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Alamo Prime Steakhouse, a new Texas steakhouse blending exceptional cuts of beef, Mexican-influenced flavors and genuine hospitality, will officially open its doors on Thursday, November 12, at Grandscape in The Colony. Led by Managing Partner and Executive Chef Jacob Williamson, the new concept from Identity Hospitality Group, a hospitality group led by Managing Partner and industry veteran Marlon Tapanes, brings a fresh perspective to the traditional steakhouse, combining thoughtfully sourced ingredients, a robust beverage program and a warm, inviting atmosphere designed for everything from celebratory dinners and date nights to family gatherings and casual evenings out.
Located at 5765 Grandscape Blvd., the 5,200-square-foot restaurant will accommodate approximately 170 guests, including bar seating. Inspired by the rich culture, history and hospitality of Texas, with a particular nod to San Antonio’s heritage, Alamo Prime is built around the belief that the best experiences happen around a full table. At the heart of Alamo Prime is a commitment to genuine hospitality, with an emphasis on creating an experience that feels both elevated and welcoming. Rather than reserving the steakhouse experience for special occasions, Alamo Prime aims to become a place guests return to regularly, whether gathering around the table with family, entertaining clients or enjoying cocktails and dinner at the bar.
“Having lived in San Antonio, I developed a real appreciation for the city’s rich history, culture and the way hospitality is so deeply woven into everyday life,” said Marlon Tapanes, Managing Partner of Identity Hospitality Group. “There’s something special about the way people gather around a table there. It’s about more than just the food. It’s about the people you’re sharing it with and the memories you create together. With Alamo Prime, we wanted to bring a piece of that spirit to DFW. Our vision is a place where the table is always full—full of great food, drinks, friends, family and conversation—and where everyone feels welcome.”
A defining part of Alamo Prime’s identity is its commitment to Texas agriculture and building lasting relationships with local farmers, ranchers and purveyors. Approximately 50 percent of the restaurant’s Prime beef is sourced from Texas farms and ranches, reflecting the restaurant’s dedication to supporting producers across the state and showcasing the quality and diversity of Texas ingredients.
At the helm of the kitchen is Managing Partner and Executive Chef Jacob Williamson, a Dallas native and fourth-generation Texan with more than 15 years of culinary experience. Throughout his career, Williamson has built lasting relationships with Texas farmers, ranchers and local purveyors, making locally sourced, seasonal ingredients a signature of his culinary approach. His longstanding commitment to supporting Texas producers aligns with Alamo Prime’s own philosophy of prioritizing local sourcing and building meaningful relationships with the people behind its ingredients.
“We wanted to create a steakhouse that celebrates the quality of Texas ingredients while feeling like a place people can enjoy any night of the week,” said Williamson. “Of course, the steaks are a major part of what we do, but there’s so much more to the experience. From the relationships we’ve built with local ranchers and farmers to the flavors we’re bringing to the menu, every detail has been thoughtfully considered. Our goal is to serve exceptional food while making every guest feel genuinely welcome.”
The culinary program celebrates Texas ingredients and ranching traditions with Mexican influences woven throughout the menu.
The menu begins with a selection of inventive starters, including Beef Bourguignonne Tacos with red wine-braised Wagyu, wild mushrooms and fried onions; Texas Quail Lollipops wrapped in thick-cut bacon with a chili honey glaze; Maine Lobster Arancini served with béarnaise aioli; Crab Rangoon Eggrolls filled with lump crab and cream cheese, accompanied by sweet chili and scallions; and Whipped Cotija Cheese with local honey, guajillo chili crunch and grilled rustic bread. From the raw bar, guests can enjoy Oysters on the Half Shell with traditional accompaniments; Yellowtail Crudo with grapefruit, extra virgin olive oil and cilantro vinaigrette; and Texas Wagyu Beef Tartare with Texas toast, house steak sauce and pickled mustard seeds.
For lighter fare, the menu features salads and soups including the Iceberg Wedge with crispy pork belly, grape tomatoes and blue cheese ranch; Alamo Prime Caesar with a sourdough-Parmesan crumble and black garlic dressing; and Lobster Bisque finished with tarragon crème fraîche.
Steaks, chops and ribs anchor the menu, with selections including a 7 oz. Prime Filet, 12 oz. Ribeye, 8 oz. Picanha, 10 oz. Texas Wagyu Skirt Steak and a 36 oz. Texas Wagyu Tomahawk Chop, house-aged and designed for two. Additional offerings include Double Cut Colorado Lamb Chops, Red Chile Braised Short Rib and BBQ Pork Spare Ribs. Guests can complement their selections with house-made sauces such as chimichurri, chili hollandaise, cowboy compound butter, brown butter bordelaise.
Beyond traditional steakhouse offerings, Alamo Prime’s menu incorporates creative interpretations of Texas comfort food and regional flavors. Highlights include Venison Frito Pie with crème fraîche, white cheddar and scallions; Gulf Shrimp & Grits with country ham and hot sauce beurre blanc; Smoked Brisket Tortellini with Parmesan espuma and crispy shallots; Sautéed Texas Redfish with white wine and lemon; and the Alamo Prime Burger, featuring Texas Wagyu, smoked cheddar, tomato jam, arugula and oregano Dijonnaise.
For a sweet finish, guests can choose from Mexican Chocolate Crème Brûlée with cinnamon and candied cacao nibs; Vanilla Bean Cheesecake with salted cedar and praline crunch; Lime Icebox Pie with graham cracker crumble and whipped cream; and Warm Chocolate Cake with chocolate ganache and vanilla bean ice cream.
Complementing the culinary offerings is a comprehensive beverage program featuring an extensive collection of bourbon and whiskey, alongside a thoughtfully developed cocktail menu that balances classic preparations with creative signatures. Highlights include the Cannon Smoke Old Fashioned, made with Knob Creek Single Barrel bourbon, demerara, Angostura bitters and orange oil, finished with a touch of smoke; the Desert Rose Margarita, featuring blanco tequila, prickly pear, fresh lime, agave and a Tajín rim; the Red Mesa Paloma, combining Olmeca Altos Reposado, Del Maguey Vida mezcal, grapefruit, lime, agave and soda; the Crockett Sour, featuring Old Forester 100 bourbon, lemon, honey, Pierre Ferrand dry curaçao, egg white and orange bitters; and the Black Gold Martini, an elevated take on the classic made with Beluga Gold Line vodka, dry vermouth and sea salt, served ice-cold with Osetra caviar. The bar will also offer a curated wine list and zero-proof beverage options.
Designed by Coeval, Alamo Prime will offer a sophisticated yet comfortable setting with warm lighting, inviting booths and a welcoming bar that encourages guests to settle in and stay awhile. The restaurant’s design reflects the same balance found throughout the concept, bringing together an elevated steakhouse atmosphere with the relaxed, approachable spirit of Texas hospitality.
Alamo Prime Steakhouse will open on Thursday, November 12, at 5765 Grandscape Blvd., The Colony, TX 75056. Dinner will be served Sunday through Thursday from 4 to 10 p.m. and Friday through Saturday from 4 to 11 p.m.
To make a reservation go to https://www.opentable.com/r/alamo-prime-steakhouse-the-colony.
The post Alamo Prime Steakhouse to Open at Grandscape in The Colony, Texas appeared first on FSR magazine.
