Culinary triple threat adds sizzle to Del Frisco menu
As vice president of culinary for Del Frisco Concepts, chef Ariel Fox oversees menu development at Del Frisco’s Grille at Irvine Spectrum Center – and nearly 35 other highly regarded restaurants.
Del Frisco’s began as a casual spinoff of Del Frisco’s Double Eagle Steakhouse in Dallas where local cattlemen knew it to be the finest purveyor of prime beef.
Today, it draws inspiration from bold flavors and market-fresh fare, with a menu that serves regional favorites using locally sourced ingredients. That’s important to Fox, who spent her teenage years working at a small farm in Northern California.
In 2019, she won an all-star season of Gordon Ramsay’s Fox TV reality series “Hell’s Kitchen.” She now serves as a guest judge on the Food Network series “Beat Bobby Flay,” and is the author of two books, which detail her culinary journey and passion for seasonal ingredients.
How does your background influence the menu at Del Frisco’s?
It always finds a way in. I have my Latin heritage, but I’m Italian and French trained. Right now, we’re adding a bit more Mediterranean influence – a puttanesca-style branzino, a short rib osso buco.
What would you order tonight at Del Frisco’s?
Cheesesteak egg rolls and my deviled eggs – peppadew peppers inside, crispy bacon vinaigrette, so addictive! I love topping a steak with a crab cake and our Cajun lobster sauce. It’s not on the menu – ask for the Prime Pair.
What are your impressions of Irvine Spectrum Center?
It’s so beautiful – I like to go shopping then have something to eat!
What is the most rewarding part of your job?
Writing menus with people around the country, bringing northeastern tastes to the Northeast, southern flair to the South, in California solid flavors, some spice, healthy, clean food.
With so many restaurants out there to pick from, why choose Del Frisco’s Grille?
It’s the people. We have a great team that really cares about what they do, that believes in what we offer. When we add new dishes or cocktails, they get behind it. They like sharing their favorites. Guests feel they’re part of our family.
