Welcome the return of spring with brunch at Del Frisco’s Grille. Classics like our Red Velvet Belgian Waffles and Crabcake Benedict pair perfectly with a glass of sparkling rosé or Champagne. Greener dishes like our wholesome Kale & Brussels Sprout Salad with Salmon balance nicely with the citrus notes found in the Cloudy Bay New Zealand Sauvignon Blanc.
We’ll also be serving up our new Bone-In Prime Rib from Friday, March 30th through Sunday, April 1st. This dish is slow-roasted, ultra-tender and served with aus jus and creamy horseradish. To pair with this delicious cut of steak, we recommend a dark red wine like Cuttings Cabernet Sauvignon from The Prisoner Wine Company. Smooth notes of blueberry, dark cherry and rich cocoa round out the herbal and meaty flavor of the prime rib.