Queenies restaurant in Denton, Texas opened in 2013 and has been providing a broad array of classic cuts of meats as well as some wilder selections. Under the stewardship of Tim Love, this modern steakhouse has been producing some amazing food from the grill. In an attempt to keep up with the ever changing palates of his consumers, he has recently employed Chef De Cuisine, Christopher Alford. This energetic young man cut his teeth in the culinary world at such places as Commander’s Palace and more recently Lonesome Dove.
Chef Chris brings a fresh new take to mainstay dishes.
I had the opportunity to taste several of Queenies new offerings, including the Soft Grits, Roasted Hen of the Woods with sunny side up egg. The grits were sumptuous and the added richness of the egg and hen of the woods put this dish over the top. Although that was my favorite of the new dishes, I have to give a nod to the garlic stuffed beef tenderloin with western plaid hash and Syrah Demi-Glace. The meat was fork tender and the richness of the demi glace was a nice foil to the punch of the garlic. I would also be remiss if I didn’t mention the House Boudin Stuffed Quail with bourbon glaze and drunken cherries. Every dish was presented beautifully and the attention to detail was not lost on this reviewer.
Just when we thought this delightful preview had come to an end, Tim and Chris informed us that there was a special treat waiting for us outside. To our surprise, they had set up a campfire and had home made smores waiting to be roasted. If that wasn’t enough, they also had two of their new back dough doughnuts ready for sampling.
Overall, I would give this new menu two thumbs up. Chef Chris seems to have quickly found the sweet spot for modern girll-style cuisine.