Best in DFW: Steakhouses, the magnificent 7

March 10, 2015 3:35 pm Published by Leave your thoughts

Dallas’ top steakhouses turn out spectacular rib-eyes, mighty New York strips, fabulous filets

By Leslie Brenner

This is the first time downtown’s shimmeringly pretty steak palace has been included in The Best in DFW: Steakhouses, having earned a spot thanks to its attentive service and unfailing attention to how its fine cuts are seasoned and seared. Only one cut on the menu is dry-aged: the 16-ounce cowboy (bone-in) rib-eye, and it is outstanding — wonderfully juicy, with a concentrated flavor that’s unmistakably dry-aged. One night I lucked into another dry-aged cut, a tall and mighty bone-in New York strip offered as a special. The kitchen treated it with the respect it was due, a happy thing for all concerned. A bone-in filet with velvety texture and good flavor impressed, too. The starters can get a little fussy, but the Caesar doesn’t disappoint — or go for hot, crisp, fritto misto with artichoke hearts, asparagus, shrimp and calamari. Skip the baked potato here (too big, too dense, too loaded) and try the fire-roasted corn with bits of pancetta and roasted red pepper. It’s much easier to find an appealing and suitably generous red wine here for under $60 than it is at most other steakhouses in its class, and desserts are simple and satisfying.

600 N. Akard St., Dallas. 214-740-4001. www.dakotasrestaurant.com.

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