Category Archives: Trey Moran

by | January 9, 2017 · 4:04 pm

Rocking In The New Year – 80’s Style

img_6629by Trey Moran

While pondering the various places to spend New Years Eve this year one of the first places I thought of was Studio 80 in downtown Fort Worth.  I’m glad I called when I did because they were just about booked for reserved tables.  The table fee was extremely reasonable for 4 seats with party favors (hats, glasses, horns, etc.) and a full size bottle of champagne.  A good time was certain to be had by all.

Studio 80 previously existed in the Cultural District off of University Drive and shared a parking lot with The Grotto. After shutting down to remodel, a fire and landlord issues the club relocated to the spot previously occupied by Vee Lounge off Taylor Street downtown. The new club has much more square footage, better video screens, a better sound system and is actually two clubs in one.   Continue reading →

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by | October 4, 2016 · 8:00 am

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 →

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by | July 16, 2015 · 11:16 am

Horseshoe Hill Fulfills Chicken Fried Dreams

HorseshoeHill003by Trey Moran

The wait is finally over for the newest spot for local boy Grady Spears. Horseshoe Hill is open for business. Currently the hours will be 11am until 10pm. Please take note that it’s a small place and only seats about 30 people but patio is in the works for additional seating. The atmosphere here is very casual and you only are steps away from all the things the Stockyards have to offer.   Continue reading →

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by | June 18, 2015 · 9:14 am

Eat me: The Outlaw Burger At, Well, Outlaw Burgers

OutlawBurgers1by Trey Moran

Outlaw Burgers has been around Roanoke for a few years now but I only recently decided to stop by. I had heard rumor that they made a good burger and those rumors were true. It’s a kitchy little place just off 377 in old Roanoke. Walk in and order at the counter. The menu is a chalk board above the counter. Burgers, sandwiches, BBQ and all the standard sides are offered.  Continue reading →

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by | May 28, 2015 · 10:48 am

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 →

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by | May 5, 2015 · 9:07 am

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 →

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by | May 4, 2015 · 10:31 am

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 →

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by | April 24, 2015 · 9:08 am

Kolaches, a Little North of West

PSKolache7by Trey Moran

I had heard and read about Pearl Snap Kolaches for months but had yet make it over there, so I went.  They are located in the old “Tres Joses” location on White Settlement road not far from University Drive where the road makes the big “S” curve. There is not much in the way of signage but you can’t miss it.

Inside is setup to be like a comfortable coffee shop/lounge with couches, tables and chairs. The atmosphere is pretty laid back. Some traces of the Mexican restaurant are still visible, such as the wall sized bullfighter mural, which adds to the charm.  As you enter, the counter is directly in front of you with all of the offerings displayed. A large chalk board menu is just above but it’s hard not to stare and salivate at what is laid out before you in the case. These really are not your traditional Czech kolaches and what sets these apart from the others I have tried is the dough. These are very light and slightly yeasty. Imagine a Hawaiian sweet roll with a little more density.   Continue reading →

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