Nick Badovinus’s ritzy steakhouse sports dozens of crystal chandeliers, a quirky yellow submarine housed in an aquarium, and vintage motorcycles on display. Needless to say, it’s a feast for the eyes, but it’s also a feast for the stomach. Town Hearth’s menu is loaded with prime cuts, from eight-ounce filets to a 45-day dry-aged 32-ounce Battle Axe, a bone-in ribeye that’s both Instagram fodder and a formidable supper. Pair those steaks with traditional sides and a drink—they’ve got plenty of whiskey cocktails and an extensive wine list—and you’re guaranteed a good time.
How to book: Call 214-761-1617 to reserve.
Dakota’s closed in 2020 after nearly four decades in business, but now it’s back, complete with a new owner, new chef, and a host of updates, from dining room and courtyard patio renovations to major menu overhauls. The subterranean space, accessed via a glass elevator, is the perfect spot for a meat-focused date night. Choose from a variety of cuts, including classic New York strips and ribeyes alongside A5 Japanese Wagyu and a hefty Porterhouse for Two. Throw in a Whole Maine Lobster if you’re feeling fancy… or simply ravenous.
This West End staple is a favorite among tourists visiting the nearby Sixth Floor Museum and JFK Memorial, but don’t let that dissuade you from sitting down to enjoy a fleet of USDA Prime steaks, all cut in house. Wild game, like Venison Chops Au Poivre and Espresso-Crusted Elk Tenderloin, and the ever-curious Chicken Fried Lobster, are also available, just in case you forgot you were in Texas.
With multiple locations spread throughout South America, Corrientes 348 chose Dallas as its first (and currently only) stateside outpost. Named for the famous street in Buenos Aires, the restaurant takes meat and wine as seriously as expected. The family-style menu is headlined by proteins, which range from multiple steaks to lamb and pork ribs. Tack on Empanadas, a fresh salad, and regional sides like Papatasso (crispy smashed potatoes with oregano)—plus zesty Caipirinhas or a glass of Argentinian wine to wash it all down—and you have all the makings of a festive evening.
This dramatic, two-story space, decked out with a massive bronze chandelier and display kitchen, is a popular choice for business dinners, special occasions, and other affairs that call for red meat and wine. Meals begin with a selection of aquatic starters, from a Seafood Tower to saucy Shrimp Cocktail and tender Tuna Tartare. Back on land, the hand-cut steaks and chops conquer the classics (Filet Mignon, Bone-In Prime Strip), alongside standouts like A5 Japanese Wagyu and a small assortment of 45-day dry-aged enticements. Complete the experience with a few shareable sides like Lobster Mac and Cheese or—for God’s sake—some fresh vegetables.
Top Chef alum John Tesar’s ode to beef is a modern take on the traditional chophouse, with high ceilings, brightly colored tile, warm lighting, and an airy patio. The menu features a bacon tasting spanning five varieties, so that’s obviously where you should start. Move onto “new-school” and “old-school” steaks, ranging from budget-friendly flat iron and skirt cuts to a baller Bone-in Sirloin. If you really want to go big, try the 240-day dry-aged 44 Farms Bone-In Ribeye, and consider bringing a friend, because said steak weighs in at a plump 32 ounces and costs upwards of $200. Before you leave, take a peek at the patiently hibernating steaks via the picture window looking into the fully stocked dry-aging room.