Tony’s Corner

Born deep in the geographical heart of Texas, Y.O. Steakhouse's Chef/Proprietor, Tony Street prides himself with learning the restaurant ropes from Gene Street, a Texas restaurant legend who also happens to be his uncle. Before Tony was even a teenager, he was cooking chicken fried steaks at his uncle’s Black-Eyed Pea Restaurant, a famous Texas Eatery. From that moment on, his passion and love for traditional Texas cuisine and the restaurant industry just kept growing. Read Tony's bio...

The Latest

Mother’s Day Brunch – Y.O. Style

Please Join us Sunday May 13th Mother’s Day is right around the corner we’ve created a special brunch just for her.  We invite you to come relax, dine & enjoy mom’s special day at the Y.O. Ranch Steakhouse. Make your exclusive reservations today as spots will fill quickly. Mother’s... Read more

I’m Livin’ the Dream! (And I Really Mean That.)

I’m telling you the God’s honest truth:  I am living my dream today as the Chef Proprietor of Y.O. Ranch Steakhouse in downtown Dallas’ West End.  But that dream didn’t just “happen” because my uncle is Gene Street (the retired CEO of CRO, the company that owns El Chico, Good Eats,... Read more

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Tony's Recipes

YO Black Eyed Pea Sirloin Soup

YO Black Eyed Pea Sirloin Soup Ingredients 1 gallon Chicken Stock 2 cups Black eyed Peas, soaked and rinsed 1 cup diced onions 3 tbsp Garlic, chopped 3 tbsp Cumin, ground 1 each Bay Leaf ½  bunch Cilantro, chopped 2 Tomatoes, Chopped with juice 12 oz. Tomato Juice 1 ½ tbsp Black Pepper 3tbsp... Read more

Perfect Time of Year for Cooking Wild Game

Espresso Crusted Venison with Port Wine Chocolate Reduction This is the perfect time of year to enjoy Venison or any other wild game such as Elk, Venison, Caribou, Buffalo, or Antelope. This recipe would also be great on your favorite cut of beef. Espresso/Coffee Dry Rub Ingredients Coffee... Read more

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