Dallas restaurant group has been chosen to open a new steakhouse in a stunning historical building in Fort Worth.

The Sinclair Hotel stands to be one of the biggest openings in downtown Fort Worth. A Marriott Autograph Collection property, it's going into the Sinclair building at 512 Main St. It will feature 164 rooms and one of the city's only rooftop bars, providing incomparable views of the city.

It will also come with a chef-driven restaurant: Wicked Butcher, a modern steakhouse from DRG Concepts. As the owner of such restaurants as Dallas Chop House, Dallas Fish Market, Chop House Burger, and Wild Salsa, which has locations in both Dallas and Fort Worth, DRG has built a reputation for its expertise in downtown fine-dining.

According to a statement from DRG Concepts, Wicked Butcher will feature a culinary team of chef rock stars that include Luigi Iannuario, Richard Triptow, and Austin Carlson, who will oversee Wicked Butcher, as well as all food beverage service at The Sinclair.

Iannuario is a native of Italy who most recently worked at Da Mario, the Italian restaurant at The Star in Frisco. In addition to his expertise with Italian, Spanish, and French cuisines, he's well acquainted with what DRG describes as "the world's great beef traditions," and has worked under respected Italian chefs around the world, including Michelin-star chef Gualtiero Marchesi, Alberico Penati, Sergio Mei, and Nadia Santini, as well as legendary names, such as Paul Bocuse and Ferran Adria.

Triptow is well known for his menus at Dallas Fish Market and Dallas Chop House, as well as DRG's other properties in Dallas, with proficiency both in seafood and premium dry-aged beef that has given downtown Dallas its role as a fine-dining destination.

Triptow's previous experience includes appointments at the Rosewood Mansion on Turtle Creek, Lakewood Country Club, The Mandalay Four Seasons, and the Pine Creek Cookhouse in Aspen, Colorado.

Carlson has helped direct culinary for DRG Concepts brands since 2015. His prior experience includes Nonna in Dallas, as well as acclaimed restaurants in Italy and across Europe. He's also a student of anthropology, inspired by the context of food in culture across eras and generations.

DRG Concepts CEO Nafees Alam says in a statement that they hope Wicked Butcher will contribute to Fort Worth's distinctive character and culture.

"With a menu and setting to engage and enchant locals and international visitors to Fort Worth with excellence, our entire team is so inspired by the authentic beautiful Sinclair Hotel building in the infinitely appealing center of downtown Fort Worth," Alam says.

Mike Hoque, chairman of DRG Concepts, says that Wicked Butcher will match the high standards at The Sinclair Hotel and Fort Worth.

"Wicked Butcher is a standout addition to the exciting and robustly successful downtown," Hoque says. "The Sinclair will be a uniquely impressive and industry leading experience for guests, and our team is fully charged to deliver amazing dining experiences of comfort and excellence across the hotel."

The menu will feature both domestic and international premium cuts of beef, as well as a Himalayan salt dry-aging method. In addition to beef, they'll serve chops, poultry, and game.

Seafood will include a raw bar sourced from local and global waters, plus hand-rolled sushi, oysters, crab, lobster, and swordfish.

There'll be showpiece dishes, such as double-rib steak for two, served at the table, accompanied by sides that could serve as entrees themselves, including crawfish maque choux, Yorkshire creamed spinach, and corn crème brûlée.

The food will be paired with an exceptional wine program with bottles from Chile to Argentina and Napa to France, and a cocktail menu created by celebrity mixologist Jason Kosmas.

The Sinclair will also boast a rooftop bar, with a bar menu of snacks that includes charcuterie boards and sushi.

Opening is tentatively scheduled for fall 2019.

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