How Much Does Dino’s Steak And Claw House In The United States Pay
See Dino’s Steak and claw house salaries collected directly from employees and jobs on Indeed.
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- 5.0Fun placeGreat money! People are king and mgmt is 2nd to none. I love the area as well as the clientele. You’ll feel like family for sure from the second you start hereServer/Bartender Grapevine, TX – September 26, 2021
- 5.0Excellent Management and OwnersThe Owners and Managers were some of the nicest and easiest to work with out of any job I’ve had. They come in regular to check in with their employees and is a family oriented restaurant. I had another job and they worked with me and the hours so i …Lead Host
Dinos Steak And Claw House
12:54 PM Mar 16, 2016 CDT
The Cote De Boeuf features a bone-in ribeye served with asparagus spears.
General Manager Tony Hasbini said at Dinos Steak and Claw House, the focus is on providing simple, well-prepared foods a knowledgeable staff and a one-of-a-kind experience for the guests who come in for dinner.
The upscale restaurant offers its own takes on surf and turf dishes, steaks, seafood and poultry, all made using fresh ingredients. It also provides a wine list, the option of more than 20 cocktails and several different brands of scotch.
Head Chef Brian Caal said he uses fresh ingredients to put his own twist on classic steakhouse staples as well as on seafood and chicken dishes.
The jumbo sea scallops , one of the appetizers, features three seared scallops plated on a field of greens. Dinos not only offers seafood and chicken dishes but red meat as well. The Cote De Boeuf , an 18 oz. bone-in ribeye steak that is served with asparagus and a drizzle of a red wine reduction. It is made using certified Angus beef that is grilled to ensure it has well-formed grill marks. Guests looking for lighter fare can order the sesame-crusted ahi tuna , which is placed on a bed of pad thai noodles and vegetables and served with asparagus spears. The plate also features a swirl of red wine reduction.
Hasbini said he does not have just one favorite menu item, and he and his staff try to help prevent their guests from getting into a habit of ordering the same thing each visit.
