The five-star restaurant that started in Watauga Conoco and became Colleyville's most talked-about dining destination.
Some of the best things in life happen by accident. For Franson Nwaeze, that accident happened in a dish pit in Tulsa, Oklahoma — and it changed everything.
For many travelers flying through Dallas/Fort Worth International Airport (DFW), finding a great meal before takeoff or during a long layover can be a challenge. Whether you're arriving at DFW, waiting for your next flight, or have a few hours to spare, Chef Point Bar & Restaurant is the perfect stop—just nine minutes from the terminals.
If you grew up in Dallas–Fort Worth, you probably remember Bennigan's. Back in the 90s, the Galleria Bennigan's Monte Cristo was legendary — layers of ham, turkey, and cheese, deep fried, dusted with powdered sugar, and served with raspberry preserves. It was decadent, iconic, and (if you ask us) unbeatable.
The aroma of spicy goat stew wafts through the kitchen at Chef Point Bar & Restaurant in Colleyville, Texas, where Chef Franson Nwaeze stands over a simmering pot, carefully adjusting the seasonings. The recipe, like the chef himself, has traveled thousands of miles to reach this moment.
Our food is prepared fresh to be delicious and full of flavor. All of the food is fully cooked at the time of delivery/pickup. Follow these easy instructions to reheat and enjoy.
