Alamo Prime Steakhouse opens Thursday, Nov. 12, at 5765 Grandscape Blvd. in The Colony, with chef Jacob Williamson running the kitchen as managing partner and executive chef. It’s a Texas steakhouse with Mexican flavors woven through the menu, from Identity Hospitality Group and its managing partner, Marlon Tapanes.
Tapanes lived in San Antonio, and the restaurant takes its name and its spirit from there, built around the idea of a table that stays full. The 5,200-square-foot space seats about 170, counting the bar, in a room designed by Coeval with warm lighting, booths and a long bar meant for lingering.
About half the Prime beef comes from Texas farms and ranches. Steaks run from a 7-ounce Prime Filet and 12-ounce Ribeye to an 8-ounce Picanha, a 10-ounce Texas Wagyu Skirt Steak and a 36-ounce Texas Wagyu Tomahawk Chop, house-aged and built for two. House sauces include a chili hollandaise and a brown butter bordelaise.
Starters lean playful. There are Beef Bourguignonne Tacos with red wine-braised Wagyu, Texas Quail Lollipops wrapped in bacon with chili honey, Maine Lobster Arancini and Whipped Cotija Cheese with local honey and guajillo chili crunch. The raw bar adds oysters, Yellowtail Crudo and a Texas Wagyu Beef Tartare with Texas toast.
Past the steaks, the menu gets personal. Venison Frito Pie comes with crème fraîche and white cheddar. Smoked Brisket Tortellini gets Parmesan espuma and crispy shallots. There’s also a Red Chile Braised Short Rib, Gulf Shrimp & Grits with country ham and a Texas Wagyu burger. Dessert brings Mexican Chocolate Crème Brûlée and Lime Icebox Pie.
The bar is stocked deep in bourbon and whiskey. The Crockett Sour uses Old Forester 100 and egg white, and the Black Gold Martini arrives ice-cold with Osetra caviar.
Dallas diners will know the chef. Williamson is a fourth-generation Texan who trained at the French Culinary Institute and cooked for Jean-Georges Vongerichten in New York. Back home he worked for Stephan Pyles and Charlie Palmer at The Joule, then helped open Wolfgang Puck’s Five Sixty atop Reunion Tower in 2008. After Puck stints in Washington, D.C., and Detroit, he returned as Five Sixty’s executive chef in 2015 and stayed until it closed in 2020. Crown Block holds that space now.
Since then he opened The Saint on Lower Gaston for Hooper Hospitality Concepts and built the menu at The Devonshire Club on West Lovers Lane. Along the way he’s kept close ties with Texas growers and ranchers, the relationships behind Alamo Prime’s beef program. At Alamo Prime, his name is on the partnership.
Dinner runs 4 to 10 p.m. Sunday through Thursday and until 11 p.m. Friday and Saturday. Reservations are on OpenTable.
“We wanted to create a steakhouse that celebrates the quality of Texas ingredients while feeling like a place people can enjoy any night of the week,” Williamson said.
