Del Frisco’s offers an overall fabulous dining experience. The food is tried and true. Having tasted just about every item on the menu over the years, some items are so outstanding that I would be remiss if I  didn’t mention them. The crab cake with Cajun lobster sauce appetizer is out of this world. All of the salads are fresh and crisp, offered with a choice of homemade dressings—the avocado goddess dressing is especially good. And the lobster bisque is magic.

The heart of Del Frisco’s menu is, of course, steak. Whether you choose a filet, ribeye, lamb, or veal porterhouse, all the meat is top-notch and arrives fresh twice weekly from the stockyards of Chicago. Each steak is hand-cut to order off the loin, and cooked exactly to your specifications.

Del Frisco’s also offers a variety of seafood including swordfish, salmon, grouper, and fried shrimp. which are equally fresh and  delicious. The coldwater Australian lobster tails, gently broiled to perfection, are incredible. At $4.00 an ounce with the average tail weighing 20 oz., they may seem pricey—but trust me—they are worth every penny!  

A variety of vegetables and potatoes are available as accompaniments to the entrees. All are served family-style, so order several and share. The stand-outs for me are the chateau potatoes—they’re heavenly. And the osage spinach with cheese is wonderful, too. But my new favorite is the creamed corn. There are no words . . . you just have to try it. It’s  that good!

If you’re ordering wine with dinner, you’ll enjoy the impressive wine list. Sommelier Dan Corgan maintains a wine room with more than 3,500 bottles, with prices from $40 to $960. This vast selection can satisfy any palate or budget.

No dining experience is complete here without ordering dessert. Lois March comes in every morning and bakes the most sensational cakes. If you’re too full, order one anyway, have a bite and take the rest home. The carrot cake is outstanding. But if you’re only ordering one dessert, the orange cake with mandarin sauce is the one to try.

The service is impeccable. Many of the staff have been there from day one. Sabina Chamblis, general manager, was the restaurant’s first waitress. Jim Flannigan, a longtime customer, is now director of operations. Their aim is to please, and with a well-trained and loyal staff, they do.

After dinner, visit the lounge. The full bar includes an extensive single-malt scotch selection, and nightly entertainment begins at 8 p.m. David Witte or Jerry Bruno plays piano Monday through Wednesday; the Fyl La Fata Quintet plays jazz standards Thursdays and Saturdays, and Dixieland jazz on Fridays. On occasion, Russ has been known to sit in and serenade guests.

Whether large groups or small—a romantic dinner for two, holiday office party, rehearsal dinner, business meeting and the like—Del Frisco’s can accommodate private parties in either of the two main dining rooms or in one of eight private rooms.