Town Hearth

“Town Hearth is a classic upscale steakhouse, offering high quality and delicious appetizers and steaks alike. The food was delicious and high quality, giving inventive twists on classic fare that will make you appreciate the chef. Both our appetizers were exceptional, and they were still blown out of the water by our steaks. The meat was incredible and cooked to perfection, only enhanced by the spectacular service and atmosphere. Highly recommend this spot for your next big celebration, just be ready to valet!”

“We visited Town Heart as part of our tour of iconic building restaurants in Dallas, and it was amazing. We were celebrating a special occasion, and choosing this spot was the absolute best decision. We started with the meatballs, which were incredibly flavorful, juicy, and perfectly cooked. For the main course, we had the NY strip and the Delmonico. The NY strip was easily one of the best steaks I’ve ever tried in Dallas—highly recommended! We wrapped up the night with the crème brûlée, and you can truly never go wrong with that. The unique atmosphere, complete with gorgeous chandeliers and an aquarium, made the night feel doubly special.”

“Last week, my friends and I from our steakhouse club finally made it to Town Hearth, and I genuinely haven’t been able to stop thinking about it since. From the moment we walked in, it checked every single box for us. The ambience and décor are absolutely stunning, bold, over-the-top in the best way, and somehow still warm and inviting. It feels like a true Dallas steakhouse experience. The cocktails were just as impressive as the space itself, creative, balanced, and dangerously easy to keep ordering. We went all in on the menu, and I’m glad we did. The appetizers, sides, entrées, and desserts were all amazing, not a single miss at the table. But of course, the real stars were the steaks. For the table, we shared two massive cuts: the Bistecca (42oz short line of Porter house) and the Corte de Boeuf (24oz bone in ribeye). Both were cooked to absolute perfection, beautiful crust, incredible flavor, and exactly the right temperature throughout. You can tell the person behind that fiery grill is a master of his craft. The steaks were so well executed that I actually told the manager to let him know to keep doing what he’s doing, because he’s cooking those steaks flawlessly. It has officially become one of my favorite spots in Dallas for steak. If you’re serious about your beef, Town Hearth needs to be on your list.”

“Visited Town Hearth on Monday for a work dinner! This was my first time, and I was pleasantly surprised. Brandy was our server, and she was amazing at her recommendations and with her service! Our table got an array of different cocktails to start, and everyone loved their choices! I had their devil’s haircut, and my god it was one of the best old fashioned I’ve had in my life! For apps, we got bread, tot oscar, and caesar salad. It was all ok. Brandy told us it was recommended to get different dishes and do family style, so we got pasta, lobster, cod, and 2 different steaks. Their pasta was what stood out to me, same with the lobster, For sides, we got spinach au gratin, brussels, and potatoes which were all delicious. Great wine selection and good vibes, I just wish it wasn’t as loud!”

“Food 9/10 Vibe 9/10 Service 3/10 Overall 3/5 Food: Dry age steak (The Brick) 9/10 Ordered for medium rare. Grilled to almost perfect but got some parts to medium. Parts close to the bone were still rare. The sauce was enlightening, made the steak taste more balanced Fried shrimp 9/10 Tender, tasty. Not much to say Brussel sprout 8/10 Little greasy. Not bad. Not my favorite. Salads 9/10 Drinks 8/10 Server: 1. Put utensils directly on top of the menu (bad hygiene awareness) 2. Filled only the empty glass water, and ignored the other half full glass (not even asking) 3. No check for food quality or taste for one and a half hour until the very last bite of the meal 4. Retrieve the receipt right after signed (guests still at the table) Surprised to get this kind of service at this level of restaurant”