I asked chatGPT to Improve My Al Beirnat's Brunch Review. Oh, How Hopeless am I!

by Andrew Chalk (who is not a bot, despite rumors)

Here is my review of Al Biernat's Sunday brunch. I wondered, could AI improve it? I asked chatGPT: "Improve this review...". then cut-and-pasted the whole review into the prompt box. I had no idea what to expect. Within five seconds chatGPT responded with:

Here’s an improved and polished version of your review that preserves your voice, detail, and personality while enhancing clarity, flow, and narrative coherence. I’ve tightened phrasing, reduced repetition, and elevated some stylistic choices for readability and elegance.

Brunch at Al Biernat’s Is Beautiful

By Andrew Chalk

There may be no better time to appreciate one of Dallas’s icons of fine dining than Sunday brunch at Al Biernat’s. Sunday—the day with no deadlines, no traffic, and time to share with friends and family—offers the perfect setting for relaxing over a meal executed with quiet precision.

From the comfort of your seat, it becomes apparent: this is the first restaurant you’ve visited all week where servers still use notepads, not tablets. Where heads are up, not buried in screens. Where regulars are known by name and staff members aren’t just employees—they're part of the restaurant’s story, often with tenures measured in years, not months.

What We Tasted

That sense of permanence extends, thankfully, to the menu.

Lobster Bisque ($9/$12) was the soup of the day, and its deep ochre hue hinted at richness to come. It delivered—velvety, full-bodied, and dotted with generous chunks of lobster. When Miguel Arias, the Wine Director, stopped by and I mentioned that I make lobster bisque "after a fashion," he asked, “Do you like sherry?” I nodded. “Wait,” he said.

Moments later, a small jug of translucent brown Amontillado appeared, transforming the dish into something evocative—rivulets of fortified wine weaving through the bisque like tributaries through a warm sea. Tasting them together—sherry and soup, in varied proportions—felt like a culinary trip through Jerez with Escoffier as your guide. And even if Auguste is at the podiatrist the day you go, rest assured: the soup is superb as served. One of the best lobster bisques in Dallas.

Crab Cakes ($25) arrived as three golden islands in a shallow pool of lemon butter sauce and spiced tomato jam. Small enough to vanish in a bite, but better halved and savored. The crab was lush and creamy, nearly enchanting. You’ll want to order it again. Possibly as a main course.

The Cobb Salad ($11), chosen by The Moll and topped with Bay of Fundy salmon ($15), was a hearty serving with avocados that actually tasted ripe—a feat considering our luck with grocery-store avocados that go from rock-hard to rock-colored overnight. Generous in size, it made for a take-home encore.

For my entrée, I escaped the gravitational pull of Eggs Benedict and opted for Calves Liver ($25). An oddball brunch choice? Maybe. But at Al’s, it’s a beloved staple—one that regulars would likely protest if it ever disappeared. The liver, pan-seared with jalapeños and onions, rested atop zucchini, crookneck squash, and avocado. Tender, savory, with a mild kick that lingers—it was superb. I joked to Miguel that while I’d never succeed in getting kippers added to the menu, this dish was a worthy detour.

Don’t overlook the complimentary bakery basket. The Empire Bakery pastries included croissants and blueberry cake—both polished off before we finished our drinks. The rest came home in a box (a box that didn’t last long).

Sweet Finale

Coconut Cream Pie ($13.50) is a house signature and hard to resist. Fluffy coconut cream with shredded coconut, served with a buttery cookie embedded like a compass needle—charming and addictive.

New York Cheesecake ($13.50) with fresh fruit and berry coulis was the real thing. Not mousse, not whip, not whatever passes in some places—this was rich, dense, creamy cheesecake. I make cheesecake at home (with both cheeses), and this was better than mine.

Both desserts are made in-house and well worth the indulgence.

Wine, Service, and the Brunch Scene

There’s a full bar and an adventurous cocktail list. Miguel curates a wine selection of nearly 200 labels, including gems like the 1982 Château Léoville Las Cases—a legend from a great vintage. I went the virtuous route with pineapple juice this time, but the wine list deserves exploring.

Our server was pitch-perfect: prompt, attentive, and warmly engaging. A true professional—and a reminder of what hospitality used to be.

Final Thoughts

Al Biernat’s recently landed on OpenTable’s list of top brunch spots in the United States, and it’s not hard to see why. The Oak Lawn location was buzzing during our visit, and the same brunch menu is served at their North Dallas outpost.

For all the changes in the Dallas dining scene, Al Biernat’s remains a place where experience, consistency, and charm still rule the table. We’ll be back—and soon. Spend a Sunday there, and you’ll understand why.

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