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Satiable Summer Selections

Jul 21, 2015 09:52AM ● Published by Tyler Hicks

Hungry for something new? Ready for a new spin on an age-old classic? The new summer menu items at Del Frisco’s Grille in Southlake will not disappoint. A few of us at Southlake Style had the chance to sit down with General Manager Gemma Brady and taste some of the franchise’s most delectable options of the season. Three appetizers, one salad, three burgers with three types of fries, one daily dish (they've created a different entrée for each day of the week) and one dessert later, we couldn’t stop raving about all the new flavors, both because everything was so good and because we couldn’t move.

Del Frisco’s Grille regularly switches things up, adding new concoctions to the lunch, dinner and cocktail menus every four to five weeks. According to Brady, taking menu items off is not so easy—customers almost immediately influx her inbox demanding why their favorite meal is gone.

“Our Burrata And Heirloom Tomato Salad was removed in the new menu rollout, but after numerous calls and pleas (and even a fake petition one of our guests had everyone in the dining room sign last week), we will be putting it back on when we do the next roll out,” Brady says.

But have no fear – even if your favorite meal is gone, we’re sure you’ll love these new foods (almost) as much as we did. We’ve broken down the delicious details so you can get a taste of the action.

House Baked Pretzels, $8.50

Maybe it’s because this was one of the first foods they brought out, but we loved the House Baked Pretzels. The pretzels were soft and filling without being greasy or too salty. The dish comes with two sauces for dipping – cheddar sauce and grain mustard. We tried a bite dipped in both sauces for an explosion of cheesy and tad bit spicy flavor.






Kettle Chips, $9

Out of all three appetizers, the Kettle Chips were unanimously the favorite. Hot potato chips topped with warm blue cheese sauce, blue cheese crumbles and chives, this is a unique dish that packs a ton of flavor. Not too greasy, the kettle chips are a perfect twist on the traditional nacho dish and would be great to share over some beers after work. We hope this crave-able creation stays on the menu for good, and according to Brady, we’re not alone. She says, “The guests are really responding to the blue cheese chips.”

Farmer’s Market Veggie Burger, $14

Although we tried three burgers, the Farmer's Market Veggie Burger was delicious and classic. The chef shared that the patty is made of a plethora of flavorful ingredients, with black beans serving as the base. It was warm, slightly sweet, and melted in our mouths. Served with lightly salted sweet potato frites, this veggie burger is fit to be eaten by vegetarians and carnivores alike.



Kale & Chicken Salad, $16.50

The new Kale and Chicken Salad was one of the best salads we could have imagined. Made with shaved brussel sprouts, orange segments, almonds, dried cranberries, shaved machego and topped with creole mustard vinaigrette, this salad was slightly spicy, somewhat tart, and completely delicious. The salad was hearty enough to serve as a full meal. It seems Del Frisco’s Grille has combined the best flavors of the season into this yummy green dish.


Farmhouse Grilled Cheese & Tomato Bisque, $14

This grilled cheese and tomato bisque pair could have only been better if we’d eaten it at Grandma’s house. The epitome of comfort food, this dish was salty, cheesy and simple. The tomato bisque was nice and thick and tasted extra fresh. Make sure you stop in on a Wednesday for this delicious daily dish.




Sangria Pop Cocktail, $12

Moving on to drinks! This seasonal cocktail will have you dreaming of an island vacation. Created by the Southlake location’s own Director of Beverage, Ed Eiswirth, the Sangria Pop Cocktail is made with Pinot Grigio, white peach puree, peach schnapps and fresh berries. “After many different ingredients, mold shapes and sizes, he found the perfect blend of peaches, cherries and strawberries. We tested it here for a few weeks to see what people thought and the success was immense. It has since been rolled out in every other Grille across the country,” Brady says.




Youth Serum Cocktail, $12

Another summer favorite, the Youth Serum packs the sweet, the sour, and the minty into this specialty cocktail. Made with fresh cucumber, fresh mint, Ketel One vodka, and fresh lemon sour, this drink is calm, cool and collected all at the same time.





Dutch Mule, $12

Made with Nolet’s Silver dry gin, ginger beer, fresh mint and ruby red grapefruit, this summer cocktail served in a wine class is no bore. The slice of grapefruit adds flavor and color to the drink and makes for a liquor-soaked treat when the drink is gone.







Adult Milkshake, $11

Made with Nocello walnut liquer, creme de cacao, chocolate liquer and vanilla ice cream – and don’t forget the cherry – the Adult Milkshake will bring back childhood memories of ice cream galore. The perfect addition to a classic burger, this adult treat brings splurging to a whole new level.






While Brady may love the ever-changing menu at Del Frisco’s Grille, she says the best part of her job is, “Having the ability to create memories and experiences that people take with them when they leave.” She says, “The Southlake community has been so good to us.”

Brady says the Southlake location of the restaurant is one of the best in the country, rivaled only by the one at Rockefeller Center in New York. “We have the most hospitable and warm restaurant team in the country. Every day we preach the importance of connecting with and truly serving our guests - our team literally waits for the moment to be able to go above and beyond for their tables, and our guests know that. Our kitchen team is managed incredibly well by our Executive Chef, Aaron, and that means we are able to feed and wow a huge amount of guests no matter how busy we get!”

And this summer, with delicious dishes all around and creative cocktails to keep customers on their feet, busy they will be.

Eat+Drink, Life+Leisure, Today, City+School
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