French Technique And Texas Flavor<\/p>\n
At Field & Vine, chef Daniel Armand draws on a life spent in different kitchens and cultures. Born in Haiti and raised in France, Armand grew up in a bustling household with nine sisters, where the kitchen was the center of family life. He moved to the United States at 20, attended culinary school in New York and built a career spanning nearly four decades.<\/p>\n
His r\u00e9sum\u00e9 includes kitchens at The Galley on the Beach in Nantucket, Nick & Toni\u2019s in the Hamptons and Henry Street Ale House in Brooklyn Heights. He later moved to Texas, helping oversee large-scale culinary operations at the Hilton Anatole before joining the Plano hotel.<\/p>\n
That range of experiences now comes together on the menu at Field & Vine, where French cooking techniques meet Haitian-inspired influences, Texas ingredients and seasonal flavors.<\/p>\n
\u201cSome of my earliest memories are in the kitchen with my mother, learning that food has the power to bring people together,\u201d said Armand. \u201cField & Vine is a reflection of that belief. We want guests to feel welcome whether they are joining us for breakfast, a special dinner or simply gathering with friends. The menu is personal to me, but ultimately it is designed to create memorable experiences around the table.\u201d<\/p>\n
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\nPhoto: Matilda Preisendorf | Local Profile
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One of the restaurant\u2019s most appealing details is just outside the kitchen: an on-site herb garden. Armand harvests herbs including basil, sage, rosemary and thyme to use in dishes, syrups, cocktail garnishes and drinks. It\u2019s a small detail that connects the menu to the property itself and gives those fresh, seasonal ingredients a starring role.<\/p>\n
What To Order At Field & Vine<\/p>\n
If you\u2019re looking for a dish that feels made for a leisurely dinner, the French-style braised short rib is one to try. Slow-braised until tender, the short rib pairs rich, savory flavors with creamy mashed potatoes.\u00a0It\u2019s an ideal choice for a date night or a relaxed dinner when you want something a little more special than your usual weeknight meal.<\/p>\n
The wild mushroom and truffle risotto is another standout to look for. Rich, savory and built around classic flavors, it\u2019s a dish that makes a dinner out feel like a true occasion, even if the only thing on your calendar afterward is heading home.<\/p>\n
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\nPhoto: Matilda Preisendorf | Local Profile
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Every dish on the menu strikes a nice balance. It\u2019s special enough for a date night or celebratory dinner, yet approachable for hotel guests who simply want a satisfying meal after a long day.<\/p>\n
Stay For One More Cocktail<\/p>\n
When the lights go down, August offers another kind of night out. The cocktail bar and evening lounge trades the hotel\u2019s brighter, airier feel for deep colors, warm wood, leather seating and layered lighting. The atmosphere is intimate without feeling overly formal.<\/p>\n
The idea behind August is that the best nights don\u2019t always follow a plan. You might arrive for a cocktail, order something to share and decide to stick around longer than expected. It\u2019s a welcome addition for anyone looking for a place to unwind without committing to a full evening of reservations and elaborate plans.<\/p>\n
The drink menu offers a few different directions, depending on your mood.\u00a0August Bloom offers a bright, floral combination of McQueen and the Violet Fog ultra-violet gin, strawberry-lime syrup, tonic and dried hibiscus. The strawberry adds sweetness, the lime brings a citrusy kick and tonic keeps things light and refreshing.<\/p>\n
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\nPhoto: Matilda Preisendorf | Local Profile
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For a bolder sip, The Velvet Hour combines Deacon Scotch, Angostura bitters, chocolate bitters and strawberry syrup. Smoky Scotch and bitters bring depth and spice, balanced by a touch of strawberry sweetness and rich chocolate notes.<\/p>\n
Each has its own personality, so the choice comes down to whether you\u2019re in the mood for something spirit-forward, crisp and bubbly, or rich and complex.<\/p>\n
A New Reason To Visit The Clara<\/p>\n
Hotels often have restaurants and bars that primarily serve guests, but Field & Vine and August are designed to stand on their own as dining and social destinations. They give The Clara Hotel two different ways to spend an evening in Plano: a chef-driven meal grounded in personal history and seasonal ingredients, or cocktails and small plates in a dimly lit lounge.<\/p>\n
My recommendation? Start with dinner at Field & Vine, order some delicious food, then head over to August for a cocktail and conversation. It\u2019s a simple plan, with no overnight stay required.<\/p>\n
We thank The Clara for hosting and treating us. Make a reservation here<\/a>.<\/p>\n