Broken Yolk Cafe in McKinney is bringing fresh flavors to the table this February with the introduction of two new seasonal dishes. The Plant-based Power Wrap features Abbott’s plant-based Vegan Chorizo, Vegan Just Egg, fresh Spinach, diced Red Bell Peppers, sliced Mushrooms, and home fries, all wrapped in a Vegan Spinach tortilla. It’s served with a side of sliced fresh Avocado and Salsa Verde.
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Birdcall, the fast-casual craft chicken chain known for its all-natural chicken, award-winning sandwiches, and more, is set to open its second Dallas-Fort Worth location in McKinney! The new restaurant will open its doors on Monday, February 17 at 10:30 a.m. at 4702 West University Drive.
To celebrate, the first 50 customers will have the chance to win free chicken sandwiches for a year! Plus, Birdcall will donate sales from the grand opening events to Streetside Showers, a local organization providing mobile hot showers and hygiene care for those in need, and the Baylor Scott & White Foundation, which supports community health initiatives.
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Broken Yolk Café is the ultimate gathering spot for hearty breakfasts, lively brunches, and easygoing lunches, offering a delightful mix of relaxed ambiance and fresh flavors in McKinney, Texas. Since its grand opening in June 2024, this location marks the café’s first foray into North Texas, nestled in the vibrant District 121 at the intersection of Alma Road and Highway 121. This premier dining and entertainment hub features a diverse array of restaurants, bars, and engaging live events, making it a perfect destination for food lovers and socialites alike.
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Notes Live, the music venue and hospitality enterprise, has announced plans to build the Sunset Amphitheater in McKinney, Texas. This impressive venue will have a capacity of 20,000 people and will be located northeast of the intersection of U.S. 75 and S.H. 121.
Concertgoers can expect an unparalleled experience, with every seat offering optimal comfort and unobstructed views of the stage, ensuring an immersive experience with high-quality sound. The Sunset Amphitheater will not only provide a fantastic music experience but also offer breathtaking vistas of the sunset against the backdrop of the stage.
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Lockwood Distilling Co., the neighborhood distillery + eatery where everyone finds fun, food, and friends, is excited to spread the love around Dallas-Fort Worth with a third location in McKinney. The community-driven distillery and craft kitchen, owned by Evan and Sally Batt, is slated to open in Downtown McKinney at 1205 W. Louisiana Street, in February 2024.
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Shake Shack announced that it will be opening a new drive thru location later this month in McKinney, TX north of Dallas. Shake Shack’s McKinney location will open on Wednesday, June 28th and will be located at 1727 N Central Expressway, McKinney, TX 75071. The McKinney Shack joins as the first drive thru Shack in the greater DFW Metroplex and the 22nd Shack in the state of Texas.
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Before I give you the good news I would be remiss not to share the news that John Mueller, the grandson of famed pit-master Louie Mueller, and himself an award-winning barbeque craftsman, has joined the Hutchins family team. Customers at both Hutchins locations can look forward to trying Mueller-crafted items starting with his sausage specials, including a Peach Habanero sausage, Blueberry Maple sausage and a Hot Gut. Given the vastness of John’s talents and experience, fans can anticipate many more additions from him in the months to come. More on this below.
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by Steven Doyle
We recently had a chance to check in and check out Hutchins BBQ located in McKinney (closed temporarily due to fire) and Frisco, 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
Filed under Steven Doyle
