At Dee Lincoln Prime, refinement has taken on two new forms. The acclaimed steakhouse has introduced a pair of thoughtfully composed experiences—an intimate Chef’s Table and a precision-driven Omakase—each designed to deepen the restaurant’s commitment to craft, detail, and elevated dining. Both are curated by Culinary Director Julian Rodarte, whose approach leans heavily on seasonality, technique, and a clear sense of progression.
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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.
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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.
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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.
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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.
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Dee Lincoln Prime is located at The Star- Dallas Cowboys World Headquarters in Frisco, Texas. At the heart of this culinary haven lies the finest selection of Prime Steaks, Japanese Wagyu and Kobe Beef, which is a very rare offering in a select few restaurants across the country, accompanied by only the finest seafood and delectable sushi. A 6 seat sushi bar, located off the main bar, offers an exclusive Omakase Menu.
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Dee Lincoln Prime is celebrating Valentine’s Day with a four-course prix fixe menu Monday, Feb. 12 through Wednesday, Feb. 14 for $125 per person (not including tax and gratuity.) From Pepper-Crusted Pork Belly and Crab-Crusted Red Fish to Crispy Duck Breast and Classic Vanilla Bean Crème Brûlée, Dee Lincoln Prime’s Valentine’s Day menu is full of exceptional dishes guests are sure to love.
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by Steven Doyle
This Father’s Day CraveDFW has partnered with The Meat Shop, the sole outlet for the Rosewood Ranches’ certified all-natural, hormone-free, antibiotic-free, grass-fed, and grain-finished Wagyu Beef. This beef makes for a terrific day by the pool, sharing with friends and family, and certainly to celebrate Dad.
Before our party started we stopped in at The Meat Shop, located in a tiny European-style market at 4410 West Lovers Lane. Here you will find freshly butchered cuts of glorious beef, Droc pork (typically found on better menus at your favorite restaurants), all-natural chickens, house-made charcuterie and smoked meats, and a selection of cheeses. Continue reading
Filed under Crave, Steven Doyle
