Uptown<\/a> 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.\u00a0<\/p>\nThe 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\u2019s restaurants.\u00a0<\/p>\n
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Docent plans to offer cuts that don\u2019t typically appear on steakhouse menus.\u00a0<\/p>\n
Courtesy of Docent<\/p>\n
\u201cI was really unhappy with the inconsistencies. Every time we\u2019d order prime, I\u2019d have to question it, you know, how did this grade prime?\u201d Kearney told The News. \u201cSo, 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.\u201d\u00a0<\/p>\n
That idea became HWD Beef, based primarily on Akaushi cattle raised under the group\u2019s own program.\u00a0<\/p>\n
Kearney explained not all of Docent\u2019s beef will be\u00a0HWD 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.\u00a0<\/p>\n
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The concept will combine a traditional steakhouse dining room with more casual spaces, a bar and private dining areas.\u00a0<\/p>\n
Courtesy of Docent<\/p>\n
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.\u00a0<\/p>\n
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\u201cWe 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.”<\/p>\n
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.\u00a0<\/p>\n
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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.\u00a0<\/p>\n
Courtesy of Docent<\/p>\n
Docent will be located in the Harwood 14 building at 2801\u00a0N. Harwood St. The concept will combine a more traditional steakhouse dining room with more casual spaces, a bar and private dining areas.\u00a0<\/p>\n
The restaurant\u2019s design incorporates more than 100 objects from the Barbier-Mueller family\u2019s collection of art and cultural objects. The family owns Harwood International. The collection includes sculptures, textiles, armor and pieces dating to the 16th century.\u00a0<\/p>\n
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Docent\u2019s design incorporates more than 100 objects from the Barbier-Mueller family\u2019s collection of art and cultural objects.<\/p>\n
Courtesy of Docent<\/p>\n
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.\u00a0<\/p>\n
\u201cWe don\u2019t want to be that restaurant where guests are only visiting once a year, on a special occasion,\u201d said Jessica Young Reid, director of marketing and public relations for\u00a0Harwood International. \u201cWe would rather be your two, three times a month, if not your twice a week dining destination.\u201d\u00a0<\/p>\n
Docent will have three wine cellars with about 750 wine selections, as well as a dozen sake options, cocktails and other beverages.\u00a0<\/p>\n
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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.\u00a0<\/p>\n
Courtesy of Docent<\/p>\n
Docent will open Oct. 1 at 2801 N. Harwood St., Dallas. docentsteak.com.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Docent will occupy Harwood 14 at 2801 N. Harwood St. and will open on Oct. 1, 2026. Courtesy…\n","protected":false},"author":2,"featured_media":434136,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[102,104,103,89276,89307,88941,88937],"class_list":["post-434135","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dallas","tag-dallas","tag-dallas-headlines","tag-dallas-news","tag-tp-restaurant-openings","tag-tp-restaurants","tag-tp-steakhouse","tag-tp-uptown-dallas"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/434135","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=434135"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/434135\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/434136"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=434135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=434135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=434135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}