The dining room, with 64 crystal Timothy Oulton chandeliers (rumor is it he cleared out the North America warehouse), a Timothy Oulton yellow submarine-like mine sweeper encased in an aquarium and a silver 1961 MG parked in front of the open kitchen, is clearly designed to dazzle. All Dallasites can likely identify a Badovinus restaurant (Neighborhood Services, Montlake Cut, and Off-Site Kitchen), but his habit of concepting and culling everything inside is less widely known. Unlike most restaurateurs, who hire a firm to execute their vision, Badovinus takes charge of decor himself – and it took him three years to pull together all the materials and other touches that give Town Hearth it’s distinctive look.

Now the menu. It’s large and there’s going to be something for everyone. From wet or dry aged steaks to oysters by the half dozen. Or how does a side of a slab of bacon sound? Town Hearth takes an alternative approach to a steakhouse and allows you to order steak that’s meant to be shared. The battle axe (bone in ribeye) & brick (NY Strip) feeds a table of four with left overs. The steaks are perfectly seared medium rare, then sliced up family style to share. Simple salt/pepper enhance the beef flavor for what may rank as one of the top 5 steaks in Dallas. For sides, you’ve got to try both the Mac and Cheese and the Fried Brussels Sprouts. The Mac and Cheese was creamy, rich, and very flavorful. It’s some of the best Mac in the city. The Fried Brussels Sprouts were sweet and savory. The only problem is this doesn’t leave room for desert.