Horrible. Uncertain which was more rude, the drunken and loud groups running around the place, or the waiting staff that had all the appearance of unhappy off duty police. Not worth the money, and far from a fine dining experience.
Good, but not Great. After the top chef masters we felt it was only right to give the lonesome dove a try. We went and were seated right away with our reservation. We were handed the wine list and my eyes did a double take. Way expensive would be an understatement. My wife enjoyed the opportunity to get a taste of all the appetizers but unfortunately when presented they were luke warm at best and somewhat underwhelming. The entrees came out and were delicious and HOT. Dessert we felt was like an after thought and underwhelming. Overall the entree's were standouts along with the bill $350.00
Very good western cuisine. The tenderloin is very good. The mac and (Manchego) cheese is to die for! I wish they added a few more desserts, but I suppose most people are too full to order any. Wine list was also very good (a lot of high end ones, so be prepared to pay a bit more).
Innovative and delicious food in a beautiful environment. Our eyes had to adjust to the dark and trendy/cowboy theme when we came out of the glare of the August sun in Texas, but wow, once we adjusted, we didn't want to leave. We did not have a reservation and they graciously fit us in on a Friday night. The menu was very inventive, the Texas Fig appetizer is drool inducing, and while we didn't get too adventurous (other than a rabbit tart which was quite good), our tenderloins were perfection. Generally the wait staff was very gracious - although I'll admit we felt a bit rushed (I'm sure it was because they squeezed us in on a very busy night - it might have been different with a reservation) We luckily got seated close to the kitchen (sounds odd I know) but it was great fun to watch the cowboy hat wearing chefs work their magic - great theatre during dinner. We didn't love the dessert choices, but we were so full by then we didn't really care. We will be back as soon as we can get over there again - this time with a reservation.
Great Menu!. I really like the innovative menu. It's not too often you come across such a combination of different flavors paired so nicely. Service can be a little spotty at times, but overall it's a unique dining experience.
Service doesn't match the food. An impeccable meal was marred by an unbelievably snooty, condescending waiter. The day boat scallops were fabulous, the chili grilled shrimp were excellent although a paltry portion for the huge price, and the lobster cakes were all cake, some rubbery lobster, bad sauce. The alaskan halibut was the best dish of the night, the highly recommended (by the haughty waiter) New Zealand red deer chop was delicious but not extraordinary, the tenderloin a solid hit. Desserts are disappointing, four items verbally recited by the waiter. A chocolate chip cookie ice cream sandwich was something easily made by a four year old at home, the flan a bit too eggy, the chocolate bread pudding gummy. The noise level is very high, but not as high as the prices. Astronomical for the area, and too many choices. Mr Love needs to enjoy his celebrity while it lasts; I'm going down the street.
Texas-style dishes with an emphasis on game at this intimate saloon-bistro in the historic Stockyards district..
This handsome saloon--with rustic brick walls, pressed-tin ceilings and a wooden bar stretching the room's length--contains no more than a dozen candlelit, white-linened tables. The intimate, narrow space appeals to various local sophisticates: dating couples, business diners, 40-somethings, and wranglers with platinum cards. Stetson hats and chefs toques are standard-issue uniform for expert cookstaff in the 250-square-foot open kitchen.
Innovative game dishes have earned chef-owner Tim Love several appearances on the "The Today Show," as well as acclaim from various culinary publications. Memorable appetizers include quail quesadillas, elk carpaccio nachos, or Japanese microcrabs eaten (shell and all) in one bite. Other recommended choices are braised wild-boar ribs, pan-seared Blue River trout, and a flavorful buffalo rib eye. The most popular entree is roasted garlic-stuffed beef tenderloin.
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