Tag Archives: McKinney
First opened in the Cedar Hill area for about five years, French inspired Eclair Bistro moved just off the square in McKinney about six months ago. The restaurant owned by chef Aaron Thomas and his family are excited to be in the area, and are now closer to their family. The new location also gives chef Thomas a fresh perspective on his cooking, and enjoys a new audience for his special brand of plating.
“This is a family run business, and my mother, who is retired, is helping in the kitchen. She is a pitbull of sorts, but does a tremendous job helping with the pastries and such” said Thomas. Continue reading
The McKinney location of Cavalli Pizzeria recently celebrated their fifth anniversary, however their first location has been in business since 2008. They were the first restaurant in Texas to receive the Verace Pizza Napoletana certification, that is the akin to being blessed by the Pope in the pizza business. This weekend we happened to be out running around up north and thought to stop in for a bite and check out how the pizzeria was doing.
As it turns out Cavalli is doing quite well.
The Cavalli family are first generation Americans, and when they settled in the Dallas area they had a difficult time finding the type of pizza they are making today. Since their opening, more than a few others have joined the ranks and are now making Neapolitan pizza. Most notably Dough Pizzeria Napoletana in North Dallas, and Pizzeria Testa in Frisco. Continue reading
Restaurant veteran Johnny Carros (most recently general manager of Kent Rathbun’s Jasper’s restaurant) and chef Jon Thompson (most recently executive chef for Samar and Stampede 66 by Stephan Pyles) have partnered to create Sugarbacon Proper Kitchen. Located at 216 W. Virginia Street in McKinney’s historic downtown, this casual yet sophisticated restaurant serves lunch and dinner with weekend brunch service following later this summer.
Carros and Thompson explain the concept as upscale casual with fresh, flavorful, uncomplicated food. “The philosophy behind our menu is that simple ingredients, when sourced well, can be elevated by an experienced chef to an unbelievable level of flavor. We are staying away from complex sauces and layers and instead allowing the food itself to shine. The smoked Berkshire pork chop with green chile hominy casserole is a soon-to-be-favorite that signifies this New American menu with Texas undertones,” says Thompson who has worked as a chef in the kitchens of Stephan Pyles and Bradley Ogden. Continue reading
Restaurant veteran Johnny Carros (most recently general manager of Kent Rathbun’s Jasper’s restaurant) and chef Jon Thompson (most recently executive chef for Samar and Stampede 66 by Stephan Pyles) have partnered to create Sugarbacon Proper Kitchen. Located at 216 W. Virginia Street in McKinney’s historic downtown, this casual yet sophisticated restaurant set to open Wednesday, June 24th will serve lunch and dinner with weekend brunch service following later in the summer. Continue reading
We had a chance to check in and check out Hutchins BBQ located in McKinney, Texas recently with some pretty positive results. In this world where BBQ can be an easy sell if you happen to have a smoker and a stacks of meat, perhaps with a kitschy name or theme. Where the big chains fail is on delivery of the goods, and it is unfortunate that many follow their happily played tune.But we know better than all of this.
Hutchins is the real deal BBQ in a land of mediocre. They actually use prime meats, which almost seems like a wasted effort. If you slow cook even the worst cut of beef it will eventually relent to an edible plateau, but why risk it? This effort shines through not only with the brisket, which comes out of a day long bath of post oak and pecan wood smoke with a rich and juicy superior meatiness, but also with their baby back ribs. Continue reading