#FoodieFriday: Henry’s Majestic, Upscale Dishes with Casual Comfort

by K. L. Romo on May 18, 2018 in Food, Living Texas, Dallas/Fort Worth,

Henry’s Majestic is located at a crossroads—at the triangular intersection of McKinney and Monticello in Dallas—just like the restaurant’s ambiance is at the crossroads of trendy and rustic.

Although the Henry’s Majestic name conjures magic and royalty, you will instead find a casual setting filled with bygone-era artifacts. I could almost hear the wind-up screech of the old-fashioned pull-knobs which at one time adorned the vintage cigarette vending machine—a bar must-have back in the day.

Entering Henry’s, I found myself in the first of their two full bars, the place where mixology magic happens every day under a neon ‘Prescriptions’ sign. Bar Manager Angela Montesclaros and bartender Tim Newtown were hard at work creating unusual mixes and expertly pairing them with dishes on their menu. Observing them was like watching artists create. The love that went into crushing fresh basil for their Watermelon Swizzle or mixing fruits and oils into unique concoctions was obvious. The drink creations at Henry’s are visual masterpieces as well as taste explosions. And if one bar isn’t enough, Henry’s has two, so don’t worry about not getting your drink on.

The love that went into crushing fresh basil for the Watermelon Swizzle or mixing fruits and oils into unique cocktail concoctions was obvious at Henry’s Majestic. Courtesy photo

Henry’s bar menu also features liquor from around the world. The ‘Exploration of Agave’ flight is a new addition to the spring/summer menu and offers guests the chance to explore spirits of Mexico such as tequila and mezcal as well as the lesser known sotol, bacanora and raicilla.

The restaurant was large and airy, wrapped on one side by one of the largest outdoor patios you’ll ever see, complete with fireplaces and cozy nooks. As for the dining menu, it is eclectic and includes a list of appetizers to be shared around the table, as well as a full selection of entrées. Chef Matt Smith creates dishes influenced by global cuisine, and the well-rounded menu offers something for everyone. The crispy Bluepoint Oysters were served in the shell, with a dollop of Sriracha aioli (which was to die for) and shaved Napa cabbage dressed with a sweet tomato vinaigrette. Next up, the seared Diver Scallops served atop a sunchoke puree, flanked with crispy artichoke and pickled corn. According to Chef Matt, the Diver Scallops “transcend all seasons,” and I think I agree. I also learned that sunchoke is now trending as a substitute for potato and other root purees.

The crispy Bluepoint Oysters were served in the shell, with a dollop of Sriracha aioli, which was to die for. Courtesy photo

The Short Rib Mac and Cheese was delectably rich and comforting. Yummy tomatillo salsa verde and chorizo oil embellished the Carnitas Dumplings, paired with Mixologist Tim’s creation ‘There’s Always Money in the Banana Stand’—an enticing beachy drink made of rum, banana and citrus, and sporting an umbrella. “Tiki as ****,” touts the menu. The Spicy Shrimp & Grits and Korean Barbecued Chicken rounded out our first-course dishes.

After gorging on these family-style appetizers, you hopefully still have room for the main courses. Entrée portions are so huge you might have to box up half to take home. The Wild Mushroom Pasta included fresh black pepper pappardelle and pecan parsley pesto. The Black Pepper Seared Sea Bass was nestled on a layer of smoked corn puree and Champagne greens dressed with rosemary tomato jam. For heartier appetites, the Long Bone Duroc Pork Chop was a thing of beauty, crusted in bleu cheese and accompanied by grilled Fuji apples, arugula, currants and Champagne vinaigrette.

The Black Pepper Seared Sea Bass was nestled on a layer of smoked corn puree and Champagne greens dressed with rosemary tomato jam. Courtesy photo

Of course, the meal would not be complete without dessert. Although not sure how to make enough room, I’m glad we figured it out. The homemade churros and ice cream were delectable, the warm, moist, cinnamon-sugary confections melted on our tongues. Chef elevated the iconic carnival fare into a party for the palate and should be dubbed an honorary Mexican pan dulce baker. I also want to give a shout-out to our server, Fran, who gave us his full attention, making sure our dining experience was perfect. For those of you who like a little music with your cocktail magic, Henry’s Majestic has a line-up of bands and DJ’s for Thursday through Saturday nights.

So if you’re looking for upscale cuisine, a wide selection of jazzy cocktails, cool tunes, and a central location, this trendy bar and restaurant with rustic pizazz is the place for you.


K.L. Romo writes about life on the fringe: teetering dangerously on the edge is more interesting than standing safely in the middle. KLRomo.com or @klromo.

Cover photo: Seared Diver Scallops served atop a sunchoke puree. Courtesy Henry’s Majestic