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At Toro Toro, you are treated to dinner and a show, with flames searing an array of meats at the open grill. The menu is intended for sharing with friends, and all steaks include chimichurri, salsa matcha, and grilled shishito peppers. Tim Love’s original restaurant in the Stockyards is an ode to Texas ranch life. Wild game is on the menu here including Love’s Montana bison ribeye draped in Hollandaise. The famous roasted garlic-stuffed beef tenderloin and a fork-tender prime rib also await your arrival. One of the finest of Fort Worth’s fine dining restaurants has long been Grace Restaurant.
Rosé Wines
If you’re looking for the fanciest steak in town, splurge on the unbelievably rich A5 Kobe ($220 for 4 ounces). When money matters, the more bang for your buck is the 40-ounce porterhouse, dry-aged in-house for 28 days. Technically, it’s for two, but it’ll take three or four to conquer this beautiful hunk. Words such as “opulent” and “grandiose” were invented to describe restaurants like B&B, the anchor eatery in Fort Worth’s upscale Shops at Clearfork dining and shopping mecca.
Bonnell’s Fine Texas Cuisine
Like most steakhouses, Cattlemen’s insists on serving its steaks medium-rare to medium, to retain flavor and juiciness. The Omni has added touches here and there to the menu, but the quality and personality of the original Bob’s comes through. Most steaks — carved out of corn-fed, Midwestern prime beef — come with the famous glazed carrot, a delight to some, a head-scratcher to others. Chef Chris Boydston started his culinary journey over 20 years ago at the young age of 17, working at upscale, Fort Worth-based restaurants. His love for cooking stems from his father and loving grandmother, who taught him that food is closer to the heart than it is to the stomach. Eventually, Chris moved his career into the hotel division of the culinary field, beginning as a supervisor and working his way up to Executive Chef by cultivating his culinary chops with hard work and training.
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We’ve compiled a prime list of the 14 best Fort Worth steakhouses to enjoy everything from tender filets to prehistoric tomahawks. This Fort Worth steakhouse gem will soon be on the move from Sundance Square, making its first stop on the ground floor of The Tower building at 530 Throckmorton (formerly home to Cantina Laredo) beginning this July. This will be Reata’s first step on the way to its forever home (which is still yet to be announced). The pan-seared pepper-crusted tenderloin never gets old, served with port wine sauce. While you can find every conceivable cut, and enjoy dry-aged wonders, why not splurge on something incredibly rare (pun intended)? As many know, American wagyu is typically a cross between Angus and Japanese wagyu cattle ― prized for its remarkable tenderness.
The basement level of Fort Worth’s Sinclair Hotel holds its own surprises. Dry-aged meats peak from behind the glass as you enter Wicked Butcher. But, you’ll find every type of steak on your carnivore dream list here as well. Smoked prime rib served with horseradish cream is 16 ounces of perfection at 97 West Kitchen and Bar. Savor the signature Heart o' Texas rib-eye, a nicely marbled slab, as you watch the cook sear it over an open fire—the dining room's focal point. Of course, the obligatory — and, for some, mandatory — side is the baked potato, loaded with butter, sour cream, chives, and even more butter, sour cream, and chives.
Welcome to Ruth’s Chris Fort Worth
If you’re in town for the Stock Show, you’ll feel right at home at Cattleman’s Steak House in the Stockyards. The wood-clad building has seen a lot of change in the district since it first opened there in 1947, but the consistent quality of its steaks has made it a mainstay for over 77 years. Try the 28-day dry-aged steaks from 6666 Ranch, like the cowboy bone-in rib eye. Embracing the cosmopolitan spirit of the Lone Star state, Wicked Butcher is a modern steakhouse celebrated for its acclaimed dry aging techniques. Located inside the iconic Sinclair Hotel in Fort Worth and its sister location within the Comerica Bank Tower in Dallas, it offers a unique dining experience for all who visit the DFW metroplex.
