We’re talking fresh fish here. Yes, right here in our land-locked North Texas suburb, sits a world-class seafood restaurant. In fact, The Keeper is one of the five best restaurants in Plano.
If you enjoy a bit of fishing yourself, you’ll know that some fish you catch just go right back into the water. However, that one fish, caught on that rare, magical occasion, is simply perfect. Yep, it’s a keeper.
The Keeper serves nothing but seafood flown in daily from only the very best fishmongers. Restaurant mavin, Alexandra Croninis is quoted as saying of the restaurant’s penchant for perfection, “Precious red king crab is pinched up from misty Alaskan waterways and steamed with drawn butter. Wild-caught sablefish from the cold, contemplative North Pacific floats with summer vegetables in a tomato broth. Hawaii yields opah, a brilliantly colored species also called moonfish, and monchong, a meaty species of pomfret that resides in deep waters and can weigh over 25 pounds. The menu is liable to change with the day’s haul.”
The Keeper is a sustainably focused seafood restaurant and wine bar, bringing you fresh fish and vibrant flavors. Wild-caught seafood, captivating recipes and craft cocktails are what you can expect and are designed to dissolve stress and transport you away from the mundane. Flavor Hunters and Freshness Seekers, you've come to the right place.
We promise it’s a Keeper!
The Keeper 5840 Legacy Circle, D100, Plano, TX 75024
MON - THURS | 4PM - 10PM
FRI - SAT | 4PM - 11PM
SUN | CLOSED
Chef Gil Vasquez
Chef Gil Vasquez comes to The Keeper from Sundown at Granada in Dallas. Gil began his training in Los Angeles at the Art Institute of California. After graduation, he became Sous Chef and ultimately Executive Chef at The Sunset Restaurant in Malibu.
Chef Gil's Texas career began in and around Austin as Sous Chef for Sobani and Cat Mountain Grill, then Head Chef at 219 West before heading to the DFW Metroplex.
Local kitchens blessed by Chef Gil Vasquez include Brook Hollow Golf Club as their Chef de Cuisine and Toadies Bar and Grill as Executive Chef.
Front Burner Restaurants
The Keeper is part of Front Burner Restaurants LLC of Dallas led by Randy DeWitt, CEO, Jack Gibbons, President, and Vice President Culinary Operations, Chef John Franke pictured above.
In addition to producing more than ninety great restaurants, Front Burner Restaurants is the genius behind Legacy Hall. The 55,000-square-foot food hall with more than 20 artisan food stalls, full-service bars, an on-site brewery and beer garden is a Texas-sized addition to the growing food-hall scene.chief executive officer and chairman of the board of directors for Front Burner and oversees the executive leadership team. Previously, Johnston was the COO and president of The Melting Pot Restaurants, Inc.
Front Burner restaurant group's commitment to excellence: Delivering nothing less than the best products, support and performance.
With our shared beliefs and values, we drive growth and produce rich, rewarding experiences by supporting our brands, their missions and all whom we serve.