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.
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| Citrus-Truffle Glazed Hamachi with crispy sushi rice, micro cilantro |
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| Sous Vide Prime Beef Tenderloin with Crispy Brussels Sprouts and Parmesan Grits |
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| Seared Lamb Chop with baby spinach, hazelnuts, local blue cheese, & fig balsamic syrup |
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| Bread and butter spread |
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| Truffle Cauliflower Soup over a perfectly seared scallop |
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| Spiced Pear Mule |
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| Prepping the hamachi |
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| Chef Chamberlain teaches us how to sear scallops |
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| Beautiful! |
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| Before the soup... |
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| Triple Chocolate Peanut Butter Pie is perfection |
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| 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
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.
