Exploring the Flavors of Historic Main Street Amidst a Season of Transformation
By Ashli Urano
As Frisco’s historic downtown undergoes an estimated $58.5 million redevelopment, The Rail District finds itself at the heart of change. While construction crews work tirelessly to widen sidewalks, upgrade infrastructure, and make the area more walkable and pedestrian-friendly, The Rail District’s beloved restaurants continue to serve delicious cuisine.
To celebrate and support them during this period of transition, we headed out on a progressive dinner through The Rail District. This unique dining experience, where each course is enjoyed at a different restaurant, allowed us to sample the diverse flavors of the neighborhood while navigating the temporary challenges of construction.
Eight 11 Place: Drinks
Eight 11 Place, with its mix of rustic and modern touches, provided an ideal starting point for our progressive dinner. When I arrived, the host said my friend, Jana, was already seated comfortably outside on the patio. As he led the way through the dining room, I admired the restaurant’s sophisticated design.
The interior’s brick walls are painted deep blue, accented by wooden wainscoting. A mix of natural wood tables pairs perfectly with white cross-back chairs and cushioned metal stools. The space has recessed lighting and delicate pendant fixtures, while the ceiling is painted dark blue with exposed wooden beams.
Once outside, I took in the beauty of the patio’s design. A wooden pergola with string lights hangs overhead. Comfortable gray wicker chairs and wooden tables create intimate seating areas, along with picnic tables and patio umbrellas. There are several barrels repurposed as high-top tables, adding a rustic touch. A standout feature is the rectangular fire pit tables, complete with glass wind guards – perfect for cooler evenings.
Our server recommended his two favorite signature cocktails, the Berry Passion and the Ocean Breeze. The Berry Passion arrived first, a mix of Tito’s vodka, Malibu rum, and Chambord. Blackberry juice added depth to the raspberry’s sweetness, while a splash of lemon provided a refreshing twist. With each sip, the smooth vodka base allowed the fruit flavors to shine through. The cocktail was garnished with a sprig of fresh mint and a few plump raspberries.
When the Ocean Breeze arrived, Jana became ecstatic after seeing the garnish. A rock candy swizzle stick encrusted with blue crystals was placed across the top of the glass. The rim was dusted with purple and blue sugar crystals, adding to the presentation.
Tito’s vodka, with muddled lime and a hint of lime juice, brought the Ocean Breeze cocktail to life. After taking a sip, a burst of lime was followed by a gentle sweetness. Each sip tasted smoother than the last. As the swizzle stick slowly dissolved, changing the drink’s color and taste, it felt like a little touch of magic inside the glass.
Eight 11 Place’s extensive drink menu features a selection of wines, creative cocktails, local craft beers, and domestic favorites. The restaurant’s happy hour specials run Tuesday through Thursday, offering discounted food and drinks, including charcuterie boards, pizzas, and house wines.
As we enjoyed our cocktails, we knew the evening was off to a fantastic start. Eight 11 Place set the bar high, leaving us eager to discover what the next stop would bring.
Parking Tip: For those driving to Eight 11 Place, a small parking lot is conveniently located behind the restaurant.
Haystack Burgers and Barley: Appetizers
After finishing our cocktails, we were ready for the next course at Haystack Burgers and Barley. As we walked to the counter to order appetizers, the decor felt bright and cheerful, and large windows flooded the interior with natural light, creating an open, airy feel.
The ceiling’s painted white beams, ductwork, and piping add an edgy industrial feel, softened by warm, diffused lighting. Walls showcase white paint on exposed brick, maintaining a clean, bright ambiance. This neutral backdrop allows colorful accents to pop, while hexagonal tiles on the bar front add a unique touch.
After placing our order at the counter, we chose a table near the open kitchen, allowing us to observe the chefs hard at work. There were plenty of seating options, from high-top tables with metal stools to traditional wooden tables surrounded by white spindle-back chairs. A comfortable gray upholstered banquette lined one wall, situated beneath a yellow neon sign.
We decided to start with Haystack’s Pick Three appetizer, selecting guacamole, queso, and salsa with tortilla chips. The guacamole immediately stood out as being freshly prepared. Jalapenos added a noticeable kick to the chunks of ripe avocado and diced tomatoes. Each bite provided a balance of creamy and spicy with a subtle garlic aftertaste.
