By Mike Hiller
Judd Fruia, one of Dallas’ iconic restaurant personalities, is back where he belongs: in the restaurant business.
“It’s in my blood,” said Fruia, who left the restaurant world a year ago for a corporate job until he was recruited by old friends to “take the Ranch at Las Colinas to the next level.”
Despite a busy lunch crowd, half-price wine on Saturday nights (!), and live music on their back porch, the Ranch at Las Colinas has struggled to get its farm-to-fork message out.
“We’re committed to using as many local, Texas products as we can,” John Franke, Ranch’s corporate chef told me during a recent visit. “Ninety percent of our menu is Texas products. Once people come in and see what we’re doing, we keep them coming back.” The problem, Franke and Fruia say, has been getting the message out that the Ranch is dedicated to using fresh, local, seasonal Texas products in every dish.
I walked through the kitchen and prep areas with Fruia and Franke to see for myself. While the freezer was virtually empty, a walk-in refrigerator was stuffed with fresh, local products such as fresh herbs from Tassione Farms in Stephenville, mushrooms from Southmill Farms in Dallas, wild boar from Westphalia, quail form Bandera, goat cheese from Lonestar Cheesemakers in Cleveland, 10:15 onions from Winter Garden Farms in Uvalde, yellow squash from Jacksonville Farms in Tyler, butter from Lucky Layla Farms in Garland–even half a bushel of fragrant, just-picked peaches from Cooper Farms in Fairfield.
“We really are farm-to-fork,” says Fruia. “We know our farmers, we know our cheesemakers, we know our ranchers.”
“We’re serving rib-eyes and strip steaks from cows raised by a single rancher,” Franke told me. “He slaughters two cows a week, and we get the meat.”
What other Texas products did I spy? Hot sauce from Sucklebusters in Coppell, blueberries from Nacogdoches, Texas catfish and redfish, Dublin Dr. Pepper, honey from Stroope Bee and Honey in Pearland, olive oil from Texas Olive Ranch in Carrizo Springs, cornmeal from Morrison’s Mills in Denton.
Honestly, I don’t know of another fast-casual restaurant in Dallas as committed to using as many homegrown ingredients as the Ranch. With most entrees priced between $11 and $20, this isn’t fussy, sophisticated food; it’s high quality, well-made, tasty, creative cooking. No question: the road from farm to market runs through this Ranch.
Check out the menu here.
I’ll be back.
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Never once had a bad meal or experience. The live music rocks and the service is the best. Probably the hottest spot to dine drink and mingle in this part of the Burb.
There’s a great Fathers Day Brunch planned–here’s the menu:
http://escapehatchdallas.com/2010/06/18/special-fathers-day-20-brunch-at-farm-to-fork-resto-the-ranch/
Wonderful food and atmosphere at The Ranch! The crabcakes are the best I’ve ever had, kobe tacos delicious too. I’ve tried the stuffed filet as well as the mahi mahi and both were excellent. Make sure to save room for dessert!!
I had the absolute pleasure of dining at The Ranch when visiting Dallas recently. The food is fabulous and fresh, with so many interesting menu items created by chef Franke. I have recommended this awesome restaurant to all of my Dallas friends!
Great to have Judd at the Ranch!!!
Great to have Judd at The Ranch.
Fantastic News! I have know Judd and have followed his career since his Pappas Steakhouse days! Judd has hosted several parties of mine over the years at Pappas and Tre Amici and has always taken great of us. I look forward to visiting him at this cool restaurant. Why is this the first I have heard of this place? The Ranch sounds like a really great place eat. Judd, we will see you there!
Came in with a group of 12. LOVE LOVE LOVE the atmosphere and the food! Best queso (and certainly low fat) that i have ever eaten!! Service was perfect, a great place for a large group of friends to kick back and have a great time…. And some hottie, i think his name is John Allstadt, was at the bar when i was there. I will definitely come back for that! Look forward to meeting Judd!
Had the Boar Chops the other night and they were Awesome – Tasty – perfectly cooked
First time to try those ever.
Crab Cakes — The Best as always —- The Crabmeat is so fresh
And of course I had dessert — Southern Pecan Pie — and yes it is incredible, that’s why I always get it.
I absolutely love this place! The attention to detail in the sourcing of Texas products is amazing. Chefs John Franke & Troy Walker are a pair of dueling knives that really “get it” when it comes to supporting local farmers, ranches and fisheries.
Kudos to The Ranch! Texas Cuisine, Southern Hospitality & some of the BEST live music I’ve seen!
Welcome home Judd!
We love Texas food and we LOVE The Ranch at Las Colinas! From fresh salads to CFS – you guys rock.
My fiance‘, some friends and I had the pleasure of meeting Judd, who introduced himself to our table, a very nice gentlemen on Wednesday night at The Ranch while enjoying a great T Bone and Seared Mahi Mahi, he was extremely hospitable and helpful as is all of the staff. I would like to take the opportunity to especially thank our great waiter Chad for all the recommendations, I was not disappointed with one single thing we had from the crab cakes or meal to the chocolate cake with rich cream. Great experience and will defiantly be back soon. Thanks again for a wonderful evening!
Love that place…great food, great music, great atmosphere…I’ll be back for sure!
Great place to unwind with friends. The food is awesome…
Hey Mike,
So sorry I missed you tonight at the Ranch. Heard you stopped by for another bite of the best darn Chicken Fried Steak in the State of Texas. Hope to catch you next time! Take care.
The Ranch has been one of the Metroplex best kept secret. The word is out now!
Nice to have you back Judd! We’ll come see you!
–Steve and Julie