Category Archives: The Colony

Heritage Pizza and Taproom

Upon moving to Texas ten years ago, my only reference point for “The Colony” was the occasional appearance on a Doppler Radar map while watching Delkus prognosticate various “weather events”. I must confess: I always thought it sounded like a creepy place, probably not too dissimilar from the town in Shirley Jackson’s The Lottery. Fast forward to present day, and The Colony has actually evolved into a bustling hub for buying home furnishings and appliances (thanks, Nebraska Furniture Mart) … and slowly but surely, a place to grab a delicious bite to eat (often after a strenuous morning of test driving sofas).

The latest addition to The Colony’s growing collection of restaurants and watering holes is Heritage Pizza and Taproom. Located on Plano Parkway (practically in the shadows of Nebraska Furniture Mart). The bright and airy taproom and pizza kitchen is the newest offering from {33} Restaurant Group who also brought us Taverna Rossa, and Cadillac Pizza Pub.

While it’s obvious HPT is a pizza kitchen, we’ll get to that little detail in just a minute. First, let’s chat about the “Taproom” part … booze first, as Susie requires.

HPT offers 40 carefully curated craft beers on tap with a heavy emphasis on local/Texas brews; think Bitter Sisters, Revolver, Martin House, and Noble Rey, to name a few. Bring your growler along for the ride, and Heritage will fill it up with your favorite beer. Better yet, join the Heritage Growler Program, and earn a free pizza with every 10th growler fill.

But, what’s a guy or gal to do if you are ordering a pizza because you don’t actually plan on leaving the comfort of your (*Nebraska Furniture Mart*) sofa? Heritage Pizza will deliver beer (5% ABV or under) right to your door. What a time to be alive.

Now … pie time. Heritage Pizza’s menu incorporates fresh ingredients and ware from local artisans, including Hamm’s Meat Market and Henry’s Ice Cream. Their ingredients are fresh and flavorful, making some really fantastic pies. HPT features a collection of twelve signature pizzas, including the namesake Heritage pie (classic red sauce, cheese, chicken, baby spinach, artichoke hearts, tomato, feta, garlic, and olive oil). Additional pizza selections include some surprising ingredients such as the Mama’s Meatloaf (classic red sauce, homemade meatloaf, sharp cheddar, green onion) and the Santa Fe (avocado campfire ranch, garlic, roasted corn, black beans, cilantro, green chile, diced tomato, jalapeño). If you’re feeling less adventurous (or even more creative), you can simply opt to build your own pizza, choosing from a list of over 40 ingredients. Pizzas are constructed on a crispy, cracker-thin crust (a gluten-free crust baked in an off-site facility is also available). 

They also feature a variety of delicious appetizers–the Pretzels and Beer Cheese Fonduta and the Stuffed Mushrooms with sausage and goat cheese are not to be missed. Things like baked pasta, hot sandwiches, and fresh salads are also available.

Heritage Pizza and Taproom is open for business, but they will host a grand opening celebration with a full day of festivities TODAY, Friday, April 21. The first 100 guests to arrive for lunch (11 AM) will receive a free t-shirt, koozie, and a free pizza (voucher for a future visit). From 3-7 PM, The Ticket 96.7 FM Hardline hosts Corby Davidson and Mike Rhyner will be in the house, broadcasting live. After 6 PM, the first 100 people to partake in the Martin House Pint Night by buying a pint of their featured brew will keep the signature glass and receive a free Heritage Pizza Crowler.

Heritage Pizza and Taproom
heritagepizza.com
Facebook
3750 Plano Parkway, #600 (The Colony)
(214) 396-7333

Hours:
Mon-Thurs 11:00 AM-10:00 PM
Fri-Sat 11:00 AM-11:00 PM
Sun 11:00 AM-9:00 PM

Now Open: Smashburger in The Colony

Smashburger, the quality-obsessed, Colorado-based, “better burger” chain, is spreading like wildfire. In November, they opened their most recent Dallas-Fort Worth location in The Colony on State Hwy 121, just east of Josey Lane.

If you’ve never experienced Smashburger before, you’re not doing it right. Smashburger’s commitment to building a “better burger” starts out with high-quality ingredients. Fresh, never frozen, natural Certified Angus beef is “smashed” for exactly ten seconds on a 385º buttered grill top. The burger perfectionists at Smashburger have the “smashing” down to a science; this time and temperature has proven to be the secret to locking in that juicy goodness, while crisping the bottom of the burger to a crispy, caramelized shell. Hungry yet? Your burger is then nestled between a soft, buttery artisan bun, and topped with fresh, high-quality ingredients.

What kind of ingredients, you might ask? Well, that’s up to you. With burger offerings that include spinach & goat cheese, spicy jalapeño Baja, and buffalo blue cheese, the sky is (more or less) the limit. Feeling inventive? Take your shot at BYOB (that’s building your own burger), instead.

