Bavette Grill — Restaurant in Plano

I'm finding it difficult to believe I have yet to leave a review for this place. I've had coworkers, family members, dates and anyone else who will pay attention to me here, but I guess I never took the time to sit down and ramble on about what makes this place so great. Well, let's commence the rambling... though if you're like 99 percent of the population who uses the Internet, you've got better things to do and you can just take this five-star rating as the gospel and skip the next 5+ paragraphs.

My first impression of Bavette Grill was not a good one, though that was through no fault of their own. I loved the former BBQ place that was previously in this corner of the Granite Park strip mall and I was hesitant to accept anything else moving in here and taking the place of a joint that dealt in otherworldly cornbread and ribs. Nonetheless, a coworker recommended I come here and I'm glad she did because I've gotten over the BBQ place that shall remain nameless.

Bavette Grill manages to impress before you glance at the menu. The decor is kind of a mish-mash of contemporary with... other stuff. Booths are plentiful, lighting is ambient but still bright and the covered patio is one of those that can conceivably be used 365 days of the year, regardless of the weather. I'm not doing the best job explaining it, clearly, but suffice it to say that quite a bit of thought went into the layout and design choices on display here. (I would like to give a quick round of applause to whoever picked out the wall decor in the men's bathroom. There's a sculpture in there that I'm trying to figure out how to sneak out without anyone noticing.)

The wine list and cocktail menu offer plentiful choices, and it's my hope the beer selection will follow suit someday. (Then again, the Frisco/Plano area is not lacking for beer bars, so it balances out.) Cocktails have a funny naming convention that zeroes in on 80s nostalgia and since I'm wearing a Swatch watch as I type this, they know their audience.

But the food menu is the true highlight. I've been coming here about a year-and-a-half and I've never had anything bad. Salmon cakes are a must as an appetizer if it's your first time, while the tomato basil soup is a delicious alternative. Salads and sandwiches run the spectrum of options (shout out to the lunch menu's ahi sandwich which can also be found in the dictionary next to the word "masterpiece"), and the entrees are wonderful. I used to get this tuna steak dish that was legit but it swam off the menu months ago. Since then, the salmon with rice pilaf has never let me down and a recent pepper steak special has me now thinking the kitchen staff is entirely made up of archaeologists who have unearthed secret cooking techniques hitherto unknown anywhere else in the world.

(I had dessert here once on a date and I remember nothing about it. The dessert, not the date. I'm not a sweets person to start with, so use your best judgment if finishing your meal with a dessert.)

Of course, I'd be remiss to not mention the staff, and everyone I've ever had the pleasure of encountering here has been exceptional. Ethan, Elizabeth and all the rest make sure every customer has a memorable visit with their service, attitude and engagement. Kevin waited on us this most recent visit, and he continues this tradition with an attention to detail rarely seen in, well, any occupation. I don't know if he's new or not, but he's an essential member of this team.

If you took the time to read this entire review, chances are good you're either a regular here or you're now curious enough to give it a shot. Either way, you'll find more than a few things to enjoy on your next visit to...

My Mom and I were running late for our 12:30PM reservation, so I called the restaurant to inform them of our 15-minute delay. Rebecca was very kind, courteous, understanding, and professional, told me not to worry and that she would inform the hostess of our slightly delayed arrival. When we walked in, we were greeted by Ethan with a smile and shown to our table.

As first-time visitors, we were wowed by the phenomenal food, the ideal portions, impeccable service, vibrant energy, cool vibe, and beautiful ambiance. The song choice was solid too! We enjoyed it all. Our server, Aylin, suggested several Menu items and was attentive without being intrusive, engaging, and receptive - made sure we had what we needed and checked on us during our meal which we appreciated. She also mentioned Wine Dinners, Tastings, and other Specials she felt we would be interested in. I loved her energy and enthusiasm. We will make sure to request her again on our next visit.

