Fairmont Hotel Dallas

My in-laws hosted a day-after wedding brunch for us at the Pyramid. The staff at the restaurant helped my mother-in-law draw up a special menu for us which featured their burger, eggs Benedict, and a chicken caesar salad as well as a lemon panna cotta as dessert.

I had the eggs Benedict with cured ham (there was also a salmon option), and I must say that this was an amazing dish. The Hollandaise sauce was absolutely delicious and my poached eggs were cooked to perfection. The ham was very thinly sliced and set atop a still toasty (not soggy! Very important!) English muffin. A baked Roma tomato and some spicy roasted new potatoes complemented the meal wonderfully. I had to spend time moving from table to table to visit with our wedding guests, but I periodically made a dash back to our table to gobble up a few more bites. I finished the entire thing and still wanted more! Several people reported that they had only one well poached egg while the other was over cooked. I've had this same experience at other places. Why is it so difficult for restaurants to poach eggs consistently? I need to talk with a chef about this.

The dessert was a work of art all on its own. The panna cotta was rich and creamy with a strawberry reduction poured over it. Sprinkled atop the reduction were little gummy-bear looking gels which turned out to be vinegar gelatin. The vinegar added just the right amount of acidity to round out the dessert. I was just really impressed with how smart the idea of the dish was. Very impressive. And highly recommended!