Marvelous somewhat well kept secret in North Dallas. Exquisitely fresh seafood prepared in more-or-less traditional fashion. Very attentive service. Regretfully loud atmosphere. Normal conversation difficult.

Legendary North Dallas ?Mecca? for truck stop atmosphere and hospitality. Some of the best traditional breakfasts in the Metroplex. Homemade biscuits out of this world. Blue plate style lunches hit the spot. Waitresses call you ?darlin?.

Excellent home cooking featuring great traditional breakfasts, blue plate lunch specials and admirable (though limited) TexMex. Service very friendly.

For brisket sandwiches, Sonny Bryan?s (Inwood location only) is still king. But Peggy Sue wins hands down for tender ribs, and home style vegetables, and deserts.

A Dallas landmark. Just the basics but they do it fit for a king. Curb service (anyone under 45 need an explanation?) Toasted buns envelop thin but (unlike McDonald?s/Burger King/Wendy?s/Jack in the Box) very flavorful and identifiable patty with all the correct fixings. You?ll not find dehydrated onions here! The one concession is shredded lettuce. Thick malts and shakes that are hand made, frosted mug root beer, and fries/onion rings that know what they?re supposed to taste like!

Basically the menu from the regretfully demised Raphael?s that used to be on McKinney. Rafa?s is more than giving Casa Rosa (across the street) a run for their money.

Formerly an Underwood's Barbeque Cafeteria, Raymond's serves respectable BBQ and accompaniments.

If you've ever wondered how much better than McDonald's a lousy hamburger can be, try Red Line! Better meat, accompaniments, fries, and shakes than McDonald's. Red Line is lousy compared to Hole In the Wall, any Point, Club Schmitz, Snuffers, etc. But compared to McDonald's, it's food fit for a king!

One of Dallas? grand dames of Tex Mex. Not the bastion it once was. Still, Rosita?s maintains a good following. Surprisingly good breakfast buffet.

Occupying space formerly held by the much-missed Safari Steakhouse, a visit to Royal China is a step back in time for those who loved Safari. The same tables and chairs. Much of the same decorations, and what used to be the open grill where the flame would shoot up from the sizzling steaks. One almost expects the waiters to be wearing Nehru jackets with red sashes and turbans! Sadly, they are not. Oh yes, the food at Royal China is not bad. Certainly not on the level of the Safari, but not many Dallas Steakhouses are!

One of the first sushi bars in Dallas, and still one to be reckoned with. Consistently fresh sushi if not always the most ambitious selections. One of the few Japanese restaurants in Dallas with Taitami rooms. The only place I?m familiar with in Dallas where you can order Shabu Shabu.

One of the most popular and legendary burger joints in Dallas. Snuffer?s does not carry the history of Goff's, Rose's, The Prince, or Club Schmitz, but since opening, Snuffer's reputation has steadily grown especially among the college crowd with no concerns about cholesterol induced coronary infarction!

When Solly?s resided in Preston Village Shopping Center (just down from Sanger?s), they were developing a reputation that would have led them eventually to the Valhalla now occupied by Angelo?s and Sonny Bryan (Inwood location only). However in the early 80s they made the move to (an about to explode) Addison and the rest is history. Solly?s is never mentioned in that elite company, but they have managed to have the Addison BBQ world to themselves all these years. Dickie?s tried to mount a challenge several years ago, but failed miserably. The reason is that Solly?s still knows what BBQ is all about and produces some of the best around. They also have the best potato salad going!

At Suze, one is hard pressed to exactly describe the cuisine. One tends to be just as hard pressed to find fault with any aspect of the dining experience at Suze. Although the seating is a little claustrophobic, it almost lends itself to the feeling one is in a Paris street café. The basket of rustic country bread takes nothing away from that feeling. The appetizer Moroccan Delights however, immediately takes one to the Mediterranean. Included is a garlicky coulee of artichoke hearts, a well-spiced hummus, falafel, and corners of what one would think are home made pita bread. Other appetizers are just as varied and just as enticing. The entrees are an interesting mix to be sure. Lamb chops are exquisitely arranged; Tandoori shrimp were spicy and well complimented by a couscous, aromatic with cumin. Bone-in veal chop was imposingly thick and seemed one of the more popular dishes. At our table however, a bowl of mussels were succulent with a smoky chili flavored broth that was as rich as one will find. It was so tasty, my partner swore it was not the heat of the chilies bringing the tears to her eyes, but her joy over such a magnificent flavor. My seared salmon was done to perfection, served over a bed of the thinnest angel hair pasta, cucumbers, and cilantro drizzled with a lime vinaigrette. The salmon had a glaze that was a potent yet difficult to describe combination of sweet, sour and spicy. It was certainly not difficult to describe the dining experience at Suze; MANIFIQUE!

