In a city brimming with dining options, Rosebud Steakhouse in Southlake has managed to do something rare: set a new standard for what a steakhouse can be. With its roots in the original Rosebud Restaurants group dating back to 2000, the new Southlake location is the fourth in a growing collection—and the crown jewel of a brand renaissance led by industry veterans Angelo Eliades and Steve Coppolillo, co-founders of Creative Hospitality Concepts.
They took over the steakhouse concept during the height of the pandemic, a time when most restaurateurs were retreating. But for Eliades and Coppolillo, the challenge was an invitation. Their vision wasn't just to serve great food, but to create an unforgettable experience—a steakhouse where craftsmanship, care, and community converge.
"At Rosebud Steakhouse, our concept is founded on delivering an elevated dining experience where no expense is spared and no detail overlooked," the team shares. "From the moment guests walk through our doors, they step into a world where tradition meets quality—and each plate is a testament to craftsmanship and passion."
That passion runs deep.
Steve Coppolillo began cooking at thirteen in his Italian family's kitchen. Food was never just sustenance; it was a way to connect, to celebrate, to show love. That foundational belief carried him into a degree in hospitality at Purdue, and then on to training at elite establishments like the Ocean Reef Club in Key Largo and the Cheesecake Factory's corporate program in California. Now, after decades in the industry, he still approaches every plate like it's his first—with obsessive precision and pride.
"I'm so OCD about how every single dish leaves the kitchen," Steve says. "It has to be perfect. Every time. That's non-negotiable."
That commitment is evident in every corner of the menu. Steaks are sourced exclusively from Meats by Linz, known for its USDA Prime Linz Heritage Angus beef. From genetics to packaging, every step is meticulously controlled to ensure consistency and excellence. Signature cuts like the Chicago Cut Bone-In Ribeye and Bone-In Filet Mignon deliver the richness and texture that steak lovers dream of, while seafood options like Dover Sole and Asian Sea Bass dazzle with fresh simplicity.
But Rosebud Steakhouse doesn’t stop there. House made pasta dishes, including the indulgent Steakhouse Short Rib Bolognese and classic Chicken Parmesan, bring elevated comfort to the table. Appetizers like the Lobster Got and Lambchop Lollipops set the tone from the first bite. And desserts—all made in-house—offer a final, unforgettable note. Butter Cake and Carrot Cake are guest favorites, often remembered long after the meal ends.
Still, what makes Rosebud truly extraordinary isn't just what's on the plate. It's what happens around it.
Angelo Eliades, who oversees front-of-house operations, has spent more than 35 years in hospitality. While he didn’t step into ownership until later in his career, his perspective is one honed by decades of listening—to guests, to staff, to the small details that make or break an experience.
"We prioritize guests first, then staff, then leadership and ownership last," Angelo explains. "And usually, you see the reverse."
That guest-first philosophy is more than a talking point—it's embedded in the restaurant's DNA. From carefully curated wine programs to a "pull system" that empowers the entire staff to serve every table, Rosebud Steakhouse has reimagined hospitality as a team sport.
"All the servers work together as a team. Instead of one person taking care of a guest, the entire staff does," Angelo explains. "It elevates the experience—and the team actually makes better money. It's a very effective way of life for this team."
The result is something rare in the industry: low turnover, high morale, and a staff that takes pride in every shift. That pride radiates through every interaction, creating an atmosphere that's as warm and genuine as it is polished.
Inside, the restaurant is a modern homage to the classic Chicago steakhouse—rich dark woods, soft lighting, and high-end finishes that whisper timeless sophistication. But beyond the décor lies something more powerful: a feeling of belonging. Whether you're a first-time guest or a longtime regular, you're treated like family.
That feeling of family is no accident. It begins with how the staff is treated, trained, and valued. At Rosebud Steakhouse, every employee—whether a hostess greeting guests at the door or a chef perfecting a ribeye on the grill—is seen as essential to the restaurant’s success. The leadership’s belief in nurturing talent from within has created a ripple effect: happy teams, exceptional service, and deeply loyal guests.
“When you walk into Rosebud Steakhouse, you're not walking into a restaurant, you're stepping into a family gathering,” one regular shared. “The food is incredible, but it’s the way they remember your name, your favorite wine, the way they genuinely care—that’s what keeps us coming back.”
And it’s not just the guests who feel that way. Staff members regularly refer to the culture as one of the best they’ve worked in—collaborative, supportive, and inspiring. It’s a place where people are encouraged to grow, where voices are heard, and where every shift feels purposeful. From the top down, the mission is clear: make everyone who walks through the door feel like they matter.
"Becoming a part of the community is everything to us," Steve says. "We want guests to feel like part of our story. Even in a big restaurant, we want it to feel personal."
That commitment to connection extends beyond the dining room. Rosebud Steakhouse is deeply invested in the local scene, from sourcing local ingredients to hosting community events and private celebrations. Their "Prime Time" Happy Hour has become a beloved ritual, bringing neighbors together over expertly crafted cocktails and shared plates.
The team also champions from within, promoting growth opportunities and nurturing talent. It's a culture built not just on excellence, but on heart.
"Every decision is made with care. From hostess to server to chef, everyone understands the passion behind what we do," Steve says. "And when that passion transfers to the guest—that's when the magic happens."
And that magic? It’s not luck—it’s love. It’s pride. It’s what happens when two hospitality veterans refuse to cut corners and choose instead to lead with heart. A dinner at Rosebud Steakhouse isn’t just food on a plate. It’s decades of experience, poured into every detail. It’s a belief that when you care deeply—for your craft, your team, and your guests—it shows.
Rosebud Steakhouse isn’t just redefining what it means to dine out—it’s delivering what dining should feel like: personal, intentional, unforgettable. If you're craving something more than a meal, your table is waiting.
"At Rosebud Steakhouse, our concept is founded on delivering an elevated dining experience where no expense is spared and no detail overlooked. From the moment guests walk through our doors, they step into a world where tradition meets quality—and each plate is a testament to craftsmanship and passion."