This Way In >>

Ranch at Las Colinas Rolls Out Fall Menu, Chef Troy Walker Moving to Four Seasons


texas lump crab dip

seafood gumbo with venison sausage

smoked brisket stacks

grilled apple and deep ellum bleu flatbread

shrimp and spiced pear salad

texas redfish

texas redfish

smoked beef ribs

love those beef ribs

smoked sausage and goat cheese pasta

julie knows pasta

judd knows beef

smoked, fried chicken (smoked then fried)

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

 

Recently Published

»

Mi Cocina in Highland Park Village is closing Sunday for the summer

The uber-busy Highland Park Village location of Tex-Mex restaurant ...

»

Circo TX, Le Cirque NYC’s troubled young sibling, has closed

Nine months is all it took for Circo TX, the troubled Dallas ...

»

All-day breakfast spot Hash House A Go Go in Plano has closed

Looks like all-day brunch spot House A Go Go in Plano has closed. An ...

»

Irving-based Del Frisco’s has been sold to the same PE group that owns PF Changs, Uncle Julio’s, Velvet Taco

Del Frisco’s Restaurant Group announced today that they’ve ...

»

Lupe Tortilla brings excellent Tex-Mex to DFW with new Las Colinas restaurant

When I next revise my USA Today story of where to go for the ...

»

Whataburger sold to Chicago-based investment bank, eyes worldwide burger & french fry domination

Texas’ favorite home-grown burger chain is no longer ...

»

After conquering fried chicken and biscuits at Whistle Britches, Dallas chef Omar Flores will take on Tex-Mex with Muchacho

The team behind the excellent fried chicken and biscuits at Whistle ...

»

Former VPN pizza guy at Cane Rosso launching Partenope Ristorante with Southern Italian menu

The historic Titche-Goettinger building at Main Street and ...

»

Bartaco brings top-shelf tequila bar, tacos, even a master sommelier to Preston Center in Dallas

Five minutes after you meet Sabato Sagaria, you’ll be ...