There's steak

Village Marquee executive chef Andre Natera launches new dinner menu to muchfanfare

Bay of Fundy salmon with cauliflower purée, roasted cauliflower and almondraisin sauce at Village Marquee Texas Grill & Bar.

Photo by Steve Klekamp
Chef Andre Natera, in his previous chef coat at Pyramid Grill at the Fairmont.

Courtesy photo
Chef Andre Natera's smoked hamachi tartare with grapefruit “margarita,” cabbage,charred jalapeño and tortilla.

Photo by Steve Klekamp

Andre Natera, who joined Village Marquee Texas Grill & Bar (that name seems to keep getting longer) in February as executive chef, has launched his dinner menu after weeks of fine-tuning several dishes.

Natera was previously at the Pyramid Restaurant and Bar at the Fairmont Dallas. In a release, he says his menu is inspired by local tastes, and that he is keeping things familiar by using common ingredients with elevated technique and presentation. In other words: There's steak.

His menu shows an infatuation for smoking things that don't usually get smoked, such as beets, tomatoes and hamachi. There's even a "charred tomato water," which, come on, sounds yum.

His menu shows an infatuation for smoking things that don't usually get smoked, such as beets, tomatoes and hamachi.

He's responded to current trends with a kale-and-spinach salad, because every menu must and should have a kale salad. There is also a Brussels sprouts side dish, which has lately become another must-have.

His big signature dish, which he previewed early on his Facebook page, is his "baked potato" gnocchi starter, with Nueske's bacon, cheddar and sour cream. Notably, he's kept the shrimp and grits that were previous chef Tre Wilcox's trademark, as well as the popular duck spring rolls.

Prices are not cheap. Appetizers run from $12 to $15; entrees are $21 to $38; and steaks are $26 to $55, for a 22-ounce porterhouse.

Village Marquee owner Mark Hearl calls Natera "the perfect fit for this restaurant." Here's his menu.

Raw
Ahi tuna crudo with ponzu gel, avocado-jalapeño purée, crispy quinoa 18
Smoked hamachi tartare with grapefruit, cabbage, charred jalapeño 18
Beef carpaccio with arugula, capers, Castelvetrano olives, toast points 14
Cured salmon with charred tomato water, cucumber, chili threads 18
Thai shrimp ceviche with crispy shrimp crackers 17
Chef’s oyster selection jalapeño cilantro mignonette 3.5 each

Salads
Smoked beets with farro, hazelnuts, smoked ricotta, mache lettuce 12
Baby iceberg wedge with bacon, cheddar bleu cheese, tomato jam 9
Burrata with speck, croutons, semi dried baby tomatoes 13
Kale and spinach salad with Spanish chorizo, bleu cheese, green apple, freeze dried grapes, barrel aged maple dressing 14

Starters
Asparagus risotto crispy artichokes, morel mushrooms, Parmesan 14
Salt and pepper calamari chipotle roasted tomato aioli 14
Scallops and bacon with pork belly, carrot chili purée and caramel 15
Baked potato gnocchi with Nueske's bacon, cheddar and sour cream 12
Creamed spinach ravioli with a spinach-basil velouté 15
Crispy duck spring rolls with red-chili dipping sauce 14

Chef's entrées
Charred lamb loin with cilantro risotto, egg, ancho demi glace 36
Salmon with cauliflower purée, roasted cauliflower, almond raisin sauce 24
Shrimp and grits – mascarpone polenta, smoked tomato, mushroom 22
Halibut with shiitakes, snap peas, wasabi pea sauce 38
Chicken breast with asparagus, bacon barley risotto, smoked tomato sauce 21
Duck breast with citrus glaze, roasted mushrooms and sunchokes 29

Sides
Mascarpone fine grits 9
Roasted mushrooms 8
Honey glazed vegetables 8
Gruyere whipped potatoes 9
Grilled asparagus with lemon sauce 9
Truffle or Cajun Parmesan fries 5
Sticky fried Brussels sprouts with Spanish chorizo 9

Annnnd steaks:
6-oz Beeman ranch beef filet 33
8-oz Paso prime grass fed filet 44
14-oz Beeman ranch New York strip 38
20-oz Beeman ranch boneless rib-eye 46
22-oz Beeman ranch bone-in cowboy rib-eye 55
12-oz Smoked bone-in pork chop 26

Those come with your choice of accompaniments, extra charge:
Béarnaise 2
Red wine butter 3
Carpet bag 9
Classic Oscar 9
Foie gras 12

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Gearing up

Upscale sports bar Moxies will touch down at The Star in Frisco

Moxie's

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Moxies, the upscale-casual concept founded in Canada and co-owned by Dallas Stars proprietor Tom Gaglardi, is joining the restaurant lineup at The Star in Frisco.

