Frisco's oldest family-owned restaurant is still known for providing impeccable meals along with memorable dining experiences. Randy Burks, owner/chef of Randy’s Steakhouse, began his culinary career in 1986 working for Dale Wamstadt at Del Frisco’s Prime Steakhouse. By 1993, he had the opportunity to open his own eatery, Randy’s Country Kitchen. By 1995, he established his current, first-class steakhouse at 7026 Main St., with an extensive wine list.
"I started at Del Frisco’s as a server, but soon found that my true calling was in the kitchen. Dale trained me in all aspects of kitchen management, as well as how to prepare the finest steaks and seafood. I learned the precise art of being a sous chef, then was promoted to head chef and finally to kitchen manager. I enjoyed those years immensely," Randy recalls.
After preparing comfort foods, Randy says he realized he missed cooking sizzling, signature steaks to be served with fine wines. "So when Mrs. Vivian McCallum put her beautiful, old Victorian-style house on the market, which was just a few blocks about from Randy's Country Kitchen, I purchased this historic home with the intention of transforming it into a prime steakhouse."
Formally known as the T.J. Campbell house, Randy's current location was built in 1869 during the cattle drives traveling north. Preston Road was part of the Shawnee Trail, over which trail drives took herds of cattle to northern markets. In 1902, the railroad came through Collin County and the city of Frisco was established. In 1903, Mr. Campbell moved the house to the current location on Main Street in Frisco. The house was moved from the original location on what's now Preston Road by oxen pulling it on logs. The house was constructed from lumber hauled by wagon trains from Jefferson, Texas.
During the transformation, Randy says they took the utmost care to preserve the historical aura that the McCallum family had given their home.
Specials are routinely offered in Randie’s Lounge from 5-7 p.m. on weekday evenings for half-price cocktails and wines as well as a bar food menu, such as spicy buffalo chicken wings, cheeseburgers, beef empanadas, tamales, prime rib sandwich, beef filet nachos, grilled chicken sandwich, loaded French fries and bruschetta.
"Guests rave about our blackberry filet, a tender filet mignon with a blackberry red wine sauce, as well as our 20-ounce Australian lobster tail broiled and served with hot melted butter. And we complement our incredible dishes with a selection of 150 wines from around the world," says Randy.
Other entrées include dishes such as beef tournedos, prime rib, crab cakes, Parmesan crusted tilapia, lamb chops, filet mignon, baby back ribs, chicken marsala, salmon filet, crab legs, scallops and pork chops with a bourbon peach glaze. Dessert choices are bread pudding with Jack Daniels sauce, fudgy chocolate mousse, key lime pie and crème brûlée with raspberry sauce.
Randy says their wine dinners are popular. That five-course meal includes Randy's hors d'oeuvres and wine pairing, a first course and wine pairing, a second course and wine pairing, an entrée and a dessert.
Regarding ambiance, Randy reminds that the restaurant’s home is on the list of the Texas Historical Registry. He says they also have several private rooms that are perfect for parties or special events.
"Serving delicious food is our passion," he assures.
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Randy focuses on offering prime, hand-cut steaks, as well as fresh seafood and the best available produce.
Randy's Steakhouse restaurant boasts several private rooms that are perfect for parties, including an elegant ballroom to the more casual McCallum Room.
