The first steakhouse I visited upon moving to Dallas was Chamberlain’s Steak and Chop House. I fell in love with executive chef Richard Chamberlain’s food. When I ate at his seafood restaurant after it opened in 2001, I had high expectations. Sadly, this spot still hasn’t seduced me. Recently I tried it again. The mahi mahi crusted with local 1015 onions, served with a miniature ewer of tomato basil sauce, was the best dish I’ve tasted here. The light sauce allowed the subtle sweetness of the fish to carry the dish. Unfortunately, the Alaska king crab legs had seen better days (like when they were still on the crab). The long legs were waterlogged, and some parts were firm while others dissolved into mushy bites. I felt like I was eating a sponge. The lobster-shrimp mac and cheese was confusing. Instead of a pasta firm enough to hold a thick sauce, the kitchen uses orzo, which floated to the top of the watery Gouda cheese sauce. Overall, the quality of product at Chamberlain’s Fish Market Grill does not live up to Chamberlain’s superior steakhouse down the street.
Get contact information for Chamberlain’s Fish Market Grill.