According to a release, a new location of Moxies will open in The Star District, at 3680 The Star Blvd. #1300, in an old City Works space, in 2027.

The sporty restaurant at the home of the Cowboys will be designed for everything from lunch and happy hour to dinner and late-night gatherings, offering chef-driven dishes with a lively bar experience in a polished, social setting, the owners say. The new location will include the restaurant's signature statement bar, elevated dining experience and high-energy hospitality.

“Being part of The Star in Frisco is a perfect fit for Moxies,” says Joanne Forrester, president and COO of Moxies, in the release. “The entire district is built around elevated experiences and connection — training, work, entertainment and hospitality all in one place. That’s where we thrive. Our chef-driven dishes, signature cocktails and statement bar are designed for exactly this kind of social, high-energy setting anchored by the Dallas Cowboys.”

Frisco will be the fourth DFW location for Moxies. The first one debuted at The Crescent in Uptown Dallas in 2016, and got a major renovation in 2024. The chain also has locations in Plano and Southlake.

Moxies is owned by Gaglardi, proprietor of the Dallas Stars, and brought to the U.S. by franchise group Eatz Hospitality.

While few details of the Frisco location have been revealed, the other locations serve lunch, brunch, dinner, and happy hour specials, with a menu of elevated American classics overseen by executive chef Brandon Thordarson. A typical Moxies menu includes:

Sushi Cones, made of tempura shrimp with avocado, pea shoots, nori crisps and drizzled with sesame chili ponzu
Poutine, the Canadian staple with French fries, hot beef gravy, and cheese curds
Kale and Quinoa Salad
Vegetarian Power Bowl with marinated tofu, shiitake mushrooms, soft boiled egg, vegetables, and greens

Brunch options include:

Vegetarian Huevos Rancheros
Smoke Salmon Goat Cheese & Egg White Omelet
Sicilian Sausage Hash

The traditional Moxies bar features craft cocktails such as Strawberry Ghost Pepper Margarita and a Hard Lemonade made with Tito’s Vodka.

The spaces typically feature an extended bar, a large covered patio, TVs inside and outside, and flex walls that can be converted for private dining experience and party spaces.

Other openings at The Star in Frisco

Moxies will join previously announced bar The Imperial Room, which will open at at 3685 The Star Blvd. in early September (aka "next week," a spokesperson clarifies).

The new bar will open next door to the Frisco location of Cane Rosso, and is from PILF Restaurant Group (Cane Rosso, Zoli's Pizza, and Thunderbird Pies), which also owned Cow Tipping Creamery, which closed in July.

With seating for 25 to 30 guests, The Imperial Room will offer an intimate setting for pre-event cocktails, date nights, celebrations and late-night gatherings, the release says. Guests can expect a sophisticated cocktail program featuring expertly executed classics and original creations, complemented by elevated shareable plates and select entrées.

PILF Restaurant Group has drafted acclaimed Dallas bartender Gabe Sanchez, whose work has helped shape cocktail programs at some of the city's most respected bars.

Longtime Star Tex-Mex restaurant Mi Cocina has expanded its outdoor dining experience with a renovation of its main patio, at 6740 Winning Dr. Ste. 1010. The enhanced space features additional seating, permanent heaters, larger fans, and drop-down shades, creating a more comfortable three-season patio for guests to enjoy throughout the year, the release says.

On the non-restaurant front, Élan Sculpt Club, a new luxury boutique fitness concept combining infrared-heated sculpt classes with Pilates reformer training, is opening its flagship location at The Star District, at 3620 The Star Boulevard, #1215.

Moxie’s is also known for their light sign décor, centered on the main dining wall, that spells out "I will if you will."

opening frisco moxies sports bar