Dallas Chop House has been created to provide a completely new approach to steakhouse dining .
Along with providing a refreshing, relaxing, energized environment for everyone to enjoy, it’s all about accessibility to the experience. Whatever your appetite, there’s something for you to enjoy at Dallas Chop House.
Dallas Chop House
Dallas Chop House has been created to provide a completely new approach to steakhouse dining in North Texas, and the United States.
Owner Mike Hoque, Nafees Alam, and a team of culinary experts have developed a menu for Dallas Chop House that is presenting fresh approaches to many of the classic recipes served in American Steakhouses. Mike, Nafees, and JD Lawrence will ensure that you and your guests have a dining experience at Dallas Chop House that will keep you coming back to see us.
Dallas Chop House is located at the ground floor of the well-known Comerica Bank tower, designed by Phillip Johnson. The restaurant integrates the atmosphere of the traditional Texas steak house with sleek, modern aesthetics. Materials and textures with a strong relationship to Texas create unique feature walls within the restaurant, and these walls are intentionally presented in a clean and refined manner. The open kitchen is at the heart of the restaurant, putting on display the culinary art of cooking steaks.
Warm and well-finished materials, unique steel detailing, and intimate lighting create an inviting and sophisticated dining area.
The bar, featuring hand-crafted cocktails and top wines, has a relaxed, refined atmosphere and includes a unique wood feature wall, bar with glowing onyx, and custom-designed seating.
The patio adjacent to the bar has plenty of seating for lounging as well as a custom steel and wood trellis, unique lighting, and a stone and steel feature wall with a custom built fireplace, and overlooks Downtown Dallas’ new Main Street Gardens.
The restaurant features artwork by local artist James Spurlock and Charlie Whinney, who resides in England. The art is an integral part of the space, and it celebrates both the modern aesthetics of the restaurant and the influence of Texas’ history of cowboys and cattle driving.
General Manager : Scott Fickling
Scott Fickling was born and raised in East Dallas. After earning a degree in Education at the University of North Texas, he enjoyed a successful teaching career before leaving the profession to open Dallas’ legendary bar and restaurant, The San Francisco Rose and St. Martin’s Restaurant. Scott was one of the pioneers of what today is one of Dallas premier entertainment streets “Lower Greenville.”
Opening the San Francisco Rose in 1977, as owner and operator, Fickling set new standards for Dallas nightlife in the late ‘70s and ‘80s. Opening St. Martins in 1980 created high standards of restaurant excellence still enjoyed today. Both restaurants are still open and thriving.
Scott also partnered with Gene Street in opening the ‘Balboa Café’ concept in the 1980s. Scott opened a bar called the ‘Star Bar’ on the 4th floor of the West End Marketplace when the Marketplace opened in the late 1980s.
Scott sold interest in his restaurants in 1992 and took four years away from the business before joining the Palm Steakhouse Group in 1996 as the new General Manager for the Denver location of the world-renowned dining destination. Scott was with The Palm for over eight years as GM of the Denver Palm, the Beverly Hills Palm and Director of Operations for the Western United States Palm restaurants. Scott left the Palm Management in 2004 to return to Denver and take a couple of years off before opening his own Steakhouse in the Cherry Creek North shopping area. His business was successful until 2008 when the harsh Denver economic environment forced him to close the restaurant.
After closing the restaurant Scott began a new project of creating a cooking show. Texas Cookin' is currently being shopped to the networks by Creative Entertainment Management out of Los Angeles.
Scott returned to Dallas in June 2009 to continue in the restaurant business. After a brief time in a local restaurant group as Director of Operations he was eager to join the Dallas Restaurant Group as GM of the new Dallas Chop House, utilizing his wealth of knowledge in helping start a new chapter in Dallas dining excellence.
Scott is proud of his family with a son Christian, a sophomore at the University of Colorado, and his daughter Jordan, a high school junior in Castle Rock, Co. His wife Lynda of 22 years is in Colorado as well.
Scott’s accomplishments have been reported on by numerous news outlets, including Entertainment Tonight, The Los Angeles Times, 5280, The Denver Post and US Magazine..
Executive Chef Kenny Mills
Chef Kenneth Mills brings successful experience from several north Texas restaurants to Dallas Chop House, including Sullivan’s Steakhouse and Ringside, an upscale steakhouse in North Dallas. Prior to that, he was Executive Chef of Chamberlain’s Fish Market Grill in Addison. His efforts to serve the freshest seafood available combined with his “guest first” mentality were rewarded with “Best Seafood Restaurant in Dallas” by both the voters and editors of City Search and Zagat.
