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November 1st, 2016

100 Best Steakhouses in America 2016

Open Table

<p>Del Frisco's is proud to be the recipient of Open Table's Best Steakhouse in America at multiple locations including <span style="text-decoration: underline;"><strong><a href="">Boston</a></strong></span>, <span style="text-decoration: underline;"><strong><a href="">Charlotte</a></strong></span>, <span style="text-decoration: underline;"><strong><a href="">Washington DC</a></strong></span>, <span style="text-decoration: underline;"><strong><a href="">New York City</a></strong></span> and <span style="text-decoration: underline;"><strong><a href="">Philadelphia</a></strong></span>.</p> <p><a href="">View Full List of Recipients</a></p>
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September 16th, 2016

Ride Out the Possible Champagne Shortage With These Bubbly Alternatives


<p>Featuring our very own Jessica Norris, Director of Wine Education for Del Frisco's Restaurant Group</p> <p>California’s wine counties—Napa, Sonoma, Santa Barbara—have produced popular sparkling wines for decades, but the American West generally has more intriguing wine regions from Washington to the Mexican border. Gruet, one of the country’s largest producers of champenoise wine, is not based in California, for example, but in Albuquerque, New Mexico. “It must be mentioned that France has taken notice of American success with sparklings and many of the major Champagne houses now have American outposts,” says Jessica Norris, wine director at Del Frisco’s Double Eagle Steak House in New York. “While Champagne still claims top-stop for ultimate quality and therefore price, American competition is closing the gap.”</p> <p><a href="">VIEW FULL ARTICLE</a></p>
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September 23rd, 2015

Wellness: 6 Trips and Tech That Give You a Healthy Boost

Travel & Leisure

<p> </p> <p>Featuring Del Frisco's very own Jessica Norris in the wine segment below:</p> <p> </p> <p>by Alix Strauss September 23, 2015</p> <p> </p> <p>You Want: Wine</p> <p>For the wine slosher or the sophisticate who wants their primo vino now, download Delectable, an app that offers the best label recognition, fastest and most accurate image matching, paired with the largest group of wine experts, and a ratings system. Launched in November of 2012, the app allows users to purchase more than 50,000 wines, while also offering a curated thematic collection of wines by top experts like Jon Bonné, Rajat Parr, Talia Baiocchi (free).</p> <p> </p> <p>But if you want a more fluid experience, you can go to a restaurant like Del Frisco's Double Eagle Steak House in New York City, which offers more 2,100 wines from around the world, and whose savvy sommelier, Jessica Norris, can recommend those worth justifying a trip to the steakhouse. Her extended list includes sipping on these faraway rarities: Bodegas Benjamin Rothschild & Vega Sicilia “Macan Classico” Rioja 2010 Tempranillo $150; Big Table Farm “Resonance Vineyard” Willamette Valley 2013 Pinot Noir, $99; Chateau Rayas “Ch. de Fonsalette” Reserve 2003, $225; Domaine Damien Laureau “Les Genets” Saviennieres 2011, $85. You'll be relaxed in no time.</p> <p> </p> <p><a href="">VIEW FULL ARTICLE</a></p>
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August 4th, 2015



<p>Coming it at # 1... </p> <p><strong> </strong></p> <p><img src="" alt="Tempura lobster, available as an entrée on the HRW menu for a $14 supplement." width="463" height="348" /></p> <div class="img-box "> <div class="inner-img-box"><a class="expand-link sprite" title="CLICK FOR FULL SIZE" href="" target="_blank"><br /></a> <div class="insert"> <div class="cap">Tempura lobster, available as an entrée on the HRW menu for a $14 supplement.</div> <div class="cap"> </div> <div class="cred">1. <a href="">Del Frisco’s Double Eagle Steakhouse — $45</a></div> <div class="cred"><br />For the past four years, Del Frisco’s Double Eagle Steakhouse has been the No. 1 Houston Restaurant Weeks donor to the Houston Food Bank. This means that for four consecutive years, the restaurant has served more HRW meals than any other restaurant in Houston. The reason? Not only does Del Frisco's pamper you with excellent service when you walk through the door, but the chance to feast on a superbly done steak is just too good to pass up. This year, executive chef Steve Haug is offering two types of salads and a delicious poblano cream soup to start. For entrées, you’ll have a choice of an eight-ounce broiled filet mignon, cooked to order, as well as filet medallions, pan-seared salmon or pan-roasted chicken. For an $18 supplement, guests can also partake of a 16-ounce prime strip, 12-ounce filet mignon or 16-ounce rib eye. There’s also a spectacular ten-ounce tempura fried lobster tail with crab fried rice available for a $14 supplement. Desserts include a choice of cheesecake, warm banana bread pudding or chocolate mousse. To complement the meal, there's also a featured cocktail as well as four featured bottles of specially priced wines.</div> <div class="cred"> </div> <div class="cred"><a href="">VIEW FULL ARTICLE</a></div> </div> </div> </div>
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April 6th, 2015

