Specialty:
“Harvest at the Masonic offers fresh, seasonal American dishes made with locally sourced ingredients. Andrea Shackelford is the Executive Chef, and Roberto Garcia is the Sous Chef of the restaurant. The restaurant focuses on farm-to-table dining in Historic Downtown McKinney, using produce and products from local farms, including their own organic farm, Water Boy Farms. This farm supplies flowers, microgreens, honey from their beehives, and more to the restaurant. They make the most of every ingredient, turning leftovers into preserves, powders, or even making their own sausage and stock. The restaurant also has three private dining spaces for special events and offers a unique atmosphere with functional artwork, like pickling jars and drink infusions. There is free parking, and you can buy gift cards. They also provide dine-in and in-store pickup.”
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