I knew once this dinner at Table 13 started, that it would be my June favorite. It's got a great vibe with live music, creative cocktails, and amazing food. What a great find too... cuz my new job is about 8 minutes from the restaurant!
Table 13 - Addison
4812 Belt Line Rd.
Addison, TX 75254
(972) 789-9558
www.table13addison.com
Price: $$$$
Walking in, this place had an older/classic vibe. The theme is reminiscent of early 1960's, so it definitely fits. While waiting for the rest of the group to arrive, people ordered some drinks! The cocktails were pretty and had cute little animal decorations on them. Fun! We did a mini photoshoot with the drinks and lighting. Everyone else said the drinks were fantastic.
In the Pocket (Herman Marshall, HM80 whiskey, lemon juice, simple syrup, Malbec floater, cherries) $12~
Giggle Water (Absolut Elyx vodka, lime juice, Chareau, Martine Honey Suckle, topped with prosecco and cucumber garnish) $12~ I didn't get a cocktail, but if I had, it would probably this one.
All the Buzz (Western Son Grapefruit, Italicus Liqueur, lime, ginger beer, lime wheel) $10~
Daddy Old Fashioned (angostura bitters, Larceny Bourbon, Gomme syrup, orange twist, bing cherry) $12~ And look at the cute giraffe!
Our media dinner was in their Continental Room. Oooo, fancy! Get ready for a 7 Course Meal!
We got to meet the Executive Chef, Chef Curd. (I'll never forget his name btw, cuz it's a food. Haha.) And he went over the tasting menu with us. It sounded great. And I liked that there wasn't too many carb heavy items.
Amuse-Bouche -
Watermelon Cube (with basil chiffonade and balsamic). I don't like watermelon. It's becoming a well known fact. But... OH EM GEE, this was my favorite course of the meal. (I think) Chef Curd told us he picked the best watermelon from his farm in Rockwall and it was the best watermelon I've had in a LONG time. The pairing with the balsamic and basil was perfection. And that basil chip was kind of amazing. Anyone who can make me like watermelon is a culinary genius in my book! Wow... can't wait to try the rest of the courses!
Appetizer -
Seared Ahi Tuna (with Thai peanut sauce, Asian vinaigrette, seaweed salad, and pickled ginger). Again, LOVED! Everything just worked together so well and interestingly this was the first ahi tuna paired with seaweed salad that I've had. Makes so much sense to put them together but most restaurants don't do that combo. I can definitely have a larger portion of this as an entree.
Soup -
Lobster Bisque. Creamy, rich, and large lobster chunks. Yes!
Salad -
Greek Salad (with lemon thyme vinaigrette, crumbled feta, kalamata olives, tomato, bell pepper, and pepperocini). Yummy! Not your typical Greek salad. I think I like this version best. :)
Not on the tasting menu, but someone requested Deviled Eggs, and we got Deviled Eggs. I won't ever say no to a deviled egg. Hehe.
Entree 1 -
Petite Filet Mignon (garlic whipped potatoes; topped with truffle mushroom demi). Super tender meat. The crust on the steak was amazing. The whipped potatoes didn't look like much, but oh man, it paired perfectly. Delicious.
Entree 2 -
Red Snapper (spun vegetables al fresco). Light but full of flavor. I love that there were so many vegetables incorporated into this meal. The courses weren't heavy so I wasn't stuff yet at this point.
Dessert -
Chocolate Mousse Torte. Luscious dark chocolate. There were 2 layers... one was light and creamy, the other was dark and thick and fudgy. Freaking wonderful.
Lemon Poppy Seed Bundt (with fresh lemon curd). For the people who want a lighter dessert. Personally I prefer the rich chocolate, but this cake was great too.
Thanks to Table 13 and Chef Curd for a spectacular meal. I ate the whole thing without feeling like passing out. I think that's a win in and of itself! Plus the watermelon... swoon! Definitely go check this place out, y'all. They've also got a pretty great lunch menu. $13 with a lot of options and includes a complimentary glass of champagne or chef selected dessert! You bet I'll be there for this at some point!
*The meal was comped but all opinions are my own.*
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