"SER Steak + Spirits on the top floor of the Hilton Anatole pairs its incredible views with cocktails, live music, and Texas-style steakhouse fare. Take the elevator to the 27th floor to look at the city from above with panoramic views. The restaurant has a steak-focused menu by executive chef Aubrey Murphy, who counts the notorious chef John Tesar as a mentor. There are Allen Brothers and Heartbrand Reserve options, all in fairly large cuts that are shareable. The crisp Brussels sprouts are among the best in the city — the secret ingredient, fish oil, gives them their umami flavor. Absolutely save room for the dessert menu; each and every item on it is a showstopper." - Courtney E. Smith
"Book a view with that location at SER Steak + Spirits, set atop the Hilton Anatole in the Design District. There are multiple event rooms on the same floor as the restaurant, available to reserve for weddings of all sizes and offering access the steak and seafood menu of the restaurant. All the rooms have killer views of Downtown, over the Trinity River, or into the East side. The rooms are pretty bare, and the hotel can work with the wedding party to set up seating and design the spaces. It has a blank-slate quality, other than the existing carpet and wall colors, for couples who don’t mind reenvisioning the space themselves." - Courtney E. Smith
"Atop the Hilton Anatole sits a steakhouse with an amazing view of Dallas. The steak options range from six- to a whopping 38-ounces (obviously, that’s a tomahawk, and its also served with foie gras and multiple sauces — for sharing). Also notable on this menu is the rack of elk and its chicken karaage." - Amy McCarthy
"For a solid steak dinner and a stunning view of Dallas, this is the best place on the list of restaurants." - Courtney E. Smith
"Ser and Villa Azur have a new collaborative cocktail program happening and for Halloween it features the Beetlejuice. This margarita will give a fright, thanks to activated charcoal (that’s what makes it black on top) and coconut cream on the bottom." - Courtney E. Smith