GM Sabrina Scully, Executive Chef Aaron Henschen and CEO Mark Mednansky bring Del Frisco's Grille to Southlake. Photo courtesy of BluDoor Studios.
Southlake's own Del Frisco's offers delectable dishes to suit every taste at its newest Grille
You couldn't miss it: a constantly changing constructionbrsite on the corner of Southlake Boulevard and Carroll Avenue. What used to bebrthe parking lot adjacent to Corner Bakery will soon be home to a popular conceptbrin the restaurant industry. With an anticipated opening in late December, DelbrFrisco's Grille brings its talented staff, upscale casual atmosphere and classicbrfood with a twist right to the heart of Southlake.
Home base
Del Frisco's Restaurant Group — which owns and operates DelbrFrisco's Double Eagle Steak House and Sullivan's Steakhouse in addition to thebrGrille — is not in Kansas anymore. CEO Mark Mednansky, who has more than 35bryears experience in the restaurant business, moved his company headquartersbrfrom Wichita to Southlake five years ago. He was attracted to the affluentbrsuburb's dynamic community and proximity to DFW International Airport.
“I travel abrlot, and I knew Southlake would be a great place to bring our business becausebrpeople want to live here,” he says. “Everyone is active, whether it's withbrDragon football or all of the events that go on in Southlake Town Square.”
The youngestbrof the three DFRG concepts, Del Frisco's Grille has enjoyed an enormouslybrsuccessful growth rate — from its inaugural year in 2011 to 2012, the Grille'sbrrevenue increased to $24 million from $4.5 million. A sort of hybrid of thebrgroup's first two restaurant concepts, the Grille offers an exciting dining experiencebrwith approachable pricing that resonates with guests.
“We createdbrthis concept for the folks who don't want to have to cook but want to be takenbrcare of and enjoy a great meal,” he explains. “I can go get a steak and a glassbrof cabernet, my wife can get her ahi tuna salad and her glass of sauvignonbrblanc, and we're both happy. It's not a traditional two-hour meal. It's whitebrtablecloth service but quicker and very relaxed.”
Prior to Mednansky'sbrdecision to open the Southlake location, area residents who frequent hisbrrestaurants in Dallas and Fort Worth would approach him at his Kimball Avenuebroffice, practically begging him to open something closer to home.
“We thoughtbrthe Grille concept really fit the dining and social needs of the people whobrlive in this wonderful community,” he says. “It's going to be a hotspot — you'rebrgoing to be able to see everybody on that busy corner of Southlake Boulevardbrand Carroll Avenue, and you're going to want to be seen there. We love FortbrWorth, and we love Dallas, but we knew that Southlake was where we wanted tobrlive and work and where we could grow the company. It's been a win-win in everybrregard.”
In the kitchen
At the heart of Del Frisco's Grille's menu — a mix of primebrsteaks, fresh seafood and the restaurant's unique take on traditional American farebrlike cheeseburgers and tacos — is Aaron Henschen, executive chef of the Dallasbrlocation. He will quickly become a familiar face after he relocates to man thebrSouthlake kitchen.
A member of DFRG for nine years,brHenschen rose through the restaurant company's ranks to become a well-recognizedbrculinary professional. The Ohio native with a passion for food was living inbrNorth Carolina in 2004 when he went door-to-door to more than 60 restaurants,brlooking for work. On the verge of giving up, he tried one last restaurant,brSullivan's Steakhouse, where then-chef Thomas Dritsas (now the company's vicebrpresident) hired him as a line cook on the spot. He earned $8 an hour.
“He trained me in everything,”brHenschen says. “I was extremely lucky because, at the time, I had no clue, nobrexperience. I used to always write things down because I would forget thembreasily, and he thought I was stealing recipes. I had to tell him, ‘No, I'm justbrtrying to learn.'”
Henschen was promoted to sous chefbronly a year later and went on to serve as executive chef in Leawood, Kans. forbrfour years before relocating to open the Dallas Grille. He sources his goodsbrlocally in order to provide customers with dishes made from only the simplest,brfreshest ingredients. Produce is delivered from Homestead Farms and bread frombrEmpire Baking, seven days a week. The Grille's seafood is caught to order inbrBoston and flown in the very next morning.
