CW: It’s 1000 degrees outside and 72 inside. We’re in one of the two kosher restaurants in the country to serve non-mevushal wine. We’re here today, Meat Point, this is Dallas.
This is Meat Point. This is your kosher steakhouse place in Dallas. It’s Texas bistro. That’s where we’re sitting at right now. Texas bistro. It’s got a nice menu. They serve non-mevushal wines.
Sweetbreads. I happen to really be a big fan of grilled sweetbreads. One of the pleasures of sweetbreads is the texture. It’s like a crunchy on the outside and then it’s grill like… soft pillowy… it’s supposed to be creamy.
What’s great about sweetbreads in general is that you get those little burnt nubbins-like fat, like little, like the taste of that char. And then it’s really like a pillowy pop.
Arayes. Arayes is basically a pita stuffed with this ground beef and then it’s grilled up. So it’s like a burger-esque patty in a pita. But really the pleasure of Arayes is the inside usually has all that juiciness from the beef being grilled in it. We’ve got amba. We’ve got tehina. Amba’s important in this. Amba is necessary. It provides that, kind of that, sour note. It cuts the tehina and the fat. This is great.
On the sides menu here there’s something called crispy rice. We got saffron rice, we got parsley, and then we got little fried… they take the rice and they re-fire it on a pan so it gets the texture and the crunchy. Then they drop some fried onions in there.
Tournedos Rossini. It’s like a thing like this with the stuff put like this and you take a piece of fillet and a piece of foie gras and you serve it in a tower. It’s supposed to be sweet and rice and saucy. We have a center cut, ribeye, whatever you want to call it. A little different here, we have like a schnitzeled chicken liver on a waffle.
What you have her is just a little bit of like a kind of like minerally, irony, but it cuts with the steak and the red wine and it all just pairs well with the sweetness. There’s a guy in Texas that has a some sort of fun plate going on and I put it in my mouth and it’s delicious.
It has been said by people much wiser than me that Texas is the America of the Americas. We are here tonight in a place that exemplifies what that means to us. We’re in Dallas. We’re in a place called Meat Point. This is a kosher, Texas bistro run by Israelis in America. And I don’t think you can get more America than America in America being run by Israeli kosher restaurants in America. Right? That’s the dream. This place is great.