Ride On, Cowpoke

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It’s hard to miss the new Omni PGA Resort that opened in Frisco over the summer. At a whopping 660 acres, this $525 million resort has it all, including 500 guest rooms, 10 luxurious ranch houses and two 18-hole championship golf courses that are on par with some of PGA’s best.

But the Omni PGA Frisco Resort isn’t just for golfers — it’s also a unique dining district with 13 exciting options to choose from. While its mix of bars, cafes and lounges can be found throughout the resort, Trick Rider is where you want to be for a truly Texan experience.

A new upscale steakhouse and seafood concept, Trick Rider was inspired by Sydna Yokley Woodyard, a champion rodeo trick rider who founded the American Quarter Horse Association in 1940. Homages to the culture and history of trick riders can be found throughout the restaurant, including custom wall art that portrays beautiful Texas horizons and a 1,500-pound horse chandelier centerpiece made from 4,075 bohemian-cut crystal beads.

The restaurant is spearheaded by executive chef Joshua Hasho, who brings more than 24 years of experience to the team from resorts such as Omni Chicago, Omni Interlocken and Omni Barton Creek. Featuring a mix of premium dry-aged meats and high-end seafood, chef Hasho ensures every bite pays tribute to Texan traditions with a modern flair.

“We are focusing on creating an authentic Texas dining experience through a thoughtful selection of the best cuts of meat available, including grand wagyu beef, an extensive raw bar selection, east coast oysters, select shellfish from Australia, Hawaii and other spots around the globe flown in fresh daily,” chef Hasho says.

Cozy up to the horseshoe bar and start the night off right with one of the restaurant’s premium handcrafted cocktails. Its drinks are divided into Old School and New School menus, each imparting their own unique flavor profiles. All She Wrote is made with a 93-proof Uncle Nearest 1884 small batch whiskey and Grand Marnier liqueur, while the Ride Or Die mixes Grey Goose Vodka and Trick Rider’s distinct olive brine and bitters alongside a caviar bump. And if you’re craving a champagne moment, the Champagne Bubble Bath complements its bottles with Monin strawberry rosé and fresh lemongrass.

When you’re ready to move onto the main course, its stable of meats and seafood stand ready to satiate any Texas-sized appetite. The Branzino is served with a helping of salsa verde and Aleppo chile peppers, while the half-shell oysters are delicately painted with a thin layer of hibiscus mignonette sauce. The Grand Wagyu Beef tasting comes with pickled mustard seeds, chimichurri and a cabernet gastrique sauce for different pairings, while the Lamb Rack Colorado is dry-brined in sumac spices and served alongside mint gremolata and labneh sauces. But the king of this menu is the 45-day dry-aged prime tomahawk. At $229, it’s the priciest item on the menu, but every juicy and beefy bite makes it worth it.

Be sure to save room for dessert, because your Trick Rider experience isn’t complete if you leave without tasting at least one of its sweet delicacies. The Gone Bananas cake is mixed with bananas, rum and coconut for a creamy melt-in-your-mouth flavor, while the chocolate silk pie complements chocolate custard and biscuit crust with a coffee whipped cream. The cleverly-named 24 Karrot Cake is topped with cajeta caramel and candied black walnuts for a silky crunch, and the Holy Sundae is drizzled with brownie bourbon sauce and chocolate pop rocks for an extra crackling sensation.

From the cultural homages to the big and bold flavors, this exquisite culinary experience is a must-try for seafood and steakhouse fans. Couple it with the fact that it lives on one of the most premiere golf resorts in the area, and you’ll find that Trick Rider is a hole-in-one.