Charlie Palmer at The Joule
Dallas, TX 75201
Phone: (214) 261-4600
- Price:
- $$$$
- Cross Street:
- Akard (in the Joule Hotel)
- Hours:
- Sun-Thu 5.30-10pm, Fri-Sat 5.30pm-11pm
Editorial Review for Charlie Palmer at The Joule – by Cheryl Ng Collett
The Scene
Inspired by Texas' status as the nation's top producer of wind energy, world-renowned restaurant designer, Adam D. Tihany incorporates a 'breezy' themed decor. Giant turbines spin leisurely above diners while walls featuring walnut vertical screens lined in amber-toned silk represent wind vents. Earthy amber and rustic red tones create a rugged, yet contemporary, ambiance. Service, like the decor, has a down-to-earth but upscale excellence. The electronic wine list captured in a notebook lets diners scan through the 700+ wines by varietal, vintage or region.
The Food
Sweet rosy beet in a layered gateau with creamy goat cheese is as tasty as it is picture perfect. Sauteed foie gras paired with heirloom apple is deliciously large enough to share. The dry aged New York sirloin cooked to a flawless medium rare will rival any top steakhouse in Texas. Desserts such as the wicked chocolate peanut butter bar take the cake.
Hits: Diners may customize their meal by ordering individual sides such as quinoa with dried fruit and fresh herbs, trumpet mushrooms sautéed in brown butter or steak fries with béarnaise.
Misses: The 80s and 90s soft rock music playing through the sound system seemed out of place in the elegant setting.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
The ExtrasIf you can't decide between the selection of pies from the display case, ask the staff to cut up tasting portions of three flavors for you.
User Reviews for Charlie Palmer at The Joule
06/16/2008 Posted by Love2shop4ever
The food was not on fantastic, but the ambience is to die for. A must see! Location exciting as downtown dallas continues to bring fantastic places to visit. Check out the wine bar.
04/14/2008 Posted by craigm
I dined at Charlie Palmer's on a recent Saturday evening. The restaurant has a great atmosphere and was very busy. We were ushered to a table on the service aisle, but upon observing our disdain for this location, the manager had us moved to a less-traveled spot. We had cocktails and ordered a bottle of wine from their electronic wine list. We ordered our first courses. The Ricotta Agnolotti was served overcooked, oversalted and bland. The Artisan Salumi, a selection of house-cured meats, was generous in portion and very tasty. The Sauteed Foie Gras was overcooked and barely warm, it must have sat in the kitchen for some time prior to being brought to the table. The accompanying heirloom apple and rosemary duck jus would have been better had the dish been hot. The main courses, the Dry-Aged NY Sirloin and the American Wagyu Flatiron Steak, had obviously been prepared when the agnolotti was ordered as both were served at room temperature, i.e., barely warm and devoid of any meat juices. The steaks were oversalted and the reduction sauce from the sirloin was viscous and needed to be scraped from the meat. Two side dishes, the Polenta - somewhat bland by nature, and the Hen Of The Woods Mushrooms - oversalted, were both unremarkable. Although two wait staff were assigned our table, we had to request refills for empty wine glasses on multiple occasions. The kitchen is obviously heavy-handed with the salt, perhaps in an attempt to provide the dishes with flavor that was not present from regular cooking. A big dissapointment.
Pros: Ambience - great space, cool use of wind theme.
Cons: Oversalted food, kitchen timing off.
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