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Revisiting a Dallas classic: Chamberlain's Steak & Chop House

Chamberlain's Steak & Chop House and Chamberlain's Fish Market Grill have been Dallas dining institutions for decades. The Chop House opened in 1993 and the Fish Market Grill followed 8 years later. Chef Richard Chamberlain's obvious culinary expertise is beautifully complemented by his friendly, down-to-earth nature. If you're wondering where you've heard of him before, Chef Chamberlain attended the culinary arts program at El Centro College here in Dallas, before landing a gig as Sous Chef under Dean Fearing at The Mansion on Turtle Creek. He also perfected his art at Sfuzzi's, LA's Hotel Bel-Air, and the Little Nell Hotel in Aspen, Colorado, among many others. He's received nods from Gourmet, Wine Spectator, The James Beard Foundation and the Zagat Guide. All of these years of experience melded together to create what we all know and love now as Chamberlain's Steak & Chop House and Fish Market Grill.

He and the team at from both restaurants hosted an intimate media dinner in their cozy Board Room at the Chop House, and I was honored to attend and revisit with an up close and personal experience. The Board Room is available to reserve for private parties, seats 30 – 35 guests, and features Chicago brick, an original Lithograph, red mahogany, wall candles, and an antique chandelier.

We were welcomed by the aroma of pears, a fresh autumnal ingredient in their seasonal Spiced Pear Mule. Live cooking demonstrations and excellent service rounded out the evening of (of course) a stunning meal. A giant platter of meat served as a gorgeous beefy centerpiece for the room. Passed appetizers included the Foie Gras Mousse Baguettes and Citrus-Truffle Glazed Hamachi over crispy sushi rice. Both were absolute symphonies of flavor, and whet our appetites for more.

Next, Chef Chamberlain himself showed the group how to perfectly sear a scallop. We then all received a gorgeously dressed scallop, a special addition over which their rich and creamy Truffle Cauliflower Soup was poured. A gorgeous seared lamb chop over baby spinach with local blue cheese, hazelnuts, and fig balsamic syrup was next on the agenda, a perfect small portion to allow us to still enjoy our following 2 courses, the stunning Sous Vide Prime Tenderloin, and the enchanting Triple Chocolate Peanut Butter Pie. (Pro tip: this dessert is only on the menu at the Fish Market, but if you ask for it nicely they might just go get you one from the Steak House.) (Say pretty please and that Delia Jo sent you). :)

New dishes from an old favorite. There's truly nothing better. To make reservations at this Dallas classic, click here.
Citrus-Truffle Glazed Hamachi with crispy sushi rice, micro cilantro

Sous Vide Prime Beef Tenderloin with Crispy Brussels Sprouts and Parmesan Grits
Seared Lamb Chop with baby spinach, hazelnuts, local blue cheese, & fig balsamic syrup

Bread and butter spread

Truffle Cauliflower Soup over a perfectly seared scallop

Spiced Pear Mule

Prepping the hamachi

Chef Chamberlain teaches us how to sear scallops


Before the soup...

Triple Chocolate Peanut Butter Pie is perfection

Chef Chamberlain, Delia Jo, Meat Platter

  Chamberlain's Fish Market Grill                            Chamberlain's Steak & Chop House

4525 Belt Line Rd, Addison, TX 75001                  5330 Belt Line Rd, Dallas, TX 75254
            (972) 503-3474                                                            (972) 934-2467                           

Chamberlain's Steak & Chop House Menu, Reviews, Photos, Location and Info - Zomato Disclosure: Food described in this blog is occasionally provided free of charge, but that doesn't change my opinions. I only share what I think you'll love.

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