Paris 7th Restaurant Français — Restaurant in Fort Worth

update 07MAR2024*

It just gets better with age: The transformation of their space towards elegance The quality of service continues to become refined Chef Mark's magnificent preparation and presentation The team's entire service is exceptional

The food on this visit was simply divine, and the wine chosen by the owner Chris to accompany the evening dishes was absolutely perfect.

Consistency. Elegance. Purposeful focus on authentic classic French cuisine.

update 24APR2023

It is very clear that something wonderful is happening at Paris 7th. There is an elegance that did not exist just a few short months ago. The change doesn’t feel revolutionary, it feel like an elegance is permeating this already wonderful restaurant.

Finding myself without plans on a Saturday evening I was able to secure a table that overlooked the entire restaurant – a blessing to watch the symphony unfold. Greetings were exchanged and as a returning customer it’s always noteworthy to be recognized and appreciated. Chris, Josh and the others were elegant and generous with their welcomes.

My memory is good, but the details are not always perfectly accurate. The first course started with a glass of Meursault – a rare offering (by the glass). It paired perfectly with the first two courses: a Petrosian royal osetra caviar service, including the requisite ice-cold Vodka – this one from Blackwood, TX. Second course - Duck confit fondue. Simply perfect. Absolutely smooth and appropriately rich. Chris replaced the Meursault with a Sauternes, hinting at what would be served next. Seared foie gras with Belgian waffle and lemon compote. The Foie gras was seared perfectly, and the lemon accompaniment was a balanced sweet and tart. Fourth course started with a beautiful Pomerol. Roasted Australian lamb chops and spatchcocked Texas quail – a creative and savory mixed grill. The vegetables, while generally considered an accompaniment, were amazing – notably the butter-poached asparagus. Perfectly tender and mouthwateringly seasoned. The dessert course: Pistachio tartlet with Washington Bing cherry glacé paired with a 10yr Taylor Fladgate tawny port. The timing of all courses was perfect, and the full dining room seemed to all be on a similar cadence making the appropriately timed tempo rather amazing. Chris and his team know high-level service and deliver a world-class experience.

Highly recommend.

Previous review: Having longingly missed Paris 7th during the past year (Covid) I returned with high expectations, of course.

Greeted on a bustling and extremely wet Friday evening by now Maitre'd Chris, I was seated immediately (with reservations) at a perfectly adorned and watered table. It was clear at the outset that there were only 3 people (Chris, Clark and Sarah) supporting their 60+ guests. I was prepared to be patient....

An engaged overview of the offerings, available wines, and any particular needs/wants/desires made me feel like I was the only patronn in the house that evening. Zero stress in the cadence and tempo of all three showed their attention-to-detail and unparalleled professionalism.

The evening was absolutely spectacular.

Wines by the glass are extensive. Chris (sommelier) understood my penchant for elegance in a glass and brought perfect pairings for each course. He also selected the (pictured) 2015 Mondot Saint-Emilion Grand Cru to pair with the Osso Bucco on double-yolk pasta. Simply excellent.

Every course was timed for my patient cadence. The dishes were adorned and plated well. The flavors all blended and spiced appropriately. Dessert was stunningly beautiful and tasted even better- paired with Armagnac.

I highly recommend Paris 7th without...

My wife and I enjoyed our second visit to Paris 7th to celebrate our anniversary. Once again it was a truly memorable dining experience. It is a rare meal when even a very good restaurant gets every detail right. P7 has done it for us twice, now, in succession.

The menu is traditional French--you won't find any molecular gastronomy or ethnic fusion creation. What you will find is dishes that have developed over centuries Gallic cooking executed with extraordinary competence by a chef with a tremendous palate.

To start, we shared a salad Nicoise whose centerpiece was octopus masterfully poached sous vide to reach a creamy tenderness without being the tiniest bit mushy. It was dressed with a superb delicate vinaigrette that let both the fish and the haricots vert shine.

We followed with the onion soup--the best I've had, including anywhere in France, with delicious notes of tarragon brightening the perfectly caramelized onions--and the foie gras--which was seared just right, dressed in a terrific strawberry and rhubarb reduction and accompanied by a small glass of Sauternes that, by itself, was worth the price of the dish.

Our entress were the roast duck (crisp skin under a subtle citrus glaze accompanied by pommes frites fried in duck fat that will inspire erotic dreams) and a tremendous braised short rib, topped with lump crab and served en croute in a demi glace, black truffle and foie gras sauce that is an absolute masterpiece of the chef's art. And as wonderful as the beef was, the simple roasted asparagus and heirloom carrot that it brought with it were so perfectly done as to inspire their own moment of blissful appreciation.

In short, every bite of this meal was a revelation--not in the form of some novel flavor, but rather of very familiar dishes that anyone familiar with French food has tried dozens of times, but that are done here with such extraordinary competence as to approach perfection.

The dessert menu was surprisingly varied (many places, even at the top-end, have gone to three or four offerings, half of which are frozen and probably done weeks in advance). P7 had at least eight, all both tempting and interesting. We opted for the bombe chocolate (beautiful and delicious) and a watermelon, basil and mint sorbet that managed to be both light and intense and was the perfect ending to a rich meal.

The wine list is excellent and markups are reasonable. We started with cocktails so we elected to order by the glass so as to be able to make the drive home. We asked for a big red with plenty of tannins to stand up to the rich beef and owner/sommelier Chris directed us to an excellent California blend that I'd have sworn was a Bordeaux.

Service was attentive and professional without being intrusive or snooty. Both the owner and the chef came through the dining room to greet guests and both were happy to chat about their offerings.

Paris 7th is a real find. We've dined in restaurants around the world, including not a few that hold Michelin stars, and this will stand up to any of them. To find it in a strip center in the town "where the West begins" is a very happy surprise. I am looking forward to enjoying this place for many...

We had a great time here celebrating our anniversary. While the food alone should warrant 5 stars, it was the wait staff that brought the overall score down from perfect. First, let me share what was done well. The selection of appetizers was almost overwhelming with small bites like the taste of caviar that is served on blinis with a creamy goat cheese and chilled vodka. The caviar was creamy with the mildest fish flavor. The vodka was perfectky chilled. We also had smoked salmon on cucumber with capers, it was perfectly balanced in flavor and texture. Next we enjoyed soup, she had the de jour, an asparagus soup with lump crab. I had the french onion, which was loaded with crustinis and covered in grueyere and baked to golden pefection. For the main course, we had the lobster tail broiled in a butter bath with braised short ribs. The short rib was roasted to nelty perfection with a thick crust and juicy pink center. We also ordered the fillet with foie gras torchon and a burgundy reduction. This steak was perhaps the best I've had, with a complexity and depth of flavor with a perfect mouthfeel. I enjoyed every bite, even the portion I had wrapped up to go the following day. We enjoyed wine and beer and even split a brandy ice to top it all off. Every moment we spent at Paris 7th was wonderful until it was time to go. From the moment we asked for the check till we left took almost 40 minutes, which we remained patient for. The main issue we took with our server besides the long waits between seeing him, was that he offered us a champagne toast for our celebratory night but then completely forgot us, it wasn't much but it felt disingenuous. I supose I shouldnt have shorted the tip, but 12.5% is how I complain that the service fell short,...