Chamberlain's Steak & Fish has operated as a Dallas steakhouse since 1993, owned by chef Richard Chamberlain, who previously served as Executive Chef at The Little Nell Hotel in Aspen before building his own restaurant in Dallas.
The kitchen works wood-grilled preparations into a menu built on locally sourced aged prime beef and fish and oysters flown in daily. Appetizers include Wagyu Beef Carpaccio with crispy olives and truffle aioli, Jumbo Lump Crab Cakes with citrus mustard sauce and Southern pecan slaw, and Bison & Prime Beef Meatballs in a Texas whiskey peppercorn sauce. Seafood dinners run to Chilean Sea Bass with wood-grilled vegetable ratatouille, Pecan Crusted Carolina Flounder over sweet corn grits, and Sesame and Wasabi Seared Ahi Tuna. Heirloom tomatoes turn up across several dishes.
The restaurant also holds five private dining rooms, ranging from an intimate wine room to larger spaces built for bigger gatherings.
Dallas Observer named it among the city's best restaurants.
The kitchen works wood-grilled preparations into a menu built on locally sourced aged prime beef and fish and oysters flown in daily. Appetizers include Wagyu Beef Carpaccio with crispy olives and truffle aioli, Jumbo Lump Crab Cakes with citrus mustard sauce and Southern pecan slaw, and Bison & Prime Beef Meatballs in a Texas whiskey peppercorn sauce. Seafood dinners run to Chilean Sea Bass with wood-grilled vegetable ratatouille, Pecan Crusted Carolina Flounder over sweet corn grits, and Sesame and Wasabi Seared Ahi Tuna. Heirloom tomatoes turn up across several dishes.
The restaurant also holds five private dining rooms, ranging from an intimate wine room to larger spaces built for bigger gatherings.
Dallas Observer named it among the city's best restaurants.