Brady Coleis hard to notice in the sometimes chaotic atmosphere of The Hub in Allen. It's tucked away in a back corner to the left of the giant stage, hoping to inspire some curiosity with its unusual name. Those who do wander over are greeted with quite a unique shopping and dining experience.
The menu has a few salads, like the creamy lemon rosemary chicken salad and a few different sandwiches including The Salty Butcher cheesesteak with shaved prime rib and a Scotch bonnet pepper relish. Chef Bucalo spends most of his weekends here in Texas, although he still lives in Florida. He offers a four-course prix fixe menu, or as he likes to call it “a sampling menu,” on Friday and Saturday nights.“This is what I love to do. We take whatever is fresh and in stock each week and try to present it in a simple but unique way so everyone can get a taste,” Bucalo says.
Course two was spaghetti carbonara with a poblano cream sauce topped with shaved guanciale and a poached quail egg. Chef called it bacon and eggs spaghetti, which definitely sums up its appearance. The ingredients blended together expertly, especially after we poked that quail yolk and mixed it with the cream sauce.Next was smoked and braised red chili short rib swimming in jus.