Chaparral Club The anticipation builds. From the walk through the revitalized lobby to the ride up a storied elevator to the stars. The movement through the Adam’s Mark lobby and the whisk skyward on the lift that carried Dallas’ high-rollers to the Chaparral Club get you in the proper frame of mind to appreciate its reincarnation. I never dined in the original Chaparral Club. Growing up in Oak Cliff we didn’t get many invitations to the posh social club, and besides I was too young to appreciate it anyway. But I’ve heard stories, and Tony LaBarba or Stanley Marcus will tell you what a spot the Chaparral Club was in its day. But it’s a New Year and a new time and a new look at the Chaparral Club. It’s back and in a word it’s-stunning! This beautiful restaurant is the product of meticulous planning, thoughtful design and skillful execution. Chaparral Club now holds court as one of the city’s premier destination dining locales. This is a must-see and must-return restaurant-and not just for special occasions. It is a great business lunch setting, and it is the perfect place to stage a romantic dinner on any given evening. You’ll also find it a convivial location for a group of friends to dine before or after the symphony. Downtown skyscrapers and all Dallas' twinkling lights are the dramatic backdrop for Chaparral Club’s magic. Inside, a dramatic modern interior of glass, chrome, bold artwork and contemporary furnishings set the tempo for a perfectly grand experience. Adam’s Mark Executive Chef Uwe Rudnick has selected a 125 person culinary team for the hotel that is unmatched in the hospitality field. His selection for The Chaparral Club, Chef Frederick Stevens and his staff, are turning out innovative new American Cuisine with a flair. My favorite appetizer is mixture of sensational flavors and textures. The arugula and marinated portobello tower isn’t a salad-it’s a work of art. Layered with baby greens, sundried Roma tomatoes and Gorgonzola then tossed with superb white balsamic vinaigrette. It’s accented with roasted shallots and toasted pecans. The herb crusted tuna carpaccio and the smoked quail are two more delightful choices. If you’ve a taste for divine goose liver-the Hudson Valley Foie Gras is served over a roasted plum tomato risotto. The entrée selection at Chaparral Club has something to offer for nearly every taste. I direct your attention to one of the most flavorful-The Hawaiian Sugarcane Cured Pork Chop. This mouthwatering treat is served with the most delicious banana golden raisin chutney I’ve ever tasted. The plantain and macadamia nut crusted chop is huge, but tender and a tongue tingling spicy Thai sauce is drizzled over. My palate doesn’t tend to sweeter flavors but this dish is sensational. The dry aged New York strip in a pink peppercorn Armagnac jus is the choice for beef lovers. Pesto laced sea scallops are delicate. Oven roasted Maine lobster is a spicy treat. The honey duck breast with the cashew scented sticky rice, the Colorado lamb and the bone-in tenderloin are other great selections. This diverse, but very appealing menu also offers shrimp, sea bass, a spicy southwestern chicken breast-filled with goat cheese, and a veal loin and venison chop to round out the selection. The desserts change daily. The selection is first rate. The wine list is one of the most accessible, least hoity-toity and affordable I’ve seen. It’s laid out sensibly with several wines by the glass and every major wine region broken down and represented by a good choice of selections in a wide price range. I salute Chaparral Club for not over-loading the list with pricey selections, but opting instead to offer sensible, but serious wine choices that pair well with their cuisine. In other words, wines to drink and not vanity wines that only the very, very wealthy or very, very egomaniacal diner would choose. Chaparral Club is in the Adams Mark Hotel at 400 N. Olive Street in Downtown Dallas. It’s open for lunch, Monday through Friday and Dinner every night. Reservations are available by calling 214-922-8000. Free valet parking is available. On The KRLD Restaurant Show Review Scale of One to Five Forks, Chaparral Club rates 4 Forks. That breaks down like this: Food is 4 Forks. Service is 3 and a Half Forks Atmosphere is 5 Forks. Price is expensive, with entrees ranging from $22 to $39; the lobster is market price. Send me an Email: jwdineline@aol.com Copyright © 1998 Inter Active Media Solutions. All Rights Reserved.  The interactive components of this site require that you use a current browser version of Explorer; be sure to maximize your window out so you can see the entire page. This page was created by Inter Active Media Solutions.