Frisco | January 2023

DINING FEATURE

BY KAREN CHANEY

KITCHEN CREATIONS

Owners Mike Hutchinson and Troy Cooper selected CraftWay Kitchen’s menu highlights.

“I WANT GENUINE PEOPLE WHO CARE ABOUT TAKING CARE OF PEOPLE.” MIKE HUTCHINSON, OWNER

$ 18

$ 11

Blue cheese chips have smoked bacon, chives, blue cheese and dressing.

$ 12

The super food salad comes with ahi tuna and is tossed with citrus vinaigrette.

$ 19

Mike Hutchinson opened CraftWay Kitchen in Plano in 2019 with Troy Cooper. They opened their second location in Frisco in April 2022. (Photos by Karen Chaney/Community Impact)

The frozen paloma has Cazadores Cristolino, grapefruit and rosemary salt.

CraftWay Kitchen Frisco eatery oers ne, yet casual, dining experience M ike Hutchinson said when he and co-owner Troy Cooper opened CraftWay Kitchen in Plano, they brought decades of industry experi- ence to the table. The two originally met years ago Kitchen.” The Frisco location followed in April 2022. Using their strengths, they have divided business responsi- bilities equally, Hutchinson said. “He’s like our corporate oce, while I do the operations and menu,” he said. “I am the chef as well.”

Chicken Milanese is crusted with panko breadcrumbs.

of elevating their ingredients. Hutchinson said their cocktails also feature high-end products, such as Angel’s Envy Bourbon and Grey Goose Vodka. They serve brunch every weekend, and Hutchinson said the Grand Mariner French Toast topped with candied bacon is a popular item. “I had fun coming up with our candied bacon,” he said. “It’s sweet and has some spice to it.” Hutchinson credits their great food and service with their repeat customers. “I want genuine people who care about taking care of people,” he said. “If I have to tell you to open the door for a guest, it’s probably not going to work out for you.”

CraftWay Kitchen 5729 Lebanon Road, Ste. 100, Frisco 469-294-0067 www.craftwaykitchen.com Hours: Mon.-Thu. 11 a.m.-9 p.m., Fri. 11 a.m.-10 p.m., Sat. 10 a.m.-10 p.m., Sun. 10 a.m.-9 p.m.

when they both worked for Rocksh Seafood Grill. In 2019, when Cooper was the CEO of multiple restaurant chains, including Rocksh, and Hutchinson worked for Kenny’s Restaurant Group, they inde- pendently realized they were ready to take their career paths in dierent directions. “We had the same idea for a concept and said, ‘Let’s partner this thing up,’” Hutchinson said. “Seven months later we opened CraftWay

Hutchinson said he and managing partner Eric Locker worked together to create the menu, which he describes as “American food that is elevated a little bit.” “I wanted ne-dining food but casual,” Hutchinson said. “We want to be aordable where you’ll come three times a week.” He pointed to their use of sushi-grade tuna and organically raised Verlasso salmon as examples

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DNT TOLL

WARREN PKWY.

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FRISCO EDITION • JANUARY 2023