Tag Archives: Fort Worth

Pre-James Beard House Dinner At Grace July 24th

blaine-staniford

Join chef Blaine Staniford in celebration on July 24th at Grace as he prepares his menu for his upcoming dinner at the James Beard House on August 3rd. Guests will be guided through a menu created for the prestigious culinary institute, featuring dishes such as Rock Shrimp Tartare, Smoked Ocean Trout, Koshihikari Risotto with basil fed snails, black garlic cream and shiso and Popcorn Panna Cotta with dulce de leche, aerated milk chocolate and blackberries.  Continue reading

Leave a comment

Filed under Steven Doyle

Melis For The Best Tacos In Fort Worth

Melis06by Trey Moran

Off the beaten path and sometimes hard to see the signage, Melis is tucked away off Vickery Blvd and there you will find some of the best tacos in the Fort. Ok, they could well be THE BEST tacos in the Fort. Locals know about Melis but it’s still kind of a secret go-to spot when you have a craving for some real Mexican tacos al pastor. Open from 6am until 10pm every day, you can pretty much get your fix whenever you need it.  Continue reading

Leave a comment

Filed under Trey Moran

Salata Opens on Berry Street in FW

Salata-Portfolio3

Salata opened its new Fort Worth location on June 15, 2015. The new salad bar, located on Berry Street, will be the second Salata to open in Fort Worth. The new Fort Worth Salata restaurant, the growing chain’s 44th location nationwide, is owned and operated by Salata franchisee Raul Ruiz.  Continue reading

Leave a comment

Filed under Steven Doyle

Clay Pigeon Is Right On Target

clayby Trey Moran

Just a little outside the West 7th area in Fort Worth sits Chef Marcus Paslay’s Clay Pigeon restaurant.  It’s an unassuming white building surrounded by warehouses and auto repair shops but once you pass through the heavy wooden doors you will find the place to be very comfortable and energetic.  Chef Paslay is an Arlington native and was the Executive Chef at Neighborhood Services in Dallas.  The idea at Clay Pigeon is to make as much as possible from scratch and use the best available ingredients. Sauces, breads, ice cream, pickles and more are all made in house and you can taste the different. They also butcher all their own meats.  There is a fresh quality to all the food served here.   Many items are cooked over a wood fire using a combination of oak and mesquite which gives a really nice flavor and the smoke is subtle and not overbearing.   Continue reading

Leave a comment

Filed under Trey Moran

Popsicles Are The Latest Rage, Here’s Where To Find the Good Ones

popsicleby Steven Doyle

Far removed from the hot Texas days when we would bust out the sprinkler, or walk to the local creek-side watering hole to cool off, which usually ended with a cold Popsicle treat. Sometimes these were homemade versions on a stick, other times they were purchased. Today you can get back that loving feeling and reminisce with flavors that are a bit kicked up, and sometimes meant strictly for adult palates.  The Popsicle is definitely the latest rage. We found a few in Dallas that you will want to sample.   Continue reading

Leave a comment

Filed under Steven Doyle

Thurber Mingus Serving Up Big Burgers And Tacos

ThurberMingus03by Trey Moran

Located across from the Trinity River on White Settlement road sits a little place that serves up big flavors. Thurber Mingus has been open for roughly 2 months now and starting to find its place. They strive to use only local and Texas sourced products including a good selection of beer from most, if not all, of the local breweries. You will also find plenty of local beers and spirits used at the bar. All mixes and syrups are created in house.

Inside is laid back with a good sized bar. Outside has a very nice two level patio area and a garden area with picnic tables and chairs all made from reclaimed pallet wood and stage at the end of the garden for live music.  The outdoor space is spacious and comfortable.   Continue reading

Leave a comment

Filed under Trey Moran

Spears Takes Over The Bull Ring in The Stockyards

BullRing03by Trey Moran

Chef Grady Spears is about to become quite a busy man.  Along with his new Horseshoe Hill Café he is also taking over operation of a little known spot in the Stockyards called “The Bull Ring”.  Currently set up as an Ice Cream Parlor, Spears vision for it will be a private dining and special events destination serving his signature “Cowboy Cuisine”.  He also mentioned hosting tasting events and pairing dinners for local breweries and wineries.  The current mix of vintage Texas art will be replaced with antique and vintage cowboy art and the counters and freezers removed to maximize seating.  There is no kitchen in this space but the chef already has ideas to deal with that issue.  Continue reading

Leave a comment

Filed under Trey Moran