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My favorites include either the elk tenderloin served with whole-grain mustard risotto, fried poblano rings, and a fabulous blueberry chimichurri sauce, or the bison tenderloin with rye whiskey cream sauce. Hotel Drover has visitors covered with its proximity to the Fort Worth Stockyards, and its in-house dining at 97 West Kitchen & Bar dishes up some sizzling options as well. Start with a cocktail in the lavish lobby bar before heading to dinner. The steakhouse’s smoked prime rib served with horseradish cream is a specialty not to be missed. Ruth’s Chris delivers the ultimate, most hospitable steak house experiences in Fort Worth.
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Warm woods and white tablecloths greet you at Silver Fox in Fort Worth. Whether you find a seat at the bar or book the private dining room, it’s sure to be a special meal. The Delmonico ribeye is a thick cut of steak, well-seasoned, and marbled — it’s reserved for the hearty appetite. The atmosphere and service can’t be beat at this Fort Worth steakhouse. For my money, the gorgonzola-crusted dry-aged New York strip is tough to beat. It has all the flavors that you want on one plate ― enhanced by a tart cherry cabernet reduction.
Japanese A5 Wagyu Steak
At Toro Toro, you are treated to dinner and a show, with flames searing an array of meats at the open grill. The menu is intended for sharing with friends, and all steaks include chimichurri, salsa matcha, and grilled shishito peppers. Tim Love’s original restaurant in the Stockyards is an ode to Texas ranch life. Wild game is on the menu here including Love’s Montana bison ribeye draped in Hollandaise. The famous roasted garlic-stuffed beef tenderloin and a fork-tender prime rib also await your arrival. One of the finest of Fort Worth’s fine dining restaurants has long been Grace Restaurant.
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From the half-dozen steaks, the 18-ounce, bone-in veal chop is the must-do. It’s a tender and flavor-packed wonder, with a silky-smooth texture and irresistible buttery taste. The restaurant’s signature steak, a dry-aged New York Strip, has a crust of Kona coffee. Capital Grille’s showstopper is the porcini-rubbed, bone-in rib-eye, laced with ground mushrooms and a 15-year-aged balsamic.
Like most steakhouses, Cattlemen’s insists on serving its steaks medium-rare to medium, to retain flavor and juiciness. The Omni has added touches here and there to the menu, but the quality and personality of the original Bob’s comes through. Most steaks — carved out of corn-fed, Midwestern prime beef — come with the famous glazed carrot, a delight to some, a head-scratcher to others. Chef Chris Boydston started his culinary journey over 20 years ago at the young age of 17, working at upscale, Fort Worth-based restaurants. His love for cooking stems from his father and loving grandmother, who taught him that food is closer to the heart than it is to the stomach. Eventually, Chris moved his career into the hotel division of the culinary field, beginning as a supervisor and working his way up to Executive Chef by cultivating his culinary chops with hard work and training.
Texas’ famous Ranchman’s Ponder Steakhouse closed, for sale - Fort Worth Star-Telegram
Texas’ famous Ranchman’s Ponder Steakhouse closed, for sale.
Posted: Mon, 30 Oct 2023 07:00:00 GMT [source]
Serve it up with a dash of Aussie hospitality, and you’ve got all the makings of a great experience you’ll want to share with your friends, time and time again. We're known for high quality, juicy steaks with your choice of big cuts and bold flavor, cooked just the way you like it. Outback Steakhouse, the home of juicy steaks, spirited drinks and Aussie hospitality. Find our location in Fort Worth on the corner of Bryant Irvin Drive and SW Loop 820 in Cityview Centre. The latter goes well with the Oscar-style topping of a jumbo lump crab cake, asparagus, and béarnaise sauce. Quite the sight is the Tomahawk rib-eye, with its vivid veins of marbling and succulently rich flavor.
Located on Houston Street in the Omni Fort Worth Hotel, this one-of-a-kind steakhouse is just next to the Fort Worth Convention Center and Water Gardens. The restaurant is minutes away from downtown attractions like Bass Hall and Sundance Square, offering the best steaks and experiences you can find in the city. Ruth’s Chris has a special broiling technique that produces your preferred temperature time and again. While you will need a friend to finish the Porterhouse steak, you won’t have to choose between the filet and the New York strip.
The basement level of Fort Worth’s Sinclair Hotel holds its own surprises. Dry-aged meats peak from behind the glass as you enter Wicked Butcher. But, you’ll find every type of steak on your carnivore dream list here as well. Smoked prime rib served with horseradish cream is 16 ounces of perfection at 97 West Kitchen and Bar. Savor the signature Heart o' Texas rib-eye, a nicely marbled slab, as you watch the cook sear it over an open fire—the dining room's focal point. Of course, the obligatory — and, for some, mandatory — side is the baked potato, loaded with butter, sour cream, chives, and even more butter, sour cream, and chives.
While it is way beyond just a steakhouse, this is where you can dine on some of the best steaks in town with a full array of sauces and toppings to boot. You just have to decide if you’d like to top it with butter-poached Maine lobster or enjoy it as is. We are an Australian-inspired steakhouse where mates gather, stories are exchanged, and steakhouse favorites flow as freely as the conversation.
We’ve compiled a prime list of the 14 best Fort Worth steakhouses to enjoy everything from tender filets to prehistoric tomahawks. This Fort Worth steakhouse gem will soon be on the move from Sundance Square, making its first stop on the ground floor of The Tower building at 530 Throckmorton (formerly home to Cantina Laredo) beginning this July. This will be Reata’s first step on the way to its forever home (which is still yet to be announced). The pan-seared pepper-crusted tenderloin never gets old, served with port wine sauce. While you can find every conceivable cut, and enjoy dry-aged wonders, why not splurge on something incredibly rare (pun intended)? As many know, American wagyu is typically a cross between Angus and Japanese wagyu cattle ― prized for its remarkable tenderness.
Both locations offer a family-friendly atmosphere, one-part Texana, one-part sports bar. Occupying the ground level of downtown’s 777 Main building, where its dining room peers onto Main Street, this exquisite 11-year-old American restaurant doesn’t advertise itself as a steakhouse. But it offers a half-dozen of the city’s finest steaks — no surprise, since owner Adam Jones was once the general manager of nearby Del Frisco’s. B&B is one of the few restaurants in the country to serve certified Japanese Kobe beef.
Combine that with the most mouthwatering steaks, a phenomenal wine selection, and 58 years of cherished tradition, and you’re in for one of the most special meals of your life. There are so many great steakhouses in Fort Worth, you almost forget about the one right smack dab in the middle of where Fort Worth’s long tradition with beef began. Theo's Saddle & Sirloin Inn opened in the early 1920s at the location where Riscky's Steakhouse is now, on Exchange Avenue in the Stockyards. Theo's was the first restaurant in the U.S. to offer calf fries on its menu — it sold the “calf fry sandwich” for 15 cents. After 17 years on Main Street, this underrated steakhouse moved into new digs in 2016, taking over the ground-level floor of downtown’s The Tower. The diagonally positioned, floor-to-ceiling slabs of concrete, left behind from the building’s original bank tenant, remain a cool architectural wonder, not to mention a way to get a bit of privacy.
Each of the restaurant’s cuts — three T-bones, ranging in size from 16 to 26 ounces, sirloin for two, filet mignon, and rib-eyes — are sprinkled or showered with a housemade garlic seasoning. No matter what you choose, it will come with a baked potato, wrapped in tin foil, Texas toast, green beans, and a salad topped with housemade Ranch dressing. You’re told from the get-go, there are no additional salad dressings. By celebrity chef Richard Sandoval, this premiere Fort Worth steakhouse leads with pan-Latin flair.
Our steak house is conveniently located inside the Historic Hilton Fort Worth. Fans rave of the hands-on, highly informed servers, the handsome atmosphere, and the vast collection of steaks. Choose from wet and dry-aged steaks, Australian wagyu and Japanese wagyu, Akushi rib-eye and American rib-eye. It’s a dizzying prospect, but one thing is for certain; no matter what you choose, it’ll be the right decision. Smartly, Cattlemen’s warns newcomers and tourists not to order its charcoal-broiled steaks cooked beyond medium.
Order potatoes if you must at Del Frisco’s, but make sure they’re the right potatoes. Del Frisco’s take on this classic dish forgoes potato slices in favor of cubes and onions in favor of bacon. This is more like a traditional baked potato, diced and bathed and baked in a roux of melted butter, finely chopped bacon, green onions, and some very, very good aged cheddar.
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