FSM March 2025

MARCH 2025 hidden BITES DISCOVER FRISCO'S MOST UNDER-THE-RADAR RESTAURANTS

contents HATS OFF TO FLEASTYLE Flea Style, founded by Brittany Cobb, evolved from a Dallas pop-up market into a thriving lifestyle brand with multiple locations, blending curated fashion, a signature Hat Bar experience, and the nostalgic charm of Heirloom Haul, its in-store tearoom-inspired eatery. With a focus on community, storytelling, and unique retail experiences, Flea Style continues to expand while maintaining its commitment to small businesses, thoughtful design, and customer engagement. 12. COOKING UP CAREERS Frisco ISD’s Advanced Culinary Arts Program at the Career and Technical Education (CTE) Center provides high school students with handson experience in a professional kitchen, industry certifications, and real-world skills through courses led by experienced chefs. The program culminates in a studentrun restaurant, Saveur, where participants gain practical knowledge in food preparation, teamwork, and restaurant management, preparing them for future careers in the culinary industry. BY YVONNE BROWN 18. WHERE FLAVOR FEELS LIKE HOME WB’s Table in West Frisco is an intimate culinary gem where Chef Wade Burch, a two-time Chopped Champion, masterfully balances elevated cuisine with homestyle comfort. From impeccable service to bold, unforgettable flavors, the restaurant delivers a warm, inviting atmosphere that makes every guest feel like part of a chef’s personal dinner party. Whether for a family outing, date night, or happy hour, WB’s Table offers a refined yet welcoming dining experience that leaves a lasting impression. BY AMANDA HALL 36. IN EVERY ISSUE 8 LETTER FROM THE EDITOR 10 CALENDAR 56 AROUND TOWN BY ANDREA HAMPE 6 FRISCOSTYLE.COM MARCH 2025 No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

SWEET SUCCESS Unrefined Bakery, co-owned by mother-daughter duo Anne Hoyt and Taylor Nicholson, was born out of necessity when they discovered their family had Celiac disease, leading them to create a successful allergen-free bakery with five locations across DFW. What started as a small operation quickly grew through word of mouth, a commitment to quality ingredients, and a passion for making delicious, inclusive baked goods, with their Frisco store now being the most successful. BY STEPHEN HUNT 42. FOR THE FOODIE FANATICS With so much to do and see in Frisco, many can agree that its culinary scene has become one of its most notable and exciting traits, in addition to the numerous attractions, sports venues, and things to do around town. From cozy coffee shops to Instagram-worthy eats to tried-andtrue local spots, Frisco’s foodies have no shortage of places to check out. BY FRISCO STYLE 47. A TASTE OF THE COAST Aw Shucks in Frisco offers a vibrant seafood experience reminiscent of Lowcountry traditions, serving fresh Gulf oysters, Louisiana crawfish, and wild-caught crab legs in a lively, nautical-themed setting. With flavorful dishes like Shrimp Cocktail, Crawfish Boil, and Fried Shrimp Po’ Boys, alongside signature margaritas and weekly specials, the restaurant delivers an authentic, unpretentious dining experience that celebrates quality seafood and Southern hospitality. BY ASHLI URANO 52. OFF THE BEATEN FORK Frisco is home to incredible hidden gem restaurants that serve unforgettable meals without the fanfare, often found in unexpected places like gas stations or strip malls. From noodles and Taiwanese cuisine to Mexican, Italian, and burgers, these five local spots prove that great food is all about flavor, not flashy exteriors. 24. BY MONICA WALLIS FEATURE MARCH 2025 7 No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

ome of you know, but some of you don’t – before I became editor of Frisco STYLE Magazine, I was a writer for the magazine for about 12 years, and March’s issue was always one of my favorites. The reason? It’s always centered around one of my favorite things...FOOD! (zero shame here, y’all) Ok, so, fine...I don’t exactly have the most refined palate, and I’m scared to try a good 75% of most things that can’t be dipped in ranch, but I do appreciate incredibly well-made food and a chef whose heart is behind every plate. I’m from East Texas, and our small town’s dining options were limited to Dairy Queen, Cotton Patch, and if we really wanted to get fancy for the night...we’d go to the next town over to Outback (I wish I were kidding). All of which makes it so fun and exciting to celebrate one of the most exciting aspects of life in Frisco – our vibrant and ever-evolving dining scene. When I think about Frisco’s growth over the years, it’s impossible not to recognize how our city’s culinary landscape has expanded right alongside it. What was once a town dotted with a handful of local favorites has blossomed into a food-lover’s paradise, filled with an incredibly eclectic mix of flavors, cultures, and experiences. Whether you’re craving authentic global cuisine, inventive fusion dishes, or the comforting tastes of home, Frisco has it all – and then some. In this issue, we take you on a journey through some of the city's hidden gems, the spots that might not yet be on your radar but absolutely should be. We also highlight the tried-andtrue favorites that keep foodies coming back for more. From family-owned eateries to bold new culinary ventures, our community continues to showcase the richness and diversity that makes Frisco such an incredible place to live, work, and play. We also get to take a look inside of Frisco ISD’s Advanced Culinary program, which is shaping the young chefs of tomorrow through real-world experiences, and we meet the owners of a beloved Frisco bakery that has become a safe haven for families with food sensitivities, ensuring they can enjoy sweets and baked goods just like the rest of us. And lastly, we take you along for a night at WB’s Table, and we visit one of Frisco’s favorite spots to deep-dive seafood favorites and sip margaritas with friends and family. We know Frisco is special, but there’s something truly special about a city that brings people together through food. If there’s one thing that’s difficult about Frisco? It’s deciding where to eat! My sincere hope is that this issue inspires you to explore, savor, and celebrate all that Frisco’s dining scene has to offer...the only problem you’ll have is deciding where to start. So grab a fork (or chopsticks, or a tortilla) and dig in! Frisco STYLE Magazine @friscostylemag ALLIE SPLETTER LETTER FROM THE MANAGING EDITOR S Be kind, y'all! 8 FRISCOSTYLE.COM No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

managing director managing editor digital media director manager of client services office manager creative director photographer ANDREW JOHNSON ALLIE SPLETTER BEN JOHNSON LINDSAY JOHNSON BECKY JOHNSON ANDREW CALLEN NATALIE EMBRY P.O. Box 1676 Frisco, Texas 75034 Phone: 972.335.1181 Toll Free: 877.781.7067 No portion of this publication may be reproduced without express written permission of Style Creative Media, LLC. ©2024 All rights reserved. AD SALES : 972.335.1306 sales@stylecreativemedia.com > FRISCO STYLE GIVES BACK Frisco STYLE Magazine proudly sponsors Boys & Girls Clubs of Collin County, Frisco Arts, Melody of Hope, Frisco Family Services, Frisco Freedom Fest, Gary Burns Fun Run, the Rotary Club of Frisco and is a member of the Frisco Chamber of Commerce. Get the scoop on everything happening at Frisco STYLE! Readers will find a magazine library, recipes and extra article-related content on our website. Stay updated by visiting friscostyle.com. info@stylecreativemedia.com www.friscostyle.com MARCH 2025 9 No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

calendar MARCH MAR 1-2 FRISCO COLLEGE BASEBALL CLASSIC Game times vary throughout weekend, Riders Field. In partnership with the Frisco RoughRiders, Peak Events, LLC proudly presents the 2025 Frisco College Baseball Classic. Riders Field will host four of college baseball’s top teams: LSU, Nebraska, Kansas State, and Sam Houston, throughout the weekend. CALENDAR MAR 1 2ND ANNUAL MISS FRISCO SCHOLARSHIP PAGEANT 7:30 p.m., Verona Villa. The Miss Frisco Texas Scholarship Pageant celebrates the multifaceted talents, intelligence, and community involvement of young women in the city of Frisco. The pageant provides a platform for contestants to showcase their skills, gain valuable experience, and win scholarship funds. MAR 4 BAYLOR SCOTT & WHITE GIRL TALK SEMINAR 6 p.m. - 7:30 p.m., Baylor Scott & White – Centennial. Baylor Scott & White’s Girl Talk events allow both parents and preteen girls to find the answers they need at this free event as they take on a sometimes-tough life stage together. You’re invited to join their free puberty seminar created especially for preteen girls and their parents. MAR 7-8 NOCTURNE: ART TRAIL AT GRAND PARK 7 p.m. - 10 p.m., Grand Park. Immerse yourself in a breathtaking nighttime journey where art, nature, and technology converge under the stars at Grand Park. Take part in an illuminated exploration of 14 stunning installations by top regional light, video, and sound artists. MAR 9 VISUAL ARTS GUILD MEET THE ARTISTS 3 p.m. - 5 p.m., Sweetwaters Coffee & Tea Creekside. Frisco’s Visual Arts Guild invites you to feel the energy of the exhibit created by local artists of the Visual Arts Guild of Frisco. Meet local artists and view their work while enjoying a Sweetwaters Coffee & Tea beverage. Artworks are available for purchase through the Visual Arts Guild of Frisco. MAR 15 FRISCO FESTIVAL OF COLORS 2 p.m. - 5 p.m., Independence Parkway Practice Field. This festival celebrates the arrival of spring and the passing of winter. Join the fun with music, dancing, and throwing color in traditional fashion. Color bags and water shooters will be available for purchase, and parking will be available at Heritage High School and Karya Siddhi Hanuman Temple. MAR 19 COFFEE & CULTURE – TEEN EDITION 4 p.m.- 5 p.m., Frisco Discovery Center. Join Play Frisco in the Grand Gallery for hot cocoa and share your ideas for Frisco's cultural offerings for teens! Coffee & Culture’s Teen Edition encourages generating fresh ideas, and inspiring action from younger generations. Be part of the conversation that shapes Frisco's cultural identity and helps create a city where arts, culture, and community thrive. MAR 19 TEDDY BEAR PICNIC 10:30 a.m. - 11:30 a.m., Frisco Heritage Center. Join Cotton, the history-loving teddy bear, at Frisco Heritage Museum’s Teddy Bear Picnic for "bear-y fun" activity stations, a Teddy Bear checkup, a hunt throughout the museum, story time, and a Teddy Bear Parade. This event is open to ages 3-6 with an accompanying adult. 10 FRISCOSTYLE.COM No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

