The Palestine Herald, Palestine, Texas

Local Scene

June 8, 2013

Raise your glass: Red Fire Grille offers locals, tourists fine dining experience


PALESTINE — Wine List & Special Events

The Red Fire Grille’s wine list is growing and evolving as well as the menu.

“We have one of the most extensive wine lists between Houston and Dallas that is continuing to grow. We are committed to sourcing the region’s finest ingredients, preparing an evolving menu and offering the perfect wine complement.”

In fact, Red Fire Grille hosts a monthly “Women Who Wine” event on the last Friday of the month and hosts weekly Prime Rib Sundays (with reservations) along with the regular menu on Sundays.

During the “Women Who Wine” event, six to 10 wines are paired with food.

“The ladies fill out a survey letting us know which ones they really like. Fan favorite wines stay on our wine list,” Dawn said. “It helps you figure out where in the world you are on your palate.”

Men can come to the “Women Who Wine” event too, the couple joked.

“Don’t be scared, feel free to join in,” Dawn said.

Red Fire Grille also is planning a Dog Days of Summer Beer Dinner featuring Dogfish Head craft brewed ales on Thursday, July 18, partnering with Ben E. Keith Distributing. The event will feature four courses and four different beers.

“We hope to do things like this as much as we can at least quarterly. We have a great microbrewing community here too, the Palestine United Brewers,” Christian said.

The restaurant has done some brunches as well as special events for Mother’s Day, Easter and Valentine’s Day.

“We sold out five weeks in advance for Valentine’s Day,” Christian said.

Service & Reservations

Red Fire Grille has one chef, so reservations are recommended.

“When you are making a reservation, you are reserving your time with the chef,” Dawn said. “We like to do no more than 10 to 12 people an hour. With four courses that is 48 plates for one chef, who does everything from scratch.”

Occasionally, the restaurant staff has had to turn people away who haven’t had reservations when space wasn’t available.

“Our business model does not allow us to do volume. Our guests generally are here for a minimum of two hours and we want to allow our patrons to dine,” Dawn said. “We would rather turn you away than give you bad service.”

Servers are trained every day.

“We want to provide the best service. We train non-stop,” Christian said. “We want you to have the best service not just here in Palestine, but the best service possible in Boston, Atlanta, New York. We are adamant. Our expectation for excellence and wanting the customer to be happy is very high. We created this place where we would want to dine if we were customers,” Christian said. “We want to offer great food, great wine, great service and a great atmosphere. If there’s a problem, we will fix it.”

Christian gave kudos to his wife for making cocktails.

“She makes the best martinis and cosmopolitans,” Christian said. “We make them the way you want them, real classic cocktails.”

Dawn said the staff provides good service by reading the table and being observant.

“We try to meet and exceed their expectations,” Dawn said. “We are in the hospitality industry. We are here to give good service and food. We are here to serve them.”

With the fine dining atmosphere, patrons are encouraged to wear “Sunday dress.”

“We would suggest appropriate dress. If you come in wearing blue jeans, t-shirt and flip flips you may be embarrassed to be seated by people wearing suits and ties,” Dawn said.

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