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Dakota's Restaurant Review: Dakota's menu places an emphasis on beef: Midwestern, corn fed, Prime and dry-aged for four weeks to be exact. And it is delicious, richly marbled and silken textured, all one wants in a steak. A variety of sauces are available, but the meats are so good, there's not much point in fooling around with it. Elk, venison, quail and lamb chops also get high marks, especially the lamb chops served with an intriguing date-and-papaya pesto. On the surf side, a full-flavored cedar plank-roasted Scottish salmon and Sable Island halibut, served with a rather frou-frou vodka-leek froth, are standouts. And because you are in Texas where Dr. Pepper is king, you've got to try the Dr. Pepper-praline float; one sip will satisfy your sweet tooth for a month.