The Chef’s Corner

From the Pass

Recipes, restaurant news, and the stories behind the plates.

Two thick bone-in ribeyes with dark crusts on a steel broiler grid under glowing orange ceramic radiant tiles.

The Kitchen · September 16, 2026

Upside-Down Fire: Why Serious Steakhouses Broil

Grill or double-stack ceramic broiler? Inside the 1,600°F glow that serious steakhouses swear by, and what it does for the crust on your ribeye.

Copper Bloom and Midnight Soufflé cocktails on the live-edge wooden tree bar at Alamo Prime while a bartender shakes a cocktail behind them.

Cocktails · September 16, 2026

First Pour: Alamo Prime’s Opening Cocktails

Before our Dallas steakhouse opens, meet two cocktails that bookend the night: Copper Bloom, a bright tequila highball, and Midnight Soufflé, dessert in a coupe.

Bottles of Cantine Federiciane Falanghina and Terre dei Nobili Montepulciano on the marble bar at Alamo Prime, with a glass of white and a glass of red.

Wine · September 16, 2026

Two Italians Walk Into a Steakhouse

Meet the two Italian wines on our opening list built for a Dallas steakhouse: a plush Montepulciano d’Abruzzo for the ribeye and a volcanic Falanghina for the raw bar.