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.
Continue readingFiled under Steven Doyle
Winsome Prime landed at 331 Singleton Boulevard in spring 2025 and immediately became the best reason to cross the Margaret Hunt Hill Bridge on a weekend. The Black-owned Houston import opened at 331 Singleton Boulevard in spring 2025, and the brunch it runs Saturday and Sunday from 11am to 4pm is the most interesting weekend meal on that side of the Margaret Hunt Hill Bridge.
Continue readingFiled under Steven Doyle
There is a giant Angus steer on the roof. That’s the first thing you notice driving down Jefferson Boulevard, and it tells you everything you need to know about what Charco Broiler is before you walk through the door. This is a steakhouse built for the neighborhood, not for the city. It has been on W. Jefferson Boulevard between Bishop and Adams since 1963 — the same year the Texas Theater down the street became famous for reasons that had nothing to do with movies — and it has been family-owned and operated every single year since. The charcoal smoke hits you before you reach the door. That smell is sixty years of open-flame cooking and it belongs to the block.
Continue readingFiled under Crave
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.
Continue readingFiled under Steven Doyle
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.
Continue readingFiled under Steven Doyle
Dee Lincoln Prime in Frisco is hosting a wine dinner with Tusk Estate on Tuesday, June 16, and it’s worth putting on the radar if you have a serious interest in what Napa Valley is producing right now.
The evening starts with a reception at 6:30 p.m., with dinner following at 7. Tusk Estate partner Tim Martin and winemaker Maayan Koschizky will both be there, which makes it a real conversation rather than just bottles on a table.
Continue readingFiled under Steven Doyle
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.
Continue readingFiled under Steven Doyle
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.
Continue readingFiled under Steven Doyle
