UNCO Hospitality Group – the award-winning hospitality company behind beloved brands HG Sply Co. and Leela’s Wine Bar – will open Culpepper Cattle Co. Dallas in the historical Continental Gin Building on Wednesday, May 1. The East-Texas-inspired restaurant that originated in Rockwall, Texas will be open for lunch, dinner and weekend brunch.
Culpepper Cattle Co. Dallas will feature fresh Tex-Mex, prime steaks, and Texas home cooking. The menu was created with consulting chef Danyele McPherson who made sure to keep classic Culpepper menu items but also introduce new yet approachable fare.
UNCO Co-CEO Elias Pope says, “While developing the concept we originally planned for this space, ‘Let’s Ask Keith’, a restaurant devoted to my upbringing in the fields of East Texas; we were lucky enough to purchase an iconic restaurant, Culpepper Cattle Co. that represents the same ideal. It made more sense for us to open a second location in a space with as much heart and soul as the first.”
Pope continues, “The same spirit that makes the original Culpepper Cattle Co. iconic will be recognizable in a new way at Continental Gin Building. The building is on the National Registry of Historic Spaces, so our design and build was scrutinized for the better part of last year to provide a space that pays homage to the spirit of the building itself.”
The original Culpepper Steakhouse was opened in Rockwall in 1982 by Michael “Dobber” Stephenson and quickly became a special place where the community gathered. Local country music artists would often play at the restaurant including sightings from Waylon Jennings and Randy Travis. The original was purchased in 1992 by Bob L. Clements who owned Culpepper for the next 30 years. He had a vision for finer days and brought the best-known chefs from around the country and introduced fine wines, seafood, and live Jazz to the Rockwall scene. After closing in 2023, UNCO came in to begin reviving the restaurant for its third installment – Culpepper Cattle Co.
Pope cut his teeth at the popular Saltgrass Steakhouse where he fell in love with their passion for high quality ingredients at a fair price, a price where the rancher and ranch hand could afford to dine multiple nights a week. With the third iteration of Culpepper Cattle Company, Pope focuses on that same passion for the finest quality at a fair and affordable price not found in many new restaurants opening these days.
The menu offers appetizers such as Calamari Steak Fingers – lightly breaded with sweet and spicy red sauce; Culpepper Queso served with warm house made tortilla chips; Fried Green Tomatoes with charred poblano ranch; and Flautas with choice of beef picadillo or chicken Tinga, served with sour cream sauce.
Guests can indulge in light salads like the Steak Fajita Cobb – grilled skirt steak, house lettuce mix, bacon, avocado, boiled egg, grape tomatoes, red onion, croutons, blue cheese and blue cheese dressing; Texas Chicken Ranch – choice of grilled or crispy chicken, house lettuce mix, avocado, grilled corn, pico, cheddar, crispy jalapenos, tortilla strips and buttermilk ranch; and the Cowboy Caesar with romaine, shaved parmesan and croutons.
Standout entrees include the Steakhouse Burger – thick 10 oz house ground patty, rosemary garlic aioli, caramelized onions and gruyere cheese; Enchiladas (Cheese, Chicken or Beef Picadillo), Cadillac Fajitas (serves 3 – 4) with steak, chicken, shrimp, and cheddar jalapeno sausage; 24 oz. C.A.B. Porterhouse for Two served with two house salads and two sides; Seared Salmon served with lemon butter sauce; Chicken Laredo – creamy spinach dip, jack cheese, mushrooms, poblano and pico; Double Bone Pork Chop – 24-hour brine, topped with steak butter; Chicken Fried Lobster – 12 oz fried lobster and lemon butter.
Comforting house made sides to pair with entrees include crispy onion strings, baked sweet potato, french fries, green beans, baked potato and mac & cheese.
The drink program focuses on tequila from small batch producers who have a passion for classic distillation without additives. Pope says of their margaritas, “There is one specific way we love to enjoy our margaritas, tequila, Cointreau, and fresh squeezed lime. If we need it a bit sweeter, we add fresh squeezed juice”
Several margaritas are available with options such as the signature Muchacho Grande – a strong and bold margarita with Cazcabel blanco, Cointreau, citrus and freshly squeezed orange juice; Slightly Sandía – watermelon-infused Lunazul blanco, montelobos mezcal, aperol, lime, jalapeño; Highland – El Tesoro blanco, Cointreau, lime, fresh pineapple juice and agave; Purple Passion – hibiscus-infused Lunazul blanco, Cointreau, lime, fresh pineapple juice, passionfruit and bubbles.
Top Shelf offerings including the Classic Botanist Martini – the botanist gin, dolin dry, orange bitters, served with pickled medley; Smoky Old Fashioned – Maker’s Mark, angostura bitters, turbinado, smoked tableside with seasonal wood chips;
Lonestar Libations include Blackberry Kick – Peruvian mule with pisco, italicus, lime, blackberry, ginger, Topo Chico; Cowboy Cosmo – hibiscus-infused Lunazul blanco, cointreau, lime, cranberry juice; and a must-have signature is the Rockwall Riviera, Pope’s take on a Culpepper classic hurricane.
The 5,500 square foot dining room with seating for 160, offers a classic design featuring rich green Naugahyde, dark walnut to amplify the exposed brick, original wood beams and wood flooring. The space also has pops of neon to “remind everyone after a hard day’s work to turn up the Sturgill Simpson and grab an ice-cold margarita.”
The 2,400 square foot patio with seating for over 60, gives an oasis feel with clean, white stucco booths and a “Muchacho Grande” outdoor bar adorned with yellow and green tile will serve up refreshing margaritas to those dining and drinking outside.
Culpepper Cattle Co. will open for lunch and dinner Monday – Friday and brunch, lunch and dinner on Saturdays and Sundays. Valet is available all day along with 4-hour free parking on site.
Culpepper Cattle Co. | 3309 Elm Street, Dallas | 214-646-3085
