Eats

New ‘Cue

STEVE WATKINS
At first sight, Roscoe’s Smokehouse in Burleson seemed to violate so many rules of Texas barbecue that I almost didn’t go in. The lawn is well manicured, the building looks like it’s never been condemned, and ...


Semi-Homemade

LAURIE BARKER JAMES
Park Hill Café, on the corner of University and Park Hill drives, looks like one of those places in a cutesy antique market: about a dozen shabby-chic mismatched tables in the dining room, lots of tchotchkes, lots of signs tha...



Meat Market

LEONARD CALLAWAY II
When the real estate market started crumbling a couple of years ago, Joseph Armstrong and his buddy, smokemaster Marion Culton, took a trailer-mounted smoker and started driving all over town selling barbecue. They stuck mostly...


Something Special

LAURIE BARKER JAMES
In Spanish, “algo” translates into “something.” And the menu at Mi Tierra Latin Fusion Restaurant is literally full of algos. Every section is preceded by “algo”: “algo to start,”...



Rip-it

LAURIE BARKER JAMES
What better place than by TCU to open a restaurant named after Old Rip, a once-famous horned frog who, in the early 1900s, was interred into the Eastland County courthouse’s cornerstone only to reappear three decades late...


Shining

JIMMY FOWLER
Everybody loves a story about unlikely dreams fulfilled, and Tom Jones’ is a doozy. As explained on the Tom’s Burgers & Grill web site, Jones graduated at the top of his class with an engineering degree from Uni...



McCooking

LAURIE BARKER JAMES
A locally owned joint with a spartan menu featuring fresh, seasonal, and local cuisine from an old gas station — sound familiar? Familiar, with a twist. Ellerbe Fine Foods is upscale/down-home and decked out like a little...


Saucy

JIMMY FOWLER
First things first: Chef/owner Tim Love’s distinctive recipe for the Love Sauce condiment has been successfully transplanted from his other burger stand, Love Shack-Stockyards, to his So7 digs. The pink stuff is as unique...



Blasting Off

KEN SHIMAMOTO
“Come to The Rocket,” a friend said. “It’s a new burger place on the North Side. It kinda reminds me of Casino’s.”


Stew-pendous

LAURIE BARKER JAMES
In the realm of Fort Worth’s Mexican cuisine, you’ve got to figure that if your business didn’t start on the North Side, it ought to get there as soon as it can.