Jasper's in Richardson serves food reminiscent of home

The Citrus Caprese Salad ($9-$11) is an arugula mix featuring blood orange, grapefruit, fresh mozzarella and mint dressed in a champagne vinaigrette.

The Citrus Caprese Salad ($9-$11) is an arugula mix featuring blood orange, grapefruit, fresh mozzarella and mint dressed in a champagne vinaigrette.

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When owner Bill Hyde purchased Jasper’s 12 years ago, he said he was looking to get in on the ground floor of a culinary trend sweeping the nation.


The time commitment and cost of fine dining no longer meshed with the everyday person’s busy lives, he said. What emerged instead, Hyde said, was a less costly and time-consuming version of fine dining known as high-end casual.


Jasper’s, which originated in Plano but opened in Richardson’s CityLine development in 2016, seeks to embody that concept, Hyde said. Guests at Jasper’s enjoy an elevated level of service, quality and attention to detail but at a moderate price point and in a laid-back atmosphere.


“That’s why Jasper’s is a brand that has made a significant contribution not just to the community but to the food industry—it elevates the dining experience through providing a multitude of choices prepared in different ways,” Hyde said.


Chefs at Jasper’s are skilled in the application of various preparation methods to achieve what has been coined “gourmet backyard cuisine.” Food that is reminiscent of home and family only serves to heighten the warm, welcoming environment Jasper’s aims to provide, Hyde said.


“There is a trust factor you build by having products people relate to,” Hyde said.


Items from the backyard fare portion of the menu include a brisket cheeseburger, pan-seared trout, hearth-smoked salmon, slow-cooked short rib, a wood-grilled pork tenderloin, sweet-chili smoked chicken and hardwood-fired filet. The menu also features salads made with fresh, local produce; wood-fired pizzas; and gourmet appetizers.


Twice a year the menu is rewritten to include seasonal items, many of which are sourced from Texas ranches and farms, Hyde said. The restaurant also offers an extensive wine list featuring over 100 varieties from France, South America, Italy and Spain.

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By Olivia Lueckemeyer

Olivia Lueckemeyer graduated in 2013 from Loyola University New Orleans with a degree in journalism. She joined Community Impact Newspaper in October 2016 as reporter for the Southwest Austin edition before her promotion to editor in March 2017. In July 2018 she returned home to the Dallas area and became editor of the Richardson edition.


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