McKinney, Texas -- My last visit to 54th Street in McKinney didn’t exactly win me over, especially for a place that calls itself a scratch-made kitchen. But I’m all for second chances — especially when the promise of better food is on the table. This time, the experience was noticeably better, though still with a few things worth pointing out.
54th Street Restaurant & Drafthouse - McKinney
3645 W University Dr, McKinney, TX 75071
Hours:
Sunday–Thursday: 11:00 a.m. – 11:00 p.m.
Friday–Saturday: 11:00 a.m. – 12:00 a.m.
54th Street Restaurant & Drafthouse promotes itself as a "scratch-made" kitchen with a motto that says, “Great food starts with high quality meats and ingredients, fresh produce, and meals prepared from scratch.” According to their staff, the majority of their menu items are made from scratch daily — which sets a high expectation going in. And let’s be honest: when a restaurant calls itself a scratch-made kitchen, it opens the door for diners to hold them to a higher standard. People naturally start paying closer attention — to the freshness, to the balance, to the little things — because you’ve told them this isn’t just another chain with reheated plates. My last visit about a year ago didn’t live up to that promise, so I returned with cautious optimism to see if things had changed.
To start, I ordered the fried pickles, which came highly recommended. I’ll admit — I’m not usually a fried pickle fan. I enjoy pickles, but fried versions rarely impress me. However, 54th Street’s version was a pleasant surprise. Instead of the usual thin-cut rounds, these were full kosher dill spears, and they were executed well. The coating was beautifully golden with an audible crunch, and the flavor held up without becoming greasy or soggy. For an appetizer I wouldn’t normally order, it absolutely delivered.
For my main dish, I went with the Grilled Chicken Bucatini Alfredo. The Alfredo sauce was the standout of the plate — rich, creamy, and full of flavor, with earthy mushrooms that added a nice depth. The bucatini, a thicker, tubular pasta slightly larger than spaghetti, was cooked al dente and held the sauce well without becoming overworked or mushy. The grilled chicken was decent and did its job, but the vegetables that were meant to be part of the dish fell short. The plate included just two small broccoli florets and a few thin sprigs of asparagus that more closely resembled French green beans. They didn’t clash with the dish — they just didn’t bring anything to it either.
The two tiny pieces of garlic bread that accompanied the plate were more decorative than functional — but to their credit, they were perfectly buttered and toasted, just the way you’d want garlic bread to be. The flavor and texture were spot on. I just wish the portion had been slightly more generous — not because the dish needed extra bread for sauce, but simply because the bread was well done and deserved more of a role on the plate.
Overall, this visit was a significant improvement over my previous experience. The food was more balanced, the flavors were stronger, and the execution showed more care. That said, I still wouldn’t go out of my way to eat here again. It’s the kind of place that works well if you’re already nearby, need a casual spot to meet friends, or want something approachable with broad menu options.
If you’re someone who dines here frequently, it’s worth noting that they offer a rewards program — which can add value for regular customers. While 54th Street may not land on my personal must-return list, it seems they’re heading in a better direction than they were a year ago — and that alone is worth acknowledging.
