Restaurant talk: Tillman’s for Restaurant Week

Tillman’s Roadhouse is one of two Oak Cliff restaurants participating in KRLD Restaurant Week this year. Hattie’s is the other.

We went this week, not because of Restaurant Week, but for a going-away dinner for a big ol’ boy who loves Tillman’s, I suspect, better than any other Dallas restaurant. It was crowded for a Wednesday night, and we had to wait about a half hour for our table. But it was no bother. The delightful Sara Tillman brought us warm peanuts and truffled popcorn while we sipped our cocktails.

The three-course menu has a choice of three starters, three entrees and two desserts. Three of us chose the summer corn soup, which was seasoned perfectly and served with “roasted red pepper coulis” on top (I thought it was Sriracha). Our guest of honor chose the iceberg wedge salad, which looked terrific.

Everyone else ordered the chicken fried hanger steak with bacon braised green beans, buttermilk whipped potatoes and charred poblano cream gravy. The steak is served downright bloody, so beware of that. But they all loved it, although they were miserably stuffed afterward.

I ordered the trout, which was a big filet, served with a succotash of fresh corn and peas, cooked in pancetta. And it was served with just a little butter sauce. The fish was fresh and delicious, and I was not miserably stuffed.

My three friends ordered the chocolate cupcake with chocolate frosting for dessert. I said, “cupcakes are so passé,” and ordered the s’more with an orange-flavored marshmallow. They rolled their eyes at me. And they seemed to enjoy the cupcakes. But seriously — why would you pass up a s’more? Tillman’s chefs make the graham crackers and marshmallows, which also come in maple or coffee flavors, and they are fabulous. Don’t miss it.


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