AUTHENTICITY NEVER GOES OUT OF STYLE: Texas Hospitality | Chef Tony Street, Y.O. Ranch Steakhouse.

What does it take to build a steakhouse that stands for nearly 30 years in one of the most competitive dining markets in the country?

In this episode of The Ops Table, host Sunayna Agha sits down with Chef Tony Street, who has led Y.O. Ranch Steakhouse in Dallas since 1996. His story isn't a borrowed Texas theme — it's lived. The restaurant's namesake ranch dates back to 1880, and the antlers on the chandeliers came from the land itself.

Tony shares his journey from washing dishes at his uncle's Black Eyed Pea at age 12, to running the kitchen at Fort Worth's finest French restaurant at 18, to opening restaurants in Acapulco and London — and the personal battles that came with the industry's darker side.

In this conversation, we explore:
→ Why wild game and Texas Hill Country cuisine set Y.O. Ranch apart from every other Dallas steakhouse
→ The French technique behind chicken-fried lobster and buffalo Beef Bourguignon
→ How Tony personally calls every unhappy guest, and turns one-star reviews into regulars
→ Building a team where six employees have stayed for 29 years
→ The real cost of tariffs, inflation, and immigration policy on small restaurant operators
→ 27 years in recovery, and why Tony shares his story openly with his staff
This is a conversation about grit, craft, and what it means to fly under the radar while winning Best Steakhouse in Dallas five years running.

About Chef Tony Street:
Chef and operator of Y.O. Ranch Steakhouse, Dallas. Nearly 30 years of building a legacy rooted in Texas heritage and French finesse.

Produced by Stratenow, helping operators turn strategy into action.