Al Biernat's North — Restaurant in Dallas

I have to give an insane brag to the team here at Al Biernat’s North. We held a baptism reception upstairs in their event space for 50+ people, 15 of which were little kiddos. The entire staff, from bartenders, servers, and bussers to management and supervision, was beyond exceptional.

I first started out talking with Marty, the manager on duty, giving him our vision for the design and layout…we were running a bit behind, and he immediately took care of my instructions before we got there. He was so efficient, friendly, and accommodating. I then interacted with B.B., one of the servers, who absolutely saved the day. She personally lent me a camera to photograph the entire 3.5-hour event after mine cracked…we would’ve had no good photos without her! She anticipated every single one of our needs and calmed a lot of stress. Steph, another server, also ran around doing every little errand for us possible…again lending personal items when our plans weren’t coming to fruition…I wasn’t aware service could be THAT personable and beyond expectation. Seneca and Justice, two other servers, were on top of every last request and question, answering my millions of inquiries with a smile, a laugh, and a sense of calm. Our bussers, Padron and Ray, were absolute sweethearts. I didn’t turn a corner once without seeing a smile on their faces and an eagerness to assist. I finally spoke with Cliff, the general manager, and I could not stop raving about his staff…whatever they are being paid, it’s not enough. He gave me his personal card and insisted I contact him for any needs with Al Biernet’s in the future, even gifting me a celebratory drink when the event was all said and done.

To the whole team - you made what could’ve been a very difficult day incredible. Not to mention they handled a bunch of toddlers running around like absolute champions…they even got hugs from a lot of the kiddos at the end! I appreciate you all so much and I do hope your hard work is honored and recognized. You will be seeing us...

Nice staff. Nice building. Appalling bad quality food and absurd prices. Here are the highlights and warnings for your visit o Steak (Fillet)– quality meat but cut badly. I got a kind of ‘sphere’ but steaks cut this way can not cook properly - burnt to hell and somewhat raw inside o Potato au gratin. Chef doesn't even know what this is. Expected thin sliced potato layered with cream/butter/garlic. What did I get? Cubed potato chunks in a kind of foul cheese soup with melted cheddar cheese top and, god help me, bacon bits. This is a dish from Applebee’s but you pay $25 for this. I sent it back. o Smashed potato v mash potato. Contrary to the understanding of amateur hour chef, these are different things. To ‘smash’ is to break into pieces. To ‘mash’ is to reduce the food to the pulp. I ordered smashed as per menu. I got a bowl of mash and was told it was the same thing. It went back to kitchen. o Creamed Spinach. This is about as basic as you get but was a mess. This dish should be a thick cream based sauce with spinach to it. What we had was sautéed spinach with this thin yellow, butter based, concoction poured on. o “Wellington bites” – look out for this because its a dump of unloved cuts of meat and gristle. God it was nasty to find badly trimmed meat in that you had spit out. Also chef doesn't know beef wellington normally comes with some mushroom to taste- what you have here is slice of meat dumped in pastry. o Classic Prawn cocktail – perfectly nice tasting for me but you're getting three medium size rather than usual five. Be amazed at the price for that

All in all, nice service if a bit slow, high prices but the quality of cooking is an embarrassment to this restaurant. I wish I had taken pictures what we...

My wife and I had a wonderful dinner at Al Biernat's - North on August 15 during DFW Restaurant Week. From beginning to end, the experience was wonderful. We arrived a few minutes before our 7:00 PM reservation time. Although the restaurant was already bustling with activity, the hostess had a table waiting in nice location. Our waiter, Edwin, arrived shortly after and welcomed us to the restaurant. Water arrived shortly after and my wife ordered a glass of wine. Fresh, hot bread arrived shortly after. We both had a salad for the first course - I chose "Brad's Grilled Pear Salad" and my wife the "Classic Caesar." Both were excellent. I especially enjoyed the vinaigrette dressing on the grilled pear salad. There were several choices on the Restaurant Week menu for the second course. I choose the Steak Frites, a late entry to the Restaurant Week menu that proved to be superb. A petite filet, grilled to perfection, and served with parmesan fries. My wife had the Pan Seared Snapper. It was served with roasted cauliflower orzo and a bianco sauce. She loved it. The restaurant manager, James Gee, paid us a visit and chatted for a moment. A charming gentleman who interested in his customers. We barely had room for dessert but there's ALWAYS room for dessert. Al's Famous Coconut Cream Pie is the house favorite and you can't go wrong. I chose the Key Lime Pie and then we shared. Totally rich and worth every calorie. All in all, a wonderful and leisurely dinner at a beautiful restaurant. I can't say enough good things about Edwin - ultimately, he and the staff at the restaurant elevate excellent food to a memorable experience. Thank you, James, for a wonderful evening at your...