Gastrosleuth DFW

Join us for another memorable dinner at a certified DALLAS CLASSIC!

DUNSTON'S - A ONE OF A KIND STEAKHOUSE!

There are many steakhouses in Dallas and places that serve plenty of overpriced bottles of red wine. There are plenty of steakhouses that boast a valet service, too. But the ones that tout a self-service salad bar complete with bacon bits and wooden bowls -- those are firmly in the margin. The dark, beautiful, smoke-stained margin.

Walking through the front door of DUNSTON'S is like a magic trip back into time. Outside modern cars fill the parking lot. But just paces away, walnut-stained wood paneling and drop ceiling tiles frame a restaurant that hasn't been updated since the Ford Pinto was America's best selling ride.

Nixon was president the last time this dining room with burgundy patterned carpet got a facelift, and if you're wearing a burgundy jacket you can blend in perfectly with the tufted pleather booths in the main dining room. In the early ’80s, this was the gathering place for men from the Brook Hollow and the Dallas Country Clubs.

DUNSTON'S first opened as Gene's in 1955 -- a time when steakhouses operated more like family restaurants. Gene Dunston eventually changed the name to his family's. The original restaurant near Love Field has a loyal following, but lost some of its kitsch when it was rebuilt. It's the Lovers Lane location that has all the throwback charm. It's a vestige of simpler times, and a stark contrast to what you'll see in its modern counterparts.

DUNSTON'S offers cuts of beef, in prime and choice grades, alongside pork chops and fish, all of them cooked over a hickory-fired wood pit you smell as soon as you walk in the door. Make no mistake: the Mesquite-grilled steak is the staple. It's a scent that captures all of your childhood campfires and wraps them up in the smell of your uncle Charlie's basement.

DUNSTON'S is a feast for all your senses, but you should know to not expect three-star dining when you open your menu. This is not the place you come for a steak cooked exactly how you requested. You'll have much more control at the salad bar.

ABOUT THE UNIQUE SALAD BAR!

Every day, a DUNSTON'S team member is assigned to care for the salad bar. Greens are replenished tenderly and ice piled high, keeping items like the potato salad, sparkling with pickle juice, chilly cold. DUNSTON'S salad bar is like a newborn panda bear: It’s one of the neediest, tenderly cared-for species in the family, and its greatness extends back nearly 50 years.

It’s a wonderland of potato and pea salad, carrot medallions, fried croutons, chopped fresh egg, crunchy-crisp bacon grounds cooked that morning, pickled okra and fried bread. It basks in the smoke of the mesquite wood grill.

Wooden bowls are stacked in an icy cooler next to the bar. There are only a handful of salad bars like this left in the city, and DUNSTON'S is, by far, the only one that's so thoughtful. This is a freestanding monument to the purity of a simple food idea: It’s just a bar full of good food. It’s herbs and vegetables, and you build everything yourself. It’s likely we’ll never see another like it.

CHECK OUT DUNSTON'S MENU!

Chad Dunston says, "You go to the high-end steakhouse once a month. You come here once a week.”

Choose all your favorites from the reasonably priced menu:

https://dunstonssteakhouse.com/menu/

THE CHARM OF STAYING THE SAME:

Chad Dunston says not a week goes by that a customer begs him to not change a thing. That's exactly what his family has done, because it's that sense of nostalgia that keeps regular customers coming back week after week. They come for the grilled chicken served with a baked potato. They come for that bacon-wrapped filet that's been on the menu from the very beginning. They come for the Key lime pie dyed a shade of sea green, and for the daily cobbler that's offered in blueberry and peach.

Regulars know the best seats in the house are the art deco captains chairs and black leather booths in the back bar. Walk through the front door for the first time and the throw-back appeal smacks you just as firmly as the smell of smoldering mesquite.

It works so well because the charm is authentic. In this time capsule there is no wistfulness or sadness, only happiness and fullness, and whatever that feeling is when you walk back to the salad bar for one more glob of ranch and don't look back.

PARKING:

Plenty of parking either in front or in back.

## Taste of Jamaica: A Five-Course Culinary Journey

### 1. Amuse-Bouche: Ackee and Saltfish Fritter with Scotch Bonnet Aioli

• Description: A bite-sized, crispy fritter showcasing Jamaica's national dish. The creamy ackee and savory saltfish are brightened by a hint of heat from a delicate Scotch Bonnet aioli.
• Wine Pairing:
• Wine: Prosecco (Extra Dry or Brut)
• Why: The crisp effervescence and subtle fruit notes of Prosecco will cleanse the palate and cut through the richness of the fritter. Its inherent slight sweetness (even in "extra dry") can also balance the gentle spice of the Scotch Bonnet.

