One 2 One
Executive Chef Tommy Simpson pulls inspiration for his menu from 18 years of traveling the world—he's studied at the California Culinary Academy in San Francisco, bustled about kitchens in South America, and experimented with recipes in Europe. Today, he crafts innovative American dishes at One2One Restaurant and Bar, which took four bronzes, one silver, and one gold in Plano Profile's 2012 Best Eats Restaurant Survey. Simpson's creations include steaks topped with wasabi mash, blackened chicken sliders smeared with chipotle mayo, and rock shrimp paired with sriracha. He also stacks a wood-fired oven with crispy pizzas and brushetta breads that are speckled with gourmet toppings of lobster, prosciutto, and fig.
The kitchen looks out onto the restaurant’s cavernous dining hall, where light trickles down onto rows of black booths and stone-tiled walls. Blue lanterns surround the granite bar, spotlighting bartenders as they uncork bottles of fine wine and whip up cocktails. An awning stretches out over the outdoor patio, where diners can admire the front lawn’s fountain, which erupts with majestic streams of water and grants three wishes to those who’ve never cheated on a math test.