A Beefy Excursion To The YO Steakhouse

burger
by Steven Doyle

A  recent trip to the YO Steakhouse in the West End in Dallas netted some fantastic beefy finds on their latest menu that includes plenty of local veggies. They are now using beef from the coveted 44 Farms in Cameron, Texas. This is the same beef that Tesar is using at Knife as well as other restaurants in Dallas. The beef at 44 is super high end with amazing marbling for an incredible finish.

Chef-owner Tony Street comes from a proud heritage of restaurant owners who absolutely know what their customers are looking for, and it shows not on;y on the menu itself, but in the execution of each dish.

Some of the new dishes include the local hydroponic fried tomatoes with jumbo lump crab and a sriracha remoulade is totally unique, is Louie’s Venison Roll-Ups which are bacon wrapped venison, jalapeño, and smoked mozzarella, grilled and brushed with molasses Dijon. There are plenty of these to an order, and enough to share.   DSC03995

 

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It is nearly chili season, and you won’t want to miss out on the YO recipe that hearkens back 50 years. This is a very meaty bowl with a slight piquant bite. We also loved the burger, which is now a contender for the best chef driven version we have found in Dallas.

You come to a steak house for the beef, and they certainly have their fair share, but game served is just as satisfying. We enjoyed the buffalo filet, which can be ordered solo, or as part of the Wild Game Mixed Grill. The mixed grill changes occasionally, but on our visit we enjoy elk, buffalo and quail. All tender, deliciously seasoned, and it performed this ridiculous vanishing trick once the plate hit the table.

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For those wanting a bit on the different side, the Chicken Fried Lobster is something to behold. One of our dining companions was from Boston and felt a twinge of sacrilege as the plate appeared before him, but it only took a bite to convince him that all things can me chicken fried in Texas. There are other seafood options, including a pan roasted sea bass and a shrimp risotto.

Vegetarians have an option without going off-menu with the Portobello Schuitzel, which is a an fried Portobello in herbed breadcrumbs with lemon, garlic, capers,and parsley – served with fingering potatoes, bruised red cabbage and asparagus.

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But you know doubt came for the beef, and the king of the menu is definitely the 44 Farms 38 ounce Tomahawk Ribeye. This bad boy can serve two, and is carved table side for your convenience. It is one of the best steaks you will find in the Dallas area, and cooked perfectly as ordered. This steak received a standing ovation.

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You will want to order a few sides, including the smoked baked potato, or the Tabasco Goat Cheese Creamy Grits. The on-the-cob elotes street corn is a perfect solution for your veggie option.

It had been some time since we visited YO Steakhouse, and it was high time we went back. A return follow up visit is on the books.

 

1 Comment

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One response to “A Beefy Excursion To The YO Steakhouse

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