Harvest at the Masonic occupies a restored Masonic Lodge building in downtown McKinney, brought back to its 1911 form and reworked into a three-floor operation. The ground floor carries the everyday flow of the room, the second floor houses Chef Dre's dining room, and the third floor — the old lodge hall — turns into the Masonic Lounge, with regional rock, folk, indie, and country acts playing against the original walls.
The kitchen sources seasonally and locally, working with North Texas farmers, ranchers, fishermen, and distillers. A grass-fed filet and a seasonal pork chop lead the savory menu, while a beef cheek dish and the dessert and pie program have built their own following among regulars.
Michelin named Harvest at the Masonic to its Selected list in the 2025 guide, and Eater included it on its essential 38 for the region.
The kitchen sources seasonally and locally, working with North Texas farmers, ranchers, fishermen, and distillers. A grass-fed filet and a seasonal pork chop lead the savory menu, while a beef cheek dish and the dessert and pie program have built their own following among regulars.
Michelin named Harvest at the Masonic to its Selected list in the 2025 guide, and Eater included it on its essential 38 for the region.