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Eats
The Nutella mousse at Olivella’s was an interesting twist on a classic Italian dessert. Photo by Jordan Ricaurte.

Chow, Olivella

There’s something old and something new at the newest pizza place in the Fort.
LAURIE JAMES
It’s a tale that’s been told at least twice locally in the last couple of years: Someone has brought secret Italian family recipes to America to dazzle diners, and he opens a place, first in Dallas and then in Fort Worth. C...


Have a jambalaya or a crawfish boil at King Crab Tap House. Photo by Lee Chastain.

Next Victim

The King Crab Tap House is good, but can it lift the curse?
Kristian Lin
By now, Fort Worth Weekly has written extensively about the curse associated with the location at 2600 West 7th Street, Suite 153. The spot occupies prime real estate in Montgomery Plaza, yet we’ve watched first Mac’s on Se...



The grilled ahi sandwich was developed to pair perfectly with beer. Photo by Lee Chastain.

Afternoon Glory

This Near Southside gastropub’s small menu is big on creative, gourmet flavor.
Lauren Phillips
On a sunny spring day, when a brisk, southerly breeze is pushing pillowy white clouds across the Texas sky, even the most conscientious cubicle dweller is apt to feel a rebellious animus stirring in his or her nethers. Fantasie...


The Six 10 Grille is one of the few places in town that serves high tea. Photo by Lee Chastain.

Old School Glamour

Dining at the Six 10 Grille in the Ashton Hotel is a leisurely, mostly positive experience.
Laurie James
The Ashton Hotel is one of Fort Worth’s swankiest boutique lodgings for staycationers and travelers wanting to avoid the chains. Just adjacent to the elegant lobby, the in-house restaurant looks like it might be a secret jewe...



La Poblana rewards adventurous diners with distinct regional cuisine. Photo by Lee Chastain.

No Frills Mexican

La Poblana specializes in regional cuisine that doesn’t cater to gringos.
LAUREN PHILLIPS
According to legend, the nuns panicked when they were told to expect a visit from the archbishop. They had nothing suitable to serve such a distinguished guest. In desperation, the cloistered women prayed for guidance, and an a...


“The heirloom vegetable salad was an impeccable mélange of textures and flavors.” Photo by Lee Chastain.

Pressed for Time

Chef Felipe Armenta’s third try has a few kinks to work out.
BY LAURIE JAMES
At 11:30 a.m. on a sunny Saturday morning, the hostess at Press Café indicated an inside table for two would be available in 45 minutes to an hour. Seating options include about two dozen tables inside, an upstairs patio that ...



The Aguillon Brothers serve New Mexican flowers in Tex-Mex country. Photo by Ryan Burger.

Menu of Enchantment

La Choza Fine Food brings outstanding New Mexican cuisine to Fort Worth.
LAUREN PHILLIPS
North Texans’ love for New Mexico runs deep, but the cuisine of the Land of Enchantment is woefully absent from the Fort Worth restaurant scene. True, you can get roasted Hatch chile by the bucketful for a few weeks every yea...


The buffet at Andalous Mediterranean Grill includes all of the staples of Lebanese cuisine. Photo by Lee Chastain.

The World on a Tray

Andalous Mediterranean Grill offers some Lebanese greatness, mess hall-style.
Laurie James
Regional variations of Mediterranean cooking produce a seemingly endless variety of slightly different spins on basic staple ingredients ­­­­–– chickpeas, eggplant, sharp white cheese, and a variety of meats (usually no...



The Swiss Pastry Shop’s new dinner menu features Alpen macaroni (left) and classic wienerschnitzel. Photo by Lee Chastain.

Building on Tradition

The venerable Swiss Pastry Shop is open for dinner.
LAUREN PHILLIPS
The sad truth is that many of the family-run institutions we’ve known and loved aren’t around anymore. Times and tastes have changed, and there is a long list of now-defunct bakeries and restaurants that looked like they ha...


Twelve Stones’ pot de créme is a delicately caramel-flavored pudding with crystals of sea salt.  Photo courtesy of 12 Stones.

A Stone’s Throw

Twelve Stones aspires to greatness and comes quite close.
Laurie James
You have to admire a second-career chef  –– someone who loves food so much that he would ditch a successful IT career for the grueling pace of running a kitchen. Twelve Stones’ chef-owner David Burdick went to culinary s...