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Park Cities Prime has an understated vibe that extends from the hardwood décor of the resident walls to the minimalist presentation of entrées and appetizers alike.
The food itself is where the exuberance really kicks in: traditional steak options appear side-by-side with rosemary-rubbed free-range veal chops, and diners are encouraged to supplement their favorite beef with servings of jumbo lump crabmeat. Most of the surprises to be found here involve the seafood, which extends beyond usual suspects like Maine lobster to instead emphasize such things as ginger salmon with cous cous, Dover sole with Meuniere sauce, and the yellowfin tuna melt served on multi-grain bread and adorned with tomato and provolone—and when lobster does show up, it does so in the somewhat rarer form of broiled southern Australian cold water tails.
Award of Excellence 2007 -Wine Spectator
The bone-in rib-eye is the centerpiece of the Park Cities Prime menu. -D Magazine
Both the baseball-cut tenderloin and man-size bone-in rib-eye delivered on flavor, texture and preparation. -Texas Monthly
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