Chef Blaine Staniford’s elegant alternative to traditional steakhouses distinguishes itself with dishes that might be predictable elsewhere. Our latest favorite is his ruby-centered Colorado rack of lamb, cut into chops and fashioned into a tepee adorned with golden raisins and herbs atop a cauliflower puree. Likewise, the heritage pork chop plate finds a tender grilled cut blanketed in a lush yet simple combination of brussels sprouts and bulb onions in an apple butter with parsnip pudding alongside. Cool and perfect for enjoying on the patio with a specially selected champagne, the seafood tower augments king crab legs, lobster tail, oysters with piquant mignonette, and jumbo crab with a little shellfish salad in a tiny mason jar. The finish of butterscotch pudding with crushed Marcona almonds and salted caramel gelato brings a down-home element to a dressy dinner in sophisticated surroundings.
City: Fort Worth
Cuisine: New American