To have your event featured on the calendar, send your event info to info@stylecreativemedia.com MAR 15 BABIES & BUMPS DALLAS 2025 11 a.m. - 4 p.m., Omni Frisco Hotel at the Star. Babies & Bumps will feature small businesses and brands, info-packed, expert-led seminars and demonstrations, shopping, complimentary activities, and giveaways galore. The day will wrap with a seminar led by baby gear expert and CPST, Jamie Grayson. MAR 21-23 TEXAS PINBALL FESTIVAL Times Vary Daily, Embassy Suites Hotel Suites & Convention Center. The Texas Pinball Festival will feature more than 400 vintage and new pinball machines and classic arcade games set to free play. Attendees can be the first to play the new Dungeons & Dragons machine from Stern Pinball as well as recent releases like Jaws, Avatar Pandora, Scooby Doo, Looney Tunes, and Labyrinth. Tickets and weekend passes available online. MAR 22 FRISCO COMP SERIES: REUNION 2025 1 p.m. - 7 p.m., Frisco Skate Park. The Frisco Comp Series is an annual series of skateboarding events held at the Frisco Skate Park since 2018. Skaters of all ages gather for games and contests with music, food, and fun. Skateboards only; registration and waiver completion required. MAR 27 HALL WINE DINNER FEATURING KATHRYN HALL 6:30 p.m., HALL Park Hotel. Join founder Kathryn Hall for an exquisite HALL Wine dinner experience as she guides the tasting and shares exclusive insights into the art of winemaking and the celebrated HALL Wineries of Napa Valley. Wines will be paired with a thoughtfully crafted menu designed to complement each wine selection. MAR 28 FRISCO EDUCATION FOUDATION 25TH ANNIVERSARY GALA 6 p.m., Omni PGA Frisco Resort. Join the Frisco Education Foundation for a night of celebration as they recognize 25 years of contributions to FISD and the Frisco community and look ahead to the next 25 years to come. The evening will include cocktails, plated dinner, silent and live auctions, live music, and dancing. MAR 28 HOME & GARDEN SHOW 2 p.m. - 6 p.m., Ford Center at the Star. The 6th Annual Greater Frisco Home and Garden Show returns to The Ford Center at the Star, featuring seminars, exhibits, and areas that highlight projects that include home improvement, outdoor living, family entertainment, and plenty of shopping. MAR 21-23 THE PRO FTB Times TBD, Omni PGA Frisco Resort. THE PRO is a series of golf tournaments bringing together current and past pros from across the worlds of baseball, basketball, football, and hockey to see who is the best. THE PRO FTB is the first of the four sport-specific tournaments in the 2025 series that will determine who is the best golfer from the NFL. Football legends, including Super Bowl Champions, Pro Football Hall of Famers, and Pro Bowlers will face off at PGA Frisco’s Fields Ranch East. Tickets and Sponsorships available. PHOTO COURTESY OF BABIES & BUMPS DWIGHT FREENEY IN ACTION AT THE PRO CUP | PHOTO COURTESY THE PRO MARCH 2025 11 No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

Hats Off business By ANDREA HAMPE THE FRISCO BOUTIQUE COMBINING RETAIL, DINING, AND A SIDE OF CUSTOM HATS TO FLEA STYLE 12 FRISCOSTYLE.COM

MARCH 2025 13 F risco has no shortage of stylish boutiques and enticing eateries, but few have captured the hearts of shoppers and foodies quite like Flea Style and its culinary counterpart, Heirloom Haul. What started as a pop-up market in Dallas has grown into a full-fledged lifestyle brand spanning fashion, food, and wildly popular hat bars. At the heart of it all is Brittany Cobb, Flea Style’s visionary founder who has taken her passion for curated, one-of-a-kind finds and transformed it into an empire that continues to flourish across Texas and beyond. FROM POP-UP TO POWERHOUSE: BRITTANY’S JOURNEY Before Flea Style became a beloved retail destination with multiple locations, it was a pop-up market known as The Dallas Flea. Brittany, a former lifestyle and design journalist, founded the market in 2009 as a way to spotlight small businesses and makers. Over time, she rebranded to Flea Style to allow for expansion beyond Dallas, and the business quickly grew into a retail powerhouse. With no plans of slowing down, by 2018, Brittany laid Flea Style roots in a historical 5,000-square-foot building in Deep Ellum – a space that would ultimately become its corporate headquarters, retail store, and event studio. 2019 brought the opening of her second retail location here in Frisco, where she debuted her first culinary venture. Brittany has since reimagined the Deep Ellum building and moved Flea Style’s flagship store to Dallas’s famous Dallas Farmer’s Market and has scaled the brand to include stores in Ft. Worth’s Hotel Drover, The Galleria Dallas, Louisville, Kentucky, two Nashville locations, Prosper, and a mobile roaming hat bar and boutique. Brittany’s background in journalism has played a pivotal role in shaping the storytelling aspect of Flea Style. She has always been deeply interested in how objects and fashion carry personal and cultural histories. This perspective is evident in how she curates her shops, ensuring that every piece – whether vintage or modern – tells a story that resonates with customers. It’s not just about buying a product; it’s about acquiring something that has meaning and longevity. But Brittany didn’t stop at shopping – she wanted to create a space that offered an immersive experience, something that made visitors want to linger. That’s where Heirloom Haul came in. No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

14 FRISCOSTYLE.COM THE BIRTH OF HEIRLOOM HAUL: A NOSTALGIC CULINARY EXPERIENCE The Frisco Flea Style store was the first to house Brittany’s vision for dining: Heirloom Haul, a tearoom-inspired eatery tucked inside the boutique. Inspired by the charming cafés of her childhood in Southern California, Brittany sought to modernize the traditional tearoom while preserving its nostalgic charm. "My mom had booths at several antique malls in our hometown, and I spent so much time in those spaces as a kid. The tea rooms inside them were always my favorite part," Brittany recalls. "I wanted to bring that concept back in a way that felt fresh, inviting, and stylish." And that’s exactly what she did. Heirloom Haul quickly became a go-to spot for ladies’ lunches, bridal showers, and casual afternoon teas. With a menu featuring expertly crafted sandwiches, salads, specialty lattes, and, of course, a thoughtfully curated tea service, Heirloom Haul is as much about the experience as it is about the food. Stephen Davis, area manager of Flea Style, echoes this sentiment, emphasizing how the dining experience at Heirloom Haul is unlike anything else in the area. "Our menu has been carefully curated based No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

MARCH 2025 15 on years of feedback from our customers. Our recipes are made with great ingredients, and we have something to offer for everyone – from healthy light bites to those warm, comfort foods that take you back," he says. "Heirloom Haul is great for grab-and-go or sit-and-stay, and our staff is always ready to make your meal memorable." In addition to its well-crafted menu, Heirloom Haul also frequently collaborates with local artisans and food brands to create exclusive seasonal offerings. This approach not only keeps the menu fresh but also fosters a deep sense of community by supporting other small businesses in the area. Guests can often find limited-time treats and drinks that make each visit unique and special. WHY HEIRLOOM HAUL IS A FRISCO FAVORITE Step inside Heirloom Haul, and it’s easy to see why it’s become one of the most sought-after dining destinations in Frisco. The space is a picture-perfect blend of vintage and modern, with delicate china, warm pastels, and layered textures creating an atmosphere that feels both cozy and refined. The menu is just as intentional, offering timeless classics like chicken salad on a croissant, crisp salads, and indulgent pastries made with high-quality ingredients. "People love Heirloom Haul because it’s consistent, inviting, and the space is as pretty as the plates," Brittany says. "We wanted to create a setting that’s not just about the food but about the experience as a whole. From the decor to the friendly service, every detail matters." The decision to bring dining into Frisco’s Flea Style location was a strategic one. Located at The Star, a district known for its vibrant food scene, Brittany knew she needed to offer something different – something that wasn’t just another café but an extension of the Flea Style brand. With Heirloom Haul, she succeeded in creating a space where guests can seamlessly transition from shopping to dining, making an entire afternoon out of their visit. This meticulous attention to ambiance has made Heirloom Haul a hot spot for special occasions, from baby showers to anniversary brunches. The combination of charming decor and flavorful food makes it a top choice for locals looking for an elevated yet relaxed experience. Many customers even note that visiting feels like stepping into a charming escape from the hustle of everyday life. No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

