There's a new restaurant opening in Frisco from a chef familiar to Dallas diners: Called WB's Table, it's from Wade Burch, most recently chef at Perle on Maple, and it will open at 279 Main St. #132, in a former Subway, in mid-October.

The restaurant is an offshoot of WB’s Kitchen + Catering, a takeout/to-go operation Burch founded during the pandemic when he saw a market for chef-prepared high-quality meals that people could take home.

The new restaurant will open in the suite next door, providing diners with two Wade Burch options: a sit-down dinner at WB's Table or a grab-and-go at WB's Kitchen.

Prior to Perle on Maple at Le Méridien Dallas/The Stoneleigh, Burch worked at The Plaza Hotel in New York, The Pan Pacific Hotel in San Francisco, and The Hotel Crescent Court in Dallas. He also appeared on and won on Season 11 of Food Network’s Chopped.

Spokesperson Sherry Woodard says that the Table will be a completely different menu from what Burch is serving at the Kitchen, where the menu was crafted with the idea of meals at home featuring comfort food dishes such as beef stroganoff and spaghetti & meatballs.

"WB's Table will have a more upscale menu, with a full bar including craft cocktails and a curated wine list," she says.

Wine will occupy a big role. Burch trained at the School for American Chefs at Beringer Vineyards in Napa Valley, and as well as Windows on the World Wine School in New York. He's into wine.

"He'll be able to offer advice on pairing with meals and to tell you the story of the food," Woodard says.

The space seats about 45 and they've completely redone the interior to mirror the comfortable style at WB's Kitchen.

"The idea with WB's Table is that it’s upscale dining but in a casual atmosphere," she says. "It'll definitely have a chef menu but with a come-as-you-are atmosphere, mimicking exactly how it would be if Wade were cooking for you at home."

A downtown Dallas hotel eatery is easing back to life: After a two-year hiatus, The French Room, the legendary restaurant at the Adolphus hotel, is taking the first steps towards reopening for dinner with a limited dinner series featuring guest chefs.

According to a release, the series will take place on select days in October, November, and January, and represents a return to dinner hours for the restaurant, whose dinner service has been closed since the pandemic.

The restaurant did bring back its High Tea service in 2021, served Wednesday-Sunday from 11 am-3 pm. The hotel also has two other dining options on-site: City Hall Bistro and Rodeo Bar.

But as Nik Katz, their general manager of food & beverage, observes, there is nothing quite like dinner at the French Room.

"An evening at The French Room has historically been a coveted experience, with countless special dinners and milestone moments taking place within the ornate dining room," Katz says in a statement. "The amount of guest requests we continually receive for dinner service at The French Room is overwhelming, so we are thrilled to offer an opportunity for guests to join us for a one-of-a-kind experience."

The series will launch in October when the French Room welcomes Chef Laurent Quenoix for six nights: October 13-15 and October 19-21.

Originally from Sologne, France, Chef Laurent is the owner and Executive Chef of Bistro LQ in downtown L.A., where he's hailed as one of the city's best French chefs.

Beyond the accolades, Quenoix previously worked with Chef Charles Olalia, Culinary Director for Makeready, the management company for The Adolphus.

His menu will comprise four courses plus dessert — so really, it's five courses — with optional wine pairings for an extra fee, and is $125. The menu includes:

• First Course Chanterelles foie torchon, roasted quince pomegranate, pecan praline
• Second Course Spiny lobster watercress, kaffir, spicy Chinese relish
• Third Course Dover sole chestnut and sweet potato mousse, parmesan viennoise, “Alex Humbert”, scallop “salpicon”
• Fourth Course Devil gulch ranch pigeon scented cumin date pure, almond and mint pesto, salmis reduction, confit legs and liver spread
• Dessert Tcho chocolate “marjolaine”, Texas pecans, sweet corn mousse, corn glace

Reservations for the ‘Be Our Guest Chef Series’ are limited and can be made on Resy.

Additional chef collaborations and dates for the series will be released in the upcoming weeks.