Inside the elegant confines of The Crescent Hotel Fort Worth, The Blue Room introduces a bold new expression of fine dining rooted entirely in the flavors of Texas. Launching this month, a new six-course tasting menu—available exclusively on Friday and Saturday evenings—offers guests an immersive, deliberate journey through the Lone Star State’s rich culinary landscape.
At $125 per person, The Blue Room presents the only fully Texas-sourced tasting experience in Fort Worth. Every element of the menu, from Gulf seafood to seasonal produce and heirloom grains, is sourced within state lines. Executive Chef Preston Paine has crafted the offering as a deeply personal tribute to the land, the people, and the heritage of Texas, blending memory and technique into a refined, hyperlocal format.
“The Blue Room is my way of telling stories about the land, the ingredients, and my own roots,” says Paine. “This menu draws from my own experiences—fishing on the Gulf, cooking from my grandmother’s garden—and brings them forward with a sense of elegance and restraint. Each dish reflects Texas at its most honest and imaginative.”
The dining experience unfolds in a quiet, intimate setting where service is unhurried and attentive. Over two hours, guests are guided through six courses shaped by peak-season ingredients and long-standing partnerships with farmers, foragers, and ranchers across the state. Collaborators include Buena Tierra in Fredonia, Engel Farms in Fredericksburg, Patchwork Farms, Gundermann Acres, and Sanchez Family Farm in Poteet. Even the flour, salt, and oil used in the kitchen are Texas-sourced, secured via Farm to Table in Austin.
Each course is designed to spotlight a single seasonal ingredient—okra, melons, corn, tomatoes—presented in a way that honors its roots while elevating its flavor. Notable dishes include Venison Carpaccio “Al Pastor” with fermented pineapple and candied serrano; Gulf Grouper with blue crab remoulade, grilled squash, and crispy potato; and Roasted Duck with North Texas mole and compressed watermelon. The menu concludes with a Grilled Corn Flan served alongside lavender corn milk ice cream and a drizzle of smoked olive oil—a finale that captures both nostalgia and innovation.
Wine pairings are equally thoughtful, with four to six curated pours available from both Texas vineyards and select international producers. Each pairing is chosen to reflect the menu’s seasonal rhythm and enhance the overall experience. The service style is polished yet personal, favoring warmth over formality.
With this new tasting menu, The Blue Room positions itself as one of Fort Worth’s most refined dining destinations and a standard bearer for regional storytelling through food. Every dish is a chapter, every ingredient a voice—together composing a culinary narrative that could only be told in Texas.
The Blue Room Tasting Menu is offered on Friday and Saturday evenings from 6:00 to 8:30 p.m. Reservations are strongly encouraged. The Blue Room is located inside The Crescent Hotel Fort Worth at 3300 Camp Bowie Boulevard.
