16 August 20 - 26, 2026 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents ▼ STEAKHOUSES HIGH STEAKS A NEW RESTAURANT ADDS TO DALLAS’ EVER-GROWING STEAKHOUSE ARMS RACE. BY AAREN PRODY D ocent Steak was one of the most highly anticipated restaurant open- ings in Dallas in the spring of 2024. However, shortly after the news of the Japa- nese steakhouse spread online, its socials and website went silent for nearly two years. We weren’t sure if the project was aban- doned or delayed, and then this week we got the news: Docent Steak is officially opening this fall at 2801 N. Harwood St. in Uptown, and joining the rest of Harwood Hospitali- ty’s roster. This new contemporary Japanese steak- house is rooted in three things: Texas hospi- tality, exceptional HWD and Kobe beef. The beefs HWD is Harwood Hospitality’s own beef program centered around premium meat and processing that uses the entire animal. The Barbier-Mueller family and the Har- wood culinary team worked alongside a lo- cal rancher for two years to develop their own ultra-high-end breed of Akaushi blood- line cattle. The cattle are raised in Texas, Oklahoma and New Mexico, and served ex- clusively in Harwood restaurants. Building off that, Docent Steak will offer one of the largest certified Kobe beef pro- grams in Texas. The steakhouse is a desig- nated member of the Kobe Beef Marketing & Distribution Promotion Association, which means it is among a select number of restaurants in the U.S. that are authorized to serve Kobe beef. Nick & Sam’s is the only other steak- house in Dallas authorized to serve real Kobe beef. Dee Lincoln Prime Steakhouse in Frisco and the Gaylord Texan Old Hick- ory Steakhouse in Grapevine are the only other two in North Texas. The samuria collection Docent Steak will have a main dining room with a traditional steakhouse feel, including white tablecloths and access to a wraparound patio. There will be a down- stairs lounge for something casual and en- ergetic. The release we received said it will have TVs, a lively soundtrack and a re- laxed setting for drinks or watching the game. Several private dining spaces are also available. When this steakhouse was initially ru- mored to open, it was said that it would part- ner with Harwood’s own Ann & Gabriel Barbier-Mueller Museum to showcase in- teresting Samurai artifacts in the dining ar- eas, or something along those lines. We hope that’s still the case. Teaser photos from Docent Steak’s first Instagram post in years show up close details of Samurai warrior clothing, which tells us that’s still happening. As does a note straight from the museum’s website that reads, “Tem- porary limited hours. Our team is working on an off-site exhibition installation.” We can’t blame them for playing the Kobe beef card first, but we’re ready to see some swords. Docent Steak’s official opening date, menu highlights and first looks at the restaurant’s interior will be announced prior to its grand opening this fall. Follow along and get it while it’s hot by visiting docent- steak.com or following the steakhouse on Facebook and Instagram. ▼ OPENINGS & CLOSINGS TEX-MEX FOR ALL SUSHI IS OUT AND FAJITAS ARE IN POPULAR PRESTON HOLLOW SPACE. BY LISA PETTY B ack in May, Vandelay Companies an- nounced that Anchor Sushi Bar in Preston Royal would soon set sail into the great unknown. The restaurant, younger sibling to the original on Knox Street, would close just shy of three years after taking over the longtime Cantina Laredo space at 6025 Royal Lane. In its place, the Dallas-based hos- pitality group behind Drake’s, Hudson House, and DL Mack’s, would swap in a sec- ond location of its upscale Mexico City-in- spired concept, El Molino. According to Vandelay CEO Hunter Pond, this game of musical chairs was all part of a grand plan. “We intentionally opened Anchor Sushi Bar in two very different footprints to deter- mine the best long-term model for the brand,” he said. “Anchor is at its best in a more intimate setting, like our Knox loca- tion, and that’s the format we’ll continue to expand. A larger footprint is much better suited for a high-energy Tex-Mex concept like El Molino, making Preston Royal the ideal home for its next chapter.” The aforementioned large, 6,000 square- foot space will highlight El Molino’s re- cently-expanded menu. While initial offerings stuck mostly to fajita and enchi- lada variations, the menu now also touts starters, steaks and seafood. Examples in- clude Elote Corn Chowder, Salmon Prima- vera Salad and Branzino Diamanté, in addition to standards like grilled chicken fa- jitas and smoked brisket enchiladas. El Molino Preston Royal officially opened on Monday, Aug. 10. How will Preston Hollow, by far the least flashy of all Park Cities peers, and still lamenting the loss of low-key Cantina, feel about $50 “Las Vegas” rib-eyes served in red leather banquettes aiming to emulate “Mexico City through the lens of timeless French elegance?” One can only guess. El Molino, 6025 Royal Lane, Suite 250. Open Sunday through Wednesday from 11 a.m. to 9 p.m. and Thursday through Satur- day from 11 a.m. to 10 p.m. beginning Au- gust 10. Samantha Marie Photography El Molino has added some new apps and dishes to it’s menu for this second location. Harwood Hospitality Docent second floor dining room. Dish from p15
