Frenchie sits in Preston Center Plaza in the Park Cities, one of several French-inspired concepts from Travis Street Hospitality, the Dallas group founded by Stephan Courseau and Daniele Garcia alongside partners Edward Goemans and Chef Bruno Davaillon. Davaillon's cooking here leans on classic French bistro fundamentals, built for all-day dining rather than a single service.
The menu moves with the clock: croissants and crepes in the morning, quiche, tartare, and salade Parisienne at midday, and poulet rôti, steak frites, and profiteroles for dinner. A dedicated dessert bar and wine list round out the operation, and the kitchen is run day to day by Executive Chef Reilly Brown and Executive Pastry Chef Dyan Ng.
Regulars point to the brunch service and the dessert program as the standouts, with service and atmosphere frequently mentioned as reasons to come back.
The menu moves with the clock: croissants and crepes in the morning, quiche, tartare, and salade Parisienne at midday, and poulet rôti, steak frites, and profiteroles for dinner. A dedicated dessert bar and wine list round out the operation, and the kitchen is run day to day by Executive Chef Reilly Brown and Executive Pastry Chef Dyan Ng.
Regulars point to the brunch service and the dessert program as the standouts, with service and atmosphere frequently mentioned as reasons to come back.