Gershwin’s has called our neighborhood home for the past 25 years. They must be doing something right to have stuck around that long, and that something just might be adapting to the changing tastes of Dallas diners.

Regulars will notice that the menu has undergone some adjustments recently, but nothing too startling: just a few new dishes added here and there, with a few others removed. But the food is still carefully prepared New American cuisine, served up by chef Filemon Nobas and complemented by an extensive wine list.

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And diners can choose from a variety of comfortable atmospheres. Indeed, Gershwin’s – with an outdoor patio for cocktails, a marble-topped bar room, and more than one dining area – claims to have “a variety of atmospheres to suit anyone at any time of day or night.” Complemented by soft, nightly piano music, rich wood surroundings, etched glasswork and ambient lighting, Gershwin’s makes for a peaceful and enjoyable meal.


8442 Walnut Hill at Greenville


FB, OD, RR, $$$

Grilled Prime Beef Tenderloin with Alaskan King Crab

(Serves one)

9 oz. center cut of prime tenderloin beef

1 Alaskan King Crab

2 Russet potatoes, peeled, boiled and mashed

1 cup Demi Glace

1 medium shallot, chopped

1 clove garlic, minced

1 teaspoon thyme

1 teaspoon tarragon

½ cup Madeira wine

2 tablespoons heavy cream

2 egg yolks, whisked

2 tablespoons white wine

½ cup butter

Marinate tenderloin for 24 hours with fresh olive oil and one teaspoon each of thyme, garlic and rosemary. Grill tenderloin over open flame until desired doneness. Boil Alaskan King Crab for 1-2 minutes, then chop into 1-inch pieces. Prepare Madeira sauce: Saute Demi Glace, shallots, garlic, thyme and tarragon for two minutes. Add Madeira, and simmer for three minutes. Add cream; simmer for one minute. Add salt and pepper to taste. Prepare Tarragon Bernaise sauce: Simmer egg yolks and white wine, then add butter and continue to simmer adding tarragon, salt and pepper last. To plate the dish: Place mashed potatoes in center of dish, with tenderloin on top. Top with Alaskan King Crab and Tarragon Bernaise sauce and surround with Madeira cream sauce.