Stirr Fort Worth Opening Oct 22

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Milkshake Concepts, the hospitality group behind Vidorra, Citizen and now Serious Pizza, will officially open STIRR’s second location in Fort Worth, Texas on October 22, 2019. It will be located at Crockett & University in the former Kona Grill space at the corner of the West 7th district. This modern American restaurant, patio and rooftop bar originally opened in Dallas, Texas in the Deep Ellum neighborhood serving up chef driven dishes and creative cocktails. 

“We are thrilled to be opening in Fort Worth” said Imran Sheikh, CEO and Co-Founder of Milkshake Concepts. “I’ve long been an admirer of the city – both of its rich culture and also its history. We believe STIRR will be the perfect addition to an already bustling food and beverage scene – and one that caters to everyone, for all manner of occasion.”

EAT, DRINK & SOCIALIZE 

STIRR’s tagline is “Feed Your Soul and it’s menu does just that. Assembled by James Beard nominated Chef Joey Ryholt and Milkshake Concepts Directory of Culinary Experience Chef Rodman Shields, the menu features an assortment of tasty shareables, salads, flatbreads and signature entrées. Guests can enjoy an array of bold flavors with appetizers like the Stirr Frito Misto with lightly battered calamari. Rock shrimp, lobster, and pepeers, served with garlic aioli and kung pao sauce and the Funky Town Hot Chicken with breaded chicken bites, maple piri-piri and house made blue cheese dip.

 
STIRR also offers signature entrées like the STIRR Burger with ground Kobe Beef, sharp cheddar, lettuce, tomato, bacon onion jam and its secret sauce, alongside piping hot Kennebec Fries. Other entrée highlights include the Half Smoked Chicken, Glazed Salmon, and 21 day dry aged cedar river 20 oz Frontier Ribeye swerved with grilled broccoli and giant Texas loaded baked potato. The flatbread offerings are perfect for sharing or as an individual meal. Choose from a traditional Senorita Margherita Flatbread or the Notorious P.I.G with spicy soppressata, mozzarella, marinera and Texas red pepper jelly.

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Filed under Crave, Steven Doyle

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