Frisco | March 2023

DINING FEATURE Ho’s Steaks and Steins Texas-German steakhouse brings Hill Country to North Texas H o’s Steaks and Steins has provided Frisco residents with a unique dining experience from Texas and Germany over the last year. Owner Chefy Creasey, who has

BY CHLOE YOUNG

4 DISHES TO TRY 1 Crab-stued avocado ($16): Avocado stued with panko-crusted crab and corn chowchow 2 Cowboy ($25) : A Brazilian cowboy- style steak served with a side of chimichurri 3 Pork schnitzel ($19): Topped with mushrooms, artichokes, bacon bits and lemon butter and served with coleslaw and potato salad 4 Black Forest Cake ($10): A chocolate cake with cherry lling

mesquite. They are then topped with crowder butter including seasoning found in bearnaise sauce and a garlic thyme tarragon reduction, providing multiple layers of avor. “We do high-quality, advanced avors, which have been backed o a little to make them there but not overwhelming,” Creasey said.

PHOTOS BY CHLOE YOUNGCOMMUNITY IMPACT

40 years of experience working as a chef and opening restaurants across the nation, opened Ho’s Steaks and

Steins on Main Street in August 2021. Upon moving to Frisco from Aus- tin, he recognized North Texans appreciated a quality steakhouse and wanted to introduce diners to a popular concept from Central Texas. “I felt like a lot

“Our food’s really playful. We take it really serious.” Ho’s Steaks and Steins oers lunch, a weekday happy hour and brunch on Saturdays and Sundays. Its full bar features a wide array of beers from both Germany and Texas, cocktails and wine. Provid-

“WE DO HIGHQUALITY, ADVANCED FLAVORS, WHICH HAVE BEEN BACKED OFF A LITTLE TO MAKE THEM THERE BUT NOT OVERWHELMING. OUR FOOD’S REALLY PLAYFUL. WE TAKE IT REALLY SERIOUS.” CHEFY CREASEY, OWNER

of steakhouses are land and cattle, but that’s not really how it is in Cen- tral Texas,” Creasey said. “Usually, a steakhouse has either a Czech or a German inuence. We wanted to be a Texas Hill Country restaurant with German elements.” The menu was created by seasoned chef Omar Padilla, who said he learned how to make German dishes well when he worked for a Polish chef. While Creasey said German food often features more bland avors, Ho’s menu oers a Texas kick. He said the restaurant grills the best steaks his sta can nd over

ing quality entrees for an aordable price, Chefy described the restaurant’s lunch menu as “the best-kept secret in Frisco.” As a casual yet slightly elevated dining experience, Creasey said he hopes customers visit Ho’s regu- larly, not just on special occasions. He said customers are invited to come as they are, whether they are wearing a suit or sweatpants. It is a place where the bartenders get to know customers and Creasey greets them with a warm smile at the door, he said. “We’re so unique and dierent,” Creasey said. “Don’t assume what it is. Stick your head in the door.”

From left: Chef Omar Padilla and owner Chefy Creasey are the faces behind Ho’s Steaks and Steins.

Ho’s Steak and Steins 5454 Main St., Ste. 123, Frisco 469-888-4324 www.hossteaksandsteins.com Hours: 11 a.m.-10 p.m. daily

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FRISCO EDITION • MARCH 2023