A Sommelier's Guide to Finding the Best Wine While Traveling

Conde Nast Traveler

<p> </p> <p>Written by Sarah Bruning  April 06, 2015</p> <p> </p> <div class="article-body"> <div class="article-figure landscape"> <div class="article-image-container"><img class="article-image" src="" alt="" width="213" height="159" /></div> </div> </div> <p>  </p> <p>Wine can be intimidating if you don’t speak the lingo, but take the advice of Jessica Certo, wine director at Del Frisco’s Double Eagle Steakhouse in New York, and you’ll get something you like every time.</p> <p>Sommelier Jessica Certo didn't set out to build a career in wine. As a graduate student at the Manhattan School of Music, she simply needed a gig to support her goal of becoming an opera singer and found that working in a restaurant allowed her the most flexibility. She started with Del Frisco’s as a server in 2008, and has since worked her way up to the prestigious title of wine director.</p> <p> </p> <p>“I knew nothing about wine, but I loved hospitality and taking care of people,” Certo says. Initially, she took a class through the American Sommelier Association to better her knowledge and be more effective in explaining wine to guests. Now, just a few years later, she’s leading a team of three other soms—all of whom happen to be women—and studying for the two-part master sommelier exam, which she’ll sit for in March and May of next year. Once she passes, she’ll be one of 22 women—and only three in New York City—to hold the distinction.</p> <p> </p> <p>We asked her to walk us through how she chooses wines (both for the restaurant and for herself), where she’s seeing the best values, and which regions she’s most excited about these days.</p> <p> </p> <p>How do you go about choosing new wines to include on the list at Del Friscos?</p> <p> </p> <p>It’s multifaceted: There are, of course, the icons that we want to and should have as a steakhouse offering a 2,000 selection wine list. We pride ourselves on being able to get the allocations and good vintages of hard-to-find wines. Still, a list has to be comprehensive and offer something for everyone, so we need to have the mid-range boutique guys no one’s heard of in addition to having the standards so that my mom, who buys grocery-store wines, can look at a list and not feel intimidated. For a lot of the boutique guys, a lot of the decisions are made as a team. Someone will bring in something, and we’ll taste it and fall in love. Very little of our list is mandated by the company—less than 50 of 2,000—and a lot of those are just standards like the La Crema pinot noir and Simi cabernet. They’re more accessible and familiar, which often means they’re seen in a bad light, but that’s not the case. When you’re still learning, you tend to latch onto what you know and have liked.</p> <p> </p> <p>How do you guide people toward discovering something new?</p> <p> </p> <p>My first order of business is finding out if we’re doing something red, white, pink, or with bubbles. It’s usually red, since it’s a steakhouse. Then I’ll ask them if they want something more fruit-dominated or earth-dominated, and we’ll figure out where in the world we are. That gives me a picture of their preferred flavor profile. Then I take my thumb and my pinky and try to nail down a name and price range they’re comfortable with, or sometimes guests will offer a price they want to stay below. We’ll also talk about structure, if they want something more aggressive or something that’s universally pleasing.</p> <p> </p> <p>What questions should a guest be asking—or what information should they be giving you—to help you do your job well?</p> <p> </p> <p>Understandably, price is really important for a lot of people. They’re concerned about what they’re spending on a bottle of wine, so there has to be a way for guests and the sommelier to come to a consensus. First and foremost, I want people to enjoy themselves, but as a wine director, I’m also thinking about sales, so if you want to spend money, I want you to spend money. My ultimate concern, whether you spend $40 or $400, is that you leave my restaurant feeling completely happy and not feeling like you’ve been ripped off. I’m concerned about price when I go out, too. I don’t let a sommelier say, “I’ll bring you something,” unless I know that sommelier.</p> <p> </p> <p>Beyond price, I feel like there are a lot of words that people use that don’t mean the same thing to everyone. Dry is the worst—that word means so many different things. I over-ask questions to get to what you’re going to like because “dry” doesn’t tell me anything. For me, it means that you don’t like cabernets that are super full-bodied, but that’s not always what they mean; they’ll be thinking it’s more about acid being high. I talk in flavor profile a lot, and I describe things by people. Like “Do you want something Hulk Hogan or something Jackie O?” It helps me gauge what people are looking for without having to use any actual wine terminology.</p> <p> </p> <p>What global wine trends have you noticed lately?</p> <p> </p> <p>Grower champagnes. They’ve been building for awhile and are really hot right now; I find so many of them when I go out. When you think of champagne and labels like Veuve Clicquot or Moët & Chandon—the big houses that don’t own all their vineyards—we call those negociant manipulant. That means they either buy grape must or grapes themselves and make the wine from that. They own awesome vineyards, just not all their vineyards. A grower champagne must own 95 percent of the fruit and vineyards that go into the bottle. It’s not a big company; it’s usually a small operation. It’s more of a handcrafted product, and it’s harder to find. I had a bottle last night, and I had to take a picture of the label and look the guy up. It’s almost like picking needles out of haystacks.</p> <p> </p> <p>Portuguese wines have also been trending for awhile, and they’re starting to appear on wine lists. The reds are phenomenal. They’re made from indigenous grapes that no one can pronounce, but the quality-to-price ratio is amazing. The quality is really high, and it’s something new and exciting. You’re getting something extremely full-bodied that people look for in Bordeaux or Napa, but for less money. There’s a grape called baga that we really haven’t seen here in the U.S., and it ages really well.