CraftWay Soon to Open in Plano


CraftWay Kitchen, a new American tavern concept, will open in Plano’s Lake Side Market in late October. Owners Troy Cooper and Mike Hutchinson are excited to announce the restaurant’s menu, just weeks before its launch. The menu offers diners an elevated take on modern American cuisine, all at a moderate price point.

CraftWay’s menu offers signature appetizers including Candied Bacon ($8), with brown sugar and ancho chili spice. Blue Cheese Chips ($9) feature Maytag blue cheese, smoked bacon and chives. And Flash Fried Asparagus ($10) are panko crusted with a lemon caper aioli.

Entrees include steaks like the Filet ($30), which is cooked in duck fat and served with garlic whipped potatoes. Fresh seafood options include Ahi Tuna ($24) with toasted black sesame seeds, soy dipping sauce and grilled asparagus, and the Grilled Verlasso Salmon ($23), topped with crab butter and served with grilled broccolini.

Lunch or light meal diners will appreciate the array of salads ($13-$16), rich hearty soups ($7-$10), and sandwiches, which include the French Dip ($17), Grilled Salmon BLT ($15) and a Pastrami Reuben ($15) with house-smoked pastrami.

The menu also includes a signature cocktail list with drinks like the Hemingway Daiquiri ($14), hand-shaken with Facundo Rum, Maraschino liquer, fresh grapefruit and lime; a Frozen Old Fashioned ($12) with Angel’s Envy Bourbon and house bitters; and a Prickly Pear Julep ($11) with Western Son Prickly Pear Vodka, mint and ginger beer. Cocktails are complemented by a curated wine list featuring numerous by-the-glass options including Dreaming Tree Red Blend ($10), Patz and Hall Pinot Noir, ($18), Freakshow Chardonnay and Cabernet on tap ($9) and Sonoma-Cutrer Chardonnay ($13).  Guests will enjoy both draft beer and bottled ($4-$6).

CraftWay’s Happy Hour runs weekdays from noon to 6 p.m. and offers $7 Freakshow Chardonnay and Cabernet, $5 craft beers, wells, Frozen Mules and Pineapple Martinis, and $3 Miller Lite Drafts.

The restaurant will open serving both lunch and dinner, as well as a festive weekend brunch.

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Filed under Crave, Steven Doyle

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