Three days after Chris Jordan and his partners signed the lease on their new steakhouse, a Dodge Challenger ran off White Settlement Road and drove straight through the storefront. The explosion made the local news. A few months later, once repairs were mostly finished, a second Dodge Challenger, nearly identical to the first, did it again.
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The Design District’s transformation into Dallas’s dinner-and-a-show corridor continues. Juliet, the Houston steakhouse built around a movie-theater fantasy, is coming to 1400 Hi Line Drive, directly next door to Delilah, with a late-summer opening targeted for August.
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Joseph Palladino spent years helping build Nick & Sam’s into one of the most recognizable steakhouses in Dallas, then went to New York, opened Palladino’s Steak & Seafood at Grand Central Terminal, watched it become one of the hottest openings in the city — The NY Post, The Today Show, Humans of New York — and then did exactly what everyone who knew him expected: he brought it back to Dallas. The doors open tonight at 5959 Royal Lane, Suite 635 in Preston Royal Village, the 9,850-square-foot former Spec’s space next to La La Land Kind Cafe.
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When Joseph Palladino co-founded Nick & Sam’s in 1999, he helped establish the template for what a Dallas steakhouse could be — loud, celebratory, thick with regulars, the kind of room that feeds off its own energy. He eventually moved on from that partnership, spent years building other concepts including the Coal Vines pizza chain, and then did something unexpected: he went to New York and opened a steakhouse at Grand Central Terminal. Palladino’s Steak & Seafood launched in September at the historic Grand Central space that last housed Michael Jordan’s restaurant, and it became one of the year’s most talked-about New York openings almost immediately. Now it’s coming home.
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Dallas has always taken its beef seriously. Long before the city had a fine dining scene worth talking about, it had steakhouses — and the best of them have held their ground through every food trend that’s blown through town. Today the options stretch from old-school rooms where the booths are deep and the wine list is serious, to newer places with a more modern approach. What follows is a look at where to find a great steak, organized by area, so you can find what’s closest or worth the drive.
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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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Palladino’s Steak & Seafood today announced the appointment of Chef de Cuisine Henry Johnson to lead the kitchen at its highly anticipated Dallas location, opening in Preston Royal. Johnson will oversee day-to-day culinary operations in Dallas, executing the menu created by Executive Chef & Partner Sam Hazen, whose celebrated steakhouse vision anchors the Palladino brand.
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Pappas Bros. Steakhouse stands as a testament to time-honored culinary excellence and a rich family legacy. Founded in 1976 by brothers Chris and Harris Pappas, the restaurant traces its roots back to their grandfather, H.D. Pappas, who emigrated from Greece in 1897. H.D.’s commitment to quality and service laid the foundation for the Pappas family’s enduring presence in the American dining scene, and that same dedication continues today in every dish and interaction.
From the moment guests enter, they are enveloped in an atmosphere of sophistication and warmth. Rich mahogany wood, dim lighting, and crisp white linens create an ambiance reminiscent of a classic American steakhouse, while the glass-walled wine cellar hints at the extraordinary selection that awaits.
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