Steakhouse News

2 Dallas steakhouses proclaimed among the best in the world

Nuri Steakhouse ranked 84th on the list.

Photo courtesy of Nuri

Two Dallas steakhouses have been honored in a new global ranking of the 101 Best Steakhouses in the World: Nuri Steakhouse and Knife.

The ranking, by London-based company Upper Cut Media House, is based on incognito reviews of each restaurant by so-called "Steak Ambassadors" who have industry backgrounds as chefs, food journalists, or "certified meat- and Wagyu masters."

The two Dallas entries join 17 others in the U.S. that made the cut. According to the list, the No. 1 best steakhouse in the world is Don Julio Parrilla in Buenos Aires, Argentina.

Steakhouses were evaluated based on the quality and variety of its meat offerings, and additional factors such as wine list, staff service, online presence, interior design, and ambiance. The list emphasizes that each steakhouse was not evaluated on a "pay-for-play" basis to keep reviews objective.

Knife Steakhouse ranked No. 47 on the list, with the publication praising acclaimed chef John Tesar's expertise and dry-aging practices.

"In the heart of Dallas, Knife by Chef John Tesar has long stood as a bold reimagining of the American steakhouse—a place where dry-aged beef, culinary precision and Texan swagger converge to create one of the most compelling meat-centric experiences in Texas," the review says.

Steak at Knife in Dallas. Photo courtesy of Knife

Prime Texan and Akuashi beef cuts are dry aged for up to 140 days to develop their signature taste and "velvet-like textures rarely found outside of Europe," and the curated wine list provides numerous options for pairing a deep red vintage with such boldly flavored steaks.

Guests who want to visit the Dallas location will have to make their reservations soon before it shutters at The Highland Dallas hotel at the end of August. (Fortunately, there is also a second Knife located in Plano which opened at the Shops at Willow Bend in 2018.)

Nuri Steakhouse debuted at No. 84 on the list after being open open for less than a year, after more than two years in the works.

Executive chef Mario Hernandez and culinary director Minji Kim source Nuri's steaks from local Texas farms like 44 Farms, and Blue Branch Ranch in Oklahoma. Other high quality cuts like as Wagyu steaks are imported from Australia and Japan.

"The restaurant employs a Jade broiler that reaches temperatures up to 1,600 degrees Fahrenheit, allowing for a perfect sear and caramelization, particularly on their Korean-marinated short ribs," the review says.

Nuri Steakhouse Nuri's elegant design was two years in the making.Photo courtesy of Nuri

Other Asian-inspired details that make Nuri stand out include its array of traditional Korean condiments and banchan (small side dishes), the review adds.

Nuri owner Wan Kim expressed his appreciation for the honor in a release.

"We are immensely grateful to our dedicated team and to the guests who have supported us from day one. This milestone is only the beginning," he said.

The only other Texas steakhouse to make the list was Jeffrey's in Austin, which ranked No. 52.

dallas john tesar restaurants steakhouses world's best

Tex-Mex News

Get Tex-Mex and bargain margs at Alexander's Cantina in North Dallas

A Mexican restaurant with a killer happy hour has debuted in North Dallas: Alexander's Cantina & Cocina, a family-owned restaurant and bar, has opened at 4805 Frankford Rd. #105, a space most recently occupied by Casa Don Luis Tex-Mex and before that, a Corner Bakery.

Alexander's is a bigger-and-better spinoff of Alexander's Mex Cuisine, a restaurant opened in Plano in 2023 by Bernardo Garduño and his family, featuring Tex-Mex and street food from his hometown Mexico City.

Garduño worked for many years in the service industry before coming to Dallas in 2015. He crafted Alexander's menu by drawing on his restaurant experience, along with recipes from his mom.

Signature dishes include:

Pambazo — Mexican bread dipped in chili sauce, filled with potatoes, chorizo, and queso, then fried
Alambre — steak, ham, and bacon with onion, peppers, and cheese
Bistek a la Mexicana — steak tips, onion, and bell pepper simmered in a spicy tomato sauce until it turns into a stew

Other crowd-pleasers include chicken mole, brisket tacos, birria, fajitas, enchiladas, and more. They have a big selection of seafood including tacos with salmon and coconut shrimp, plus vegetarian options such as veggie fajitas and spinach enchiladas. One favorite extra: Their chips come not only with salsa but also black bean dip.

The new location has given them room to grow in a way they were unable to do in Plano, Garduño says.

"Plano is doing very well but that location is small, and there was no room to expand," he says. "We did extensive renovations at the Dallas location that included the addition of a bar, as well as room for parties and entertainment, like salsa on Fridays and Saturdays."

The menu at the two locations is basically the same but Dallas has a few new dishes such as mojarra frita, a whole tilapia fried and served with rice, plus carnitas, and a few more tacos, he says.

One item they recently dropped: soft-serve margaritas. Garduño was quick to jump on that early 2026 trend, and Alexander's made many a "soft-serve margarita" list, but the trend turned out to be short-lived.

"It did well for a month, but people went right back to regular margaritas," he says. "Those drinks are fun but they're very sweet. The mix has to be highly sugared in order to get the texture correct. The ingredients and equipment to make it were expensive, which meant we had to charge more for it — $16 as opposed to $10 for our regular margaritas."

Garduño has kept an eye on the trend. "We're not the only place no longer doing it," he says.

Besides, it was not a good fit with Alexander's generous happy hour, featuring $5.50 house margaritas, $6 flavored margaritas, and $4 beer, available from 11 am-6 pm every day at the Plano location, and Sunday-Thursday at Dallas.

"Our happy hour has become one of our trademarks," he says.

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