16 FRISCOSTYLE.COM THE SIGNATURE HAT BAR & MORE Beyond its retail and dining appeal, Flea Style is also home to the original Hat Bar, a concept that has taken off in a major way. The Hat Bar allows customers to design their own custom hats, selecting from a variety of trims, charms, and embellishments. What started as a casual add-on – where Brittany and her team would decorate hats from behind the cash register – has now become a full-blown experience and a core part of the brand. "The Frisco store is special because it’s our first location that brought together retail, dining, and events," Brittany explains. "It’s also where the first Hat Bar was born, which has now become one of our signature experiences." Stephen describes the Frisco store as the true embodiment of the brand's vision. "The Frisco location is our oldest location, and for our long-term customers have been able to see how Flea Style has grown and evolved across the years. Frisco shows everything that we are about – beautiful hats, handpicked vintage-inspired clothing, unique home goods pieces, our curated art gallery, the restaurant, and events. It’s all here," he says. What truly sets the Hat Bar apart is the guided, hands-on approach to customization. Knowledgeable stylists help guests craft hats that reflect their personality, ensuring that each piece is as unique as its wearer. This personalized service has made the Hat Bar a favorite for bridal parties, corporate team-building events, and even spontaneous solo visits where customers can let their creativity shine. THE FLEA STYLE EXPERIENCE: MORE THAN JUST SHOPPING Flea Style isn’t just a store – it’s a destination. According to Stephen, the shopping experience is unlike anything else. "When you visit Flea Style at Frisco, it’s like stepping into a different world. One part feels like you’re shopping local vendors at a flea market, finding unique, vintage-inspired, one-of-a-kind things; another part is about embracing creativity and broadening your style; and then there’s the sense of community and food bringing people together. There’s truly nothing else like it." OVERCOMING CHALLENGES & STAYING AHEAD Like any business, Flea Style has faced its share of challenges – especially in the evolving retail landscape. "I think the biggest challenge is one that faces everyone in retail postCOVID: how do you set yourself apart from all the other options, and how do you engage customers in a digital age where anything can be ordered at the tap of a phone screen?" Stephen shares. "I think we've been able to unlock the answer, and that is by offering something you cannot order online, something that cannot be delivered to your home in a box: a unique experience in hospitality that is dependent upon personal interaction and connection." THE FLEA STYLE AESTHETIC: BRITTANY’S SIGNATURE TOUCH Brittany’s personal style is a direct reflection of Flea Style’s aesthetic—layered, collected, and always telling a story. She effortlessly blends vintage with modern, mixing well-worn denim with timeless Chanel blazers and trendy graphic tees. And, of course, no look is complete without a hat, a necessity for Brittany, who often wears them for sun protection due to melasma. This love for storytelling through fashion and decor is evident in every corner of Flea Style. The stores are filled with carefully curated pieces, from vintage finds to modern must-haves, all chosen to inspire shoppers and reflect individuality. Even Heirloom Haul’s plates and fixtures are handpicked vintage items, reinforcing the brand’s commitment to thoughtful, intentional design. (Fun fact: The artwork on the walls at the Frisco location is for sale, too!) No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

MARCH 2025 17 GROWING THE BRAND: WHAT’S NEXT FOR FLEA STYLE Despite its rapid expansion, Brittany emphasizes that the business has been 15 years in the making. With careful planning, a dedicated team, and a clear vision, Flea Style has been able to scale in a way that feels organic and sustainable. 2024 marked an exciting year for the brand, with the opening of a second Nashville location, a headquarters expansion, and potential new Texas locations on the horizon. While growth is always on the agenda, Brittany remains focused on keeping the brand’s core values intact: celebrating small businesses, offering unique style, and creating spaces that make people feel at home. In addition to physical expansion, Flea Style has also embraced digital growth. With a robust online presence, including e-commerce and engaging social media content, the brand continues to reach new audiences. Through virtual hat bar sessions and online styling consultations, Flea Style ensures that customers nationwide can experience a piece of its unique charm. For Stephen, working at Flea Style is more than just a job. "It’s not work! Every day is different, and each challenge is a new adventure. I truly have never enjoyed anything more in my 20+ years of retail." THE HEART OF FLEA STYLE: COMMUNITY & CONNECTION For Brittany, the most rewarding part of this journey isn’t just the success – it’s the community that’s formed around Flea Style. Many of her customers have been with her since The Dallas Flea days, and seeing them return time and time again is a testament to the brand’s staying power. Whether you’re in the market for a oneof-a-kind outfit, a custom hat, or a charming lunch spot with friends, Flea Style and Heirloom Haul offer an experience unlike any other. Frisco was the birthplace of this multifaceted concept, and as the brand continues to flourish, it remains a must-visit destination for locals and visitors alike. So, next time you’re looking for a little retail therapy and a side of delicious tea and sandwiches, step into Flea Style. With its impeccable style, welcoming atmosphere, and thoughtfully curated goods, you just might find yourself lingering a little longer than expected – and that’s exactly the point. Andrea Hampe is a content writer, mom of three boys, and a youth sports fanatic. No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

18 FRISCOSTYLE.COM education strongly believe in community engagement and volunteering, and I value programs that enhance understanding of the infrastructure and organizations that keep Frisco running smoothly. One of the highlights for me last year was participating in the Frisco Independent School District’s (FISD) Insight Program. This community education forum offers citizens a behindthe-scenes look at school district operations. It includes a half-day visit to explore Frisco ISD’s Career and Technical Education (CTE) Center, followed by a freshly cooked lunch at their onsite restaurant, ‘Saveur.’ (I’ll share more about that later!) Located in central Frisco, the CTE Center offers more than 25 programs of study for students in grades nine through 12, with the purpose of inspiring and preparing students for their future careers. Covering a wide range of fields across Health Science, Agriculture, Construction, Architecture, Graphic Design, Law and Public Service, and Information Technology, these programs deliver invaluable hands-on experience to students. The facility offers unique learning spaces that prepare students for future careers and opportunities to earn industry-recognized certifications. The format and practical approach of the various offered programs not only create future-ready students but also cultivate essential skills that empower them to embrace challenges, collaborate, innovate, communicate, contribute, and rise to meet the opportunities that await them. Under the Hospitality and Tourism umbrella, the Advanced Culinary Arts Program stands out as a favorite. Chefs Sara Hosford and Chad Burnett lead the students in this program. They are both graduates of Scottsdale Culinary Institute, a privately owned i No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

MARCH 2025 19 Cooking Up Careers A BEHIND-THE-SCENES LOOK AT FISD’S ADVANCED CULINARY ARTS PROGRAM By YVONNE BROWN culinary school in Arizona, and are SERV Safe Certified managers, with Chef Hosford also being a proctor for the exam. Chef Burnett is a Certified Executive Chef, as well as a member of the World Master Chefs Society. In addition to overseeing the Culinary Arts Program, both Chefs work outside of Frisco ISD; Chef Hosford is an adjunct professor at Collin College, and Chef Burnett is a concept chef for a local restaurant group. This outside involvement in the industry ensures that Frisco ISD students receive real-world and relevant experiences in their culinary classes at the CTE Center. Chef Hosford is a lifelong culinarian whose work in the food service industry spans almost thirty years. Her experience ranges from being a private chef to an executive chef at a highend pavilion built for parties and weddings. In 2007, Frisco ISD had a position open for district caterers, and she seized the opportunity to apply. “I was hired for that position and quickly fell in love with Frisco ISD. When the approval for the CTE Center was voted on and passed by the Board of Trustees,” she explained. “I knew what I needed to do on my end to be a teacher at the CTEC. This is my 19th year working for Frisco ISD. Next year, I expect a party!” Chef Hosford said, laughing. During the Advanced Culinary Arts Program, students acquire in-depth knowledge comparable to the foundational courses of culinary school, which will give them an edge if they pursue this career path. It includes instruction on the fundamentals of culinary arts, focusing on knife skills and flavor development through preparing chicken and beef stock. Emphasis is placed on safety and sanitation while maintaining an engaging classroom environment. They also engage in hands-on experiences within a professional kitchen, focusing on enhancing their culinary skills in areas like food preparation, menu planning, and inventory management. Upon graduation, students receive an industry-standard certification in culinary arts and the confidence to continue to pursue their passion in a culinary career. This is particularly beneficial for students not interested in a four-year degree, as a certification can position them directly on a desired career path, confirming the skills that employers are actively seeking. No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

