Rick’s Chophouse in McKinney is located in a building that’s more than a century old, but Chef Paul Petersen and owner Rick Wells are bringing a new energy to the place with their food and concept.
And people have taken notice, sometimes even driving across state lines for dinner.
Chef Petersen came to Rick’s from a stint at a restaurant in a small West Texas town. His food earned him nods from Esquire magazine, Texas Monthly and The Learning Channel.
For Petersen, who once tried his hand as a rock n’ roll drummer, the path to a well-lit kitchen wasn’t exactly planned. But now, after years behind the burners, Petersen has his own style.
“My technique is very French but I don’t call anything by French names. I give it Texas names,” said Petersen.
He prefers music by Slayer, The Ramones and Social Distortion, and even considers himself the “the Johnny Cash of the cooking world.”
If lip-smacking, hefty portions (22-ounce cowboy steaks) of Petersen’s Tex-othern fare isn’t tempting enough for you to visit McKinney, the fact that Rick’s Chophouse is connected to The Grand Hotel may sway you.
That means after a nice meal, guest can mosey over to the bar for a nightcap and then – swoosh – up the elevator and to bed.
“Ricks is the only four star restaurant in Collin County and we’re the only luxury boutique hotel that has an in-house four-star restaurant in the area,” said The Grand Hotel owner Don Day.
As Petersen put it simply, “It’s all about ‘the dining experience’ … it’s not about Chef Paul Petersen, it’s about the whole picture.”
If you want to grab local dining flavor in your own kitchen, try to Gourmet Yourself with our special feature including Chef Peterson's Ancho Glazed Texas Quail Recipe. Enjoy!
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