About - Monarch Restaurants


5:00pm - 10:00pm Sunday - Thursday
5:00 pm - 11:00 pm Friday & Saturday
Happy Hour (bar and lounge only)
5:00 pm - 6:30 pm Sunday - Friday


1401 Elm St 49th Floor,
Dallas, TX 75202
Call (214) 945-2222 or text us
Dining & Reservation questions: reservations@monarchrestaurants.com
Feedback & General Inquiries: [email protected]

Visit our FAQ for more information

Monarch Restaurant Dress Code

We kindly request that your attire befits the elevated environment of Monarch.  We recommend cocktail or business casual attire. A collared shirt or sports coat is recommended. Solid color jeans are permitted without rips or tears.  Please be mindful and know that excessive displays of skin, sportswear, and gym shoes are not allowed. This also means no t-shirts, long sleeve t-shirts, athletic sweatshirts/hoodies, sweat pants/yoga pants, baseball hats, or sandals. Open-toed shoes are not permitted for gentlemen. Open-toed dress shoes are permitted for women.

The Thompson Hotel offers valet service through Towne Park for $10. Otherwise, there are parking garages nearby.

Join our Team!
Interested in coming to work with us at Monarch?  Please check out our Careers Page for all open positions.

Monarch Crown

Our Story

Monarch is a wood-fired, modern Italian restaurant imagined by Two-Michelin Star Chef, Danny Grant and team. Our expansive, elegantly designed space and refined menu is the ultimate expression of luxury dining in Dallas. Serving handmade pastas, steaks and fresh seafood, the overall approach to preparation is light, fresh and technique driven.

The heart of our restaurant is the wood fired hearth where you’ll find fresh prawns charred to perfection alongside wood fired roasted artichoke and fire roasted octopus a la plancha – the starters alone could steal the show.

Monarch Dining Room
Monarch Wood Fire

House made pastas, wood-fired steaks and chops round out the menu

– and the crown jewel for the table includes large format wood-fired meat, fish and seafood dishes, featuring a whole live Alaskan King Crab and a 50 oz porterhouse charred in coals, lemon, arugula, olive oil and sea salt.

Keep the Celebration Going

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