This family run steakhouse has one of the classiest, most elegant interiors in Dallas, with arched ceilings, opulent chandeliers, black and white décor, and live piano music. But don’t make the mistake of thinking they’ve misplaced their Texas roots: the 22 oz. dry-aged, bone-in Cowboy, served with twin pats of mouth-watering herb butter, is one of the best cuts in the city. Same with the porterhouse. And that’s not even mentioning their fresh seafood or from-scratch soups.