Town Hearth Menu & Prices — Find Your Cut
Nick Badovinus’s Design District steakhouse: a windowless room with a submarine in a fish tank, a 1961 MG parked by the kitchen, and wet- and dry-aged steaks cooked over live flame. Explore the menu and prices, see the food, and choose a cut that suits your table.
Menu prices reviewed:
Three dishes, three different roles
A rich starter, a shrimp appetizer and a large steak for the table. These photos help put the menu names in context.
You will not be able to stop looking around
Town Hearth’s dining room is part of the experience: a 6,000-square-foot windowless space filled with chandeliers, vintage vehicles and objects that reflect Badovinus’s interests.
The centerpiece is a yellow submarine submerged in an aquarium between the bar and dining room. The room also contains a silver 1961 MG Roadster facing the open kitchen and vintage Ducati motorcycles.
The private dining room, Mr. Presley’s, continues the collection with Elvis-themed artwork. It accommodates seated events for up to 18 guests.
Wet-aged or dry-aged: what’s the difference?
Start with the cut you enjoy, then compare aging style and listed weight. The roasted prime rib is a separate preparation.
Wet-aged
Vacuum-aged · $59–$101Beef aged in vacuum-sealed packaging. Its flavor is generally milder than dry-aged beef, without the same exposure to air or evaporation.
- Flavor: straightforwardly beefy
- Choose it for: a familiar steak profile
- Listed cuts: Mignon, NY Strip, Delmonico, Baseball Cut and Côte de Boeuf
Dry-aged
Air-aged · $126–$186Beef aged in a controlled environment with exposure to air. Moisture loss concentrates flavor, and the process can develop nutty, savory notes.
- Flavor: more concentrated aging character
- Choose it for: a stronger dry-aged profile
- Listed cuts: Brick Strip, Battle Axe Ribeye and Bistecca
Specialty beef includes Texas Wagyu and Australian grass-fed tenderloin. Compare the cut and listed weight alongside the cattle description. The Lenox is open-fire roasted prime rib, carved to order; it is not one of the three listed dry-aged steak cuts.
Which cut should you order?
Choose by tenderness, aging style, sharing format or occasion.
The Mignon is an 8 oz tenderloin. It is a useful starting point when tenderness matters most. The 12 oz Baseball Cut is also tenderloin, with a larger listed portion.
Choose this if you want a tenderloin rather than a fattier ribeye or a large bone-in cut.
The Brick is listed as a 24 oz bone-in strip. It combines strip-loin character with dry aging. Its weight includes bone, unlike the 14 oz NY Strip in the wet-aged section.
Choose this if dry-aged flavor matters more to you than a compact, boneless portion.
A 42 oz short-loin porterhouse, combining strip and tenderloin on opposite sides of the bone. It is a large-format option; the weight does not represent 42 oz of boneless meat.
Compare it with the $101 Côte de Boeuf, a 24 oz wet-aged bone-in ribeye, or The Lenox at $119, a roasted prime rib carved to order.
The listed 10 oz Rosewood Texas Wagyu strip is served tataki style. It offers a different cut and preparation from the larger dry-aged steaks.
Compare it with the $99 TX Wagyu Ribeye, listed at 12 oz, or the $59 Grassfed Tenderloin, listed at 9 oz.
The Battle Axe is a 32 oz long-bone ribeye. Choose it for the ribeye cut, dry-aged profile and presentation. Its large listed weight includes the long bone.
Choose this if you want a bone-in ribeye centerpiece rather than a porterhouse or a smaller boneless steak.
The menu lists a 3.5 lb Maine lobster, wood-roasted with butter. It is the seafood alternative to the larger steak formats.
Other listed choices include Ahi à la Plancha at $48 and Hokkaido Scallops at $38.
Recommendations interpret the listed cuts. Bone-in weights include bone; current portions and available cuts can vary.
Two weights can mean different meals
A larger number does not always mean more boneless steak. Compare the cut, bone and aging style together.
| Compare | Listed weights | What changes |
|---|---|---|
| Mignon / Baseball Cut | 8 oz / 12 oz | Both are tenderloin; the Baseball Cut has the larger listed portion. |
| Delmonico / Côte de Boeuf | 16 oz / 24 oz | Both are ribeye cuts; the Côte de Boeuf includes bone. |
| NY Strip / Brick Strip | 14 oz / 24 oz | The Brick is bone-in and dry-aged; the NY Strip is in the wet-aged section. |
| Battle Axe / Bistecca | 32 oz / 42 oz | Long-bone ribeye versus porterhouse; both are large-format bone-in cuts. |
| The Lenox | Ask for the portion | Open-fire roasted prime rib, carved to order; separate from the dry-aged steak group. |
| Order | Food subtotal | Per person |
|---|---|---|
| Share The Lenox prime rib ($119) | $134 | $67 |
| Order two 16 oz Delmonicos ($76 each) | $167 | $83.50 |
| Share the 32 oz Battle Axe ($159) | $174 | $87 |
Subtotals exclude drinks, tax and gratuity. The Delmonicos are two boneless portions. The Battle Axe includes a long bone, and The Lenox is carved to order and available in limited quantities.
