15 November 2 - 8, 2023 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents Dallas’ Best Chicken- Fried Steak Oct. 26 was Texas Chicken Fried Steak Day, and we’ve gath- ered up some of the best in North Texas. BY ANGIE QUEBEDEAUX A cross sprawling North Texas, where cowboy boots and sky- scrapers manage to coexist, there is a dish that unites lo- cals and visitors alike in sa- vory harmony: the chicken-fried steak. This dish is so beloved throughout the Lone Star State that Oct. 26 is designated as Texas Chicken Fried Steak Day. And this is not one of those made-up holidays: during the 82nd legislative session in 2011, Texas House Res- olution 1419 made it an official state-recog- nized day. Pretty sure we get the day off. (Don’t check with HR, just let it play out with casual indifference next year.) We at the Dallas Observer have indulged in a lot of chicken-fried steak around this city, sometimes more than once. Join us on a savory journey as we share our favorite places to get your hands on the most delectable chicken- fried steaks this town has to offer. AllGood Café 2934 Main St. (Deep Ellum) AllGood Café has been recognized many times for its chicken-fried steak. Some would say this version is the North Star that others should aspire to replicate. Tender beef pounded flat and deep-fried with a per- fectly seasoned coating and topped with homemade pepper cream gravy. For brunch lovers, be sure to add a sunny-side or over- easy egg. The combination of the runny yolk, peppery cream gravy and crispy CFS is the perfect way to start your day. Babe’s Chicken Dinner House Various Locations Babe’s Chicken Dinner House has become an iconic Texan eatery. With numerous loca- tions throughout North Texas, the fare is al- ways on point. It is best known for its bone-in fried chicken, but Babe’s chicken-fried steak is often hailed as some of the best in the area. The steak is fried until it is golden brown, smothered in gravy and served with sides like sweet corn, creamy mashed potatoes, crisp green beans and buttery biscuits. Bubba’s Cooks Country 6617 Hillcrest Ave. SMU students and Park Cities families have been going to the beloved Bubba’s for more than 40 years to indulge in homemade country cooking. Here, you’ll find crispy fried steak, rich creamy gravy and fluffy buttermilk biscuits paired with all the clas- sic sides like green beans, lima beans, mashed potatoes and black-eyed peas. While it will be challenging, try to save room for dessert and treat yourself to the bread pudding. Celebration Restaurant 4503 W. Lovers Lane (Park Cities) Celebration is one of the best-known “home cooking” spots in Dallas. Located in a sprawling ranch house with wood paneling walls reminiscent of your grandparents’ house in the 1970s, the chicken-fried steak is made with Texas grass-fed beef and is fried to order. Get it with either traditional or jala- peño cream gravy. The price is $15.95 for lunch and $17.95 for dinner and includes a dinner roll and three sides. Ellen’s West End, East Dallas and Allen; opening soon in North Dallas, Fort Worth and Frisco The chicken-fried steak at Ellen’s is aston- ishingly crunchy. Ellen’s takes the art of chicken-frying to another level, starting with top-cube steak (round steak) that is coated in a seasoned flour blend (self-rising flour is the secret to creating an exception- ally crisp crust). The steak is then sub- merged in a deep fryer to create a symphony of crunch you won’t find any- where else. If you prefer your chicken-fried steak Benedict-style, you’ll find it here served on biscuits and topped with soft poached eggs. Haywire Uptown and Plano If you prefer to eat your chicken-fried steak in an Airstream trailer or a tent, head to Haywire for its unforgettable ambiance and Instagram-worthy photo ops. Did we men- tion that Haywire uses wagyu? The result is a crispy outer crust and fork-tender beef. Buttermilk chive whipped potatoes, jala- peño sausage gravy and sauteed green beans are served along with this meal, making for the ultimate comfort-food dinner. Intrinsic Smokehouse & Brewery 509 W. State St., Garland Wait, what? Smoked chicken-fried brisket? There is a God and he’s preaching the gospel in Garland on Sundays from 11 a.m. to 2 p.m. This half-pound brisket at Intrinsic is served with mashed potatoes