20 FRISCOSTYLE.COM Students can choose from several options in the Hospitality and Tourism cluster to enter the Advanced Culinary Arts Program. Chef Hosford outlines the more direct path: Introduction to Culinary Arts (Grades 10- 12) - Available at a student’s home campus, this course teaches the basics of culinary skills, and students will earn a Texas Food Handler food safety certification. They participate in classroom lessons and acquire hands-on kitchen practice. Culinary Arts I (Grades 11-12) - Offered at the CTE Center, this course covers basic cooking and baking skills. Students will gain practical experience with restaurant operations and catering. Culinary Arts II (Grade 12) - Also at the CTE Center, this advanced course takes place in a real commercial kitchen. Other courses in this pathway include Survey of Hospitality and Tourism, Hotel Management, Hospitality Services, Travel & Tourism, and Food Science. Chef Hosford notes that a highlight of participation and completion of the program is that students leave the culinary program with a Texas Food Handler Safety certification or a SERV Safe Managers certification. Both are industry-standard certifications that can enhance post-secondary and/or employment opportunities for the students. The equipment in the kitchens mimics what one would see in the real world, including combi ovens, which provide a combination of steam and heat. There are also jacketed kettles, a grill, a fryer, and all the things that would be found in most professional kitchens out there. For Frisco ISD, this program is the most real-world setting inside of the district, so the students have the best opportunity to learn. Work is also underway to gain approval from the American Culinary Federation to offer students the Certified Fundamentals Cook accreditation, which is a more advanced certification than currently offered. “My goal is to ensure that the students have a great basis of knowledge where culinary arts are concerned and a strong understanding of the kitchen. If they attend culinary school, they will have a good foundation on which to grow,” she explains. “If they choose to not attend culinary school, they still walk across the stage with wonderful life knowledge: how to clean, cook, and organize. They are multitaskers, able to work in stressful conditions, and so much more! They are ready for life!” Chef Hosford concludes. The icing on the cake for this program, however, is the program’s in-house restaurant, ‘Saveur,’ housed at the CTE Center, where members of the public can visit and have lunch on select dates throughout the year or dial in a to-go order. This student-operated restaurant simulates a real-life experience with French-inspired cuisine. Student chefs and servers prepare everything from scratch and fulfill all orders, and it also features a Corner Café No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

MARCH 2025 21 and Bakery where anyone can drop in to grab-and-go. Saveur is open to the public on Wednesdays and Thursdays from 11:15 a.m. to 12:45 p.m. Reservations can be made by calling 469-633-6780 or by making to-go orders. “We love community support because it provides the key aspect of having customers! If we have no customers, the student’s learning is incomplete,” Chef Hosford explains. I recently had the privilege to speak with some students currently enrolled in the class about their experiences. They describe a typical day that begins with preparing their individual assigned stations. The students also collaborate to create recipes and prepare dishes that are served in the restaurant, all while managing their workload as a team in a fun and friendly atmosphere. After completing all the orders and clearing the restaurant, their next priority is to clean the stations, appliances, and dining area. The cleaning tasks vary each week and can include laundry, washing dishes, collecting trash, or mopping floors. Lone Star High School senior Mezan Bokhari sums up her experience as enjoyable and enlightening so far. She explains, “I'm learning not only how to make delicious food, but also a lot about why we use the ingredients we do. I also learned a lot about food safety and hygiene in the kitchen, and I notice it at home and when I go out to eat. We work with all kinds of people at totally different experience levels, and it creates a really fun environment to work in.” Students report that they are achieving better speed and accuracy while completing orders, and they are gaining valuable experience for their future careers. This class teaches many important lessons, and even those who won’t pursue a culinary path in college appreciate the new skills they acquire. Students have learned how to work together effectively in a fast-paced environment, emphasizing the importance of cleaning as you go and collaborating as a team under pressure. Abbey Horrell, a Senior at Reedy High School, is keenly aware of how the class and all she is learning will ultimately shape her caNo portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

22 FRISCOSTYLE.COM reer. She shares, “My future aspirations are to graduate from the Culinary Institute of America and either open my own bakery or be a head pastry chef. Learning and growing in a field I know I want to pursue is amazing, and we are taught by two wonderful chefs who also want to help us grow, no matter how many questions we ask.” In reflecting on the skills she’s learned thus far, Heritage High School senior Nitya Rao admits that the class has taught her numerous important lessons. “Even though I won't be following the culinary journey into college, I am learning how to work together in a fast-paced environment and with a team, particularly on restaurant days when the kitchen can get extremely busy. We also learn valuable cooking skills that you can use further in your life, like basic safety when handling sharp knives and maintaining cleanliness,” Rao explains. Overall, the Advanced Culinary program at Frisco ISD has proven to be exceptionally beneficial for students, equipping them with vital skills in teamwork, effective communication, and the successful operation of a professional kitchen and an operating restaurant. This hands-on experience not only enhances their culinary expertise but also prepares them for real-world job scenarios, often resulting in immediate employment opportunities upon graduation. While the program is described as rigorous, it offers a comprehensive curriculum that lays a strong foundation for further culinary education or seamless entry into the culinary workforce. Additionally, the program emphasizes safety standards and industry practices, ensuring that students are well-prepared to meet the demands of the culinary industry. Yvonne Brown is a Frisco-based freelance writer who enjoys lattes, authentic Italian food, preferably on a patio, and exploring all aspects of North Texas life with her family and friends. No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

MARCH 2025 23 No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

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MARCH 2025 25 off the BEATEN EXPLORE SOME OF FRISCO’S BEST UNDER-THE-RADAR DINING SPOTS FORK I n a city bursting with dining options, some restaurants quietly serve up unforgettable meals without the fanfare. These hidden gems may not always dominate the foodie conversation, but those who stumble upon them know the truth – Frisco is home to some incredible under-the-radar eats. Whether tucked inside a gas station or camouflaged in an unassuming strip mall, these five local spots prove that great food isn’t always about a flashy exterior. From noodles of all sizes to Taiwanese, Mexican, and Italian spots and even a killer burger joint, these extraordinary restaurants deliver big on flavor. So, next time you’re looking for a dining adventure, skip the usual and try something unexpected. Your taste buds will thank you. Let's dig in! By MONICA WALLIS Monica Wallis is an award-winning writer, witty headline fan, and founder of Copy That, full-service copywriting for brands in destination, food, beverage, and beyond. A Frisco resident since 2018, she loves popping into all the coffee shops and restaurants Sports City USA has to offer—not to mention chasing its incredible sunsets, too. Follow along with Monica on Instagram @copythat_creative! No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

26 FRISCOSTYLE.COM HIGHLAND NOODLES f you’ve lived in Frisco for more than five minutes, you know the weather can change at the drop of a hat. We’ve had warm days recently, and we’ve had cool days – on those chilly evenings, I find myself frequently reaching for a hot bowl of noods. If you’re craving an authentic bowl that transports you straight to China, Highland Noodles is the place to be. This cozy, no-frills spot opened in Frisco in December of 2021 (their first location being San Francisco, circa 2016) and focuses on doing one thing exceptionally well: noodles. They’ve got hand-pulled noodles (my personal favorite), cold noodle apps, spicy noodles, beef noodle soups, and stir-fried noodles. Highland Noodles serves up house-made broths that simmer for hours, creating deep, rich flavors. From their tonkotsu (pork broth) to miso and shoyu varieties, every bowl is a labor of love. The noodles? Hand-pulled by their chefs right there in the kitchen (peep their Instagram stories to see them at work!). The toppings? Thoughtfully crafted to complement each bowl’s unique profile. Eating with someone who’s not as big a noodle fan as you? You betcha there’s something for them too. The refreshing cucumber salad is ever-so-delicious, as are the dry-fry string beans, which, according to Highland Noodles’ Instagram, is one of their must-have bites. Each delicacy arrives in a beautifully designed, blue-patterned bowl that makes you feel like your grandma just whipped it up from her loving kitchen. More good news: their special buy one, get one free offer awards you with a free meal if you share a review online. Available for their handpulled noodles and appetizers. Highland Noodles is a must-visit if you’re looking for an unpretentious, expertly made bowl of noods. Catering is available, too! Find a new favorite at 9188 Prestmont Place, Suite 110, Frisco. And to learn more, visit them on Facebook or Instagram @highlandnoodlesfrisco. A mix of casual and cozy, Highland Noodles feels like the kind of neighborhood spot where ramen purists can geek out over their favorite dish. It’s small, but what it lacks in size, it makes up for in flavor. A low-key spot where you can get in and out for lunch, catch a game on TV if you wish, and leave with a happy wallet, as most dishes range from just $10 to $20. LANZHOU BEEF NOODLE SOUP Hand-pulled noodles, tender beef cubes, and abundant chopped scallions and cilantro, all immersed in a flavorful broth. HAND-MADE DUMPLINGS Crispy on the outside, juicy and flavorful on the inside. CHICKEN FRIED RICE Customers rave this is the best in Frisco. CHICKEN WINGS Served over an incense pot! a noodle lovers’ dream I the vibe gotta try No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