The queso, a family recipe from owner Kevin Galvan, surprised us with its super thick consistency. American cheese, flour, and milk formed a creamy base for the diced bell peppers. Cumin and other spices easily sealed the deal. The salsa was also thick, with bold, fresh flavors coming through with each bite. Jana and I layered the house-made tortilla chips with a combination of all three.
We also ordered mozzarella sticks, which was unusual considering how heavy they tend to be. After a bit of research, I discovered that these would definitely be different. Hand-cut from a block of fresh mozzarella, each stick was rolled in panko crust and then lightly fried.
With their delicate taste from the fresh mozzarella and thin layer of breading, Haystack’s mozzarella sticks offered a more refined take on the classic appetizer and were served with house-made ranch and marinara sauce.
Other appetizers include Fresh Cut Kennebec Fries and Haystack Onions, with the option to mix both in a “Half/Half” order. Fried Pickles are a popular choice, while the Ranchero Chicken Stuffed Jalapenos offer a spicy kick.
Parking Tip: Customers can use a newly added gravel turn-in at the front of the restaurant or access the parking lot from the back. If the lot is full, there’s additional parking available on the grass across the street.
Randy’s Steakhouse: Soup and Salad
Our progressive dinner continued at Randy’s Steakhouse, where we arrived for the soup and salad course. The restaurant, set in a converted 1869 Victorian-style home, beautifully combines historical charm with the sophistication of a high-end steakhouse.
Each room’s decor tells a unique story. The main dining room’s dark wood chairs with vertical slats pair beautifully with crisp white tablecloths. A large crystal chandelier serves as a stunning centerpiece, while the walls are decorated with artwork, including landscapes.
One of the most striking features of Randy’s decor is the creative use of photography. Large-scale black-and-white images, backlit with red accent lighting, line the wall above tufted burgundy booths. This modern touch contrasts with the restaurant’s overall traditional setting.
We chose to dine at the bar, which offered a slightly more casual atmosphere while maintaining sophistication. Three mirrored backdrops showcase an extensive liquor collection illuminated by warm accent lighting from above. The polished wooden bar top is complemented by barstools with comfortable red cushions. Randy’s bar is perfect for enjoying a drink or a meal in style.
The menu presented an unexpected surprise – Turtle Soup. I was unsure how to feel about eating turtle meat, especially when the daily soup special was Lobster Bisque. Before Jana and I could decide, the bartender arrived with great news. Despite its name, the soup is actually prepared using ground filet mignon. It is a clever substitution that maintains the essence of the traditional recipe.
Upon tasting, the soup revealed a complex flavor profile that blew me away. The tomato-based broth was enhanced by a blend of spices, including cayenne and black pepper. Worcestershire sauce added depth, while V8 juice contributed to the soup’s overall success. The result was a chili-like soup, each spoonful unveiling new layers to taste.
We ordered the Walnut & Feta Salad to accompany our soup. Served on a bed of baby spring lettuce with arugula, this dish provided a refreshing contrast to the soup. Creamy feta cheese and toasted walnuts were tossed throughout the salad, offering a variety of textures, while a light balsamic vinaigrette tied the ingredients together.
As we enjoyed our soup and salad, we began to appreciate the quality in what is often considered a simple course. The Turtle Soup, in particular, was incredible – a dish that could easily stand on its own as a main course. The salad, while more traditional, was executed with a level of detail that made it better than expected. The toasted walnuts seemed never-ending, which made Jana smile.
Along with the Turtle Soup and daily soup special, the menu’s classic salads include the Dinner House Salad and The Wedge. For those seeking a twist on tradition, Randy’s Caesar Salad incorporates jalapeno peppers and cumin.
The atmosphere at Randy’s Steakhouse, combined with the surprising complexity of our soup and salad course, created a memorable moment. We realized each place had offered something unique and unexpected, making our next stop even more exciting.
Parking Tip: Randy’s has its own parking lot.
Didi’s Downtown: Entrees
We arrived at Didi’s Downtown for the main course of our progressive dinner. With over 30 years of culinary experience, Chef Scott Hoffner opened the restaurant in 2018, naming it after his late mother, Diane “Didi” Hoffner.
The restaurant’s atmosphere made us feel alive when we stepped inside. The space showcases exposed wooden beams, from light pine to rich mahogany. White-painted wooden panels brighten select walls, preventing a heavy atmosphere, and string lights can be seen across the ceiling, adding a cozy touch to the design.
