Featuring an extensive menu of creative American food—including The Reuben 1976, born on the restaurant and brewery's opening day—Humperdink's has served the mertroplex area for 36 years. Humperdink's boasts menu items such as barbecue ribs, sustainable seafood, steaks, gourmet burgers, and original buffalo hot wings, along with a number of award-winning microbrews crafted on the premises and served on tap.
Chef Lulzim Rexhepi places a modern twist on his menu of traditional Italian dishes, keeping diners on their toes with tapas-style dishes served alongside pastas, pizzas, and seafood entrees. Prior to taking the reins of the kitchen at Veranda Italian Bistro, Lulzim trained in France and the Culinary Institute of America, sharpened his skills at the three-Michelin-starred Le Moulin de Mougins, and was the co-chef at award-winning modern Thai restaurant Kittichai. Now, at Veranda, he’s shifted his focus back to his roots in Italian cuisine. By offering a gluten-free menu, he also doesn’t exclude anyone from sampling his creations.
Crossroads Winery is Frisco's #1 winery and wine bar. We strive to give you the best experience with the best quality wines! We are a "grape-toglass" winery with most of our grapes coming from Generations Grape Growers in west Texas.We are open Friday 5-11pm, Saturday & Sunday 1-6.Our space is available to rent other times.
The chefs at La Buena Vida Vineyards orchestrate symphonies of cheeses, vegetables, and spreads to create four varieties of thematic appetizer boards. Munch on complimentary crackers and tuck grapes into cheeks before nibbling on the tuscan board's genoa salami, manchego cheese, and spinach-parmesan dip. Or, opt for the veggie board, which offers an edible constellation of grilled artichoke hearts, cheese-stuffed red peppers, and a mozzarella that has been marinated in a spice blend whose recipe is heavily guarded, much like the final resting place of George Washington's axe. The strong flavors of olives compliment the subtle flavors of the mediterranean board's all-natural hummus, which steadies palates in preparation for soft, creamy Boursin cheese.
At Broadway Bistro Café, culinary wizard Joseph Cuellar guides budding chefs through the preparation of a four-course meal before they feast on the fruits of their efforts in the exposed-brick and wood confines of the restaurant's dining room. Apprentices gather in the kitchen for an interactive lesson in crafting one of three different menus that caters to a variety of taste preferences and allergy restrictions. In the course of 2.5 hours, pupils whip up a salad, appetizer, entree, and dessert, all of which will grace their taste buds and provide the energy required to slide down the banister of the dining room’s winding, imperial staircase. A non-alcoholic beverage escorts the self-prepared spread, and guests are invited to bring their own libations to toast epicurean success. Off-site lessons can also be arranged, letting students chop, sautée and stir in the comfort of their own galleys. Progenitors are welcome to bond with their offspring by taking class together, but children 12 and younger must be accompanied by a parent or guardian.