MARCH 2025 27 No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

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MARCH 2025 29 SKY ROCKET BURGER hen you think of everything being bigger in Texas, a burger is likely one of the first things that comes to mind. One visit to Sky Rocket Burger proves exactly that, with its monstrous burgers, its patties dripping in juicy goodness, and its obsessed fan base of regulars. Because, sometimes, all you need in life is a great burger, and Sky Rocket Burger delivers exactly that. This unassuming spot may not have the marketing power of the big chains, but it has something better – some of the most satisfying burgers in Frisco, with vegan and vegetarian options for our plant-based friends. Sky Rocket keeps it simple: 100% hormone-free beef that’s never frozen. Each burger comes with lettuce, pickle, tomato, mayo, and their crowd-pleasing secret sauce. They focus on the essentials, and they nail it every time. Each burger is cooked to order on a toasted bun, ensuring a hot, juicy bite every single time. In a city filled with burger spots, Sky Rocket Burger proves that sometimes, simplicity is key. The result? A downright delicious meal. One visit here quickly turns into a habit, and you’ll find yourself returning for that perfect bite again and again. Located at 6633 John Hickman Pkwy., Suite 100, Frisco. To learn more, visit them on Facebook or Instagram @skyrocketburgerfrisco. It’s straightforward, fast, and all about the food. The atmosphere, donned in red and yellow, is perfect for a quick lunch, a laid-back dinner, or a latenight burger craving. Whether you’re dining in or grabbing your meal to-go, Sky Rocket keeps the experience hassle-free. Plus, public parking in a covered garage is available right next door, making it easy to swing by and enjoy a great meal without the stress of searching for a spot. DOUBLE CHEESEBURGER The classic, perfected. Two smash patties, melted cheese, and all the right toppings. IMPOSSIBLE BURGER For our vegan friends and just as delicious without the meat. ROCKET FRIES Covered in melted cheddar cheese, grilled onions, smothered in secret sauce, and ranch on the side for dipping. The perfect sidekick to your burger—made fresh and never frozen. MILKSHAKES Thick, creamy, and the perfect way to balance out a savory meal. Sip one in Vanilla, Strawberry, Cookies & Cream, Chocolate, or Cherry. frisco’s ultimate burger joint w the vibe gotta try No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

30 FRISCOSTYLE.COM RUDY’S KITCHEN mexican flavors in a gas station? believe it! ocated inside a Chevron gas station, of which the convenience store reads “Beverage World | Beer & Fine Wine,” Rudy’s Kitchen is proof that great food isn’t always found in fancy digs. This no-frills Mexican eatery is a hidden treasure, serving up dishes that keep locals and visitors alike coming back for more. The menu was born from the street fairs of Aguascalientes, Mexico, where owner Rudy Martinez experienced a vibrant food culture. Inspired by the food cart street foods Rudy grew up enjoying, this menu offers a refreshing chance to experience authentic Mexican food right here in our backyard. Rudy’s middle name is authenticity, boasting traditional Mexican recipes made fresh daily. From hand-rolled tortillas to slow-cooked meats, every dish is prepared with care and precision. The menu features a mix of well-known favorites and regional specialties that may surprise even seasoned taco lovers. Each bite tells a story of heritage and tradition, bringing a taste of Mexico’s vibrant culinary scene straight to your plate. The best part – besides the incredible flavors of authentic Mexican street food – is that your wallet will also be a raving fan. The street tacos range from $2.50 to $2.75 per taco, while their generous plate options cost around $10. It begs the question: is the taste or the value the best part of eating here? My answer: both! Just take it from this impressive Google Review, which I thought summed up Rudy’s nicely: “Gas station tacos are either really good or not very good – not a lot of in between. These are 5-star gas station tacos. The gorditas were fantastic, especially the pastor. Since I went, I've been tempted to drive 40 minutes across town just to get a few more of these. Traditional, legit, and the real deal.” Rudy’s proves that sometimes the best food comes from the most unexpected places. If you’re a longtime fan of Mexican cuisine or just looking to try something new, this is a spot worth checking out—whether your drive is five minutes or fifty. Head on over to the Chevron at 7227 Main Street, just across the street from Didi’s Downtown. Plus, check out their Facebook and Instagram @rudyskitchens. L It’s a gas station eatery, so don’t expect white tablecloths. But what it lacks in ambiance, it more than makes up for in flavor. The friendly staff and lively energy create a welcoming atmosphere where the food speaks for itself. Whether you’re grabbing a quick bite or settling in to savor every bite, the experience feels personal and homey. Grab your tacos, find a seat, and enjoy. the vibe GORDITAS Larger than your face and made in a perfectly crispy homemade masa shell. Stuff it to the brim with your choice of protein. BIRRIA PLATTER Tender, juicy birria slow-cooked to perfection, paired with fluffy rice and savory beans (available weekends only). STREET TACO PLATTER For those who just can’t decide, this is a great option for first-timers. CHURROS Deep-fried dough sprinkled with sugar. Need I say more? gotta try No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

MARCH 2025 31 No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

32 FRISCOSTYLE.COM PHOTOS COURTESY OF KITCHEN MASTER

MARCH 2025 33 KITCHEN MASTER ome of the best meals in the world are hidden in strip malls, and Kitchen Master is living proof. This family-run Taiwanese spot skips the Americanized fluff and delivers dishes that taste straight out of a Taipei City street market. Unlike your average takeout joint, Kitchen Master goes beyond the basic. Here, you’ll find hand-pulled noodles, sizzling clay pot dishes, and a lineup of fresh seafood offerings that rival anything you’ve experienced before. The culinary team prides itself on crafting each dish by hand, ensuring an authentic and fresh dining experience. Each plate is meticulously prepared to achieve a delicate balance of sweet, salty, and sour flavors, taking diners on a gastronomic journey through Asia. A cornerstone of Kitchen Master's philosophy is the use of fresh, locally sourced ingredients. The culinary team selects produce daily to ensure that each dish is of the highest quality. All menu items are made to order, emphasizing freshness and flavor, and are never reheated. This dedication to quality is evident in every bite, providing diners with an unforgettable taste experience. Psst… ever had dessert dumplings? If you haven’t, walk, don’t run to Kitchen Master right now. Order the chocolate dumplings, the restaurant’s signature chocolate soup dumplings filled with semi-sweet dark chocolate. This is indulgence at its finest. Kitchen Master is where you go when you want authentic Taiwanese food that hits all the right notes. Dig in at 9285 Preston Rd., Frisco. To learn more, check out their Facebook or Instagram @kitchenmaster.tx. Don’t expect a sleek, modern aesthetic – Kitchen Master is all about the food. The space is simple and homey, but regulars know that the real magic is in the kitchen. Furthermore, the atmosphere is designed to be inviting, encouraging guests to share dishes and enjoy a communal dining experience. The restaurant's commitment to hospitality ensures that every visit is memorable. XIAO LONG BAO Soup dumplings are renowned for their delicate wrappers encasing flavorful broth and savory fillings. They’ve garnered acclaim as some of the best in the Dallas area. BEEF NOODLE SOUP Hand-pulled noodles immersed in a rich, savory broth, complemented by tender beef and fresh vegetables. SALT & PEPPER SHRIMP Lightly battered, crispy, and addictive. PEKING DUCK Crispy skin, juicy meat, and served with all the fixings. PAN-FRIED BUNS A favorite with the Yelpers of the world, this one features four pork buns with a soft and juicy filling, crusted with sesame seeds and fried to golden perfection on the bottom. frisco’s best-kept taiwanese secret S the vibe gotta try No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

34 FRISCOSTYLE.COM GALLO NERO ITALIAN BISTRO ucked away in a quiet shopping center, Gallo Nero is the kind of Italian restaurant that feels like a secret waiting to be discovered. With handmade pasta, expertly crafted pizzas, and an inviting atmosphere, this spot is a hidden gem in every sense of the word. Their pasta is made fresh, their sauces are rich and complex, and their menu is filled with traditional Italian dishes that feel both comforting and elevated. Every dish is crafted with precision, using high-quality ingredients that honor the flavors of Italy. Whether it’s a plate of perfectly al dente pasta, a slow-braised meat dish, or a decadent dessert, you can taste the care and authenticity in every bite. Plus, the friendly staff ensures that every guest feels like family, adding to the warmth and charm of the experience. Just take it from this guest’s Google review: “If you’re looking for a lively environment where you feel like family with amazing food without the prep and clean up - stop reading this review and make reservations now. Or just show up, they’ll make room for you just like family does.” For those craving Italian done right – without shortcuts, without compromises – Gallo Nero is a must-visit. I guarantee you’ll leave feeling satisfied, impressed, and already making your next reservation. Find this hidden gem at 4851 Legacy Dr., #504, or on Instagram @gallonerofrisco. Warm, rustic, and welcoming. This is the kind of place where you can linger over a glass of wine and a plate of handmade pasta, feeling like you’ve been transported to a cozy trattoria in Italy. The intimate lighting, exposed brick walls, and soft Italian music playing in the background create an ambiance that is both romantic and relaxed. Whether you're celebrating a special occasion or just unwinding after a long day, the atmosphere makes you feel right at home. CHICKEN MURPHY Grilled chicken with sautéed mushrooms, onions, and jalapeños in their famous vodka sauce. TOUR OF ITALY Small portions of lasagna in marinara, cheese ravioli in alfredo sauce, and cheese tortellini in that every-so-creamy, dreamy vodka sauce. WHITE WONDER PIZZA Ricotta sauce, eggplant, and spinach come together to create the pie of your dreams. TIRAMISU Light, fluffy, and the perfect sweet ending, with layers of espresso-soaked ladyfingers and mascarpone cream. HOUSE-MADE LIMONCELLO A zesty, refreshing way to cap off your meal, straight from the traditions of Southern Italy. frisco’s hidden italian haven T the vibe gotta try No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

