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Magical iconic subterranean restaurant in downtown Dallas closes after 36 years

Their steaks were top-quality.

Photo courtesy of Dakota's Steakhouse

One of Dallas' oldest and most iconic restaurants has become another coronavirus fatality: Dakota's Steakhouse, the downtown seafood and steakhouse hidden in a cool subterranean space, has officially closed its doors.

Chef Pete Harrison confirmed that the staff got the word on May 19 that the restaurant would not reopen.

Harrison was the last in a series of notable chefs who had overseen what was always a top-notch kitchen; he'd been with Dakota's for more than five years.

"I felt a lot of pride being the chef there," he says. "It's sad to see an institution like this close, especially since we started the year off doing better than we ever have."

Established in 1984, Dakota's had been open for 36 years — a longevity surpassed by few other surviving restaurants.

And with its below-ground location, it had one of the most distinctive and romantic settings in the city, coming in second only to Five Sixty By Wolfgang Puck, the restaurant atop Reunion Tower which closed in April.

Dakota's mystique was not just that you had to take an elevator that went down, not up, to get there; or that it possessed a garden waterfall and elegant NOLA-esque ambiance.

It was the way it had a magical aura, an in-the-know speakeasy kind of thing, a secret oasis sitting beneath a city sidewalk in the middle of downtown Dallas.

Dakota's website recounts the history of its underground location: The site was once occupied by First Dallas Baptist Church, who put a clause in the deed prohibiting future owners from selling alcohol on former church grounds.

Lincoln Property Company bought the property but was determined to have a restaurant to anchor their international headquarters. They discovered that "on the grounds" did not include below ground, so they excavated the land and placed their restaurant 18 feet below street grade.

Customers entered the restaurant on street level, boarding a glass elevator that provided views on the ride down of an 1,800 square-foot subterranean courtyard with a 5-tiered granite water wall, multi-tiered landscaping, lava rock fire pit, and black granite bar.

This was the place to get the perfect wedge salad topped with thick-cut chunks of bacon; classic lump crab cakes, plump in stature with golden-brown edges; calamari fried to a crisp, served with lemon halves carefully wrapped in a fabric cover to keep the seeds from marring your flawless dining experience.

Steaks were from renowned beef purveyors, Allen Brothers, each aged for a minimum of 28 days. Fish and chips were made with Atlantic cod, and you could make more than a meal out of classic steakhouse sides such as mac and cheese, sauteed spinach, and beer-battered fries.

It served not only as a lovely date-night destination but also a sophisticated lunch spot for the downtown work set, who could get a shaved New York strip French dip sandwich with bell pepper, onion, and provolone for $15.

The option of being able to walk to it from your Central Business District office gave it a uniquely urban charm.

Many acclaimed Dallas chefs and food & beverage professionals worked there over the years.

While Lincoln still leased the space, the building itself had been sold multiple times over the years. Lincoln did not respond to a request for comment.

closings downtown

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Halal BBQ smokehouse warms the coals for winter opening in Richardson

Rendering courtesy of Sire & Sons

Rendering of Sire & Sons.

A new barbecue restaurant blending Southern flavors with global influences is heading to downtown Richardson: Sire & Sons Smokehouse is set to take over the former Jasmine Café space at 107 E. Main St. in December.

The project comes from pitmaster and chef Terrance Hill and entrepreneur Huzaifah Ali. The business partners are two culinary leaders from different backgrounds who share a deep passion for good food.

Hill, a Dallas native, learned the craft of smoking barbecue as a young boy from his father and uncles; they learned from the grandfather Hill never met. The family routinely cooked in their backyard for neighborhood and church events.

Hill formalized his training at culinary schools Le Cordon Bleu and Johnson & Wales before refining his craft over the years at Lockhart Smokehouse in Plano. After opening Blu’s Barbecue in North Dallas, he continued teaching and catering.

Sire & Sons comes from tenured restaurateurs.Photo courtesy of Sire & Sons

Ali grew up in a family of restaurateurs with ties to several Dallas-area establishments, including The Port of Peri Peri in Plano and Irving, as well as Jimmy’s Burger and Grill in Plano, which Ali helps manage.

Hill and Ali first met through a mutual vendor in 2019. That's when they first came up with the idea to launch a halal barbecue joint. Although the pandemic delayed their plans for a few years, their vision remained strong, they say.

“We started talking about opening a halal smokehouse, which wasn’t really a concept heard of in Dallas at the time,” Ali says. “Since then, we’ve done catering and trial pop-ups to test the concept. The response was incredible, so we knew we were onto something good.”

They began the business under the name 225 — referencing the temperature for low-and-slow barbecue — but later rebranded to Sire & Sons, an homage to both their heritages and the men in their families who taught them how to cook, they say.

Their menu is entirely halal, which refers to meat raised and butchered in accordance with harm-minimizing Islamic guidelines. While rooted in Islamic tradition, the conscientiously made meat is increasingly popular among secular and non-Muslim diners. Hill adds that the barbecue on the menu is also traditionally Texan with a distinct Southern influence.

“Our goal is to stay authentic to Texas barbecue and Southern cuisine while adhering strictly to halal methods,” Hill says. “Minus the pork and alcohol, we’re still going to provide some of the best food you’ve ever tasted.”

The lineup will feature brisket, lamb, chicken, turkey, pastrami, and sausages, alongside burgers and nachos. Sides include a five-cheese mac and cheese, potato salad, and West African jollof rice. Warm naan, or flatbread, will replace the sliced white bread traditionally served with barbecue.

Rendering of the interior.Rendering courtesy of Sire & Sons

Working alongside culinary professionals from parts of the world like Morocco and Pakistan has influenced their unique and authentic flavor and spices, the owners say.

For dessert, diners can expect classics with a twist, such as banana pudding made with pound cake instead of traditional vanilla wafers and a peach cobbler dump cake. The barbecue specialists are partnering with local Sonshine Bakery to offer additional sweets, including Ali’s personal favorite, banana bread.

The 3,200-square-foot space will seat about 70 guests. Parting with the traditional rustic barbecue joint look, the interior will feature modern aesthetics paired with warm, natural light and an outdoor patio for extra seating.

Sire & Sons will be open 11 am-8:30 pm Wednesday-Thursday, 11 am-11 pm Friday-Saturday, and 10 am-6 pm Sunday. The smokehouse is developing a Sunday brunch menu, which will debut soon.

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