</p> <p> </p> <p>What wines do you typically drink at home?</p> <p> </p> <p>I love white wine, especially riesling—there are three open bottles in my fridge right now (a German, an Alsatian, and an Austrian). I also love whites with texture and a little bit of viscosity, like a white rioja or a chenin blanc or bordeaux blanc. They go really well with all the foods I like to eat, which at 11:30 at night is usually like, boxed pizza thrown in the oven. I’m also a huge fan of rioja, more so than other people just because I like it.</p> <p> </p> <p>I also just got turned onto beaujolais by a friend who gave me a bottle from producer Jean Foillard, that I opened on a whim and ate with hot dogs and tater tots during a snowstorm because I couldn’t think of anything else to eat with those things. We all have those moments. The key to having multiple bottles of wine open at once is getting those little rubber stoppers that suck the air out and then putting the bottles (red or white) in the fridge. When you chill something and suck the oxygen out, you’re keeping it inert—it’s not getting better or worse. It’s not necessarily ideal for most reds, but it’s better than leaving it on the counter helter-skelter. It actually works well with beaujolais since it’s meant to be served a little cold.</p> <p> </p> <p>Ordering wine when on vacation can be tough, especially when there’s a language barrier. Can you give us a few tips?</p> <p> </p> <p>Luckily, wine is its own language—sauvignon blanc in the United States is sauvignon blanc anywhere else in the world. The problem with some countries (like France, Spain, and Italy) is that they name their wines based on where they come from, not the grape, so it can get confusing if you don’t know that barolo is nebbiolo or that sancerre is sauvignon blanc. It’s always good to do a little Googling ahead of time to make those connections. But when you’re on vacation, you’re meant to relax, so unless you’re having a really nice dinner, drink something relatively inexpensive—probably white—that you don’t have to think about too much. Beach wine is beach wine for a reason: It’s uncomplicated, completely sound and it’ll give you a buzz, which is kind of the point of vacation, right? Spain, Portugal, and the south of France can be very budget-friendly region, and they’re doing great things. Domestically, Washington State and blends from California yield wines that aren’t expensive, but they’ll give you a phenomenal experience for fewer dollars.</p> <p> </p> <p>Wine tourism seems to be more popular than ever. What wine region is most overrated in your book? Underrated?</p> <p> </p> <p>I would actually frame it in terms of regions being more accessible or less accessible. You can go to regions like Napa, Bordeaux, or Champagne, where they have a real set route to follow, places to see, and appointments you can get without having to call months in advance. Those are easier regions for people with less experience and connections to break into; you can visit a number of wineries with day-of appointments and have a great time. Places like Portugal, while really rewarding, are tougher. I had a larger organization coordinating the trip and making the appointments, and I’m not sure I could replicate the trip on my own. We went to see a lot of places that were middle-of-nowhere hidden gems. I don’t think the region is as established to the point where you can navigate it well without having a decent number of connections in the wine world. I’ll be in Bordeaux in about a month, and it’ll be my first venture into a more established region in Europe, but again—I didn’t set up my own appointments. I’ll be in Champagne for three days, and I’ve requested appointments at least six weeks in advance. I feel like getting a sense of the region as a civilian would be very difficult.</p> <p> </p> <p>How can people without strong ties to the industry find those kinds of off-the-beaten path wineries?</p> <p> </p> <p>Every established region—like Alsace or Burgundy—has a wine or tourism office that people can contact. A lot have suggested routes to follow, though I’m not sure how cookie-cutter those are. Word-of-mouth is huge, both in Europe and the United States. You can meet someone in a wine bar in the region you’re in and start talking, and that person will start asking if you’ve been to certain local wineries and share contact information for places they’ve been and liked. Importer Kermit Lynch’s book, Adventures on the Wine Route: A Wine Buyer's Tour of France, is a great resource. Decades ago, he went from place to place based on word-of-mouth and brought a lot of great wines from abroad to the United States. It goes to show that you shouldn’t be afraid to talk to people—innkeepers, waiters at restaurants you visit, and so on. Because they live there, they have a better lay of the land. You kind of have to jump in feet first, see where you land and ask questions.</p> <p> </p> <p>What other advice do you have for successfully researching vineyards and wineries?</p> <p> </p> <p>If you’re interested in wine enough to make a specific trip to a wine region, chances are you go out to dinner enough or buy wine enough to know a sommelier or access one. We’re usually a pretty friendly bunch, so asking us what our favorites are can be a fantastic jumping-off point. A regular of mine is honeymooning in New Zealand and asked me if I could help set up some appointments, and I was excited to help him out. But no matter what, it’s always a good idea to set out with a handful places you want to see when you’re there, but also leave time open to find places while you’re there. Let yourself think and drink outside of the box; the things I’ve found that I’ve liked the most are the ones I’ve tried because I’d never had something like it before. There’s so much out there that there really is something for everyone—even the beer drinkers.</p> <p> </p> <p><a href="">VIEW ARTICLE</a></p>
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April 3rd, 2015