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36 FRISCOSTYLE.COM WHERE FLAVOR FEELS LIKE HOME EXPERIENCE AN UNFORGETTABLE BLEND OF ELEVATED CUISINE AND HOMESTYLE COMFORT AT WB'S TABLE By AMANDA HALL dining No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

MARCH 2025 37 R ecently, I had the absolute pleasure of sharing a meal with my family at WB’s Table, which has been touted as an ‘Intimate Culinary Experience’ in West Frisco. Tucked away in an unassuming little strip center, surrounded by a seemingly random mix of shops, WB’s Table is an absolute, unexpected gem. When a celebrated chef opens a new restaurant, expectations are high, and I am here to tell you that WB’s Table does not disappoint. Helmed by owner and chef Wade Burch, a two-time Chopped Champion, this spot strikes a rare balance between elevated cuisine and homestyle comfort. Our visit – a multigenerational family outing – showcased everything from impeccable service to bold, unforgettable flavors. The entire family was completely satisfied and more than impressed when we rolled ourselves out the door at the end of the evening. A WARM WELCOME TO A CHEF’S PARTY Walking into WB’s Table feels like stepping into an intimate gathering at a friend’s home – if that friend happened to be an award-winning chef. The atmosphere is inviting and sophisticated, with warm neutral tones, glowing candlelight, and a striking bar that commands attention. No one thing draws your attention. The decor and themes throughout all come together to create a calming, relaxed vibe that truly allows the food and drinks to shine. The chef himself often lingers near the bar, embodying the restaurant’s ethos: every guest is part of his personal dinner party. I brought my parents and my 12-year-old daughter, Avenly. I was curious to see if it had ‘something for everyone,’ as sometimes my tween is challenging to please. The minute we walked in, I knew this would be a perfect place for a date night or perhaps an intimate dinner among friends. But was it a good choice for our family outing? Turns out it absolutely was. My daughter tried new foods No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

38 FRISCOSTYLE.COM and devoured her dinner (much to everyone’s surprise), and my parents were treated to an incredible drink menu. Our server, a young but well-trained professional, set the tone for the evening with patience, attentiveness, and a clear passion for the menu. From the moment we sat down, we felt welcomed and well taken care of – a crucial ingredient in any fine dining experience. We were a bit overwhelmed with the menu and told our server that we were in no hurry – we really wanted to savor the experience of the evening. He checked on us often but was not overwhelming or annoying. It was the perfect balance for us as we perused our options and enjoyed each other’s company. I always like to ask my server what their favorites are on the menu. Without hesitation, our server not only shared his top picks but also pointed out popular menu items and what made certain dishes unique. He was incredibly helpful and somehow also felt like family. APPETIZERS THAT SET THE STANDARD To start, we shared two appetizers: cornmeal fried calamari (my mouth is watering just thinking about it) and warm spinach and artichoke dip. Both dishes arrived promptly, plated beautifully, and brimming with flavor. The calamari was crisp and tender, paired with two unique, perfectly seasoned dipping sauces. The spinach artichoke dip, creamy and rich, was a satisfying indulgence – ideal for sharing but so good you might want it all to yourself. As we enjoyed our appetizers, I mentioned to Chef Wade that this was Avenly’s first time trying calamari – and she loved it so much she ate over half of it herself. His face lit up as he shared that one of his greatest joys is introducing people to new flavors, knowing that a single dish can open the door to a lifetime of culinary exploration. 'It’s an honor to be part of someone’s first experience with great food,' he said, clearly proud to have played a role in expanding her palate. A COCKTAIL EXPERIENCE LIKE NO OTHER WB’s Table boasts an extensive drink menu, offering an impressive selection of handcrafted cocktails, wines, and spirits. Chef Wade spent many years on the West Coast working in vineyards, which shows in his knowledge and offerings. If you are a self-proclaimed wine connoisseur, this is the place for you! My mother had the Up All Night (espresso) Martini, that indeed, will keep you up all night if you’re not careful. My mom found hers absolutely delicious but notably strong. My father opted for a spicy margarita featuring an unexpected twist – Goldschläger. The result was a fascinating blend of fruity brightness and warm cinnamon spice, reminiscent of the holiday season. It was challenging deciding on which cocktail to try as every drink seemed to boast intriguing and unique flavors you wouldn’t expect to see together. Based on the two we tried, I highly recommend WB’s as a happy hour location. For our youngest diner, the staff recommended a Shirley Temple, ensuring she felt just as special as the adults. As a non-alcoholic and somewhat ‘boring’ drinker, I appreciated the availability of sparkling water as a refreshing alternative. MAIN COURSES: WHERE COMFORT MEETS REFINEMENT We each ordered a different entrée, providing a well-rounded sampling of WB’s menu. My mother and daughter both chose the house burger (Avenly added bacon and avocado to hers). The fact that my 12-year-old finished the entire thing – a rarity – spoke volumes about its quality. They both gushed over these burgers! I’m a sucker for comfort foods and french fries linger at the top of my favorite comfort foods list. I admit I stole a couple off of my daughter’s plate, and I could have eaten my weight in the fries alone. They were a delicious, golden perfection. I can only imagine how good the burger was in comparison, but I was not offered so much as a bite. I suppose I’ll “have to” go back and try it myself. I opted for the lobster ravioli, a dish that struck an ideal balance between indulgent and satisfying without being overwhelming. The ravioli arrived in a beautifully plated dish; each delicate pasta pocket generously filled with sweet, succulent lobster. Unlike some versions where the seafood gets lost in fillers, this ravioli allowed the lobster to shine – tender, flavorful, and abundant. Every bite delivered a rich, ocean-fresh taste, compleNo portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

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40 FRISCOSTYLE.COM No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

MARCH 2025 41 mented by a perfectly balanced sauce that enhanced rather than overpowered the natural sweetness of the lobster. Meanwhile, my father, always on the hunt for a lamb dish he truly enjoys, took a chance on the lamb bolognese. The result? A resounding success. The lamb’s flavor was present without dominating the dish, and the portion size was just right for both entrees. Each dish was prepared perfectly and somehow felt like you were at an upscale Dallas restaurant AND sitting at your grandmother’s kitchen table. Chef Wade takes inspiration from his Southern upbringing while showcasing his immaculate culinary skills. These two dishes epitomize his homestyle throwback while marrying his brilliance in technique. A SWEET FINISH For dessert, we shared a slice of Basque cheesecake. While enjoyable, it was the least memorable part of the meal (I mean, come on, you just read all that we had. That's all hard to beat!) Served cold and in a smaller portion than expected, it lacked the indulgent warmth and texture I typically associate with cheesecake. In its defense, I’m used to a classic or New York-style cheesecake and not the Basque style, so it was different than what I’m used to. That said, Avenly loved it, proving that taste is subjective, and she happily ate the entire thing after the rest of us shared a bite. FINAL THOUGHTS: A MUST-VISIT WB’s Table delivers an exceptional dining experience, blending high-end cuisine with a welcoming, homey feel. The service, food, and ambiance all exceeded expectations, making it an excellent choice for foodies, families, and date nights alike. It’s worth noting that it’s on the pricier side for a casual night out. At least for our family, who tries to limit our eating out in an attempt to be fiscally conservative, it was definitely a treat for us, and we probably wouldn’t be able to make this a frequent stop. While the prices are absolutely reasonable given the quality and service, it’s a place best reserved for a special evening for us, rather than a weekly visit. That being said, I do think WB’s Table is ideal for an after-work happy hour – the extensive drink menu and enticing appetizers would be deeply enjoyed by coworkers or friends looking for a swanky place to wind down after a long day. Would I return? Absolutely. Next time, I have my eye on the braised short ribs and another adventure into the cocktail menu. If you’re in the Frisco area and looking for a meal that feels both refined and welcoming, WB’s Table should be at the top of your list! Go let Chef Wade spoil you with an experience that will redefine homestyle cooking. WB’s Table is located at 279 Main St. #130. For more information and to make reservations visit wbtable.com. Amanda Hall is a storyteller, creative, and coffee enthusiast who loves Jesus, good conversation, and the occasional witty comeback. She firmly believes caffeine and faith can move mountains – just not before 9 a.m. No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

