Reader Reviews: KRLD Restaurant Week 2013

DFW-restaurant-weekWe’re rounding the corner into the third week of DFW Restaurant Week 2013. We’d love to read your reports. Tell us the good, bad, and the ugly. We also want pictures of great servers. If you have a wonderful service experience, ask for the servers name and snap a photo and email them to me.

Many restaurants still have dinner reservations and some are doing prix fixe lunch specials. Here’s the list. Go out and support our local restaurants. Your dollars will help the North Texas Food Bank and the Lena Pope Home. Remember to tip your server. We’ll fill cyberspace with food: tweet us (@DSideDish) reviews and we’ll retweet them.


  • foodsterini

    Yea! Only one more week to go until Restaurant Week(s) is finally over. For those of us who dine out every day, this is the worst week(s) of the year.

  • Greg Brown

    Our first time to Al Biernat’s. What a spectacular place. This is an old-school restaurant where people actually dress up (!) for dinner. The beehive activity of the servers was fun to watch. We were not 100% on doing the RW menu, but when we saw the prices of the regular menu options we decided to go with the RW menu with wine pairings. Once we went with the RW menu the service became rushed and we were in and out of there pretty quick. That said, the food was incredible and perfectly executed with excellent wine pairings. Would I go back and pay full price? Not when the Grape, FT33, Central 214, Neighborhood Services, and a host of others can do it just as well but cheaper.

  • ldascha

    Two really fine RW choice experiences in week 2; Pyramid Grill at the Fairmont, and Nosh on Oak Lawn.
    The service was friendly, and accomodating. At the Pyramid our group had the beet and goat cheese salad, crab cake (4th course), baby back rib stuffed chicken, others had salmon, and the choice of 2 desserts, napoleon and apple crumble. All were just very well prepared and well presented, we will enjoy returning to Pyramid Grill again.
    At Nosh our group had the the 4th course appetizer, of shrimp fritters, gazpacho, wagyu meatballs, and salads.
    And a number of great entree choices, pasta, shrimp, and braised short ribs. Desserts were very sweet to end the meal. Avner was there working in the kitchen, and the experience was great fun, very electric crowd gathered. Thanks, good week this week, 2 more to go in week 3.