European bistro aims to offer culinary variety
The restaurant is not full yet at 7 p.m. on a Saturday, but the noise level at Crudo Wood Fired Taverna is already high. Whispering to a dining partner is no longer an option.
In the long and narrow layout of the restaurant, tables and seats are placed close together in an intimate setting, and the lights are dimmed, making it look like twilight even in the middle of the day.
This upscale bistro is small, cozy and loud, but that is intentional, General Manager Giancarlo Del Aguila said.
When the owners opened Crudo in 2012 they were looking to bring a new concept to the area, Del Aguila said. What they created was a New York–style bistro with industrial and wood dcor.
"We provide an experience that you can get in other states so you don't have to fly to New York, to California, to Las Vegas or Miami," Del Aguila said.
The seating in the restaurant is intentionally tight to create a close-knit atmosphere someone might find in a New York restaurant, Del Aguila said.
The owners also wanted to make the menu unique and offer something not readily available in the area. Crudo, in Italian, translates to raw and light, which ties back to its many seafood dishes.
"The idea for Crudo was using light ingredients, nothing heavy as far as lasagna or spaghetti and meatballs," Del Aguila said.
The restaurant started offering mainly Southern Italian and Mediterranean dishes but soon added some French and Spanish foods. Crudo's head chef, Javier Peres, will also create dishes for daily specials or for a guest who wants something not on the menu.
Some entres are cooked in the wood-fired oven, which guests can see from their tables. This oven allows for an even distribution of heat while food is cooking, Del Aguila said.
Besides food, Crudo's other big focus is its wine selection. The wine list is as long, if not longer, than the food menu. With more than 100 wines offered the idea was to offer a selection not available on store shelves, Bar Manager Noah Partridge said.
"We definitely don't want to have just what everybody else is making," Partridge said.
The already extensive wine list does not include all of the cocktails and beers Crudo's bar offers.
Partridge said he has worked on expanding the bar's selection to both offer unique beverages and introduce new drink creations, including the Pia Colada Martini. The next step will be providing more Texas beers and whiskeys, he said.
Del Aguila said his mission is to make Crudo the best restaurant in Frisco through food, drinks and service. Whether at the bar or in the dining room, Del Aguila wants every restaurant patron to feel like a guest, not just a customer.
"This is our house, and you're going to be treated like it's your house, too," he said.
More about Crudo
The patio area was recently renovated to become indoor seating with large windows. General Manager Giancarlo Del Aguila said guests can now enjoy the sunlight and air conditioning.
Live musicians perform at the restaurant every Tuesday, Wednesday and Thursday.
Crudo does not have a children's menu, but the chef can accommodate and make dishes for children.
Contact information
- 7004 Lebanon Road
- 214-705-1010
- <a href="https://www.crudotaverna.com">www.crudotaverna.com
Hours:
- Mon.–Thu. 11 a.m.–10 p.m.
- Fri.–Sat. 11 a.m.–11 p.m.