Meet New York’s Best Maitre D’s: Alireza Niroomand & Felix Albano


<p class="p1"> </p> <p class="p1">FELIX ALBANO </p> <p class="p1"><a href="" target="_blank"><img class="aligncenter size-full-width wp-image-491157" title="Meet New Yorks Best Maitre Ds: Alireza Niroomand & Felix Albano" src="" alt="_8001789" width="160" height="240" data-lazy-loaded="true" /></a></p> <p class="p1">How did you come to work at Del Frisco’s?</p> <p class="p1"> </p> <p class="p1">I went to parochial school in Winthrop, Mass., a suburb bordering East Boston. I, therefore, had more days off then my public school friends. On days that I would be off, they would skip school and we would BBQ. I always worked the backyard grill… and I always received rave reviews. I parlayed that into obtaining a line cook position at a local restaurant. It was not easy, and during the summer, the hours were long, but I loved it. Around this time our family went to the Fountainbleu Hotel in Miami. During dinner, I wouldn’t eat, I would just watch the “flow” of the restaurant. The bartenders, servers and managers were all moving creating an energy that I was totally wrapped up in. I knew then that I wanted to be in the business.</p> <p class="p1"> </p> <p class="p1">At first I wanted to become a chef, but my father suggested I get a business degree in Hospitality Management first. Upon graduating, I contacted the GM of the Fountainbleu where my interest and inspiration were first piqued – by that time he had transitioned to the VP of Hilton Hotel Corporation based out of The New York Hilton.  I interviewed and landed the position of Staff Dining Director, putting me in charge of the staff cafeteria which fed 1000 meals for breakfast, lunch and dinner. Not the most glamorous, but important nonetheless. I stayed with the Hilton from 1991 to 1995 at various roles in the Food and Beverage Department before moving to the Four Seasons Hotel as the manager of the Room Service Department.</p> <p class="p1"> </p> <p class="p1">I was promoted in 1997 to run the 5757 Bar – it was the hottest hotel bar in NYC. That is where I met the CEO of Lonestar Steakhouse and Saloon, at that time the parent company of Del Frisco’s. He was a frequent bar patron, and I will say this: no one has a better story of being recruited than I. I’ve been with Del Frisco’s ever since.</p> <p class="p1"> </p> <p class="p1">What are some standout moments during your tenure? </p> <p class="p1"> </p> <p class="p1">Easily the standout moment of my tenure here at Del Frisco’s were the times I was awarded Best Maître d’ in NYC from the Concierge Association of NYC Hotels. I have been nominated five times, and have won three times. Being recognized by one’s peers is the ultimate honor in my mind. </p> <p class="p1"> </p> <p class="p1">What is your favorite Del Frisco’s dishes? </p> <p class="p1"> </p> <p class="p1">Whenever anyone asks me what I like the most, I steer them towards our award-winning Crab Cake as an appetizer. My personal favorite steak is the Porterhouse: huge plus, the guest receives two steaks in one: the strip and the filet. My favorite side dish is the Spinach Supreme, our rendition of creamed spinach. Cheese, spinach, cheese, egg, cheese, and bacon. Amazing!</p> <p class="p1"> </p> <p class="p1">Who are some of you favorite clients?</p> <p class="p1"> </p> <p class="p1">I have many, many favorites clients, none of which I’ll call out by name. However, in general, my favorite client is one that comes back because we have exceeded his or her expectations.</p> <p class="p1"> </p> <p class="p1">What were some of their most unique request? </p> <p class="p1"> </p> <p class="p1">The most interesting request was for one of my bow ties. Not only that, but to tie it around the gentleman’s neck! Of course I obliged, and he has become a regular guest of ours now. Definitely a great return on a used, but stylish bow tie!</p> <p class="p1"> </p> <p class="p1">What’s the secret to a winning dinner party?</p> <p class="p1"> </p> <p class="p1">The secret to a great dinner party starts at the very beginning. Ensure everyone has a drink upon entering, and have a non-alcoholic beverage available also.</p> <p class="p1"> </p> <p class="p1">As the host, you also set the mood and tone of the party. Music plays a major role in ensuring it’s off to a great start. The playlist we have at Del Frisco’s does just that – sets the tone for a classic, yet upbeat and fun evening.</p> <p class="p1"> </p> <p class="p1">Before the main course, have easy-to-grab, one-bite items set out. This eases the party into dinner. As for dinner, less is more. Keep it simple but high quality and serve sauces on the side. Del Frisco’s may be opulent, but at the end of the day, we are serving quality steak! We only use salt and pepper to flavor, because with a high-quality meat you want the true flavors to shine.</p> <p class="p1"> </p> <p class="p1">Are there any other restaurants you love? </p> <p class="p1"> </p> <p class="p1">I love restaurants that are not pretentious, but instead loud and fun. After 15 years in the steakhouse industry, I typically steer away from steak and opt for alternative proteins. As long I get a feeling the place has a “buzz” to it, and has energy that slaps me across the face upon entering, I know I’ll have fun. Luckily, in NYC, we have so many choices to experience this “buzz.”</p> <p class="p1"> </p> <p class="p1">How would you describe your personal style? </p> <p class="p1"> </p> <p class="p1">My personal style has been described as “direct” by most. I am one of the funniest people I know, but also respectful. I have always treated my guests by being friendly, but not familiar. This is very important. There is a line in this industry, as a professional, you cannot cross. And, believe me, the guest will let you know! Our guest is our utmost priority. I typically live my life by the Golden Rule: treat others the way you want to be treated. I believe these ideals have allowed me to have such a long tenure and career here in the Capital of The World, New York City.</p> <p class="p1"> </p> <p class="p1"><a href="">VIEW FULL ARTICLE</a><br /><br /></p>
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March 6th, 2015

