We’re Enjoying: The Grape

Lump Crab and Mr. Lemley Tomato Salad with sweet charred corn at The Grape

There are so many wonderful restaurants in Dallas with incredible chefs at the helm.  Though we cook and entertain a lot, Gary and I always look forward to a night out enjoying one of them, often with some of our favorite chefs in town at the helm.  Sitting at the bar at Abacus with sushi and oyster shooters, having combination fried rice at Shin Sei, lobster risotto at Al’s, or tortilla soup at Fearing’s, and enjoying anything that Chef Janice Provost, with her fresh, local style, puts in front of us at Parigi.

But nine times out of ten we tend to venture to some of our neighborhood favorites, like Komali or Salum, where we can sit on the patio or at the bar and enjoy a good glass or cocktail, relaxing over bowls of soup, beautiful salads and stellar entrees.  The Grape reigns as a constant favorite, probably because the interesting and ever changing wine list, created by GM/Sommelier Courtney Lusher, matches the creativity of her husband, CIA trained Chef/Owner Brian Luscher.  The two come together to create create one of the best spots in Dallas, carrying on the tradition of this uber romantic restaurant that has been a Dallas staple for over 35 years.

In 2009 The Grape won best burger in Texas from Texas Monthly Magazine; yes a bit of a shock to all those steak joints and burger houses we have in the state, especially from a restaurant that is better known for their refined French inspired favorites, regionally sourced specials, housemade charcuterie and always the best mushroom soup in town.  Huge, juicy and delicious – but you can only get the burger on Sunday and Monday….no exceptions.

Beet Gazpacho with cucumber and tomato at The Grape

About a year ago Brian finally got some help in the kitchen, after a long search for a Sous Chef, from the talented and whimsical chef Danyele McPherson, formerly of Stephan Pyles, and most recently has had some extra help from Chef Chad Kelley, formerly of Oceanaire and Meddlesome Moth, as he prepares to open his own place.

Needless to say, there is some serious firepower in the kitchen now and the trio are creating vibrant, seasonal and very local creations every night.  Or simply enjoy a cheese and charcuterie plate with a stellar bottle of wine from Oregon or France or California or Portugal or Spain or Italy, or dirty martini with housemade Boursin cheese stuffed olives.

We might see you there…..

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