Where to Dine on an Expense Account in DallasBy Farah Fleurima
July 8, 2014 By Farah Fleurima | July 8, 2014
With so many corporations headquartered in Dallas, foodies might find themselves in the enviable position of hosting a dinner on the corporate dime. Here are your best bets for impressing colleagues.
Why: The restaurant spares no expense, from the finest steaks, seafood and wine to the clubby decor.
Who to bring: Your boss...and his/her boss.
Private dining room: Yes, in a wine cellar that seats up to 40.
Order for the table: The bone-in prime New York strip, carved tableside and meant to share.
Why: To show off the lighter side of expense-account dining, as well as your knowledge of buzzy Dallas dining.
Who to bring: Your vegetarian and food-source-conscious colleagues. Anyone who'd be impressed by a fine craft cocktail.
Private dining room? No, though ask about reserving the covered patio.
Order for the table: Flatbreads like the Twig & Branch and mains like wild boar meatballs and goat leg confit (above).
Why: Between Wolfgang Puck's Asian-inspired haute fare and the spectacular peek of skyline, it’s easy to forget workplace tensions.
Who to bring: Coworkers and their significant others, to soak up the view.
Private dining room? Yes — an entire separate facility called Cloud Nine.
Order for the table: Lacquered Chinese duckling and crispy Maine lobster and shrimp spring rolls.
Why: It’s a terrific way to foster convivial, roll-up-your-sleeves casualness for a business meal.
Who to bring: Anyone and everyone. To avoid lines, we suggest arranging catering, or get a mess of smoked meats and sides from the (somewhat) quicker bulk-meat express line and dine in a conference room.
Private dining room? No.
Order for the table: Beef ribs, fried chicken and the incredible mac 'n' cheese.
Why: It’s a nice switch from steakhouses — an upscale spot to get your Mexican fix.
Who to bring: Colleagues visiting from out of town, as a primer on how deliciously different regional Mex is from Tex-Mex.
Private dining room? No.
Order for the table: Chicken with mole (above).
Why: To truly savor all the specials, exotic steaks and flown-in sashimi, you need the power of corporate credit.
Who to bring: One or two upper-level execs, for a face-to-face; the serene minimalism is ideal for serious conversation.
Private dining room? Yes, for up to 16.
Order for the table: Sobu and any limited-time seafood specials.
Why: You’ve been curious about Stephan Pyles’ Texas-centric restaurant and whether it’d be a solid business option.
Who to bring: New employees (especially those new to Dallas) and interns and underlings, to show you have a sense of fun.
Private dining room? Yes, for parties between 12 and 30; it’s equipped with Internet and a huge TV screen.
Order for the table: Freeto-Chili Pie and fried chicken.
Why: Because it’s synonymous with expense-account dining and, in Dallas, almost expected.
Who to bring: As many folks from the office as you’re allowed. It’s a tremendously lively spot to let loose a bit while enjoying rich food.
Private dining room? Yes.
Order for the table: The cowboy longbone rib-eye with truffle butter and the lobster mac 'n' cheese.