Chef Anthony Van Camp
Does Dallas really need another steakhouse? That was the question that everyone was pondering when the Hilton Anatole announced their plans earlier this year to shutter Dallas mainstay, Nana Grill after 20 years and revamp the space as SER Steak + Spirits (pronounced sear).I was lucky enough to be among a select group of "influencers" who got to attend 6 different menu tasting dinners over the Summer to sample dishes they were working on and give input. It's been a fun process to see what advice they took (and what advice they didn't) and what ended up on the final menu.
SER opened to the public on October 1 and the result is an open, airy layout that is both casual and sophisticated.
Bone in Filet of Beef
Photographer: Manny Rodriguez
Stepping off the elevator onto the 27th floor, you can't help but notice the "artwork" flanking the hostess stand which showcases pieces from a unique collection of early 20th century "Mascots" (hood ornaments). The space features warm cognac and whiskey leathers, locally sourced end-grain mesquite walls and community tables, rich mesquite floors and solid walnut tabletops that create a masculine, yet hip and urban feel. A chef’s table and wine display are an intimate destination adjacent to the exhibition kitchen. And, of course, its stunning views make it unique among its competitors.
Upon being seated we were handed an iPad instead of a Wine Menu. When there are 400+ selections, I guess having an electronic inventory is more efficient. My 12-year old was very impressed with this technology and it definitely set the tone that this is not your Grandpa's steakhouse. Boasting some of the most incredible views of the Dallas skyline, SĒR offers an equally impressive menu featuring prime cuts of the finest beef, the freshest of seafood, and unique appetizers and side dishes that clearly differentiate it as a new style of Dallas steakhouse.
SER’s culinary strengths are highlighted by a unique wood grilling technique that produces amazingly flavorful steaks - like the popular Bone In Filet of Beef with house-cured bacon and whole-grain mustard, Wagyu “Spinalis” or Line-Caught Salmon. In addition, the unique side dishes, appetizers and desserts include many one-of-a-kind offerings in all of Dallas. "Anthony Van Camp is a very talented, innovative chef, and I’m very excited for Dallas to experience his creativity and passion.” says SER General Manager, Mark LaRocca. After experiencing an evening at SER, I can heartily concur with Mr. LaRocca.
SER Steak + Spirits
Hilton Anatole | Floor 27 | 2201 N Stemmons Freeway | Dallas, TX 75207
214 761 7479 | sersteak.comopen daily: Bar at 4pm, dining at 6pm
