Del Frisco's Grille Woodlands opened in the upscale, Hughes Landing in the summer of 2015 in the area known as Restaurant Row.
The menu at Del Frisco's Grill is small and tidy but the large seating area extends out to a nice patio overlooking Lake Woodlands.
The pretzels at Del Frisco's are large, very soft, somewhat fluffy and more bread like than what we were expecting.
The Barbecue Bacon Burger was the daily special and arrived with nice, thick slices of bacon.
The Cluck You BBQ Pizza ($17) is built with beer can chicken, smoked Gouda, pickled jalapeños, grilled red onion and Dr. Pepper® BBQ sauce. Had the chicken and jalapeños been distributed a little more evenly, the flavors would likely have melded better. My personal taste leans more towards a "kitchen-sink" or "supreme" type pizza, minus the mushrooms, so getting bites of mostly cheese pizza just doesn't do it for me. In this case however, the Gouda cheese was an interesting twist giving this pizza a more pie-like consistency. Since we still had other entrées to try, a lot of this one went into a box for later. I think we've all had pizza leftovers at one time or another, and they are usually unremarkable. This one, however, breaks through that barrier and after being reheated the next day, I found it was even better tasting. This is easily a meal that could be ordered in advance and taken home only to be reheated the next day.
Overall, I have to agree with his assessment of the Cluck You BBQ pizza. Since coming to Texas a little over 14 years ago, my appreciation for jalapeños on just about everything has only grown, and having them scattered across this pizza was a nice combination. But I'm also already looking forward to my next pizza at Crisp so I can get a better sense of the flavors in the sauce. Or more appropriately - The Sauce. Owner/Manager Al Scavelli told us a little about great grandfather Casto Caiazza's sauce, and I can't wait to try it without the sweetness of the Dr. Pepper BBQ sauce on this particular pie interfering. But while we're on the subject of family recipes, I have to give an abundance of credit where it's due to the Scavelli brothers' great-grandmother for her crust. Not too dry or crisp, not soggy, this hand-tossed crust was tender without being chewy, and had just a hint of salt. I may have had better - or certainly different - crusts before now, but I've certainly had far, far worse. That might sound a bit like a backhanded compliment, but understand I mean it only in the best of ways. The flavor and texture of the crust - even the next day - was fantastic.
The Melting Beef Short Ribs ($24) served on a bed of soft polenta, topped with wilted spinach, and braised in a red wine braising liquids with butter braised mushrooms, and pickled parsley, were literally soft enough to cut with a spoon. This has to be some of most tender beef to ever grace a table - and the flavor comes through with every bite. The braising sauce was the perfect accompaniment to this tender beef, and left no reason for any added salt or pepper to enjoy. In fact, I found no reason to ever add any of the table-staple seasonings to anything we enjoyed; a testament to the integrity of the kitchen working in tandem with Chef Franz Garcia.
Other Steak and Seafood Restaurants