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Dakota’s

Dakota’s

Cuisine:

Awards

  • Restaurant Design Awards: Best Fountain (2009)

Profile

At this underground downtown dining spot, start with the foie gras with banyuls syrup and glazed orange, followed by a bone-in, dry-aged filet. The sunken courtyard sparkles from a cascading wall of water and, at night, from the glimmer of tree lights from streets high above.

From the Owner (Sponsored)

Est. 1984, Dakota’s Steakhouse has been a Dallas dining icon for more than 30 years. Tucked below street level, Dakota’s intimate ambiance, timeless style, and impeccable service has made it one of the most celebrated restaurants in the city. All Dakota’s Steakhouse beef is USDA Prime the Chef handpicks from renowned purveyor Allen Brothers, aged a minimum of 28 days. Dakota’s is capable of accommodating both semi-private and private events.

Here is a selection of our entrée offerings:

Filet Mignon - 16oz Bone-in Filet
Prime Aged Cowboy - 22oz Dry-Aged Bone-in Rib Eye
Porcini Rubbed KC - 18oz Dry-Aged Bone-in Strip
Surf and Turf - 8oz Filet and 8oz or 14oz Maine Lobster Tail
Signature Cut Lamb - Cherry Mostarda & Chimichurri
Certified Japanese Tenderloin Wagyu - Hibachi Style - Minimum 2oz
Atlantic Salmon - Orzo Minestrone Ragout, Arugula-Caper Pistou, Preserved Meyer Lemons
All Natural Sea Scallops - Ragout of Rock Shrimp, Sweet Corn, Apple-Smoked Bacon, Fingerling Potatoes
Chilean Sea Bass - Saffron Poached Yukon Potatoes, Chorizo, Roasted Fennel, Shrimp Coulis
Togarashi Seared Tuna - Stir Fried Vegetables, Crispy Rice Noodles, Sriracha Aioli
Maine Lobster Tail - 8oz or 14oz

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Payment Types

Price

$$$