New Look, Same Flavors

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Whether you know it from its larger-than-life Bloody Mary or beloved bread pudding, Chef Point Cafe has a reputation that stretches outside of the Metroplex. The chef-driven restaurant has expanded thanks to its second location in Colleyville, which opened in September.

Chef Point Cafe first gained attention because of its flagship’s unorthodox location — inside a Conoco gas station in Watauga. But thanks to its bold offerings and delicious flavors, locals came from all over to dine in. During its tenure, Chef Point Cafe’s owners chef Franson Nwaeze and his wife Paula Merrell Nwaeze have gained recognition from “USA Today” to “Diners, Drive-Ins and Dives” for not only its locale but also its exciting dishes.

“Having been featured on the Food Network multiple times, the front page of ‘The New York Times,’ and many other national outlets, foodies come from around the world to taste chef Fransons' American/Italian and African cuisine,” Paula says.

Chef Point Colleyville offers both fine dining and exquisite interiors thanks to its breezy layout and modern décor. 

“The Colleyville location has a whole different vibe; the restaurant is bright and airy and full of plants,” Paula says. 

While the two restaurants’ layouts may look different on first glance, their offerings remain the same. For those looking for a brunch favorite, enjoy the Bloody Best Bloody Mary. The stacked drink is double the size of the restaurant’s typical Bloody Mary and includes fried chicken, a slider, waffle fries, grilled shrimp, jalapeno pepper, pickle spear and bacon. It may run for $35, but the picture of you trying to finish the cocktail will be priceless.

The cioppino, an understated tomato-based classic, blends high quality seafood and precise seasoning together, making for a refreshing starter. The Maple Leaf Duck, served with an orange sauce over angel hair pasta, comes out well-rendered and moist while the Blackened Stuffed Wild Swordfish, topped with an Asiago cream sauce, offers a hearty bite thanks to its crab meat stuffing.

Guests must save room for the freshly made bread pudding, smothered in a hot cognac sauce. Because if it’s good enough for celebrity restaurateur Guy Fieri, then it has to be worth a try.