Lions Den occupies The Stoneleigh Hotel, a Dallas property that has stood for more than a century and underwent a major renovation before chef Michael White took over the kitchen. The result is an upscale Italian restaurant that runs all day, from breakfast through dinner, inside a hotel dining room now built around white's cooking.
The menu spans three services. Breakfast brings a Lobster Benedict, Mortadella Benedict, and Ricotta Pancake. Lunch includes Beef Carpaccio, Grilled Branzino, Tagliatelle Ragù Bolognese, and Lobster Burrata. Dinner adds raw preparations like Hamachi and Blue Fin Tuna alongside Grilled Octopus and repeats of the carpaccio and burrata.
Handmade pastas are a strength, including a bucatini finished with crab and a buttery, peppery sauce. Lobster appears again at dinner in a truffle pot pie with spaghetti, and the menu also runs to a dry-aged ribeye and a dover sole.
The menu spans three services. Breakfast brings a Lobster Benedict, Mortadella Benedict, and Ricotta Pancake. Lunch includes Beef Carpaccio, Grilled Branzino, Tagliatelle Ragù Bolognese, and Lobster Burrata. Dinner adds raw preparations like Hamachi and Blue Fin Tuna alongside Grilled Octopus and repeats of the carpaccio and burrata.
Handmade pastas are a strength, including a bucatini finished with crab and a buttery, peppery sauce. Lobster appears again at dinner in a truffle pot pie with spaghetti, and the menu also runs to a dry-aged ribeye and a dover sole.