
Five years ago, Wagyu in Dallas meant a $42 burger at one steakhouse and a footnote on a tasting menu somewhere in the Design District. Today it is on the menu at a Korean omakase room that flies A5 in from Japan six days a week, on a chicken-fried steak in East Dallas, on a wood-fired tasting counter in a ten-seat dining room, and on a double-patty smashburger across the street from a skate shop. The word has gone from a flag of expense to a working ingredient that Dallas chefs use for actual reasons. That is a real shift, and it is worth paying attention to as a home cook, because it changes what a good steak night at home should look like.
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