Saint-Emilion

We thought we'd taken a wrong turn and wound up in France instead of Cowtown when we pulled up to this quaint chateau eatery. Although reservations are a must and some diners are dressed in formal attire, the atmosphere isn't stuffy and the waitstaff is refreshingly genial. Starters include buttery escargot in tiny, individual puff pastries as well as thick, delicious brie with a small bit of pear cradled in a pastry. The whole Dover sole fillet sautéed in lemon butter made an excellent main course--very rich, so come hungry. End with the decadent melting chocolate cake, which does just that. The wine list is so thick it could be mistaken for a novel.

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