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We’ve compiled a prime list of the 14 best Fort Worth steakhouses to enjoy everything from tender filets to prehistoric tomahawks. This Fort Worth steakhouse gem will soon be on the move from Sundance Square, making its first stop on the ground floor of The Tower building at 530 Throckmorton (formerly home to Cantina Laredo) beginning this July. This will be Reata’s first step on the way to its forever home (which is still yet to be announced). The pan-seared pepper-crusted tenderloin never gets old, served with port wine sauce. While you can find every conceivable cut, and enjoy dry-aged wonders, why not splurge on something incredibly rare (pun intended)? As many know, American wagyu is typically a cross between Angus and Japanese wagyu cattle ― prized for its remarkable tenderness.
About Outback Steakhouse Fort Worth
If you’re looking for the fanciest steak in town, splurge on the unbelievably rich A5 Kobe ($220 for 4 ounces). When money matters, the more bang for your buck is the 40-ounce porterhouse, dry-aged in-house for 28 days. Technically, it’s for two, but it’ll take three or four to conquer this beautiful hunk. Words such as “opulent” and “grandiose” were invented to describe restaurants like B&B, the anchor eatery in Fort Worth’s upscale Shops at Clearfork dining and shopping mecca.
Our Menu
Just perusing the large menu will take some time — there are more than 20 cuts of beef, from Texas wagyu to USDA prime. Through the years, the city’s steakhouse scene has grown to epic proportions. Not-so-pricy steakhouses still exist (Hoffbrau comes to mind), but beef’s business is booming in grand-scale ways. The Wicked Butcher, a lavish steakhouse in the new Sinclair Hotel, will soon rise downtown, where it will join heavyweights such as Grace, Del Frisco’s and The Capital Grille. This Bob’s Steak & Chop House location is conveniently placed near all downtown attractions, offering the city’s best steaks with curated wines and outstanding service to match.
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Come as you are, certainly, but expect five-star service, a double- (and sometimes triple-) digit menu, and food as luxurious as the cars parked in the restaurant’s valet. In the spirit of Texas, Del Frisco’s Fort Worth steakhouse features a dramatic, yet intimate, ambiance. Nestled downtown near the Convention Center, our warm mahogany-lined walls showcase hundreds of photographs that capture friends of the restaurant to create an atmosphere unlike any other steakhouse in Fort Worth. Guests can choose from a variety of spectacular dining spaces, including our stunning wine cellar, perfect for hosting memorable dinners. While Bonnell’s Fine Texas Cuisine is known for its beef steaks like the popular bleu cheese-crusted tenderloin, there is also wild game to consider.
If you’re in town for the Stock Show, you’ll feel right at home at Cattleman’s Steak House in the Stockyards. The wood-clad building has seen a lot of change in the district since it first opened there in 1947, but the consistent quality of its steaks has made it a mainstay for over 77 years. Try the 28-day dry-aged steaks from 6666 Ranch, like the cowboy bone-in rib eye. Embracing the cosmopolitan spirit of the Lone Star state, Wicked Butcher is a modern steakhouse celebrated for its acclaimed dry aging techniques. Located inside the iconic Sinclair Hotel in Fort Worth and its sister location within the Comerica Bank Tower in Dallas, it offers a unique dining experience for all who visit the DFW metroplex.
Dinner Menu
Even with so much competition, much of it within the same block of Main Street, many local steak-lovers still consider Del’s to be the best, both in terms of service and quality of food. Bob’s dates back to 1993, Dallas, when entrepreneur Bob Sambol and Del Frisco’s founder Dale Wamstad opened Bob and Del’s in the original Del Frisco’s location on Lemmon Avenue. The brand was eventually sold to Omni Hotels & Resorts; the downtown Fort Worth Omni houses the city’s lone location. Whether you’re just in town for the Stock Show, or you’re dining on the way to Dickies Arena to see a rodeo, you’ll be glad to be in Cowtown ― where steak is always king. Our Online Store offers unique keepsakes to remember your Saltgrass Steakhouse experience. Stock up on our award winning Seven Spice Seasoning, fun Texas to the bone clothing, drinkware items and more.
Salt seafood-steak restaurant opens in historic Texas home - Fort Worth Star-Telegram
Salt seafood-steak restaurant opens in historic Texas home.
Posted: Mon, 23 Oct 2023 07:00:00 GMT [source]
Your Ultimate Steak Guide for the Stock Show & Rodeo (or Any Other Time)
Like most steakhouses, Cattlemen’s insists on serving its steaks medium-rare to medium, to retain flavor and juiciness. The Omni has added touches here and there to the menu, but the quality and personality of the original Bob’s comes through. Most steaks — carved out of corn-fed, Midwestern prime beef — come with the famous glazed carrot, a delight to some, a head-scratcher to others. Chef Chris Boydston started his culinary journey over 20 years ago at the young age of 17, working at upscale, Fort Worth-based restaurants. His love for cooking stems from his father and loving grandmother, who taught him that food is closer to the heart than it is to the stomach. Eventually, Chris moved his career into the hotel division of the culinary field, beginning as a supervisor and working his way up to Executive Chef by cultivating his culinary chops with hard work and training.
