Tupelo Honey’s signature cathead biscuits, which derive their name from being the size of cat’s heads. The lightly peppered biscuits are served with a small jar of mixed whipped butter and blueberry jam.

Chef Eric Gabrynowicz at the brand’s first charcuterie and raw bar, which occupies a counter-seating area near the kitchen.

Tupelo Honey’s 15th location occupies new quarters in the Dallas Cowboys’ executive and training complex called The Star in Frisco, Texas, a suburb north of Dallas.

As part of its beverage program, Tupelo Honey offers several shareable cocktails, such as this Corpse Reviver No. 2 that serves six. It features gin, Cointreau, Lillet blanc, white absinthe, lemon, lime, mint and fennel, and the mixture is dispensed from an absinthe fountain into glasses topped with a sugar cube on an absinthe spoon.

Other shareable drinks include the Flaming Scorpion Bowl, which serves two to four and features several rums, orange, lemon, pineapple, pomegranate, mint, cherry and a flaming sugar cube in an inverted half of a lime.

Among Tupelo Honey’s signature cocktails is the Blue Bonnet Gin Fizz, featuring Texas-distilled Dripping Springs gin, Martine honeysuckle liqueur, lavender, cream, egg white, lemon and soda.

Among Tupelo Honey’s shareable appetizers is the Southern Pakora, featuring chickpea-battered and fried okra and cauliflower with a buttermilk-saffron dipping sauce.

The Frisco, Texas, Tupelo Honey restaurant features 9,500 square feet, making it the largest among the Asheville, N.C.-based brand’s 15 locations. A patio expands seating to accommodate 362 guests.

In the dining room of the new Tupelo Honey Southern Kitchen are, from left, CEO Steve Frabitore, Vice President of Operations Tyler Alford and Corporate Chef Eric Gabrynowicz.

Thomas Robey has been named executive chef of the Frisco, Texas, Tupelo Honey Southern Kitchen.

Tupelo Honey’s Mountain Smoke cocktail features Balcone's single-malt Texas whiskey, rosemary, house-made Cuban cigar bitters, coffee and dry ice.