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Del Frisco's is among the original red meat conquistadors; brazen in its lusty, lofty wine arsenal and wicked in its richly marbled collage of aged prime beef cuts. Searing broiler heat creates the crust. Marbled fat pockets furnish the juicy richness. A menu warning states this: "Not responsible for well-done steaks." Of course, ordering prime beef well-done is a felony in most states. But we ride the edge, and we ordered a filet medium well. It still dripped with juicy richness, and no one was frog-marched from the dining room. Which seems dated, in its dark mahogany cocoon sparkled with polished brass chandeliers. Walls are covered with photo collages featuring visiting notables. But it isn't all steak and dusky lumber. Baked potatoes are fluffy, shrimp are abusively huge, lobster tails are torturously expensive, and the seafood is creatively presented--halibut in miso sauce, for instance. Turtle soup, too. Who still serves turtle pottage? Competitive edge, that. Important because the prime beef segment continues to crowd up, with most players doing it well. Take your pick.
Want to see some hot firemen and hot beauty queens while sampling some hot chili? Then head to the Sixth Annual Stop-Drop-n-Roll Chili Cook-Off in Grapevine benefiting the WPI Firefighters' Fund this... More »
Love it. Now let me tell you why, men. I know, this is high end but you have to step up so she can feel that you are digging deep to make this a special moment. You can go to some places that are a lot less expensive, but it’s the feeling that she’s going to get when she looks around and says, “We’re eating here baby? Whoooo.” "You alright baby? Order whatever you want." That’s how you want to do it. That’s important in the romantic part, guys. Trust me, that’s important.
Prime beef doesn't need much help, really. Just a little salt and pepper plus a grill that flames to, oh, about 2,000 degrees. A few line cooks willing to roast their arms retrieving the steaks help, too. Seems every steak house serves Australian lobster but no big deal. Toss it into boiling water and melt some butter, it's perfect. Ah, but David Holben of Del Frisco's wields culinary talents far beyond the steak-house grill. Great chefs in the Dallas market must create a signature lobster... More »
Somehow Dee Lincoln exists in a city rife with staid steak houses straining for elegance, with smiling maître d's and hushed dining rooms. There's never a dull moment with her around. When she holds forth in "Havana Dee's," the piano bar at Del Frisco's Double Eagle Steakhouse in North Dallas, the mood shifts from upscale to frat-house blowout. In a good way. She may fling herself on the makeshift dance floor or encourage others to embarrass themselves. Her raucous laughter explodes... More »
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