Preston Hollow<\/a> this month, Palladino\u2019s stands at the corner of the Preston Royal Village shopping center. Built not in a train station but in a former Spec\u2019s liquor store, it\u2019s almost 10,000 square feet and has a 4,000 square-foot kitchen.<\/p>\nOnce inside, customers can expect to adapt to low lighting for a luxury dining experience.<\/p>\n
![\"The]()
<\/p>\n
The main dining room at Palladino\u2019s on Wednesday, June 3, 2026, in Dallas.<\/p>\n
El\u00edas Valverde II\/The Dallas Morning News<\/p>\n
In addition to the main dining room and bar, Palladino\u2019s offers a private dining room, still unfinished, and an event room with a red piano, a digital screen and its own bar.\u00a0<\/p>\n
Happy (or dissatisfied) customers in the event room can call directly into the kitchen using a red telephone hanging on the wall of a mock telephone booth set for two.<\/p>\n
Article continues below this ad<\/p>\n
![\"Chef]()
<\/p>\n
Chef Sam Hazen holds a phone in the kitchen that connects to a private telephone booth themed private dining table at Palladino\u2019s on Wednesday, June 3, 2026, in Dallas. Hazen says customers at the table will be able to talk to him directly and make special requests.<\/p>\n
El\u00edas Valverde II\/The Dallas Morning News![\"A]()
<\/p>\n
A red piano is seen in a dining room at Palladino\u2019s on Wednesday, June 3, 2026, in Dallas.<\/p>\n
El\u00edas Valverde II\/The Dallas Morning News![\"Restaurateur]()
<\/p>\n
Restaurateur Joseph Palladino poses with Chef Sam Hazen at Palladino\u2019s on Wednesday, June 3, 2026, in Dallas.<\/p>\n
El\u00edas Valverde II\/The Dallas Morning News![\"Wagyu]()
<\/p>\n
Wagyu bone marrow pictured at Palladino\u2019s on Wednesday, June 3, 2026, in Dallas.<\/p>\n
El\u00edas Valverde II\/The Dallas Morning News![\"A]()
<\/p>\n
A dining room bar pictured at Palladino\u2019s on Wednesday, June 3, 2026, in Dallas.<\/p>\n
El\u00edas Valverde II\/The Dallas Morning News<\/p>\n
The kitchen team is staffed with about 40 people who are prepared to serve anywhere between 300 to 600 customers each night, said executive chef Sam Hazen. Before Dallas, he has held executive chef roles at the Michelin-starred Veritas in New York and TAO Group Hospitality.\u00a0<\/p>\n
The menu has some differences from its New York counterpart and offers a New York strip, Wagyu bone marrow, a cheeseburger with a trio of sauces and chef Sam\u2019s meatballs, served with a red sauce and smoked ricotta cheese. Raw fish dishes include margarita-flavored oysters with crushed ice on top and salmon tacos with crispy seaweed shells.<\/p>\n
![\"Potato]()
<\/p>\n
Potato crusted Faroe Island salmon pictured at Palladino\u2019s on Wednesday, June 3, 2026, in Dallas.<\/p>\n
El\u00edas Valverde II\/The Dallas Morning News<\/p>\n
For dessert, visitors can expect items like butter dipped soft-serve cones and cheesecake ice and strawberries: a dish of cheesecake filling over shaved ice, paired with strawberries and strawberry syrup.<\/p>\n
Article continues below this ad<\/p>\n
With printed recipes glued to the kitchen\u2019s wall, Hazen\u2019s goal for the food is consistency.\u00a0<\/p>\n
\u201cYou can come at 5, 7, 9, 12 o\u2019clock at night, food is the same,\u201d he said.<\/p>\n
Hazen added that Dallas poses its own obstacles with sourcing ingredients.<\/p>\n
![\"Cooks]()
<\/p>\n
Cooks prepare samples of dishes during media preview at Palladino\u2019s on Wednesday, June 3, 2026, in Dallas.<\/p>\n
El\u00edas Valverde II\/The Dallas Morning News<\/p>\n
The team brings bread in from New York, seafood from the Florida Keys and meat from Iowa. Prepping each day takes six to seven hours, said chef de cuisine Henry Johnson, whose favorite menu item is the potato crusted Faroe Islands salmon.<\/p>\n
Article continues below this ad<\/p>\n
Parking may be a test as the restaurant opens for business. With limited space in front of the venue, customers may have to find spots in the shopping center\u2019s lot, which was relatively full on a Wednesday afternoon.<\/p>\n
Nevertheless, Palladino believes the area has not had a steakhouse like this before.\u00a0<\/p>\n
\u201cIt\u2019s about time,\u201d he said.<\/p>\n
Palladino\u2019s Steak & Seafood is at 5959 Royal Lane #635, Dallas. palladinos.com\/dallas<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"The entrance to Palladino\u2019s pictured, Wednesday, June 3, 2026, in Dallas. El\u00edas Valverde II\/The Dallas Morning News Nine…\n","protected":false},"author":3,"featured_media":852771,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5135],"tags":[5229,1596,358,348265,327878,324714,330009,325724,3187,67,586,132,5230,68,2969],"class_list":["post-852770","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dallas","tag-america","tag-dallas","tag-texas","tag-tp-preston-hollow","tag-tp-restaurant-openings","tag-tp-restaurants","tag-tp-seafood","tag-tp-steakhouse","tag-tx","tag-united-states","tag-united-states-of-america","tag-unitedstates","tag-unitedstatesofamerica","tag-us","tag-usa"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116714374847865653","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/852770","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=852770"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/852770\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/852771"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=852770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=852770"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=852770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}