Texas Logo

Back

TruFire: Inspired Food in Frisco

By Elisha Neubauer

TruFire - named for the passion felt by its creators - has served up food and drinks in Frisco for eight years. The restaurant has done so well that co-founders David Kazarian and Jay Clark opened a second location in Southlake two years ago. "Business has never been better," Kazarian admits fondly. "We are grateful that our guests embrace our passion for quality, and we are relentless in our desire and effort to please them as a result."

Kazarian and Clark are obviously driven by the community's opinion. In fact, the surrounding community has great influence on the cuisine served by TruFire. "Our menu reflects a diversity in flavor, healthy options and deeply intense profiles which is reflective of the neighborhoods we are in," says Kazarian. "Frisco and Southlake have amazing residents across the spectrum in their dining preferences. We pay attention to broader market trends, and then how those trends are relevant, or not, to our community."

As an example, Kazarian describes how TruFire introduced quinoa into their menu options over six years ago ? before it became the trendy health craze it is today. "It was on the rise in the health oriented community," he explained. "Understanding our guests and their desire for both indulgent and healthy options, we developed a signature salad that remains one of our great selling items, The Spinach & Quinoa." The salad features organic spinach, quinoa, tomatoes, carrots, cranberries, and feta on a bed of organic spinach, finished off with a sweet honey-balsamic vinaigrette.

If you're looking for something a bit heartier, you can order a Ribeye Burger, with fresh arugula, aged cheddar, lemon aioli, and caramelized onions - or the TF Crab Casserole, made with lump snow crab meat with a tabasco-parmesan crust. TruFire has a line-up of pizzas as well, with whole wheat options available.

We asked Kararian to name his favorite item on the menu. "That is like asking who my favorite child is, I truly don't have one. We meticulously develop every item to be fresh, memorable and delicious!"

Share this:

Comments

Leave a comment:

* Login in order to leave a comment. Don't have an account? Join for Free



About The Author

Elisha Neubauer is a freelance editor, ghostwriter, book reviewer, and author. She is...

View Profile

Become an Expert Contributor

Have some knowledge to share, and want easy and effective exposure to our audience? Get your articles or guides featured on Texas Homes today! Learn more about being an expert contributor.

Learn More