and burnt-end gravy. Can we get a hallelujah and an amen? Jonathon’s 1619 N. Beckley Ave. (Oak Cliff) and 5337 For- est Lane (North Dallas) Often, when you order chicken-fried steak, the batter quickly falls apart after the gravy hits it. Not so at Jonathon’s. They tenderize a piece of chuck steak and dip it in seasoned flour, give it a Tabasco buttermilk bath, then dredge it in a saltine cracker crust. The re- sult is perfection. Perfectly seasoned, per- fectly tender and perfectly crunchy. The portion size is easily sharable, and the actual steak is as large as a human head. Mama’s Daughters’ Diner Design District, Plano, Irving, Forney and Lewisville The moment you hear the name “Mama’s,” you should know you’re in for a treat — and not just any treat but one that’s steeped in family tradition. Mama’s is a family affair, and by that, we mean three generations strong and five distinct locations. For nearly four decades, Mama and her crew have been doing things the old-fashioned way, and that means starting from scratch with every dish. They do chicken-fried steak like it should be done, and it’s consistently delicious and is always filling. Norma’s Café Plano, North Dallas, Frisco, Oak Cliff and Park Lane Anytime we read double-dipped, you can bank on it that we’re going to check it out. Norma’s has been double-dipping its award-winning chicken-fried steak for ex- tra crispiness and deliciousness since 1956. For $11.99, the eNORMAus chicken-fried steak is fried golden brown and smothered in cream gravy and served with your choice of three freshly made vegetable sides with homemade rolls and cornbread. You can’t get out of a fast-food drive-thru these days for that price. Ozona Bar & Grill 4615 Greenville Ave. Ozona celebrates CFS every day of the year. But on Oct. 26, the banners come out. It’s a party. This year, live music started at 4 p.m. with Greg Schroder followed by Big Daddy. At Ozona, top butt (from the sirloin) is used for the chicken-fried steak, which produces a naturally tender steak that is robust and beefy every time. If you’re not up for tack- ling an entire steak, you can opt for some- thing smaller like chicken-fried steak fingers, chicken-fried steak sliders or a chicken-fried steak sandwich. If you’re in the mood to shake things up, consider or- dering your chicken-fried steak queso-style or cowboy-style, adorned with chili, cheese and red onions. Prego Pasta House 4930 Greenville Ave. As our very own Chris Wolfgang discovered in 2022, the chicken-fried steak at Prego Pasta House is stellar. You wouldn’t neces- sarily think of ordering chicken-fried steak at an Italian restaurant, but stranger things have happened. It’s not on the menu, but the kitchen can chicken fry a 14-ounce New York strip and serve it with a side dish of cream gravy that employs the drippings of ham roasted earlier in the day. If you think you can eat one by yourself, well, good luck. Whistle Britches Various Locations (North Dallas, Plano and Southlake) If you’re in the burbs of North Dallas, Plano or Southlake, you’ll figure out quickly that more is not always better. Instead of the usual oversized, thinly battered chicken- fried steak found at other places, Whistle Britches offers an 8-ounce, thick-cut Angus beef treasure that sets its apart from the competition. Perfectly coated and fried until golden brown, it’s accompanied by creamy mashed potatoes, buttered green beans and well-seasoned cream gravy. ▼ FOOD NEWS GRILLED AVOCADO EMPIRE CASUAL TEX-MEX SPOT CHILOSO’S HAS ALMOST A DOZEN RESTAURANTS ACROSS NORTH TEXAS, AND THEY OWE A LOT OF THEIR SUCCESS TO ONE DISH. BY LAUREN DREWES DANIELS D avid Balli has spent most of his life in the restaurant business, beginning with a job washing dishes when he courtesy Babe’s Chicken Dinner House Babe’s Chicken Dinner House’s chicken- fried steak is one of the best in town. | CITY OF ATE | ▼ Dish was a freshman in high school. He moved on to TGIFridays and later, in 1995, started working with Chuy’s in Austin. It was there, at the burgeoning Tex-Mex empire that be- gan on Barton Springs Road, that he learned the business and developed a passion for food and running restaurants. He eventually came to a crossroads. He was done at Chuy’s and was at a point where he could continue working for others >> p16
