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Posts Tagged ‘restaurants’
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...


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The Moscato Nightmare

Steve Steward
I can’t remember the last time I went to an Olive Garden, only that it was sometime in my mid 20s (circa the early aughts) and that I had gotten kind of drunk at home and that my girlfriend at the time really wanted to go, pr...



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West 7th: Same Ol’, New Ol’

Chow, Baby
Is it just me, or is the same bar/grill opening over and over in West 7th? I was sad to learn that Trinity River Tap House was closing –– its last day of business was on Valentine’s Day –– but I can’t help but feel ...


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...


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Native Grub

Chow, Baby
I’ve driven by Las Pericas (915 E. Northside Dr., 817-332-5997) 1,000 times and thought, “That is probably right up my alley.” The small, boxy taqueria looks the part of an inviting dive gem. Finally, after my 1,001st dri...



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Recommending Revolver

Chow, Baby
It’s a funny thing. I’ve lived in Fort Worth most of my life, was a chef/server for a decade, and I’ve been part-time food critic going on five years now. And still, every time someone asks me for a restaurant recommendat...


The sweet tea chicken had a pleasant, herbal flavor. Photo by Vishal Malhotra.

Too Old School

Chef Blythe’s Southern Bistro plays it safe.
LAUREN PHILLIPS
My guest and I arrived at Chef Blythe’s Southern Bistro on a Thursday evening just as dinner service was beginning to wind down. The suburban space in North Richland Hills is bright and clean with high ceilings and concrete f...



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Special Delivery

Chow, Baby
Many years ago, I was managing a tiny eatery in Arlington. We were constantly at war with our distributors over the times of our food deliveries. They would regularly show up right in the middle of our lunch rush, so someone wo...


There’s not a deli in Fort Worth that makes a better Reuben than Varsity Tavern. Photo by Lee Chastain.

Trying to Make Varsity

Can this new West 7th gastropub set itself apart from the field?
LAURIE JAMES
Brian Franzman, the chef of Fort Worth’s three-week-old Varsity Tavern, also developed the menus at J. Black’s Feel Good Kitchen & Lounge in Austin and Houston. It’s apparent that Fort Worth’s new sports bar/gastrop...