DINING FEATURE Blue 22 Sports Grill Trophy Club eatery focuses on food, family-friendly environment W hen Trophy Club residents Mack and Vero- nique Graham launched Blue 22 Sports Grill in November, they brought with them years of industry experience. Veronique has a background in catering, sales and marketing. Mack has owned and operated restaurants since he was 22 years old and bought his rst restaurant in 2001. They said they chose this speci c spot within Trophy Club Town Center for their restaurant because “This neighborhood desperately needed a social gathering spot other than the country club,” Mack said. “We needed a spot where families could come, kids could play, hang out, socialize, and have great food and drink together.” As a chef, Mack said he worked with other chefs he has known for years to come up with the recipes for the Blue 22 Sports Grill menu. it backs up to the park and outdoor stage. Their concept also lls a need, they said. “I am a food-driven chef. The food is most import- ant to me. Hospitality is next,” Mack said. “Everything is made from scratch back there; we take pride in what we do.” He described the details behind one of the top-sell- ing menu items. “I’m not just going to make you a bacon cheese- burger,” he said. “I’m going to make sure when that thing comes together, it is one of the best cheeseburg- ers you have ever eaten, not just the best one in DFW. You want me to cook for you, I promise.” In addition to sports grill fare, the menu has a variety of salads, pizzas made with cauli ower crust, choice top sirloin and more. “I’m living a dream being able to cook food, serve guests and build community relationships,” Mack said. Veronique said her favorite part about co-owning the business is having created a gathering space. “That is really rewarding as a business owner and as a community member,” she said. BY KAREN CHANEY
CROWD PLEASERS Co-owner and chef Mack Graham recommends guests try the following crowd-pleasers. 1 Bu alo chicken salad ($15): Chopped salad mix is tossed with red onions, cucumbers, celery, carrots and diced tomatoes, and topped with chicken breast and blue cheese crumbles. 2 Jack’s Loaded Nachos ($14): They feature house-fried tortilla chips, shredded Monterey Jack cheese, chili, signature green chile queso, pico de gallo, sour cream and guacamole. 3 Poblano grilled chicken sandwich ($15): A chicken breast is topped with provolone, applewood smoked bacon, poblano ranch, lettuce, tomato, roasted poblano and avocado.
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PHOTOS BY KAREN CHANEY COMMUNITY IMPACT NEWSPAPER
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Co-owner Mack Graham said Blue 22 Sports Grill has spaces so kids can play in the park next to the patio.
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Trophy Club residents Mack and Veronique Graham opened Blue 22 Sports Grill in 2021.
Blue 22 Sports Grill 2230 Hwy. 114, Ste. 500, Trophy Club 682-305-9656 www.blue22sportsgrill.com Hours: Sun.-Thu. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-midnight
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KELLER ROANOKE NORTHEAST FORT WORTH EDITION • SEPTEMBER 2022
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