Unlike steak places where the owner is mostly the manager and front man, Richard Chamberlain is a genuine chef, and a darned good one, at that.
Honors bestowed upon Chamberlain's Steak & Chop House include:
- One of the Top New Restaurants of 1993 (Bon Appetite magazine) - One of "America's Top Tables" (Gourmet magazine) - 4 Stars (the Dallas Morning News, and also The Dallas Observer) - Top 10 Steakhouses in Texas (Texas Monthly magazine) - Best Steakhouse for Epicures (Texas Monthly magazine) - One of "America's Top Restaurants" (Zagat) - A 2008 "D Best" restaurant (D magazine) - 4-time "Award of Excellence" winner (Wine Spectator magazine)
Come to think of it, that's probably enough of a review.
Well, I'll say that my favorite appetizer is the Lump Crabcake with Dill-butter Sauce with a side of Southern Pecan Slaw, and my favorite steak is the Peppered Filet Mignon with Brandy Sauce (which is served in a tiny pitcher on the side). Wow. This is a moderate-sized restaurant -- not an ostentatious palace -- very nice but not pretentious. Chamberlain's is simply one of the top steak restaurants in Dallas.
And if you have a cigar-smoker or two in the crowd, you'll be happy to hear that Chamberlain's has a new Cigar Bar discreetly located in the back. The restaurant is technically in the city of Addison, just outside Dallas proper, so it's not limited by Dallas' tough no-smoking laws.