By Amy McCarthy
By Scott Reitz
By Scott Reitz
By Lauren Drewes Daniels
By Alice Laussade
By City of Ate
The rest of dinner—giant prawn with chorizo, gritty scallop with a tender bite of pork belly, tough bits of lobster in a red wine reduction—seems redundant and heavy. That crab casserole so early in the long meal was like hearing the show-stopping 11 o'clock number belted out before intermission at a musical.
1722 Routh St.
Dallas, TX 75201
Region: Downtown & Deep Ellum
Our tablemates, two fun "foodie" couples in their 20s, are putting on their own show, starting their 12th course, having splurged on The Table's full menu, as we tuck into our last spoonfuls of chocolate hazelnut tart. (Diners also take home a sack of fresh marshmallow cookies and other goodies.) As we watch, astonished, the slim young man at the end of the table polishes off every morsel of "deconstructed beef Wellington" as if he hadn't just spent three previous hours eating everything we've had and five other entrées besides. We applaud his bravura eat-athon. "Thank you, thank you," he says. And he stands and takes a well-deserved bow.
Had lunch there on Saturday - fries could have been better, but the burger and service were great - pleasant eating outside in the shade. The group next to me had a preparation issue even though their order was placed correctly.
Was the omission of Fedora as a neighboring restaurant intentional - I donâ€™t think that they get enough props â€“ every time I have been there it has been great.
Table was a great meal - 6 courses were excellent and the pairings of wine were over the top - highly recommend
What I found most disappointing about the Commisary was the service. The hostess had an air of superiority that was uncalled for at a burger joint, our meals were delievered as they were ready so some in the party were done eating before others were served, and several of the burgers were incredibly undercooked.
Glad a food blogger finally isn't kissing ass to this place. Thanks for the honesty, couldn't agree more.
Tahini seem's to be missing the bigger picture here. Picking about specks on this article is kinda like rearranging the deck chairs on the Titanic, the crash is still coming!!!
In parts of the English-speaking culinary world, the term "speck" refers to Italian speck, a type of prosciutto, rather than German speck, which is identical to the Italian "lardo." IE not "fatty bacon" on your commissary burger, more like smoked prosciutto.