Common Ground
This nifty option in the TCU area has two solid-gold assets: a patio with a fireplace and an upscale American menu by savvy chef David Hollister. Appetizers include fried green tomatoes and picked vegetables; salads come in unusual varieties like squash and potato on spinach or a Caesar with purple cauliflower and spicy dressing. In addition sandwiches like a burger, patty melt, and BLT, Common Ground does entrees such as grilled shrimp with caramelized peaches and fresh fish with carrot puree and roasted beets.
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