Trick Rider, the high-end steakhouse at Omni PGA Frisco Resort, named chef Joe Riojas its new executive chef. Riojas, known for his impressive culinary background, revamped the menu to elevate the dining experience.
In his new role, chef Riojas crafted a diverse and exciting menu showcasing his expertise and creativity. Among the standout starters is the luxurious wagyu beef tartare. The new offerings include a beet salad featuring roasted and pickled beets paired with apple, quinoa, labneh and walnut. The popular wedge salad now features killer pecans from Lucas, Texas and Point Reyes Bay blue crumbles, complemented by smoked applewood lardons.
The steak selection at Trick Rider is also enhanced with four cuts of 45-day dry-aged prime beef, ranging from an 18 oz. Kansas City strip to a 36 oz. tomahawk. Wagyu options include a 6 oz. spinalis, a 72-hour short rib, a 12 oz. Delmonic, and a New York strip. For those seeking a comprehensive experience, a grand tasting of the wagyu menu is available. Diners can further customize their steaks with a variety of sauces and enhancements.
Chef Riojas introduced new entrees, including an Iberico pork chop with a sorghum glaze, a half-rack of lamb served with mint gremolata, cucumber, and labneh, and a luxurious King crab dish. Vegetarian guests can enjoy a grilled eggplant dish featuring labneh, chickpea and tomato passata.
Riojas honed his skills at Houston’s renowned Uchi under James Beard Award-winning chef Tyson Cole. His culinary journey includes serving as sous chef at José Andrés’ innovative Mediterranean restaurant Zaytinya in Frisco and, most recently, as executive sous chef at the Michelin-starred Italian eatery Carbone in Dallas.
Outside the kitchen, Riojas is an avid mountain biker and Brazilian jiu-jitsu practitioner. A musician who plays both guitar and piano, he enjoys spending time with his wife and two children in their Celina home. Riojas, a proud Navy veteran, served as a combat medic for the United States Marines.
Trick Rider is open Tuesday through Thursday from 5:00 to 11:00 p.m. and Friday and Saturday from 5:00 p.m. to midnight.
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