Chef Troy Walker is remixing regional cuisine on his new fall menu at the Ranch at Las Colinas (857 W. John Carpenter Fwy., 972.506.7262,, where he sources most of his ingredients from small farmers, ranchers and suppliers from across Texas. For one appetizer, Walker riffs on fried chicken by serving three battered Texas bobwhite quails with housemade peach barbecue sauce. For another, the chef takes small, savory waffles loaded with local herbs, adds a spoonful of mashed sweet potatoes, a breast of fried chicken, jalapeño-spiked creamy gravy, and a drizzle of Texas honey or maple glaze. Nightly specials tread even farther down the modern regional path of Texas farms: wild boar chops from Devine, grass-fed prime rib from Stephenville, grilled quail from Lockhart. It’s farm-to-fork cooking, all grown up.

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