We want to tell you about the farm and tell you about the ingredients.”ĭuring a recent spring market dinner, my husband and I, along with 30 or so others, enjoyed six courses, each beautifully presented. “It’s more than just going to get something to eat. “Our market dinners are an experience,” Kaci says. Patina Green opens for lunch seven days a week, but serves dinner just once or twice a month, with two seating times that typically sell out. “These are my friends, and I count on them to keep my restaurant what it is.” “These are not just farmers to me,” he says. Robert is proud to work with many farms in his own Collin County, such as Cartermere Farms in Celina, where he gets his eggs and a great deal of produce, and Pure Land Organic in McKinney, which provides blackberries in summertime. I might change a dish for Saturday night on Saturday morning depending on my visit to the farmers’ market.” I’m always looking for the better option. Honestly, that’s kind of my style,” says Robert, a Dallas native and culinary-school graduate who honed his skills at such spots as the Rosewood Mansion on Turtle Creek and the former Oak Lawn favorite Ciudad. Robert tells me that sourcing ingredients from local farmers introduces unpredictability in menu planning, but he says that’s part of the fun. Regulars simply call the latter concoction the “Bob,” and it’s served only on Fridays at lunch, often selling out by noon.
I like Robert’s beer-can chicken-salad sandwich, chickpea-and-corn salsa, and tender shredded brisket tucked into a fluffy smoked-cheddar biscuit slathered with sweet and spicy jalapeño-blackberry jam.
Lunch service is casual diners order from a selection of hot pressed sandwiches at the counter, then pick up salads and sides from a refrigerated case. With each visit there is something new to admire-weathered curios, rickety sliding farm doors, dried hydrangeas, cleverly displayed vintage glass bottles-as well as something delicious to taste. In the past six weeks, I’ve made the 50-minute drive northeast from my home in Fort Worth three times to dine at Patina Green. Everything, including the reclaimed tables, rustic benches, and mismatched chairs used for restaurant seating, is for sale. In fact, the business is a family affair Kaci’s mom Luann helps run the retail side and often accompanies her daughter on back-road treasure hunts. Named for the shimmery green surface layer that appears over time on bronze and copper items, Patina Green offers not only Robert’s seasonally inspired menu but also architectural finds, antiques, and home goods curated by his wife, Kaci. “I work with everything from a 200-acre organic farm in Austin to a guy who literally has a backyard garden,” says the executive chef of Patina Green Home & Market, a restaurant and boutique that occupies a narrow, circa 1900 brick building on McKinney’s historic downtown square. Menus change according to what’s fresh.Chef Robert Lyford exchanges text messages daily with farmers all over Texas. In addition to daily lunch service, Patina Green hosts monthly, multi-course dinners.
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