profile SWEET SUCCESS THE STORY BEHIND HOW UNREFINED BAKERY REDEFINED ALLERGEN-FREE TREATS By STEPHEN HUNT Anyone blessed to be doing what they love in life knows the journey to that happy place normally has a detour or two. That’s the story for Anne Hoyt and Taylor Nicholson, a mother/daughter duo who are the co-owners of Unrefined Bakery, a small chain in the Dallas-Fort Worth Metroplex that takes allergen-free baking to a new level. Unrefined currently has five locations across DFW, including two in Dallas (Medallion and Preston Center), one in Fort Worth, Frisco, and Richardson. Its most successful store is in Frisco at 3411 Preston Road. And like many successful small businesses, this one was born from necessity. Hoyt and her husband raised their two daughters, Erin and Taylor, in Bartlesville, Oklahoma. “Her (Taylor’s) little sister (Erin) got diagnosed with Celiac Disease at 21, and we thought she was dying,” Hoyt recalled. “I then read about it and told her we’re all Celiac. She’d been symptomatic since a year old, and I’d been symptomatic before pregnancy but thought I was aging and had a dairy allergy. Then, Erin got diagnosed, and I was like, ‘We’re all Celiac.’” Despite baking her entire life and having restaurant experience from her family operating locations of the popular breakfast chain Village Inn in Tulsa, Hoyt remembers feeling overwhelmed over having to completely rethink how she baked since she now had to take food allergies into account. “She (Taylor) started making food bars and sending them to influencers (food bloggers). “This was 2009,” Hoyt said. “I started baking. It was really hard, but we figured it out and started with 19 items. We gave them to family and friends at Christmas to see if they thought they were good, and they did. Then, we subleased a space and got in The Dallas Morning News’s mom’s blog. That took us to a back-page feature in The Dallas Morning News of the Sunday Style section. From there, it blew up by word of mouth.” 42 FRISCOSTYLE.COM

MARCH 2025 43 UNREFINED OWNERS TAYLOR NICHOLSON (L) AND ANN HOYT (R) No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

44 FRISCOSTYLE.COM However, their leap into baking full-time came after both worked in the financial industry. Nicholson graduated from the University of Oklahoma after studying finance and accounting. Her first accounting job brought her to Dallas, and Anne followed, getting a job at a local bank. And as is the case with everyone working in a field outside of their calling, they both experienced that nagging feeling that something better and more properly suited for them was on the horizon. “I got a job at a bank, and I would rather have died. They wanted me to be a teller,” Hoyt said. “I was like, ‘I’ve got more energy than you have ever seen, and you want me to stand there and count money?’ About a year in, in the height of when everything crashed in ’08, ’09, I quit. I said, ‘I’d rather die than do this, I can’t do this.’ [I’d] Baked my whole life. She (Taylor) made her first pie at three; I taught my daughters how to bake. Never dreamed we could make money doing it. I love to bake. I’m a servant, and baking is a good way to do that. This is like baking on steroids because you’re filling a niche that they can’t get anywhere else.” It was a similar story for Nicholson, who was working long hours in accounting, which she knew wouldn’t fly long-term since she and her husband planned on starting a family. “I didn’t want to do it when I was going to have kids, which I knew was coming sooner rather than later. I knew it wasn’t the career I wanted,” Nicholson said. The first Unrefined Bakery was near White Rock Lake in Dallas, a facility they also baked in. Eventually, they were producing baked goods for five stores after opening locations at Preston Center and in Rockwall in 2015 followed by stores at Medallion, Fort Worth, and Dallas Uptown before moving into an 8,000-square-foot facility in 2016. And what best defines why Unrefined has such a loyal and sizeable group of customers is the simple belief it was founded on, which continues to resonate with all who come through their doors or order one of their various products online. “Especially for kids, when you’re in school and everybody’s having a cupcake to celebrate a birthday, you don’t want to be that kid that’s left out,” Hoyt said. “A lot of teachers will come in and buy a dozen, put them in their freezers, and then if a kid needs that for a celebration, they get them. Parents do the same thing so they can have them on hand for when they need a cupcake. It’s nice they can let kids be kids.” A NICE, NATURAL PROGRESSION One item which has sold well since day one is cupcakes, Unrefined’s current top seller. Unrefined initially offered only chocolate, vanilla, strawberry, lemon, and carrot cupcakes, but Taylor aspired to unveiling a new cupcake each week, the Cupcake of the Week (COW), which she would announce every Friday, and the COW has become a big hit. “Cupcakes for sure (are our top seller),” Nicholson said. “Custom cakes are a huge portion of our business. Of our cupcakes, our best sellers are chocolate and Loaded Monkey, our signature cupcake. Our COW, Cupcake of the Week, is a top seller, but that changes every week.” Hoyt credits Taylor for envisioning the COW becoming a big part of their business and for sticking to those beliefs to help make No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

- TAYLOR NICHOLSON, CO-OWNER, UNREFINED BAKERY MARCH 2025 45 that vision a reality. It’s a perfect example of why this mother/daughter partnership continues thriving as Hoyt handles all the baking while Nicholson oversees all the bigger-picture aspects of Unrefined. “She singlehandedly blew up our business with that cupcake,” Hoyt said. “That’s pretty cool. It’s great working with her. You know she’s got your back. We often disagree, but we always have the same end, which is really cool. Her sons have grown up in it. Her oldest son learned to walk, crawl, roll at our one store. It was so hometown. It was amazing.” Another example of how well this partnership functions happened in 2017 when Hurricane Harvey hit Texas and Louisiana. By the afternoon the storm made landfall, Unrefined already had a cupcake in stores with a portion of proceeds going to hurricane relief. TREATED LIKE FAMILY Not only does Unrefined remain a true family business, but it’s an operation whose growth has happened naturally. “It’s been very organic growth, and that’s cool. We’re a niche market, but our customers love us,” Nicholson said. “We celebrate with food, and people need their food there. We give them the birthday cakes and the cupcakes they want. They want to feel normal. We are able to restore normalcy to people’s lives by allowing them to have a cupcake or treat they’re ac- “...Frisco’s been a perfect home for Unrefined because it’s our target demographic. And it’s perfect to be here in Frisco in a familybased environment.” customed to eating. It’s a fun experience of going to a bakery and getting to pick something out, but when you have multiple food allergies, that’s tough.” At Unrefined, they treat customers and their staff like family, which is of course, by design. “The thing we didn’t anticipate was how much people would love us,” Hoyt said. “People liked Village Inn. Everybody had a story in Tulsa; they had grown up going there with their mother, their father, but they didn’t love us. We fill a space they can’t get anywhere else. It’s what holds us (together) sometimes when it gets really hard. It’s been quite a ride. It’s been interesting; COVID made it really interesting.” Those tough times that Unrefined and many businesses battled during the COVID-19 pandemic only reinforced that Hoyt and Nicholson are exactly where they’re supposed to be. “We also have a lot of grit. That’s been a big part of our success,” Nicholson said. “There’s no quit in us. Some years have been challenging. Last year was hard, (but) we’re in it too deep and we care about our customers. If we had wanted to build a business strictly to make money, it wouldn’t have been in this industry. We’re not in the bakery business to strike oil.” Unrefined also listens to its customers’ desires, like when one person wanted a keto cake before keto became so mainstream, and they put a keto cake in stores immediately. “People come to me constantly with new products. They want something new, something to be excited about,” Nicholson said. “We’ve been good about launching new products.” “She (Hoyt) has been doing a lot of recipe development, and we’ve got some fun things in the pipeline. I think last year, we launched new cinnamon rolls and dinner rolls, items we had not had. We’re launching sausage kolaches in the coming weeks. People will lose their minds (over those). They’re so good.” And since Unrefined is a true family business, it seems only fitting that their most successful location is in Frisco, a very family-friendly community. “This is our Number 1 PHOTO COURTESY OF MORGAN ENGLISH No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

