Frisco’s best restaurant reinvented itself this summer, ditching breakfast, lunch and brunch to focus on a high-quality dinner experience. It seems to be working, as the century-old Victorian house fills up on weekend evenings with families, dates and customers who just want to enjoy the expansive patio. One thing that hasn’t changed: Owner Richard Vana still stops by every table, making sure guests are loving their deviled eggs, cheddar grits and smoked double-cut pork chops.
Top pick: A summer pasta dish showcasing the kitchen’s dough skills also highlighted local mushrooms by stuffing them into agnolotti and presenting them beautifully on a plate dotted with scoops of pesto and thin, cracker-like croutons.
Fun fact: Everything here is made from scratch, including pastas and ice creams. The Heritage Table is also doubling down on its commitment to local farms for meat and produce.