Plano Profile August 2010 : Page 64
taste & style Classy comfort food at ZeaWoodfire Grill A smoky, appetite-whetting aroma emanat-ing from Zea Woodfire Grill lures us into this casual-chic restaurant in far north Plano. The hickory-tinged air sets the stage for hearty fare like flat iron steak, a big plate of ribs, a half-pound smokehouse bacon burger, or a salad—with meat. We have all been to Zea before, including our Guest Diva Adriane Wilson, and each of us has a favorite menu item, roasted corn grits being at the top of the list. But we want to try some new things, too. This should be easy Divas drawing winner Adriane Wilson is Marketing Director for Texas Institute for Surgery at Texas Health Presbyterian Dallas. Profile photo/Cindy Boykin since Kent Rathbun, win-ner of Iron Chef America and owner of abacus and Jasper’s, has partnered with Zea to give it his signature touch. rathbun joined Zea this spring and brought new chefs with him. although the menu is very much the same, diners will appreci-ate varied daily specials, distinctive plate presenta-tion, an extensive wine list, and interesting cock-tail choices. We are eager to sample the changes for ourselves—the food, that is. This being a workday, we’ll take their word on the libation creations. ⊲ STARTERS: Mediterranean Hummus Supreme and Crispy Duck Empanadas Zea boasts surprising culinary range—from South american empana-das to Mediterranean hummus! Both are excellent. The hummus is made distinctive by the toppings: Kalamata olives, crumbled feta cheese, sun-dried and fresh tomato, green onion, and fresh herbs. The empanadas, which are similar to turnovers, are stuffed with a savory duck filling and served with Spicy Zydeco dipping sauce, a mixture of 64 Plano Profile August 2010 DININg DIVAs sweet chili sauce and sour cream with a dash of horseradish added. “i love hummus this way with all the toppings,” Barbara says, spreading some onto her pita bread. “eating it plain gets boring—this is far more interesting.” Cindy adds, “i like this pastry dough on the em-panada. it’s light and flaky, and they weren’t stingy with the duck filling…which is surprisingly creamy. as an appetizer, i could not eat more than one of these. They are filling.” ⊲ ENTREES: Pepper Jelly Chicken Salad, Pesto Crusted Rainbow Trout, and Chef’s Rotisserie of the Day: Culotte Steak let’s start with the unusual first: culotte steak. also known as “tri-tip” or triangle steak, the culotte steak is a triangular-shaped portion of top sirloin. We order it medium, and it is presented in four thin slices topped with sautéed mushrooms and beef au jus. The salad is a toss of fresh spinach, blue cheese, feta cheese, pecans, golden raisins, sun-dried tomatoes, Kalamata olives, and sweet-and-sour vinaigrette, topped with perfectly cooked grilled chicken breast. and finally, the trout, a Zea staple, is savory with a crispy basil-parmesan crust coating the gener-ous portion of fish. Buttered sweet potatoes and roasted corn grits are our sides of choice. Jean is clearly impressed: “The salad is an in-teresting combination with the sweetness from the golden raisins and the salty from the olives. and the sweet potatoes are nice and buttery, just how i like them. i wasn’t sure if i would like the grits, but they have grown on me…and now i can’t seem to stop eating them!” adriane agrees, “i really like the corn in the grits. i wouldn’t add anything more to that dish. and this steak is so tender and the jus is not too watery, just the right consistency for a sauce.” ⊲ DESSERTS: Devil’s Food Cake and Sweet Potato Bread Pudding We’re willing to skip cocktails, but not cake! Both desserts are made in-house. The moist, rich devil’s food cake is an ample serving generously iced with
Dining Divas
The Dining Divas
A smoky, appetite-whetting aroma emanating from Zea Woodfire Grill lures us into this casual-chic restaurant in far north Plano. The hickory-tinged air sets the stage for hearty fare like flat iron steak, a big plate of ribs, a half-pound smokehouse bacon burger, or a salad—with meat.
We have all been to Zea before, including our Guest Diva Adriane Wilson, and each of us has a favorite menu item, roasted corn grits being at the top of the list. But we want to try some new things, too.
