650 North With memories of "Take The "A" Train" in my head, I step off the Red Line Train at the Pearl Street Station just across from one of Dallas' best business lunches. Dart is a great way to get to 650 North Restaurant at Le Meridien. Maybe that's why downtowners and away-from-downtowners are flocking there for lunch. Maybe. A better reason, I think, is the superb luncheon fare that Executive Chef Keith Strellis is offering in the hotel's luxurious main dining room. Strellis is a Sonoma native. He and his wife were restaurateurs in California before arriving in The Metroplex a couple of years ago. Floods in the wine country put them out of business, so they bucked the age-old axiom and headed East. He landed his gig with Le Meridien by answering a newspaper ad. There are some business lessons here. What Chef Strellis brings to 650 North from his California training is an insistence that only the freshest ingredients are used. He also brings a flair for creative cooking that gives the restaurant personality. Fresh specials everyday and a chef's soup creation are just the beginning. Staple salads include a fabulous Caesar for $6.95 with a choice of chicken, prawns or smoked salmon for $9.95. In a spud mood? Dress it up your way and have it with soup or salad for $6.75. A particularly delightful creation is the lahvosh rolled sandwich with turkey, artichokes, red peppers, calamata olives and avocado ($7.50). It's so California, I thought I might look up and see the Russian River flowing by. A classic Reuben, a burger and a grilled salmon sandwich are also offered. Chef specialties are not to be missed. They include citrus infused orange roughy with a sauté of marinated shitake mushrooms ($10.50) and lemon pepper chicken with soba pasta and roasted peppers ($9.95). It's a power lunch spot. Bring a client from New York, Chicago, London or Paris-someone who's used to taking the train to a meeting. 650 North Le Meridien Dallas Hotel-650 N. Pearl Street 214-979-9000 Send me an Email: jwdineline@aol.com