The Devonshire Club — Restaurant in Dallas

I rarely write reviews, but this was quite upsetting.

The food here is good. I was here for a Tasting Collective dinner the first time and really enjoyed it. I especially like the Greek Bolognese Bianco. I found out they only serve it during lunch and went out of my way to clear Saturday schedule to come in. I called when I made the reservation to make sure they would serve lunch menu as they have a different brunch menu. The lady on the phone confirmed. When we got to the restaurant that day, I was informed they would not be serving lunch menu at all. Very disappointing!

Update:

I went again with a group of friends. Interestingly, the guy in charge was going around and making sure all the table were happy. Somehow the conversation got on the reviews and he mentioned this review specifically. I owned that I gave this review and told him why I was upset about the service (not so much that Bolognese Bianco wasn’t served on brunch, but that I was told lunch menu would be on Saturday when I called). He explained the difficulty they have when pasta was made fresh. And then surprised us with the Bolognese!

Here is the deal. The food at Nikki is good. And at extremely reasonable prices for Dallas. I grew up on the East Coast and travel to Europe regularly. Dallas restaurant prices compared to quality has become a bit unreasonable in recent years. I think Nikki is one of the few exceptions where prices are completely worth what you get.

At the end of the day, things happen when restaurants are trying to make it all work. I appreciate that management reads the reviews and take it to heart. I appreciate their efforts to make amends on top of the great food at extremely...

Unfortunately, this was one of the most uncomfortable dining experiences I’ve had. From start to finish, the service felt awkward and insincere, which made both me and my date feel uneasy throughout the evening.

I ordered a spring bottled water and politely asked if the bottle could be brought to the table—primarily because the server had been largely absent and I was simply thirsty. Instead, I was met with resistance and an odd comment about it being “on ice,” which came off as dismissive. Unfortunately the same situation happened when we politely asked for the dessert menu. He read out loud the options and after asking TWICE for the menu he finally brought it out. His excuse “well one of the options isn’t on there” My date simply wanted to read in the depth what was in the dessert because she has allergies.

When I ordered the halibut, the server made an unnecessary point of informing me it was $48, despite the fact that I had already ordered multiple cocktails and an appetizer. The way it was phrased felt off-putting and inappropriate, especially in a fine dining environment.

The server’s overall demeanor felt forced and disingenuous, making the entire interaction feel strained.

As for the food: while the cocktails were excellent, the halibut was unfortunately overcooked on the outside and bland on the inside.

Despite the disappointing service, I still tipped 20%—out of respect for industry standards, even if the service did not reflect them.

I won’t...

Dallas's restaurant scene is notoriously challenging. Neighborhoods fiercely support their established favorites (sometimes even when the food isn't great), and fickle diners often stick to familiar staples like cheeseburgers and tuna tartare, making it tough for new establishments and innovative chefs to thrive. So how does a chef break through? Enter Chef Ryan Carbery at Nikki Greek Bistro & Lounge. Some may recall a less-than-stellar experience at Nikki shortly after its opening—I did too. However, Carbery has recently taken over the kitchen, revitalizing what seemed destined to be another short-lived Dallas restaurant. A simple beet salad is elevated with beet-infused hummus, creating a vibrant, almost neon pink dish to start. The roasted octopus, often a challenging protein, was perfectly tender and beautifully presented with magnolia blossoms and microgreens—almost too pretty to eat, almost. The "steak frites," featuring a tender steak flap instead of the traditional bavette, was exceptionally buttery, with sumac replacing salt to highlight the restaurant's Mediterranean roots. Beyond the exceptional food, Nikki boasts a strong bar program and, on my recent visit, a DJ (perhaps not essential for lunch, but that might just be my age). If you're looking for a new go-to spot, Nikki, now under Carbery's leadership, is well worth a...