Bailey's Prime Plus: Lots of Hat With That Cattle
It’s worth it taking the extra time hunting for Bailey’s Prime Plus – you won’t be disappointed once you find it tucked away in the new Shops at Park Lane in Dallas across from Northpark. Walk inside this eclectic modern interior and you’re first escorted to the cavernous bar. The right side of Bailey’s Prime Plus is black lacquer and the left – the bar side - gives off a reddish cast – think upscale Z Gallerie. The bar is warm and rich with high beamed ceilings, dark wood floors and Venetian red lounge seating.
Bailey’s Prime Plus’ 12,000 square foot dining room is decorated in cream, ivory, gold, white and black and features cozy high-backed booths and tables with ample room. The chairs are covered in a retro-modern black and tan patterned linen. The dining room is dominated by a “forest” of six white bark Aspen trees – bringing the outside in – very Feng Shui. There’s also a reflecting pool next to the forest to complete the Asian influence.
We were seated at a table in the middle of the sparsely populated dining room. While waiting for our drinks, I noticed that the party next to us were drinking martinis that had dry ice in them to keep them cold – very inventive. We ordered a mid-range bottle of wine to split between the four of us. Bailey’s Prime Plus’ wine cellar features 600 wines from the finest vineyards in the world.
Our appetizers were perfectly executed applewood smoked bacon wrapped scallops and shrimp. The shrimp was stuffed with cheddar and smoked Gouda cheese with a kick of jalapeno. Both were served with garlicky lemon butter. Sweet, tangy and succulent.
We split two of Bailey’s signature salads. “That” salad is baby greens, Michigan cherries, candied pistachio nuts and Oregon blue cheese dressed with maple-sherry vinaigrette. The Spinach Salad features bacon, mushrooms and red onions dressed with warm bacon vinaigrette. Both salads were very good – an interesting blend of flavors.
Of course, we all had to order something carnivorous from the grill for our entree. Bailey’s only serves USDA prime – the best – steaks from Chicago’s Allen Brothers culled from the Windy City’s Union Stockyards. Only one to two percent of all the beef sold in the US is juicy, tender and flavorful enough to have the prime designation. So we knew we were in for a treat.
Posted on Feb 7, 2011 by Constance Hannon
