Guests ride down to Dakota s in a canopied glass elevator accessed from street level while viewing the 1,800

Size: px

Start display at page:

Download "Guests ride down to Dakota s in a canopied glass elevator accessed from street level while viewing the 1,800"

Gillian McCarthy
5 years ago
Views:

LOCATION LUNCH SERVICE MON FRI: 11a.m. 2:30p.m. DINNER SERVICE MON THURS: 5:30p.m. 10p.m. FRI: 5:30p.m. 10:30p.m. SAT: 5p.m. 10:30p.m HAPPY HOUR MON - FRI: 4p.m. 7p.m. LOCATION 600 North Akard St.

com /DakotasSteakhouse // /DakotasSteaks /DakotasSteakhouse // /Dakotas-Steakhouse RATED BY ZAGAT AS ONE OF THE TOP 50 RESTAURANTS IN DALLAS 2014 ABOUT DAKOTA S Dakota s was established in 1984 and

The name Dakota s was chosen in homage to the eight million pounds of Dakota mahogany granite that was used throughout the restaurant and Ross Tower.

2 LOCATION LUNCH SERVICE MON FRI: 11a.m. 2:30p.m. DINNER SERVICE MON THURS: 5:30p.m. 10p.m. FRI: 5:30p.m. 10:30p.m. SAT: 5p.m. 10:30p.m HAPPY HOUR MON - FRI: 4p.m. 7p.m. LOCATION 600 North Akard St. Dallas, Texas (214) /DakotasSteakhouse // /DakotasSteaks /DakotasSteakhouse // /Dakotas-Steakhouse RATED BY ZAGAT AS ONE OF THE TOP 50 RESTAURANTS IN DALLAS 2014 ABOUT DAKOTA S Dakota s was established in 1984 and has been a downtown Dallas dining icon for 30 years. The name Dakota s was chosen in homage to the eight million pounds of Dakota mahogany granite that was used throughout the restaurant and Ross Tower. Guests ride down to Dakota s in a canopied glass elevator accessed from street level while viewing the 1,800 square-foot outdoor subterranean courtyard. This cool oasis is complete with a 5-tiered granite water wall, multi-tiered landscaping, lava rock fire pit and black granite bar. Dakota s patio has long been considered one of the city s most romantic dining spots. CUISINE Dakota s Steakhouse is a true Texas treasure. Our Mid-Western Corn Fed USDA Prime Steaks from Allen Brothers are hand picked to ensure tenderness. We cook them at 1800 degrees to sear in the natural flavors. The restaurant also serves fresh seafood such as Salmon, Tuna and Maine lobster tails and traditional a la cart steakhouse sides including roasted wild mushrooms, a loaded baked potato and house onion rings. Dakota s boasts an extensive wine list, created to pair perfectly with the menu. Dakota s offers a selection of fresh daily specials, both for lunch and dinner. Lunch includes entrée salads and sandwiches to accompany the selection of steaks available. GROUP DINING Dakota s unique layout allows the restaurant to accommodate small business lunches, patio cocktail parties, rehearsal dinners and receptions, large corporate functions and other private events. Dakota s offers semi-private, private, outdoor and full restaurant private dining options. Our team of dedicated professionals will work with you to create your perfect celebration. For parties greater than 12, we require a set menu which will offer you and your guests the best selections from our full menu. Each guest will receive a custom menu with menu options and with your choice of greeting. Wine selections and additional bar options can be specially selected to complement your meal. OPENING DATE: Spring 1984 CATERING MANAGER: Sam Houghton EXECUTIVE CHEF: Taylor Kearney

CHEF S TABLE We have our private Chef s Table that accommodates up to 12 guests. This can be reserved for lunch or dinner.

The patio can accommodate up to 60 guests for a seated event or 120 for a cocktail reception.

RESTAURANT BUYOUT The entire restaurant is available exclusively for a buyout and seats approximately 125 guests inside with additional seating on the patio for 60 guests.

3 CHEF S TABLE We have our private Chef s Table that accommodates up to 12 guests. This can be reserved for lunch or dinner. WATERFALL PATIO Our climate controlled patio complete with waterfall, retractable roof, fire pit and private bar. The patio can accommodate up to 60 guests for a seated event or 120 for a cocktail reception. WINE ROOM Our semi-private Wine Room can accommodate up to 45 guests seated and 60 for a cocktail reception. This room also offers A/V capabilities. RESTAURANT BUYOUT The entire restaurant is available exclusively for a buyout and seats approximately 125 guests inside with additional seating on the patio for 60 guests. We can host a reception style event for 200 guests. OFF-SITE CATERING From 30 to 300, we can accommodate your off-site event needs Fire Pit Host 305 Piano etc Tunnel to Lincoln Plaza 17 E L E V A T Tunnel to Fairmont Hotel 405 F O U N T A I N FLOOR PLAN

GROUP LUNCH MENU I $27.00 / PERSON Five Pepper Chicken linguini. crisp chicken. sautéed peppers. shaved onion. tomatoes. olives. basil. lemon butter Pan Roasted Atlantic Salmon roasted baby carrots.

