You Like This: Featuring Chef Sarah Snow and The Grape
Steak Frites pay the bills at The Grape.
The Grape Restaurant
Welcome to "You Like This," in which we ask chefs two questions: 1) What's the best-selling dish at your restaurant? and 2) What's your favorite dish at your restaurant? We hope the answer to the first question will open your eyes to the fan favorites and the Dallas palate, and that the answer to that second question will inspire you to go out on a kick-ass food limb once in a while. This week, we're talking with executive chef Sarah Snow, from The Grape. Behold: A buncha stuff you like.
Hey, chef! What's the best-selling dish at The Grape right now?
After one day of working at The Grape, anyone can realize that the mushroom soup, steak frites and the creme brûlée are the items that pay the bills. I can hear it now, "Oh, you work at The Grape, they have the BEST mushroom soup! I could eat it every day!" You could... but your doctor might suggest otherwise.
Calling all meat-aholics, the steak frites are the real deal. Two Certified Angus beef tenderloin medallions that have been marinated in fresh cracked pepper, garlic and aromatics overnight. To order, they are basted and topped with our bistro butter with hints of lemon zest and dry vermouth, then they're topped with our red wine demi glace with just enough acid to cut through the rich, juicy meat. The tournedos are served with our house-cut steak fries that our sweet Maria churns out daily. The fries are tossed in fresh herbs and "the fry salt."
Duck breast with butter-roasted Brussels sprouts? I'd motorboat it. You should, too.
The Grape Restaurant
What's your favorite dish at The Grape right now?
It's hard to get attached to any certain dish because of how frequently the menu changes here. You really like something and then, POOF!, onto the next month. Right now I would say my personal favorite is the French-inspired duck dish. It's a duck magret breast from D'artagnan that has been slowly rendered to achieve a perfectly crispy skin. The duck is served with butter-roasted Brussels sprouts, caramelized bosc pears, parsnip puree and a blood orange bigarade. Simple, classic and delicious. There are those out there who have this phobia of duck because of the immediate memory of the "Rubber Ducky" song on Sesame Street and they just can't imagine why any horrible human would want to eat poor little rubber ducky ... or quite the contrary, because you suffer from a severe case of anatidaephobia. I tell you what, if you are terrified of eating duck, at least start with a duck egg. Next time you're trying to impress your friends at your next Cowboys game day cookout (ahem, maybe next year), throw a fried duck egg on your burger! Voila, it doesn't suck.
Your venturing out and trying new things that aren't the creme brûlées and mushroom soups of the world allows us, as chefs, to become more creative.
Go to The Grape and bury your face in some duck breasts. And for the love of everything holy, also get two orders of the braised lamb tartines that Snow didn't even mention. If you don't get those, Donald Trump will call you a loser and he won't be wrong.
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