Thanks to veteran Dallas chef Jeff Moschetti, Frisco has a new chef-driven restaurant with a menu featuring local products. Yes, you will find the usual suspects, such as halibut, salmon, scallops, and steaks. But you will also encounter Moschetti’s talent of twisting tastes. His repertoire comes from the time he spent in the kitchens at Stephan Pyles, Dragonfly, the Landmark Restaurant, and Sangria. Here, beef tenderloin gets an Asian spin. Eight ounces of grilled beef sits in a shallow pool of ginger- and shiitake- mushroom-scented demi-glace. A pile of potatoes whipped with a heavy dose of wasabi and stir-fried broccolini completes the plate. The rock shrimp cocktail has a Spanish swirl. Bits of shrimp are tossed with chunks of avocado in a spicy cocktail sauce. The Texas goat cheese on the pizza fresh from the wood-burning oven bubbles over caramelized onion, tasty teardrop tomatoes, and grilled chicken. The thin-crust pie would have been the tastiest dish on the table, but it was a victim of too much fresh rosemary. Service was stop and go. One minute we received a flurry of attention, only to wait 20 minutes for any action. Moschetti is center stage in the exhibition kitchen that overlooks a somewhat austere, stone-walled dining room. At the other end of the restaurant, there is a lively bar and a patio that features live music on Fridays and Saturdays. If you live near Frisco, you’ll find it a welcome addition to the otherwise predictable dining options.
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