When asked about the WITS dining experience, WITS founder Richard Ellman characterizes the concept as “dynamic and high energy” and further explains, “much of the décor is fun and interactive with art and installations that speak to the gold-mining traditions of Witwatersrand in South Africa interwoven with a twist on lux cultural influences in Dallas.”
The kitchen is headed up by highly pedigreed Executive Chef Aaron Redlitz. Redlitz has spent much of his career with California-based Innovative Dining Group (owner of Boa Steakhouse and Katana) and has also worked alongside such notable chefs as Roland Passot La Folie in San Francisco as well as Eric Ripert and Charlie Trotter. In speaking to the concept, Redlitz states, “Beyond my dedication to my craft, I am a passionate farmer and sourcing only the highest quality and freshest ingredients is an integral component of my approach to cooking – I am truly excited for our guests to experience this commitment in everything we serve at the restaurant.”
It is obviously very challenging to succeed as a new steakhouse in the highly competitive Dallas marketplace,” noted Ellman, “and at WITS we are striving to do so by focusing on differentiating ourselves not just by delivering amazing and high quality food and beverages, but also by not being the typical steakhouse – that is, our menu is innovative and creative featuring items such as lobster dumplings, biltong, o-toro nigiri with goldfish and caviar, and braai free range chicken while exceeding expectations with our steaks and seafood.”
The cocktail program is characterized by exotic flavor profiles, top-tier and unique alcohols, fresh juices and ingredients. For example, the signature cocktail, the Gold Digger ($50), is a champagne cocktail that combines pear, hibiscus, and caviar with Belle Epoque.
WITS has two separate private and semi-private dining spaces as well as an outdoor dining patio equipped with a large screen TV. These can be booked by contacting email@example.com.