If burgers aren’t your thing, Smashburger also offers delicious chicken (grilled or crispy) sandwiches, as well as a black bean burger in their lineup. If you’re inclined to ditch the bun altogether, try indulging in one of Smashbruger’s fresh, plentiful salads. If you’re looking for a little something on the side, four equally tempting varieties of fries are available: Traditional French Fries, Smash Fries (seasoned with olive oil, rosemary, and garlic- my personal recommendation), Spicy Buffalo Fries, and Sweet Potato Fries. Also available: Onion Rings and Fried Pickles. If you’re looking for something a little lighter, try the Veggie Frites- a flash-fried side of green beans and carrot strips.

If you do opt to demonstrate remarkable discipline and choose the Veggie Frites for your side, I think it’s only fair to reward your responsible decision with a delicious hand-spun milkshake. (That’s how this works, right?) Smashburger handcrafts all of their shakes with Häagen-Dazs ice cream, in a range of irresistible flavors like Nutterbutter, Salted Caramel, and Chocolate Oreo. I highly recommend stopping in for their seasonal shake offering, the Belgian Cookie Crumble- sweet cookies blended with vanilla ice cream and notes of cinnamon and caramel, topped with cookie crumbs and whipped cream. Holy yum.

Smashburger serves a variety of rotating local craft beers from the likes of Deep Ellum Brewing and Rahr and Sons, to name a few. You will want to keep this in mind, come warmer weather. Conveniently located just a stone’s throw from Lake Lewisville, I’m hard-pressed to think of a better way to conclude a day on the water than indulging in a juicy Smashburger, a piping hot stack of Smashfries, and an ice cold local craft beer on Smashburger’s new patio. Note to self: This is happening.

SMASHBURGER – The Colony
smashburger.com
214-618-0880
-multiple locations- & 4940 State Highway 121, Suite 125 (The Colony)

Open  daily 10:00 AM- 10:00 PM

 

Freebirds re-imagined (and delicious as ever)

Who doesn’t love Freebirds? I mean, seriously … any place I can order a 5 POUND burrito is A-OK in my book. I lived within walking distance of a Freebirds location for a few years, and I’m pretty sure the steak nachos directly contributed to my “graduation” to a brand new pants size. Ahhh, those were the days.

Anyhoooo. Lately, it seems this College Station staple is seemingly popping up on every corner; burrito lovers, rejoice! One of the newest locations is the Castle Hills location in The Colony. This location is significant in that it features their updated design concept. Freebirds was kind of enough to invite the team in to check out the re-design, and of course, to be reminded of how awesome the food is. (As if I could have forgotten.)

The staff at Freebirds Castle Hills was obviously pretty gosh-darn proud of this re-imagined location, and it was easy to see why. Freebirds fanatics may be surprised upon entering the restaurant to note an absence of graffiti-style artwork, no motorcycle hanging from the ceiling, and … wait for it … no tin foil animals perched on every exposed surface. The new concept features a new, modern, industrial farmhouse design, incorporating digital menu boards, a reclaimed wood wall, cold rolled steel, and an open kitchen concept. The restaurant sure is perty.

Picture courtesy of Freebirds
Castle Hills location – Picture courtesy of Freebirds

But, let’s cut to the chase: The food continues to be worthy of an extra trip to the gym.

Freebirds is a freezer-free operation, meaning “fresh” is the only option. Freebirds focuses on premium ingredients, and just about everything you can imagine is prepared in-house; guacamole is prepared twice daily and on an as-needed, basis, the beans are cooked in-house (FYI- the refried are lard-free, thankyouverymuch), and the grass-fed sirloin is marinated in the restaurant for 24 hours prior to grilling. Heck … they even grate their own cheese.  Freebirds insists upon “talent-based” cooking, which means recipes are far from formulaic. For example Freebirds’ carnitas are slow-roasted, and they are done cooking only once they have achieved perfect tenderness … and not when a timer goes off. Clearly, an exercise in patience and passion.

All of your old favorites- burritos, bowls, tacos, nachos, quesadillas, and salads- are of course still available at Freebirds. If you haven’t visited in a while … first of all, I’m sorry. Secondly, Freebirds has rolled out a few new menu items in an effort to offer something for everyone. In addition to their delicious lineup of grass-fed steak, pork carnitas, and chicken, Freebirds has added a vegan protein option: Tempeh Calabacitas. This Mexican-inspired dish consists of squash, bell peppers, and nutty tempeh tossed with an authentic blend of spices. I tried it for myself- on a salad, no less (how healthy am I?*),  and it was delicious, and certainly a welcomed deviation from  the largely uninspired variety of vegetarian dishes available at many restaurants. If you’re looking for something a little lighter, but don’t want to sacrifice your meat (after all, this is TEXAS), Freebirds has got you covered.

New menu offerings include 6 entrees under 600 calories, and no, you don’t have to order a salad! IN FACT, you can still order a burrito. Yes Virginia, there is a Santa Claus.

