Downtown Fort Worth
This downtown Fort Worth standby continues to hit effortless high notes in a polished, modern setting. Owner Adam Jones and longtime executive chef Blaine Staniford excel with a mostly straightforward menu, from Maine diver scallops to beef tenderloin tartare. Yet global flavors permeate, from chicken karaage with blistered shishitos to Hawaiian kampachi paired with unlikely-but-it-works pastrami seasoning. Steaks come from 44 Farms in Cameron, Texas, so you know the restaurant means business with its filets, prime strips, and dry-aged bone-in rib eyes. No matter if you pair your meal with an order of Regalis caviar, sustainably raised from Holland at $145/ounce, or a more modestly-priced order of French fries flecked with thyme and Parmesan, you’re in assured hands here.