Evelyn Is Dallas’s New Steakhouse With ‘Feminine Energy’ and Plenty of Selfies | Eater Dallas

"Housed in a glamorous, photo-ready space designed by ICRAVE with soft upholstery, blush tones, and artwork celebrating a fictional Hollywood starlet, this three-room restaurant (a red-and-gold bar, a piano-lined dining room, and a high-energy room with a disco ball) aims for striking feminine energy and a party-ready vibe where diners eat, drink, and often dance to ’70s and ’80s beats. The menu riffs on classic Hollywood steakhouse fare—steaks, seafood, martinis, and wine—but overall feels more like a restaurant with a lot of steak than a traditional steakhouse. Standouts included half-dozen fresh, briny oysters served with Champagne mignonette, cocktail sauce, and sinus-clearing horseradish; playful wagyu cheesesteak bites topped with Provolone Mornay, caramelized onions, black truffle shavings, and pickled peppers; a crisp BLT wedge salad; and a tender spinalis (rib-eye cap) cooked to medium-rare. A prawn primavera of linguine, olives, tomatoes, capers, and artichokes came in a richer-than-expected buttery sauce but the pasta and prawns were well cooked, while a heavily seasoned side of asparagus needed scraping to be palatable. The Chocolate Decadence dessert was visually striking at first but lost appeal after being broken open and sauced, though it delivered on chocolate flavor. Cocktails lean martini-forward (Vesper, espresso martini, and a balanced house martini that includes a dash of white balsamic and is theatrically presented with an ice bowl and garnishes), and service can be thoughtful—the bartender swapped in fresh, ice-cold stemware mid-drink—while the extravagant Price of Fame martini (saffron-infused Nolet’s Reserve gin, black truffle bitters, and caviar-stuffed olives) costs $150. Not cheap but priced in line with other upscale Dallas steakhouses, the spot is undeniably fun for celebrations and selfies, attracting a young, glamorous crowd—often women and party groups—though its flashy energy won’t suit every diner." - Kevin Gray