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The Ranch at Las Colinas unveils its multimillion dollar new look, a new chef, a new GM and half-price wines on Saturdays


<img class=”alignnone size-medium wp-image-19703″ src=”https://escapehatchdallas.com/wp-content/uploads/ranch-las-colinas-restaurant-copyright-michael-hiller-16-600×348.jpg” alt=”” width=”600″ height=”348″/>

What’s better than pecan pie? Pastry chef Sarah Lewis’ cinnamon pecan pie at The Ranch at Las Colinas. Toasted pecans, housemade vanilla ice cream and, oooh, this cinammon-swirled pastry crust. The restaurant has just unwrapped its multimillion dollar renovation. Three outdoor patios, a cigar bar, live music nearly every night (no cover charge), and a cool vibe that makes you want to linger. The place has never looked better. (Bravo to Ric Levit, who brought it all together.)

New menu, new look and two new guys are setting the pace: Charles Leon as GM (who’s finally putting that Washington University MBA to work) and Daniel Halverson as chef (he’s formerly a top chef at Mercat Bistro and a long tenure with Wolfgang Puck’s restaurants).

If you favor eating local ingredients (or at least stuff grown, ranched or harvested in Texas), you should know that The Ranch at Las Colinas has always used Texas ingredients  — from cornmeal and flour to redfish and beef. Their smoked-then-fried chicken is worth a visit, but so is their Caesar salad and its mini Gulf crab cakes that sub in as croutons. They’re mighty proud of their burgers—big, two-fisted deals with juicy, grilled patties and melted cheese. If they’d lose the lettuce and tomato and swap a squishy bun for their sturdy, homemade brioche number, I’d be an acolyte.

I love that The Ranch at Las Colinas stocks their wine cellar with plenty of bottles that range from easy drinking California classics to old first-growth Bordeaux. Know what I love even more? All of those wines are half-price every Saturday. Yep, Saturday, your big night on the town.

The Ranch is a long-time supporter of the Hatch. When you support them, you’re also supporting us, so thank you.

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