A railroad theme, along with Texan influences, is prominently highlighted throughout the restaurant. A large painting of Willie Nelson is on display, while a wooden Texas flag serves as a bold statement of Lone Star pride. Surfboards add an unexpected touch to Didi’s ongoing theme. Wooden tables with stylish ladder-back chairs are scattered throughout the restaurant, in addition to booth seating along the walls.
Jana and I sat at a booth near the bar since the patio area was full. Our server greeted us with a warm smile, explaining the evening’s specials before recommending a few of Didi’s signature dishes. Standout options include the Texas Chili and Jalapeno Barbeque burgers. Entrees feature tempting dishes like the Redfish and Grits (creamy jalapeno smoked Gouda grits) and Blackened Catfish Pontchartrain. The sandwich section offers creative options like the Hot Honey Buttered Fried Chicken and General Tso’s Chicken sandwiches.
During our visit, we shared two popular dishes – Mahi-Mahi Tacos with a side of Mexican Street Corn (elote) and the Grilled Chicken Club with fries. The blackened mahi-mahi tacos were nestled inside flour tortillas, complemented by jalapeno aioli, pico de gallo, slaw, and queso fresco. The side of Mexican street corn, charred and topped with cotija cheese and chili powder, elevated the entire dish.
The Grilled Chicken Club sandwich, served on thick slices of toasted sourdough bread, featured a juicy, perfectly seasoned grilled chicken breast covered with melted provolone cheese. Thick bacon added a smoky crunch to the creamy slices of ripe avocado. Fresh lettuce and tomato brought a refreshing crispness to each bite, while dijon mayo made the sandwich feel complete. I enjoyed the fries more without ketchup due to the chef’s use of spices.
As we prepared for our final stop, we left Didi’s Downtown impressed with the entree course and the fantastic service we received. Jana and I agreed that we would definitely return for more than entrees after having such a positive experience.
Parking Tip: Didi’s has its own parking lot next to the restaurant. If full, additional parking is available in the lot to the left of the building when viewed from Main Street. Coming from Preston, drivers can turn right just after the restaurant and will find the overflow lot on the left.
Heritage Table: Dessert
Our progressive dinner through Frisco’s Rail District concluded with the dessert course at Heritage Table, a converted 1917 Victorian-style home. Chef Rich Vana opened the restaurant in 2013 and recently became a James Beard Award Semifinalist.
When Jana and I arrived, the dining room was packed. We secured the last two seats at the bar, where pendant lights with large gold-toned shades hung above the dark wood counter. Everyone surrounding us seemed to be happy as the room was filled with lots of laughter and conversation. Before diving into desserts, we ordered espressos to recharge.
Heritage Table’s dining room has a mixture of dark and light wood tables paired with cross-back chairs. Framed black and white photographs hang on the walls, along with Texas-inspired artwork. Large windows provide plenty of natural light during the day, while string lights and brass chandeliers add to the relaxing atmosphere during the evening.
The bartender stopped by to share his thoughts, recommending two of his favorite desserts. The Chocolate Silk Pie arrived first, with a perfectly piped swirl of vanilla whipped cream on the side, ready to cut through the richness. With the first bite, the Oreo cookie crust and silky-smooth chocolate filling instantly came together as one. The bartender explained that the filling was made with a minimal amount of ingredients, resulting in a rich, yet not overwhelming taste.
When the bartender delivered the Basque Cheesecake, Jana said she could already tell this was her favorite. Unlike traditional cheesecake, this crustless version featured a caramelized, bronzed top layer. While the center was light and creamy, it was also decadent. A base made from almond Florentine cookies added a nutty flavor and texture to the cake. The dessert was elegantly garnished with an additional almond Florentine cookie, fresh strawberries, and a sweet strawberry coulis.
The desserts at Heritage Table were a fitting end to our progressive dinner. Chef Vana’s approach honors classic recipes while adding subtle, chef-driven improvements. The dessert course managed to feel both comfortingly familiar and refreshingly new.
Parking Tip: Heritage Table has its own parking lot. If it happens to be full, additional parking can be found on nearby side streets.
Our progressive dinner through Frisco’s Rail District was a great way to experience Main Street’s restaurants during the ongoing renovations and construction. Each stop offered something unique, from cocktails at Eight 11 Place to desserts at Heritage Table. The construction has not stopped these establishments from delivering fantastic food and drinks while providing exceptional service. In fact, the dining scene in Frisco’s Rail District continues to be a wonderful place to make lasting memories for years to come.
Ashli Urano is a freelance writer obsessed with competitive tennis, true crime, and her Golden-doodle named Sadie Kirenia.
