8-ounce certified Black Angus filet mignon

Crown Block in Dallas Has a Las Vegas Connection and Michelin Attention

BY ELAINE & SCOTT HARRIS

Crown Block sits atop Reunion Tower, a gleaming jewel high above the Dallas metroplex, with a Las Vegas connection in Elizabeth Blau and her husband, chef Kim Canteenwalla, of Blau & Associates, whose reputation for excellence makes Dallas a natural addition to their collection of restaurant jewels.

Any time of year is an excellent time to visit, but the holiday season is especially special for sharing a meal with loved ones. Walking in, the far-reaching cityscape gleams through floor-to-ceiling windows. The grand circular room is inviting, with chrome accents, warm woods and comfortable seating.

John Pineda, Crown Block's executive chef, designs dishes that are precise and comforting. During our visit, we began with the bread course, which arrived early in the meal: a warm, aromatic loaf, lightly dusted with flour, sea-salted, and drizzled with olive oil. It melts on the tongue and evokes the first food memory of the evening with every bite, setting the tone for a menu rooted in seasonal ingredients such as apples, cranberries, persimmons, beets and wild mushrooms, alongside elevated comfort dishes like truffle gnocchi pasta and braised short ribs.

Standout dishes that were a must included the baked brie with apple cranberry compote, smoked pecans and focaccia toast; lobster Newberg gratin with Maine lobster, gruyere cheese and duchess potatoes; roasted beets and burrata with black mission figs, watercress, pepita crumble and Minus 8 vinaigrette; wagyu croquettas with A5 wagyu beef and Keen's hot mustard sauce; blackened Texas redfish with tomato creole, rock shrimp and wilted mustard greens; bigeye tuna sashimi; a 16-ounce dry-aged Berkshire pork tomahawk; and an 8-ounce certified Black Angus filet mignon, medium rare. The meal also included sides, such as broccolini, mashed Yukon potatoes and roasted carrots.

The grand finale included the warm apple galette with butterscotch sauce and vanilla ice cream; caramel Basque cheesecake with salted caramel ganache, toffee cream and cinnamon ice cream; and the pumpkin spice crème brûlée donuts filled with pumpkin-spiced cream and drizzled with maple, as well as the Turtle Creek peanut butter bar with Valrhona dark chocolate mousse, creamy peanut butter, hazelnut crunch and caramel corn.

Crown Block's reputation has grown naturally with the brilliance of its quality, the steady, small extra touches highlighted by the kitchen team, and the attention of both the front and back of the house. Its two Michelin mentions, earned in consecutive years, reflect the restaurant's dedication to hospitality, creativity and culinary craft — and suggest a Michelin star may be on the horizon.

"Earning a Michelin recommendation for a second year reaffirms everything we work for at Crown Block: warm hospitality, creative spirit and an elevated approach to dining in the most iconic building in all of Dallas," Pineda said. "I'm really proud of our team," adding that the fall menu was a "perfect example of the level of craft, seasonality and excellence we aim to provide every day."

Having experienced Crown Block, we can only see Michelin stars shining in the future atop Reunion Tower in Dallas.