### 2. Soup: "Pepperpot" Soup with Callaloo and Smoked Turkey

• Description: A hearty and flavorful soup, a refined take on the traditional Jamaican Pepperpot. This version features vibrant callaloo (a leafy green similar to spinach), tender smoked turkey, and a medley of root vegetables, gently spiced with thyme and a touch of pimento.
• Wine Pairing:
• Wine: Sauvignon Blanc (from Marlborough, New Zealand)
• Why: The bright acidity and herbaceous notes (like gooseberry, passionfruit, and a hint of bell pepper) of a New Zealand Sauvignon Blanc will complement the green flavors of the callaloo and the smokiness of the turkey without overpowering the delicate spices.

### 3. Salad: Roasted Breadfruit and Arugula Salad with Tamarind Vinaigrette and Grilled Shrimp

• Description: A refreshing salad featuring roasted breadfruit, which offers a unique starchy sweetness and creamy texture. It's tossed with peppery arugula, juicy grilled shrimp, and a tangy tamarind vinaigrette, offering a delightful balance of flavors and textures.
• Wine Pairing:
• Wine: Albariño (from Rías Baixas, Spain)
• Why: Albariño's bright acidity, saline minerality, and notes of stone fruit (like peach and apricot) and citrus will beautifully complement the sweetness of the breadfruit, the brininess of the shrimp, and the tang of the tamarind.

### 4. Main Course: Oxtail and Butter Bean Stew with Coconut Rice & Peas and Plantain Gratin

• Description: A classic Jamaican comfort food elevated. Tender oxtail slow-cooked to perfection in a rich, savory gravy with creamy butter beans. Served alongside fragrant coconut rice and peas (rice cooked with kidney beans and coconut milk) and a sweet, caramelized plantain gratin.
• Wine Pairing:
• Wine: Syrah/Shiraz (from Northern Rhône, France or Barossa Valley, Australia)
• Why: A full-bodied Syrah (from Rhône) or Shiraz (from Australia) with its dark fruit flavors (blackberry, plum), peppery notes, and often a hint of smoky spice will stand up beautifully to the rich, hearty oxtail. The wine's structure will also complement the earthy rice and the sweetness of the plantain.
• Alternative for a slightly less bold option: A Zinfandel could also work well for its fruitiness and spice.

### 5. Dessert: Sorrel Cheesecake with Ginger-Lime Coulis

• Description: A unique and vibrant dessert that incorporates the distinct tartness of sorrel (hibiscus), often used in Jamaican holiday drinks, into a creamy cheesecake. It's brightened by a zesty ginger-lime coulis.
• Wine Pairing:
• Wine: Moscato d'Asti (Italy)
• Why: The light fizziness, sweet floral and peach notes, and low alcohol content of Moscato d'Asti make it an ideal pairing for fruit-based and creamy desserts. It will complement the tartness of the sorrel and the brightness of the ginger-lime without being overly heavy.

This menu offers a diverse exploration of Jamaican flavors, from traditional staples to refined interpretations, ensuring a memorable "Taste of Jamaica" experience for everyone.

## Refreshment Bar:

• A selection of freshly brewed Coffee
• Assorted Teas
• Refreshing Lemon Water

Secure Your Seat for an Unforgettable Culinary Experience!
Join Wednesdays Angels & Chef Gary W. Irvin II for An Evening Celebrating Jamaican Cuisine—a night of exquisite flavors, masterfully paired wines, and warm hospitality.
Ticket Options:

• Prepay & Save: Secure your ticket in advance for $39.95 per person.
• Dinner Night Ticket: If paying the night of the event, tickets are $49.95 per person.
• RSVP Option: Prefer to hold your spot? You can RSVP to reserve your seat.

Important Reservation Policy:

• Non-Attendance Fee: If you RSVP but do not attend, a $100.00 reservation absentee fee will apply, which must be paid before attending any future events.
• Changes & Cancellations: You may adjust your RSVP up to 48 hours prior to the event. After this window, your reservation is locked to ensure fairness in seating availability.

We look forward to hosting you for an incredible evening of fine dining and great company! 🍷✨