The steakhouse introduces a chef-led experience built around luxury, precision and seasonal flavors
For those with a palate for luxury and a penchant for performance, dinner at The Star in Frisco just got a serious — and pricey — upgrade.
Dee Lincoln Prime is betting that diners are willing to pay a premium for more than just a meal; they want a front-row seat to the spectacle. With the launch of its new Chef’s Table and Omakase programs, the steakhouse is pivoting from traditional service to high-end culinary theater.
Priced at upwards of $395 per person, these experiences remove the burden of choice, asking guests to surrender their evening to a meticulous narrative directed by Culinary Director Julian Rodarte. Through a blend of classic steakhouse opulence and contemporary global technique, Rodarte has crafted a high-stakes menu where precision is the main course and exclusivity is the atmosphere.
A Spot At The Chef’s Table
Tucked just off the main dining room, Dee Lincoln Prime’s Chef’s Table occupies that perfect middle ground between hidden and just visible enough to spark some envy. The six-seat experience unfolds inside a glass-enclosed wine cellar surrounded by more than 2,000 bottles.
The three-hour experience centers on a six-course tasting menu priced at $395 per person, for only six guests at a time. Every detail leans into luxury, from the deliberate pacing of each course to the Versace tableware — because regular plates simply won’t do.
Photo: Dee Lincoln Prime
The menu changes seasonally, allowing the kitchen to showcase peak ingredients while keeping each visit fresh. The current menu includes oysters paired with toro and Ossetra caviar, bluefin tuna with truffle ponzu broth and richly marbled sanuki olive beef alongside snow crab croquettes. The evening closes with a flourish, in this case, foie gras crème brûlée.
The Omakase Experience
Alongside the Chef’s Table, Dee Lincoln Prime is introducing a more approachable (relatively speaking) Omakase experience at the sushi bar. Offered Wednesdays and Saturdays at 7 p.m., the 10-course, $95 menu follows the classic omakase rule: stop making decisions and let the chef handle it.
It kicks off with a caviar shooter layered with toro and ponzu before moving into a lineup of carefully composed nigiri, including madai finished with shiso leaf and lemon oil. From there, dinner continues with dishes like tuna carpaccio topped with blue crab and crunchy rice chicharrón and a lobster-and-A5 wagyu roll that feels intentionally over the top.
Dessert arrives as a matcha pot de crème with sake berries and white chocolate. Optional sake or wine pairings are available, should you decide the evening deserves a little extra encouragement to stay awhile.
Make A Reservation
Reservations for both experiences require 48 hours’ advance notice. Omakase reservations may be made through OpenTable, while Chef’s Table bookings are available by calling the restaurant directly at 214-387-3333.
For guests willing to invest the time — and in the case of the Chef’s Table, more than $395 — the reward is not simply dinner, but an evening built around craft, conversation and culinary spectacle.
Don’t miss anything Local. Sign up for our free newsletter.