Scaling the 27th floor of the Hilton Anatole, SĒR Steak + Spirits has always delivered dazzling Dallas skyline views—but now, the menu is just as breathtaking. Executive Chef Aubrey Murphy has rolled out a bold new culinary direction, redefining what it means to dine at a modern steakhouse. With a philosophy rooted in Texas-sourced ingredients and elevated by global influences, this revamped menu pushes boundaries while staying grounded in local pride.
This isn’t a steakhouse that plays it safe. The new menu dances between playful and posh, beginning with eye-catching appetizers like Caviar Churros, a surprising twist served with green onion créma that turns the traditional amuse-bouche on its head. Then comes the Gochujang Fried Chicken, lacquered in sweet heat from gochujang and finished with silky Texas honey butter sourced from Oak Cliff Bee Co.—a nod to both southern comfort and Korean street food.
The Rabbit Ragu brings delicate richness to center stage with fresh pasta folded through a velvety white Bolognese, while The “Rolls-Royce” is pure culinary theater: wagyu bone marrow, jumbo lump crab, and flambéed béarnaise, finished tableside in a dish that lives up to its luxury moniker.
Even the supporting cast deserves the spotlight. Sides like crispy chicken skin mac ‘n cheese and whiskey caramel Brussels sprouts aren’t just afterthoughts—they’re conversation starters. Vegetables and accompaniments share the same attention to sourcing and technique as the entrees, like the Miso-Glazed Eggplant layered with Texas-grown greens and a savory umami punch.
Overseeing the kitchen is Chef Aubrey Murphy, whose impressive background in high-end kitchens has given him a deep command of precision, pacing, and polish. His approach to this menu is deeply personal: an intersection of seasonality, storytelling, and bold creativity. Under his leadership, SĒR is no longer simply a destination for a great steak—it’s a culinary adventure rooted in place, but without borders.
Murphy’s menu places heavy emphasis on local sourcing, championing producers like HeartBrand for their exceptional Akaushi beef and spotlighting homegrown artisans like Oak Cliff Bee Co. It’s not just farm-to-table—it’s Texas-to-table, reinterpreted through a worldly lens.
SĒR has always been a sleek, glass-wrapped perch for power dinners, special occasions, and sky-high romance. But with this new menu, it’s stepping into a more imaginative and daring era. The restaurant still respects its steakhouse roots, but it’s now speaking in a new dialect—one that blends luxury with wit, fine dining with local heart.
Reservations are recommended. Curiosity is required.
