15 August 14 - 20, 2025 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents A Big Beef Here are the 10 best steak restaurants in Dallas, where service is exceptional and the wine flows. BY CHRIS WOLFGANG W e always come back to the beef. For decades, Dallas’ rarified air of high-end restaurants was occu- pied by traditional old-school steakhouses. The trend almost became formulaic: build out an opulent interior with dark, masculine vibes, offer à la carte sides, a wine list stocked with bold reds, and, most important, a menu featuring massive cuts of beef. Then wait for the masses to arrive. Fortunately, Dallas has a lot more culi- nary breadth these days, and several chefs are happy to showcase high-end techniques and flavors that don’t necessarily focus on cuts from the cow. Some of our favorite res- taurants in the city are built around cuisines and influences across the globe that don’t come anywhere near Texas tradition. That’s not to say that the steakhouse is dead — far from it. Dallas still reveres the steakhouse, and when it comes to celebrat- ing a milestone birthday or anniversary, or wooing the out-of-town client, the appeal of a fancy steak dinner still holds strong for many guests. Perhaps it’s because when it comes to Dallas, nothing matches the “ev- erything’s bigger here” bravado than a plate- dwarfing tomahawk rib-eye. A steak is nearly as much of Texas’ cultural identity as cowboy hats and the natives’ propensity to say “ya’ll.” There’s also no escaping the blatant mas- culinity that comes gratis with ordering and consuming a large cut of seared beef. When considering our list of steakhouses, we found it impossible to forget former D Mag- azine dining critic Eve Hill-Agnus’ run-ins with misogyny while visiting multiple steak- houses across Dallas in 2018. Hill’s experi- ences ranged from subtle micro-aggressions to outright sexist behavior. Much has changed in our society in the last seven years. While we’ve not seen those levels of ugliness in our steakhouse visits while working on this story, we’re also keenly aware that a white male food critic isn’t a re- liable source of information. Last year, an essay in The New York Times asked if omakase restaurants would over- take steakhouses as the next high-end res- taurant trend, which prompted some thoughts of our own on the topic. A year later, we’ve seen plenty of omakase growth in Dallas, but steakhouses still hold their own. Steakhouses are leaning more into the broader trend of responsible beef sourcing (a topic we dove deep into when visiting the 44 Farms ranch last year). And many seem to recognize that the misogynistic or classist ways of male powerbrokers don’t play well with today’s generations of diners, with ser- vice becoming much more gender-neutral. However, the beef tradition is strong and an integral part of America’s dining framework. Dallas is a dining city that loves its trends, but we’ll always find a reason to return to an excellent steak. Our list of the essential steakhouses of Dallas, in alphabetical order: Al Biernet’s 4217 Oak Lawn Ave., Uptown Al Biernat’s is an old-school Dallas institu- tion and steakhouse destination. Since the Oak Lawn location opened in 1998 (there’s a second location in North Dallas), Al Bier- nat’s has developed a reputation for high- end steaks and chops from Allen Brothers Ranch and a stellar wine selection, but Al Beirnet himself was perhaps most dedicated to providing five-star service to go along with five-star fare. While Al Biernet passed away in 2024 after battling a rare form of Lou Gehrig’s Disease, his eponymous res- taurant still upholds his standards of service. We dropped by recently and posted up in Al Biernet’s bar for a quick cocktail and some splendid crab cakes, and the service and food still shine. Brass Ram 2130 Commerce St., Downtown There’s little exterior signage to indicate you’ve found Brass Ram in downtown’s East Quarter, but inside, the most recent steak- house concept from Nick Badovinus is a feast for the eyes. “Opulent” doesn’t do the space justice, and you would be forgiven for double- checking your credit score before heading to your table. And while many steakhouses may offer prime rib only as a special, Brass Ram keys in on the cut every night. Servings come in four different sizes, and Brass Ram dry cures its prime rib with salt and pepper for 24 hours before slow roasting to a spectacular finish, then pairs each serving with a classic Yorkshire pudding and horseradish cream. Brass Ram is proof that steakhouses can still be classy without feeling stuffy, while still de- livering an experience that justifies the price of admission. Chamberlain’s Steak & Fish 5330 Belt Line Road, Addison Chef Richard Chamberlain’s namesake steak- house has earned many accolades since it opened in North Dallas in 1993. As the name suggests, steak and seafood get equal billing across the menu. Steaks are a mix of 40-day aged prime cuts or locally sourced wagyu, while seafood options stretch from the usual salmon and lobster to an almond-crusted rainbow trout or a pecan-crusted flounder. Among the usual steakhouse sides, Chamber- lain’s epic creamed corn or cheesy Parmesan and truffle grits are the stuff of local legend. Diners have kept Chamberlains going for over 30 years, with some waitstaff members at the restaurant sporting impressive tenures. Dakota’s 600 N. Akard St., Downtown After a 16-month hiatus that ended in 2021, Dakota’s returned with an updated glow-up to its subterranean downtown glory. Dinner at Dakota’s should naturally start with a bowl of its clam chowder, which has been on the menu since 1984. Steaks from Allen Brothers are featured on the menu, but owner Meredith McEneny and chef Ji Kang added more seafood and pasta options as part of the revamp. The classics that long- time patrons know and love, like Dakota’s beef Wellington (layered with mushroom duxelles and prosciutto, then wrapped in a crispy puff pastry), are still smartly exe- cuted. Dakota’s impressive wine list spans affordable and extravagant, and a revamped cocktail program is well-received. Kenny’s Wood Fired Grill 5000 Belt Line Road, Addison Restaurateur Kenny Bowers doesn’t believe in the word “no”. At Kenny’s Wood Fired Grill in Addison, no matter the request, the staff is prepared to make it happen, all part of their goal that takes the best parts of a fine-dining steakhouse and inserts them into a more comfortable atmosphere. Want the Roquefort and bacon sauce from the filet on your strip steak? Done. Want the rib-eye sliced and plated for two to share? Not a problem. Kenny’s steaks hover around $50 and are all kinds of delicious, and a three- day cured pork chop shouldn’t be slept on either. Our favorite experience at Kenny’s? If you order one of their signature martinis (they keep Grey Goose chilled and on tap), and sip somewhat slowly, halfway through your drink a wait staffer will appear with a replacement chilled glass. Nuri 2401 Cedar Springs Road, Uptown The big story at Nuri’s uptown launch was the price tag, rumored to be $20 | CITY OF ATE | t Dish Top left, clockwise: courtesy of Gustav Schmiege; Hank Vaughn; Hank Vaughn; Kathy Tran From left, clockwise: Al Biernat, Stillwell’s HWD Akaushi beef 16-ounce Delmonico rib-eye, Stillwell’s 12-ounce filet mignon, Town Hearth. >> p16
