Chef Point Bar & Restaurant Celebrates 20th Holiday Season with Comprehensive Thanksgiving Offerings

Chef Point Bar & Restaurant, the nationally recognized Colleyville landmark, is celebrating its 20th holiday season with a comprehensive lineup of events and services designed to bring DFW families together during the Thanksgiving period. The restaurant's offerings address the growing demand for convenient holiday meal solutions while maintaining the quality and tradition that families expect during this important season.

The signature Heat & Serve program returns this year, providing fully cooked, ready-to-reheat meals for families who want restaurant-quality food with the convenience of home serving. The program features whole smoked Cajun turkeys weighing 18-20 pounds that serve 14-16 people for $139.99, along with half smoked Cajun turkeys serving 7-8 people for $79. Family-size sides including cornbread stuffing, mashed potatoes, and mac & cheese start at $18.99. Orders for proteins must be placed by Sunday, November 23, while sides orders are due Tuesday, November 25, with pickup scheduled for Wednesday, November 26 from 10 AM to 9 PM.

For those preferring to dine out, Chef Point will serve a special Thanksgiving Day menu on Thursday, November 27 from 10 AM to 8 PM. The one-day-only menu features traditional turkey dinners with stuffing and gravy for $28, smoked prime rib at $59, maple leaf duck for $48, and signature favorites including Lobster Bisque and Bread Pudding. Holiday cocktails such as mimosa flights and Texas Bloody Marys will complement the dining experience. Reservations are strongly recommended and can be made through https://www.chefpointcafe.org or directly via Tock.

The holiday celebrations continue with a Black Friday brunch on November 28 from 10 AM to 10 PM, allowing shoppers to refuel with Chef Point's award-winning brunch menu extended into dinner hours. December highlights include the 12 Days of Christmas Brunch & Comfort Food from December 20 through January 1, Christmas Eve Brunch & Dinner on December 24, New Year's Eve Dinner with optional Prix Fixe Menu on December 31, and New Year's Day Brunch & Dinner on January 1.

Paula Nwaeze, co-owner of Chef Point, emphasized the restaurant's longstanding role in community traditions, stating that for more than 20 years, the establishment has been honored to be part of guests' holiday celebrations. The comprehensive holiday offerings reflect the restaurant's evolution from its humble beginnings inside a Conoco gas station to becoming one of the Dallas-Fort Worth area's most iconic dining destinations, now serving as a gathering place for families seeking quality food and memorable experiences during the busy holiday season.

The economic impact of Chef Point's holiday programming extends beyond the restaurant itself, supporting local suppliers and creating seasonal employment opportunities while providing families with time-saving meal solutions. The Heat & Serve program particularly addresses the modern consumer's need for convenience without sacrificing quality, representing a growing trend in the restaurant industry toward hybrid service models. For the DFW community, Chef Point's continued success demonstrates how local businesses can evolve while maintaining their commitment to quality and community traditions, serving as an economic anchor in the Colleyville area during peak holiday spending periods.