The best thing about being known around town as a restaurant blogger is that, every now and then, someone will say, “Hey, come by and eat something.”
On Sunday night, I had stopped in at The Dancing Bear Pub to meet up with a friend in town when bartender Jeremy Mercer introduced me to Crazy Horse Grill chef Nabor Leal. They wanted me to try something from the truck at that time, but I had already hit my calorie number for the day. (If you’re suggesting that I was about to go over anyway because I was at the pub and obviously going to drink beer, well, I have a simple retort. I don’t include beverages in my calorie count.) But I promised to return later in the week.
That was an easy promise to keep. I went back to The Bear on Tuesday night and found the whole crew sitting and chatting at the bar. Leal took good care of me (as his uncle has done for so many years at Leal’s in Hewitt).
OK, that’s enough setup.
Leal brought me a crab cake as a starter. It was probably the most delicious crab cake I’ve ever eaten. (I only say probably because my crab cake records are woefully disorganized). It was a thin, but tasty patty. The guys in the pub pointed out that Leal doesn’t bloat the crab cake with filler, so it’s all flavor.
Next I had a Texas Reuben — brisket topped with sautéed jalapeños and drizzled with Dijon mustard. On the side, I ordered sugar fries (French fries with a sugar seasoning).
I didn’t do this on purpose necessarily, but the Deep Ellum Brewing Oak Cliff Coffee Ale that I was drinking went very well with the flavorful sandwich and fries. You know those times when you burp a couple hours after dinner and remember how good it was? That was my Tuesday night.
I first noticed Crazy Horse Grill about a month ago when I stopped in to powwow with a friend. It’s a great addition to our town’s best beer pub.
The service is exceptional as well. You can grab a menu at the bar, order at the truck and go have a seat inside and the Crazy Horse folks will come find you, so it’s practically table service.
Crazy Horse serves burgers, hot sandwiches and even pescatarian and vegetarian options. But their specialty is brisket, which Leal prepares daily. You can even order a whole smoked brisket if you give a day’s notice.
There’s talk of menu adaptation coming in the next couple of months. Judging from the variety of flavor, quality of service and attention to detail, whatever direction they decide to go will work.
