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Reservations open today for LVI, the new downtown steakhouse at The Statler. The restaurant is slated to open for dinner service only beginning on Friday, May 5, with lunch service beginning after Memorial Day weekend.

Leo Morales, Executive Chef for Refined Hospitality Group, has brought together a powerhouse team to lead the new dining destination. Executive Chef Erik O’Malley will take the helm in the kitchen at LVI. O’Malley is a Dallas fixture, and has recently served at Meddlesome Moth, the Fairmont and the Joule. In the front of the house, savvy diners will know Erik Franke, LVI’s new General Manager, who was recently with Vandelay Hospitality Group. Pastry chef Diana Zamora rounds out the culinary team for the new restaurant.

LVI’s substantial starters range from $16-34 and include a variety of seafood specialties such as a court bouillon-poached lobster claw with cucumber, red onion and mango cream atop organic watercress and house-smoked salmon croustades in addition to a contemporary interpretation of a beef tartare.

Entrees start at $34 and will change seasonally. Featured opening entrees include wild-caught sea scallops with a white truffle vinaigrette, pan seared halibut with a yuzu glaze and a center cut 14 oz. bone-in Duroc pork ribeye.

But steaks reign supreme at LVI, where all of the beef is organically raised in Texas. The restaurant dry ages all of its beef in house where it is hand-cut daily. Steaks range from $34-55 and include three filet options, including a 12 oz. bone-in filet as well as strip and ribeye options.

Side dishes are available à la carte and go beyond the traditional garlic mashed potatoes and sauteed green beans to include a black truffle creamed spinach and jalapeno cheese steak tots.

The restaurant’s name, which is 56 in Roman numerals, reflects the history of The Statler. The hotel first opened its doors in 1956 and was immediately hailed as a wonder of design and technology. The first major hotel built in Dallas in 30 years, the Statler introduced guests to the first hotel elevator music, first in-room televisions and more. LVI plans to embrace the midcentury glamor and style that has defined The Statler since its inception.

LVI will have an impressive beverage program, including a fabulous wine room with more than 1,000 bottles curated to complement the restaurant menu. Additionally, the impressive array of spirits ranges from the traditional to the sublime. For example, a 1991 Buffalo Trace O.F.C., which is among those holy grails for bourbon aficionados, will run $6,000 per serving. Selected guests will be able to reserve a private locker at LVI where their personal wine and spirits can be stored for dining service. Additionally, LVI plans an extensive truffle service featuring the opportunity for shavings from Italian, French and American truffles. Chef Leo Morales envisions LVI as a contemporary interpretation of the classic steakhouse. A curated collection of prime beef offerings will be complemented by favorites like bone-in Duroc pork chops, lighter dishes such as fresh seafood and salads and an array of hand-crafted side dishes.

The dining room will reflect a classic private club feel, with a dramatic wine display as guests enter the restaurant. Private dining spaces will be available for meetings and intimate gatherings, including the Captain’s Room, which offers private dining and full AV functions.

LVI – a Downtown Steakhouse

1914 Commerce St.

Dallas, TX 75201