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 75201 (214) 740-4001 www.dakotasrestaurant.com /DakotasSteakhouse // /DakotasSteaks /DakotasSteakhouse // /Dakotas-Steakhouse RATED BY ZAGAT AS ONE OF THE TOP 50 RESTAURANTS IN DALLAS ABOUT DAKOTA S Since our opening in 1984, Dakota s has been a renowned Dallas location. From street level, guests ride down to Dakota s in a canopied glass elevator overlooking the subterranean courtyard: A cool oasis framed by a 5-tiered landscaped water wall, and featuring a centerpiece lava rock fire pit. Our interior offers antique appointments sourced from old Dallas mansions, Italian basketweave marble flooring, and old-steakhouse understated grandeur. The name itself is an homage to eight million pounds of Dakota mahogany granite used throughout Ross Tower and the restaurant proper. CUISINE We are a true Texas treasure, offering Corn-Fed USDA Prime Steaks cooked in a custom 1800 broiler oven. We also serve seafood classics, as well as traditional family-style steakhouse sides. Pair your meal with a cocktail from our bar, or a selection from our wine list. GROUP DINING Dakota s unique layout allows the restaurant to be sectioned as to accommodate small business lunches, 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. Our set menus will offer you and your guests the best selections from our full menu. Each guest will receive a custom printed menu with your pre-approved options and choice of greeting. Wine selections and additional bar options can be specially selected to complement your meal. Complimentary Valet provided for your guests. 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. WATERFALL PATIO Our climate controlled patio complete with waterfall, retractable roof, fire pit and private bar. The patio can accommodate up to 84 guests for a seated event or over 150 for a standing cocktail reception. WINE ROOM Our semi-private Wine Room can accommodate up to 48 guests seated and 75 for a standing cocktail reception. This room also offers A/V capabilities. RESTAURANT BUYOUT The entire restaurant is available for exclusive buyouts, with seating re-arranged to one s liking. Capacity for seated guests reaches about 290, with 206 seated guests inside, and a further 84 seated guests on our patio. We can also host a non-seated, reception style event for ~600 guests. OFF-SITE CATERING From 30 to 900, we can accommodate your off-site event needs. 83 82 81 80 26 25 24 23 22 21 20 1 2 3 4 5 6 etc... 34 33 32 31 30 15 44 43 41 18 16 17 Piano 53 42 52 62 72 51 40 50 60 70 19 54 64 63 61 Host 73 71 E L E V A T 201 101 202 203 301 102 302 103 Fire Pit 303 304 401 402 403 404 104 204 205 305 406 405 F O U N T A I N FLOOR PLAN Tunnel to Lincoln Plaza Tunnel to Fairmont Hotel
LUNCH $35 / PERSON* LUNCH $45 / PERSON* blue crumbles & dressing, bacon, tomato, herbs romaine heart, parmigiano, garlic crouton Hanger Steak grilled asparagus, hollandaise Pan-Roasted Scottish Salmon roasted cauliflower, drunken raisin, Crisp Chicken 5-Pepper Linguini mixed peppers, onion, tomato, olive, basil, Flourless Chocolate Tart Key Lime Pie blueberry sauce blue crumbles & dressing, bacon, tomato, herbs romaine heart, parmigiano, garlic crouton 6oz Filet Mignon grilled asparagus, hollandaise Pan-Roasted Scottish Salmon roasted cauliflower, drunken raisin, Crisp Chicken 5-Pepper Linguini mixed peppers, onion, tomato, olive, basil, (SELECT TWO FOR YOUR PARTY) Crème Brûlée Coconut Cream Pie cake crust, toasted coconut Flourless Chocolate Tart Key Lime Pie blueberry sauce *PLUS 22% SERVICE CHARGE & 8.25% TAX; MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE
HORS D OEUVRES Passed Butler-Style COLD HORS D OEUVRES Prime Beef Tartare Crostini $32 /doz caper, dijon, egg, red onion Lobster Roll Minis $48 /doz maine lobster, aioli, mirepoix, brioche Shrimp Cocktail $48 /doz signature cocktail sauce Tuna Tartare $39 /doz spicy aioli, sweet soy, wonton chip Deviled Eggs $30 /doz crisp shallot, house filling Classic Bruschetta $28 /doz basil marinated tomato, mozzarella, crostini Smoked Salmon $32 /doz cucumber cup, dill, everything cream cheese Roasted Red Pepper Hummus $28 /doz lavash, olive oil HOT HORS D OEUVRES Beef Wellington Minis $40 /doz béarnaise Crab Cake Minis $48 /doz roasted garlic aioli Bacon-Wrapped Scallops $72 /doz herb Quiche Lorraine Minis $30 /doz bacon, gruyère, onion Dry-Aged Meatballs $36 /doz voodoo peppercorn sauce, pecorino romano Chicken Satay $32 /doz sweet soy, cilantro Braised Bacon Bites $36 /doz mustard vinaigrette, apricot glaze Truffle Potato Bites $32 /doz yukon gold, parmesan, black truffle, chives For more information regarding group dining, please contact Sam Houghton at SHoughton@LPC.com or 214. 