Bob’s will customize your experience for any private event and make it remarkable. Our restaurant offers personalized event planning, an award-winning wine list, a customized or a la carte menu, and valet parking for $10. When you think of James Beard-nominated Don Artemio, you naturally think of regional Mexican cuisine. Nibble on an appetizer of crispy nopalitos fritos with your agave-based cocktail or glass of Mexican wine, but save room for the killer USDA prime tomahawk steak which has been dry-aged 29 days in-house.
Rosé Wines
There’s also a super-sized filet mignon, a whopping 16-ouncer, and a veal porterhouse chop, two steaks you don’t see on many steakhouse menus. Riscky's bought Theo's Saddle & Sirloin Inn in 1993, changed the name to Riscky's Steakhouse, but kept all the original recipes. The restaurant’s signature steak is Riscky's Steakhouse' Cowboy Bone-In Ribeye, a 17-ounce, Certified Angus prime, bone-in rib-eye, with a short frenched bone and generous marbling. It comes seasoned with the restaurant’s “Wally Dust,” a blend of salt, pepper, and garlic. Opened in the mid-’90s, Del Frisco’s helped bring a certain touch of class and sophistication to the city’s steakhouse scene. With thousands of cattle raisers and ranchers in town for the Fort Worth Stock Show & Rodeo, the question always becomes, where’s the beef?
Oklahoma City prime steakhouse to open in new Deco 969 Fort Worth apartment tower - Fort Worth Star-Telegram
Oklahoma City prime steakhouse to open in new Deco 969 Fort Worth apartment tower.
Posted: Thu, 15 Feb 2024 08:00:00 GMT [source]
At Toro Toro, you are treated to dinner and a show, with flames searing an array of meats at the open grill. The menu is intended for sharing with friends, and all steaks include chimichurri, salsa matcha, and grilled shishito peppers. Tim Love’s original restaurant in the Stockyards is an ode to Texas ranch life. Wild game is on the menu here including Love’s Montana bison ribeye draped in Hollandaise. The famous roasted garlic-stuffed beef tenderloin and a fork-tender prime rib also await your arrival. One of the finest of Fort Worth’s fine dining restaurants has long been Grace Restaurant.
Local celebrity chef Tim Love's flagship restaurant — a year away from turning 20 — is known for unusual game dishes, such as kangaroo carpaccio, elk sliders, and rattlesnake sausage. Those dishes often overshadow the attention Lonesome Dove pays to plain ol' beef. In an atmosphere both romantic and rustic, Love offers a handful of hand-cut steaks, tenderloin, New York Strip and wagyu Tomahawk among them; the latter is an enough-for-two monster priced at $115. The tenderloin is also featured on the regular menu, wherein it comes stuffed with roasted garlic and is served with a side of hashbrowns spiked with sweet red peppers, cabbage, and jalapeños.
There’s an espresso horseradish sauce, cognac peppercorn marrow, housemade thick-cut bacon and black truffle butter. It’s a classic steakhouse -— all dim lights and class, as one would expect from a restaurant tucked inside one of Fort Worth’s prettiest and priciest hotels. Thusly, welcome to Fort Worth Magazine’s completely biased, highly opinionated guide to the city’s best steakhouses. Brian grew up in the DFW area, and his passion for hospitality began as a server during his time at University of North Texas. Upon graduation, he continued his career in hospitality for over two decades, working and learning at some of most popular outlets in Dallas. He has been a General Manager for 10 years, working as a managing partner in a small family owned restaurant as well as multiple large chain restaurants.
I’d had burgers before and barbecue but nothing like this tiny chunk of meat with a night-black char on one side, a tiny squiggle of fat on the other. And just like that, another steak-lover in Fort Worth was born. Brian joined the Omni family in 2017, and later became a part of the Bob’s family in 2021. When he is not working, Brian enjoys spending time with his family, and is a proud Cheer, Gymnastics, and Soccer Dad. In his off time his family loves to cook together, take trips to the beach, fish, and explore all things in the great outdoors.
Combine that with the most mouthwatering steaks, a phenomenal wine selection, and 58 years of cherished tradition, and you’re in for one of the most special meals of your life. There are so many great steakhouses in Fort Worth, you almost forget about the one right smack dab in the middle of where Fort Worth’s long tradition with beef began. Theo's Saddle & Sirloin Inn opened in the early 1920s at the location where Riscky's Steakhouse is now, on Exchange Avenue in the Stockyards. Theo's was the first restaurant in the U.S. to offer calf fries on its menu — it sold the “calf fry sandwich” for 15 cents. After 17 years on Main Street, this underrated steakhouse moved into new digs in 2016, taking over the ground-level floor of downtown’s The Tower. The diagonally positioned, floor-to-ceiling slabs of concrete, left behind from the building’s original bank tenant, remain a cool architectural wonder, not to mention a way to get a bit of privacy.
Nothing is more important to us than the health and safety of our Guests and Team Members, and we are taking additional measures to ensure our restaurants remain a safe and comfortable place. Our chefs, cooks, and kitchen staff are among the best in the world. Our steaks are cooked using a patented broiling method developed by our founder. They’re seasoned to perfection, and then served sizzling on 500-degree plates.
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