An International Women's Day Special

Huffington Post

<p> </p> <p>This weekend marks International Women's Day, a global event where women and men across the world come together to celebrate the successes of other women and advocate for continued opportunities.</p> <p> </p> <p>I've spoken to five successful women - Barbara van Beuren, Jessica Certo, Christine Metivier, Cheryl Roberts and Marcela Canon about what International Women's Day means to them, and how they are supporting other women. Leave your thoughts in the comments, or contact me on Twitter!</p> <p> </p> <p>Barbara van Beuren is managing director at NYC-based real estate development firm Anbau, where she currently oversees acquisitions, design and marketing for all of the company's high-end residential projects, which include, most recently, condominium 155 East 79th Street.</p> <p> </p> <p>What does International Women's Day mean to you?</p> <p>To me, International Women's Day is really about showing support on an international scale for women's rights. Women everywhere are on the front line for instilling change through their roles as key influencers in their children's lives, helping to shape the future of both communities and countries as a whole. Through my involvement with The Pluralism Fund, a, sadly, now defunct funding collaborative incubated by The Philanthropy Workshop, I traveled with a group of fellow funders to Pakistan. While there, I gained firsthand insight into the challenges that women face when they are considered second-class citizens in their communities. For International Women's Day, I would like to shine a light on those women who find themselves unwittingly on the forefront of social change, to support their rights to good health, education and economic independence.</p> <p> </p> <p>How are you supporting other women?</p> <p>At Anbau, we feel that creating a 50:50 balance of male and female employees creates a balanced and productive work environment - especially in an industry like real estate and construction, which is traditionally male dominated. Half of our positions, from the financial side to the design side, are currently filled by women who are all amazing communicators, team players, hard workers and incredibly smart.</p> <p> </p> <p>As Wine Director of Del Frisco's Double Eagle Steak House New York, Jessica Certo is studying to join the elite group of Master Sommeliers while leading a wine team of four female sommeliers curating a 2,000 bottle wine list at one of Manhattan's leading steakhouses. </p> <p> </p> <p>What does International Women's Day mean to you?</p> <p>As a woman working in a traditionally male-dominated industry, International Women's Day is absolutely wonderful for the simple reason that it exists and has become an occasion to celebrate. We are continuing to recognize and appreciate the contribution women make to a vast number of fields. Symposiums and conferences geared towards women are popping up more frequently and addressing issues head-on, this is especially true in the wine industry. I am thrilled to be attending the global Women of the Vine symposium taking place in Napa this March as a chance to come together with fellow female leaders in the wine industry and brainstorm the future. Nothing is perfect, and there is still much to accomplish, specifically motivating women into the wine industry and encouraging them to the top levels of certification. With so few female Master Sommeliers, arguably one of the highest achievements in the industry, women must continue to inspire the next generation of women to forge their own paths in the field. I feel very lucky to have a day specifically dedicated to just that.</p> <p> </p> <p>How are you supporting other women?</p> <p>I support women largely through education. My mother always said "Knowledge is Power" and my pursuit and acquisition of knowledge has been the major factor of my current career success. In teaching weekly wine class, stepping in as an extra set of ears during a blind tasting group, or meeting up for coffee to discuss study subjects and techniques, I try to encourage and mentor the ladies around me in their pursuit of their goals. We are fortunate to sport an entirely female Wine Team at Del Frisco's Double Eagle Steak House in New York which affords us a comfort within our four walls - we lean on each other. Additionally, a large majority of our guests are tempered to the fact that if they need a Sommelier, they are going to get a lady, not a gentleman which is the industry norm. This is not to say that ladies do the job better than men or vice versa, just that gender is not an issue in our house - there is less to prove. At the end of the day, the common goal for all in the wine industry, male and female alike, is a happy guest who thoroughly enjoyed their experience. I think there has long been a stigma that the industry is a 'boys club' and for a long time, it was. However, women are making amazing strides in all aspects of the wine world - Winemakers, Vineyard Owners, CEO's, Importers, Beverage Directors, and Educators and Sommeliers alike. The challenge continues to be shedding light on those achievements. Through education and encouraging both men and women there are new heights to be reached. It can't be about gender, it has to be about the love of the art.</p> <p> </p> <p><strong><a href="">View Full Article</a></strong></p>
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February 1st, 2015

