Eats
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...



Steak, shrimp, and chicken fajitas are waiting at Flamingo’s. Lee Chastain

Flamingo’s Takes Flight

This newish Northside eatery transcends narrow labels to achieve unique culinary heights.
JIMMY FOWLER
The recently opened Flamingo’s, located on the North Side just south of the Stockyards, specializes in recipes from the area of Acapulco and the state of Guerrero on Mexico’s Pacific coast. The surprise isn’t that the men...


Elote co-owner Cynthia Loeb has a plate of fresh Tex-Mex and some ’ritas with your name on them. Adrien P. Maroney

Elote Is Elite

This little eatery specializes in semi-healthy Tex-Mex.
LAURIE BARKER JAMES
The words “gluten-free” and “Tex-Mex” combine in a way that makes your average cowboy grimace. In reality, Mexican cuisine, like most Western regional cuisines, is heavy on green veggies, beans, and corn, all of which l...



The steaks are cut on-site — and then cooked to order, like this bone-in rib-eye. Lee Chastain

Chop House Delights

Despite its kitschiness, this steakhouse is decidedly au courant.
LAURIE BARKER JAMES
Chef Kenny Mills made himself at home in Arlington with Chop House Burgers, which started as a hole-in-the-wall near University of Texas at Arlington only a couple of years ago. Now Chop House has taken over half of the strip m...


As this blackberry cobbler indicates, dessert at Copper Creek is a hit. Lee Chastain

Rustic Grace

Copper Creek gets decent marks overall but fails at labeling.
EDWARD BROWN
A lot of Tarrant County restaurants claim to be “Texas fine dining,” and a few of them, like Bonnell’s Fine Texas Cuisine, Lonesome Dove Bistro, and Reata Restaurant, actually make good on it. At other places, the bar isn...



Don Mario’s serves up their Ultimate Fajitas (left) and a platter of catfish and shrimp. Lee Chastain

Lighter Delights

Don Mario’s piles on the flavor instead of the weight.
JIMMY FOWLER
Even diehard fans of traditional Mexican cuisine will admit the fare tends to be too heavy while also being light on flavor. It’s as if the goal of a typical plate of enchiladas was merely to fill up your stomach rather than ...


Waters’ ceviche trio, with shrimp, striped bass, and ahi tuna, awaits. Adrien P. Maroney

Ocean Breeze

Bonnell’s Waters is a dazzling if occasionally uneven experience.
LAURIE BARKER JAMES
While non-local foodies probably equate our little hamlet with Tim Love, locals know that Mr. Love Shack is far from the only game in town. Since 2001 Jon Bonnell has been wowing palates across the globe with his gourmet rustic...