CALF_News_June_July_2019

47 CALF News • June | July 2019 • www.calfnews.net By Jackie Gigot Contributing Editor  CALF BEEF REVIEW Mr. G's Dallas, Texas Where’s the Really Exceptional F lying into Dallas/Fort Worth Airport doesn’t give travelers much to look forward to on most travel days, but if Dallas is your final destination or if you have an overnight layover, Mister G’s is the perfect place . Located in the Hyatt Regency Dallas Fort Worth Hotel lobby, Mister G’s is set by itself, recognized only by a simple sign on the wall and a podium with maître d’ Derrell greeting guests as they arrive for their evening meal. Mister G’s is open limited hours – 6 p.m.-10 p.m., Monday through Friday for dinner service. Reservations are suggested, but we still man- aged to get a great table without prearrangement at one of the 14 tables. Mister G’s is a stand-alone, one-and-only establishment that is a private contributor to the Hyatt Hotels Corporation. The low lighting, dark wood and simple décor of books and mirrors make for an elegant dining experience. Once seated we were greeted by three waitstaff – Eliseo, Miguel and Willie. The menu was a simply presented, one- page selection of soups, salads, starters and entrees including beef, seafood and lamb. As we were browsing the menu, we were served a delicious “sample” of the filet. This is was great marketing tool for any extremely selective steak eater like me. I enjoyed the juicy, savory, extremely tender, medium- cooked, bitesize tease of filet, which assured me that this was a steakhouse where I would get a great piece of beef. Their beef selection included All-Natural Prime Beef, 28-Day Dry-Aged Beef and Akaushi Wagyu Beef. Each cut description includes the name of the ranch that raised the beef. Currently, there are four ranches supplying beef for Mister G’s, including two in Texas, one in Nebraska and one in California. These beef growers were carefully selected after being part of a blind steak-cutting test that started with more than a dozen growers. The four ranches selected have been with Mister G’s for many years with no change in sight, as the quality is continually high and consistent. Beef is delivered fresh, never frozen, twice a week. We started off with a bowl of lobster bisque soup that did not disappoint. It was fresh, creamy, buttery and had a scrump- tious amount of bitesize lobster pieces. Our table of four enjoyed a selection from the specialty offerings, each prepared perfectly to satisfy the choosiest of eaters. A complementing wine was suggested by our trio of waiters, which make this an absolutely flawless palette party. Executive Chef Jason Poole visited each table as entrees were served to review the preparation of each piece of beef, which was grilled to perfection over open flame. I chose the All-Natural Prime Filet Mignon, prepared to a perfect 145- degree medium heat with a truffle and blue cheese topping enhancement. I have always believed that steak sauce is made for a good piece of beef, but a great cut stands alone. This was absolutely proven true with this filet, with each bite pulling me in for more. After taking our time to enjoy every savory, tender bite of our beef, dessert was not even a thought, until the elegantly presented sweets were presented to the neighboring table. We chose to share the red velvet cheesecake. I have had red velvet cake and cheesecake, but have never come across the combina- tion of the two. It was a perfect mix! The overall experience at Mister G’s was topnotch and flawless. The beef was amazing and is a true representation of quality beef. I might just have to make another trip to Dallas to enjoy a great steak and the amazing Mister G’s! 