Steak Made Perfect

Wine Enthusiast

<p> </p> <p>NEW YORK STRIP</p> <p> </p> <p>Cut from an area of the short loin that does little work, the crowd-pleasing New York strip balances enticing tenderness and marbling-generated character.</p> <p> </p> <p>“The filet is tender but not as flavorful; the rib eye is full of flavor and very juicy, but not as tender,” says Thomas Dritsas, vice president and corporate executive chef for Del Frisco’s Restaurant Group. “The strip is the best of both.”</p> <p> </p> <p>A bone-in strip offers enhanced appeal, but it does require an increased cooking time and its larger size can be daunting to some diners. Don’t be intimidated, says Dritsas, as you’ll cut away about five ounces at the table. </p> <p> </p> <p>New York strip is a forgiving cut when it comes to overcooking, but Dritsas suggests preparing it to medium doneness.  It will liquefy the internal fat, rendering an ultra-juicy final product. </p> <p> </p> <p>Simply seasoned with salt and pepper is preferable, Dritsas says, but a compound butter, classic Béarnaise or robust Bordelaise sauces are nice accouterments, too.</p> <p> </p> <p>The Wine</p> <p>The perfect wine for a New York strip matches its substantial marbling.</p> <p> </p> <p>“You need a wine with a good balance of acidity to cut through the fat and complement the flavors of the beef,” says David O’Day, wine director for Del Frisco’s. </p> <p> </p> <p>The Robert Foley 2007 Claret from Napa Valley’s Howell Mountain has it all, he says.</p> <p> </p> <p>“Power, structure, balance and complexity, all wrapped together with an elegant finish—this wine with a strip steak is a match made in heaven,” O’Day says.</p> <p> </p> <p>Adding a drizzle of a shiitake mushroom demi-glace will pair with a blend that complements both the meat and the sauce, says O’Day. Try Tolaini’s 2006 Valdisanti, a Tuscan blend of Cabernet Sauvignon, Sangiovese and Cabernet Franc. </p> <p> </p> <p><strong><a href="">View Full Article</a></strong></p>
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December 6th, 2014

The Perfect Holiday Dinner with Fox & Friends

Fox News

<p> </p> <p>Del Frisco's Excecutive Chef, Brian Christman, spends time with Fox & Friends while demonstrating the perfect holiday dinner, Chateaubriand.</p> <p> </p> <p><span underline;"><strong><a href="">Watch Video</a></strong></span></p>
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November 17th, 2014

Top 100 Places To Work in DFW

The Dallas Morning News

<p> </p> <p>Top 100: No. 3 Midsize Company | Del Frisco’s Restaurant Group Inc.</p> <p>A cut above</p> <p>The specials at Del Frisco’s: attentive managers and generous benefits</p> <p>By Cheryl Hall | Staff Writer</p> <p>Photos by Tom Fox | Staff Photographer</p> <p> </p> <p>Del Frisco's Restaurant Group Inc.</p> <p>Founded: 1993</p> <p>Sector: Restaurants</p> <p>Headquarters: Southlake</p> <p>D/FW locations: 6</p> <p>D/FW employees: 368</p> <p>Website:</p> <p> </p> <p>Del Frisco’s apparently has no trouble balancing three separate food groups.</p> <p> </p> <p>The Southlake restaurant company is pulling in prestigious industry awards for its hot new concept, Del Frisco’s Grille, while powering ahead with its Sullivan’s Steakhouses and Del Frisco’s Double Eagle Steakhouses.</p> <p> </p> <p>Employees told us time and again that managers at Del Frisco’s do a great job in showing them the love. When asked what makes Del Frisco’s so special, employees said: My manager cares about my concerns.</p> <p> </p> <p>That placed Del Frisco’s third among Top 100 midsize companies.</p> <p> </p> <p>“It’s an open-door policy,” one employee said. “We have the genuine opportunity to speak freely. They know that as a group we can accomplish what it takes.”</p> <p> </p> <p>“If I have personal issues, they listen and assist me,” said another. “They walk me through any day-to-day challenges.”</p> <p> </p> <p>A full-time employee at Del Frisco is one who works an average of 25 hours a week — five hours fewer than the government’s definition of 30. The company provides medical benefits to full-timers 60 days after they are hired.</p> <p> </p> <p>The company fully covers the cost of medical coverage to its salaried managers. General managers and executive chefs get their families insured as well.</p> <p> </p> <p>It offers employees a 401(k) with a 50 percent match, deferred compensation with a 50 percent match, a full range of health and disability insurance, and tuition reimbursement for specialized certifications.</p> <p>Advertisement</p> <p> </p> <p> </p> <p>Employees say they love Del Frisco’s because:</p> <p> </p> <p>“For 14 years, I have been part of something amazing. My CEO, as well as my other leaders, value opinions and truly listen to everyone in our company. I don’t know how often one can find that.”</p> <p> </p> <p>“I have met so many amazing people. It’s like a second family!”</p> <p> </p> <p>“I love working at Del Frisco’s because of the dedication, passion and commitment to excellence that our team has from the top to the bottom.”</p> <p> </p> <p><strong><a href="">View Article</a></strong></p>
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November 7th, 2014