*Pay no attention to the various other cheese and meat laden entrees pictured in this blog


Freebirds Castle Hills
Facebook | Twitter | Instagram
Menu/Fax Order Form
6225 N. Josey LaneSuite 124, The Colony
214-469-1449

Sunday-Thursday 10:30am – 9:00pm
Friday-Saturday 10:30am – 10:00pm

Information on Other Locations

Top Golf in The Colony Sunk This One (In a Good Way)

We’ve all been part of the group outing where quality drinks and food are thrown to the wayside in exchange for the convenience of buckets of domestic beer and reheated frozen chicken tenders. Bowling, movie/food combos and miniature golf generally end with food regret, a half-drunk pitcher of Miller Lite approaching room temperature and a bill that does not come close to matching my level of enjoyment. With this bias admittedly in mind, I recently had the opportunity to check out the newest TopGolf location in The Colony and sample what was the beginning of an ever-changing, chef-inspired food and beverage menu.

When I arrived, I was greeted by Corporate Executive, Chef Seve Delgado, who had saved us a seat at the bar to sample their specialty cocktail menu and were later joined by Director of Food and Beverage, Mark Boyton, who was kind enough to join us straight from a flight home from a corporate F&B shoot earlier the same day. Their drink menu features craft cocktails, a house-made Sangria, a bloody mary bar and local beers specific to each location (for example, The Colony had Franconia on tap while the Dallas location features Four Corners Brewery.) They also allow bartenders throughout the company to bring new ideas based on current drink trends, which meant our first round featured Dark ‘n Stormy and a Texas Mule (because odds are even your college-aged little brother now has a copper mug and a four-pack of Fever Tree—which we’re completely cool with).

Seve told us they have to walk the line between making good drinks and being able to produce in volume, as their sales numbers are staggering*. The drinks themselves were fresh and the ingredients were strong (Tito’s vodka, Gosling’s rum, and quality ginger beer – not the mailed-in kind or coke/ginger ale sub that has ruined many a drink in other bars). Delgado told us that Top Golf’s goal is to make food and drinks as good as the game.  (Success.)

She also told me this menu was just the beginning (the location has been open less than two months), and we will soon see bourbon/whiskey (please hurry on this one), tequila and barrel-aged spirit-driven cocktails. They are working on other bar items such as house-made habanero syrup and other homespun ideas. The menu will rotate every six months and will be based on trend-watching more anything else. (We were told to expect more margaritas, more flavors of vodka and other options to arrive soon.) They are also in the process of building out a defined wine selection and have been focused on finding interesting options that pair well with their current food selections. A big bold cab may not be the best fit for trying to hit the ball cart when it cruises by (come on, admit you do it), but a focus on blends will give more options to find a good wine that matches both the person ordering it and the flavor profile of the dish.

We also tried a few of the sweeter drink offerings: the Orange Dream (a creamsicle-tasting drink that is their most popular specialty cocktail and comes in a 60oz souvenir golf bag fish bowl called the Rum-Runner Up). The sweet drinks are not my wheelhouse, but my drinking companion has experience bartending at a well-known chain restaurant and could vouch for them much better than I could. My take – they were good punch-type drinks, perfect for an outdoor setting, that don’t overwhelm with the sugar taste like so many similar options do.

In fact, despite the fact that we were only there to try the drinks, we heard about flavor profiles and the food so much, they told us they had just a few dishes we had to try – which turned into one heck of a feast. Delgado told us they “don’t want to be known for common food” and they take a similar approach to their menu as they do their specialty drinks. They allow chefs at each location to introduce concepts and ideas, and then identify the best of the best when the menu rotates March of each year. We tried the Jim Beam Devil’s Cut Brisket Chili, which was surprisingly good and admittedly way beyond what we expected. (That’ll teach us to judge a book by its cover.) We also enjoyed their take on a grilled cheese (remarkably rich and hearty with a nice tomato addition), a club sandwich that went beyond the usual chain restaurant feel and chicken and waffle sliders we learned should only be eaten with gravy added to the chicken and then syrup poured over the top. Delgado stressed they make the majority of the menu from scratch in-house and the difference showed.

 We spent the last part of the night talking and it was apparent that Delgado and Boyton are just getting started. Both have been with the company for about five years and were almost bashful about their impressive resumes. Both have catered for high end clients, with Boyton casually mentioning his experiences back home in the UK catering ho-hum events like the Beckham wedding as well as special events for Elton John and Andrew Lloyd Weber. They intend to keep building a chef-driven (I should have kept a counter on how often we used the term) powerhouse and The Colony location is off to a great start.

If you’re like me and have only been to the Dallas location, you need to head up north to see the three-story, wide-open building and course (which serves as the company’s new prototype). There is a large patio still under construction and we were told the existing locations will be remodeled in the coming months to match.

Drink strength: 3.2
Overall: 4.2

Written by Brian Bianco

Top Golf, The Colony
www.topgolf.com/thecolony
Twitter: @topgolfcolony | Facebook: /TopGolfTheColony
3760 Blair Oaks Dr, The Colony, TX 75056
(469) 213-5204

 *Last year in DFW alone, they outsold Cowboys Stadium. They are also the largest beer account in Collin County and have similar success in other locations (we were told the Houston location also outsold Reliant Stadium, although this doesn’t factor in what it must take to get through a Texans game this season.