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*The Dallas Morning News has selected this location as one of the Top 100 Restaurants in D-FW.*
With its soaring vaulted ceilings and thousands of karats of gilt, the French Room is a spectacular setting, and the service is impeccable. Choose among three-, five- and eight-course fixed-price menus. Chef Marcos Segovia does best with lobster and veal. Jackets required for men; no denim or sneakers. Full bar. Dinner only; closed Sunday and Monday.
-Guide
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Editors at Bon Appetit, Gourmet, Travel & Leisure, Conde Nast Traveler, and Fodor's have consistently included The French Room on their annual lists of superlative restaurants. The Zagat Survey of America's Top Restaurants ranks the dining room No. 1 for food, decor, and service, and it's only one of nine restaurants in the United States to have achieved a near-perfect food score. The Dallas Morning News recently affirmed its five-star rating, and D Magazine consistently ranks The French Room among the best restaurants in Dallas. Now guided by Executive Chef Jason Weaver, whose resume includes the posh Mandarin Oriental New York and The Ritz-Carlton Hotel Company, The French Room is an execeptional dining experience by any standard.
Executive chef: Jason Weaver
Dining Style: Fine Dining
Cross Street: Akard
Parking: Valet
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Behold the soaring, vaulted, muraled ceiling; the graceful, arched windows and acres of gold leaf; the spectacular Murano crystal chandeliers; the confident waiters gliding about. Of course we're in the French Room, one of Dallas' great treasures, in the historic Adolphus hotel. (Full review)
As executive chef of the Adolphus hotel's venerable dining room, Jason Weaver may be the lowest-profile high-end chef in Dallas. You never hear much about him, but he and his staff quietly prove themselves as provocateurs with their graceful, occasionally daring New American cuisine. (If you're new to this restaurant, the French went out of the French Room some time ago.) For the uninhibited, Mr. Weaver recently introduced a 14-course Grand Tasting blowout. (Full review)
Anyone who wants to be a waiter in Dallas, at any level, should treat herself to a meal at the French Room. It's expensive, but you can think of it as a training course and pay close attention to what everyone on the waitstaff is doing. (Full review)
I read somewhere recently that food at the French Room is not French; I'm still scratching my head over that one. The cooking is infinitely more modern than the decor in the Adolphus' gorgeous, grand dining room, which feels very 18th century. (Full review)