Randy's Steakhouse

Burks is not only in charge of the kitchen most nights, but he also drives to the Dallas Farmers Market several times a week to buy his produce. He cuts the steaks himself each day. Burks also enjoys popping out of the kitchen and meeting his customers, knowing most of the regulars by name.

The regulars are a big part of the business. Some enjoy the bar area, named Randie's, after Burk's 14-year-old daughter.

It features big-screen televisions for sporting events, hamburger plates for less than $10 and a friendly bartender. Others enjoy the extensive wine inventory, which has about 120 bottles.

The restaurant is also popular for events. The Victorian home has seven rooms, which can be turned into areas for a private party, holding anywhere from 16 to 80 people.

Before Burks opened up Randy's, he was involved with another steakhouse— Del Frisco's Prime Steakhouse in Dallas. Burks joined the restaurant in the early 1980s but soon found his true calling was in the kitchen. After being trained as a sous chef, he was promoted several times until Burks became manager of the kitchen.

"I love being in the kitchen," Burks said. "Back there you can control everything. When you are waiting tables you are really reacting to what others do, whether it be your customers or those in the kitchen."

Chef's Favorites

Chef Randy Burks has a ready answer for his favorite dish at his restaurant—the blackberry filet, a filet mignon with blackberry red wine sauce.

"I cooked it up one time when we were having a wine dinner because it complemented the wine we were serving that night," Burks said. "Everybody loved it. We tried it again a few weeks later as a special, and everybody loved it. So we added it to the menu."

Randy's has a wine dinner on the last Thursday of each month, a five-course extravaganza for $70 per person. For 18 years, Burks has prepared special dishes that complement the wine selection for that evening.

Another chef favorite is the bone-in ribeye steak, a 28-ounce serving. "It is nice and thick," he said. "I like it really done on the outside and medium rare in the middle."

History

The historic house has long been a meeting place. T.J. Campbell built the home in 1869 on Preston Road, which was part of the Shawnee Trail for cattle drives. The trail was the earliest and easternmost route where the cowboys would drive Texas Longhorns north through Oklahoma, Missouri and Kansas.

"It was a dry goods store, which was the Wal-Mart of its day," Burks said. "You could buy almost anything there. The store was downstairs, and the family lived upstairs."

In 1902, the railroad came through Collin County and made the city of Frisco the path of most travelers. Campbell moved the house by logs to its current location on Main Street, using the trunks of dozens of trees Campbell cut down. The home once again became a destination spot, this time as a train station.

7026 Main St., Frisco

972-335-3066,

www.randyssteakhouse.com

Open seven days a week 5-10 p.m.

Happy hour—Mon.-Fri. 5-7 p.m.