Dee Lincoln Prime

The story

Crafted with passion, served with love

The Woman Behind the Steaks

Dee Lincoln is widely known as the "Queen of Steaks" — a title earned over decades in the American steakhouse world. She co-founded Del Frisco's Double Eagle Steakhouse, helped expand it across eight cities, and in 2009 stepped away to build something entirely her own. In 2017, she opened Dee Lincoln Prime at The Star, the Dallas Cowboys World Headquarters complex in Frisco, Texas. The address is fitting: a flagship American fine dining destination set within one of the most high-profile sports and entertainment campuses in the country.

What's on the Table

The menu reads like a serious argument for why this steakhouse stands apart. Prime cuts — filet mignon, ribeye, New York strip — anchor the experience, but the real differentiator is the Japanese Wagyu program. Kagoshima A5, Kobe Strip, and Sanuki Olive Beef (raised on a diet of roasted caramelized olive pressings from Shodoshima Island) are among a very rare offering available at only a select few restaurants across the country. For those who want the full theater, the Wagyu Hot Rock lets guests cook tableside in three-ounce increments.

Beyond the steaks, the kitchen moves confidently through fresh seafood — miso marinated Chilean sea bass, seared jumbo scallops over lobster risotto, Ora King salmon with maque choux — and a sushi program substantial enough to warrant its own six-seat bar off the main room. That bar offers an exclusive Omakase menu. Caviar service, Hudson Valley foie gras, bone marrow with lobster and potato chips, and a dry-aged 35-ounce Tomahawk for the table round out a menu that takes American fine dining seriously without being rigid about it.

The Room and the Wine

Guests move through several distinct spaces: main dining rooms, a sushi bar, a wine cellar with a Chef's Table featuring seasonal menu offerings, and Havana Dee's Lounge. A dress code is enforced throughout — the restaurant asks guests to "dress their best," a standard that reflects the overall tone. Wine Spectator recognized the cellar with its Best of Award of Excellence in 2022, a nod to a list that spans over 800 selections from producers and regions worldwide. Wine Director Richard Patiño oversees the program alongside Culinary Director Julian Rodarte, who leads the kitchen team.

Private Dining and Events

The venue handles private events with the same infrastructure as its main service — dedicated rooms, catering management under Sherri Boone, and the full range of the kitchen's capabilities. It's a natural fit for corporate dinners, celebrations, and anything that benefits from a setting already built around spectacle and precision.