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Rising Like A Phoenix


When life give you lemons, you know what to do.

When life sets those lemons on fire, you regroup and come back stronger than ever.

That’s what Dallas Chop House was forced to do after a three-alarm fire in August shuttered the restaurant for 10 weeks. But they’re back just in time for every kind of holiday celebration you’ve got on your list, whether it’s a romantic dinner for two or a family party of 22.

The modern steak house has been given a nice makeover from the kitchen to the dining rooms giving new luster to what was already one of the best scenes in downtown dining.

To start, chief mixologist Brandon Durrett has created a list of barrel-aged cocktails, including the soul-warming sipper, The Toast of the Season, featuring Texas bourbon aged with Granny Smith apples, Madagascar vanilla bean and cinnamon stick. Leave this for Santa with some cookies and he’ll be thrilled. (Just make sure to call him an Uber to deliver the rest of those toys.)


In the kitchen, Executive Chef Chad Starling is putting out wonderful seafood, salads and sides, but let’s be honest: The real reason to hit Dallas Chop House is for the beef.

And there’s no better way to experience the magic of meatiness than the Steak Flight. On one plate, you’ll get four ounces each of Akaushi Wagyu New York Strip, 21-day and 60-day dry-aged rib eye, which is accompanied by herb roasted bone marrow, bacon-onion jam, parsley-pickled shallot salad, cilantro chimichurri and Himalayan salt.

It’s a decadent plate ideal for sharing.

You know, so you have room for more cocktails, some crawfish maque choux and brioche bread pudding.

We’ll take that over lemonade any day.

Dallas Chop House
Lunch service returns in 2015
1717 Main Street, Suite 100, Dallas



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