FRISCO, Texas — Upscale steakhouse Dee Lincoln Prime is elevating its dining concept with the introduction of two chef-driven experiences designed to blend culinary artistry with exclusivity. With prices reaching as high as $395 per guest, the restaurant is targeting diners seeking more than just a meal — offering instead an immersive, performance-style evening.

A Shift Toward Experiential Dining

At the heart of this new direction are the Chef’s Table and Omakase offerings, both curated by Culinary Director Julian Rodarte. The concept moves away from traditional ordering, inviting guests to place their trust entirely in the chef’s vision. Each experience emphasizes precision, seasonal ingredients, and a carefully orchestrated progression of flavors.

Inside the Chef’s Table Experience

Positioned just off the main dining area, the Chef’s Table offers an intimate six-seat setting within a glass-enclosed wine cellar featuring over 2,000 bottles. Designed for small groups, the experience spans approximately three hours and features a six-course tasting menu priced at $395 per person.Every element is tailored to reflect luxury — from the pacing of each course to the use of high-end tableware. The menu rotates seasonally, highlighting premium ingredients at their peak. Current selections include combinations such as oysters with toro and Ossetra caviar, bluefin tuna in truffle ponzu broth, and richly marbled Japanese beef paired with refined accompaniments. The meal concludes with an elevated dessert, such as foie gras crème brûlée.

Omakase Offers a More Accessible Alternative

For those seeking a similar chef-led journey at a lower price point, Dee Lincoln Prime also introduces an Omakase experience at its sushi bar. Available twice weekly, the 10-course menu is priced at $95 per person.Following traditional omakase principles, guests relinquish control of menu choices, allowing the chef to guide the experience. The progression includes a mix of premium seafood dishes and inventive combinations — from caviar starters to delicately prepared nigiri and indulgent rolls featuring lobster and wagyu. Dessert offerings, such as matcha-based creations, provide a refined finish, with optional sake or wine pairings available.

Reservations and Availability

Both experiences require advance planning. Reservations must be made at least 48 hours ahead, with Omakase bookings available online and Chef’s Table reservations handled directly through the restaurant.

An Investment in Culinary Craft

With these additions, Dee Lincoln Prime positions itself firmly within the growing trend of experiential fine dining. For guests willing to commit both time and cost, the restaurant promises an evening defined by craftsmanship, storytelling, and a carefully curated culinary journey.