Dallas >Nobu Restaurant
great. Went to lunch at Nobu with four friends today. Ordered four dishes (all were great). The best were the rock shrimp and the miso cod. Our server, however, was far to attentive. That may sound odd... but he quickly overstayed his welcome, giving long speeches and endless unwanted suggestions. Luckily, he didn't detract from the overall experience too much. And the prices were much more reasonable than I feared. I will definitely be returning. Don't park in the Crescent, though, try the ugly strip mall across McKinney. It's free and easier to just walk over.
I was expecting better everything.... The spicy tuna roll was not spicy, and tasted almost exactly like the yellowtail scallion roll. The tuna was not firm and cold, as in most sushi, but was ground tuna and was warm and mushy. We tried the house specialty roll - for $11 we expected something wonderful. However, it was a simple, large roll with all of the usual sushi ingredients: avocado, tuna, salmon, etc...nothing special. The waitress praised the miso soup, citing it as a favorite of many locals. Yet, it tasted the same as every other miso we have ever had. Our fruit plate dessert was the highlight of our meal. Don't let the Mercedes, Ferraris, etc...valet parked outside fool you. The best thing about the restaurant was the atmosphere - the ambience made us feel like we were eating at a posh New York restaurant. Overall, I would not recommend it.
Internationally acclaimed chef Nobu Matsuhisa serves South American-influenced Asian dishes in Hotel Crescent Court..
Kodak Theater architect David Rockwall redesigned the old Beau Nash space to create a dramatic backdrop for food that is more a work of art than a meal. Birchwood tree sculptures shed soft light on backlit stenciled blossoms cut in brushed metal and fastened to taupe pillars, dark woodblock flooring, and a wall of black river stones.
Start with a cold dish and move on to a hot dish followed by sushi. Mild shishito peppers are an exotic alternative to edamame. The yellow tail tartar topped with caviar and a Japanese mountain peach is smooth and buttery with a hint of wasabi fire. Signature dishes include the inventive Peruvian style spicy salmon skewers, pink and tender filets lightly drizzled in ancho chile sauce. Red meat aficionados savor the thinly sliced beef tobanyaki served piping hot in a clay dish with baby asparagus, white shiitake and grilled Portobello mushrooms.
Beau Nash is GREAT!!. This restaurant is a great place to eat! The food is delicious, the service is excellent, and the live band is awesome! I have not been to a better restaurant! I give it 4 stars, two thumbs up! If your choice of food is not on the menu, ask for it and they will do their best to get you what you want!
Beau Hash. Not the grand room it used to be but the bar is still great, cool jazz and staff that have been there since opening. The food has dropped in quality and presentation, a number of chef changes in recent months. Id stay with the bar and eat elsewhere.
Sign in with Facebook Sign in with Facebook to see what your friends are up to!