New Dallas steakhouse will serve steaks less pricey than the rest
A new restaurant promising steaks at a cheaper price than usual is coming to Dallas. Called Steakyard, it's opening in an unusual niche near the Half Price Books on Northwest Highway at 6726 Shady Brook Ln., behind outdoor store REI.
Steakyard is from husband-and-wife Evandro Caregnato and Vanderleia Mallmann, natives of Brazil who worked for the churrascaria steakhouse chain Texas de Brazil before going on to found a churrascaria-style pizzeria concept called DeLucca.
The creation of Steakyard comes after they sold DeLucca in 2022, prompting their return to the category they know best.
"We received an offer we couldn’t refuse, so we sold it. Now we’re back to steaks," Caregnato says.
Their goal is to make a steakhouse you can visit casually instead of special-occasion-only, which boils down to one thing: dropping the price. A 12-ounce Prime rib eye, for example, will go for $32.
"Some steakhouses, you go every once in a while to celebrate, but I want people to come every time they stop here - like a neighborhood steakhouse," he says.
They'll offer sides in true steakhouse fashion: some traditional such as cream of spinach, some novel such as truffle cauliflower risotto and "corn creme brulee," a fancy way of saying creamed corn.
"We'll have oysters, pastas, but it'll be a small menu, and our signature dish steak frites," he says. "It'll be great food at a good price, with great ambiance, where you feel good when you come inside."
The restaurant is still under construction; they hope to open in October.
It's named Steakyard because of their vision of literally a steak yard - featuring a grand outdoor patio with seating for up to 150, including a picnic area where people can eat oysters and champagne.
It'll be centered on a large hearth, with raging flames of fire, visible from anywhere in the restaurant.
"We chose this location and built the building to accommodate the steakyard," he says. "I couldn't find a place that already existed that could accommodate what we want to do, with that huge hearth where customers could see the open fire."
"Once the grill is ready, it’s going to be the most beautiful thing that people can see," he says.