Best Restaurants in Plano

5 Best Restaurants in Plano

Can you name the 5 Best Restaurants in Plano?

When the meal has got to be just perfect, why take chances.

You can play Russian Roulette with hundreds of restaurant choices or select from just five absolutely extraordinary culinary teams.

Over the next few weeks, you can get to know the inside scoop on what makes Knife, Mi Dia From Scratch, The Keeper, Urban Crust and Yao Fuzi Cuisine the 5 best restaurants in Plano, Texas.

We’ll introduce you to the guys who pull the strings and take a peek over the chef’s shoulder. Then, in great detail, we’ll tempt you with fabulous culinary creations complete with delectable photography.

Stop back often. You wouldn’t want to miss anything, now would you?

Mi Dia Fights Breast Cancer

October is Breast Cancer Awareness Month and Mi Dia From Scratch wants to help fight the disease.

The Susan G. Komen® organization started with the promise to end breast cancer. Each year so many are impacted by this disease, whether they have it, beat it, or know someone affected by it. Mi Dia From Scratch wants to aid in fulfilling the promise to end breast cancer.

For the month of October, Mi Dia is serving a brand new drink called Rosa Esperanza or Pink Hope. Part of the proceeds from each Rosa Esperanza sold will go to the Susan G. Komen Breast Cancer Foundation. This special drink is made with limited edition Clase Azul Reposado Pink tequila, which also donates part of their proceeds to breast cancer awareness and research.

Let's all raise a glass to end breast cancer!

Rhum Clement Cocktail Dinner

Gorgeous Urban Bowl

Chef Tore's Urban Bowl looks almost as good as it tastes!

So what makes Urban Crust one of the five Best Restaurants in Plano? Well for one thing, Chef Tore is a real hoot AND he creates wonderful food in an atmosphere that makes you feel like you belong from the moment you walk in the place.

And the food. Oh my word. All you have to do is just look at this Urban Bowl with its ancient grains, mixed greens, cucumbers, tear drop tomatoes, sweet potato, garbanzo beans, peppadew peppers & portobellos and your brain begins tasting it before you even lift a fork. Adding tear drop tomatoes is certainly appropriate, because when they set his down before you, you'll be wiping away tears of joy. Then, they top it off with avocado and toss it with creamy white balsamic dressing!

What are you doing Tuesday? This Urban Bowl is the Tuesday's with Tore Special.

Mi Dia Does Chocolate

Labor Day Shrimp Boil

32 DEGREES ROOFTOP BAR

32 Degrees Ice Bar perched atop Urban Crust in Plano!

Fire and Ice! Urban Crust has fire down below to create their perfectly-crisp crust pizza and a rooftop ice bar above called “32 Degrees.” The third-floor ice bar is so named because the bartender pours the draft beers at a constant 32 degree temperature.

Liqueur taps pour Patron, Fireball, and a Craft On Draft Moscow Mule at -5 degrees. There's also a chilly strip of ice running the length of the bar where patrons can set their drinks to keep them cold.

What better place in Plano to watch the sunset and afterwards, catch some tunes courtesy of a DJ you know will be cool... it's an ice bar, after all.

Staglin Wine Dinner Aug 23rd

Mi Dia DFW Restaurant Week Menu

CHOICE OF APPETIZER:

QUESADILLAS DE HUITLACOCHE
Sautéed Mexican truffle, queso asadero & roasted veggies
between house made blue corn tortillas.
Served with crema & New Mexico red & green chile sauces

SOPES DE CARNITAS
House made corn masa boats topped with Oaxacan black beans,
roasted pork carnitas, queso fresco,
pickled onions, roasted tomatillo salsa & micro cilantro

CUP TORTILLA SOUP
Chicken, veggies, tortilla strips, cheese, avocado & crema
served in chicken broth

HOUSESALAD
Arcadian greens with licama, roasted corn, tomatoes,
pickled red onions, queso fresco, candied pepitas & avocado

CHOICE OF ENTREE:

COCHINITA PIBIL
Pork shank rubbed with achiote,
wrapped in banana leaf & roasted.
Served with roasted habanero salsa,
street corn & Oaxacan black beans

POLLO AGAVE
Chicken breast breaded & flambeed
with Sauza Hornitos Reposado tequila,
topped with shitake mushroom cream reduction
Served with morita whipped potatoes & chayote

TEQUILA PESTO ENCHILADAS
Jumbo shrimp sautéed with onions & cheese,
topped with Sauza Hornitos Reposado tequila pepita pesto sauce.
Served with crema, Oaxacan black beans and poblano rice

NEW MEXICO TAMPIQUENA
Grilled skirt steak, blue corn tortillas,
cheese & onion stacked enchiladas, New Mexico red & green chile sauces, guacamole.
Served with guaiillo rice and refried beans

SEA BASS TACOS
Grilled Chilean sea bass, chile guaiillo rub,
pickled cabbage, avocado, chile morita remoulade,
micro cilantro on flour tortillas

CHOICE OF DESSERT:

CHURRO, ABUELITA CHOCOLATE
Deep fried caieta pasrty, mexican chocolate syrup, hibiscus, Negra Modelo milk chocolate ice cream

SOPAPILLAS
light pastries dusted with sugar and cinnamon

$39 PER PERSON
(margaritas, beverages, tax and gratuity not included)

$8 will be donated to the North Texas Food Bank
which will serve 24 meals.

Call 972.403.7474 for reservations and additional details of DFW Restaurant Week at Mi Dia From Scratch.

Duckhorn Vineyards Pairing Dinner

We Know a Guy and This Guy knows fish!

For the Duckhorn wine dinner, we are featuring wild caught salmon from the pacific northwest. Our Salmon is fished in the Umatilla tribes' traditional fashion, that dates back nearly 9,000 years.

The Keeper will present an extravagant five-course dinner expertly paired with premier Duckhorn wines. Founded in 1976, Duckhorn Vineyards has been crafting classic Napa Valley wines for over 40 years. Duckhorn sets the standard for American fine wines and is one of the few “call brands” in the wine industry.

The special $125 prix fixe menu features:

Market Oysters – Fresh shucked white stone oysters and rosé granita paired with Decoy Rosé
Crab & Citrus Salad – Watercress and frisée salad, lump crab, citrus and avocado paired with Migration Chardonnay
Grilled Texas Gulf Shrimp – Toasted orzo, shrimp, exotic mushrooms and lemon butter paired with Duckhorn Sauvignon Blanc
Wild Caught Salmon – Wild caught salmon, roasted potato, peas and red wine butter paired with Goldeneye Pinot Noir
Chocolate Truffle & Cherries – Chocolate ganache truffle, butter cookie, poached cherries, brandy syrup and fennel seed paired with Canvasback Cabernet

Our Duckhorn Vineyards Pairing Dinner is fast approaching!

Don't miss your chance to enjoy five creative courses expertly paired with elegant selections from @duckhornwine

Call 469-210-5337 to join us for this experience, at 7 pm, Wednesday July 18th! We look forward to hearing from you.