1 of 4
Gavin Peters
Marriott_DALWL
2 of 4
House of Toro
3 of 4
House of Toro
4 of 4
House of Toro
House of Toro is much more than your average hotel restaurant — and that’s no accident. Established inside the newly transformed Marriott Solana, the Westlake chophouse arrived this April with a distinct design and a menu that leans into Spanish-accented steakhouse bravado. It’s polished, poised, and paced for a night with good company.
The setting has history. Back in the early 1990s, the Marriott helped anchor IBM’s 900-acre campus, long before Southlake had a hotel scene of its own. Following a multimillion-dollar transformation this spring, the property has been reborn as The Ricardo Marriott, a nod to original architect Ricardo Legorreta. For locals who may never check in, House of Toro is a compelling reason to come see what’s changed.
Immediately upon entering the House of Toro, you are struck by its Latin spirit. Plush crimson velvet seating and dark wood paneling are set off with strategically moody ambient lighting that showcases its many rich red accents, pinpointed throughout by several matador-themed portraits. It all creates an upscale and intimate setting that had us considering after-dinner drinks well before taking our seats.
The walk to our table gave ample opportunity to check out the serious bar scene, which comes alive with piano music on busier nights. If this bar has a signature drink, it's The Matador Old Fashioned made with Horse Soldier Bourbon. We went all in and ordered it smoked tableside. Those looking for something lighter will be well served with Ibiza Nights that combines Hendricks Gin with lime, mint, and cucumber for a refreshing start to a bold menu.
Smart diners should come hungry as there are some can’t-miss sides like the Lobster Cargot (Maine lobster and melted Havarti served with crostini) and hand-cut bacon by the slice that is a total sensory overload — soft and sweet with just the right amount of char and chew.
Main entrees are the work of executive chef Joe Riojas and chef de cuisine Nate Sanders. They offer surf and turf options that are equally deserving of your appetite. Scallops and whole branzino will ensure something for everyone, but on this night, the prime butcher selections were impossible to resist. Sorry Perry’s fans, but Chef Nate’s Iberico Pork Chop — made with heritage acorn-fed Spanish pork and finished with a sherry lacquer — is the best you’re going to get this side of DFW Airport.
Sophisticated steakhousers also can’t go wrong with either the 18oz Delmonico Ribeye (medium rare, of course) or a 10oz bone-in filet dripping in house-made sauces like bone marrow butter, mojo verde, or a subtle yet staunch blue cheese brûlée.
After dinner, keep the Latin vibe going well into the night with an extensive list of port wines aged up to 40 years. Or, opt like we did for a Spanish Coffee, where the bright orange notes of Cointreau were the main attraction even when served alongside a hearty slice of their signature chocolate cake.
By breathing a new, fiery life into what is already a crowded area steakhouse scene, House of Toro is well on its way to becoming a destination within a destination. On this night, it wasn’t easy walking out without staying for a nightcap, but we’ll be back for another unhurried, flavor-driven meal where the legacy of a master designer meets the precision of master grillers.