A cowgirl steak served with onion marmalade and smashed potatoes.Salmon steak stuffed with crab and seared in a cast-iron skillet.A burger with Taleggio cheese and shallot aioli on a toasted brioche bun - “that’ll probably be a bar favorite,” says culinary director Todd Harrington.A vegan cauliflower steak dish with tahini cream, pomegranates, pine nuts, “drunken” raisins and sumac vinaigrette.BLT salad with thick hunks of bacon, lobster, avocado and a lemon vinaigrette.The fries can be ordered as a side item, or they come with the burger. Among Canteenwalla’s favorite bites are pressed and torched pieces of raw fish over rice, especially the salmon with serrano and togarashi mayo.Įach french fry at Crown Block is as big around as a thumb and twice as long, with a crispy exterior and "souffle-like in the middle," as co-owner Kim Canteenwalla describes. His yellowtail crudo is a vibrant crescent of fish, watermelon radish, cucumber and avocado cream, sitting in lime-tinged aguachile in bright yellow. Then it’s on to raw fish from head sushi chef Intae “Ian” Kim, who has worked at Nobu and Uchi. Pastry chef Lizbeth Ramirez perfected it, and each steaming orb of bread is served with ramekins of sweet butter and pimento cheese.
In 2021, Blau worked as a consultant to open Delilah, the celebrity-studded Las Vegas restaurant where Justin Bieber played the grand opening.Ĭrown Block’s menu is glitzy, with pricey cuts of steak and seafood, though Canteenwalla and his team added a few down-home items to lend some soul.ĭinner will start with soft Japanese milk bread studded with Asiago and white cheddar cheese in each bite. Yellowtail crudo is studded with watermelon radish at Crown Block, the restaurant atop Reunion Tower in Dallas that opens April 17, 2023.
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