740.4001 TAYLOR KEARNEY EXECUTIVE CHEF A culinary graduate of 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 lead the kitchen at Restaurant AVA, Boulevardier, Nick & Sam s, Front Room Tavern, Cedar Grove, and now... Dakota s, where he has committed to the excellence enjoyed here since 1984. JAMIE BENGE GENERAL MANAGER Jamie brings over two decades experience, both Front and Back of House, established at NY s Union Pacific, NY s Del Frisco s, Boston s Seaport Del Frisco s, Al Biernat s on Oak Lawn, and now......dakota s, where beyond his considerable knowledge, his infectious charm and passion for hospitality are a solid foundation for this revered Dallas institution. *PLUS 22% SERVICE CHARGE & 8.25% TAX; MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE
PRE-THEATRE MENU $70 / PERSON* (This menu s dining completes prior to 7:30) romaine heart, parmigiano-reggiano, garlic crouton, classic anchovy dressing Mixed Field Greens cucumber, carrot, tomato, crisp onion, spiced ranch Southwestern Clam Chowder cream chowder, southwestern spices, bacon, poblano 6oz Filet Mignon Pan-Roasted Scottish Salmon roasted cauliflower, drunken raisin, almond,...with THESE TWO FAMILY STYLE SIDES... Grilled Asparagus Roasted Garlic Whipped Potatoes Flourless Chocolate Tart New York Cheesecake blueberry sauce $85 / PERSON* DINNER danish blue crumbles, bacon lardon, tomato, herbs, blue cheese dressing romaine heart, parmigiano-reggiano, garlic crouton, classic anchovy dressing Mixed Field Greens cucumber, carrot, tomato, crisp onion, spiced ranch Southwestern Clam Chowder cream chowder, southwestern spices, bacon, poblano 16oz New York Strip 16oz Ribeye 8oz Filet Mignon Pan-Roasted Scottish Salmon roasted cauliflower, drunken raisin, almond,...with THREE OF THESE FAMILY STYLE SIDES... Haricot Vert Brussels Mac N Cheese Grilled Asparagus Roasted Garlic Whipped Potatoes Crème Brûlée Seasonal Fruit Crumble à la mode Flourless Chocolate Tart New York Cheesecake blueberry sauce *PLUS 22% SERVICE CHARGE & 8.25% TAX; MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE
$100 / PERSON* DINNER $125 / PERSON* DINNER blue crumbles & dressing, bacon, tomato, herbs romaine heart, parmigiano, garlic crouton Mixed Field Greens cucumber, carrot, tomato, crisp onion, spiced ranch Southwestern Clam Chowder cream chowder, southwestern spices, bacon, poblano Shrimp Cocktail signature cocktail sauce Crab Cake rémoulade, citrus slaw Dry-Aged Meatballs voodoo peppercorn sauce, pecorino romano Goat Cheese Ravioli brown butter, mushroom, marcona almond 16 oz Bone-In Filet Mignon 16oz New York Strip 16oz Ribeye Pan-Roasted Seabass market vegetables, hollandaise...with FOUR OF THESE FAMILY STYLE SIDES... Lobster Mac N Cheese Beer-Battered Fries Haricot Vert Brussels Grilled Asparagus Roasted Garlic Whipped Potatoes 4TH COURSE CHOICE Crème Brûlée Seasonal Fruit Crumble à la mode Six-Layer Chocolate Cake vanilla gelato New York Cheesecake blue crumbles & dressing, bacon, tomato, herbs romaine heart, parmigiano, garlic crouton Mixed Field Greens cucumber, carrot, tomato, crisp onion, spiced ranch Southwestern Clam Chowder cream chowder, southwestern spices, bacon, poblano Pan-Seared Foie Gras apple tarte, spiced caramel Shrimp Cocktail signature cocktail sauce Crab Cake rémoulade, citrus slaw Dry-Aged Meatballs voodoo peppercorn sauce, pecorino romano Goat Cheese Ravioli brown butter, mushroom, marcona almond 16oz Bone-In Filet Mignon 18oz Bone-In Kansas City Strip 22oz Bone-In Cowboy Ribeye 20oz Pork Porterhouse roasted apple compote Rack of Lamb fig jam Pan-Roasted Catch of the Day chef s creation Roasted Pheasant...WITH ALL SIX OF THESE FAMILY STYLE SIDES... Lobster Mac N Cheese Beer-Battered Fries Haricot Vert Brussels Grilled Asparagus Roasted Garlic Whipped Potatoes 4TH COURSE CHOICE Crème Brûlée Seasonal Fruit Crumble à la mode Six-Layer Chocolate Cake vanilla gelato New York Cheesecake *PLUS 22% SERVICE CHARGE & 8.25% TAX; MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE