From snow cones to steaks: Chef Phillips returns to Fort Worth, Del Frisco’s
Mr. Sno Cone has grown up to become the chef at Del Frisco’s.
Chef Todd Phillips, who once sold snow cones inside his family’s snow-cone-shaped stand on Camp Bowie Boulevard, is back home as the new chef at Del Frisco’s Double Eagle Steakhouse in downtown Fort Worth.
Phillips comes home from 15 years at now-closed J.R.’s in Colleyville. Before that, he was Reata’s chef six years.
At Del Frisco’s, “you’ve got such high quality — the steaks are awesome,” Phillips said.
Del Frisco’s menu doesn’t change much across the 16 locations nationwide. But Phillips gets to come up with nightly specials and the menus for promotional wine dinners.
“What really sets the great steakhouses apart are the toppings,” he said.
“We have a lot of great toppings here.”
For example, Del’s has a filet mignon topped with Alaskan king crab.
Phillips grew up in Fort Worth. His father, Vernon, owned a watch repair shop and the Mr. Sno Cone stand near Camp Bowie Boulevard and Horne Street.
Del’s has been in Fort Worth 23 years, but only recently added weekday lunch hours.
“We do the classic downtown lunch, with great quality,” he said.
It’s a good time to sit on Del Frisco’s Main Street patio or New Orleans-style wrought-iron balcony.
Del Frisco’s has added two new desserts: a pineapple upside-down cake and a chocolate-hazelnut crunch bar.
It’s open for lunch and dinner weekdays and dinner weekends. Sunday brunch is served on holidays such as Easter or Mother’s Day.
Del’s is at 812 Main St., on the “beef block” of steakhouses downtown near the Fort Worth Convention Center; 817-877-3999, delfriscos.com.
