Docent will occupy Harwood 14 at 2801 N. Harwood St. and will open on Oct. 1, 2026.
Courtesy of Docent
When Docent opens its doors on Oct. 1 in the Harwood District, it won’t arrive with simply another menu of rib eyes, filets and New York strips. Instead, the restaurant plans to offer cuts that don’t typically appear on steakhouse menus.
The new Uptown restaurant has its own beef program, HWD Beef, that aims to use 100% of the animals it sources. It is a program developed by Harwood International in collaboration with ranchers in Texas, Oklahoma and New Mexico.
The program began four years ago as an idea from Taylor Kearney, vice president of culinary for Harwood Hospitality Group, who was frustrated with the beef arriving at the group’s restaurants.
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Docent plans to offer cuts that don’t typically appear on steakhouse menus.
Courtesy of Docent
“I was really unhappy with the inconsistencies. Every time we’d order prime, I’d have to question it, you know, how did this grade prime?” Kearney told The News. “So, I kind of made a joke to our ownership group about, you know, we should start our own cattle company, and they listened to me.”
That idea became HWD Beef, based primarily on Akaushi cattle raised under the group’s own program.
Kearney explained not all of Docent’s beef will be HWD Beef because production is limited. But the restaurant will have a section dedicated to those cuts, including some that are less common at steakhouses, such as coulotte and picanha, as well as hanger steak.
The concept will combine a traditional steakhouse dining room with more casual spaces, a bar and private dining areas.
Courtesy of Docent
Harwood also wants to use all of each animal. The company buys whole animals and uses as much as they can, from bones to fat. Kearney said the group stopped using seed oils nearly two years ago.
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“We use all the bones to make stock and do all of our sauce work,” Kearney said. “All of the kidney fat, we render into tallow.”
For now, the only parts the group does not use are the hide and hooves, because it does not have a financially viable use for them.
Docent aims to be an elegant but approachable place, where diners can enjoy a meal surrounded by objects with centuries of history, much like dining in a museum.
Courtesy of Docent
Docent will be located in the Harwood 14 building at 2801 N. Harwood St. The concept will combine a more traditional steakhouse dining room with more casual spaces, a bar and private dining areas.
The restaurant’s design incorporates more than 100 objects from the Barbier-Mueller family’s collection of art and cultural objects. The family owns Harwood International. The collection includes sculptures, textiles, armor and pieces dating to the 16th century.
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Docent’s design incorporates more than 100 objects from the Barbier-Mueller family’s collection of art and cultural objects.
Courtesy of Docent
The restaurant aims to be an elegant but approachable place, where diners can enjoy a meal surrounded by objects with centuries of history, much like dining in a museum.
“We don’t want to be that restaurant where guests are only visiting once a year, on a special occasion,” said Jessica Young Reid, director of marketing and public relations for Harwood International. “We would rather be your two, three times a month, if not your twice a week dining destination.”
Docent will have three wine cellars with about 750 wine selections, as well as a dozen sake options, cocktails and other beverages.
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Docent will have three wine cellars with about 750 wine selections, as well as a dozen sake options, cocktails and other beverages.
Courtesy of Docent
Docent will open Oct. 1 at 2801 N. Harwood St., Dallas. docentsteak.com.