Steve Fields, owner of Steve Fields Steak & Lobster Lounge, has been in the dining and entertainment industry for 33 years. He first opened his restaurant in 2005 at its current Plano location, 5013 W. Park Blvd. The restaurant is open for dinner seven days a week.
After owning nightclubs and piano bars around Dallas and a stint as a former partner of Truluck’s Restaurant Group, Fields said he knew Plano was an ideal city in which to start his latest venture. Steve Fields Steak & Lobster Lounge is a neighborhood steakhouse that combines the entertainment and food industries. He said the two concepts are similar.
“It’s all about the people,” Fields said. “You put out a good product and you make sure you take care of your customers, and they’ll return. It was the same way with the bar business but more [so] in the restaurant business.”
The steakhouse offers guests a casual fine dining experience. When entering the door, a lobster tank can be seen behind the hostess stand adjacent to the bright red bar in the Lobster Lounge. The lounge doubles as a piano bar and is open seven days a week.
Guests are seated at white clothed tables, which includes a 15-dozen rose centerpiece and a wine wall in the back of the main dining area. Signs with dining quotes like “There is no sincerer love than the love of food” are found throughout the room.
With previous restaurant experience at Truluck’s Seafood, Steak & Crab House, Fields said he became familiar with lobster, steak and crab dishes, which led him to open a steak and seafood restaurant.
However, he said he wanted to make his venture more unique by focusing on three key deliverables: “good food, good entertainment and good, hospitable service.”
“That’s me. I’m just an ole’ Kentucky boy,” Fields said. “It’s just kind of a reflection of my personality.”
The restaurant’s most popular dish is its 6-ounce filet and 6-ounce lobster tail ($68), which comes with a baked potato and side of melted butter. Fields said the most popular appetizer is the pan-seared jumbo crab cake ($16), and for dessert, he recommends the large slice of carrot cake ($9).
Menu items vary in price and size, but guest always receive a side with the order of a main dish. Typically meals come with a loaded baked potato; however, guests have the option to substitute it for mashed potatoes, sauteed mushrooms, french fries or asparagus, among other options.
Reservations are popular—about 80 to 85 percent of guests call ahead—but they are not required. Fields said he appreciates it when guests make reservations because he likes to know why people come to his restaurant.
“I don’t expect to see [a guest] every night or every week, but when there’s a special occasion, I need to see you,” he said.
