Dessert review: Steve Fields Steak & Lobster Lounge

by Jayme Campbell of Confection Confessions

You get the perfect bite of carrot cake no matter where you place your fork.

Photo by Jayme Campbell

Steve Fields' carrot cake

To everyone who scoffs at the idea of driving North of 635 for anything, you don’t know what you’re missing. Just because a restaurant isn’t filled with douche bags, popped collars, and hipsters, doesn’t mean there are not some amazing places hidden within the walls of suburbia.

Steve Fields Steak & Lobster Lounge has been a birthday tradition in my household for many years. Regardless if it is just myself and husband or a big group of people; every year around my birthday I indulge in a delicious feast at Steve Fields. I fast for days in advance so that I can pack away so much food that you might think I plan to hibernate for the winter.

And what fest would be complete without dessert? Steve Fields has many amazing desserts and to be honest, you can’t go wrong with any of them. However, my favorite has got to be the newest addition to the menu; the carrot cake. If you’ve been to Trulucks, you may have already sampled this super creation.

This isn’t just any carrot cake, people. With four thick layers of cake that doesn’t skimp on the good stuff that a carrot cake should have (carrots, pineapple and pecans) and four generous layers of cream cheese frosting, you get the perfect bite no matter where you place your fork. Then, if that isn’t enough, the cake and plate is covered in thick butterscotch Tuaca syrup and topped with delicious candied pecans.

I know what you’re saying to yourself; “Jayme just likes it because of the Tuaca.” Okay, okay, so anything with the subtle hint of liquor is definitely up my alley, I admit. Call me a lush if you must. However, I would happily eat the cake without it. I’d rather not though if I had a choice. Actually, I’d rather bathe in the Tuaca butterscotch, brush my teeth with it even or somehow convince myself that this is indeed one of the four food groups.

Steve Fields is unpretentious delicious food, without the added Dallas snobbery and $30,000 Millionaires.