Hot Date: Del Frisco’s new Dallas flagship Double Eagle steakhouse to open Saturday, September 10
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Southlake-based Del Frisco’s Double Eagle Steakhouse will open their new Dallas flagship location on Saturday, September 10, EscapeHatch has confirmed.
The new Uptown Dallas space is a real looker, too: a 14,000 square foot, two-story restaurant in the new McKinney & Olive tower designed by Cesar Pelli. The 564-seat restaurant is huge — and includes two bars, two indoor lounges, a wine wall, a wine tower, three private dining room configurations and city views from the second-story, patio deck with firepit.
This weekend’s opening marks the 13th Del Frisco’s Double Eagle and the 52nd restaurant overall for Del Frisco’s Restaurant Group, which also owns and operates 21 Del Frisco’s Grille locations and 18 Sullivan’s Steakhouse locations. The new Del Frisco’s replaces the now-closed Spring Valley location as the company’s flagship.
Fortunately, all-star GM Gina Cook makes the move from Spring Valley to Uptown; she’s one of my favorite Dallas GMs and lights up a room with her smile. Cook brings with her DF regional chef David Holben, now an 11 year veteran of Del’s. Holben continues to direct the menu, which is executed locally by chef Tony Schwappach, a veteran of Holben’s original Del Frisco’s Spring Valley location.
“Every time Tony is involved, he is doing things even better than the time before, always setting the bar high,” said Holben in a press release. “The wisdom is in the group. I am proud of the fact that the majority of my team has been with Del Frisco’s as long as I have been with the company and 95 percent of the staff from Spring Valley.”
The new Del Frisco’s Double Eagle Uptown menu will feature the same 28 day wet-aged filets and bone-in steaks they are known for, though they are not all graded as USDA Prime. New menu items include HeartBrand Beef’s Akaushi ribeye, 44 Farms brisket tacos and a 44 Farms short rib dish.
And this Del Frisco’s will also be open daily for lunch. On the menu: a 44 Farms jalapeño burger with Texas toast.
I’m delighted to see that super-talented sommelier Steve Orozco has joined the wine team, which includes somms Jessica Davis (a Spring Valley alum) and Chantel Daves (from Boston’s Del Frisco’s). They oversee a 1,200 label cellar.
“I’ve never felt so good about a company or a restaurant as I do about this Del Frisco’s,” Orozco told me. “Everyone is part of a team. Even the company president jumped in to clear tables” at a restaurant preview a few days ago.
Here’s the menu:
