ST. PETE’S DANCING MARLIN Bar & Grill SINCE 1994 EAT AT PETE’S A DALLAS LANDMARK! WISE UP, WE’RE OPEN FOR DINE IN, to-go & CurbSIDE! GREAT FOR LUNCH! OPEN FOR DINE IN, TO-GO & DELIVERY! 7 Days a Week • Catering & Delivery Casual Dining • Excellent Service INDIAN BEER & WINE GRILLED KABOBS FINE CURRIES WRAPS VEGETARIAN DISHES 2 LOCATIONS: 6770 Winning Drive #910 • Frisco • TX (469) 980-7005 stpetesdancingmarlin.com Deep Ellum • 2730 Commerce 214-698-1511 4438 McKinney Ave #100 • DAllAs • TX (214) 521-3655 WWW.FRESHINDIANFOOD.COM Come watch all the football action with us! THE LEGEND LIVES ON CHECK OUT OUR NEW KITCHEN DAILY BUFFET STADIUM BUFFET MON-FRI 11AM-2PM MONDAY-FRIDAY 4PM-10PM Sat 11aM-10pM • Sun 12pM-10pM 10250 Shady Trail • 214.358.5511 • babydolls.com THE LEGEND LIVES ON ® City of Ate from p19 One great thing about Dallas is not only can you get fresh cuts of beef curated from within Texas, but you can also indulge in various other steakhouses inspired by other countries. Almost everyone by now has wandered into a Brazilian steakhouse to almost blissfully perish in an avalanche of unlimited morsels of meat. Dallas is also home to Argentine-style steakhouses. Now there is a new kid on the fancy-steakhouse block, Wits Steakhouse, 1628 Oak Lawn Ave #110. Wits Steakhouse is a South African-in- spired restaurant nestled in the Design Dis- trict, a stone’s throw away from Markowicz Fine Art studio. This spot fits perfectly in this plush area of Dallas known for its salient aesthetics and hefty price tags. Wits’ décor is sleek and sophisticated. The place is a glittery bomb of gold, from the continuous golden carpets all the way to the shimmering gold light fixtures. It gives off a Casino Royale vibe. From looks alone, it’s the type of place that would impress business associates or possibly an object of affection. After being seated, we quickly placed our drink orders and began to review the menu. The menu has typical steakhouse fare, but my heart was set on something in- fluenced specifically from “The Rainbow Nation.” My table ordered the New Zealand rack of lamb ($42), Peri-Peri Prawns ($37), Brus- sels sprouts ($10) and bone marrow. We scanned the menu for quite a while and when we were ready to place our order, the server said we had the wrong menus. Some of the items that we were salivating for weren’t on the new menu, including the bone marrow. After all of that, I finished my drink and realized I was the only one who received a drink. With anything new, there are almost al- 20 20 ways growing pains. Wits opened its doors to the public less than a month before we made reservations for a Saturday night. Although we had a fairly large party attending dinner, we thought that the restaurant would make necessary arrangements to accommodate. I want to preface this by saying everyone that we spoke with was extremely nice and pro- fessional. Within all the chaos that would en- sue over the evening, our servers always managed to keep smiles on their faces. Wits Steakhouse, inspired by South Africa. Kathy Tran It took around 30 minutes for the rest of the party to receive their drinks. By the time they received their first round, I was the sole individual to receive food. After discussing with others, I was persuaded to go ahead eat before it got cold and was promised I wouldn’t be considered an im- polite ass-hat for starting my meal without the others. The New Zealand chops were cooked brilliantly at medium rare with a glistening pink center. The dish was gently seasoned so as not to overpower the natural savoriness of the lamb. The large bowl of charred Brussels sprouts with a sweet and vinegary glaze is al- most a meal by itself. These aren’t the sprouts that were forced down our gullets as kids. Next were the Peri-Peri Prawns. Peri- peri is a fiery blend of chilis with a dash of sweetness. The firm, buttery prawns were slathered in a chunky sauce with a handful of greens hiding in the background. Each bite was better than the last. But it was difficult to enjoy because some never received their food or food was sent to other tables, which wasn’t realized until af- ter it was already tampered with. At one point a server put down a bowl of Brussels sprouts and told the table they were the grilled asparagus. One of the guests complained that the calamari was already cold and the miso cod was very salty. Plates were shuffling around the room from table to table like a disturbing game of musical chairs. People became visi- bly upset from the lack of food. After a long bout with the servers trying to figure out what was ordered and what was actually re- ceived, we all decided to cut our losses, pay our bills and leave. Once the servers get more training, Wits Steakhouse could be the South African gem we never knew we needed. If you break it down to three components of a diner’s expe- rience — aesthetics, food and service — two out of three isn’t too bad for a beginner. And while this concept is new, the ownership group, ARG Concepts, has plenty of experi- ence including Oak, which was the previous occupant of the space, as well as El Bolero, Pakpao and Hawthorne. With that said, this spot deserves another try in the future. Just hope they have the bone marrow. MARCH 10–16, 2022 DALLAS OBSERVER CLASSIFIED | MUSIC | DISH | CULTURE | UNFAIR PARK | CONTENTS dallasobserver.com MONTH XX–MONTH XX, 2014 DALLAS OBSERVER | CLASSIFIED | MUSIC | DISH | MOVIES | CULTURE | NIGHT+DAY | FEATURE | SCHUTZE | UNFAIR PARK | CONTENTS | dallasobserver.com
