Dee Lincoln Prime is proud to present an extraordinary evening of luxury dining on Wednesday, October 29 with the Altima Caviar + Champagne Madame Zero Masterclass Dinner, an exclusive six-course culinary event that celebrates the finest pairings of caviar and champagne.
This unforgettable experience will bring together the world’s most exquisite caviars and rare Madame Zero Champagnes for a night of indulgence, sophistication, and artistry.
Continue readingFiled under Steven Doyle
Dee Lincoln Prime is proud to announce an extraordinary culinary and wine experience, the Vice Versa Wine Dinner, taking place on Thursday, October 9, 2025.
This unforgettable evening will showcase a four-course menu, by Dee Lincoln’s Culinary Director Julian Rodarte, designed to pair with some of the finest wines from Vice Versa. Seating is extremely limited, and reservations are required. Tickets are priced at $550 per person, exclusive of tax and service.
Continue readingFiled under Steven Doyle
Dee’s Table Burgers & More, the Louisiana-inspired eatery from renowned restaurateur Dee Lincoln, is putting a new spin on midweek dining with the launch of Wagyu & Wine Wednesdays. This flavorful new special pairs premium Southern cuisine with world-class wine, served every Wednesday from 11 a.m. to 8 p.m. at The Star in Frisco.
Continue readingFiled under Steven Doyle
Dee Lincoln Concepts (which includes Dee Lincoln Prime, Dee’s Table Burgers & More, Havana Dee’s Lounge, and Dee Lincoln’s Bubble Bar) is excited to announce the appointment of acclaimed chef and restaurateur Julian Rodarte as the new Culinary Director.
At 32 years old, Rodarte brings a fresh and innovative approach to the role, combining his culinary expertise with a passion for restaurant creativity. A Dallas native with deep ties to the food industry, Rodarte was inspired by his father, a fellow chef, and has had the privilege of learning from some of the biggest names in the culinary world, including Phil Romano and Norman Brinker.
Continue readingFiled under Steven Doyle
This Christmas Eve, indulge in an unforgettable dining experience at Dee Lincoln Prime, the premier destination for steak and seafood enthusiasts in Plano. From 4 p.m. to 9 p.m., guests can savor the restaurant’s renowned full menu, which offers the finest selection of prime steaks, Japanese Wagyu, Kobe beef, fresh seafood, and expertly crafted sushi. Whether you’re planning an intimate evening or a family celebration, Dee Lincoln Prime has something for everyone, including a specially curated kids’ menu.
Continue readingFiled under Steven Doyle
Chef Mario Roca recently joined the Dee Lincoln Prime team, an upscale steakhouse in Frisco, Texas. Chef Mario has vast culinary experience, spending time in the Hamptons, New York; Miami, Florida; Washington, D.C.; and Houston, Texas. Since joining the industry in 2004, he has served in a variety of roles, including chef de partie, chef de cuisine, operations manager, executive sous chef and executive chef.
As executive chef, Chef Mario will oversee Dee Lincoln Prime’s fine selection of prime steaks, Japanese wagyu and Kobe beef, as well as fresh seafood and sushi. He plans to build upon the rock-solid reputation Dee Lincoln Prime has for providing exemplary dishes and an unmatched guest experience, while also introducing new and unique offerings.
Continue readingFiled under Steven Doyle
Dee Lincoln Prime, the upscale steakhouse at The Star in Frisco will partner up with a winery and tequila brand for a special dinner on Tuesday, April 16 at 6:30pm. The dinner is hosted by Reynolds Family Winery & Freedom Estate with an exclusive tequila tasting from Penta Tequila & Dee Lincoln Double Barrel Reposado by Herradura. The dinner is $295 per person, tax and gratuity not included. For reservations call (214) 387-3333. Continue reading
Filed under Crave, Steven Doyle
by Alex Gonzalez
Dee Lincoln Prime in The Star in Frisco has debuted a fresh new winter menu. The new winter menu features items with seasonal ingredients, including all new appetizers, entrees, and desserts.
“The inspiration for the menu comes from the colder weather and wanting to have a slight feel of comfort food,” says Chef T.J. Lengnick. “We are utilizing produce and spices that are in their peak season to create these robust seasonal dishes.” Continue reading
Filed under Alex Gonzalez, Crave