The 10 Hottest Restaurants in DC


<p> </p> <p>The 10 Hottest New Restaurants in DC</p> <p>By Zagat Staff</p> <p>November 7, 2014</p> <p> </p> <p>Since we can barely keep up with the breakneck pace of DC's restaurant openings, we figure you could use a little help with tracking the hottest new arrivals. The avid food-trend watcher might notice something interesting about the restaurants on this list: four of the 10 skew heavily French. Are we returning to DC's Francophile dining roots? Here are the 10 most recent openings worth checking out: </p> <p> </p> <p>Del Frisco's Double Eagle Steak House</p> <p>An urbane destination for power meetings, this high-end steakhouse — a sibling of Texas-based Del Frisco’s Grille — at CityCenterDC serves its bone-in fillets and signature beef and lobster dinners in a soaring, triple-decker space flanked by a wall of wine and decorated with contemporary artwork. The ground floor boasts patio courtyard seating and a dramatic suspended bar, while the staircase leads to a dining room with green banquettes, a sinuous gold-colored light sculpture and floor-to-ceiling windows. Must-try dishes include the calamari appetizer and the lemon doberge cake.</p> <p>950 I St. NW; 202-289-0201</p> <p> </p> <p><strong><a href="">View Article</a></strong></p>
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November 3rd, 2014

Del Frisco’s Double Eagle Steak House Relocating to Uptown Dallas’ Epicenter in 2016

