The Queen of SteaksNov 30, 2018 ● By Rachael Beaird
As the valet opened the door to the 8,000-square-foot restaurant, the word “swanky” immediately came to mind. The white entryway with subtle silver and gold accents welcomes visitors toward the host, where another member of the staff is waiting to greet you and ask if you have made a reservation (something you will definitely need here, especially if it is a busy weekend night). To your right, you will notice the vast walk-in wine room, complete with floor-to-ceiling shelves stacked with bottles and complete with a ladder to reach expensive labels at the top. As you make your way through the restaurant, the fully-stocked bar along the left side is surrounded by people of all ages — a couple celebrating a milestone wedding anniversary, young professionals enjoying a drink after work, a family toasting to their daughter on her birthday, etc. No matter the occasion, you are sure to enjoy a night out here. Our semi-circular booth was high-backed in sumptuous leather and conveniently located against the back wall, which offered a spectacular view of the modern restaurant.
Ms. Lincoln certainly cut no corners when hiring her impeccable staff. Our waiter was as conversational as he was knowledgeable on both the menu and the extensive wine list. After perusing the specialty drinks list, I opted for the Prime Smash, a cocktail of Makers Mark® 46 whiskey, blackberry, honey reduction and lemon juice. It could be likened to an upscale whiskey sour and had a distinct whiskey flavor, perfect for any of my fellow whiskey-lovers. My parents ordered the first cocktail on the menu, the Voodoo Smoke, a blend of top-shelf tequila from the restaurant’s tequila library, apple brandy, sweet vermouth and aromatic bitters, as well as a traditional dirty martini complete with signature bleu cheese-stuffed olives, both of which were finished to the last drop.
We ordered three appetizers for the table, including grilled quail, onion rings and char-grilled oysters (the last of which was recommended to us by a neighboring table). The quail was finished with a tangy honey-chile glaze and complemented by arugula, dried apricots and toasted almonds. The onion rings, while simple, were nothing short of delicious. They were roughly an inch in height and fried to a perfect crisp. At the risk of stating the obvious, not even a crumb was left on the plate. The plate of six grilled oysters was enjoyed by all and was served with a large slice of French bread that was lathered in a garlic and olive-oil spread. Some people may hear “oysters” and immediately think of something slimy … I assure you these were anything but.
The appetizers were followed by a baby wedge salad topped with bacon, heirloom tomatoes and bleu cheese dressing and a crab and corn chowder. The salad was large enough to split between two people, though the soup I might recommend for one -- probably because whoever orders it will not want to share a drop.
I was torn on what to order as my main course. The crispy duck breast sounded oh-so-tempting, but upon recommendation from our waiter, I selected the prime 16-ounce ribeye. After all, how could I not have a steak when at a restaurant called “Dee Lincoln?” My parents ordered the Chilean sea bass and the special that evening, an eight-ounce filet topped with bites of lobster tail accompanied by asparagus and whipped potatoes. The sides are a-la-carte and are meant to be shared, so we ordered the Thai-style fried rice and roasted mushrooms. After looking over the wine list and asking for some suggestions, we ordered glasses of chardonnay, cabernet sauvignon and Malbec, all of which were met with a smile after the first sip.
Our entrees arrived very quickly, on plates so hot the waiters had to carry them with napkins. They were presented beautifully. Even the steak knives are finished with a white marble handle. My ribeye was well-seasoned, cooked to a perfect medium-rare and beautifully marbled. The sea bass was as light and flaky as anyone could want and was garnished with baby bok choy and a red miso sauce that offered the perfect amount of Asian flair. The filet was covered in a rich bearnaise sauce and was so tender you could have cut it with a butter knife, though it was almost hard to notice under the mound of lobster tail that was so fresh you could almost forget you were in the middle of Frisco and not dining beach side. The whipped potatoes tasted just like Mama makes them — full of garlic, cream and buttery goodness. The asparagus spears and mushrooms were oven-roasted and had a nice bite to them. Now, on to the fried rice, which exceeded my expectations. I am a big fan of Thai food, so I may be biased, but I must say it was one of the standouts from the whole meal for me. Fried with peas, diced carrots, onions and topped with a fried egg, it was the perfect pairing with my ribeye. And, luckily for me, there was enough that I got to take home the leftovers.
After eating as much as we could stand, we were absolutely stuffed … until we saw the dessert menu and our mouths started watering again. As full as we were, we decided to at least order a slice of the five-layer carrot cake with cream cheese icing to share. The heaping slice arrived and was so deliciously rich that even a few bites were enough. Word to the wise: save room for dessert!
We left the restaurant happy and talking about what we were going to order the next time we came back. The tiger sushi roll, the lobster mac and cheese, the white chocolate cheesecake … the list goes on. Next time, I will make sure I can enjoy the white chocolate cheesecake.
Located at 6670 Winning Drive, Suite 400, Ms. Lincoln has hit it out of the park with her latest culinary endeavor, Dee Lincoln Prime. This new restaurant is a must for both tourists and Frisco residents alike. Go to deelincolnprime.com to learn more about the dining destination, make a reservation or view the menu.
Frisco STYLE Magazine dining reviews are not scheduled with or paid for by the featured restaurant. All reviews are completed for the purpose of helping readers know and enjoy local dining options.