Before Chamberlain’s, in 2007 Kenneth opened the second Little Katana for Mr. Odes Kito, helping to achieve a Four Star rating from the Dallas Morning News, as well as several other accolades. Chef Mills has served as a Consulting Chef in a variety of new ventures, including DRG Concepts’ Go Fish Ocean Club, The Catalina Room, Tony’s Prime Steakhouse and Farmers Market Grille, covering a wide range of cuisines from prime upscale to Asian to southern.
As the Executive Chef at The Capital Grille for four years, Mills was selected to be in the first edition of The International Who’s Who of Chefs 2004-2005 edition, the Dallas Junior Leagues cookbook Dallas Dish, and was rated Exceptional by Zagat for two years running. Prior to The Capital Grille, Chef Mills was featured as a Guest Chef at the Denver and District Chophouses as well as developing dishes for Café Patrique, with Stephan Pyles and David Holbein.
At Chow Thai Pacific Rim from 2000 to 2001, Chef Mills worked with concept developers Vinne Virasin and daughter Prisna to develop the only 4 star Asian cuisine in the Metroplex. Pacific Rim received a 4 Star rating by The Dallas Morning News, was voted Best Fusion Foray by Dallas Observer, was listed as one of The Top Ten New Restaurants by The Dallas Morning News, and received favorable reviews from Dallas Observer, D Magazine, The Dallas Business Journal, and Zagat.
Prior to this, Chef Kenneth Mills was the chef at Humperdink’s Seafood and Chophouse in north Dallas and Natura Café in the uptown area, where he developed organic and healthy recipes in conjunction with The Cooper Clinic. He was also the chef in charge of catering The Cattle Baron’s Ball and The Silver Spurs fundraisers for Loma Luna as well as the owner/chef of Fort Worth based Cowboy Café. He has worked with chefs Dan O’Leary, Richard Chamberlain, Chris Ward and Mark Marrow.
In addition to all his typical everyday duties associated with running a kitchen, he has also appeared on cooking shows for KERA/ Channel 13 and Good Day Dallas KDFW-TV. He has taught cooking classes for The Farmers Market and Share Our Strength and enjoys cooking at the various benefits around Dallas including Taste of Frisco, The Dallas Morning News Food & Wine Festival, Taste of The World, The Farmers Market Hoe-down, The Magical Mystery Tour, catered for The Dallas Cowboy during training camp and participated in two AIWF Caesar Salad competitions.
Chef Mills lives in Arlington with his wife Rachel and son Travis.
RANDY MORGAN Executive Chef
Chef Randy Morgan is continually inspired by the abundance of seafood from both the east and west coasts of the United States and the major ports where he has built his stellar restaurant career. He’s bringing these wonderful flavor adventures to North Texas at Dallas Fish Market, featuring fine recipes using the absolute freshest catches from oceans and streams all over the world.
Chef Morgan’s original inspiration and passion about food came from spending time with his grandmother in his native Los Angeles, where he helped her in the kitchen as a young boy and shared in the joys of great flavors and how they bring people together around a table.
His passion for the culinary arts, along with music, grew as he worked in various positions to learn the business. His experience as a young fish butcher in Seattle was where his fascination with seafood and all its possibilities was cultivated, learning from the experts the vital importance of freshness and all the variances among fish and seafood that impact fine recipes.
Says Chef Morgan, “When you taste really fresh seafood, it is like an awakening unlike anything else. I only deal with small seafood companies who are passionate about the fish they send me, and not just trying to sell me fish because they need to get rid of it because no one else will buy it. I receive several phone calls every morning at the restaurant from the small seafood purveyors I have worked very closely with for the past six years. I look forward to their call because I know that they have gotten their hands on some really amazing fish and they want me to try it out. And when they share those special catches with me, I feel like a kid at Christmas time.”
Chef Morgan’s culinary career and dedication to fish and seafood began in Seattle. Yet the additional excitement of New York and its network of food leaders drew him to the East coast to absorb more experience and to share his talent. Chef Morgan’s success in New York included Sous chef leadership at Manhattan destinations such as Times Square eatery Mars 2112, Moscow with Chef Matthew Ries, 26 Seats, the re-opened, world-famous Russian Tea Room with Chef Fabrice Canell, and Ye Waverly Inn with noted CIA professor Patrick Haynes.
