Ice House is located in the Monument Realty PGA District of PGA Frisco. Six live hitting bays allow guests to hit while they enjoy cocktails, beer, and a hearty bbq-focused menu.
Pitmaster Rick Adamo brings more than 30 years of experience to Ice House, where they slow-smokes Certified Angus Beef briskets over post oak for 10 to 12 hours. The restaurant’s tender, juicy chickens are beer-brined for 12 hours and air-dried for 10 hours before they’re rubbed and smoked. The restaurant’s black pepper sausage and jalapeño and cheddar sausage come from Syracuse Sausage in Ponder, Texas.
Ice House’s meats are served with three house-made barbecue sauces, Dr Pepper, Tangy and Carolina. The restaurant prepares more than 50 pounds of house-made pickles each week. All the craft offerings in the restaurant are painstakingly prepared by a team led by the restaurant’s Chef de Cuisine, Michael Stewart. Stewart is passionate about food and brings more than 25 years of culinary experience across the south to further ensure the authenticity and excellence of everything prepared in-house.
