Docent Steak Finally Sets Opening Date in Dallas’ Harwood District With Kobe Beef and Samurai Art

Harwood Hospitality announced its latest restaurant, Docent Steak, more than two years ago. Finally, it set its opening date for October 1 at 2801 N. Harwood Street, Suite 100, in Dallas’ Harwood District. The new two-story concept will be located within the Kengo Kuma-designed Harwood No. 14 building. A highlight of the massive space’s design is that it will feature more than 100 pieces from the Barbier-Mueller family’s collection of art and cultural objects (who own Harwood International). Docent’s menu will also center around Harwood’s exclusive beef program, HWD Beef.

Once home to around 15 different culinary concepts, the Harwood District recently shuttered four of its restaurants: Dolce Riviera, Elephant East, Poco Fiasco, and Tequila Social. 10 remain, including favorites Magnolias Sous Le Pont, Mercat Bistro, and Harwood Arms, as well as all of the restaurants at the district’s Hotel Swexan. The steakhouse, Stillwell’s, has a Michelin Guide Recommended designation. Now, Docent Steak will bring something new to Harwood’s portfolio.

A Design Shaped by The Samurai Collection

The Docent Steak space will be divided into two experiences: the main dining room will offer a more traditional steakhouse experience (think white tablecloths and direct access to the patio), while the downstairs, lower level will be a more casual, lively vibe with TVs. There will also be several private dining spaces for more intimate gatherings.

The interior design is one of the things that Harwood Hospitality hopes will make Docent stand out in a city of steakhouses. Just a few blocks away, The Ann & Gabriel Barbier-Mueller Museum: The Samurai Collection houses one of the world’s largest collections of samurai art. As we mentioned earlier, the restaurant will be shaped by the collection and include everything from large-scale sculptures to armor, as well as horse and cattle imagery — a nod to ranching culture.

One of Texas’ Largest Certified Kobe Beef Programs

When developing Stillwell’s several years ago, the HWD Beef program was born. Led by Vice President of Culinary for Harwood, Taylor Kearney, the program was developed with Texas, Oklahoma, and New Mexico ranchers and is only available at the group’s restaurants. The program features Akaushi cattle and follows a zero-waste philosophy that uses the entire animal.

According to a press release, Docent Steak will feature one of Texas’ largest certified Kobe Beef programs. “As a designated member of the Kobe Beef Marketing & Distribution Promotion Association, the restaurant is authorized to serve authentic Kobe Beef. The menu will feature several A5 Wagyu selections from Japan, available by the ounce, along with a rotating Kobe flight featuring five cuts.”

Diners will also find non-steak dishes like:

• Kobe potstickers
• Lump crab cake
• Steak tartare sliders
• Tempura lobster
• Oysters
• Spicy tuna tartare
• Seafood tower

Seasonal entrees will also include Texas bison filet, Elysian Fields rack of lamb, Kan Kan pork chop, Ora King salmon, and miso Chilean sea bass. Sides include tallow-fried shoestring fries, whipped potatoes, mac and cheese, lobster mac and cheese, potatoes au gratin, and Brussels sprouts with Japanese whiskey, soy, maple, and braised bacon. For desserts, guests will have options like baked Alaska, New York cheesecake, flourless chocolate cake, coconut cream pie, and bread pudding. Sounds like there is going to be A LOT to try.

Cocktails & A Wine Program to Reflect Docent’s Art

Led by general manager Rhea Knight (formerly at several Nick Badovinus concepts), Docent Steak’s beverage program will include cocktails such as:

• Strawberry Lychee Martini
• Tamarind Buck
• Bread & Butter — made with reposado tequila, grapefruit, and bread-and-butter brine
• A wagyu-washed rye cocktail
• The $25 Boujee Cola

Wine will also be a big draw at Docent. A graduate of the Court of Master Sommeliers Americas’ Introductory Sommelier program, Knight is curating an ever-evolving list “to reflect the restaurant’s art.”

This includes wines from “celebrated regions, historic vineyards and emerging producers, with rare and thoughtfully selected bottles, including aged Italian, French and American wines.” The program also includes a range of sake from producers such as Soto, Dewatsuru, Yuki Tora, Negaibito, Shonen, HeavenSake, Kamitaka, Tengu and Manotsuru. Again, A LOT to try.

Reservations for Docent Steak will be available via OpenTable starting on September 16.