Saturday, August 14, 2010
Take Your Appetite to BAILEY'S PRIME During Restaurant Week
Bailey's Prime Plus was hopping last night as Restaurant Week, benefiting the Lena Pope Home, kicked off. If you are looking to take full advantage of the $35, three course menu (four courses if you have your Central Market voucher) offered during Restaurant Week, I recommend Bailey's.
Here's the breakdown of the Restaurant Week menu (You can add wine pairings with each course for $15 per person):
1. Central Market "4th" Course (served as our starter) - Crispy Fried Calamari with two dipping sauces. I was impressed by the preparation of the calamari. It's light batter appeared to be handmade and it had a nice flavor. Cherry peppers and capers were tossed with it which added a nice touch. One of the two dipping sauces had a spicy pepper kick and the other was more like a tartar sauce. The portions were enough to share so we ordered one calamari per couple (which meant we only had to use 3 of our 6 Central Market vouchers). This above-average calamari was a pleasant way to start the meal.
2. Soup/Salad Course - Choice of Lobster Bisque or a Salad consisting of baby greens, brandied Michigan cherries, blue cheese and candied pistachios tossed in a maple vinaigrette. FWJoey and I selected the Lobster Bisque while others dining with us tried the salad. The bisque was good, but unfortunately we had eaten the bisque at Lucille's earlier in the week so we couldn't help but to compare the two. We agreed that Lucille's would win this battle of the bisques; however, Bailey's was enjoyable. The salad received positive comments as well. Bailey's also serves delicious fresh baked bread. It may well be some of the best in town.
3. Entrée Course - Filet Mignon Medallions with Garlic Potato Croquettes and red wine demi glace or Cilantro Lime Marinated Salmon with Roasted Corn Mashed Potatoes & Avocado-Tomatillo Sauce. Once again, FWJoey and I made the same choice which was the filet medallions. This entree was heavenly. I was pleased that the red wine demi glace was such an appropriate accompaniment to the filet mignon since sometimes a red wine glace can be overwhelming and can take away from the flavor of the meat. Not in this case. The meat had wonderful flavor and was perfectly cooked medium rare. Each of the four medallions weighed in at 2 ounces which, when you do the math, means you get 8 ounces of filet mignon on this dish. And let's not forget the tasty potato croquettes served in between each medallion. Imagine a large hush puppy stuffed with creamy garlic mashed potatoes. Simply wonderful. Some who ordered the salmon seemed to regret not ordering the filet medallions, while another, FWJohn, said he would order the salmon again and again. The mashed potatoes served along side the salmon also received rave reviews.
4. Dessert Course - Choice of Peach Crisp with Vanilla Bean Ice Cream and Streusel Topping or Brownie Sundae served with Coffee Ice Cream topped with English Toffee, Candied Almonds and Hot Fudge Sauce. My sweet tooth was craving chocolate so I ordered the Brownie Sundae. I found myself enjoying the coffee ice cream and those yummy toppings more than the brownie. FWJoey tried the Peach Crisp and thought it was a refreshing way to end the meal. It was light and summery. Others in our party thought the peach crisp should have been served warm, which seems like a valid point.
This was our first time to go to Bailey's for dinner. The atmosphere was opulent and sophisticated. Despite being a full house, the restaurant did not get too loud so we were capable of having nice conversations with our friends. The service was slow at times, but overall acceptable in light of the delicious food.
Bailey's is offering its Restaurant Week menu August 13 - 29.
Bailey's Prime Plus
2901 Crockett Street, Fort Worth, TX, 76147
(817) 870-1100
www.baileysprimeplus.com
Here's the breakdown of the Restaurant Week menu (You can add wine pairings with each course for $15 per person):
1. Central Market "4th" Course (served as our starter) - Crispy Fried Calamari with two dipping sauces. I was impressed by the preparation of the calamari. It's light batter appeared to be handmade and it had a nice flavor. Cherry peppers and capers were tossed with it which added a nice touch. One of the two dipping sauces had a spicy pepper kick and the other was more like a tartar sauce. The portions were enough to share so we ordered one calamari per couple (which meant we only had to use 3 of our 6 Central Market vouchers). This above-average calamari was a pleasant way to start the meal.
2. Soup/Salad Course - Choice of Lobster Bisque or a Salad consisting of baby greens, brandied Michigan cherries, blue cheese and candied pistachios tossed in a maple vinaigrette. FWJoey and I selected the Lobster Bisque while others dining with us tried the salad. The bisque was good, but unfortunately we had eaten the bisque at Lucille's earlier in the week so we couldn't help but to compare the two. We agreed that Lucille's would win this battle of the bisques; however, Bailey's was enjoyable. The salad received positive comments as well. Bailey's also serves delicious fresh baked bread. It may well be some of the best in town.
3. Entrée Course - Filet Mignon Medallions with Garlic Potato Croquettes and red wine demi glace or Cilantro Lime Marinated Salmon with Roasted Corn Mashed Potatoes & Avocado-Tomatillo Sauce. Once again, FWJoey and I made the same choice which was the filet medallions. This entree was heavenly. I was pleased that the red wine demi glace was such an appropriate accompaniment to the filet mignon since sometimes a red wine glace can be overwhelming and can take away from the flavor of the meat. Not in this case. The meat had wonderful flavor and was perfectly cooked medium rare. Each of the four medallions weighed in at 2 ounces which, when you do the math, means you get 8 ounces of filet mignon on this dish. And let's not forget the tasty potato croquettes served in between each medallion. Imagine a large hush puppy stuffed with creamy garlic mashed potatoes. Simply wonderful. Some who ordered the salmon seemed to regret not ordering the filet medallions, while another, FWJohn, said he would order the salmon again and again. The mashed potatoes served along side the salmon also received rave reviews.
4. Dessert Course - Choice of Peach Crisp with Vanilla Bean Ice Cream and Streusel Topping or Brownie Sundae served with Coffee Ice Cream topped with English Toffee, Candied Almonds and Hot Fudge Sauce. My sweet tooth was craving chocolate so I ordered the Brownie Sundae. I found myself enjoying the coffee ice cream and those yummy toppings more than the brownie. FWJoey tried the Peach Crisp and thought it was a refreshing way to end the meal. It was light and summery. Others in our party thought the peach crisp should have been served warm, which seems like a valid point.
This was our first time to go to Bailey's for dinner. The atmosphere was opulent and sophisticated. Despite being a full house, the restaurant did not get too loud so we were capable of having nice conversations with our friends. The service was slow at times, but overall acceptable in light of the delicious food.
Bailey's is offering its Restaurant Week menu August 13 - 29.
Bailey's Prime Plus
2901 Crockett Street, Fort Worth, TX, 76147
(817) 870-1100
www.baileysprimeplus.com
