The Saint

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Located in the former Two Sisters catering space, The Saint made its grand entrance on the Dallas stage in May with a saints and sinners motif and a self-described dark and moody design. Culinary director Jacob Williamson (of the late Five Sixty by Wolfgang Puck) leads the charge in the kitchen for an Italian-inspired steakhouse concept focused on seasonality and Texas ingredients. That translates to a Wagyu Tomahawk Chop with Calabrian chili compound butter, Texas Quail Picatta, and Brisket and Foie Gras Ravioli. On the cocktail front, try the signature Saint Spritz that infuses the traditional Aperol cocktail with flavors of strawberries and lemongrass for a tasty twist.

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