There’s lots of news coming from Rick’s Chophouse just now. They’ve recently hired a new Executive Chef and they’ve just launched a new Sunday brunch buffet.
Chef Tim Bevins comes to Rick’s after serving as Executive Chef to Chef Tom Colicchio at Craft Dallas in the The W Hotel in Dallas. He has also worked with Chefs Chris Ward, George Brown, and Marc Cassel. According to the press release, this experience, along with origins in Southeastern Kentucky learning to work with the seasons and fully utilize everything the farm and garden has to offer, will allow Rick’s to maintain their commitment to quality while exploring new innovations to the current farm-to-table menu. Expect some changes over at Sauce on the Square too, where Chef Bevins has appointed Andrea Roland, also from Craft Dallas and a graduate of SMU, as the new Chef de Cuisine.
Rick’s also kicked off a new Sunday Champagne Brunch Buffet this Sunday, September 16th. The brunch features prime rib with creamy horseradish and au jus, smoked turkey with cranberry chutney, chilled cocktail shrimp, breakfast items, sides and desserts for $25, which includes one glass of champagne or mimosa.
Rick’s Chophouse is inside The Grand Hotel, facing Kentucky Street and the McKinney Performing Arts Center.
Until next time,