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March Nutrition Tip: How to Eat Out and Where (in Dallas)

By March 20, 2014December 9th, 2014Daily Posts/Tips

Now that you know some of the pitfalls in  commercially produced foods, are you afraid to ever eat out again?!

There are a few things to remember when going to a restaurant.  Where you go is important.  Big chain operations are the worst when it comes to high quality food.  Chain restaurants have lower prices because the quality of the food is lower.  With so many locations across the nation, these companies have great buying power…they buy in enormous quantities which creates enormous savings.  The savings are passed on to the customer, but the food is usually of cheaper quality and processed in a highly industrialized setting.

(This is the same with vitamins and health supplements bought in a big chain operation like Walmart, Costco, Sam’s, etc.)

Dining in one of a kind locations where the owner is on site most of the time insures a better product.  A small restaurant tends to be more careful regarding the source of its ingredients relying on quality rather than low prices to bring customers back again and again.  It is more and more common to see where the food comes from on menus in establishments like this.  They are proud to buy locally and they know a certain level of patron wants and expects this.

Any restaurant worth your business will season your food as you request.  Cheap cuts of meat require a lot of seasoning because they have no flavor so flavorless meats get drenched with seasonings, most of which are loaded with neurotoxic MSG which also contains gluten.  Just say ‘no seasonings’.  You don’t want to eat a steak and come home with a headache.  Sauces on the side always.  Good food doesn’t need sauces that actually cover up the taste of the food and, again, these can be laced with gluten.  If your order doesn’t come they way you requested, send it back.  Your waiter is probably never going to be your best friend, so don’t spare his/her feelings and end up being physically miserable all night.

Rare meat is more easily digested, but in a bad restaurant or when dealing with a cheap product it can be a gateway for pathogens or parasites in the meat to end up in you.  Local, grass-fed protein may safely be ordered seared or rare to medium.

In Dallas – a big steak town – there are many great restaurants.  Here are just a few to try and why.

Bob’s Steak and Chop House on Lemmon Avenue – the best rack of lamb in the business.  Bone-in steaks are great as is Emma, the bar manager!

Al Biernat’s on Oak Lawn – great steaks, though not grass-fed.  Wild salmon in season.  Colorado elk raised especially for Al’s.

Parigi on Oak Lawn – local produce and protein, served in a delightful setting.  They don’t totally get the gluten-free thing however!

Local in Deep Ellum – local produce and protein, in a funky atmosphere.

Nonna on Loma Alto – fresh food, gluten-free.  Operated by the wonderful folks at Food Company Catering.

BeefTenderloinetal Kozy Kitchen on McKinney Avenue – gluten-free, grass-fed, wild.  A Legacy staple and they do take-out.

Bijoux in Inwood Village – excellent food prepared with a talented hand.  A bit more upscale though you can dress quite casually.


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