by Tom Kleckner

Collin County Business Review

It’s a slice of Italy, tucked away off the beaten path on the windswept flatlands of North Texas.

Who would have guessed you could find authentic Italian food – handmade with fresh ingredients from the mother- land – in the land of barbecue and Tex-Mex.

“It’s all about the location,’ said Kenyon Price, founder and owner of Isabella’s Italian Restaurant in Frisco.

Somewhat hidden in partially developed Stonebriar Commons near the intersection of State Highway 121 and Legacy Drive. Isabella’s provides an upscale dining option to the many surrounding businesses, hotels and homes. The fare is traditional Italian, but with a modern touch – sophisticated, yet comforting. Price said.

Take the grilled sea bass topped with an olive pate, for instance, or the fileto di Maiale: grilled pork tenderloin stuffed
with mixed olives and pancetta and served with a veal demi glaze.

“It’s very forward thinking,” Price said.  “The filet is a traditional product, but it’s the way it’s served.”

In only its fourth year of existence,  Isabella’s has been well received. It’s been twice named the best Italian restaurant in Frisco, one of the Best Neighborhood Restaurants by D Magazine and Best Italian Food by City Search.

Isabella’s – named after one of Price’s two young children – has been sold out for much of the year, despite a limited
advertising budget. Word obviously travels fast, as does the repeat business.  “I want people to think of this as a
neighborhood restaurant. I want people to feel they can come here and have a salad, pizza and a nice bottle of wine,”
Price said (he makes it easy, offering wine flights and a range of mostly Italian and Californian wines for as little as $25). “I think one reason we’ve done well is we don’t compromise with our food.  People can count on a consistent product here.  They’re not going to get a bad meal.”

 Price’s attention to detail and customer service – honed by a 41-year career in the global hospitality industry – has helped Isabella’s thrive in one of the more difficult economies in recent times. He dug deep into his personal savings to stay afloat during a difficult first year, only to see the economic turmoil of 2008·09 slow the development of  Stonebriar Commons.

 ”2009 was a tough year, no question about it.” Price said. ·We’re standing very well where we are today. I’m cautiously
optimistic I don’t think we’re through with the economic roller coaster yet.  ”There is no exit strategy. The only reason we’re still in business is I tell the truth and I find ways to move forward.”

 To illustrate. Price tells the story of his first years in Italy, where he helped opened a resort hotel 20 minutes from Verona on Lake di Garda, named Palazzo Arzaga. The hotel suffered from numerous technical and service issues: that led to hundreds of customer complaints in its first three weeks.  Price took matters into his own hands offering free nights and discounts to keep the customers coming back.

 Price remembers one Deutsche Bank senior executive who was particularly upset after his initial stay. Price called him twice and wrote two letters. Then, while on a business trip to London, he stopped by the executive’s office and he met with him.

A lot of people don’t like to deal with complaints, but I take everyone’s complaints personally,” Price said. “I told him, ‘You will come back:”  Nodding his head knowingly, Price said, “He came back. ”
Earning a customer’s repeat business is important to Price. When the late billionaire Malcolm Forbes showed up unexpectedly at one of his successful – and sold out – New York City restaurants, Price and his maitre d quickly cleared some space in the middle of the packed room, set up a table and seated Mr. Forbes.  “Now why did I do that? Was it because Forbes was a millionaire?” Price asked. “No. I did it because he was a regular. He was a guy who visited us three times a month during our first year.”

Customers without Forbes’ billions are treated just the same.

 A couple made their first visit to Isabella’s recently – like Forbes, without reservations – and were told they would have to wait 45 minutes before they could get a table. They were seated in less than 15 minutes.

Perhaps the secret to Price’s success is his philosophy of treating everyone – customers, staff and vendors – equally and with respect, or perhaps it’s his love for Italy and its culture, where he has spent 10 years of his life at various hotels and resorts.

Price recalled with pride what one of his Italian employers told him: “You’re not so American.”

Neither is Isabella’s. With its warm pastel colors, outdoor patios and fountain and thick, wooden Tuscan beams,
Isabella’s takes the diner to a different place. What Price hasn’t recreated, he has brought with him: the art, chandeliers and fabrics.

The aptly named Wine Room, or Enoteca, can seat up to 18 for social or business functions. With its high, arching ceiling, it resembles an Italian wine cellar. Bottles of wine are stored upright in cubbies – they don’t last long, anyway – displaying the restaurant’s more than 100 available labels.

“We try to find wines that when people drink them, they say, Wow:” he said .•

Categories include absolute favorite restaurant, most romantic dinner, best patio dining, best hidden gem (Isabella’s is about as hidden as it goes), best appetizer, best place to take clients, best Italian, best seafood, best steak, best catering, best wine bar, etc.

Please feel free to vote for Isabella’s for any and all categories on line.  Vote ends June 15th.  Thank you, Kenyon

Vote on Line at www.planoprofile.com

Plano Profile Vote Best Eats

Isabella’s Wine Bar continues to grow!  We are introducing some extremely exciting wines by the glass that very well may amaze you.  We begin with our 2006 Petrolo Torrione, Super Tuscan, rated 92 points by the Wine Spectator,  2006 Jayson Pinot Noir, Sonoma Coast by Pahlmeyer, 2006 Palazzo della Torre, Super Veronese, by Allegrini & Andeluna Malbec, 2006 Reserve from Argentina.  These wines are extremely special and to introduce them we will be introducing a new wine pour at Isabella’s with a “tasting portion” and by the glass portion for all of our wines by the glass.  We are also moving ahead with our Wine by the glass program to go from currently twenty by the glass to more than forty choices over the next few weeks.