4 GROUP LUNCH MENU I $27.00 / PERSON Five Pepper Chicken linguini. crisp chicken. sautéed peppers. shaved onion. tomatoes. olives. basil. lemon butter Pan Roasted Atlantic Salmon roasted baby carrots. mustard sauce. poultry jus Assorted Dessert Platters chefs daily selections GROUP LUNCH MENU III $45.00 / PERSON Asian Chopped Salad cabbages. tomato. cashew. wonton. orange. sesame vinaigrette GROUP LUNCH MENU II $30.00 / PERSON Asian Chopped Salad cabbages. tomato. cashew. wonton. orange. sesame vinaigrette Five Pepper Chicken linguini. crisp chicken. sautéed peppers. shaved onion. tomatoes. olives. basil. lemon butter Pan Roasted Atlantic Salmon green beans. mustard sauce Roasted Hanger Steak grilled asparagus. hollandaise Flourless Chocolate Cake Five Pepper Chicken linguini. crisp chicken. sautéed peppers. shaved onion. tomatoes. olives. basil. lemon butter Pan Roasted Atlantic Salmon baby carrots. mustard sauce Roasted Hanger Steak grilled asparagus. hollandaise 6 oz. Filet roasted potatoes. horseradish cream two Flourless Carrot Cake Chocolate Cake Coconut Cream Pie MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE

GROUP DINNER MENU I $55.00 / PERSON Mixed Field Greens pine nut.

mustard beurre blanc FAMILY STYLE SIDES Sautéed Broccoli Roasted Garlic Mashed Potatoes Flourless Chocolate Tart New York Cheesecake

sherry honey vinaigrette Soup of The Day chefs selection four entrees 8 oz Filet Mignon 16 oz ribeye 14 oz NY Strip Grilled Scottish

5 GROUP DINNER MENU I $55.00 / PERSON Mixed Field Greens pine nut. sherry honey vinaigrette Soup of The Day chefs selection 8 oz Filet Mignon Grilled Scottish Salmon baby carrots. mustard beurre blanc FAMILY STYLE SIDES Sautéed Broccoli Roasted Garlic Mashed Potatoes Flourless Chocolate Tart New York Cheesecake GROUP DINNER MENU II $65.00 / PERSON two soups and two salads Mixed Field Greens pine nut. sherry honey vinaigrette Soup of The Day chefs selection four entrees 8 oz Filet Mignon 16 oz ribeye 14 oz NY Strip Grilled Scottish Salmon baby carrots. mustard beurre blanc FAMILY STYLE SIDES Sautéed Broccoli Steamed Asparagus Scalloped Potatoes Creamed Corn Sautéed Spinach Roasted Garlic Mashed Potatoes Flourless Chocolate Tart New York Cheesecake Classic Carrot Cake MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE

6 GROUP DINNER MENU III $75.00 / PERSON Mixed Field Greens pine nut. sherry honey vinaigrette Soup of The Day chefs selection Shrimp Cocktail cocktail sauce. remoulade 8 oz Filet Mignon 16 oz ribeye 14 oz NY Strip Grilled Scottish Salmon baby carrots. mustard beurre blanc Pan Roasted Halibut crushed new potatoes. hollandaise FAMILY STYLE SIDES Sautéed Broccoli Steamed Asparagus Scalloped Potatoes Creamed Corn Sautéed Spinach Roasted Garlic Mashed Potatoes Roasted Foraged Mushrooms Crisp Brussels Sprouts Flourless Chocolate Tart New York Cheesecake Classic Carrot Cake Coconut Cream Pie GROUP DINNER MENU IV $ / PERSON Mixed Field Greens pine nut. sherry honey vinaigrette Soup of The Day chefs selection Shrimp Cocktail cocktail sauce. remoulade Lump Crab Cakes mustard cream. arugula salad Tempura Rock Shrimp spicy aioli. lemon. sesame Pan Seared Foie Gras french toast. pickled strawberry compote. clotted cream Mustard Braised Bacon crispy brussels. apricot glaze Pan Roasted Texas Quail apricot tarte tartin. goat cheese. roasted onion four entrees 8 oz Filet Mignon 16 oz ribeye 14 oz NY Strip Grilled Scottish Salmon baby carrots. mustard beurre blanc Pan Roasted Halibut crushed new potatoes. Hollandais Roasted Duck citrus jus. baby carrot. heirloom grains Colorado Rack of Lamb baby carrots. mustard beurre blanc FAMILY STYLE SIDES four Sautéed Broccoli Steamed Asparagus Scalloped Potatoes Creamed Corn Sautéed Spinach Roasted Garlic Mashed Potatoes Roasted Foraged Mushrooms Crisp Brussels Sprouts Flourless Chocolate Tart New York Cheesecake Classic Carrot Cake Coconut Cream Pie MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE

