Now Playing

All-American

The menu at Dee Lincoln Steak & Burger Bar in Uptown doesn’t tell the secret behind its mouthwatering burgers, like The Cowboy, oozing pepper jack cheese on a brioche bun with crispy onion shavings.

Dee Lincoln Steak & Burger Bar’s The Cowboy burger with pepper jack cheese topped with crisped onion shavings on a brioche bun

“People say, ‘Dee, this burger is incredible,’” says Lincoln. No wonder. They’re made with one-of-a-kind dry-aged, pasture-raised waygu beef from Local Yocal Farm to Market in McKinney. “This is my re-entry into the steak business,” says Lincoln, “and the burgers differentiate me from steak bars across the country.” Besides Executive Chef Juliard Ishizuka’s inventive upscale burgers—try lamb, crabcake, turkey and tuna variations—the smart-casual resto tenders only three steaks. From Allen Brothers, of course. Oh, wait. There is one more, a chalkboard special on Mondays, for those in the know: Local Yocal cuts a whole, 25-pound wagyu prime rib into tomahawk steaks. “When we’re out, we’re out,” says Lincoln. The two-fisted tomahawks already have a following. 2626 Howell St., 214.754.4949, deelincolnsteak.com