Alamo Prime Steakhouse Opens Nov. 12 in The Colony

A new steakhouse opens Thursday, Nov. 12, in The Colony.

Alamo Prime Steakhouse will debut at Grandscape in the Colony at 5765 Grandscape Blvd. The location sits off the Sam Rayburn Tollway. The 5,200-square-foot space seats 170 guests, including bar seating.

Jacob Williamson serves as managing partner and executive chef. Williamson is a Dallas native and fourth generation Texan. He has more than 15 years of culinary experience. He leads Identity Hospitality Group. Marlon Tapanes is the group's managing partner.

The menu features prime steaks, chops, and ribs. About 50 percent of the beef comes from Texas farms and ranches. The kitchen sources ingredients from local purveyors. Menu items include a 7-ounce prime filet, a 12-ounce ribeye, and an 8-ounce picanha. A 10-ounce Texas Wagyu skirt steak is also available. The 36-ounce Texas Wagyu Tomahawk Chop is house-aged for two people.

The menu blends Texas ranching traditions with Mexican influences. Starters include beef bourguignonne tacos with red wine-braised Wagyu. Other options are Texas quail lollipops wrapped in bacon. Maine lobster arancini with bearnaise aioli is also on the list. Crab rangoon eggrolls with lump crab and cream cheese are available. The menu features oysters on the half shell and yellowtail crudo. Texas Wagyu beef tartare comes with Texas toast and pickled mustard seeds.

Signature dishes include venison frito pie with crème fraîche and white cheddar. Gulf shrimp and grits are served with country ham and hot sauce beurre blanc. Smoked brisket tortellini features Parmesan espuma and crispy shallots. Desserts include Mexican chocolate crème brûlée with candied cacao nibs. A vanilla bean cheesecake with salted cedar is also offered. Lime icebox pie with graham cracker crumble is on the list. Warm chocolate cake with chocolate ganache is available.

The drink list features a Cannon Smoke Old Fashioned made with Knob Creek Single Barrel bourbon. A Desert Rose Margarita uses blanco tequila and prickly pear. The Red Mesa Paloma combines Olmeca Altos Reposado and Del Maguey Vida mezcal. A Crockett Sour includes Old Forester 100 bourbon and Pierre Ferrand dry curaçao. The Black Gold Martini uses Beluga Gold Line vodka and is served with Osetra caviar. Tapanes said the concept celebrates Texas ingredients and allows guests to gather for family dinners or client meetings. Williamson said the team wanted to create a steakhouse people can enjoy any night of the week.