Farm-to-Fork: Frady’s Taphouse & Eatery
Once upon a time in High Point, a new restaurant burst onto the scene and quickly became the talk of the town. This heartwarming tale revolves around the dynamic duo of Eric Frady and Stacy Dunn, whose backgrounds in the restaurant and bartending industry set the stage for their passion project: Frady's Taphouse & Eatery.
But let's backtrack a bit. Before opening Frady’s Taphouse & Eatery, Eric Frady was stuck in the world of stock market education, yearning for something more fulfilling. He jokes that he became disillusioned with the insincerity of people around him, “so I’ll start raising tomatoes!”
The farm that Eric started was the initial shift he needed to refocus on things that mattered to him. And after he met Stacy Dunn – who would become both his romantic partner and business partner – the farm began to grow. Literally and figuratively!
Eric and Stacy decided they’d try their hand at an event that would bring the whole community together. After meeting during the pandemic and spending a lot of time at the start of their business without community interaction, they decided an event to bring the entire community together might be just the ticket to spark a little interest. The grand opening of the farm was a huge success, and soon those farm-to-fork sales started going up.
Their farm began to garner attention for their unique and high-quality produce: savoy cabbages, atomic cherry tomatoes, lemon cucumbers, farm-fresh honey and more drew attention from buyers like the High Point Country Club culinary staff and others. They started dabbling into some culinary creations of their own – making homemade soups and igniting Eric’s passion for smoking and grilling meats.
Encouraged by the positive feedback, they took their culinary delights on the road with a food truck, visiting wineries, breweries, and vineyards. People loved what they tasted so much that they kept asking, "When are you going to open a restaurant?"
While the idea was overwhelming at first, Stacy and Eric began to search for a location, and when they found their spot at 1345 N. Main Street in uptown High Point, they decided they already had the game-winning strategy and the tantalizing tastes to prove their worth.
"We just need to do exactly what we do at the breweries and the wineries,” Eric remembers thinking.
“You keep that food up. It doesn't matter where you are; they'll find you.”
While the two toyed with names for the establishment (“Fresh food, Dunn right!” Stacy jokes), Frady’s Taphouse & Eatery was chosen.
“We are Frady’s,” Eric states of himself and his partner. The vision? To create an experience and a menu that would be farm-to-fork, locally sourced, and made-to-order every time.
The restaurant offers a diverse array of options to please everyone. Eric, who has traveled around the country in his former career, has had his brisket compared to the “Brisket King’s” out of Austin, Texas. That’s because Eric has the innate ability to blend two things and elevate them both at the same time.
“I wanted to bring those Texas flavors and make it as authentic to North Carolina as possible with that Texas-smoked brisket," he explains. And at Frady’s, you can get brisket in just about any form: mac’n’cheese, quesadillas, nachos, chili – you name it.
But Eric also likes to flex creativity across other meat-loving options. Frady's "Redneck Charcuterie Board," for instance is a fan favorite, featuring pretzels, three types of meat, beer cheese, olives, and pickles. And the real star of the show is the "Renegade” – a "Big Boy Grilled Cheese," as Eric likes to call it. It consists of Texas toast, three types of cheese, and savory brisket, all topped off with jalapeños, pickled red onions, and barbecue sauce. The Renegade quickly became a customer favorite, along with other fresh dishes like their black angus hotdogs.
But Frady’s isn’t just for meat lovers. Vegetarians and those who prefer lighter fare can find something they love too, like the Asian Chicken Salad or a delectable mushroom salad. And for those who love a stiff drink – Stacy has you covered. From their wide selection of bourbons that yields signature drinks like their smoked old-fashioned, on-draft North Carolina beers, and Stacy’s signature seasonal margarita, she makes sure the bar is full of just as much creativity and passion as the kitchen.
But the menu at Frady’s doesn’t stay the same – because the pair is committed to making sure what they use is as fresh and as local as it can possibly be.
“You won’t get Stacy’s peach margaritas in February,” Eric chuckles. “Because we can't get peaches then, and we're not putting fake stuff in there.”
He adds that their hamburger is fresh ground every day, and each pepper and onion that is grilled for the quesadilla is done with precision, guaranteeing a crisp snap of the veggies with each bite.
“We start making it when you order it,” he says of their menu, and the time it takes pays off in fresher flavors than you can imagine.
But beyond the mouthwatering food and refreshing drinks, Eric and Stacy are all about making their customers feel like part of the family. They genuinely want people to have a fantastic time and keep coming back for more of everything.
“You won’t come into Frady’s and see the news on these TVs ever,” Eric says. “I want you to come into Frady’s and forget about life for a little while.”
And it’s clear that while people may forget about the challenges of everyday life while they’re at Frady’s, they never quite forget the experiences they have there. From birthday parties to anniversary dinners, to normal dinners out – memories are being made at Frady’s and first-timers turn into regulars.
"I want customers to know their money is well spent here, and if it’s not, we’ll make it right," Frady emphasized. “I want them to say this is the best whatever they’ve ever had.”
That’s why Eric makes it a point to personally check in with diners, going around the restaurant and seeking feedback on the dishes he and his kitchen staff craft.
“Our best advertising dollars are our regulars,” Stacy adds, noting how many relationships have flourished around a plate of brisket.
Frady's Taphouse & Eatery has also developed a special place in the hearts of High Point University students and their families. They appreciated the warm hospitality extended by the staff.
“The students are taken care of when they’re here,” Eric shares adamantly, as he and Stacy both make sure the students are safe and enjoying their night out at Frady’s. In fact, Eric and Stacy have even received Christmas gifts from parents, thanking them for making their kids at home when they’re so far away.
But the goodness doesn't stop there. Frady's Taphouse & Eatery touched the lives of the wider community as well. From serving up their soups to support the Soup Suppers of Open Door Ministries, to working with a wider network of non-profit efforts to give back, the folks at Frady’s don’t just want to serve local foods; they want to serve their local community. And even as they serve, they are rewarded ten-fold with the loyalty of their customers and the love from their community.
"We had a really big support system prior to coming into the space here, and that has just grown,” Stacy says.
“High Point has really embraced us," Eric adds.
And as for Stacy and Eric, they don’t see that love stopping anytime soon.
“I wouldn’t want to live anywhere but here,” Eric concludes. And so, this is the heartwarming tale of Frady's Taphouse & Eatery – a place where good food, community spirit, and warm hospitality intertwine to create a feel-good destination for all to enjoy. Whether you're a local, a student, or a traveler passing through town, Frady's welcomes you with open arms and a mouthwatering menu that's sure to make you feel right at home.
"I want customers to know their money is well spent here, and if it’s not, we’ll make it right," Frady emphasized. “I want them to say this is the best whatever they’ve ever had.”
Eric Frady, Co-Owner of Frady's Taphouse & Eatery
Discover our High Points,
The HPD Team
Photography by Katie Bardou Photography
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