"Eberly describes itself as “chic American dining,” and it is the epitome of a serviceable restaurant—attractive but unremarkable, tasty but not wildly memorable, and fun in a dinner-with-your-parents way. On our most recent visit, we were seated between six men in business suits and a young-ish couple who appeared to be dining with someone’s in-laws. The South Lamar spot isn’t quite as snoozy as that description sounds, even if the low ceilings and brown-and-gold color scheme do skew a bit humdrum. Dishes can be overpriced, but nothing will leave you feeling disappointed. The standouts are the decadent glazed pork chop and garlicky scallops. Eberly is a fairly large place, and reservations are easy to come by, making it a solid choice for a meal that doesn’t demand an A-list destination. Food Rundown photo credit: MATTHEW JACOBS Scallops At $28 for a few of these little guys, this is not a cheap appetizer. But bleed our bank accounts if you must because the scallops are perfectly seared and graced with a flavorful garnish that includes garlic crisps, sweety drop peppers, and green olives. photo credit: MATTHEW JACOBS Spaghettini There are three pasta dishes available, and this one with lobster and fresno chilis is drenched in a heavy beurre blanc that is overwhelmingly buttery. If you’re tempted to get it, we recommend sharing—a few bites are all you need. photo credit: MATTHEW JACOBS Eggplant Milanese This vegetarian entree claims to have a basil purée, but we didn’t detect much basil flavor. It’s a bit bland overall. photo credit: MATTHEW JACOBS Pork Chop This juicy slab of meat has a mustard seed and bacon glaze, a bed of creamy chestnut purée, and a small heaping of brussels sprouts that together make it Eberly’s MVP entree. photo credit: MATTHEW JACOBS Texas Wagyu Strip If you’re not in the mood for a pork chop, this is a nice alternative. It’s tender and well-cooked with a bordelaise sauce that’s light but robust. photo credit: MATTHEW JACOBS Sticky Toffee Pudding Portions look small, but one goes a long way. The base is a rich cake with fig, date, and toffee, and on top sits a refreshing ball of vanilla bean ice cream. It comes with a tiny pitcher of salted caramel that you’ll wish you could carry around everywhere you go." - Matthew Jacobs
