Rick's Chophouse

The story

Crafted with passion, served with love

Steeped in Tradition, Rooted in Community

Rick's Chophouse opened in April 2007 as the first venture of owner Rick Wells and his Wells Group — what he calls the "Mothership." From the beginning, Wells framed the restaurant around a simple conviction: personal success should be used as a platform to make the world a better place. That ethos shapes everything from the sourcing of ingredients to the restaurant's active involvement in McKinney schools, churches, and nonprofits.

The setting reinforces the sense of history. Rick's occupies the ground floor of the Grand Hotel, a landmark built in 1885, and the original character of the building — exposed details, warm textures — coexists naturally with contemporary amenities and attentive service. Downtown McKinney provides the backdrop, and guests can extend the evening with a stay at the hotel itself.

Great Steaks, Southern Influences, Local Ingredients

The menu is best described as a gourmet American steakhouse with a distinctly Southern accent. Executive Chef Roberto Garcia leads the kitchen, turning out dishes that feel familiar yet carefully composed. Lunch spans Shrimp and Grits made with Anson Mills Antebellum White Grits, a Reuben built on Wagyu corned beef, Buttermilk Fried Chicken fried in pork fat with Creole creamed corn, and a bone-in Cowboy Ribeye served with loaded baked potato and Béarnaise. Starters lean into the Gulf Coast — jumbo lump crab dip, stone crab claws, and oysters prepared three ways: raw, Rockefeller, or fried with lemon confit and Hollandaise. Sunday brings a buffet brunch.

The commitment to local ingredients runs deeper than the menu. Wells Group operates its own organic farm, Water Boy Farms, which supplies the restaurants directly. The name honors Rick's father, a championship coach who treated the team water boy with the same respect as the star quarterback — a detail that says something about the culture of the place.

A Wine Program Worth Noting

Rick's Chophouse has earned the Wine Spectator Award of Excellence for 13 consecutive years — recognition that reflects a wine list built with genuine enthusiasm. Rick Wells is a self-described California wine lover, and that preference shapes the cellar. A dedicated section called Rick's Cellar highlights his personal favorites alongside a broader selection designed to be both recognizable and exploratory. The wine program pairs naturally with the steakhouse format, and hand-crafted cocktails round out the drinks offering for guests who prefer something mixed.

Space for Every Occasion

Beyond the main dining room, Rick's offers multiple private event spaces suited to business dinners, receptions, rehearsal dinners, and ceremonies. Live music is a regular feature, and valet parking is available on Friday and Saturday evenings. The combination of a landmark building, a kitchen grounded in American steakhouse tradition, and a wine program recognized at the national level makes Rick's Chophouse one of the more complete dining destinations in the Dallas–Fort Worth area.