“It's extremely fresh and smellsbrlike nothing,” Henschen says. “The tuna in our Asian salad — which has aboutbrseven or eight ingredients — is phenomenal.”
Although he hasn't totally finalizedbrthe Southlake menu yet, Henschen says guests can expect to see Grille favoritesbrlike tuna tacos, steak salad, cheesesteak eggrolls, roasted tomato flatbreadbrand coconut cream pie, plus weekend brunch fare like red velvet Belgian wafflesbrand the crabcake benedict.
“We call it Fun Day Sunday,” hebrsays. “I think it's a good time for people to be relaxed and casual and have abrlittle cocktail with their family and friends.”
A place for everyone
The future Southlake Del Frisco's Grille location will boastbranother member of the DFRG family who knows what it's like to work your way up.brIn 2002, future Southlake General Manager Sabrina Scully began her career as abrbartender at a Sullivan's in Louisiana (where Mednansky served as her regionalbrmanager) before being promoted to assistant manager and then general manager.
“I thinkbrit's invaluable as the boss to remember what it's like to be an hourlybremployee,” she says. “We're all a team. If one person isn't doing well, then thebrteam won't function properly. After 11 years with the company, I couldn't imaginebrworking anywhere else.”
When complete,brthe contemporary two-story Southlake Grille will comprise 8,000 square feet andbrfeature expansive upstairs and downstairs outdoor patios, a first-floor fireplacebrand a variation of the Grille's signature wine wall offering between 300 to 500brselections.
“They arebrall different throughout the country — when you go to each location, you get abrlittle bit of that city's feel,” she says. “In Southlake, I believe there isbrgoing to be a pretty great wine wall that you can actually walk underneath.”
The Grille'sbrcraveable menu, inviting bar and upbeat atmosphere attract a wide variety ofbrcustomers, from guests celebrating 40th anniversaries to thosebrhosting 21st birthday bashes. Whether dressed in jeans and cowboybrboots or a cocktail dress, guests will feel comfortable in the restaurant’sbrcasual, sophisticated space.
“It'sbrdefinitely a place for everyone,” Scully says. “We'll have diners enjoying abrcraft beer and a burger and then others having an elegant dinner with a funky bottlebrof wine. It's just got a really great neighborhood feel.”
All part of a plan
With the distinguished DFRG brand behind it, it seemsbrobvious that Del Frisco's Grille will succeed, especially in the town thebrcompany calls home. When DFRG went public in July 2012, it only set the stagebrfor added future success — beginning with more than $70 million raised inbrgross proceeds.
“Going publicbrgave us access to funds to fuel an aggressive growth plan that we have for allbrthree dynamic brands,” Mednansky says. “We don't have to worry about anybrfinancial constraints that would keep us from growing at the pace we want tobrgrow.”
From NewbrYork City — where Grille guests can sit on the patio with a view of anbrice-skating rink — to Santa Monica — where diners sit opposite a pier overlookingbrthe the ocean — Mednansky and his group only select the best locations.
“We pickbrgreat sites,” he says. “If there's anywhere you want to be in Southlake, youbrwant to be in the town center. We know everything that's done there will alwaysbrbe first-class, which is why we chose it.”
When he'sbrnot enjoying a meal at a Del Frisco's restaurant, Mednansky loves eating at Armand's,brMi Cocina and Brio — not only because of those restaurants' great food but alsobrbecause of how well the owners and staff members treat their guests. And whilebrSouthlake undoubtedly has plenty of fantastic places to grab a bite, the newbrDel Frisco's Grille offers a fun take on the American bar and grill in abrmodern, stylish space, serving up bold flavors, handcrafted drinks andbrmarket-fresh ingredients.
“Whetherbrit's lunch, dinner, happy hour or brunch, we deliver at a high level,” Mednanskybrsays. “And the food just knocks your socks off.”