This should be easy since Kent Rathbun, winner of Iron Chef America and owner of abacus and Jasper’s, has partnered with Zea to give it his signature touch. Rathbun joined Zea this spring and brought new chefs with him. Although the menu is very much the same, diners will appreciate varied daily specials, distinctive plate presentation, an extensive wine list, and interesting cocktail choices. We are eager to sample the changes for ourselves—the food, that is. This being a workday, we’ll take their word on the libation creations.
. STARTERS: Mediterranean Hummus Supreme and Crispy Duck Empanadas Zea boasts surprising culinary range—from South american empanadas to Mediterranean hummus! Both are excellent. The hummus is made distinctive by the toppings: Kalamata olives, crumbled feta cheese, sun-dried and fresh tomato, green onion, and fresh herbs. The empanadas, which are similar to turnovers, are stuffed with a savory duck filling and served with Spicy Zydeco dipping sauce, a mixture of Classy comfort food at Zea Woodfire Grill sweet chili sauce and sour cream with a dash of horseradish added.
“i love hummus this way with all the toppings,” Barbara says, spreading some onto her pita bread. “eating it plain gets boring—this is far more interesting.” Cindy adds, “i like this pastry dough on the empanada.
It’s light and flaky, and they weren’t stingy with the duck filling…which is surprisingly creamy.
As an appetizer, i could not eat more than one of these. They are filling.” . ENTREES: Pepper Jelly Chicken Salad, Pesto Crusted Rainbow Trout, and Chef’s Rotisserie of the Day: Culotte Steak let’s start with the unusual first: culotte steak. Also known as “tri-tip” or triangle steak, the culotte steak is a triangular-shaped portion of top sirloin.
We order it medium, and it is presented in four thin slices topped with sautéed mushrooms and beef au jus.
The salad is a toss of fresh spinach, blue cheese, feta cheese, pecans, golden raisins, sun-dried tomatoes, Kalamata olives, and sweetand- sour vinaigrette, topped with perfectly cooked grilled chicken breast.
And finally, the trout, a Zea staple, is savory with a crispy basil-parmesan crust coating the generous portion of fish. Buttered sweet potatoes and roasted corn grits are our sides of choice.
Jean is clearly impressed: “The salad is an interesting combination with the sweetness from the golden raisins and the salty from the olives. And the sweet potatoes are nice and buttery, just how i like them. I wasn’t sure if i would like the grits, but they have grown on me…and now i can’t seem to stop eating them!” adriane agrees, “i really like the corn in the grits.
I wouldn’t add anything more to that dish. And this steak is so tender and the jus is not too watery, just the right consistency for a sauce.” . DESSERTS: Devil’s Food Cake and Sweet Potato Bread Pudding We’re willing to skip cocktails, but not cake! Both desserts are made in-house. The moist, rich devil’s food cake is an ample serving generously iced with
A chocolate-y cream cheese frosting.
It is accompanied by a small glass of whole milk.
“Oh, that chocolate cake is so good,” Barbara enthuses, “and the frosting is really fluffy for a cream cheese frosting. Tastes like something my grandmother would have made from scratch.” The big surprise, though, is the bread pudding, which looks more like a huge slice of cake—or as Cindy describes, “decadence served in a wedge.” It is extremely moist, pleasantly flavored with pumpkin spice, lots of pecans, and served warm in a pool of homemade praline caramel sauce.
Adriane observes, “This place has quite a buzz for the middle of the day.
It has an energy to it that’s really nice.” Our conclusion: Zea Woodfire Grill is smokin’ hot.
Zea Woodfire Grill 8100 Dallas Pkwy., Suite 115, Plano The Shops at Granite Park
972. 712.7077 : Adriane Wilson, Marketing Director for Texas Institute for Surgery at Texas Health Presbyterian Dallas, was the winner of the Dining Divas drawing at our Women In Business Luncheon in May. The UNT, Stanford alum has worked in hospital marketing in Plano and Dallas several years.
: Cindy Boykin, Barbara Walch, and Jean Newman are shining the spotlight on those who offer their creative talent, leadership, and support to the arts. Salute!
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