Another cookie cutter, over $30 per person "chow-line" move 'em in move 'em out steak house (see Del Frisco's, Ruth's Chris, Three Forks etc. etc. etc. i.e. just like all the others). The first thing we noticed was the line of cars at the valet parking station (just like all the others). Upon entering, we noticed we were suddenly speaking at close to a shout in order to be heard over the 85Db+ din of intentionally designed noise (just like all the others). Upon being seated, everything seemed rushed as (what seemed like almost immediately) after being given our menus we were asked if we "need a little more time" (just like all the others). The anticipated above average service was anything but (just like all the others) as after our salads were served we had to summon a waiter to point out we had not yet been served bread. All during dinner, there were repeats at our table of, "What was that you said? I couldn't hear you". And, "Could you please repeat that"? (Just like all the others). Upon barely having finished our salads, the steaks arrived. Followed by the side dishes 5 minutes later. I guess when they try to serve a crowd the size of Texas Stadium, service is bound to have some glitches (just like all the others). Finally, one of our party had ordered the crème brûlèe, on the menu here (just like all the others). The difference here was that the desert was cooked too long and should have been called cheesecake! Sullivan's is a good example of what happens when people who thought Outback was a good steakhouse when they were middle class, get to be upper class! Nothing changes except the price!

Named after the district in eastern France and the breed of large, white cattle developed there, Charolais Steakhouse (sibling to Clair de Lune just around the corner) is elegant, quiet, intimate, and far (in many respects) from the concentration of North Dallas (beef is king)doms that have curiously captured the imagination, palates, and dollars of the BMW/Mercedes set in "zero lot-line ville" Plano/Frisco.
The appetizer list is void of "designer" attempts and harkens straight from Gourmet 101, all superbly executed. Shrimp cocktail, steak tartare, and cold baby lobster with mayonnaise all were perfectly fresh, and expertly presented. Cold avocado soup is fresh, creamy and light. Classic French onion soup features a richer broth than is found at most establishments. Superior Caesar salad (prepared tableside) is sharp with anchovy, garlic, lemon and curls of Parmesano Reggiano.
Steaks are prime aged Charolais and all are accompanied by individual gravy boats with three sauces: peppercorn, Marchand de Vin with mushrooms, and béarnaise. All are excellent accompaniments to the tender, moist and flavorful meat (which is fine on its own). Steak Stanley (a signature dish) features two tender filet mignons under a creamy blanket of horseradish-spiked sour cream on a plate drizzled with rich mushroom-port wine sauce. The pommes frites (French fries) are some of the best around, (eat your heart out McDonald's)!
Classic deserts feature crème brûlèe, and bread pudding which were both rich and satisfying. At dinner, soufflés are available by request (off the menu). Order when placing entree as it takes 20-30 minutes to prepare.
Charolais Steakhouse is a marvelous contrast to the long valet parking lines, the overbearing noise, indifferent service, and rushed hustle bustle so common at the throng of cookie cutter steakhouses having invaded Dallas in recent years. Patrons of those establishments don't know what they're missing, and I hope they don't find out!

Beware of portion monikers at this touted Richardson start-up. At the counter (where you place your order and are given a number to take to your table) I noticed onion rings $1.25 on the menu. When I ordered, I was asked if I wanted the appetizer portion. I replied affirmatively expecting a small side dish with which to sample this benchmark item. To my shock, the server brought a 12? x 8? basket overflowing with very thin lightly battered onions. It must have held 2 pounds, and was such a huge mass, there was no place for the grease to go except to be reabsorbed. Although tasty, they could have easily been split into 5-6 ?appetizer? portions and would probably have been much lighter with less grease being reabsorbed.
The ?Queens portion? chicken fried steak was another misnomer. A 10? round piece or round steak overwhelmed a large restaurant oval platter. The steak had not been pounded and although tender, it would have been impossible for anything that thin (short of shoe leather to) to be anything but! The meat was no more than 1/4 inch thick whereas the CFS was at least 1 inch thick. As you can see, there was no balance and without removing one side or the other of the batter, I perceived no steak. Mashed potatoes and the cream gravy were passable and the assortment of grilled vegetables on the side was better than the standard green bean or broccoli and carrots. One also has the option of substituting sausage gravy for the cream, which (although not tried) I would certainly suggest. Anything to increase the ratio and perception of meat on the plate!

Famous for being the first with the "We don't take American Express" TV commercials. Also famous for chicken fried steak, home cooking and huge portions. Opened by Fred Threadgill in 1933 a Gulf gas station, it has seen many eras and transformations in Austin over the years. Holds Travis County beer license #01. Frequented by Janis Joplin in the 60s. Closed in 1974 and reopened in 1981, Threadgill's is not the novelty it once was due to home cooking cuisine becoming more mainstream, but Threadgill's is still some of the best.

All you can eat seafood at reasonable prices. Huge cold appetizer bar with everything from marinated mushrooms, whole boiled crab, oysters on the half shell, and decent size boiled shrimp. Chowder and gumbo were acceptable. On the hot side there was various selections of fish; baked, broiled, grilled, steamed and just about every other means of cooking. There was a tasty crawfish strudel. They have pork ribs a la Tony Roma i.e. braised and baked, not smoked, but tasty nonetheless. Sunday's Champagne brunch is $12.95 and includes 2 glasses of bubbly and you can order a sirloin from the grill. Pass on the sirloin unless you've been doing weight training with your jaw! All in all, Bayside is considerably superior to that "seafood mainstay anomaly" Red Lobster. The service was very courteous and attentive. Pleasant "Luby's" type atmosphere.

Romantic atmosphere, courteous attentive but not overbearing service, and very good Italian food. All at very reasonable prices. The veal dishes are well prepared and some of the best veal prices in Dallas. The pastas and accompanying sauces are quite respectable and portions are commendable. Parking can be a problem in Snyder Plaza though.