DINING FEATURE
BY KAREN CHANEY
Snu er’s Restaurant & Bar Colleyville eatery celebrates 45th anniversary P at Snu er opened Snu er’s Restaurant & Bar in 1978, Brand President Quinn Dixon written 42 recipes for the new menu,” he said. “There are still a few more to go.”
said. The original location was on lower Greenville Avenue in Dallas. “[Snu er] just wanted a fun place for Southern Methodist University students to grab a burger, get some cold beer and have a good time,” Dixon said. “Some SMU students helped invent the Cheddar Fries, which we are known for. They said, ‘Can you throw all this stu on some french fries?’ And the Cheddar Fries was born.” Today, all nine Snu er’s locations are owned by Mike Karns and are part of Local Favorites Restaurants Company. As part of the 45th anniversary celebration happening this year, Snu er’s is rolling out new food and drink menus. However, most of the o erings
Some of the new items are wagyu burgers, taco salad, candied brussels sprouts, elote-style corn and beer-bat- tered onion rings. Dixon said Director of Operations Nico Sanchez and Colleyville location General Manager Andrew Haynes also added recipes to the menu. The Colleyville location is the newest and opened in 2015. Dixon said there are things that set this one apart from others in that it has a rolling window so there is an indoor/outdoor bar. It also serves wines and brunch. “Our brunch menu is surprising because of what you can get,” Dixon said. “I have Vanilla Bourbon Pan-
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PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
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cakes—it’s basically a French toast-sea- soned pancake with fresh berries and bananas and topped with a TX Whiskey vanilla sauce and powdered sugar.” Other popular brunch items served Saturdays and
2 Cheddar fries ($5.50-$11.50): are hand-cut Idaho potato fries with hand- grated aged Wisconsin cheddar cheese; extra toppings for added fee 1 Dr Pepper BBQ Bacon Burger ($12.49): features Dr Pepper-infused barbecue sauce, American cheese, pickles, diced onions, mayo and bacon 3 Loaded Avocado Toast ($10.49): is served during brunch and features fried tomato slices, chipotle mayo, an over- easy egg and pico de gallo POPULAR MENU ITEMS
“THE BEER WILL ALWAYS BE COLD; THE BURGER ALWAYS JUICY, FRIES ALWAYS CRISP; AND YOU’LL HAVE A GOOD TIME.” QUINN DIXON, PRESIDENT
will be familiar to returning guests. “Sixty percent of the old menu will remain, and 40% new will be added,” Dixon said. “The old
Snu er’s Restaurant & Bar 4717 Colleyville Blvd., Colleyville 682-325-3625 www.snu ers.com Hours: Sun.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m. Snu er’s Brand President Quinn Dixon (left), and Andrew Haynes, Colleyville’s general manager.
favorites are not going away, like the Classic Burger and Dr Pepper BBQ Bacon Burger.” Dixon said his favorite part of being the brand president is that every day is di erent. His responsibilities include administration work, staining tables, scheduling, creating recipes and much more. “So far, between the prep recipes and the actual menu items, I’ve
Sundays from 10 a.m. to 3 p.m. are the Loaded Avocado Toast, a recipe Haynes created, and the Hot Honey Fried Chicken & French Toast. Dixon said he enjoys seeing a good amount of repeat guests. “We have regulars who come back because you’re not rushed,” he said. “The beer will always be cold; the burger always juicy, fries always crisp; and you’ll have a good time.”
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GRAPEVINE COLLEYVILLE SOUTHLAKE EDITION • JULY 2023
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