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<\/a><\/p>\nIt also impressed Cattlemen\u2019s new executive chef, Theodore Tom, when he arrived last year from the illustrious SW Steakhouse at Wynn Las Vegas. \u201cI was just blown away,\u201d Tom says. \u201cI had seen the old photos, but the updated quality and the elevated craftsmanship of everything \u2014 it was just exciting. It really got me pumped up.\u201d Tom now heads the kitchen at Cattlemen\u2019s, which originally opened in 1947 and was recently purchased by Sheridan and his partners, David Glasser and Dan Schryer.<\/p>\n
Their ambitious multimillion-dollar renovation added 20,000 square feet and refashioned all the dining areas with rustic-glam chandeliers and polished woods. Tom has also redesigned the entire menu, which showcases Wagyu and Black Angus beef raised on Sheridan\u2019s North Texas Four Sixes Ranch and Bosque Ranch, both used as filming locations. Here, Tom caters to a different kind of palate. Diners in DFW don\u2019t have the same profile as they do at Wynn Las Vegas, where health-conscious is the buzzword, the steaks are broiled, and cowboy hats aren\u2019t allowed.<\/p>\n
\u201cTexans like their spice,\u201d Tom says. \u201cOut here, flavors are bold.\u201d Steaks at Cattlemen\u2019s are cooked over live oak fire, which makes \u201ca huge difference.\u201d His new menu features upscale steakhouse cuisine with a Texas twist, like beef tartare with serrano chiles and smoked pork chops with jalape\u00f1o-peach compote. The braised short rib \u2014 served over polenta with saut\u00e9ed mushrooms and a bright chimichurri \u2014 has proved a hit. Brisket and ribs get the Texas treatment in the new smokehouse on the patio, where a late-night menu pairs well with the live weekend music.<\/p>\n The patio feels like the back porch of a ranch house \u2014 or a movie set of one \u2014 with rocking chairs by the fireplace and a campfire encircled by benches, where it\u2019s first-come, first-served seating. There are also tables for serious dining and a double-sided bar with a window serving the sidewalk outside. Passersby can grab margaritas and smashburgers as they explore the Stockyards, which is an open-container district.<\/p>\n The patio may be the restaurant\u2019s most popular space, but the new private club is its crown jewel. Tucked away on the lower level, Cattlemen\u2019s Club is a members-only hideaway with $3,000 annual dues plus a one-time fee of $1,000. With custom details and a copper bar, it\u2019s all woodwork and hand-tooled leather with a decidedly old-school vibe. If it sounds vaguely familiar, this is where Billy Bob Thornton\u2019s character, Tommy Norris, smashed a beer bottle on the attorney\u2019s head in Sheridan\u2019s Landman.<\/p>\n The downstairs lair has a separate kitchen and a \u201cvery high-end\u201d menu that includes caviar, shellfish towers, rare Scotch whiskeys, and a \u201cridiculously amazing wine collection\u201d \u2014 as well as Taylor Sheridan\u2019s favorite order, a triple-seared tomahawk steak. \u201cHe always wants it,\u201d Tom says. To prepare it, he sears the steak, then dips it in Four Sixes Whiskey, sears it again, and finally dips it in whiskey-barrel-aged shoyu soy sauce before a last round on the grill. \u201cIt gets a nice glaze and smoky aroma… that\u2019s his go-to, along with a very nice bottle of red wine.\u201d<\/p>\n The triple-seared tomahawk is exclusive to the Cattlemen\u2019s Club menu, but it occasionally appears upstairs on the restaurant specials, along with double-cut Wagyu strip steaks and Chateaubriand. Specials often feature cuts of beef from Sheridan\u2019s ranches. \u201cVenture out and try something you normally wouldn\u2019t have,\u201d says Tom, who is growing fond of his new home of Fort Worth. \u201cThe people are very nice and genuine here. There\u2019s a sense of community here that you don\u2019t really get in Las Vegas.\u201d<\/p>\n For more information, visit cattlemenssteakhouse.com<\/a>.<\/p>\n Taylor Sheridan’s Favorite Blackened Tomahawk Steak Recipe<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n