The Heritage Table
Restaurant · Frisco
7110 Main St, Frisco, TX 75033
Highlights
Scratch kitchen serving refined comfort food, farm-to-table focus
Scratch kitchen serving refined comfort food, farm-to-table focus
"This restaurant rolled out a new tasting menu in the past year; chefs discussed the dishes included, their motivations for presenting a set menu, and the ways accolades and Michelin-related considerations shape menu planning." - Courtney E. Smith
"Led by chef Rich Vana, this Frisco restaurant has introduced a winter tasting that deliberately defines a self-styled “Blackland Prairie” cuisine rooted in the local strip of cropland and grazing land in North and Central Texas. The menu emphasizes hyper-local sourcing and sustainability—nearly every ingredient is labeled with the farm or ranch it came from (for example, red kuri squash from Comeback Creek Farm, greens from Jubilant Fields, beets from Stout Creek)—and relies on techniques like pickling, fermenting, and using all parts of vegetables. Standout touches from the February 2025 menu include sourdough crackers and breads served with compound butters (one infused with the long green stems of Greer Farms carrots and roasted garlic, others with beef tallow or salted sorghum caramel), a Windy Meadows duck pot pie on sweet potato mash with marinated chestnut mushrooms, and substantial proteins such as a Knob Hill pork chop and a small wagyu strip from River Creek. The tasting format was adopted less as a Michelin chase than as a way to sharpen the restaurant’s focus, interrogate what local farmers bring in each season, and articulate what “Blackland Prairie” can taste like now and later." - Courtney E. Smith
"Up in Frisco, chef Rich Vana has introduced a limited seating Saturday night tasting menu that is a tribute to the Blackland Prairie region of Texas. The menu changes weekly and features only foods grown in this long, thin area that stretches from North Texas down to Central Texas. Expect dishes like Texas redfish with kuri soup, duck pot pie, and pecan smoked pork chop, all with the ranches and farms that raised the meats and produce identified. Vana will talk to each table participating in the tasting about how the dishes came together and the life of the food. It costs $120 per person, and drink pairings with the courses are available for an additional cost. The Heritage Table is in a converted historic home with squeaky floors, beautiful windows, and a lot of touches that show the age and grace of the place." - Courtney E. Smith
"If sustainability in food is important to you, then owner and chef Rich Vana’s menu at the Heritage Table is a must. Order the Whole Beast, a dish he created to move toward a minimal-waste kitchen. It incorporates leftover pieces of proteins, noodles, and produce to make sure every part of the animal gets used, along with as much of everything else that works. Vana has also added a tasting menu: Available by reservation on Saturday evenings only, the tasting centers food sourced exclusively from Texas’s Blackland Prairie and, like the rest of Heritage, focuses on whole-vegetable and meat utilization. During a recent visit, the menu featured homemade sourdough served with a green butter made with the green, leafy, fern-style tops of carrots. The restaurant is located inside a historic house on Main Street, with window-lined walls, and the bulk of the dining room feels like a closed-in porch. It gives off a homey feel that extends to the food. Vibe check: The floors creak, the dining room can be loud, and the window-filled spaces can get hot in summer — those are the hazards of having a restaurant in a converted historic space, especially a house." - Courtney E. Smith
"The Heritage Table in Frisco is noted for its exacting standards about local sourcing from farmers and ranchers, contributing to its sustainable dining model." - Courtney E. Smith
