Chef Scott Romano cooks with assurance and finesse. The downtown hotel’s dining room is handsome, comfortable and quiet enough for conversation, with one of the most interesting wine lists in town. Meats are cured and dry-aged in-house. Full bar.
-Guide (09/09/2011)
The food was excellent. The space is small. $8 for valet. The service was dismal. Our waitress brought my wife's dinner out a full 30 minutes before mine. Should not happen at this price point. Very disappointing.
Atrocious food. Green beans accompanying the Artisan Salumi plate were so spicy/acidic that I was unable to taste food or wine for several minutes. Stifling fish odor with Hawaiian Snapper and brown mystery meat with ravioli short rib/scallop dish rendered dishes inedible. Nice interior design and attentive wait staff. Obviously the chef has no taste buds.
Loved the hotel and restaurant's old Hollywood decor and great service. Food choices were a bit limited for a vegetarian in our group, but the chef made us a special dish.
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What makes a good hotel restaurant? For hotel guests, it should be a place that’s welcoming and comfortable, with a something-for-everyone menu and exemplary service. For local diners, it needs to have flair — cooking that’s appealing, interesting and original, and ambience that has good energy and a bit of chic. One thing’s for sure: It shouldn’t feel like a hotel dining room.
Charlie Palmer at the Joule lives up to those ideals. The downtown restaurant opened less than four years ago, but somehow it already feels like one of the pillars of the Dallas dining scene. (Full review)
Scott Romano, the on-site executive chef, reflects the aesthetic of the restaurant's namesake chef-owner by offering a New American menu (with hints of European and Asian influences) that volleys confidently between tradition and innovation. Love the salumi plate and the homemade pasta. Brandan Kelley ably took the reigns of the wine program after the departure of master sommelier Drew Hendricks. (Full review)
Chef-entrepreneur Charlie Palmer, whose company operates more than a dozen venues around the country, played his cards shrewdly by not importing another steakhouse concept to Dallas. (Full review)