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Dallas Chop House

Cuisine:

Awards

Best Steakhouses (2011)

Profile

The rib-eye is grass-fed and aged for 35 days, and the restaurant has invested a lot of time and money in dry-aging its regionally sourced beef on-site with Himalayan sea salt. Both factors contributed to the restaurant’s ranking of 11th in our 2011 Best Steakhouses issue. The sleek Western decor can’t be beat, but the restaurant sometimes suffers in the service department. The bone-in rib-eye and garlic-roasted steak fries with prosciutto, however, win us over every time.

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Price

$$$