Come as you are, certainly, but expect five-star service, a double- (and sometimes triple-) digit menu, and food as luxurious as the cars parked in the restaurant’s valet. In the spirit of Texas, Del Frisco’s Fort Worth steakhouse features a dramatic, yet intimate, ambiance. Nestled downtown near the Convention Center, our warm mahogany-lined walls showcase hundreds of photographs that capture friends of the restaurant to create an atmosphere unlike any other steakhouse in Fort Worth. Guests can choose from a variety of spectacular dining spaces, including our stunning wine cellar, perfect for hosting memorable dinners. While Bonnell’s Fine Texas Cuisine is known for its beef steaks like the popular bleu cheese-crusted tenderloin, there is also wild game to consider.
Just perusing the large menu will take some time — there are more than 20 cuts of beef, from Texas wagyu to USDA prime. Through the years, the city’s steakhouse scene has grown to epic proportions. Not-so-pricy steakhouses still exist (Hoffbrau comes to mind), but beef’s business is booming in grand-scale ways. The Wicked Butcher, a lavish steakhouse in the new Sinclair Hotel, will soon rise downtown, where it will join heavyweights such as Grace, Del Frisco’s and The Capital Grille. This Bob’s Steak & Chop House location is conveniently placed near all downtown attractions, offering the city’s best steaks with curated wines and outstanding service to match.
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Steaks & Chops
I’d had burgers before and barbecue but nothing like this tiny chunk of meat with a night-black char on one side, a tiny squiggle of fat on the other. And just like that, another steak-lover in Fort Worth was born. Brian joined the Omni family in 2017, and later became a part of the Bob’s family in 2021. When he is not working, Brian enjoys spending time with his family, and is a proud Cheer, Gymnastics, and Soccer Dad. In his off time his family loves to cook together, take trips to the beach, fish, and explore all things in the great outdoors.
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My favorites include either the elk tenderloin served with whole-grain mustard risotto, fried poblano rings, and a fabulous blueberry chimichurri sauce, or the bison tenderloin with rye whiskey cream sauce. Hotel Drover has visitors covered with its proximity to the Fort Worth Stockyards, and its in-house dining at 97 West Kitchen & Bar dishes up some sizzling options as well. Start with a cocktail in the lavish lobby bar before heading to dinner. The steakhouse’s smoked prime rib served with horseradish cream is a specialty not to be missed. Ruth’s Chris delivers the ultimate, most hospitable steak house experiences in Fort Worth.
Combine that with the most mouthwatering steaks, a phenomenal wine selection, and 58 years of cherished tradition, and you’re in for one of the most special meals of your life. There are so many great steakhouses in Fort Worth, you almost forget about the one right smack dab in the middle of where Fort Worth’s long tradition with beef began. Theo's Saddle & Sirloin Inn opened in the early 1920s at the location where Riscky's Steakhouse is now, on Exchange Avenue in the Stockyards. Theo's was the first restaurant in the U.S. to offer calf fries on its menu — it sold the “calf fry sandwich” for 15 cents. After 17 years on Main Street, this underrated steakhouse moved into new digs in 2016, taking over the ground-level floor of downtown’s The Tower. The diagonally positioned, floor-to-ceiling slabs of concrete, left behind from the building’s original bank tenant, remain a cool architectural wonder, not to mention a way to get a bit of privacy.
Located on Houston Street in the Omni Fort Worth Hotel, this one-of-a-kind steakhouse is just next to the Fort Worth Convention Center and Water Gardens. The restaurant is minutes away from downtown attractions like Bass Hall and Sundance Square, offering the best steaks and experiences you can find in the city. Ruth’s Chris has a special broiling technique that produces your preferred temperature time and again. While you will need a friend to finish the Porterhouse steak, you won’t have to choose between the filet and the New York strip.
Nothing is more important to us than the health and safety of our Guests and Team Members, and we are taking additional measures to ensure our restaurants remain a safe and comfortable place. Our chefs, cooks, and kitchen staff are among the best in the world. Our steaks are cooked using a patented broiling method developed by our founder. They’re seasoned to perfection, and then served sizzling on 500-degree plates.
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