{"id":15731,"date":"2025-10-22T13:37:07","date_gmt":"2025-10-22T13:37:07","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/15731\/"},"modified":"2025-10-22T13:37:07","modified_gmt":"2025-10-22T13:37:07","slug":"a-look-at-dee-lincoln-primes-1500-dinner-in-frisco","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/15731\/","title":{"rendered":"A Look at Dee Lincoln Prime\u2019s $1,500 Dinner in Frisco"},"content":{"rendered":"

Dallas knows its way around a good steak<\/a>. But Dee Lincoln, the \u201cQueen of Steaks,\u201d is the embodiment of the feminine steakhouse in North Texas. <\/p>\n

After entering the restaurant industry in New Orleans, Lincoln co-founded Del Frisco\u2019s Double Eagle Steakhouse in Dallas.\u00a0In 2009, she left to launch the Dee Lincoln brand. The pilot concept was the first-ever wine and Champagne lounge to debut inside a sports arena: Dee Lincoln\u2019s Bubble Bar on the Silver Suite Level at AT&T Stadium is a refined lounge for refined palates. <\/p>\n

Dee Lincoln Prime, a steakhouse at The Star in Frisco, opened in late 2017 and is known for its exclusive selection of prime steaks, Kobe Beef and Japanese Wagyu. Cuts like the Sanuki beef, which comes from cattle fed a strict diet of roasted caramelized olive pressings from Shodoshima Island, are only found in a select number of restaurants around the country. Dee Lincoln Prime is one of them.\u00a0<\/p>\n

Now, Lincoln is hosting an exclusive, one-night-only six-course culinary event that celebrates the finest pairings of proteins, caviar and Champagne in the steakhouse\u2019s private wine cellar. This masterclass dinner celebrates two exclusive brands, specifically Altima Caviar and Madame Z\u00e9ro.<\/p>\n

Fine Dining Opulence<\/p>\n

\u201cThis dinner represents everything I love about fine dining \u2014 craftsmanship, passion, and celebration,\u201d Lincoln says in a press release about the dinner. \u201cBringing together Altima Caviar and Madame Zero Champagne for a single evening of elegance and flavor is truly special. It\u2019s not just a meal \u2014 it\u2019s an experience meant to be savored and remembered.\u201d<\/p>\n

Dinner is on Wednesday, Oct. 29, at 6:30 p.m. and tickets are $1,500 per person, exclusive of tax and gratuity.<\/p>\n

It seems the ceiling for experience-driven dining is being pushed higher and higher. Dallas proper has many high-end wine dinners, but we\u2019ve yet to see something of this caliber. There\u2019s a very real cost barrier for most people to even consider this experience, but is it something we should be excited for?\u00a0<\/p>\n

About Madame Z\u00e9ro: 1 of 1K Bottles<\/p>\n

Founded in 2021, Madame Z\u00e9ro<\/a> is a relative newcomer to the industry. However, it stands out because it does many things differently from other producers.<\/p>\n

Founder Matthew Massey is a Galveston native who\u2019s been in the wine world since high school. He created his own Champagne brand based on transparency, including nutrition, aging, terroir, grape varietal, vine age and dosage, which isn\u2019t common in that sector of the vino world.<\/p>\n

In the official Champagne region of France, 319 villages grow different varietals of grapes. Many large producers blend from up to 100 varietals across the region, but Madame Zero only uses one from the \u201cpremier cru\u201d (which means first growth) from the village of Vertus and never adds sugars to the mix.<\/p>\n

The low sugar dosage, single-village sourcing and some extended aging have earned it many silver and gold awards at the Sommelier Choice Awards and other international competitions.<\/p>\n

For this dinner, the highlight comes in the fifth course with a bottle of 2013 Madame Z\u00e9ro Grand Vintage \u201cMille,\u201d of which just 1,000 bottles were ever released.<\/p>\n

Luxury Caviar<\/p>\n

Maribel Alvarez worked in the caviar business for two decades before launching Altima Caviar<\/a> in 2022. With this business, she aims to bridge the ethics, transparency, and sustainability of caviar with the demands of modern consumers. <\/p>\n

Because of overfishing and habitat destruction, all sturgeon caviar is sourced from certified sustainable farms in Israel, Italy, Spain, Georgia, Bulgaria and France. Altima works specifically with farms that mimic the sturgeon\u2019s natural habitats, have ecological purity and are led by passionate entrepreneurs and aquaculture experts.\u00a0\u00a0<\/p>\n

The dinner is divided into six courses, each designed to highlight a variety of caviar, premium proteins and exceptional Champagnes.\u00a0<\/p>\n

Here\u2019s a tease at what you can expect from each course:<\/p>\n

First course: Kaluga Hybrid Caviar, served in Caviar Sammies and Caviar Cones featuring Hawaiian-style potato buns and mini savory sesame cones, complemented by Madame Zero Extra Aged Blanc de Blancs, Premier Cru, Vertus.<\/p>\n

Second course: Siberian Caviar paired with a King Crab Roll made with Alaskan King Crab, miso butter and soy paper, served alongside J. Moreau & Fils \u201cValmur\u201d Chablis Grand Cru 2021.<\/p>\n

Third course: Amber Oscietra Caviar, presented with Kagoshima A5 tartare, lightly torched and paired with cured egg yolk and pommes pav\u00e9, matched with Madame Zero Extra Aged Ros\u00e9, Premier Cru, Vertus.<\/p>\n

Fourth course: Beluga Hybrid Caviar, served with Kobe Beef and Blue Fin Tuna, accompanied by a lobster roll and paired once again with Madame Zero Extra Aged Ros\u00e9, Premier Cru, Vertus.\u00a0<\/p>\n

Fifth course: Pure Beluga Caviar will be featured in a delicate scallop dish with beurre blanc foam and sea essence, complemented by the 2013 Madame Zero Grand Vintage \u201cMille,\u201d Premier Cru, Vertus.<\/p>\n

Sixth course: Venetian chocolate bonbons served with Martel XO Cognac.<\/p>\n

Reservations are extremely limited. For more information or to reserve a seat, contact Dee Lincoln Prime directly at Steve@deelincolnprime.com<\/a> or 214-387-333.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"Dallas knows its way around a good steak. But Dee Lincoln, the \u201cQueen of Steaks,\u201d is the embodiment…\n","protected":false},"author":2,"featured_media":15732,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[64,160,162,161],"class_list":{"0":"post-15731","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-plano","8":"tag-events","9":"tag-plano","10":"tag-plano-headlines","11":"tag-plano-news"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/15731","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=15731"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/15731\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/15732"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=15731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=15731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=15731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}