Isabella's Wine Bar & Wine Room

Isabella’s – Wine Bar

Italiani Volo della Fantasia – Italian

Flight of Fantasy

Vini in Volo – Wines in Flight

Italiani Volo Bianco

Italian White Flight   $8

Maschio, Prosecco

Coltibuono, Trappoline, Sauvignon / Chardonnay

Kris, Pinot Grigio

Italiani Volo Rosso

Italian Red Flight   $14

Montepulciano D’Abruzzo

Sartori Montegradella Valpolicella

Banfi, Chianti Classico Riserva

Americani Volo Bianco

American White Flight   $11

Robert Hall, Paso Robles, Sauvignon Blanc

Milbrandt Vineyards, Washington State, Riesling

Newton, Napa-Sonoma, Chardonnay

Americani Volo Rosso

American Red Flight   $12

Rosenblum, Vintage Cuvee, Syrah

“A” by Acacia, Pinot Noir, California

Robert Hall, Cabernet Sauvignon

Fountain and Isabellas and Snow

Winter Wonderland at Isabella's

Isabella Snowbound

“Best Italian Food”

“Best Italian Beef”

“Romantic Dining” (Top Ten)

“Business Dining”  (Top Ten)

Isabella's Italian Restaurant

Il Pranzo – Lunch

Welcome to Isabella’s Italian Restaurant.  We have crafted special catering menus so that any group may enjoy an a la carte experience with several choices.  Please make a selection from each category: appetizers, salads, entrees & desserts.  You may create a three or four course dinner menu and we can easily offer up to five selections for the entrée choice.

Please choose an appetizer group from the following

Appetizer Selection

(Group 1)

Assorted Pizzas, Bruschetta and Calamari      $7.00

Prosciutto, Bianca, Margherita, Pollo, Salsiccia – Pizzas

Calamari e Fritti 

Crispy Calamari served with Lemon & a Spicy Tomato Sauce

Bruschetta 

Grilled Bread with Oven Dried Tomatoes, Goat Cheese 

(Group 2)

Crabcakes and Portobello Mushrooms           $10.00

Polenta Crab Cake 

Crab Cakes served with Lobster Aioli and Mixed Greens

Mozzarella alla Caprese

Fresh Buffalo’s Mozzarella, Tomatoes, Basil& Extra Virgin Olive Oil

Portobella al Forno

Meaty Roasted Portobello Mushrooms topped with Fontina & Mozzarella Cheeses

Please choose this salad group for a salad course

Salad Selection

Salads

$6.00

Insalata alla Cesare   

Hearts of Romaine Lettuce with Tomato Basil Croutons tossed in our own Ceasar Dresing with Shaved Parmesan Cheese         

Insalata Mista di Campo

House Salad with a Mixture of Mesclun Greens, Roma Tomatoes with Balsamic Vinaigrette

Please choose an Entree group from the following

Entree Selection

(Group 1)

$ 13.00 per person

Spaghettini alla Pomodoro

Spaghettini Pasta with a Traditional Tomato Sauce,  drizzled with extra Virgin Olive Oil

Penne Pasta con Pollo

Artichokes, Zucchini, Sundried Tomatoes in a light Basil Broth  topped with Pesto and Parmesan

Bolognese con Pappardelle

A Traditional Sauce of Ground Beef, Veal, & Pork served with Pappardelle Pasta

Gnocchi con Quatro Formaggio

Home made Gnocchi finished with Four Cheeses                                               

(Group 2)

$17.00 per person

Salmone al Vapore

Fennel Crusted Atlantic Salmon served with Arugula and Tomato Salad & Basil Vinaigrette

Pollo con Parmesan

Parmesean and Herb Crusted Chicken Breast topped with Mozzarella and Pomodoro served with

Linguini and a Basil Pesto Cream

Gamberi con Aurora

Sauteed Shrimp served with Pappardelle in an Aurora Sauce

Coconut Chicken

Chicken with Coconut and served over Mixed Greens, infused Balsamic Vinaigrette, egg,  avocado, cherry tomatoes, feta cheese with a touch of spicy mustard.

Grilled Sirloin Salad

Grilled Marinated Sirloin with Cherry Tomatoes, Red Onions, Asparagus & Gouda Cheese, served over mixed Field Greens with a Balsamic Vinaigrette

(Group 3)

$21.00 per person

Ravioli Aragosta

Lobster Ravoli in Truffle Butter with Asparagus

Tagliata Toscano

Sliced Marinated Beef (New York Sirloin) served with Spinach & Portobello Mushrooms 

Veal Saltimbocca

Veal and Prosciutto in a sauce infused with Mushrooms & Madeira and Roasted Potatoes

Filetto di Maiale

Grilled Pork Tenderloin stuffed with Mixed Olives & Pancetta finished with a Veal Demi Glaze, served with Roasted Potatoes & Sauteed Spinach

Please choose this Dessert group for a Dessert course (Recommend choosing three desserts)

Dessert Selection – $7

Tirami su

A Rich Dessert made of Lady Fingers, dipped in Espresso with layers of Mascarpone Cream

Budina al Carmello

A delicate Custard with Caramel.  Served Chocolate or Vanilla with Seasonal Berries

Chocolate Torte Speciale

Chocolate with Hazelnuts, Chocolate Mousse & Chantilly Cream

Italian Style Cheese Cake

On a toasted Pistachio Crust served with Seasonal Berries

Pistachio Semi Freddo

A Semi Frozen Dessert made from Custard with Pistachios

Open Monday through Friday, 11 AM – 4 PM.

Thank you, Kenyon, Proprietor

http://www.youtube.com/watch?v=weKmIj4yfkQ