Del Frisco's Restaurant Group

<p> </p> <p>Del Frisco’s Double Eagle Steak House Relocating to Uptown Dallas’ Epicenter in 2016 &</p> <p>Del Frisco's Grille Opening at The Shops at Legacy in May 2015</p> <p> </p> <p>Dallas, Texas - (October 30, 2014)- Del Frisco’s Restaurant Group, Inc. (DFRG), announced today it will open its fourth Del Frisco’s Grille in North Texas at The Shops at Legacy in Plano, Texas, in summer 2015. The company also announced it will relocate its Del Frisco’s Double Eagle Steak House from North Dallas to McKinney & Olive in Dallas’ Uptown, as part of the luxury, 20-story, 530,000-square-foot office and retail tower designed by famed architect Cesar Pelli, next to The Ritz-Carlton Hotel and Residences, in 2016.</p> <p> </p> <p>“Del Frisco’s Double Eagle Steak House is the perfect fit for McKinney & Olive because it has a stellar reputation, amazing service and terrific food,” said John Zogg, managing director for Crescent Real Estate Equities, LLC. “This flagship restaurant – featuring a two-story design with spacious patios and huge glass windows overlooking the plaza – will be in keeping with Uptown’s energetic, street-friendly vibe.” </p> <p> </p> <p>Since Del Frisco’s Grille’s Dallas debut in December 2011 on historic and trendy McKinney Avenue in Uptown, they have opened 15 locations in top cultural districts from Santa Monica’s Pier to New York City’s Rockefeller Center. Del Frisco’s Grille will offer a stylish and fun dining experience to the already vibrant destination with its inviting and alluring atmosphere offering creative twists on classic comfort food with fresh regional ingredients and local flair. Del Frisco’s Grille offers every day dining and weekend brunch with sharable sides like crowd-favorites Cheesesteak Egg Rolls and Ahi Tacos, fresh salads, burgers, sandwiches, prime steaks and fresh seafood, handcrafted cocktails, decadent desserts, craft beers and an eclectic wine list.</p> <p> </p> <p>The Del Frisco’s Grille at The Shops of Legacy in Plano will seat over 200 guests with indoor and outdoor seating. It will be the fourth Grille in the North Texas market. </p> <p> </p> <p>“Following the incredible opening of Del Frisco’s Grille at Southlake Town Square last year, we are thrilled that Del Frisco’s Restaurant Group has selected another Retail Properties of America (RPAI) center for their newest location,” said Jason Kasal, vice president and senior leasing director, south region. “This operator (DFRG), and their Grille concept, is a perfect fit for The Shops at Legacy.” </p> <p> </p> <p>The new Del Frisco’s Grille is only one item on a list of exciting changes to come. The Del Frisco’s Double Eagle Steak House in North Dallas, on Spring Valley Road and the Dallas North Tollway, which opened in 1994, will be moving to the epicenter of Uptown and Downtown Dallas. In 2016, you can expect to enjoy the same rich heritage and tradition of Del Frisco’s high quality steaks and fresh seafood, warm, genuine hospitality, and excellent service while enjoying sweeping views of Uptown’s business, luxury shopping, arts and entertainment district and outdoor piazza. </p> <p> </p> <p>An attractive outdoor feature of McKinney & Olive will be a one-acre gathering space designed by Jim Burnett, landscape architect of Klyde Warren Park.</p> <p> </p> <p>Del Frisco’s Double Eagle Steak House Dallas will continue to serve guests as it has proudly for 20 years from its current location in North Dallas until the new restaurant is completed in 2016. </p> <p> </p> <p>Del Frisco’s Restaurant Group’s CEO Mark S. Mednansky said, “Del Frisco’s Restaurant Group loves making its home in North Texas. We are invested in these communities and the guests we serve from a social, business and philanthropic standpoint.  It's these guests over many years that have it made it possible to keep growing and expanding the brand today.  The move from North Dallas to Uptown for the Double Eagle is all about evolving the brand and showcasing more options and modern amenities while still sticking to the concept’s rich heritage and tradition.”</p> <p> </p> <p>Imagine dining on USDA prime steaks and fresh seafood created by Star Chef David Holben accompanied by an extensive, award-winning wine list and menu with decadent sides and desserts like Lobster Mac & Cheese and the Lemon Doberge Cake. Sip on VIP Martinis in a contemporary, see and be seen atmosphere, all within walking distance of the Dallas Arts District, Klyde Warren Park, luxury shopping and the number one downtown skyline in the U.S., according to USA Today readers in a recent September 2014 poll.</p> <p> </p> <p>About Del Frisco’s Double Eagle Steak House</p> <p>No one does steak like Del Frisco’s Double Eagle Steak House.  An American culinary institution, Del Frisco’s serves up flawless cuisine that’s bold and delicious, an extensive award-winning wine list and a level of service that reminds guests that they’re the boss.  Offering prime steak, fresh-off-the-boat seafood and genuine hospitality, Del Frisco’s is an exceptional steak house, unparalleled in any city.</p> <p> </p> <p>Del Frisco's Double Eagle Steak House has been recognized nationally and has received the DiRoNA Award for Distinguished Restaurants of North America; Nation’s Restaurant News Fine Dining Hall of Fame; Restaurants and Institutions’ Ivy Award; and the Wine Spectator Best of Award of Excellence for its extensive wine list.</p> <p> </p> <p>Del Frisco’s Double Eagle Steak House is owned by Del Frisco’s Restaurant Group (NASDAQ: DFRG), which is based in Southlake, Texas.  For more information, please visit </p> <p> </p> <p>About Del Frisco's Grille </p> <p>Del Frisco's Grille is modern, inviting, stylish and fun. Taking the classic bar and grill to new heights, Del Frisco's Grille draws inspiration from bold flavors and market-fresh ingredients. The energetic bar, a destination in itself, creates a buzz throughout the restaurant and sets the stage for an amazing night out. Del Frisco’s Grille has 14 locations. It is the proud winner of the 2012 Hot Concepts Award presented annually by Nation’s Restaurant News. Del Frisco’s Grille in Manhattan also won the 2012 Concierge Choice Award for Casual Dining, an award given by the NYC Association of Hotel Concierges to honor those who create exceptional experiences for New York City visitors.</p> <p> </p> <p>About Del Frisco's Restaurant Group</p> <p>Del Frisco's Grille is owned by Del Frisco's Restaurant Group (NASDAQ: DFRG). Based in Southlake, Texas, near Dallas, Del Frisco's Restaurant Group is a collection of more than 40 restaurants located across the country, including Del Frisco's Grille, Del Frisco's Double Eagle Steak House, and Sullivan's Steakhouse. Del Frisco's Double Eagle Steak House serves up flawless cuisine that's bold and delicious, an extensive award-winning wine list and a level of service that reminds guests that they're the boss. Sullivan's Steakhouse is a great place for a big night out on the town - with outstanding food, hand-shaken martinis, an award winning wine list, and live entertainment all under one roof. All of the restaurants create a seamless dining experience for savvy business and leisure travelers who regularly dine or entertain away from home.</p> <p> </p>
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February 14th, 2014

GMA's Epic Wedding Day: Winning Couple Says 'I Do' Live

Good Morning America

<p><a href="">Video Link</a></p>
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5061 Westheimer Rd, Suite 8060

Houston, TX 77056 Houston

*Patio seating is available on a first-come, first-served basis.