Saturday, October 29, 2011

Grand Lux Cafe - Part Restaurant, Part Vegas


After a fruitless attempt to eat at a particular Thai restaurant in town, my friend, Kristin and I decided to eat at the Grand Lux Cafe.  We have never been there before but Kristin had looked at the menu online.  I usually defer to her better judgement when it comes to all things foodie, so we went there.

The Grand Lux Cafe is located in north Dallas, adjacent to a high end shopping mall called the Galleria.  I have seen the place before in previous visits to the Galleria, and made note of the fact that this place has a certain Cheesecake Factory feel to it.  Come to find out, it's owned by the same company who owns the Cheescake Factory.

The inside decor of the Grand Lux is one of overblown opulence.  With its Venetian architecture, soaring ceilings, hanging chandeliers, and arabesque embellishments, Grand Lux has all the subtlety of a themed Vegas casino.  In fact, according to their website, Grand Lux was started when the Venetian Casino in Las Vegas, asked the owner of the Cheesecake Factory to open a restaurant for them.  There you go.

The Dining Area
The Bar


The menu was pretty extensive.  They had a lot to offer in terms of quantity and variety and the prices were pretty reasonable.  We went at lunch time so that helped.  I decided to try the lemon chicken piccata and Kristin ordered the double stuffed potato spring rolls, which was an appetizer.  Lunch time didn't necessarily mean lunch sized.  My order was huge and I was only able to finish half of.  It was pretty good, but I felt the pasta was a little under done.  To top it off, Kristin ordered the creme brulee duo.  A chocolate and vanilla plate of goodness with a crunchy, sugery top.  Very good!

I enjoyed my experience there, and I can't wait to go back and try what else they have on the menu.   I almost felt like when I was done, I should go a play the slot machines.  But wait, I'm not in Vegas.

Double Stuffed Potato Spring Rolls

Lemon Chicken Piccata
Creme Brulee Duo.

No comments:

Post a Comment