5/5 TC V. 6 years ago on Google
For
our
44th
anniversary
together
we
had
dinner
at
Saint-Emilion
Restaurant
in
Fort
Worth
on
June
16,
2017.
Their
menu
is
extravagant,
to
say
the
least.
You
can
check
it
out
on
their
web
site.
Our
server's
name
was
Chris,
and
he
was
as
excellent
as
it
gets,
without
being
overbearing
or
invasive
at
all.
He
is
also
the
sommelier,
which
worked
out
very
well
for
us.
For
our
special
dinner
we
started
out
with
warm
bread
and
butter
and
an
amuse-bouche
of
cucumber
slice
with
salmon
mousse.
She
commented
that
the
salmon
flavor
was
too
heavy
for
her
taste.
She
and
I
both
ordered
the
scallop
appetizer.
I
also
ordered
the
foie
gras
as
a
second
appetizer
because
this
is
about
the
only
place
I
know
that
serves
it.
Our
scollops
arrived
perfectly
cooked
with
a
great
sear
on
both
sides,
2
for
each
of
us.
The
sauce
was
really
more
of
a
tomato
puree.
It
may
sound
simple
but
it
was
rich
and
very
subtle
tomato
with
savory
herb
flavors.
It
was
so
good
I
deliberately
ate
very
slowly
to
make
the
pleasure
last
as
long
as
possible.
I
must
add
the
chardonnay
by
the
glass
that
was
recommended,
EnRoute,
provided
one
of
those
rare
times
when
the
wine
actually
enhances
the
flavors
of
the
dish
and
vice
versa.
Very
nice.
The
foie
gras
came
with
a
light
sauce
with
grapes
and
nuts
with
some
crostini.
This
was
a
much
lighter
version
of
the
pate
as
opposed
to
the
more
dense,
richer
version
that
we've
had
in
the
past,
primarily
in
France.
I
actually
prefer
the
other,
more
dense
style
of
foie
gras.
Still,
it
was
delicious
and
I
ate
every
morsel.
She
ordered
the
filet
of
beef
for
her
entree
and
I
ordered
scorpion
fish.
I've
never
seen
this
fish
on
a
menu
and
had
to
give
it
a
try.
Her
filet
arrived
and
it
was
a
very
large
"chunk"
of
meat.
It
looked
very
good
but
she
was
concerned
that
it
might
be
over
the
medium
rare
that
she
ordered.
However,
after
cutting
through
it,
it
was
just
so
thick
that
the
temperature
range
went
from
rare
on
the
inside
to
medium
on
the
outside.
She
was
very
satisfied
with
it
and
enjoyed
the
quality
of
the
beef
as
well
as
the
overall
flavor.
My
scorpion
fish
was
served
as
a
filet
with
vegetables
prepared
with
unique,
unusual
flavors
to
my
pallet,
including
a
sweetness
that
all
worked
together
to
make
a
delicious
meal.
The
fish
itself
was
comparable
in
texture
to
tilapia
and
was
cooked
absolutely
perfectly.
Probably
I
would
try
something
else
next
time
simply
because
sweet
entrees
are
not
my
favorite.
But
the
preparation
overall
made
it
a
very
satisfying
meal.
Saint-Emilion
is
a
place
that
we
really
enjoy
and
look
forward
to
those
rare
times
when
we
are
able
to
return.
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