The VIP opening of Del Frisco’s took place last Saturday night. More than 1,100 people attended. One of those VIPs was founder Dale Wamstead. The flashy 564-seat two story restaurant includes two bars, two indoor lounges, a wine wall, a wine tower with moveable spiral staircase, three private dining room configurations and a patio deck with fire pit.
Hometown hero chef David Holben has been promoted to regional chef. He will train the Del Frisco’s culinary teams in Uptown and all other Texas locations. He appointed Tony Schwappach as the execuchef at Uptown.
The new menu features Prime beef and big, bone-in steaks from Stockyards in Chicago and seasonal seafood from Foley’s in Boston. They’ve also added selected cuts of beef from local vendors including HeartBrand Beef’s Texas Wagyu Akaushi rib-eye (Harwood, Texas), short ribs from 44 Farms, and Charred Broccolini with Pepper Bacon Grits from Homestead Grist Mill (Waco). According to the press release: “Holben predicts a new favorite for lunch will be the 44 Farms Jalapeno Burger with Texas Toast.”
Wine lovers rejoice. The wine list features more than 1,000 labels and 5,000 bottles that includes a mix of California and global wines from a variety of new and old world producers priced from $40 to $5000.
Last week, I reported Al Biernat was taking over the North Dallas space Del Frisco’s recently vacated. Biernat says, “The owners left the place spotlessly clean along with three bottles of wine and a welcome note.” So much for the notion that steak restaurants are cut-throat businesses.
