Here in North Texas, we love our steaks. And that means we can never have one too many steakhouses. But with all those steakhouses, how do you stand out? By being very, very good. And Steakhouse is very, very good.
Opening late last year, Steakhouse is stylish and elegant, yet relaxed. Perfect for North Texas. It's a European-inspired steakhouse, so yes, expect delicious steak frites, pasta and on-point negronis.
Steakyard's Brazilian owners weren't content to just do Euro-inspired and added some twists of their homeland, including serving picanha, the country's favorite cut that's reminiscent of sirloin. You don't usually find this cut in the U.S., so being able to enjoy it cooked over an oak flame is a treat. Before ordering, we were given a heads up that Steakyard's default setting is cooking steaks to medium rare or medium. The reason is that this is the optimal flavor-wise when cooking over an oak-fired flame to ensure the meat is tender and juicy.
"I like that this place doesn't have a lot on the menu," a guest at a neighboring table said to us. I agree. The menu is focused and doesn't try to be all things to all people. As of writing, there are only three steaks on the menu: a 9-oz tenderloin, the 10-oz picanha and a 14-oz akaushi ribeye. If you've perused a steak menu, you'll know the prices Steakyard is asking for these ($26, $32 and $48) are fair — a deal, even.
The same goes for the cocktail menu. While elsewhere, it continually feels like mixed drinks are climbing above $15, here everything is below $12. The bourbon and whisky list is robust, and while the length might overshadow the wine list, you can get a liter bottle of Caymus Cabernet Sauvignon for $98 — another deal.
The service also impressed. A look behind the curtain: When visiting restaurants, we try to get all food brought to the table at once, so we can photograph and film, and also to hopefully reduce the workload on the staff (and they don't have to continually bring dishes out and can do it all at once). Ana (@anaxluiza), who took care of us, kindly asked if she could reheat our dishes after we finished filming — we politely declined but were moved by her suggestion. It was small and thoughtful, and honestly, a first. We appreciated it.
That feeling of care was felt throughout the meal, whether that was in how Steakyard approaches steaks, drinks, pricing and the entire experience. Because of that, this isn't just another steakhouse.
.png;w=120;h=80;mode=crop)
