Home : Divas Dine Out
Things are heating up at Red’s Patio Grill
September 2007 - Cindy, Barbara, Lisa
 It is a long-standing tradition to let our Guest Diva decide where we dine each month. We do have suggestions at the ready if requested, but no need today. Tanya Greene, Executive Director for Forrest Outreach Foundation, didn’t hesitate for one second when asked for her preference: “Red’s Patio Grill in Lakeside Market.”
Later this month, Red’s will be catering a VIP party in conjunction with Forrest’s major fundraiser, the 6th Annual Wachovia Tennis Spectacular. So, needless to say, Tanya is a Red’s fan.
 If the restaurant were an office, it could be described as casual Friday – every day. There is an understated sophistication about the artwork and decor, not to mention a menu with fresh fish and filet mignon, but the restaurant boasts a menu of workday fare, too, like hamburgers and french fries. And as fall approaches, the patio is once again beckoning diners outdoors.
But on this day, it is still too hot to dine outside – especially eyeing some of those appetizers with a kick. We can’t resist the Mexican shrimp cocktail and the Sampler Platter with chicken quesadillas, fried calamari and fried jalapeno slices. The shrimp cocktail is a tasty combination of tender baby shrimp, finely diced tomato, avocado, and fresh cilantro. It is served in a martini glass with crispy tortilla chips on the side for dipping.
The sampler platter is served with three sauces: avocado cream, homemade ranch, and spicy jalapeno. We agree that the flavorful chicken in the quesadillas tastes like Red’s specialty, rotisserie roasted chicken. The batter on the calamari and jalapeno slices is light and crispy; it doesn’t overwhelm. If you like jalapenos, seeds and all, the nickle-size disks will tickle your taste buds.
Although not a hard-and-fast tradition, we find that three entrees seem to be the way to go after such a variety of starters. So once again, we select three: a burger, a steak and fish. The Red Montana Burger is topped with whole grain mustard, bacon, caramelized onions, arugula, gruyere, and blue cheese on a toasted panini bun. All the burgers are made from Montana Legend all-natural Angus beef and are served with fresh-cut, shoestring-style french fries.
The steak is filet mignon, a simple grilled steak served with a side of crisp-tender baby green beans and a potato cake with cheese and chives. And the day’s fresh fish special is Hawaiian Sunfish topped with a citrus butter sauce. It is served with a mango/pineapple chutney, perfectly cooked asparagus spears, and couscous with finely diced tomatoes, shredded carrots, and fresh herbs.
Barbara comments, “This burger is so juicy, and I especially like the blue cheese on it. But if you don’t like blue cheese, this burger isn’t for you. I also love the texture of that panini bun – even though it’s toasted, it’s still soft.” Tanya adds, “I can’t get over these fries, they have a real potato flavor. In fact, I’m impressed with how fresh all of their vegetables and fruits are in these dishes.”
Cindy says, “I like the steak, even though it is rarer than I would like. Their concept of medium for a steak seems to be medium-rare, so I think that is something to note. But it’s very tender and I like the added twist of the potato cakes instead of a baked potato, which you can get anywhere. They are crispy on the outside but creamy and cheese-y on the inside.”
Lisa is very complimentary of the fish: “I think we all agree this fish is fabulous. The combination of the flaky, moist fish with the mango chutney, couscous, and asparagus makes for a light summer dish. Even the sauce isn’t heavy – it’s more like a glaze than a sauce.”
Cindy agrees, “Brandon, our waiter, said it’s the staff’s favorite and I can see why. Even if you’re not a person who likes fish, I think you would like this dish because it has such a delicate, mild flavor. And all the flavors on the dish complement each other.”
There are only two desserts on the menu, but both sound scrumptious. So bring on the Chocolate Heaven Walnut Brownie and the Bread Pudding. The brownie is served with fresh whipped cream, Godiva hot fudge, and caramel sauce. The Bread Pudding is made with buttery croissants, bourbon custard, white chocolate, dried apricots, toasted almonds, and bourbon caramel sauce.
Cindy remarks, “This brownie is very fudge-y and you can taste the rich, dark chocolate in it! And I think I taste a hint of cinnamon.” Lisa jokes, “You can definitely taste the chocolate, so let’s pretend it’s the kind that’s good for us. And, hey, there are apricots in the bread pudding, so let’s count that as a serving of fruit!”
Tanya adds, “And don’t forget the almonds, they’re good for you, too. I have never been a fan of bread pudding but when I tried theirs for the first time, it was a life-changing experience!” Barbara concurs, “This bread pudding is one of the more unusual ones I’ve had. Using the buttery croissants as a base gives it a pastry-like texture.” Tanya suggests, “Wouldn’t it be good for breakfast with a cup of coffee?” We all look up at the same time ... “Do they have to-go boxes?”
Red’s Patio Grill
Lakeside Market
4005 Preston Rd., Plano
469-229-0098
Hours: Sun. – Thurs. 11:00 a.m. – 10:00 p.m. Fri. & Sat. 11:00 a.m. – 12 Midnight
www.redspatiogrill.com
Guest Diva Tanya Greene has worked with nonprofit agencies for the last 15 years. Before accepting the position with Forrest Outreach in 2006, she owned a consulting company and worked with many local and national charities. Tanya is inspired by the generosity of the Plano community and by the support of her four children.
About Divas Cindy Boykin, Lisa Sams, and Barbara Walch: These party girls are always looking for a good time – and they always seek out friends to join the fun! They invite women involved in charitable or civic endeavors as a way of saying “Thanks” for making Collin County a great place to live.
Related Articles:
No related articles found
|
