Plano North | March 2022

DINING FEATURE

BY KAREN CHANEY

THE RESTAURANT’S BEEF ITEMS REPRESENT THE PANHANDLE; BARBECUE IS FOR EAST TEXAS; SEAFOOD IS FROMTHE GULF COAST; MEXICAN FOODREPRESENTS SOUTH TEXAS; ANDWILDGAME IS FROMTHE HILL COUNTRY.

M.G. “Red” Byboth, owner of Love and War in Texas, said the eatery’s customers range fromweekly regulars to tourists seeking a Texas experience.

FOODANDMUSIC INPLANO More than 1,000 acts have performed on the Love and War in Texas stage over the years, including Miranda Lambert, Eli Young, Cody James and more. Monday-Sunday: Full food and drink service is

Shrimp Texana ($18.99) features grilled Texas Gulf Coast shrimp tossed in a chipotle, lime and black pepper marinade. The dish is served with cilantro-lime rice and grilled vegetables. (Photos by Karen Chaney/Community Impact Newspaper) Love andWar in Texas Plano restaurant provides multisensory Texas experience F or 19 years, M.G. “Red” Byboth was a regular at Love and War in Texas. He was Plano institution, and it’s a noted venue in the state.”

available. Tuesday: Songwriters Anonymous: Texas performers join Mark David Manders for a jam session at 7:30 p.m. Friday and Saturday: Professional Texas singers/ songwriters perform starting at 8 p.m. The typical cover fee is $10.

South Texas; and wild game is from the Hill Country. Love and War in Texas also carries state spirits, including multiple Shiner beer options and Texas wines. Soon the eatery will oer bourbon from state distilleries. “We have a plate that has quail and venison sausage,” Byboth said. “[Customers] won’t get that anywhere else.” Walking the oor and talking to guests is Byboth’s favorite thing about owning the business. “I really enjoy it when they say the food is fabulous,” he said. “I’ll have a rotten day—trying to nd enough money or whatever—and I come in here, and these people are happy and clapping. That’s pretty cool.”

From the beginning, Love and War in Texas focused on its state heritage and its concept for home- grown singers and songwriters. Texas artists perform on the outdoor stage multiple nights a week; dierent regions of Texas are represented on the menu; and antler chandeliers and cowhide-cov- ered bar stools all combine to create a Lone Star State ambiance. The Texas-themed recipes Phelps developed for the menu two decades ago are still featured on the menu today. Byboth said the restaurant’s beef items represent the panhandle; barbecue is for East Texas; seafood is from the Gulf Coast, Mexican food represents

such a fan that he once told the former owner, Tye Phelps, that he would like to own one of the restau- rants someday. Five years ago, Byboth’s dream became a reality. “[Phelps] called me and said, ‘Hey, Red, I’m done. You always said you wanted one. If you want it, it’s yours,’” Byboth said. The business had fallen on hard times, and Phelps was willing to give the restaurant to Byboth. If Byboth had not accepted the oer, Love and War in Texas would have permanently closed after 23 years in business. “I felt like I was saving it,” Byboth said. “This place has gotten to be a

Love andWar in Texas 601 E. Plano Parkway, Plano 972-422-6201 www.loveandwarintexas.com Hours: Mon.-Sun. 11 a.m.-midnight

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PLANO NORTH EDITION • MARCH 2022