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Pappa Bros. Steakhouse Serving Up Prime Dry-Aged New York Strips and More for DFW Restaurant Week 2018

By Kelly Waterman for DFW Restaurant Week

August 7, 2018

For twelve years, Pappa Bros. Steakhouse has showcased their signature steaks and lobster for DFW Restaurant Week.

2018 is no different with a stunning menu featuring four choices of entrée including Filet with Port Wine Shiitake Mushroom Sauce & Jumbo Grilled Shrimp, Live Maine Lobster, Prime Dry-Aged New York Strip or Broiled Ora King Salmon Fillet with capers & tomatoes in a white wine sauce.

All entrées will be served with mashed potatoes & haricot verts. Just that alone is worth the $49 menu price!  

Their signature strips steaks, 2” thick from the short loin section, are dry-aged in-house for 28 days which is why Executive Chef James Johnson begins ordering his beef supply at least six weeks prior to restaurant week.  

”Every year in preparation for DFW Restaurant Week, we bring in about 4500 lbs. of strips, 4500 lbs. of prime tenderloin and 400 lobsters ” says Chef Johnson.  

Pairing one of those delectable steaks with wine will be an exciting adventure when you see the extensive wine list. Pappas just received the prestigious honor of 2018 GRAND AWARD from Wine Spectator, given to only 88 restaurants worldwide.  

Adding to their amazing menu, you have three choices of desserts including their top-selling New York-Style Cheesecake. It is about 8” high and weighs just as much.  

Quick factoid: Pappas Bros. served 4,622 restaurant week meals in just 20 days last year!  

Folks, that equated to a $46,220 donation to the charities – the top donor!    

“Restaurant Week is one of our busiest and most rewarding times at the restaurant,” said Chef Johnson. “To gear up for and grasp the true meaning of restaurant week, our staff takes a day and volunteers at The North Texas Food Bank.  It’s a very fun and rewarding experience and it drives home to our servers and staff the importance and impact of our efforts.”