Frisco February 2022

DINING FEATURE

BY KAREN CHANEY

3 DISHES TO TRY

The Greek ($15) includes chopped romaine, feta, kalamata olives, green olives, roasted red peppers, cucumbers and red onion tossed in a light Greek dressing with grilled halloumi. (Photos by Karen Chaney/Community Impact Newspaper)

Tableside s’mores for two ($10) includes marshmallows, chocolate and graham crackers.

Short rib pot roast ($20) has blue cheese whipped potatoes, roasted root vegetables, crispy fried shallots and a redwine demi-glaze.

The Common Table Diverse menu, clientele team up at unique Frisco eatery W hen The Common

marriage to be aligned with a brand like the Dallas Cowboys, and we have a very similar consumer base.” Yeatman said customers who followed them from Uptown notice similarities and differences with the Frisco restaurant. “We started out as a craft beer bar; we played a lot quieter music [and] we had great hamburgers,” Yeatman said. “We still do that stuff, but we contemporized. We got bigger.” Yeatman said the brunches, featuring diverse menu items such as the Greek yogurt and fresh fruit plate for $10, The Hangover Burger for $16 and the breakfast flatbread for $13 are a huge success. “We probably have one of the bus- iest brunches in North Dallas. Part

of that is because we started what is called Hip-Hop Brunch … that turned into a festive, party atmo- sphere everyday,” Yeatman said. Yeatman describes customers as an eclectic group comprised of peo- ple who work in nearby buildings, Dallas Cowboys players and more. “There is a different set of custom- ers every day. We have businessmen sitting next to athletes, sitting next to someone who works at a different bar having drinks here after work,” he said. Yeatman said his favorite ele- ment of co-owning this business is watching it in action. “It’s the most fun thing in the world to see the place full of happy people enjoying the food and beverages.”

Table opened about 12 years ago in the Uptown area of Dallas, owner Corey Pond developed an approachable brand: a craft beer and scratch kitchen where everyone felt welcome. Although the original restaurant closed about two years ago, the cur- rent location in Frisco continues to uphold Pond’s focus on inclusivity. Current business owners Mike Yeatman and chef Rodman Shields chose to work with the Dallas Cowboys and opened The Common Table three years ago at The Star in Frisco. “Our DNA revolves around sports, music and entertainment,” Yeatman said. “We felt like it would be a good

Mike Yeatman co-owns The Common Table located in The Star District in Frisco.

The Common Table 6740 Winning Drive, Ste. 1005, Frisco 469-535-3575 www.thecommontable.com Hours: Sun. 10 a.m.-midnight, Mon. 11 a.m.-midnight, Tue.-Fri. 11-2 a.m., Sat. 10-2 a.m.

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FRISCO EDITION • FEBRUARY 2022