Web Extra: Frisco Restaurants
See related: Fun in Frisco
By Lori Moffatt
In the May 2012 issue, I wrote about my experiences exploring Frisco, a booming city north of Dallas that attracts visitors with sports, shopping, museums, and one of Texas’ finest sculpture gardens. Of course, when you travel, you’ve gotta eat, and Frisco’s diverse restaurant options mean that your biggest problem is which place to choose. Do keep in mind that Frisco is NOT a late-night town. Most restaurants stop serving food around 9, so plan accordingly! Here are three spots that warrant a return visit:
Bonnie Ruth’s, 6959 Lebanon Rd. Call 214/705-7775.
This French-inspired brasserie impressed me with its bakery case, laden with cookies, cupcakes, pastries, puddings, lemon squares, and slices of chocolate cake that must have measured six inches high. Next time, I’ll return for lunch or dinner, when the chefs whip up pizzas, salads, sandwiches, and bistro-style dishes like roasted chicken paillard (sautéed with white wine, lemon, capers, and celeriac purée), croque monsieur (authentic with melted gruyere and béchamel sauce), and steak frites.
One 2 One Restaurant & Bar, 1339 Legacy Dr. Call 214/618-2221.
Our large group convened here for wine and appetizers before we headed to a show at the Dr Pepper Arena, and the “small bite” section of the menu—with ginger-beef spring rolls, popcorn rock shrimp, barbecued pork sliders, bacon-studded crab cakes, and wild game sausages did the trick. Burgers, steaks, carefully composed salads, and entrees such as slow-cooked pork shank and cedar-wrapped salmon star on the dinner menu.
TruFire Kitchen & Bar, 6959 Lebanon Rd. Call 214/872-3830.
We met here for a late lunch and wished we had waited for
dinner—if only because we could have taken advantage of the creative cocktail
menu, which offers libations like the Pomegranate Crush (citrus vodka, fresh
mint, pomegranate juice), The Gin’s Up (gin, cucumber slices, and fresh lime
juice), and house-made sangria. My salad—organic greens tossed with peppered
candied pecans, blue cheese, pears, and figs–was tremendous. My companion
enjoyed his seared ahi salad just as much. Next time, I’m ordering some
sweet-potato fries, which arrive dusted with Parmesan and lemon zest, served
with both a lemon aioli and house-made ketchup.
From the June 2012 issue.