Dining
BY KAREN CHANEY
Lamb meatballs ($28) features roasted lamb meatballs, chemen spiced carrots and tomato koji sauce.
Country-fried chicken and spaetzle ($32) features crispy chicken breast, lemon butter sauce, capers, sourdough spaetzle, dressed Jubilant greens and farm pickles.
PHOTOS BY KAREN CHANEYCOMMUNITY IMPACT
The Heritage Table oers seasonal fares in Frisco
Chef Rich Vana said he enjoys a high percentage of repeat customers at The Heritage Table.
how I can make it taste delicious and how can I save it for later,” Vana said. On the menu Some menu items like milk and honey rolls and country-fried chicken and spaetzle are always available. However, many items change with the seasons. Vana said other restaurants’ seasonal menus are based on the four seasons while his oerings are skewed due to specic ingredient seasons, which can vary year to year. “Our strawberry season was 20 days long this year, our peach season was four months long. But tomatoes, big tomatoes, we got twice for three or four weeks at a time,” Vana said. “Our menu will always reect that.”
Rich Vana started The Heritage Table as a catering business. He credits one of his rst jobs for the Dallas Stars, held at Pete’s Piano Bar in 2013, as being pivotal to him opening The Heritage Table as a restaurant in 2017. When Vana rst opened The Heritage Table in downtown Frisco, they served breakfast, brunch, lunch and dinner. In 2019, the restaurant began serving only dinner seven days a week. What’s special about it? All ingredients are Texas sourced. Vana said ingredient availability dictates menu oerings. “From the beginning of humanity, cuisine has been dened by what’s nearby that I can eat now,
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7110 Main St., Frisco www.theheritagetable.com
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