BY FRANCESCA D’ANNUNZIO
The Romaine Wedge Salad ($7.25) consists of romaine lettuce, hickory smoked bacon, red onions, tomato, blue cheese and Foxiis’ house ranch dressing.
The Fried Cat ! sh Platter ($13.95) features cornmeal crusted cat ! sh deep fried, served with seasoned fries, coleslaw and Cajun remoulade.
THREE DISHES TO TRY The Ballpark Chicken Nachos ($10.95) come with crispy tortilla chips topped with black beans, white queso, jalapenos, tomatoes, green onions, pico de gallo, guacamole and a choice of steak or chicken.
PHOTOS BY FRANCESCA D’ANNUNZIO ! COMMUNITY IMPACT NEWSPAPER
Foxiis Restaurant &Grill Entrepreneur builds McKinney sports bar with variety of dishes J uan Ruiz, one of the owners of Foxiis Restaurant & Grill in Murphy and McKinney, said sta " —and watched when his boss sold the restaurant less than a year later for $1.7 million. Once Ruiz realized he had the
Ruiz said. He also wanted to create fusion dishes that would allow his patrons to explore a variety of cuisines, including southern comfort food, Tex-Mex, and some Asian in ! u- ences. Foxiis’ menu has items from chicken wa # es and ahi tuna nachos to satay skewers. “Our menu is much more exten- sive than the traditional sports bar,” he said. Although Ruiz realizes he may be able to sell a restaurant for a small fortune like his old boss, said he is not sure if he would ever sell Foxiis. “I’ve been working on [it] for many years. It’s kind of one of those things where it becomes your baby,” he said.
Juan Ruiz and his sister-in-law, Perla Ruiz, own and operate Foxiis Restaurant along with Juan’s brother, Diego Ruiz.
he has dreamed of opening a restau- rant since he was 16. He said it all started when he watched a Sachse entrepreneur build a restaurant from the ground up. Ruiz approached the owner at the construction site, asked for an application, and was hired shortly after to help market the restaurant. “I was out on Sundays at 8 in the morning passing out ! iers; I was out on the side of the street waving [‘We’re open’] signs,” Ruiz said. “I’ve kind of done a little bit of everything.” Within a few months, Ruiz said he was bartending and training new
knowledge and interest in running a restaurant, he decided he would pursue it. When considering what type of restaurant to open, Ruiz said he wanted to create an environment where people would gather for both celebrations and sporting events. Ruiz also wanted to create a culi- nary experience that would surprise his diners. He said he believes many people go to sports bars for the atmosphere rather than the food. “The food is not very good in most sports bars, [and that] left a big opening to impress people,”
Foxiis Restaurant &Grill 301 E. Virginia St., Ste. 103, McKinney 469-907-1172 www.foxiisrestaurant.com Hours: Mon.-Wed. 11a.m.-10 p.m., Thu. 11 a.m.-11 p.m., Fri.-Sat. 11 a.m.- midnight, Sun. 11 a.m.-10 p.m.
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