DFW Restaurant Week 2015: Jasper’s Plano

Hey foodies! We have been busy eating to bring you some great food porn and an even better read. This installment will tell you all about our eating adventure during one of our picks during DFW Restaurant week this year.

When reviewing the menus for Restaurant Week, Jasper’s immediately stood out and I knew I had to saddle up Christa and head there ASAP! We hope you enjoy this read as much as we enjoyed eating it. 🙂




Off in Plano is the Restaurant Jasper’s. Jasper’s serves what they call “gourmet backyard cuisine,” and that actually is a great description if you ask me. The food there is a refined spin on comfort food.

We got to the restaurant right on time and as soon as we walked in, we were greeted by the hostess. She sat us down by the window and we quickly looked over the menu.


I tried to get Christa to participate in the impromptu photo op I wanted to have, but she wasn’t feeling it.

DSC_2053 DSC_2057 DSC_2054

-__- After a few selfies later, our waitress came to take our drink orders. I started with water and Christa had their Argentinian red wine.

For starters, we got the Texas gulf crab cakes that comes with a tomatillo-poblano cream and jicama-tortilla slaw. We also got the Braised Niman Ranch “Pork Belly” with whipped sweet potatoes and a cherry-chipotle syrup.

The pork belly was AMAZING! Definitely the best I have ever had.


It was so tender and literally melted in my mouth. The whipped sweet potatoes and the cherry-chipotle syrup added the perfect flavor contrast to the pork belly. The sweetness with a hint of spice literally gave me all my life and then some!


Along with the pork belly we shared the crab cake appetizer. Now as food aficionados, crab cakes is a dish we have been eating for years and Jasper’s take is well in a category of its own.


The main thing we look for is flavor among the crab to bread ratio. Jasper’s crab cakes have a Southwest twist that was served with a spicy sauce, tortilla strips, and a little jicama for that extra crunch.


There could have been a little more crab in that crab cake, but other than that, it was a great way to start our meal.

For the main course, I ordered the wood grilled pork tenderloin that came on top of jalapeño-charred corn along with a Texas peach bbq sauce.


It was was topped with the most delicious and flavor bursting onions rings I have ever had. I previously saw this dish when skimming the menu before and knew I had to have it! I had my pork cooked medium and it was cooked perfectly! I would take a little bit of each component of the dish with each bite and begin to eat slower just so I could savor my meal a little longer.


Dare I say this was my favorite DFW Restaurant Week meal to date? It is a bold statement, but I am definitely sticking to it so far.

Christa’s Entree:

For my entrée, I chose the Flat Iron Steak that rested on a bed of sautéed spinach and mushrooms and was drizzled with a red wine reduction. It was your typical flat iron steak, but for sure had great flavor and was plated perfectly.


The steak had a great sear on it, which helped keep all the moisture inside just like I like.


The best part of the dish for me was the mushrooms! They had a hint of sweetness to them and were still juicy and flavorful.  I could have eaten a whole plate of those little nuggets. I also added a side of their crispy brussel sprouts. They were slightly over cooked, but I dealt with it.



To finish off dinner, I ordered the Snickerdoodle cheesecake.


The topped the cheesecake with an orange marmalade and drizzled caramel on the bottom of the plate.


I wasn’t sure how I would like the flavor of the orange marmalade with the snicker doodle flavor, but I actually enjoyed it.


I also liked how they had some orange peel shaving mixed into the marmalade. The bold citrus addition was refreshing. The dish overall reminded me of my recipe for homemade sopapilla cheesecake, but if it had a sister that went to college.


Christa’s Dessert:

Now for dessert I went a little old school and chose the “Ho-Ho.” Yea I know, don’t judge me. This was not the Little Debbie snack cake that sits on the shelves for 12 months without molding.


Jasper’s created their own adult version that comes with a hazelnut cream and a white chocolate twist on top. You could not go wrong with that. India could not eat any of it due to her nut allergy, but I know she would have loved it. It put every Ho-Ho, Ding-Dong, and Twinkie I have ever eaten to shame.



Trust me I know Little Debbie very well, we used to hang out quite frequently back in the 90’s.


We FOR SURE enjoyed the food and service that Jasper’s had to offer. I know I have told everyone i know about that pork dish because it literally was one of the best things that has ever touched my lips.

Go, run as fast as you can! You have to try it for yourself! TRUST US.

Or don’t…I mean, we are just two girls looking for their next meal…..


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