Tag Archives: Stockyards

by Steven Doyle | November 27, 2023 · 1:32 pm

Chef Tim Love Unveils Holiday Experience, Afternoon Tea at La Lotería/Backstage Club in the Stockyards

La Lotería, Fort Worth’s premier members-only private club in the Stockyards, is set to open its doors to the public this holiday season for a special, limited-time addition to its service offerings – traditional Afternoon Tea service at the Backstage Club. Reservations are open now, with the service launching November 29, 2023. Interested guests can make reservations by calling (817) 682-5224.

An experience typically exclusive to the club’s private members, Afternoon Tea in the Backstage Club, is now open to those in search of a unique opportunity—with limited seating available through reservation only.

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Riscky’s BBQ Celebrating 95 Years on Oct. 20, 2022 / 95-cent Food Specials, More

Riscky’s Barbeque, the second-oldest restaurant in all of Fort Worth and a Texas barbeque legend since 1927, is celebrating its milestone 95th anniversary on October 20, 2022. In addition to offering 95-cent specials at all locations and $95 gift card giveaways all week long on social media, Riscky’s is hosting a free and open-to-the-public celebratory event from 5-7 p.m. on Thursday, October 20, at its Fort Worth Stockyards location at 140 E. Exchange Ave.

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Filed under Steven Doyle

Tagged as BBQ, Benbrook, Fort Worth, North Richland Hills, Risky's BBQ, Risky's BBQ and Deli, Stockyards, Sundance Square, Tarrant County

by Steven Doyle | May 4, 2015 · 10:31 am

Spears Takes Over The Bull Ring in The Stockyards

by 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 →