Del Frisco's Double Eagle Steak House Restaurant Review: Beautiful dark woods, floral arrangements, friendly service and a 20-seat bar set the mood for a first-class dining experience featuring Prime, aged, Midwest corn-fed beef. For starters, we like the turtle soup with sherry, the crab cake with zesty Cajun lobster sauce and the classic Caesar salad. Stone crab claws are offered in season. Though you can order main courses ranging from halibut or Australian lobster tails to osso buco, lamb chops or a veal chop, steak is king here. Options include eight- and 12-ounce filets mignons, 16-ounce strips and rib-eyes and a 24-ounce porterhouse. À la carte accompaniments include onion rings, skillet potatoes with onions, mashed potatoes with a touch of cayenne, and creamy spinach with bacon, cheese and mushrooms. What the menu describes as four lagniappes---a Creole term for surprise gifts for guests---are, in this case, less expensive options served with a starch; of these, we like the Governor's six-ounce filet with mashed potatoes and the Santa Fe peppercorn steak with potatoes. The notable wine list nicely complements the hearty fare. Among desserts are bread pudding with Jack Daniels butter sauce, white chocolate crème brûlée and chocolate soufflé cake.
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