Eats
The Bearded Lady’s L.U.S.T. burger is well named. Brian Hutson

Classy Dame

The Bearded Lady’s menu is a (good) work in progress.
STEVE STEWARD
Remember when bars were just bars? These days, the industry’s lean toward higher-end offerings makes that seem like a quaint idea. Long gone is the time when two tap trees with three run-of-the-mill macrobrews and an import l...


Chicken, sausage, and sliced brisket make a fine plate at the Back Forty Smokehouse. Adrien P. Maroney

’Cue Courage

The Back Forty is counting on quality and service for the long haul.
EDWARD BROWN
Opening a barbecue joint where two others had closed (Cotton Belt Bar-B-Que and Big Barn Bar-B-Que) takes some courage. But with a long menu, good prices, and succulent ’cue, Back Forty Smokehouse may be working its claim her...



Macaluso’s takes a semi-nontraditional approach to Italian cuisine, as this filet with peppercorn sauce and asparagus clearly shows. Adrien P. Maroney

Improving Macaluso’s

The Italian eatery in a seemingly cursed spot seems to have a bright future.
LAURIE BARKER JAMES
It’s no secret that one food critic’s treasure is another’s trash. Chow, Baby unreservedly disliked Macaluso’s Italian Restaurant (“Crabby,” April 24, 2013), though probably not without good reason. But thin...


Brickhouse’s hot wings and grilled pork chops might make you shake shake shake your booty. Adrien P Maroney

Mighty Mightay

Arlington’s Brickhouse Lounge is more than just quality soul food.
LAURIE BARKER JAMES
Walk into Brickhouse Lounge, and that riff and verse from the 1970s song by The Commodores will float into your head. You know the one: “She’s mighty-mightay, just lettin’ it all hang out.” Actually, there’s a good ch...



Fred's will be expanding into the space formerly occupied by The Oui Lounge and The Love Shack. Photo courtesy of City Data.

Oui Lounge to Be Fred’s Texas TCU

ANTHONY MARIANI
Fred’s, according to a press release sent earlier today, will expand into the space formerly occupied by The Love Shack and Oui Lounge on Bluebonnet Circle near TCU. Fred’s Texas TCU will be the third restaurant bearing the...


Chef Nelson serves up some salmon at his new joint. Brian Hutson

Deluxe: Pub Grub

In the canyons of Montgomery Plaza is a diamond in the rough.
ANTHONY MARIANI
Deluxe Bar & Grille has somewhat of an uphill climb. The new venture is located in a seemingly cursed spot in Montgomery Plaza –– this corner space previously housed two equally ambitious eateries, Mac’s on Seventh an...



Chelsea owner Kevin Bellomo and co-worker Tim Jonuzi have got your pie right ’eeere! Tony Robles

Chelsea Pizza: Simple, Excellent

The food is non-fussy but exceptional at this Keller strip-mall eatery.
EDWARD BROWN
With trendy chain establishments coming into the 817, you can now order pizzas with or without cheese and with sauces that range from barbecue to alfredo and even — gulp — nacho cheese. Chelsea Pizza, by comparison, is keep...


What would make an awesome ending to this barbecue feast at Baker’s? An apricot fried pie. Vishal Malhotra

Pig Out

Superlative ’cue and fried pies make Baker’s Ribs a destination.
EDWARD BROWN
Some food pairings were just meant to be: steak and potatoes, fish and chips, burgers and fries. In Weatherford, Baker’s Ribs has come up with a food combination that’s as unique as it is distinctly Texan: mouthwatering bar...



The Live Oak’s shaved rib-eye sandwich is “terrific all around.” Lee Chastain

In Full Bloom

Though known mostly as a music venue, The Live Oak is also quite the gastropub.
JIMMY FOWLER
Fancy bar grub is already a well-established genre on the local dining scene. But The Live Oak Music Hall & Lounge on the Near Southside makes its small upscale menu seem like a well-kept secret, if only because the dining ...


Funky and chunky: DeVivo’s spaghetti and meatballs keep company with a stuffed artichoke. Lee Chastain

Mangia, ’Burbanites

The DeVivo brothers offer rustic comfort food with style.
LAURIE BARKER JAMES
Siblings John and Ralph DeVivo have combined skills they honed in previous careers to create the eatery that bears their name. John got his culinary degree and experience the hard way –– starting at El Centro College’s cu...