Where We Were: The Ranch At Las Colinas

The Ranch At Las Colinas hosted a huge sit down dinner in honor of all the Texas farmers, growers and fishermen who provide the restarant with its local ingredients. It was also a celebration of the restaurant's second year anniversary.

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NBC 5 News
Gulf jumbo lumo crabcakes are served with micro-greens dressed in a chili aioli and a crisp and tangy slaw. Yum!
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Courtesy of 3rd U.S. Infantry Regiment
The Deep Ellum Burger has RLC steak sauce, arugula, red onion, tomatoes, peppered bacon, Deep Ellum Bleu cheese (from the Dallas Mozzarella Company, of course) and buns from Empire Bakery. It's a local burger from start to meaty finish!
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Annie Potasznik
Chargrilled Gulf shrimp and spinach salad is served with smoked mozzarella, grape tomatoes and a warm maple dressing.
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Annie Potasznik
Chicken and waffles are served with whipped sweet potatoes, crispy fried chicken topped with creamy jalapeno gravy and ancho maple glaze.
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Annie Potasznik
This lovley starter of Texas Redfish and crab ceviche is acidic and delicious for diners who like it raw.
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NECN
Barbecue babyback ribs are cooked in a barbecue sauce made from, what else? Dublin Dr. Pepper. Sweet.
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Annie Potasznik
Redfish straight from Texas Aquafarms in Palacious, Texas gives city slickers a taste of the farm. The side of creamy grits almost upstage the entree though. Yes, they are that good.
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