Great Scott
Self-proclaimed "meatery" in Grapevine is headed up by former Abacus manager and wine guru Matthew Scott, and features a pair of chefs: Norman Grimm, who's worked in kitchens from the Ritz Carlton in San Francisco to Souk, Baboush, and Kitchen LTO in Dallas; and sous chef Tom Yuengling, who worked under Michelin star chef Markus Gass in Switzerland and, closer to North Texas, with John Tesar at Spoon and Jon Stevens at Stock & Barrel. Boasting a Prohibition Era theme, Great Scott serves pasture-raised, Heritage-breed meat with charcuterie boards in sizes big and small. You can pick 4 to 18 items, including rabbit, duck pate, and soppressata. Entrees include lobster strudel, confit chicken thigh, and brick oven pizzas.
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