Grapevine - Colleyville - Southlake | February 2023

DINING FEATURE

BY MARK FADDEN

THREE DISHES TO TRY

Blackened stued chicken ($31) is smothered in asiago sauce and stued with aged pepper jack cheese and crabmeat.

MARK FADDENCOMMUNITY IMPACT

What Nots ($14) are mushroom caps stued with a secret three-cheese blend. MARK FADDENCOMMUNITY IMPACT

Chicken and waes ($30) features airline chicken served on a uy Belgian wae. Topped with hot syrup, fresh berries and powdered sugar.

MARK FADDENCOMMUNITY IMPACT

Chef Point Bar & Restaurant Husband and wife duo start establishment from humble beginning C hef Point Bar & Restaurant in Watauga had a long list of ne-dining menu items: and get items from the convenience store, they smelled the food. created in a gas station. The couple opened their Col-

Paula Merrell Nwaeze and Chef Franson Nwaeze turned a gas station into a ne- dining establishment.

“They asked if we had a menu,” Nate said. “My mom said, ‘Come back tomorrow. We’ll have a menu for you; they’re just at the printer.’” Over the course of two days, they came up with a menu of Italian-American dishes based on Franson’s experience in the kitchen at Macaroni Grill. They started out as a small cafe with plastic tables and chairs, and a small bar area painted red. “My mom said it was white-ta- blecloth dining without the white tables,” Nate said. From the time they started the restaurant in April 2003, there was a buzz about the kind of food being

leyville location in September 2019. For them and the entire family it is a culmination of what they have worked so hard for since trying their luck with opening a ne-dining restaurant in a gas station all those years ago. “My dad was doing things that people had never experienced in this area before. He was serving oxtail, making homemade asiago cream sauce and homemade bread pudding. And he was always putting his unique spin on his dishes,” Nate said. “That’s the dierence between a cook and a chef. A chef creates items. A cook makes items that a chef tells him to cook.”

COURTESY CHEF POINT BAR & RESTAURANT

lobster bisque, maple leaf duck and French-cut pork chops just to name a few. Patrons could also get lottery tickets and cigarettes, and pay for the tank of gas that had just been pumped outside. “My parents couldn’t get a loan for a restaurant, but they could get one for a gas station,” manager Nate Nwaeze said about Chef Franson Nwaeze and Paula Merrell Nwaeze. “So they found a gas station with a half nished-out building and redid the specs to have a kitchen inside.” Originally, the kitchen was going to be for catering only. But then when people came inside to pay for gas

Chef Point Bar & Restaurant 5220 SH 121, Colleyville 817-482-5030 www.chefpointcafe.org Hours: Sun. 10 a.m.-9 p.m., Mon.-Thu., 11 a.m.-9 p.m., Fri. 11 a.m.-10 p.m., Sat. 10 a.m.-10 p.m.

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GRAPEVINE COLLEYVILLE SOUTHLAKE EDITION • FEBRUARY 2023