Dining
BY DON MUNSCH
Fried brie ($13) comes with a blueberry port coulis.
The New York strip ($32) a 12-ounce black Angus steak cooked to order, comes with potatoes.
PHOTOS BY DON MUNSCH COMMUNITY IMPACT
Vieux Carré looks to make French cuisine accessible
Operations Director Tina Swaney (left) and General Manager Danielle Scott help run Vieux Carré.
burgers, salads and fondue. “We try to have something for everyone,” Swaney said. She added that the French onion soup, lobster bisque and French dip sandwiches are among the most popular items. French wines are mostly featured on the wine list, which has around 200 wines. What else? Swaney said Vieux Carré looks to maintain an atmosphere that is “upscale but not uptight” so people can have a good time. “We try to make the [restaurant] more approachable, ... we want to be the family place that they go to hang out,” Scott said.
Carrie Britton wanted a relatable type of French restaurant when she opened Vieux Carré. The restaurant’s name, which means old square in French, opened in August 2023 at Parker Square. The background Director of Operations Tina Swaney and General Manager Danielle Scott said they refer the restau- rant o ers an extensive wine list and a menu with French and some Mediterranean air. “It’s not stu y French—it’s more fun French,” Swaney said. The menu Dishes include beef bourguignon, Normandy pork ribeye and pan-seared salmon, as well as
PARKER SQUARE RD.
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890 Parker Square Road, Flower Mound www.vieuxcarretx.com
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