5 Standouts From Pyramid’s Spring Menu

By Farah Fleurima  |  May 1, 2014

Pyramid Restaurant, the fine-dining establishment inside the Fairmont Hotel, tends to have a fun time with its spring offerings, thanks in part to the bounty of things blooming in its rooftop garden. We tasted what’s popping up on chef de cuisine Leigh Mills’ seasonal menu at the downtown destination.

1717 N. Akard St.; 214-720-5249

  • Berkshire Pork Belly

    This luxurious cut of meat is glazed in a honey-bourbon reduction but gets a kick from chilies dotting the mound of greens on the side. A velvety corn puree under the pork belly rounds out this lovely symphony of flavors. Sommelier Hunter Hammett’s pairing of a Gunderloch Jean Baptiste Riesling made for a winning combination.

  • Mount Lassen Trout

    This crisp-skinned fillet of fresh fish is brightly flavored and meaty, paired deliciously with crisp sugar snap pea pods and favas. This wondrous plate, with all its beans, peas and potato slices, tasted the most like spring.

  • Kaffir and Chili-Crusted Ostrich

    Though presented a bit more rare than we’re used to, this plate of red-meat fowl bursts with flavor with a welcome hint of gaminess that played nicely against the pepper in its coating. We loved the delicately sweet apple slaw on the side.

  • Niman Ranch Bone-in Ribeye

    The rib-eye, aka the Tomahawk Chop, is a hulking, 32-oz. slab of beef that, thankfully, is served family-style and sliced tableside. As beefy as steak gets, it was well-marbled and cooked to perfection. While it’s a simple side, we simply couldn’t get enough of the addictive smoked potato puree.

  • Lemon Almond Cake

    If lemon isn’t the best warm-weather-reminiscent flavor, we don't know what is. This citrusy and mildly sweet cake has a rich, tender crumb and came alongside a pool of Greek yogurt cream and under a scoop of lemongrass-strawberry sorbet.