A beloved name in the Plano dining industry is back to serving the community. Steve Fields Steakhouse reopened at 4900 West Park Blvd., diagonally opposite its previous location, in late February.
The classic steakhouse closed Sept. 1, 2019, over 14 years ago in business. Owner Steve Fields says he sold the building in 2014 as a real estate move, and the new owner agreed to lease back the space to the restaurant for five years. When that lease ended, and Steve learned the building had a new tenant lined up, Velvet Taco, he took it as a sign that it was time to close shop.
While he was ready to have some time off, a few years later, he wondered if there would be interest in a new location. It didn’t take long to find hungry investors.
“It only took three phone calls, and we were up and running,” Fields says. “I had my energy back to do it again.”
After scouting the Plano dining scene for available properties, Steve landed back in his old neck of the woods, West Plano. At first couldn’t picture the former Brick House Tavern + Tap building as his dream location, he says. But Bruce Russo of B. Russo Designs helped him see the potential.
Fields knew he wanted the space to be a modern take on the former location. So instead of filling the open-concept dining room with dark woods and mood lighting, he and his design partner wanted to create a contemporary and airy environment that would help guests feel lighter when they walked in.
Fields took the same approach to his food program and found new dishes to freshen up the menu, while catering to the loyal diners who were familiar with his offerings.
“We did bring back probably 70% of our menu,” he says.
Some guests may be disappointed to not see whole Maine lobsters readily available, but lobster pizza has become a bar staple, Fields says.
Indulgent favorites are worth the splurge. The blue cheese-stuffed filet cuts like butter and oozes rich yet balanced flavors, while the 20-ounce bone-in prime rib delivers that homey yet elevated bite that’s expected from the fine dining establishment.
The restaurant’s 108-label wine list has something for everyone.
“We have aggressively priced our wine to sell,” Fields says.
The Chilean sea bass and Atlantic salmon filets are just as satisfying as the steakhouse’s prime cuts. And sides like roasted garlic parmesan mashed potatoes and fried onion straws offer savory delights.
Massive slices of cake, like the buttercream caramel and creme brulee cakes, are the cherry on top of any celebration. After all, that is what has made Steve Fields Steakhouse special to so many.
“When we closed over there, a lot of people got upset at me,” he says. “Now it’s just the opposite. Our regulars run up and hug me. It’s almost like we’re bringing back some of those memories of that restaurant.”
Steve Fields Steakhouse,
5013 W. Park Blvd. 972.596.7100 stevefields.com
Hours: 4:30-10 p.m. Monday-Thursday, 4:30-11 p.m. Friday-Saturday,
4:30-9 p.m. Sunday
