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WFAA’s Mike Castellucci stops by Dakota’s steakhouse on his tour of the Dallas tunnels.

Best in DFW: Steakhouses, the magnificent 7

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… View Article

Premier & Private Dining

Dakota’s was established in 1984 and has been a downtown Dallas dining icon for over 30 years. Led by General Manager, Chris Rowberry, Dakota’s is the… View Article

Dakota Recipie


Pan Roasted Foie Gras

Pan Roasted Foie Gras

3 oz slice of high quality Foie gras

2 tablespoons of dried tart cherries

¼ cup of halved toasted pecans

2 tablespoons of chicken stock

1 slice of brioche bread (or any egg based bread)

1 egg

½ cup of milk

TT Sea salt and white pepper

2 tablespoons of extra virgin olive oil

1 tablespoon of high quality balsamic vinegar

On the stovetop place a medium size sauté pan on high heat. Score the Foie Gras by slicing diagonally. Be sure not to completely slice through the liver. After that, lightly season the liver and place into the hot pan with a tablespoon of olive oil. Continue to cook the liver until golden brown on one side then turn it over and cook the other side, and reserve. Next dip the bread in the egg wash and place into another sauté pan with olive oil. Cook till golden brown then place onto the plate. Warm the cherries in a pan and add chicken stock.  Top the bread with the liver and garnish with warm tart cherries, and pecans. Finish the dish with a drizzle of balsamic vinegar.

Pan Roasted Sea Scallops

Pan Roasted Sea Scallops

Lemon butter sauce

The juice of one lemon

2 oz of white wine

1 pinch of fresh thyme

1 tsp of shallots

2 black peppercorns

1 bay leaf

2 tablespoons of whole butter


5 large fresh sea scallops

1 teaspoon of sea salt and white pepper

1 tablespoon of olive oil

Sweet Potatoes

1 sweet potatoes peeled

Slice sweet potatoes very thin with a mandolin or with a knife. Deep fry in 350-degree  oil until golden brown. Then season with salt and pepper when hot. Hold warm until later.

In a hot sauté pan sear scallops till golden brown on one side. Then flip over and continue to cook until medium doneness.

Remove scallops and keep warm while preparing sauce. Then add shallots, peppercorns and bay leaf to the pan. Next deglaze the pan with the white wine. Add fresh thyme and lemon juice. Finish the sauce by adding whole butter on very low heat then strain the sauce onto the middle of the plate.

Finish the dish by arraigning the plate with the scallops around the sauce and top with the shoestring potatoes.

Texas Style Pumpkin Soup

Texas Style Pumpkin Soup

1 large pumkin seeded, skinned and diced

2 onions diced

4 garlic cloves mashed

½ cup brown sugar

1 tsp of nutmeg

1 bunch of fresh cilantro

2 teaspoons of ground coriander

8 cups of chicken stock

2 tsp of chile powder

2 tsp of cumin

2 cups of sour cream

5 quarts of heavy cream

In a large pot, sauté onions, pumpkin and deglaze with chicken stock. Add spices and sugar. Reduce by half then add heavy cream and continue to reduce by one half. Finish with sour cream and salt. Then puree and garnish with chives.

Herb Roasted Prime Rib of Beef

Herb Roasted Prime Rib of Beef

2 tablespoons of minced garlic

2 tablespoons of coarse sea salt

1 large  shallots minced

2 tablespoons of cracked pepper

¼  cup fresh thyme

¼ cup fresh rosemary

2 tbl fresh parsely

2 teaspoon of red chili flake

1/2 cup of olive oil

4 lbs center cut of Prime rib of Beef

1 quart of beef au jus

In a food processor combine first seven ingredients. Then mix in olive oil

Preheat the oven to 450 degrees. Take the first nine ingredients and mix in a bowl. Next cover the fat cap on the top of the rib with the ingredients. Place rib into a large roasting pan and place into preheated oven for 15 minutes, then reduce heat to 325 degrees. Roast beef until a meat thermometer inserted into the center registers 125 degrees about 2 hours and 45 minutes. Carve roast and serve with hot au jus.

Dakota’s Chocolate Mousse

Dakota’s Chocolate Mousse

15oz. semi sweet chocolate

9 oz. unsalted butter

7 egg yolks

11 egg whites

2- ½ oz. granulated sugar

8 oz. heavy cream

Melt the chocolate and butter in a double boiler over low heat. Stir until no lumps remain.

Allow the mixture to cool slightly, the whisk in the egg yolks one at a time.

Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Fold the whipped egg whites into the chocolate mixture.

Whip the cream to soft peaks. Allow the mousse to cool, then fold in the whipped cream. Make sure no streaks of egg white or cram remain.