Steakhouses in Lancaster

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Kenny’s Wood Fired Grill: A User's Guide

Steak and Seafood | Chicago-Style Chophouse Atmosphere | Freshly Baked Popover Starters

Sample Menu

  • Entree (meat): filet mignon with roquefort-bacon-walnut butter and port demi-glace
  • Entree (seafood): miso-glazed salmon with ginger-sake butter
  • Side: mac and cheese with smoked gouda, ham, and white-truffle oil
  • Sunday brunch: crab-cake benedict and a bloody mary

    While You're Waiting

    • Try not to fill up on the popovers. These flaky, fresh-from-the-oven treats begin every meal, and they're known to be quite addictive.
    • Nurse one of the house-specialty cocktails: a Grey Goose martini. The vodka is served at a chilly 28 degrees thanks to the restaurant’s frozen-tap system.

      Inside Tips

      • At Kenny's, the owners pride themselves on their laid-back atmosphere, where their only policy is "to have no policy." If you want to make substitutions, the chef can do that. If you want to split a check, the server can do that, too.
      • Reservations are recommended.

        While You're in the Neighborhood
        Before: Select a predinner drink from the dizzying selection of draft beers at Flying Saucer (14999 Montfort Drive).
        After: Head down the street to Pete’s Dueling Piano Bar (4980 Beltline Road) for a night of dancing to the ivory-tickling tunes of A-list pianists.

        If You Can’t Make It, Try This: Kenny’s Burger Joint (1377 Legacy Drive, Suite 120, Frisco, TX), where the owners of Kenny's Wood Fired Grill shift the spotlight to handcrafted burgers.

5000 Belt Line Rd

Though chef Daniel Nemec specialized in classic French cuisine at the Texas Culinary Academy, his heart lies in the smokehouse. As the leader of Woodfire Kirby’s kitchen, he draws from his experiences growing up in Corpus Christi, where steaks and barbecue pepper the culinary landscape and are considered legal tender.

Nemec imbues hickory flavor in ribs, chops, and sirloin burgers, but demonstrates the wood’s versatility with a menu that also includes wood-fired soups and thin-crust pizzas. New york strip steaks and blue-ribbon fillets are cooked to a choice of six temperatures, including classic medium rare and charred-yet-red pittsburgh. Available raw, grilled, or poached, seafood showcases spices that range from asian to argentine to creole.

A private room welcomes up to 48 visitors with a high-definition TV and four banquet menus, and the dining room attracts nighttime guests with handcrafted cocktails and a buzz as vibrant as a birthday party inside a hornet nest.

3525 Greenville Ave

For a no-holds-barred meat fest, carnivores with a serious appetite should look no further than Texas de Brazil. Overlooking the scenic Katy Trail, this Brazilian steakhouse is grandly outfitted with intricate iron chandeliers, huge gilded mirrors and white tablecloths, plus a stately wine room offering plenty of big reds to pair with all that protein. Flip your coaster to the green side and a procession of friendly servers parading around various cuts of meat like leg of lamb, Brazilian sausage, filet mignon and the ever-popular garlic-marinated top sirloin known as picanha will slice their wares directly onto your plate, until you cry uncle by turning your coaster to red. Surprisingly, vegetarians will find plenty to like here too, thanks to a high-end salad bar offering items like hearts of palm, thick steamed asparagus, grilled Portobellos, imported cheeses and even sushi.

2727 Cedar Springs Rd

Fearing’s: A User's Guide

Upscale American Cuisine | James Beard Award | Southwestern Flavors

Sample Menu

  • Starter: barbecued-shrimp tacos with mango-and-onion salad
  • Entree: South Texas antelope with cactus-pear glaze
  • Cocktail: Algonquin with whiskey, dry vermouth, pineapple juice, and bitters
  • Dessert: buttered-popcorn ice cream and cola cake

    Where to sit: Though the menu remains constant, where you sit will ultimately shape your dining experience. You’ll find white tablecloths and a formal ambiance in the Gallery, boisterous conversations and open-kitchen views in Dean’s Kitchen, or a Goldilocks-esque compromise between the two in the Sendero—a glass-enclosed chamber lit by an extravagant glass chandelier. When the weather obliges, you can also take your meal en plein air on the patio.

