13. Chamberlain’s Steak and Chop House
Overall Score: 86.63
5330 Belt Line Rd., Addison
Steak: Steaks are beautifully garnished and served with garlic mashed potatoes or stone-ground Parmesan grits. This is a steakhouse with a chef’s touch. But the thick filet was tough to chew. Scores: filet (12 oz., $39.99) 85, 40-day, dry-aged rib-eye (16 oz., $35.99) 95
Service: Hurried, confused, apologetic. The restaurant was crowded, and we could see many large parties. We felt like our two-top had been squeezed in to accommodate as many customers as possible. 80
Wine sell: Our server was so swamped that he could hardly stand still. My scenario about finding a funky wine was too much for him to take in with so many people to serve. He suggested we try the Dry Creek Meritage 2006 and offered to give me a taste. Another server showed up 15 minutes later with a full glass of wine, which turned out to be Hahn Pinot Noir 2008 for $10. It’s easily found on grocery and liquor store shelves for around $12 a bottle. 60
Shrimp: Oh, chef Chamberlain, what a lovely colossal shrimp cocktail you have. The Mexican brown beauties served with slaw tossed in red wine vinaigrette and cocktail sauce were a sight to behold and a meal on their own. (U-10, $14.99) 100
Salads: A small but superb list. The baby spinach topped with almond-crusted goat cheese is an interesting variation for a steak joint. Ditto for the house salad of lettuce, tomatoes, olives, carrots, and feta cheese. 95
Vegetables: Creamed corn off the cob and Asian-style green beans with toasted almonds served in sensible sizes. 98
Potatoes: We opted for the grits and then wished we’d picked the cheddar fries at the table next to ours. 90
Dessert: Key lime pie. 95
Ambiance: Classic, traditional chophouse with white tablecloths and dark wood and stone accents. The bar area is always hopping. The restaurant has several dining rooms and a large wine room. 93
