Town Hearth, Dallas, 2/2/17 & 2/10/17

building
building

Town Hearth is the newest addition to the restaurants run by Nick Badovinus.  This one is more upscale but large and filled with decorations like his other places.  When you enter a small private party room is to one side and the large bar with some dining tables is right in front of you.  The chandeliers start here and carry on into the main large dining room.  They give nice light and a real glitter to the ceiling, as well as being quite striking. You also can’t help but notice a mini yellow submarine immersed in an aquarium filled with fish – it separates the bar and dining room. Don’t miss the car that sits right in front of the large open kitchen, it’s lower to the ground.  

front door
front door
Frankie posed with the MEAT sign
Frankie posed with the MEAT sign

A motorcycle is the main attraction, besides the chandeliers, in the bar area.  The restaurant features a wood grill and lots of beef items.  It has a fairly broad menu otherwise and an interesting wine list. Our first visit was on their third day of operation and the dining room was already well filled and by our second visit there wasn’t an empty seat in the house.  Seating is in large booths round the edges and tables in the center.  All very comfortable and amazingly cozy.  Service is great but as Badovinus likes it, there is a elevated noise level even before it fills due to the background music.  All together though, it is a good vibe. Right now, reservations are only made by phone but joining a reservation system like Open Table, may be in their future.  We wanted to visit a second time to try more things but also to sample their Prime Rib, which is only available on Friday and Saturday evenings.  They are not open for lunch at this time. Below is the first dinner followed by the second with interior shots taken both visits.

private party room
private party room
bar area
bar area
dining room
dining room
another angle
another angle
table set up
table set up
Frankie  checked out the napkin rings
Frankie checked out the napkin rings
toward the open kitchen
toward the open kitchen
menu
menu
wine by the glass
wine by the glass and bottle list
wine list
wine list

 

We started with their French 75 cocktail which was a bit flat and overly tart but not too big a deal, the wine was lovely.  With the cocktail we had an order of the crab dip which was absolutely delicious. It was filled with large chunks of fresh crab and artichoke hearts.  The bread bits that came with it were perfect for holding a nice dollop of the rich concoction.  It is plenty to share and did I say, it’s delicious?!

Frankie and the French 75 cocktails
Frankie and the French 75 cocktails
crab dip
Crab Meat Imperial: Norwegian King/Dungeness/artichoke hearts/crusty bread
wine front
wine front
wine back
wine back
A hat for Frankie?
A hat for Frankie?

 

For our main course the Delmonico ribeye was cooked perfectly  and a huge portion. The meat had a strange firmness to it but was tender as a fillet.  I had to have the waiter bring me a bit of salt but I’d far rather have to add than have too much.  With the meat we had a side of creamed spinach that was rich and really good.  Nicely seasoned, a good amount to share, and full of fresh spinach and creamy goodness, this is one I easily recommend.  We also tried the French fries and they were hot, crisp and great – another easy recommendation.

ribeye
16 oz. Delmonico: boneless ribeye (45 day dry aged)
creamed spinach
Creamed Spinach, parm gratin
french fries
Russet fries with espelette-sea salt
filled up
room filled up
another filled photo
another filled photo
Frankie admired the flowers in the bathroom
Frankie admired the flowers in the bathroom
kitchen
kitchen
in front of kitchen
in front of kitchen
submarine
submarine
from the back
from the back
Frankie checked out the supplies
Frankie checked out the supplies

 

For dessert we had the puff pastry, bananas and cream dessert. The crisp pastry was a perfect contrast to the sweet rich cream and the top bananas had been caramelized to add just another bit of fun.  It was good too.

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dessert
img_4747
from the side
img_4756
closer
Frankie struck a pose
Frankie struck a pose
motorcycle in the bar area
motorcycle in the bar area
Frankie found some friends
Frankie found some friends

 

Our second visit showed the place had really caught on with both bar and dining area packed with people.  No problem for this very competent staff that is so friendly and fun. They are only impaired by the noise level which sometimes makes it hard for them to hear you.  We started our visit with rye old fashioneds which were quite nice.  We paired this with the tater tot poutine.  An interesting variation on a classic.  The tots were nice and crispy, filled with soft potato but I would have liked more gravy or a runnier egg(this was cooked more to a fudge-like consistency) to make it a bit ‘juicier’.  The sauce did have a tad of spice and I liked it, but the burrata cheese doesn’t have the same affect that cheese curds do.  This is a great concept but needs a little work to make it sing.  His fries are so good maybe a cheddar fry instead?

img_5948
Frankie and the rye old fashioned
img_8669
kitchen
img_5958
Tot Poutine – burrata / pan gravy/ duck egg
img_5964
closer
img_5953
wine
img_5945
Frankie admired the submarine
img_6037
Carlos met Frankie

 

The prime rib was wonderful. Done rare with the outside harboring some of the grill’s smoke, it was tender and juicy.  It is a portion for two but I think it could have fed three.  If you’re there on a weekend I’d give it a try. We added the brussel sprouts to go with it and they were very tasty. Also we made a special request for an order of the onion rings that go with the pork chop and they were willing to honor it.  They were spectacular!  We had enough leftovers that we couldn’t in good conscience order dessert this visit.

img_5971
“The Lenox”- open fire roasted bone-in prime rib(28 day min wet-aged) with arugula / horseradish cream / au jus
img_6005
Frankie sniffed the sauce
img_5997
Fried Brussels Sprouts with honey mustard glaze
img_5989
Fried onion rings
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Frankie knows cats shouldn’t have onions
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Sommelier Courtney Keeling and Frankie
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Sara, our waitress, and Frankie

 

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