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Enjoy a Taste of Myron’s Prime Steak House During Restaurant Week

When I saw that Myron’s Prime Steak House was part of the lineup for this year’s Restaurant Week, I knew it would be one of the places I had to visit. Apparently, quite a few others had the same idea, too, because by the time we dined there on Tuesday, there were 11 in our party, all enjoying the three-course dinner special for $35. And we were not alone in the house.

Myron's pork chop with apple chutney.

Myron’s pork chop with apple chutney.

Each of the meals on the special menu begins with Myron’s signature wedge salad, which actually includes a few field greens in addition to the traditional iceberg lettuce. But it is the dressing that is the real star of the show. I’ve long been a fan of the restaurant’s house-made thousand island, which I’ve enjoyed at both of Myron’s locations, on Northwest Military Highway and in New Braunfels; so, I decided to branch out and try the blue cheese, which proved to be dense and chunky, yet covered the lettuce thoroughly in its rich excess. Others at our table enjoyed the gorgonzola and the balsamic vinaigrette, though the ranch was found to be a little thin.

The wedge salad with blue cheese dressing

The wedge salad with blue cheese dressing

Entree options included salmon with capers and a moist, bone-in chicken breast with a light touch of rosemary. Then there was an oversized pork chop topped with an apple chutney that satisfied many at the table because that rich pork flavor came through in every bite.

Because Myron’s is a steakhouse, the last option among the entrees was a prime filet, and it could prove to be the most controversial item on the prix fixe menu. It’s because the cut offered during Restaurant Week is  4 ounces, hardly what some would call sufficient in a city where a competing steakhouse offers a 32-ounce pork chop. It could be considered a bargain, however, when you compare the $35 price of the special menu with the prices of the full-sized steaks on the menu (I remember the T-bone being listed at $52). Such a petite filet admittedly appears small on the plate, even when accompanied by two spicy shrimp and vegetables. Yet it should also be mentioned that 4 ounces is the recommended daily portion of meat that we should be consuming. I know I eat more than that at most meals, but I ordered the steak anyway. And I was glad I did. The meat was served medium rare as ordered. Each cut gave way tenderly at the touch of the steak knife. And it caressed my tongue, filling my mouth with a juicy, earthy richness that a well-prepared steak offers. A swirl of 2010 Stackhouse Napa Cabernet Sauvignon made it go down in style. (I was satisfied with the portion size, but if you’re about quantity when you dine out, go for the pork chop.)

The 4-ounce filet with shrimp

The 4-ounce filet with shrimp

That particular wine came recommended by our attentive, helpful server, who made sure we had what we needed, from cocktails to warm bread. He also went out of his way with two members of the party who avoid gluten. Since they couldn’t have either the massive chocolate cake or the cheesecake with berries, the two dessert options on the Restaurant Week menu, he offered them a bowl of warm ganache, which was had been used to frost the cake.

The dense chocolate cake was large enough for two, and the velvety ganache was so dark and inviting that my fork kept darting back for another bite. But the best flavor of all was the mint leaf used as a garnish dredged in all that chocolate.

A final note on the bar: When I sat down early in the evening I had wanted a whiskey sour to take some of the edge off the heat of the day. I quickly found out that it would not be made the traditional way with an egg white to add texture, but I decided to go ahead and had it made with one of the ryes on the extensive menu. The tang of lemon juice in that drink, blended with the spicy rye, made it as much a delight as anything else served that evening.

Restaurant Week continues through Saturday. For details on participants, click here.

Myron’s Prime Steak House
10003 N.W. Military Hwy.
(210) 493-3031


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Wine Dinners Coming Soon at Fig Tree, Myron’s, Copa

Three wine dinners worth your consideration are coming this weekend and next week.

Myron’s Prime Steak House Wine Dinner featuring Rowland Cellars Wines

7 p.m. June 25, Myron’s Prime Steak House,136 North Castell Ave., New Braunfels. $79 per person. Reservations required; call 830-624-1024.

Start with chilled coconut and crab soup with cilantro, basil, melon and citrus fruit paired with Ramspeck Pinot Grigio, followed by an open-faced slider of savory bread pudding, braised rosemary ham, Swiss and blackberry reduction with Ramspeck Pinot Noir. Apple-brined pork tenderloin over carrot and ginger spaetzel with plum-infused balsamic reduction and Ramspeck Merlot precedes seared filet with a warm red lentil and brie salad with over a red wine and espresso reduction served with Ramspeck Cabernet and Cenay Blue Tooth Cabernet. Dessert and coffee round out the evening.

Fig Tree and Dashiell House offer a Craggy Range Winemaker’s Dinner with Steve Smith, MW

June 30, 6:30 p.m. Craggy Range Winemakers Dinner, Fig Tree, Dashiell House. Talk to Craggy Range’s Steve Smith, a winemaker and Master of Wine, while enjoying some of the spectacular wines from this New Zealand winery. $85 per person plus tax and service charge. Reservations required; call 210-225-2111.

Reception: Te Muna Road Vineyard Sauvignon Blanc, Martinborough 2009 with Smoked Duck, watercress, candied kumquats; Te Muna Road Vineyard Pinot Noir, Martinborough 2009, with Poached Lobster, compressed papaya and coconut crème fraîche; Fletcher Family Vineyard Riesling, Marlborough 2009, Monkfish Bourride with toast and aïoli; Kidnappers Vineyard Chardonnay, Hawkes Bay 2010 with Confit of Suckling Pig, plum chutney, braised spring onions. Sophia, Gimblett Gravels Vineyard, Hawkes Bay 2004 with Colorado Lamb Chop with ratatouille, socca niçoise; Le Sol, Gimblett Gravels Vineyard, Hawkes Bay 2007 with dessert, Macedoine de Fruits Tropicaux, sorbet, tea and coffee.

Copa Wine Dinner

7  p.m. June 30:  Copa Wine Bar, 19141 Stone Oak Parkway. Take a culinary tour through Texas by going to a Copa Wine Dinner where food is matched with wine or beer. $40 per person (all inclusive). Call for reservations at 210-495-2572.

On the Texas-flavored menu are Smoked Jalapeño Peppers, Frito Pie with Cuero Turkey Chili, Dry-Rubbed Barbecued Brisket, Dad’s Favorite Banana Pudding, all with carefully chosen wines or beer to go along with the food.




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