General Manager Gemma Brady said whether diners come on their lunch break or choose Del Frisco’s Grille for a special night out to celebrate a birthday, the restaurant will make customers’ experience unforgettable as staff members will try their best to read the patron’s needs and help him or her have the best experience possible.
Aaron Henschen is the executive chef at Del Frisco’s Grille in Southlake.[/caption]
“The most exciting part of my job is that every day we get to create a memory for a guest—an experience,” she said. “And I get the opportunity to hire people that have that same desire.”
There are several different settings throughout the restaurant to meet customers’ needs. Brady said her favorite spot at the eatery is the table in the corner that overlooks Southlake Town Square and Southlake Boulevard.
Diners can choose from a number of entrees. They range from items such as the Grille Prime Cheeseburger ($13.50) to prime beef short rib stroganoff ($28) to a 12 oz. filet mignon ($45).
The drink options are varied as well. The eatery has roughly 250 wines available by the bottle, and 50 of those are $50 or less. Several beers are also available on tap, including some local brews.
“Upscale casual is really how we kind of promote ourselves,” Brady said. “If you and I were having dinner together, you could have a $40 ribeye and order a $200 bottle of wine if you wanted to. I could eat a $14 flatbread and have a local brew on tap. … The service will be the same.”
Everything the restaurant offers is made in-house, Brady said. The meat is also cut daily on-site.
“It’s all from scratch,” she said. “It’s a from-scratch kitchen.”
The eatery has the freedom to make menu items the way customers like and even make things that are not listed on the menu.
“The server will chat with the families,” Brady said. “We can do chicken tenders, we can do burgers, mac-n-cheese, we can do anything you can find on a kid’s menu.”
Executive Chef Aaron Henschen said he depends on the servers to support his role as chef.
“Servers are extremely important,” he said. “They’ve got to buy into what you serve. If they don’t have a good understanding of the food, they can’t explain it to the guest, they can’t give the whole—the details of the dish.”
Del Frisco’s Restaurant Group, the publicly traded parent company, is based out of Southlake,
Brady said.
“The Southlake community—really, Southlake, Colleyville, Grapevine—this entire area has been so good to us,” Brady said. “We’ve had regulars from day one that still join us multiple times a week. And sometimes … it’s somebody with the kids just grabbing a quick bite on the patio upstairs. Sometimes it’s anniversary night. We get to see people in a lot of different moments in their life.”
Aaron Henschen is the executive chef at Del Frisco’s Grille in Southlake.[/caption]
“The most exciting part of my job is that every day we get to create a memory for a guest—an experience,” she said. “And I get the opportunity to hire people that have that same desire.”
There are several different settings throughout the restaurant to meet customers’ needs. Brady said her favorite spot at the eatery is the table in the corner that overlooks Southlake Town Square and Southlake Boulevard.
Diners can choose from a number of entrees. They range from items such as the Grille Prime Cheeseburger ($13.50) to prime beef short rib stroganoff ($28) to a 12 oz. filet mignon ($45).
The drink options are varied as well. The eatery has roughly 250 wines available by the bottle, and 50 of those are $50 or less. Several beers are also available on tap, including some local brews.
“Upscale casual is really how we kind of promote ourselves,” Brady said. “If you and I were having dinner together, you could have a $40 ribeye and order a $200 bottle of wine if you wanted to. I could eat a $14 flatbread and have a local brew on tap. … The service will be the same.”
Everything the restaurant offers is made in-house, Brady said. The meat is also cut daily on-site.
“It’s all from scratch,” she said. “It’s a from-scratch kitchen.”
The eatery has the freedom to make menu items the way customers like and even make things that are not listed on the menu.
“The server will chat with the families,” Brady said. “We can do chicken tenders, we can do burgers, mac-n-cheese, we can do anything you can find on a kid’s menu.”
Executive Chef Aaron Henschen said he depends on the servers to support his role as chef.
“Servers are extremely important,” he said. “They’ve got to buy into what you serve. If they don’t have a good understanding of the food, they can’t explain it to the guest, they can’t give the whole—the details of the dish.”
Del Frisco’s Restaurant Group, the publicly traded parent company, is based out of Southlake,
Brady said.
“The Southlake community—really, Southlake, Colleyville, Grapevine—this entire area has been so good to us,” Brady said. “We’ve had regulars from day one that still join us multiple times a week. And sometimes … it’s somebody with the kids just grabbing a quick bite on the patio upstairs. Sometimes it’s anniversary night. We get to see people in a lot of different moments in their life.”