We ordered the “Sweet Dreams” and “Come Fly With Me” Cocktails. Clearly, only the freshest ingredients are used in the preparation of their handcrafted cocktails. Both invigorated our taste buds and had just the right balance of flavor and intensity. Additionally, Aylin brought still water - per our request - to the table.

The Tomato Basil Soup lent a harmonizing, creamy, savory, sweet, richness, depth, and well-balanced flavor. It was an absolute delight for our palate.

The Chicken Club was comprised of French Bread with layers of tender, juicy, and well-seasoned, flavorful high-quality meat that melded together beautifully with mayo and garden pesto.

The Fries were a true standout. I love that they are small, thin, well-seasoned, and plentiful. With the garlic herb salt they use, it is no wonder these little numbers are so addictive.

The BVT Steak was most noteworthy, however, and undoubtedly the star of the show. THE most succulent, tender cut of meat I have ever had. It was well-marbled and provided that texture and depth of flavor that far exceeded my expectations. The Balsamic Glaze imparted a distinct flavor and complemented the steak remarkably well. It was also perfectly cooked to my liking (medium-well). Every bite was pure heaven. The Cream Cheese filled Peppadew Pepper was a nice touch and further enhanced the taste of the steak by way of a smoky, sweet flavor.

The Pistachio Tres Leches Cake was the perfect conclusion to our meal. The creamy mouthfeel, spongy texture, and a nutty crunch to top it all off was the ideal accompaniment to the Coquito - which came highly recommended by Aylin and which she so delectably described as liquid dessert- and it did not disappoint.

Props to the owners, management, and Chef. Five Star Meal all around. All dishes excellent! We will be back! They even have a Hydroponic Garden on their patio and all sauces are made-in-house. Pretty much all items are (or can be modified to be) Gluten-Free. It’s more than just being healthy or trendy; it’s a lifestyle - and Bavette Grill hit it out...

This place has hit the mark in so many ways. Being a Fine Dining Server/Bartender/Chef/Kitchen Manager/ Floor Manager/Prep Cook/Etc. Over the last 24 years, I rarely walk into a restaurant and leave highly impressed. They say nurses make the worst patients and I get that, because I always find myself critiquing every position when I dine out. I will do a brief walk through. I walked in with my friend/High Tea Manager Alan and was greeted immediately by Eric who sat us. I was impressed by the cleanliness of the restaurant and the decor. Eric got our drink order and described the drink menu and wine list with great detail. He attempted to sell us a bottle of wine at very little over market price. I didn’t tell him I don’t drink because I wanted to test his knowledge on wines lol. I ordered a sweet tea which I know is not on the menu, it’s not on the menu at my restaurant either but can easily be made with simple syrup so I ordered that. Again very impressed. I had 3 cups and my drink was replaced every time before it ran out with a new tea and side of simple syrup from the bar. Everything about Eric’s presentation and knowledge of the menu and wine/cocktail was outstanding. He even offered us a lunch and dinner menu because it was close to 4. Eric is very knowledgeable. On top of that he has a way of making his guests feel comfortable, and not rushed. It was a personal and enjoyable experience. You can tell that Eric has a passion for serving and a gift that very few of us have. He holds the same values as me when it comes to the customer and the well being of the restaurant being more important than money. I took several pictures but it’s not letting me upload them for some reason. I can only find these 2 pictures from my gallery. So being experienced in the back of the house next I critique end food. I ordered the deviled eggs and French soup. The taste of the food was amazing and so was the presentation, Eric properly coursed my order. Then I ordered the burger and I was in heaven, many years ago I cooked at a restaurant in Florida that used different steaks to grind up and make burgers and they were so good. When I bit into this burger made with steaks and short rib it brought back so many good memories of my early 20s and working there, it was just great. The homemade ketchup with Frites was incredible.The head chef even came to the table to introduce himself which was awesome. The bartender introduced himself and so did the manager. I couldn’t possibly eat anymore. I will definitely be back to try dessert. Everything about this experience made me and my guest leaving amazed. Outstanding job...