The Ranch at Las Colinas, one of the Dallas areas finest farm-to-fork restaurants, is rolling out a new fall menu, just as their long-time execuchef, Troy Walker, readies to move to the Four Seasons Resort and Club down the street, where he will lead the banquet brigade.
“Yes, I’m leaving for the Four Seasons,” Walker told the Hatch this weekend, “but I love this place (the Ranch) and plan to hang out here a lot.”
Judd Fruia, the director of operations for the Ranch (as well as Whiskey Cake KItchen , in Plano, and Red Dog Right, in Southlake, also owned by FrontBurner Restaurants), said the Ranch will continue to emphasize locally sourced ingredients and Texas-inspired cuisine.
“We and (Corporate chef) John Franke have recruited a new chef to take over the day-to-day operation of the kitchen, and Franke will continue to oversee everything so that no one misses a beat.”
What’s new on the fall menu?
“We’re smoking a whole chicken then southern frying it, so you get smoky, crispy and crunchy at the same time,” Franke said, placing a plate of golden fried chicken with marbled potatoes and farmers market veggies beside the fire pit.
Flatbreads go seasonal. too, with the addition of green apples, deep ellum bleu cheese, roasted shallots, candied walnuts and red onion on one; pig and fig (tasso ham, figs, goat cheese, cilantro pesto and arugula) on another.
Pears and walnuts find their way into a salad of local greens, shrimp, red onions, cucs, queso fresco, fresh croutons and lemon-thyme dressing.
Other treats: Seafood gumbo (with venison sausage), smoked beef ribs, redfish (with lemon-garlic fingerlings, grilled asparagus (not very seasonal, but good anyway) and a cream sauce punched up with smoked paprika.
“All bottles of wine are half-price on Saturday nights,” says Fruia. “Even the magnums.”
Live music on the Back Porch, a big fire in the fire pit and a fall chill make the Ranch a sexy place to hang out this fall.
857 W. John Carpenter Freeway.
On the corner of 114 and MacArthur, Las Colinas
(972) 506 -7262
Mon-Fri: 11AM-12AM, Saturday: 5PM-12AM