The story
Ser Steak + Spirits occupies the 27th floor of the Hilton Anatole, offering sweeping skyline views that set the stage for a refined steakhouse experience. The restaurant’s tagline — “Prime Cuts | Bold Cocktails | Exceptional Wines” — captures the essence of what awaits: wood-fired steaks, a serious bar program, and a wine cellar that earned a Wine Spectator Best of Award of Excellence.
Executive Chef Aubrey Murphy, a DFW native, leads the kitchen. Trained under Dean Fearing and Michelin-starred chef John Tesar, with years spent in Maui, he brings a broad perspective to the steakhouse. His menu centers on exceptional wood-fired steaks, local ingredients, and innovative plates. A recent holiday special featured Texas Wagyu Chateaubriand with honey-glazed carrots and cheddar pomme purée, a glimpse into his approach: bold flavors, precise technique, and respect for the product. The pastry team, led by Chef Dylan Marroquin, creates desserts that balance artistry and nostalgia.
The wine program is a standout. Sommelier Philip Natale, a Certified Sommelier and Certified Specialist of Wine, oversees a cellar of 350 curated wines, with pairings tailored to each dish. The bar is equally ambitious: handcrafted cocktails, a dedicated mixology program, and an exclusive Ser Whiskey by Garrison Brothers Distillery. Social Hour runs Monday through Saturday from 5 to 6:30 p.m., with $10 signature cocktails, $10 five-ounce wine pours, and half-off select appetizers.
Dinner is served Monday through Saturday from 5 p.m., with a dress code that prohibits athletic wear, beachwear, and hats. The space includes a bar and lounge (21+), private dining, and a Chef’s Table for intimate evenings. Live music and special events — like the Signature Ser Series mixology classes — add to the energy. Whether you come for a wood-fired steak, a glass of rare wine, or a cocktail with a view, Ser delivers a polished, distinctly Dallas steakhouse experience.
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