Alamo Prime Steakhouse Opens in The Colony Next Week

A new steakhouse serving prime beef and Tex-Mex inspired dishes opens Thursday, November 12, in The Colony.

Alamo Prime Steakhouse will occupy a 5,200-square-foot space at Grandscape in the Colony, located at 5765 Grandscape Blvd. off the Sam Rayburn Tollway. The restaurant is designed to seat 170 guests, including bar seating, and marks the debut of a concept from Identity Hospitality Group.

Jacob Williamson, the Dallas native and executive chef, will lead the kitchen. A fourth-generation Texan with more than 15 years of culinary experience, Williamson oversees a menu that sources approximately 50 percent of its prime beef from Texas farms and ranches. He aims to highlight local producers while offering dishes that blend Texas ranching traditions with Mexican influences.

Marlon Tapanes, managing partner of Identity Hospitality Group, developed the concept after living in San Antonio. He cites a lifelong appreciation for the city's culture and hospitality as the inspiration for the Dallas-Fort Worth location. The team intends the space to function as a regular gathering spot for families and clients rather than exclusively a destination for special occasions.

The menu features steaks, chops, and ribs, including a 7-oz. Prime Filet, a 12-oz. Ribeye, and a 36-oz. Texas Wagyu Tomahawk Chop designed for two. Starters include Beef Bourguignonne Tacos with red wine-braised Wagyu and Texas Quail Lollipops wrapped in bacon. Signature items include Venison Frito Pie with crème fraîche and Smoked Brisket Tortellini with Parmesan espuma.

Desserts consist of Mexican Chocolate Crème Brûlée and Vanilla Bean Cheesecake. The beverage program includes cocktails such as the Cannon Smoke Old Fashioned, made with Knob Creek Single Barrel bourbon, and the Black Gold Martini, served with Osetra caviar. The interior design by Coeval features warm lighting and comfortable seating to create an inviting atmosphere.

Williamson states the goal is to create a steakhouse where people can enjoy quality Texas ingredients any night of the week. Tapanes emphasizes that the experience is about gathering around the table to share memories, a sentiment Williamson describes as the belief that the best experiences happen around a full table.