![]() ![]() “We changed the menu to chicken fried steak, burgers, meatloaf and other comfort food items,” he said. After several days of seeing few profits, Burks pivoted back to an old favorite and started serving food from his previous Randy’s Country Kitchen concept. When indoor dining stopped, Randy’s Steakhouse began offering curbside pickup of its regular menu items. The menu did change during spring 2020 amid the COVID-19 pandemic. “We get creative and things that are really popular eventually get added to the permanent menu.” However, new items are sometimes added to the menu, usually birthed by ideas created while developing the restaurant’s monthly wine dinners. “Dale taught me to keep the recipes simple and delicious, and that’s what we try to do,” Burks explained. “They also contain marvelous fat, giving them more flavor that is amazing.”Ĭhange doesn’t come frequently to the Randy’s Steakhouse menu. ![]() “The bone is so big it doesn’t fit on the plate,” he explained. When pressed, he recommends the 28-ounce bone-in ribeye. ![]() Some 150 wines from around the world are also served.īurks said he has a difficult time choosing a favorite dish because he enjoys everything on the menu. The regular menu boasts an extensive selection of appetizers, soups and salads, beef, chicken and seafood entrees and specialty side dishes. Its three-course, price-fixed menu is popular. Of course, the primary reason why many guests return – besides the restaurant’s warm ambiance – is the food. “People celebrate everything here,” he said, “from birthdays and anniversaries to buying a new house or starting a business.” Staffers give away bottles of private-label wine to diners celebrating birthdays, anniversaries and other milestones, adding to the restaurant’s festive atmosphere. Randy’s Steakhouse has also become a go-to place locally for celebrations. A lot of my friends now were customers first.” The customers are so great, and it’s always so encouraging receiving compliments on the food. “There’s a lot of aspects to my job - I write recipes, connect with people, host wine dinners on the last Thursday of the month and more. “The secret is simple: I just really enjoy what I do,” he said. Campbell house on Main Street, built in 1869, and opened Randy’s Steakhouse. So, Burks closed that eatery and purchased what is known as the T.J. Although he enjoyed the experience, he missed working with fine steaks and wines. In 1993, he opened Randy’s Country Kitchen (in the spaceĬurrently inhabited by Didi’s Downtown in Frisco), which served southern-style comfort food. Wamstad trained Burks in all aspects of kitchen management, as well as “how to prepare the finest steaks and seafood,” said Burks, who was promoted to sous chef, head chef and kitchen manager before deciding to venture out on his own. ![]() In 1986, Burks was hired as a server at Del Frisco’s but soon learned he was most passionate about the food. He credits Dale Wamstad, of Del Frisco’s Steakhouse fame, for teaching him about the restaurant business. “We want to make sure everyone has a good dining experience.” Burks is also there at least five nights a week, cooking, managing and greeting customers. He credits the restaurant’s staying power to the welcomingĪtmosphere cultivated by his “very personable” staff. “Nobody has been here longer and is still operating.” “We’re the only restaurant that’s still running from the day I opened,” Burks, owner and chef of Randy’s Steakhouse, said. Since Randy Burks bought the home in 1995 and transformed it into Randy’s Steakhouse, it has become a Frisco tradition and one of the longest-operating restaurants in the city. But longtime Frisconians know that the gorgeous house is a top destination for foodies, families, first dates and everything in between. in Frisco appears to be just another of the Rail District’s many historic homes. At first glance, the beautiful Victorian home at 7206 Main St. ![]()
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