Untapped Festival just announced that the 9th edition of Untapped will take place on May 9 at Panther Island Pavilion in Fort Worth. Earlier this year, Untapped announced the festival series was expanding to both Austin and San Antonio in 2015. The Fort Worth event will mark the 3rd time the festival has taken place at Panther Island Pavilion.
“Fort Worth is a special place for us as the city has always embraced and supported Untapped,” says festival organizer, Matthew Harber of Spune Productions. “Our second event was in Fort Worth and the response really encouraged us to start thinking about expanding to other cities. As the Fort Worth market continues to grow, we are excited to grow alongside it.” Continue reading
by Steven Doyle
The much loved Uptown seafood haunt, Shell Shack, is set to open its door in Plano sometime in March. The latest location is situated at Park and the Tollway, a popular hot spot for many new restaurants. We spoke today with one of the partners of Shell Shack, Dallas Hale, and he said that the equipment has already been delivered, all licenses were in place (typically the largest obstacle for any bar or restaurant), and he is just waiting for the build out to be finished and to train a new staff. This is exciting news for those that love spicy crabs, shrimp, and crawfish. Continue reading
by Andrew Chalk
It’s hip, it’s cool, and it’s doing some of the best pizza in town. It is Thirteen Pies and it is only in lucky Fort Worth and Atlanta right now. Bizarrely, Houston, not corporate parent’s home-town Dallas, opens next which makes we wonder if Raised Palate Restaurants (neé Consilient Restaurant Group) didn’t have a non-compete with the purchasers of its Fireside Pies (Chalak Mitra Group, owners of Genghis Grill) not to go back into Dallas with a pizza concept for X years.
Either way, the West 7th development adjacent to Fort Worth’s Cultural District is a natural home for this buzzing, informed concept of pizza (and more). At a recent media event I checked it out. The pizzas are twelve menu regulars plus a rotating thirteenth (hence the restaurant’s name). The chewy, crispy charred thin crust is glorious, but just a vehicle for some of the most creative toppings around. How about fennel salami, smoked provolone, soffritto, castelvetrano olive, yellow tomato and old manchego? It’s “The Iberian” ($15), the first pizza I tried and a candidate for favorite. Continue reading
Dallas-area fans of noted Thai Chef Eddy Thretipthuangsin are about to get the news they’ve been waiting for these past 18 months. The James Beard-recognized chef who opened his successful American-themed Bite City Grill in Fort Worth’s Montgomery Plaza early last year, has taken Thai cuisine back off the back burner. “Chef Eddy” who recently announced the up-coming February opening of his new place, Kin Kin Urban Thai in Fort Worth’s West 7th district, plans to open two more Kin Kin locations in Dallas this spring.
Kin Kin Urban Thai at 3211 Oak Lawn is slated to open in March/April 2015. A second Dallas outpost, located at Preston Forest, will open in summer 2015. Continue reading
by Steven Doyle
Grapevine Craft Brewery’s newest release, Nightwatch Oatmeal Stout, is ready shelf space. The roasty and chocolaty brew will be in cans January 26 after a successful run strictly on tap. You’ll be able to pick up a case at retail locations throughout the Metroplex just in time for Super Bowl festivities.
Nightwatch Oatmeal Stout is lighter but still well-rounded with subtle fruitiness similar to plum that comes to life via the stout’s malt character. In the days of lore, the dependable, always trustworthy Grapevine nightwatchman walked Main Street ensuring that all was safe and locked. Similarly, Nightwatch Oatmeal Stout will never let you down.
by Steven Doyle
Velvet Taco has a long standing tradition of making a special taco each week called the WTC Taco. WTF means Weekly Taco Feature,not that other thing you were thinking.
We were sent word this week that they have upped the stakes on the WTF, and you might be a little impressed by their ability t step out there a bit with ingredients. This weeks WTF is is a cornmeal fried veal brains taco. Specifically a corn tortilla, egg, goat cheese fingerling potatoes, avocado crema, nopales pico, and salsa verde — along with lime poached and then cornmeal fried veal brains.
Haven’t had your ration of brains this week? Go get ‘em, tiger. There are locations near you.