EG Steak, a Brazilian-style steakhouse in Frisco, opened seven years ago – a dream realized for owners David Jeiel and Alex Nunes. This year David and Alex decided to open another restaurant here in Plano and call it Bavette Grill. The concept originated in requests heard from patrons, that they’d love a restaurant that has the same quality and consistency as EG Steak but feels a bit more casual.
Bavette Grill uses USDA prime meats, but is not a steakhouse. “We are a grill or American bistro, which by definition is a hole-in-the-wall with comfort food,” said David. Its menu staples include champagne mustard deviled eggs, balsamic glazed farro and Brussels sprouts, prime short rib au jus, Chablis mac and cheese, and pineapple ginger marinated bavette steak. Prime meats are aged in-house for at least 50 days, ensuring the most tender and juicy cut.
Many of Bavette’s herbs, lettuce and vegetables are grown in a hydroponic community garden on the patio onsite. The chefs create spinach dip with fresh spinach, pesto from fresh basil and the Bavette salad with fresh greens. They’ve created the hashtag “#PatioToPlate” to appropriately describe the freshness of their ingredients.
Bavette Grill is open for dine-in, carry-out and curbside service 11:30 a.m. – 9 p.m. Monday through Thursday, and 11:30 a.m. – 9:30 p.m. Friday and Saturday.
Bavette Grill >
