On any given night, suited regulars cluster together in the lobby of Del Frisco’s Double Eagle Steak House. The interior is refreshingly airy and modern compared to other stodgy steakhouses, but it still preserves a classic touch of urbanity.
Among the starters, both the crab cakes ($24.50), and the Blue Cheese Lettuce Wedge ($13.50), are standard steakhouse fare. However, the Seared Rare Wagyu Beef Carpaccio ($18), featuring buttery rounds of impossibly thin melt-in-your-mouth Wagyu, is a must-order.
Most of the sides, like the Spinach Supreme ($16), Maque Choux Corn ($14) and Chateau Potatoes ($13.50), come with a heavy influence of butter and cream. The sautéed mushrooms ($17), featuring a mix of four mushroom varieties (including shiitake and oyster) and finished with a house bordelaise, takes a different tactic, resulting in a more interesting main course accompaniment.
Del Frisco’s steaks are broiled at an incendiary 1,500 degrees and finished on a grill before being quickly shuttled to the dining room for carving, the meat audibly sizzling. A front-row seat to this theatric tableside production alone is worth the hefty prices. A 22 oz bone-in prime ribeye ($69.50) would normally be the de facto choice for steak-loving purists, but here, the 16 oz bone-in filet ($69.50) edges it out as the more succulent and flavorful cut. Pair it with a robust red—like the excellent Cade 2011 Howell Mountain, Napa Valley Cabernet Sauvignon ($150)—and you’ll officially reach steakhouse nirvana.
If by some miracle you’re not completely stuffed, dessert will send you over the edge. The Six-Layer Lemon Doberge Cake ($13.50) is a treasured house recipe, but the Banana Bread Pudding ($12), made from challah soaked in sliced bananas and cinnamon cream, is a fittingly decadent end to an indulgent evening.
BY: TIME OUT COMMUNITY REVIEWER MICHAEL PEARSON