Three new venues have opened in the West 7th area of Fort Worth. The first, Varsity Tavern, boasts 8,000 square feet on 2-stories on the corner of Norwood and Morton and will host a soft opening on New Year’s eve, the biggest night for bars in DFW. The building, formerly an auto body shop, sat vacant for approximately 5 years before partners Josh Reagan, James Hoffman and Micah McDonald began construction in April of this year.
The vision for the $2 million redo is part sports bar, part rooftop tavern, allowing for a variety of events and musical acts to utilize the unique space. The bottom floor, 5,000 square feet, incorporates a jumbotron with 90’’ flat screens, DJ booth and stage and its own set of sideline bleachers for the ultimate game night or an afternoon of people-watching.
The outdoor space, adjacent to the dance floor, is accessible through 13 feet tall garage doors and will play host to bar games including giant jenga, corn hole, ping pong and ladder golf. Continue reading
by Steven Doyle
We recently checked out the new BITE, which was formerly Kin Kin, both owned by Thai chef Eddy Thretipthuangsin. BITE is located at 3211 Oak Lawn and offers what the chef calls a Global Panoply, with menu options that are influenced by Asian, European and American flavors. The menu is a bit innovative, but the execution is so much more.
We tasted a whole host of these flavors starting with this amazing Parmesan Soufflé made with Reggiano and a side of garlic cream sauce, and accented with a parmesan tuile. The soufflé takes twenty minutes, so you will want to order right away for a perfect appetizer that is perfectly sized for two. Another fun starter includes the Seared Diver Scallop that is adorned with applewood smoked bacon, tomato confit, an edamame puree and yuzu beurre-blanc.
The French influences stand out on this menu which is also evidenced by the Pan-Seared Hudson Valley Foie Gras served with toasted brioche, a pear compote and port wine reduction. Continue reading
Chef Eddy Thretipthuangsin has made some fairly sizable menu changes at Kin Kin Urban Thai, his Fort Worth-based Thai restaurant. The chef worked to streamline the often cumbersome menu, while adding some Asian standards often requested by guests. Eddy T’s (pardon us for shortening his name, but that is actually what he goes by for obvious reasons) restaurant have all undergone some changes recently as he adapts his cuisine to public demands. Continue reading
Join Chef Blaine Staniford on Tuesday, December 15th as Grace celebrates the holidays with a traditional Italian celebration of Christmas Eve with a seven-course meal in honor of the “Feast of Seven Fishes.” Originating in Southern Italy, the feast typically consists of seven different seafood dishes.
Guests will taste seven different seafood dishes such as Crudo of Spanish Mackerel with Castelvetrano Olives, Celery Leaves, Egg Yolk Bottarga & Pumpkin Seeds; Chatham Bay Cod Croquettes with Celery Root Remoulade & Meyer Lemon and Mascarpone Panna Cotta with Macerated Huckleberries, Limoncello Sorbet & Almond Crumble.
Hand-selected wine pairings by Grace sommelier, Jenny Kornblum, will be available with each course. Reception will begin at 6:30PM followed promptly by dinner at 7PM. Reception at 6:30pm. Call 817-877-3388 for reservations. Cost is $150 per person plus tax and gratuity. Continue reading
by Steven Doyle
When it comes to modern home chili remedies we have a few people to thank. First there were the “powder men”, a term I believe chili maven Frank X Tolbert to have coined, and then there are the butchers who first canned and made brick chili to sell to the chili loving consumer. The former dating as far back as the mid 1800’s, and the latter at the dawn of the 20th century.
Tolbert devotes a chapter of his book “Bowl of Red” to the powder men, and waffles on who he thinks brought powdered and packaged chili to mankind. He first attributes William Gebhardt of New Braunfels, but paragraphs later he names DeWitt Pendery of Fort Worth. A little digging shows that both started grinding a powder chili mix in 1890, so it is easy to understand Tolbert’s quandry. Continue reading
by Steven Doyle
God love Jeffrey Yarbrough. Yarborough is one of the strongest supporters of restaurants in Dallas, and when the man decided that there needed to be a holiday that celebrated what should be our state dish, chicken fried steak, he went to Austin to do something about it. This is why every October 26 we celebrate Texas Chicken Fried Steak Day as proclaimed by the Texas Legislature.
For most of us we didn’t need a proclamation, but how fun is it that it is all nice and official like. It sort of mandates the fact that we cannot go the day without sampling at least one platter of gravy soaked fried meat. Continue reading
Firebird Restaurant Group which currently operates the four award-winning concepts El Fenix, Meso Maya, Taqueria La Ventana and Snuffer’s Restaurant & Bar, announced that it will open two restaurants in Fort Worth during the first half of 2016.
The Kress Building will be the first location of Meso Maya in Fort Worth. The two story restaurant will offer dinner and lunch menu created by Chef Nico Sanchez. He will introduce his menu, which features the essence of Mexico, to Fort Worth. Guests will enjoy the “fresh, bold and earthy flavors of authentic interior Mexico” with a menu inspired by natural ingredients from Mexico with scratch moles, adobos, salsas, and hand-ground tortillas. Continue reading