Wicked Butcher is a modern, Fort Worth steakhouse that embraces the swanky, art deco character of The Sinclair building’s architecture and the vibrant and cosmopolitan heart of the city of Fort Worth. Wicked Butcher’s extraordinary Main Dining Room, cleverly designed and located in the basement of the historic Sinclair, will be open for dinner Friday and Saturday from 5 pm to 10 p.m. Wicked Butcher’s beautiful First Floor Dining Room at The Sinclair is now open for breakfast, lunch and dinner Monday – Thursday from 7 am – 9 pm and Friday and Saturday from 7 am – 10 pm.
The stylish dining destination in one of Downtown Fort Worth’s most beautiful historic buildings, Wicked Butcher debuted with accolades in January 2020. Dining on the first floor and in the stunning main dining room of the restaurant was temporarily closed in March with a priority of safety when the global pandemic arose.
Dining across Wicked Butcher has been re-engineered and structured to the highest regulatory standards for operations. Social distancing and contactless systems for safety for guests and employees are in strict implementation, while maintaining the comfortable and refreshing experience for which the restaurant is known. Dining capacity limits and other COVID regulations will of course be enforced.
In addition to Wicked Butcher, DRG Concepts provides all food and beverage for guests of The Sinclair Hotel, including all in-room dining. RTB, the rooftop destination at The Sinclair, will open from DRG Concepts at a time to be announced.
The DRG Concepts Culinary leadership team of Chefs Richard Triptow and Austin Carlson continues to direct the culinary team at Wicked Butcher and all food and beverage service at The Sinclair Hotel.
Chef Triptow’s work on the Wicked Butcher menu continues to provide gorgeous presentations of delightful, satisfying flavors for guests. From delicious menus of gems from global waters, to premium dry-aged beef, guests are always wowed with Chef Richard Triptow’s fresh and precise perspective on fine food. He has led programs at The Rosewood Mansion on Turtle Creek, Lakewood Country Club and The Mandalay Four Seasons, and the prestigious Pine Creek Cookhouse in Aspen, and creates an exciting energy and culture of hospitality at both Dallas Fish Market and Dallas Chop House that continues to make Downtown Dallas an international destination for dining and enjoyment of the best in food. An artist who paints, Chef Triptow crafts presentations that reflect his skill in the visual arts, with transformation of classic recipes with new and wondrously vivid combination of favorite ingredients.
Chef Austin Carlson’s tenure in directing culinary for DRG Concepts brands began in 2015. He came to DRG Concepts from award-winning dining destinations including Nonna Restaurant in Dallas and he has cooked in acclaimed restaurants in Italy and across Europe. Chef Carlson’s studies in anthropology spark his interest and inspiration for the context of food in culture across eras and generations.
“We are honored that our dining experience at Wicked Butcher has been so well received and are so looking forward to welcoming guests back to our Main Dining room for our full, one-of-a-kind modern steakhouse experience,” said Nafees Alam, CEO of DRG Concepts. “We are carefully and strategically re-opening with our guests’ and employee’s safety as the priority. We are inspired by the new items Chefs Richard and Austin have created for everyone to enjoy as welcome comforts with our signature delicious approaches to the table. We look forward to continuing our strategic plan in 2021 for additional and careful re-openings.”
“We continue to work through the ongoing challenges of the pandemic with careful and strategic innovations and progress,” said Mike Hoque, Chairman of DRG Concepts. “The work day-to-day that we do together in our business and as the larger business community is bringing hope and positive rebuilding for strength. We are grateful to our guests for their loyalty and return to enjoy our outstanding dining experiences.”
DRG Concepts also has two locations of its successful and award-winning Wild Salsa and Chop House Burger in Cityplace on Throckmorton in Downtown Fort Worth that will re-open in 2021. The forthcoming Oven & Cellar from DRG Concepts also will open in Downtown Fort Worth, timing to be announced. The company’s acclaimed Dallas Fish Market and Dallas Chop House brands are in Downtown Dallas, along with original locations for Wild Salsa and Chop House Burger. Chop House Burger is currently open for curbside and delivery in Downtown Dallas. Wild Salsa in Downtown Dallas and Fairview, Chop House Burger location in Euless will re-open in 2021.
More About the Wicked Butcher Experience
The DRG Concepts’ culinary team approach to Wicked Butcher celebrates a cosmopolitan Texas energy in its bold culinary, elevating the modern steakhouse experience with artful, delicious creations at a table that reflect the intellectual maverick ethos of Fort Worth. Wicked Butcher will feature a consistently luxurious dining experience every time.
With a keen curation of both domestic and international premium cuts of beef, as well as an acclaimed Himalayan salt dry aging method, the fare is one-of-a-kind. The beef is accompanied by chops, poultry and game as well as a seafood selection beautifully presented in a raw bar sourced from local and global waters. The diverse and exceptionally flavored fresh seafood menu includes oysters, crab, lobster, and swordfish. Dishes like the Bone in Cowboy Ribeye and the Boneless Strip of Texas Wagyu are served at pecan and maple dining tables, accompanied by sides that could stand on their own, including Crawfish Maque Choux, Mushroom Mélange, Wicked Hash Browns, and Corn Crème Brûlée. Featured menu items in the First Floor Dining Room for Wicked Butcher include a Butcher’s Burger, the Harvest Bowl with cous cous and porcini, Chef Richard’s Fantastic Chicken Sandwich and Bone-In New York Strip.
The menu is completed by an equally exceptional craft cocktail and wine menu. Wicked Butcher’s wine list was artfully curated to exceed the standard steakhouse expectations. From Chile to Argentina and Napa to France to Texas, the wine list reads like a global map. Star mixologist Jason Kosmas has created Wicked Butcher’s unique craft cocktail recipes.
Guests enjoy delightful flavorful creations in an impressive and engaging setting of bright glossy white brick and tile, complemented with rich emerald colors, timeless brass fixtures, natural woods and beautiful marbles, and modern Texas textures to bridge old and new in an urban cowboy aesthetic where wicked-good flavors abound.