Posts Tagged ‘restaurants’
Cover01_08_14

Still Stirrin’ It Up

Walter Kaufmann keeps giving back to the city where he’s already a legend.
ERIC GRIFFEY with photos by Vishal Malhotra
The man pulled an old brown book out of a denim satchel with care, cradling it like a newborn. As he slowly turned the pages of the smoke-stained album –– loose sheets, press clippings, old photographs –– it seemed as t...


Good eats await at The BBQ Ranch. Lee Chastain

Back at the Ranch

In a campground setting, this spacious eatery serves up some mighty ’cue and more.
EDWARD BROWN
While some barbecue joints use décor to create a downhome feel, The BBQ Ranch does it with location. Sitting on five quiet acres just outside Loop 820 in northwest Fort Worth, the Ranch has a campground feel, with loose gravel...



CB

A Year in the ’Sphere

CHOW, BABY
Another year of stuffing my face has passed, and I’m psyched about what 2014 has in store for my picky palate.  (I’m less enthusiastic about having to remember it’s a new year every time I have to write down the date.) T...


The 7th Street Burger and Eric’s Cheeseburger Salad are just a couple of The Pour House’s funky new offerings. Lee Chastain

The Pour House Reborn

Now with a wall of taps and better food, this West 7th bar/restaurant can compete.
LAURIE JAMES
The Pour House has come a long way. Back when it first opened, in 1995 in Sundance Square, it was a meat-market sports bar that, in addition to cover bands and multiple TVs, also had some pretty decent pub grub. In 2009 owner E...



Treviño’s chicken breast with a guacamole salad and a margarita are callin’ your name. Vishal Malhotra

Tasty Treviño’s

Small and modest, this new restaurant does Mexican creatively.
EDWARD BROWN
Inventive, affordable Mexican food is no longer a rarity in the 817, thanks to places like Paco and John’s, Mariposa’s Latin Kitchen, and a couple other restaurants whose chefs see more in the cuisine than fluffy rice and r...


Courtesy Facebook

Fridge v. Frigid World

CHOW, BABY
All ice and no leaving the apartment makes Chow, Baby a dull food critic. All ice and no leaving the apartment … I went a little crazy last week. The icepocalypse was tough on me, not because I got cabin fever, but because my...



Like everything at First Chinese BBQ, the Hong Kong-style fried squid with rice is hyper-traditional. Vishal Malhotra

First Chinese BBQ: Authentic Flavor

Looking for the real deal? Point your GPS to Haltom City.
LAURIE JAMES
As with many ethnic cuisines, most local Chinese restaurants offer fare that’s been tamed for Western taste buds and preferences. Not First Chinese BBQ in Haltom City. This stuff is the real deal. You won’t find egg rolls o...


Sera’s Moroccan stew (right) is accompanied by Calasparra rice with veggies and cheese. And a glass of wine. Lee Chastain

Sera Will Be Good

At the new Park Hill eatery, traditional Spanish tapas leave “usual” behind.
LAURIE JAMES
I got a sense of déjà vu walking into Sera Dining & Wine, the new tapas restaurant in the Park Hill space formerly occupied by Sapristi!, where both Sera owner John Marsh and chef Brandon Hudson worked for years before th...



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Feed a Fever

CHOW, BABY
Lately, Chow, Baby has been spending more time on the couch than in Fort Worth restaurants. It seems like I’ve had the flu for months. Regardless, the last time I levered myself up to check the fridge, it held just one ageles...


The Haystack and two-meat plate are well worth a trip to Saginaw. Lee Chastain

All Aboard!

Hop on out to Saginaw for Avondale Station’s superb ’cue.
EDWARD BROWN
It takes a special type of dedication for a restaurant owner to stock his or her menu almost entirely with made-from-scratch items. The decision to use pre-cut versus hand-cut fries or store-bought versus homemade dressing begs...