The Grape - A Burger to Remember

Cyberspace: http://www.thegraperestaurant.com

Where to Find It: 2808 Greenville Ave, Dallas, TX 75206

Food Group: Neighborhood Wine Bistro

How Much to Fork Over: $$$

The Grade: A

Faves: Outdoor Seating, the Burger, Famous Mushroom Soup, Wine List

Peeves: the Burger is only available Sundays and Mondays

The Jibba Jab:
Ageless Lovey-Dovey. The Grape definitely has an adorable and romantic scene; from the twinkling lights that frame the small and cozy outdoor patio to the segmented rooms on the inside that create an intimacy that is unique to Dallas. Also, their service is so impeccable that it makes you wonder why they don’t send Lindsey Lohan here as a Finishing School. She could learn a thing or two from these guys. Now, their food is just as serious and sincere as their service because Chef and Owner Brian Luscher does not mess around, and when combined with that dreamy ambience and finely tuned service this place could make any date leave weak at the knees.
Starting off with the Roasted Corn, Jalapeño and Crab Hush puppies, these things could make Nene Leakes just shut up and enjoy the darn things in silence! Growing up in Conroe, TX I would consider myself somewhat of a Hush puppy connoisseur because you couldn’t drive 10 feet without finding a All You Can Eat Catfish establishment, which are always accompanied with hush puppies. If you don’t really know what they are, well….you definitely aren’t from Texas or better yet the South. Hush puppies are basically a corn dog with out the dog (or the stick), and shaped into balls about 1”-2” in size. These hush puppies had a little more ‘ummph’ and pep to them with the addition of kernels of corn, spicy jalapeno and sweet crab. They were not too shabby!
Next, I was told that The Grape’s Famous Mushroom Soup was an absolute must, so I wasn’t going to skip out on it…..and…..I think it just might cause Campbell’s Soup to recreate their Cream of Mushroom recipe. They wouldn’t even have to do much digging around because The Grape is more than happy to give it to you. I have it and will post it below just in case you would like to try it out! I think I will.
Now for the main reason we came to The Grape…..the Burger, which is only offered on Sundays and Mondays, and merely available until they run out. It was incredible…. Meatier than Beyonce’s rear end and had more juice running down my arm than tears shed on Extreme Makeover. Definitely come here for the burger if not for anything else. I almost obtained my goal of finding the most incredible burger in Dallas, but I know something out there could be slightly better…..I just know it.

Roasted Corn Jalapeno and Crab Hushpuppies

The Mushroom Soup

The Burger

Trying to show the juice oozing from the burger

The Grape's Famous Mushroom Soup
Makes 16 Servings
 
2.5# button mushrooms, washed and chopped (it's easy to do in a food processor)
1 large onion, small dice
2 cloves garlic, crushed and minced
1 dry bay leaf
1 sprig fresh thyme
1/4 c dry sherry (optional)
1/2# unsalted butter (2 sticks)
1 c all-purpose flour
3 qt beef broth or stock, or the equivalent made with beef bouillon cubes
2 c heavy cream
1/2 tsp ground nutmeg
salt and pepper to taste
 
In a heavy bottomed 6-8qt stock or soup pot, melt the butter over medium low heat. Add onion, garlic, bay leaf and thyme, and cook until translucent. Add the chopped mushrooms and cook until most of the water comes out of them. Add the sherry, if you like, and reduce by ½. Add the flour and stir well to avoid lumps (if you do get some, it’s okay-they can be pureed out later). Slowly whisk in the broth or stock and bring to a simmer over medium high heat. You must continue to stir the soup at this point, or the bottom may scorch. When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes, uncovered, stirring occasionally. Finish by adding the heavy cream and nutmeg, and add salt and pepper to taste. Remove the thyme and bay leaf, and puree the soup either in a blender, or with a hand held blender.

This recipe may easily be cut in half, but it is worth making the whole batch because it freezes so well.