Hors D’oeuvres and Pure Luxury at Dakota’s Steakhouse Reboot

by Joey Stewart photos by Joey Stewart

The iconic Dallas downtown steakhouse, Dakota’s, has re-opened under new ownership and chef at the helm who brings some exciting new dishes to the menu. After closing during the pandemic after a 37-year run, restaurateur Meredith McEnemy took sole ownership and brought on local chef Ji Kang to run the kitchen.

“We really wanted to keep the timeless feel of Dakota’s that people know and love but expand and add new and fresh items to appeal to many different tastes,” said Chef Ji Kang.  

One of our favorite new additions is a selection of hors d’oeuvres. Diners can order as little as one or as many as they wish. Priced from $2.00-$4.50 per piece, they come out from the kitchen quickly, so if you arrive hangry they will tide you over till the apps and mains arrive. This screams champagne.

Smoked Salmon Tartlet with whipped creme fraiche and caperberries

Potato “Tater Tot” with white cheddar and truffle aioli

Oysters Rockefeller with creamed spinach and hollandaise

Deviled Egg with pickled pearl onion and dill

What steakhouse would be complete without a great crab cake? Dakota’s doesn’t skimp on the crab while offering a unique addition of green goddess dressing.

Jumbo Lump Crab Cake with grapefruit, frisee salad and green goddess dressing

Chef Kang has enhanced Dakota’s steak and seafood menu by introducing new entrées and adding twice as many side dishes than typically offered at steakhouses. Customers can expect the same classic culinary approach as their steaks are the best quality from renowned beef purveyors, Allen Brothers.

We had the pleasure of trying two new dishes, a house-made squid ink rigatoni with a king crab leg and half a lobster on top, and a Beef Wellington carved tableside. To our knowledge, this is the only Beef Wellington carved tableside in DFW.

Dakota’s Beef Wellington is an 8-ounce filet mignon with puff pastry, mushroom duxelles, prosciutto and bordelaise

Photo courtesy of Dakota’s / Beckley Photography

House-made squid ink lobster and king crab rigatoni with ‘nduja, PEI mussels, cherry tomato, English peas, basil and toasted bread crumb.

When visiting the restaurant, patrons descend 18 feet underground in a canopied glass elevator accessed from street level. The steakhouse offers an expansive 1,800 square foot subterranean courtyard allowing patrons to dine al fresco and enjoy a New Orleans-inspired exterior space. The oasis is complete with a 20-foot, 5-tiered granite water wall, multi-tiered landscaping, lava rock fire pit, and black granite bar.

Dakota’s Steakhouse is located at 600 North Akard St., Dallas, Texas 75201. Reservations are now available on OpenTable. They are open Monday through Saturday with lunch from 11 a.m. to 2:30 p.m., and dinner from 5 p.m. to 10 p.m. Happy Hour is available from 4 p.m. to 6 p.m. every weekday.

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Filed under Crave, Joey Stewart

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