By Amy McCarthy
By Scott Reitz
By Scott Reitz
By Lauren Drewes Daniels
By Alice Laussade
By City of Ate
"What song do you want to hear?" came a voice from the tank. I thought maybe the well gin was a better grade than I expected, or the cichlids had been listening to English language tapes instead of staring down barflies to amuse themselves. Then I looked up; just above the fish tank and the bar was a woman dressed in brash colors seated at a piano. It was as though she had intuitively dressed to match the fish.
"I'm not sure," I said, flipping through some standards in my head. "How about 'Moonlight in Vermont'?" Gershwin's bar is a quiet, dark, and airy place. And that's just how she starts her songs: quiet and airy. It starts out slow, and the words are barely audible. This must be some sort of warm-up ritual. Within a couple of minutes, she repositions the microphone closer to her lips, and the words strike the mesh with a level of gritty mettle that can barely be sustained in an empty bar without upending the entrées in the dining room. I could have sat in this bar all night, tossing out songs, watching this woman's colorfully painted face work up in successive dramatic croons as the cichlids square-danced beneath her.
Open 11 a.m.-10 p.m. Monday-Thursday; 11 a.m.-11 p.m. Friday; 5-11 p.m. Saturday
Spicy rabbit spring rolls $8.50
Steak tartare $12.95
Spinach soup (cup) $3.75
Gershwin's Caesar salad $5.95
Poached pear arugula salad $9.95
Parmesan-crusted sea bass $23.95
Rigatoni with spicy Italian sausage $15.95
Roasted lamb sirloin $22.95
Fruit cobbler $5
But there is the menu to contend with.
Gershwin's is an old Dallas restaurant, not quite an institution, but damn close. Opened in 1985 by an investment group led by Michael Maguire, this unblushingly '80s-era New American restaurant is dressed in brass, dark wood, etched glass, and ferny plants. It has had a small handful of chefs over the years, including Salvador Gomez and George Greiser. Greiser, perhaps the best known of its chefs, exited the restaurant in mid-1998 to pursue a post at Jakes in Austin. But that foray quickly fizzled, and Greiser ended up in the kitchen at Fish restaurant downtown after the exit of Chris Svalesen. Greiser has since moved on to The Prison in McKinney.
Gershwin's shut down early last year, and Nick and John Natour, owners of the Enclave, picked it up, promising a modest face-lift and a virtually unchanged menu from its most recent incarnation. To guide this relatively durable and fixed menu, the Natours hired Andrew Conroy to take control of the kitchen.
While little has changed on the menu, the service seems to have gone from friendly but graceless to friendly but graceless with a little inept indifference thrown in to make it more compelling. Though the dining room looked as if it was facing guest extinction, long pauses were common in our dining experiences, as if the staff was practicing inattentiveness as a stylistic touch. Several minutes after being seated, our drink order was taken. Several more minutes later, the drinks were delivered. But menus weren't. In fact, our server had to be flagged down after 30 minutes to deliver menus to our table. Maybe the menu is so unchanged they think most folks in Dallas have it memorized. Plus, simple requests--such as one for glasses of ice water--went unheeded.
Once the menus did arrive, they included some die-hard dishes that made this restaurant famous, or at least famous among regulars and maybe a few of the fish. There's "Gershwin's famous mushroom soup" and Gershwin's crab cakes, warm baby spinach salad with bacon, and barbecue duck confit enchiladas.
Yet most of the selections we tried would have a steep face to claw before reaching a summit one might call famous. Spicy rabbit spring rolls sounded provocative, but in the flesh, they were fat and clumsy. Large, hefty angle-cut logs were planted in the center of the plate. Around these logs were thick beads of peanut sauce. The rolls' thick, chewy casing leaned more toward mushy than crisp, and the sweetness from the sauce was a bit much. This made it difficult to detect the headlining ingredient. Rabbit isn't a very richly flavored flesh to begin with, and it was cluttered in the roll with so many ingredients and flavorings that it disappeared under the heft.
It's hard to tell what Gershwin's does to its steak tartare, a healthy looking but mushy ball of pink flesh accompanied by long crackers instead of toast points and little piles of chopped egg and onion. But the meat had a flavor strongly reminiscent of pickled herring (must be how the anchovies and capers come together in the grind). Pickled herring is a swell thing to eat every now and again, but it's a little disconcerting when it looks like steak tartare.