by Kate Krader
It’s easier than ever to fake your way through a summertime cookout. You’ve heard about the test tube burger; you had to, it cost $33,000. Meanwhile, sales of alternative meat products, like faux hot dogs, continue to rise (to more than $550 million last year). The one cookout staple that doesn’t easily lend itself to veganism is ribs. So, before someone comes up with a test tube version, let’s shout out epic pork and beef ribs around the country.
Texas star chef Tim Love, whose restaurants include the Lonesome Dove Western Bistro and Love Shack, happens to be a ribs expert. He kindly provided a list of his favorite ribs spots—both pork and beef. Believe it or not, he’s got his eyes wide open enough to find a go-to place in Toronto. Continue reading
by Trey Moran
Chef James Robert and Co-Owner Keith House have brought their popular Austin based Fixe Southern House to The Shops at Clearfork in Fort Worth. Chef Robert has taken on the task of reimagining southern favorites and staples. The menu is based on his family recipes and his experiences growing up in Louisiana. There are touches of old southern charm mixed in with a modern look and feel throughout the restaurant.
In the middle of the main room is a wide beam, pergola type structure draped with strings of lights giving it a back yard type feel. You can watch the magic happen in the large open kitchen from just about any seat in the house. On the night we visited the background music was a nice selection of classic southern rock that fit nicely with the mood. The place has a modern but homey feel. It’s a very comfortable atmosphere. But then there is the food. Continue reading
Fortress Festival is excited to unveil final details leading up to the second annual event, including the full performance schedule, vendor lineup and new ancillary events. The 2018 music festival is taking place Saturday and Sunday, April 28 and 29 in the internationally renowned Cultural District of Fort Worth. Two-day and single-day GA and VIP tickets are still available for purchase here. Continue reading
On Thursday, April 5, ten culinary leaders – including five former Reata chefs – will reunite at Reata Restaurant in Sundance Square for an exclusive dining tribute to Texas cuisine, featuring the legendary cowboy chef Tom Perini of Perini Ranch Steakhouse. Continue reading
The delicious results are in for last summer’s big 20th Anniversary DFW Restaurant Week. The August 2017 campaign raised nearly $796,000 for its charity partners the North Texas Food Bank (NTFB) and Lena Pope. This represents DFW Restaurant Week’s top annual fundraising to date, thanks to the diners, restaurants and sponsors who loyally enjoyed 20+ days of dining out and doing good for the community. The campaign is gratefully recognizing top restaurants for their exemplary fundraising and participation with the announcement of its 20th Anniversary DFW Restaurant Week Star Restaurant Awards. Continue reading
Fort Worth’s newest restaurant, Taste, has officially announced its pay-what-you-can restaurant located at 1200 S. Main Street will open on Tuesday, December 5, 2017. Taste Project, the nonprofit organization the restaurant is a part of, and its Board of Directors, encourage all Fort Worth residents to come show support for the underlying issue of food insecurity throughout Tarrant County at the grand opening of this award-winning restaurant concept in the Near Southside.
Taste Project is a nonprofit organization designed to help feed, educate, and serve Tarrant County’s food insecure population, a total of 18.1 percent of Tarrant County’s overall community. Continue reading
Marcus Paslay’s Clay Pigeon has unveiled a new seasonal menu and hired Andrew Dilda as executive chef, bringing the former Reata chef back to Fort Worth.
Clay Pigeon’s new menu features a focused selection of small plates like PEI Mussels and Tuna Crudo; the Roasted Beet Salad and the Wedge Salad with duck confit; shareables such as Smoked Salmon Dip and Lobster Rolls; and entrées that include Braised Lamb Shank, three prime angus steaks and the popular CP Burger, now available daily. Seasonal sides include Brussels Sprouts Amandine and Roasted Mushrooms. Continue reading