DINING FEATURE Uncork’d Bar &Grill Frisco restaurant becomes neighborhood hangout M arking its two-year anniversary in March, Frisco’s Uncork’d Bar & Grill has become what owner Mike Baird said he always wanted it to be: a neighborhood hangout. But the journey was not easy, he said. He opened his restaurant’s second location in Frisco just before the initial COVID-19 lockdowns in 2020. He said the restaurant was hit hard nancially, temporarily clos- ing during much of March and April before opening back up to takeout orders and then limited capacity. Baird, who has worked in the restaurant industry for 45 years, said it was unlike any opening he has ever seen. Things that were once routine when open- ing a restaurant became milestones worth celebrating, he said. Today, the restaurant has become something special, according to Baird and his operating partner, Amber Miller. Like its sister location inMcKinney, the restaurant makes nearly all of the food on the menu from scratch in house, from the sauces to the croutons, Miller said. “I wanted to be authentic,” Baird said. Visitors to Uncork’d will nd homegrown dishes such as the Texas Heatloaf, a spicy meatloaf made with jalapenos and topped with re cracker ketchup, a spicy house-made sauce. Alongside staples such as steaks, sh and the barbecue bacon cheeseburger, the menu also o ers cheese curds served with raspberry habanero jam. The food, Baird said, is a big part of what makes the restaurant special. But it is not the only thing, he said. The rst Wednesday of every month is WineWednesday. Customers can purchase half-price bottles from the restaurant’s list of more than 40 wines. Three nights a week, local artists perform live music for customers. Two years in, Baird andMiller say they are proud of what the restaurant has become.
BY AMBER FRIEND
Sta pick The BBQ Bacon Cheeseburger has a beef patty served on a brioche bun with bacon, cheddar cheese, onion strings, barbecue sauce, lettuce and tomato and comes with house fries.
PHOTOS BY AMBER FRIEND COMMUNITY IMPACT NEWSPAPER
Sta pick This classic cheesecake is topped with caramel sauce, chocolate sauce and berries.
Frisco’s Uncork’d Bar & Grill has become something special, according to owner Mike Baird and his operating partner, Amber Miller.
Uncork’dBar &Grill 615 Main St., Ste. 100, Frisco 469-200-5476 https://uncorkdwinebar.com/frisco-location Hours: Mon.-Thu. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m., Sun. 11 a.m.-9 p.m.
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FRISCO EDITION • MARCH 2022
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