Big Texas concept thrives in Frisco
The Stonebriar Country Club of Frisco, Texas is its own private world. And bills itself on being a “home away from home” for its members. On this expansive property there are two 18-hole golf courses, eight tennis courts, a Class III swimming pool with two diving boards and staffed with lifeguards. And a food and beverage experience for all moods and times of day.
Built in 1988, the club was a cornerstone of the massive development of the high-end residential community included in the Dallas-Fort Worth metro area. And through the years, the club has adapted, risen to challenges, and delivered on its promise to offer, above all, comfort, and a reliably top-notch experience, says Chelsea Williams, director of food & beverage for Stonebriar Country Club.
“Stonebriar has been a staple here in Frisco. And we maintain our traditions and member events, but at the same time, we’re always finding ways to enhance the experience.”
With monthly chef dinners and detailed wine dinners presented in collaboration with local wineries, the large club continues to offer a respite for families and members from the world of worries.
In this week’s Q&A with Boxerbrand blog Recipe for Success, Chelsea Williams offers a glimpse into the “very big” experience of the thriving Frisco, Texas concept.
Boxerbrand: What’s the experience at Stonebriar Country Club?
Chelsea: Above all, we want to provide comfort to our members, and feel like a home away from home. We strive to be bigger, faster and better than all the rest. From our two 18-hole golf courses, to our restaurants, pools, and activities, our guests notice that we remember their names, and that we connect on a personal level to make everyone feel at home.
Boxerbrand: How are you different from other golf courses?
Chelsea: We’re a much more elevated experience than your typical golf course. We’re cleaner, smell nice, and are very beautifully landscaped. We retain old-world grandeur in our architecture, and our theme colors of navy and gold are found throughout our restaurants. But at the same time, we’ve mixed in the modern world, with our cuisines, our wines— we have a Level 2 sommelier who is always working on ways to excel with our wine list—and our dining concepts offer everything from gentlemen’s only (and ladies only) dining options, to family friendly options, and adults-only.
Boxerbrand: Please tell me about your dining concepts.
Chelsea: We have six concepts on site. We have Our 19th Hole, which is a gentlemen’s grill, and is connected to the men’s locker-room, and features a full bar. We also have Queen’s Quarters, connected to the ladies locker-room, with a full bar. For dining, we have The Tavern, which is age restricted to 21 and up, and which features a patio, a giant bar. We also have The Grille, which is a family friendly restaurant and features a chef’s table with prime rib and family brunch. Our Briar Room & Clarendon Room are connected to the Grille and we use them for private events, Sunday brunches and overflow seating. And, The Cove is our new outdoor dining experience connected to the tennis and pool facilities. It also features a full bar, and it’s on turf, with really pretty outdoor lighting and seating. And for young kids, we’ve started something called The Snack Shack, where we offer chips, candy, and ice cream. This year we added a bell so little kids can ring it and get a free popsicle.
Boxerbrand: What menu items are unique to Stonebriar?
Chelsea: One of our biggest staples is the Macadamia-encrusted chicken. Everyone loves that, and it has been on our menu forever. And every Friday we serve a clam chowder that everyone loves. We do a fish rotation with whatever we can get that’s market fresh, and a prime rib. To be more inclusive, we’ve also broadened our menu’s demographics to include an Udon noodle dish with pork bellies and crab sushi rolls—they’re both very popular —and we also offer full vegan and vegetarian menus, including a lentil bowl and a fried cauliflower taco.
Boxerbrand: How have you met the challenges of inflation and supply chain?
Chelsea: The biggest challenge we faced at one point was getting sod. That’s a major factor in a golf course. We solved it by constantly monitoring the supply situation and keeping up communications with vendors, who worked hard to ship us what they could. We were challenged with this because we needed to uphold our standards of quality. But, in the end, we were able to source our materials and maintain. A lot of businesses look at these challenges as obstacles but, looking back, I appreciate them for the challenges they presented, and our ingenuity to overcome them.
Boxerbrand: What makes you optimistic about the future?
Chelsea: It’s hard not to be optimistic at this point. We in hospitality have had to overcome and grow in so many different ways in the last two years. It’s taught us to think differently, to innovate and get creative. You can’t do the same thing you did 20 years ago, or even two years ago. But I love to be challenged, and, I think the past two years have made us more resourceful and efficient.
Boxerbrand: And your menu covers have worked out?
Chelsea: Yes! We use Boxerbrand in all our restaurants, from breakfast, lunch and dinner, to dessert and table tents. They’re so beautiful that other resorts in the area have seen them and put in their orders to Boxerbrand too. —The Stonebriar Country Club uses Boxerbrand menu cover lines Capri and Shimmer in its table presentation Thank you!