Cool River Revamps Menu Just In Time For Byron Nelson Week

cr2by Steven Doyle

Las Colinas’ most iconic restaurant, Cool River, recently launched a new menu created by new executive chef Fernando Rodriguez.  Chef Fernando created a menu which both pays homage to the restaurant’s past and yet brings a new regional palate to key menu items.

Chef Rodriguez joined the Cool River family in 1998, and has worked virtually every position in the Cool River kitchen. After almost two decades, he takes the reigns as Executive Chef for Cool River. 

“During my culinary career, I was heavily influenced by two chefs,” explains Chef Rodriguez.  “From one I learned attention to detail and how a kitchen should be run, while the other chef helped me hone my menu development skills and creativity.”

cr3crab cakes

DSC01115smoked prime rib

Classics and favorites such as the exceptional collection of Certified Angus Beef steaks will remain on the menu, as well as updated versions of guest favorites including Texas Blue Crab Cakes with Tito’s Handmade Vodka cocktail sauce, the Smoked Ribeye Quesadillas and signature sides such as Wood Roasted White Cheddar and Chive Creamed Corn and Wood Roasted Cremini Mushrooms.

New items include starters such as Togarashi Crusted Ahi Tuna and Creamy Garlic Hummus, which are both beyond supple.  Entrée additions include Neuske’s Bacon Wrapped Gulf Shrimp, Honey Glazed Atlantic Salmon and Flat Iron Steak with wood roasted mushroom demi-glace.  Every portion of the menu, from starters through desserts, features exciting new items and influences.

cr1bacon wrapped shrimp and grits

cr4creme brulee

You may have spent some time at Cool River in the past and considering it is Byron Nelson week it is a perfect time to revisit an old friend.

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Filed under Crave, Steven Doyle

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