"...Nueske's bacon au poivre at Del Frisco's Double Eagle Steak House
At the new flagship location of this locally based steak house, prime cuts of beef dominate the no-brainer category. But a once less-obvious choice quickly became a hit among the restaurant's fans.Thick-cut Nueske's bacon au poivre gets slathered in a bourbon molasses glaze that complements the pork perfectly. Add a couple of sides and this can be the actual meal..."
Read the full Zagat article by Steven Lindsey here