    What to wear: After spending more than two decades at the überformal Mansion on Turtle Creek, Chef Dean Fearing grew tired of dress codes, so he decided to do away with them—mostly. Dress jackets are expected in the stately Gallery, though you’re invited to roll up your sleeves and go haute-casual in Dean’s Kitchen. Despite the lax dress code, it’s wise to dress to impress, as you’ll be dining among guests that the New York Times described as “good looking” and “well-heeled.”

    While You’re Waiting: Keep your eyes peeled for the man himself, Dean Fearing, who often roams the floor in his white chef’s coat, jeans, and brightly colored cowboy boots.

    While You’re in the Neighborhood: Before: Explore the collection at the Nasher Sculpture Center (2001 Flora Street), which sprawls across both an outdoor garden and a 55,000-square-foot indoor space.
    After: Head out for drinks and dancing at Sambuca (2120 McKinney Avenue), an upscale venue where each night’s live band is viewable inside or from the fishbowl-like patio.

2121 McKinney Ave


A meal at Dakota’s begins with a downward trip in its elevator. That’s because the steakhouse resides where the First Dallas Baptist Church once sat, and a legally binding clause in the deed forbade future proprietors from selling alcohol on the former church grounds. But Dakota’s isn’t on church grounds—it’s beneath them. Step in at street level, and the canopied glass elevator descends 18 feet into the ground, passing the steakhouse’s legendary courtyard. The gurgle of water gushing over five tiers of granite, the glow of a lava-rock fire pit, and dark glimmer of a black granite bar make the 1,800-square-foot patio—which opens directly to the sky—one of Dallas’s most popular spots for lovebirds. Through French doors, the dining room promises comparably romantic evenings. Hand-cut Italian Carrera marble covers the floors, dark wood paneling hugs the walls, and New Orleans-inspired gas lamps throw a muted glow, and the occasional string of beads, around the room. With a setting so opulent, it speaks volumes about Chef Pete Harrison’s talent that Dakota’s menu leaves just as indelible an impression. Sea salt and fresh ground black pepper top USDA prime filet mignon, New York strip, and porterhouse steaks, which are aged a minimum of 28 days, and receive a final brush of butter before hitting the 1800-degree broiler. Maine lobster and Atlantic salmon also earn rave reviews, as do the specialty cocktails––wild tea white cosmos, cucumber basil martinis––that necessitated Dakota’s subterranean home.

600 N Akard St

Eddie V's Prime Seafood: A User's Guide

Shellfish and butter-brushed steaks served in an elegant atmosphere permeated by live jazz.

Sample Menu

  • Cocktail: classic martini with blue-cheese-stuffed olives
  • Starter: oysters with lemon and mignonette sauce
  • Soup: Maine-lobster-and-shrimp bisque
  • Entree: premium Black Angus bone-in rib eye
  • Side: truffled macaroni and cheese

    While You’re Waiting

    • Using your napkin and excess steak jus, sketch out a map of all the Eddie V's locations around the country that you plan to visit.
    • Make friends with the pianist. It's the only way you're ever going to get him to play Billy Joel's "Piano Man" on a loop.

      Inside Tips

      • Sides are available in two sizes—get the small if you want to sample several.
      • The adjoining V Lounge hosts a nightly happy hour with specially priced cocktails and appetizers.

        Vocab Lesson
        Steak oscar: steak topped with crab, asparagus, and hollandaise or béarnaise sauce.
        Steak au poivre: steak seared in a crust of cracked peppercorns, leaving it rare to medium-rare inside.

4023 Oak Lawn Ave