Texas Bleu Steakhouse takes the farm-to-table movement to the next level. Chef Erin Miller, a fourth generation chef and graduate of Le Cordon Bleu College of Culinary Arts in Dallas, is the creative talent in the kitchen. Texas Bleu took painstaking efforts before opening to visit local farms and farmers' markets and taste test locally brewed beers. Everything is made from scratch, and people are taking notice in a big way.
The kitchen at Texas Bleu is open concept, and the ambience is warm and upscale without being stuffy. White linens drape each table and dramatically pop against chocolate brown seating. Pleasant music was played at the perfect volume, enhancing the dining experience without nullifying table conversation. Texas Bleu has a killer patio out back that is shared with neighboring hangout, Keller Tavern. It's the place to be to hear live music on weekends.
A friendly hostess, who happens to be Chef Miller's daughter, saw us to our table and explained the features for the week. We were quickly greeted by our server. He was attentive and amiable, but he wasn't knowledgeable about the restaurant's beer selection, and the drinks took a while to get to the table.
Many folks were disappointed when Zambrano's Wine Cellar in downtown Fort Worth closed after a seven-year run, but owner Ceferino "Cef" Zambrano can now be found at Texas Bleu as its resident sommelier. Needless to say, the wine list is done right.
Starting our savory journey with the Artisan Cheese Tray ($9), we were impressed with the generous portion that could easily be shared by four guests. The appetizer features Texas olives and a drizzle of local honey.
A next course arrived somewhat abruptly as we had only just received our appetizer cheese tray minutes before. The Wild Mushroom Tomato Bisque ($5, cup) is a welcomed departure from typical tomato bisques. It was rich without the acidity, and the use of Texas-grown tomatoes made it a star. Incorporating wild mushrooms shows Miller's creativity.
Texas Bleu's house-made bleu cheese dressing is unreal. While the Wedge Salad ($11) was a successful dish with cherry tomatoes and crispy bacon, all I could think was that I wanted more of the dressing.
The name of the restaurant marries Le Cordon Bleu cooking methods with what most Texans enjoy for dinner – beef. Known primarily for its stellar steak selection, Texas Bleu has just as tasty seafood, chicken and burger options.
We opted for the Flat Iron Steak ($21) and the Chicken Cordon Bleu ($18). When the main features arrived, there was an awkward moment because there wasn't any room on the table due to the fact that no dishes had been bussed since the beginning of our meal. Once that was corrected, we were impressed with the overall clean and elegant presentation of the plates. Our server instinctively waited as we cut into our meat to ensure they were cooked as ordered. They were.
The Chicken Cordon Bleu was perfectly executed. A plump chicken breast was stuffed with smoked ham, turkey and Swiss cheese baked to a golden brown and served with grilled asparagus. I was anxious to try the house-made Chimichurri sauce that the Flat Iron Steak was bathed in, and it didn't disappoint. The smoky flavor was intense, and the 10-ounce steak, a cut of meat that can often be sinewy and tough, was tender. Sides included a twice-baked potato, which was a little heavy on the sour cream for my taste, and perfectly steamed broccoli seasoned with fresh Parmesan shavings.
To conclude our experience, we shared the S"mores Brownie ($10), a newly added seasonal dessert. Take my suggestion: Leave room for the sweets. The moist graham cracker crust grounded a fudgy chocolate filling and toasted marshmallow topping. Whipped cream and assorted berries cozied up to the brownie and were topped with chocolate shavings. It's worth every last calorie.
Residents in Keller are fortunate to have a restaurant of this caliber join its dining scene.
Location: 124 Main St., Keller, texasbleu.com
For Info Call: 817.431.5188
Price Range: $$-$$$
Hours: Fine Dining, Tue.-Sun., 4 p.m.-9 p.m.; Lunch, Friday, 11 a.m.-3 p.m.; Brunch, Sunday, 10 a.m.-2 p.m.; Bar & Cellar, Tue.-Thu., 4 p.m.-midnight; Sat. 4 p.m. – midnight; Sunday, 10 a.m.-11 p.m.
What We Like: Nearly everything was cooked to perfection, and the ambiance is ideal for both a business lunch or romantic dinner.
What We Didn't: We would have liked more dressing on the salad and a little less sour cream on the potato.
Our Recommendation: Save room for the out-of-this-world desserts.