The acclaim Chef Morgan received at Ye Waverly caught the attention of Kevin Davis and Napa Valley Celebrity Chef Jan Birnbaum, who recruited Chef Morgan back to the west coast to Seattle’s Sazerac in the Hotel Monaco. From there, Chef Morgan’s leadership talents and expertise in seafood won him a position as a corporate trainer for Oceanaire, and brought him to Texas to open the Dallas location.
Morgan left Oceanaire in 2003 to become Executive Chef for the Microsoft Executive Briefing Center in Redmond, WA, where he prepared the daily meals for Fortune 500 executives, high-profile international dignitaries, and catered private celebrity parties.
From Microsoft, Chef Morgan was recruited by celebrity chef Todd English at Fish Club in Seattle’s Waterfront Marriott Hotel and Resort.
Chef Morgan’s amazing experience and leadership talents made him a natural for Dallas Restaurant Group to appoint him as Executive Chef for Dallas Fish Market.
“What keeps me in the business and at this level is the passion and respect I have for the restaurant industry – and for food. I love taking amazing ingredients, using them to their full potential and putting together a dish that I am proud of – and excited to serve to my guests. It’s a special feeling delivering a plate of food to a guest and seeing their eyes light up as soon as you set the dish in front of them, knowing that that particular dish is going to not only nourish their bodies, but also give their senses a shot of euphoria.”
“I also love the adrenaline rush of being in the kitchen on a busy night with my cooks – all of us in a groove and with things rockin’. Controlled chaos! It might look chaotic to an outsider, but things are moving like a perfectly tuned machine.”
40 people seated, 60 people reception-style*
Audio Visual Provided
Glass Wall Overlooking Main Dining Room
24 people seated*
Audio Visual Provided
Window Overlooking Main Street
MAIN STREET LOUNGE
24 people seated
Audio Visual Options
Semi - Private
Glass Wall Overlooking Main Street
Patio Access Door
CHOP HOUSE PATIO
150 people reception style*
Semi Private/Completely Private
Patio Access Door to St. Paul
Up to 250 people
*We offer a set menu in these areas with options for your guests.
Dallas Morning News
Post Dinner Club
Dallas Observer Review
open table diners choice award
John Mariani article
Dallas Morning News Review
D Magazine Review
Best Steak House 2010 Dallas Morning News
WFAA Chef John Tesar
D Magazine Best Steakhouses in Dallas
OpenTable Diners’ Choice Winner 2012
Dallas Chop House Morning News
Dallas Chop House Morning News
Dallas Chop House Thrillist
POST DINNER CLUB
DALLAS OBSERVER REVIEW
OPEN TABLE DINERS CHOICE AWARD
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April 18, 2010
Dear Valued Restaurant Partner,
Congratulations! As a tribute to the excellent experience your restaurant provides, OpenTable.com diners voted your restaurant, Dallas Chop House, onto the OpenTable Diners' Choice lists for April. As a way to celebrate this achievement and to increase the visibility of the award among visitors to your website, we have developed an electronic "badge" that we hope you will display on your restaurant's website. If you have not already, you should also receive a window static in the mail that can be displayed on your restaurant's window or door.
The "Diners' Choice Winner" electronic badge is designed to be easily added to your website and customized with your restaurant's name and reservation links. Step-by-step instructions to add this badge to your website can be found here. Please note, if your website uses flash, you will need to post this badge on a non-flash page of your website.
As a reminder, our Diners' Choice lists are generated by the feedback we receive from diners who book through OpenTable and are marked as seated at your restaurant. OpenTable emails these diners asking them to complete a Dining Feedback Form about the different aspects of their dining experience. You can view this feedback via your secure account on OTRestaurant.com. In addition to providing restaurants with free feedback from recent diners, these forms are used to generate the local "top restaurant" lists published monthly on OpenTable.com.
Error! Filename not specified.Download instructions for customizing and installing this electronic badge or cut and paste the following URL into your web browser: http://otimage.net/img/partner/DinersChoiceWidget.pdf
If you have any questions about this electronic badge or would like to receive additional window statics, please simply contact OpenTable customer care at 1-800-OpenTable. Congratulations on your accomplishment. We look forward to seeing your restaurant on more Diners' Choice lists in the future!