46 FRISCOSTYLE.COM store in terms of revenue and customer counts, everything. It’s our busiest store,” Nicholson said. “Frisco’s been a perfect home for Unrefined because it’s our target demographic. I always say we cater, for lack of a better term, to the soccer mom who wants to feed her kids well. And it’s perfect to be here in Frisco in a family-based environment. There’s a lot of families in this area, great schools, things like that which draw and attract families.” Besides its cupcakes, brownies and other treats, other offerings at Unrefined include pie crusts, dinner rolls, and lunch items like pizzas and sandwiches. “We want to be open and transparent with our ingredients. We can’t give you our recipes, but we disclose every ingredient,” Nicholson said. “We want people to see us making their sandwich, there’s no secret stuff going on in the back.” “Our stores are an open concept, which ties into our philosophy of being open and transparent. We can’t promise a clean, organic, healthy item without being able to walk the walk when it comes to ingredients we use. We offer something other people don’t. Good luck finding a (sandwich with) organic lunch meat, cheese, and produce on homemade bread somewhere let alone allergen-free but it’s gluten-free, dairy-free and soy-free, peanut, all the things.” And for both Hoyt and Nicholson, seeing Unrefined continue to grow while staying true to its mission of providing allergen-free food to its customers, is their barometer of success. “People ask if we’ll give them the recipes. We’re not pink, lacy, and frilly. We’re industrial and that’s intentional,” Hoyt said. “It started with the two of us, which is neat. Today, we have over 50 employees,” Nicholson said. “We have awesome customers. The love and loyalty we get from our customers is great. We’re a team and it’s really fulfilling. We’re pretty lucky in what we created that people welcome us and love us. It’s special. It is a privilege for sure.” Stephen Hunt is a longtime Frisco resident and proud customer of Unrefined Bakery. PHOTO COURTESY OF MORGAN ENGLISH No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

for the FOODIE FANATICS WE FOUND THE FUN FOODIE SPOTS SO YOU DON’T HAVE TO! From Instagram-worthy and brand-new dining hotspots to restaurants boasting traditional flavors and unparalleled menus, Frisco has a little bit of everything for everyone – even those with the pickiest of taste buds. Whether you’re searching for a quaint, cozy coffee joint to start your day or a new date night location to indulge in a delicious dish like no other, in Frisco, you’ve got nothing but options! By FRISCO STYLE MARCH 2025 47 interest

48 FRISCOSTYLE.COM MUST TRY COFFEE TIME FOR A MUCH-NEEDED CAFFEINE FIX? LOOK NO FURTHER! Hold My Chai believes that every cup of chai served up has a unique story to tell – from bold beginnings to smooth endings. On a mission to represent nostalgia and foundation with high-quality ingredients, homemade items, and influence from different cultural backgrounds, Hold My Chai aims to inspire and uplift the community through its food, beverages, service, and design. To create a real-life, authentic community feel, the owners’ love and passion for chai helps create a welcoming and comfortable ambiance. While Hold My Chai makes quality drinks like the Railway or Kashmiri Chais, Salted Caramel Latte, and more, the real value is found in creating and cultivating relationships with the community and customers. Next time you’re in the area, stop in and discover your new signature drink. If you would love to silence your stomach with a great smoothie, iced drink, or delicious pastry, Hold My Chai Cafe has what you’re looking for—a whole vibe! HOLD MY CHAI CAFE A Little Taste of Home Coffee, for some, provides a refreshing, renewed, awakening sense of motivation and energy for the day. Featuring unique seasonal drinks and menus, Renew Coffee N Bakery offers a variety of coffees and teas, coffee beans, pastries, cakes, and more. The delightful, inviting smell of freshly roasted coffee welcomes customers from the moment the door swings open. From the lovely and friendly staff to the easy-to-access location, Renew Coffee N Bakery offers sweets, treats, and the best in drinks that are iced, warm, blended, and more. Pop in next time you find yourself in Frisco Square – even if caffeine isn’t what you’re looking for, they’ve got a variety of pastries and cakes that are sure to hit the spot, too. Wrap your hands around a hot cup of joe or cool off with something cold. RENEW COFFEE N BAKERY Awaken Your Tastebuds THE BOOK SHOPPE & COFFEE Building Community Through Coffee and Conversation The Book Shoppe & Coffee is more than just your average store – it’s an outreach of Insight for Living Ministries, the Bible-teaching ministry of Chuck Swindoll. This local community gathering spot is committed to serving customers with the best hand-crafted coffees that are always thoughtfully and selectively sourced. Select a beverage from the international coffee offerings and choose something to eat before you peruse the packed bookshelves and cozy up in its fireside seating area. Whether you choose an Americano or drip coffee or decide on a hot chocolate or French press coffee to go with a colorful quiche, Danish, or cinnamon roll, you cannot go wrong! Just imagine the perfect little spot to bring your laptop and catch up on work or take some time for yourself and curl up in a chair to finally read that book that’s been sitting on the shelf for months. Pro tip: Be sure to check online for upcoming Book Study Workshops! No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

MARCH 2025 49 INSTA- WORTHY IF YOU DON’T POST SOMETHING STUNNING ON SOCIAL MEDIA, DID IT EVEN HAPPEN? BE SURE YOU SNAP SOME PICS OF ALL THE YUMMY FUN TAKING PLACE AT THESE LOCAL PICTURE-PERFECT DESTINATIONS. BIG DASH Dubai Chocolate and Stretchy Ice Cream You’ve seen it on Insta – The Dubai Chocolate Strawberry Cup, and it’s as good as it looks! Layers of strawberries, pistachio filling, roasted knafeh, milk chocolate, Turkish pistachios, and pistachio sauce make this indulgent treat truly unforgettable! If that’s not your jam, their viral stretchy ice cream will hit the spot. Big Dash serves up Middle Eastern pastries like knafeh and baklava and also offers specialty ice creams and Turkish coffee. The menu features a little bit of everything, from decadent cakes and delicate pastries to savory crepes and so much more. There is something delicious like baklava, the Arabic ice cream half log, unique dessert cups, or crepes for every person to enjoy and for every celebratory occasion. SOMISOMI Sharing Bites of Happiness This Korean dessert parlor specializes in taiyaki and soft-serve ice cream that can be served in fish-shaped waffle cones (also referred to as “ah boong”). Can you even imagine anything cuter than a brightly-colored dessert in a fish cone? Known for letting customers design their own desserts, Somisomi was originally founded by dessert enthusiasts who wanted their brand to focus on providing the perfect dessert experience. While the choices seem unlimited, maybe you want to fill your cone with Cookies ‘n Cream or matcha soft serve, or you plan to cover your colorful dessert in yummy cocoa pebbles, matcha powder, or macarons. Strike a pose and post a picture of your colorful and Insta-worthy creation! ZERO GRADI Discover the Decadence Located at The Shops at Starwood, this shop serving hand-churned gelato is home to the fantastic, remarkable aromas of freshly baked pastries and coffee. Zero Gradi offers decadent pastries, specialty desserts, and coffee. Take the whole family and try tasty treats like the Pistachio Raspberry Roulette, tiramisu, Oreo gelato, a hot coconut cream latte, and so much more. The bright, trendy store is the perfect place to meet with friends and catch up over a hot coffee or a plate of sweet treats. With a glass display that’s always packed with some of the tastiest, colorful, and photogenic desserts, you’ll have a hard time deciding what you should post a picture of first. No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.

50 FRISCOSTYLE.COM WHY FIX SOMETHING IF IT ISN’T BROKEN? MANY FRISCO-NIANS ALREADY KNOW WHAT THEY ORDER AT THESE ALLTIME FAVORITE RESTAURANTS BECAUSE IT’S JUST NOT WORTH STRAYING FROM SOMETHING SO GOOD. TRIED and TRUE Anyone who has been to Frisco, whether it was 20 years ago or sometime recently, has likely at least dipped a crispy tortilla chip in some of the best queso around at La Hacienda Ranch. This longtime cantina and Frisco staple serves homestyle Mexican fare and the ultimate in margaritas. Using sweet mesquite wood logs that burn hotter and faster than conventional grills, the fire-roasted salsa, fajitas, and seafood provide incredibly unique flavors that keep patrons returning time after time. Fun Fact: The frozen margarita and Mariano's Frozen Margarita Machine were actually invented by Mariano Martinez, the owner of La Hacienda Ranch restaurant. Not only is the frozen margarita the official drink of the City of Dallas and the State of Texas, but Mr. Martinez’s invention has helped transform Tex-Mex restaurants forever! LA HACIENDA RANCH Quality is the Key Ingredient If you’ve ever driven by Hutchins BBQ in Frisco, your eyes have seen a line out the door of folks waiting to get some of the best barbecue in Texas. Once inside the popular restaurant, hungry diners are met with a rustic, country vibe and greeted by the friendly staff to make the meal an unforgettable culinary experience. Known for its delicious brisket, ribs, Texas Twinkies, and more, the slow-smoked, authentic flavors embedded in every bite at Hutchins BBQ are simply unbeatable. No wonder it was featured on the Texas Monthly Top 50 BBQ Joints list. Whether you dine in, drive through, or grab takeout, you are guaranteed the authentic tastes of Texas. HUTCHINS BBQ A Crowd Favorite BABE’S CHICKEN DINNER HOUSE Some Things Never Change Nestled in the Rail District downtown between the train tracks and the Frisco Heritage Museum, Babe’s Chicken Dinner House stands out with its rustic exterior and the overwhelmingly good smells that linger in the air. This casual location is known for its fried chicken and homestyle American side dishes served family style. At Babe’s, the idea is for diners to feel at home among friendly people while they enjoy the traditional flavors of a home-cooked meal. Family-style dining means that all entrees come with a generous helping of salad, green beans, corn, mashed potatoes, buttermilk biscuits, and cream gravy. If you can find room in your tummy after, plan on a made-fresh daily dessert like pie, cobbler, or pudding. PHOTO COURTESY OF HUTCHINS BBQ No portion of this article may be reproduced without express written permission of Style Creative Media, LLC. © 2025 • All rights reserved.