Steakhouse tradition in the cowboy country, SER has been consistently voted one of the best. We were there with company guests during a user conference in the Hilton Anatole.
This restaurant is located on the top floor of the Hilton Anatole in downtown Dallas. The views are exceptional. We were seated right by a window overlooking Stemmons freeway and all of the skyscrapers of downtown Dallas. Due to the extended daylight in May, we were unable to enjoy the lights, but nevertheless it is an impressive view.
The Bread Board
There was a nice breadboard with seasoned butter to start things off.
Raw and Charchuterie
Tuna tartare with ponzu, Serrano and cucumber (top) was super fresh and delicate. The fish melted in my mouth and the tartness of the ponzu was a great balancing point for the fresh tuna.
Chef’s selection charcuterie board included hard salami from Virginia, Americano from Iowa, house-made duck rillette, karst from Dublin, Texas, sharpshooter cheddar from Dublin, Texas, Blanca Bianca from Dallas, Texas, accompanied with lots of pickles.
Wagyu carpaccio, arugula, celery root, regina blu (partially hidden) was a nice cut of wagyu, thickly sliced and well marbled with melt in mouth texture, dressed with the bitter arugula and strong regina blu mayo.
We also enjoyed some fantastic oysters in the half shell with iced champagne mignonette, cocktail sauce and fresh horseradish. The oysters were from coast of WA.
Of course, we were here for the meat. Amid the panoply of meats that includes a strong Black Angus selection, one can also find elk and Colorado bison. To accompany our choice of red meat, we ordered a beautiful Shiraz.
Of a dizzying array of wines from Mclaren Vale, D’Arenberg 2013 Dead Arm Shiraz is top of the heap and is characteristically a big, broody beast of a wine that needs many years of bottle age before cracking open. Nearly inky-black in color, it ekes out notes of dark berries, dried oregano, roasted beets, furniture polish, dark chocolate and coffee grounds. Big leathery, savory tannins hit you full force on the palate and they’re matched by equally sizable dark fruit and toasty mocha flavors. Give this wine more time to really shine, at 7 to 10 years.
Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes. It’s called a “tomahawk” cut because the steak with the long bone resembles a single-handed axe. This particular cut of steak is also referred to as the “cowboy steak” or a “bone-in ribeye”.
The tomahawk 32oz USDA Prime dry aged was the ultimate bone-in ribeye, with an extra long bone for extraordinary presentation. Boasting a mellow taste that only comes from the longstanding dry aging process, the ribeye was abundant in marbling, rich in flavour and sure to impress your guests. The marbled texture will give your steak knife an easy time of carving into utter deliciousness.
Paired with bone marrow butter-gilded mashed potatoes and foraged mushrooms with embered onions, you have a complete steak experience with the creamy mash and flavourful maitake mushrooms.
If you’re looking for a rich dessert to tempt your palate, you’ll strike it lucky at this steakhouse. The SĒR Millionaire Pie (left) features a raspberry sorbet layered over a butter-laced vanilla ice cream base that sits atop a graham cracker crust. A topping of fluffy meringue adds to the decadence.
Tres leches cake (middle) is a popular cake in Mexico and Latin America. Tres leches literally means “three milks” and tres leches cake is an ultra light sponge cake soaked in a sweet milk mixture.
SĒR carrot cake with cream cheese frosting is a gorgeous two layer soft and moist carrot cake made with brown sugar, warm spices and walnuts and covered with a luscious cream cheese frosting.
We each have a small slice of the three desserts. My favourite was tres leches, creamy and filled with the milky fragrance of a new born baby.
SER Steak+Spirits is not too far away from being a 5 star restaurant, and, perhaps, just a few thoughtful steps will bring it there. It certainly has one of the best views in Dallas, and the menu is well-appointed for many palates, seeking a steak restaurant. It is an expensive restaurant, and the staff should be more cognisant that the food and service needs to match the price.
The music is terrible, unless you approve of generic elevator schlock and live piano renditions of Andrew Lloyd Webber. And the service can drag. Clearly, more attention to detail and more rigorous standards for the service are in order to make this the steakhouse it should be. But then you’ve got the view.
SĒR Steak and Spirits
2201 N Stemmons Fwy, Dallas, TX 75207, United States
Tel : +1 214-761-7479
Date Visited : May 2018