CBS 11 Header TXA 21 Header MeTV Header KRLD Header The Fan Header
NFL Preseason: Broncos vs Cowboys on CBS 11 & 105.3 The Fan at 6:00pm | Cowboys News

Best Of Home

Best Tableside Restaurant Preparations In DFW

August 14, 2013 5:00 AM

View Comments
(Photo by Issac Baldizon/NBAE via Getty Images)

(Photo by Issac Baldizon/NBAE via Getty Images)

Thanks to the popularity of TV cooking shows and grocery store food demonstrations, tableside service is making a comeback in restaurants around the country. Whether it’s a theatrical display of flaming desserts or a smoldering cocktail mixed up at your seat, tableside preparations at these DFW restaurants give diners an experience that can’t be beat.

Japanese Palace
8445 Camp Bowie Blvd.
Fort Worth, TX 76116
(817) 244-0144
www.japanesepalace.net

For over 35 years, this west Fort Worth gem has been drawing in crowds for its scrumptious teppanyaki fare served up by acrobatic chefs who  spin, toss and juggle everything in sight. Traditional Japanese decor sets the backdrop, along with various dining areas ranging from standard tables to zashiki-style floor seating. But all the high-flying action takes center stage at the hibachi tables where diners have a front row seat to watch chefs work their magic with steak, chicken and flaming brandy-drenched shrimp.

India West
5290 Beltline Road
Addison, TX 75254
(972) 503-5000
www.indiawest.us

This fancier sibling to Kebab N Kurry takes northern Indian cuisine to a higher plateau, both in the sophistication of the food and in the elegance of the setting. You’ll find all of the traditional dishes here, including aromatic curries, roasted tandooris and fragrant biryanis, but the restaurant also offers some unexpected dishes not usually seen on Indian menus. For starters, Caesar salad is made tableside—with romaine, anchovies, egg yolk and a whole lot of showmanship. Want to impress your date? Add a little sizzle and sparkle to the evening with a tableside presentation of the India West flambé— featuring a mixture of mango, brown sugar and Grand Marnier that’s then set ablaze for a dramatic effect.

Related: Best Sommeliers In DFW

Old Warsaw
2610 Maple Ave.
Dallas, TX 75201
(214) 528-0032
www.oldwarsaw.com

Since 1948, Old Warsaw has been a name synonymous with fine dining in Dallas. The same old world ambiance still exists today, where you will find tuxedo-clad servers serving time-honored favorites, ranging from steak Diane to lobster thermidor. When it’s time for dessert, servers put on a show, mesmerizing diners with blazing tableside classics— including bananas Foster, a boozy buttery banana concoction with brown sugar and rum sauce and an iconic cherries jubilee with butter, sugar and kirsch.

Stampede 66
1717 McKinney Ave.
Dallas, TX 75201
(214) 550-6966
www.stampede66.com

If you want to dine Texas style, then mosey over to celebrity chef Stephan Pyles’ latest endeavor, featuring Texas cooking with a modern twist. The decor at Stampede 66 is as captivating as the food that ranges from chicken fried buffalo steak to crispy sweetbread tacos. Even cocktails are elevated to an art form and almost a science, where making a margarita is a ceremonious affair. Order a Star Canyon margarita and you will be in for a dramatic tableside presentation that begins with the arrival of a cart billowing plumes of liquid nitrogen smoke. With  much grandeur, the liquid nitrogen is blended together with Herradura Double Reposado tequila, prickly pear fruit and Patrón Citronage orange liqueur, creating a fog-filled frozen mixture—topped off with lime foam and candied jalapeño.

Mi Dia From Scratch
1295 S. Main St.
Grapevine, TX 76051
(817) 421-4747
www.midiafromscratch.com

This lively Grapevine hot-spot serves up creative dishes embracing the bold, intense flavors stretching from Mexico City to Santa Fe. Superb offerings like chile guajillo rubbed grilled duck breast and Mexican truffle stuffed poblanos send taste buds into overdrive and the extensive medley of in-house infused tequilas will have you happily buzzing along. However, the tableside preparation of guacamole is a show stopper. Working with a molcajete, servers pulverize avocados and customize the mixture with an array of interesting mix-ins, including sun-dried tomatoes, walnuts and bacon.

Related: 2012 Tasted Good: New DFW Restaurants

Ilene Jacobs is a freelance writer living in Dallas, Texas. Ilene enjoys writing about a variety of topics, ranging from food, fitness and travel, to kids, pets and senior care. You can find some of her work at Examiner.com.

View Comments
blog comments powered by Disqus