FANZO Sports Bar has opened their doors in Frisco. The chef-driven concept is now ready to welcome sports fans and foodies from across the city at their upscale sports bar. To celebrate the grand opening, the FANZO team will be offering appetizer and cocktail samples to guests on Saturday, March 23 and Sunday, March 24 from 6 p.m. to 9 p.m.
The elevated menu highlights culinary creations from famed Chef Vijay Sadhu, including bang bang chicken, served with curry leaves, scallions, ginger, garlic and bang bang sauce; chicken lollipops, available with either spicy manchurian sauce or gochujang sauce; crispy chicken wings with Chef Sadhu’s special FANZO sauce; and the braised short rib, topped with Mexican curry mole and fenugreek mashed potatoes.
“At FANZO, we transcend the traditional sports bar,” says Chef Vijay Sadhu. “Our goal is to set a new standard of excellence for restaurants not only in Frisco, but across the sports bar genre, where fans and foodies alike can come together.”
Not to be missed are the exclusive craft cocktails, created in collaboration between Chef Vijay Sadhu and acclaimed Dallas mixologist, Brian McCullough. Guests can try a host of FANZO’s classic craft cocktails, like a Filthy Martini, or a FANZO Old Fashioned. New cocktail features include the Green Goddess, featuring mezcal, cucumber puree and ancho chiles, or the Staycation, made with Lockwood pineapple rum, Monin syrup, house-made turmeric syrup, mango puree, coconut yogurt and a splash of bubbles.
The Frisco FANZO location features a seven-foot-high video wall, which will screen every sports event from March Madness to The Masters to the Kentucky Derby.
FANZO Sports Bar is located at 5977 Preston Rd Retail Building 1 Suite 100, Frisco, and will be open Monday through Thursday from 11 a.m. until 12 a.m., Friday 11 a.m. until 2 a.m., and Saturday through Sunday from 10 a.m. until 2 a.m. The restaurant will also offer happy hour specials from 4 to 6 p.m. Monday through Friday.
Don't miss anything Local. Sign up for our free newsletter.