Ask about current portions when ordering; bone-in weights are not boneless meat yields.
The side prices that changed
Official February 11 and September 10, 2026 menu snapshots. The bars share a $0–$40 scale; labels show each recorded price.
Earlier records: Fall 2025 to February 2026
| Dish | Fall 2025 | Feb 2026 |
|---|---|---|
| Côte de Boeuf | $96 | $101 |
| The Lenox | $106 | $119 |
| Battle Axe Ribeye | $149 | $159 |
| Bistecca | $176 | $186 |
| French Onion Soup | $12 | $14 |
| Romaine — larger size | $17 | $19 |
| Iceberg — larger size | $18 | $21 |
| Spinach — larger size | $19 | $20 |
| Tomato & Burrata | $20 | $22 |
Menu snapshots: Fall 2025, February 11, 2026 and September 10, 2026. Historical amounts describe those menus; the restaurant still linked the September menu when checked November 5, 2026.
A Dallas steakhouse where the room is as distinctive as the cooking.
Nick Badovinus opened Town Hearth in 2017, following restaurants including Neighborhood Services, Montlake Cut and Off-Site Kitchen.
The collection of chandeliers, vehicles, artwork and the aquarium gives the restaurant its visual identity. The kitchen’s identity is live-fire cooking, with steaks and seafood at the center of the menu.
That makes choosing a main more useful than choosing by price alone: an 8 oz tenderloin, a bone-in dry-aged strip and roasted prime rib are different cuts and preparations, even when they share a place on the same steakhouse menu.
The details that shape your visit
Start with your reservation time and party size, then decide which cut or preparation suits the table.
Dinner begins at 5pm
Town Hearth lists dinner service every day from 5pm. Lunch is not listed. Sunday and Monday have the earliest last seating, at 9pm.
Last seating is not closing time
The restaurant explicitly says its evening end times are the last seatings. They are not a deadline to finish your meal.
Ask about bar seating
If your preferred dining-room time is unavailable, call to ask about bar seating and walk-in arrangements for that evening.
Mr. Presley’s seats up to 18
The private room accommodates seated events for up to 18 guests. Contact the restaurant’s events team for menus and arrangements.
Town Hearth, answered
What is Town Hearth known for?
Town Hearth is known for live-fire steaks and seafood, 64 crystal chandeliers, a yellow submarine in an aquarium, a 1961 MG Roadster and vintage Ducati motorcycles. It is Nick Badovinus’s Design District steakhouse, opened in 2017.
What is the difference between Mignon and Baseball Cut?
Both are listed as tenderloin cuts. The Mignon is 8 oz at $59, while the Baseball Cut is 12 oz at $79 in the menu. Choose according to the portion you want, and confirm the current cut when ordering.
Is The Lenox a dry-aged steak?
The Lenox is listed separately as bone-in prime rib, open-fire roasted and carved to order. It should not be grouped with the Brick Strip, Battle Axe Ribeye and Bistecca dry-aged steaks.
Do the large steak weights include bone?
Yes. Cuts such as the 24 oz Côte de Boeuf, 24 oz Brick Strip, 32 oz Battle Axe and 42 oz Bistecca are bone-in. Their listed weights are not equivalent to the same amount of boneless meat.
Does the listed evening end time mean I must finish eating then?
No. Town Hearth says these are last seating times: 9pm Sunday and Monday, 10pm Tuesday–Thursday, and 11pm Friday and Saturday. Dinner begins at 5pm daily.
How many guests can Mr. Presley’s private room accommodate?
The restaurant confirms that Mr. Presley’s can accommodate seated events for up to 18 guests. Contact the events team for availability, menus and arrangements.
Does Town Hearth have valet parking?
The official restaurant page lists valet on site daily. Ask the restaurant about current parking charges and arrangements when booking.
Where is Town Hearth in Dallas?
Town Hearth is at 1617 Market Center Blvd, Dallas, TX 75207, in the Design District. The phone number is (214) 761-1617.
Is there a burger or a main below the steak prices?
A Serious Cheeseburger is listed at $26 with a 10 oz Wagyu chuck patty, cheddar, mayo, sesame bun and russet fries. A $26 Cauliflower Steak is another listed plate. Ask about its complete preparation if you need a vegetarian meal.
Are Town Hearth sides included with a steak?
The menu lists steaks and sides separately. Build your order around the main, then add sides for your table. A Serious Cheeseburger specifically lists fries with the burger.
Find it in the Design District
1617 Market Center Blvd
Dallas, TX 75207
(214) 761-1617
Dinner from 5pm · valet on site daily
Reserve for your preferred evening. For private dining, Mr. Presley’s accommodates up to 18 seated guests.
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