HORS D OEUVRES PRICED PER DOZEN Passed Butler Style HOT HORS D OEUVRES Mini Beef Wellington $30 béarnaise Mini Crab Cakes $40 roasted garlic aioli Bacon Wrapped Scallops $60 herb buerre blanc Mini

apricot glaze Truffle Potato Bites yukon gold. parmesan. black truffle. chives COLD HORS D OEUVRES Prime Beef Tartare Crostini $27 caper, dijon, egg, red onion Mini Lobster Rolls $42 maine lobster.

7 HORS D OEUVRES PRICED PER DOZEN Passed Butler Style HOT HORS D OEUVRES Mini Beef Wellington $30 béarnaise Mini Crab Cakes $40 roasted garlic aioli Bacon Wrapped Scallops $60 herb buerre blanc Mini Quiche Loraine $26 bacon. gruyere. onion Dry Aged Meatballs $25 peppercorn sauce. danish blue cheese Chicken Satay $24 sweet soy. cilantro Braised Bacon Bites $32 mustard vinaigrette. apricot glaze Truffle Potato Bites yukon gold. parmesan. black truffle. chives COLD HORS D OEUVRES Prime Beef Tartare Crostini $27 caper, dijon, egg, red onion Mini Lobster Rolls $42 maine lobster. aioli. mirepoix. brioche Shrimp Cocktail $48 Dakotas cocktail sauce Tuna Tartar $36 wonton chips. sweet soy. spicy aioli Deviled Eggs $24 crisp shallot. house filing Classic Bruschetta $26 basil marinated tomatoes. mozzarella. crostini Smoked Salmon $28 cucumber cup. dill. everything cream cheese Roasted Red Pepper Hummus $22 lavash. olive oil For more information regarding group dining, please contact Sam Houghton at SHoughton@lpc.com or TAYLOR KEARNEY EXECUTIVE CHEF When Taylor Kearney was 13 years old, he got his first job washing dishes at a barbecue restaurant his brother managed, which led to kitchen jobs at other places around town. Since culinary school at The Art Institute of Dallas, Chef Kearney has traveled the world to work with some of the industry s best, including Charlie Palmer, Thomas Keller and Anne-Sophie Pic. Upon his return to Dallas, he joined the team at Restaurant AVA as Chef de Cuisine and opened the company s sister establishment, Boulevardier. Leaving the group, Chef Kearney moved back to New York to help a friend open his flagship restaurant. Chef Kearney then returned to Dallas to run Nick and Sam s Steakhouse. After three years with Nick and Sam s, the Front Room Tavern, Hotel Lumen s eatery, welcomed Chef Kearney to head up their kitchen. He introduced a new menu, catered fabulous events and cured his own meats. In June, Chef Kearney moved his talents to the much-anticipated Cedar Grove and featured his own farm-to-table menu. Chef Kearney continued to oversee kitchen operations of NL Group s restaurants before accepting the Executive Chef position at the Dallas landmark Dakota s Steakhouse in April The most unique thing about Dakota s is that it has been a true hidden gem in the heart of Dallas for such a long time. People are really starting to find out about this place and when they come in they are truly blown away. Where else are you going to get all of that while having the option to enjoy a romantic evening next to a waterfall? CHRIS FARBER GENERAL MANAGER Chris Farber has over twenty-five years of experience in the restaurant industry. Farber began his career as a dishwasher in 1993 in Louisiana and has worked his way up as an experienced server, bartender, manager and now General Manager. Farber worked at the famous Commander s Palace and opened restaurants all over the country for Copeland s of New Orleans. In 2005 after Hurricane Katrina, he relocated to New York to live with his sister and start anew. Farber served at Del Frisco s New York, the highest grossing steak house in the country, then was promoted to bar manager. Farber has worked for Del Frisco s Restaurant group for twelve years and at six different locations. In April 2018, Dakota s Steakhouse in downtown Dallas named Chris Farber as their new General Manager. Farber greets each challenge as an opportunity to grow and is thrilled to be a part of the Dakota s team. Farber strives to provide genuine hospitality and superior service to his guests. MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE

Guests ride down to Dakota s in a canopied glass elevator accessed from street level while viewing the 1,800

Guests ride down to Dakota s in a canopied glass elevator accessed from street level while viewing the 1,800 LOCATION LUNCH SERVICE MON FRI: 11a.m. 2:30p.m. DINNER SERVICE MON THURS: 5:30p.m. 10p.m. FRI: 5:30p.m. 10:30p.m. SAT: 5p.m. 10:30p.m HAPPY HOUR MON - FRI: 4p.m. 7p.m. LOCATION 600 North Akard St. Dallas,