Del Frisco’s Double Eagle Steak House Opens in Dallas’ Trendy Uptown

Del Frisco’s Double Eagle Steak House is now open on the ground floor of the McKinney & Olive tower designed by Cesar Pelli. The 14,000 square foot, two-story flagship restaurant features 564 seats and includes two bars; two indoor lounges; wine wall; wine tower with moveable spiral staircase; three private dining room configurations; and stunning city views from a second-story, patio deck with fire pit. The modern restaurant designed by the renown Johnson Studio in Atlanta artfully displays sculptural elements throughout the space including an iconic staircase which becomes a stunning focal point that glides up and over the first floor bar area.

This newest location marks the 12th Del Frisco’s Double Eagle and the 52nd restaurant for the successful conglomerate. Its opening was celebrated with a private VIP party with a guests list of more than 1,100 people including, Dale Wamstad, the original founder of Del Frisco’s.

The new Del Frisco’s Double Eagle Uptown menu will feature full-flavored, chef-driven cuisine curated by Executive Chef Tony Schwappach and Regional Chef David Holben.

Chef Holben had this to say about the new partnership: “I am thrilled to be working with Chef Tony Schwappach who has successfully helped train our teams from New York City, Boston, Chicago, Philadelphia, Houston, Denver and now Dallas,” said Holben. “He has helped us create some of our largest company events and is dedicated to developing future chefs. “Every time Tony is involved, he is doing things even better than the time before, always setting the bar high,” added Holben.  “The wisdom is in the group.  I am proud of the fact that the majority of my team has been with Del Frisco’s as long as I have been with the company and 95 percent of the staff from the Spring Valley location has moved with us to Uptown.”

Chef Schwappach will be making some additions to the appetizer menu by offering locally sources ingredients such as 44 Farms Brisket Tacos with Horseradish-Pecan Cheddar from Brazos Valley Cheese and ecologically sustainable Siberian Sturgeon Caviar from Dallas’ Rochon Premium Brands.

In addition to the stellar menu, the restaurant will offer a diverse wine list of more than 1,000 labels and 5,000 bottles that includes a mixture of California and international wines. To help navigate through the ominous wine list they have enlisted the expertise of Wine Directors, David O’Day and Jessica Norris, and a team of sommeliers that includes Chantel Daves, Jessica Davis and Steve Orosco.

The restaurant is now open daily for lunch, happy hour and dinner from 11am to 11pm. Valet parking is $5 and garage self-parking is offered for $16. Call 972-490-9000 for reservations or log on to: