Dee Lincoln Prime Adds Chef's Table, Omakase Experiences at Frisco's The Star

Julian Rodarte arranged Versace place settings inside a glass-enclosed wine cellar stocked with roughly 2,000 bottles, capped the guest list at six, and priced dinner at $395 per person. That is the pitch behind Dee Lincoln Prime's new Chef's Table, now available at the restaurant's Winning Drive location inside The Star in Frisco, the Dallas Cowboys' world headquarters.

The three-hour, six-course experience moves at a pace the kitchen controls entirely. Guests begin with oysters paired with toro and Ossetra caviar, progress through Sanuki olive-fed beef, and close with a foie-gras crème brûlée. The Versace tableware is not incidental; it signals that the cellar is meant to function as a stage. Sake and wine pairings curated by the restaurant's wine team are available as an add-on to the base price, though the restaurant has not published pairing prices separately.

At the same time, Rodarte introduced a 10-course Omakase at the restaurant's six-seat sushi bar for $95 per person, offered Wednesdays and Saturdays at 7 p.m. The sequence opens with a caviar shooter layered with toro and ponzu, moves through madai nigiri finished with shiso and lemon oil, and builds toward a lobster-and-A5 wagyu roll. The Omakase is also eligible for sake or wine pairing enhancements. Both programs remove the à la carte menu entirely, asking diners to hand their evening over to Rodarte's sequencing.

Rodarte, a Dallas native who grew up in a household shaped by a father who also cooked professionally, serves as Culinary Director across Dee Lincoln Concepts. At 32, he has designed both programs to push the Frisco steakhouse toward what Local Profile described as "a front-row seat to the spectacle," prioritizing experience architecture alongside the food itself.

The woman who built the brand around him is Dee Lincoln, known in North Texas restaurant circles as the "Queen of Steaks." Lincoln co-founded Del Frisco's Double Eagle Steakhouse before launching Dee Lincoln Prime in 2017 and expanding the portfolio to include Havana Dee's Lounge and Dee Lincoln's Bubble Bar at AT&T Stadium in Arlington. The Frisco flagship sits at the center of The Star complex, which has grown from a sports practice facility into a broader dining and hospitality district.

The pricing puts Dee Lincoln Prime's Chef's Table in direct conversation with Dallas tasting-menu destinations. For Collin County diners, the more immediate math is simpler: a six-seat room is always full or closed. Booking through the restaurant's OpenTable listing is the entry point, and the seat count alone ensures that a significant number of interested parties will be turned away on any given night. That scarcity, by design, is what the $395 is also paying for.

The Omakase, at $95 for 10 courses, is notably accessible for a chef-led sushi sequence of this length and sourcing. Whether Frisco's dining market sustains both price points simultaneously is the question Rodarte's kitchen is now answering in real time, two nights a week.