Eats
Home Eats
Sweet Jane
You probably figured that a wine bar across the street from Southlake Town Square would be upscale, but Jane doesn’t wear its ritziness on...
Fort Worx Works
Three major Fort Worth institutions have banded together to help aspiring culinary artists enter the workforce. The Tarrant Area Food Bank (TAFB) has partnered...
The Radler Arrives
When the dearly beloved gastropub The Bearded Lady departed from its roots in a historic bungalow on Magnolia for South Main, it left a...
Omicron’s Canaries
We’re shattering records again. The U.S. is averaging 400,000 new COVID cases a day as the omicron variant continues to disrupt every aspect of...
Local Chefs’ Holiday Traditions
Mine is duck. We all have our holiday/New Year’s culinary traditions — the food that smells and tastes like a certain time of year.
I...
Not the Jellicle Cat
One would be forgiven for mishearing the name of Jenna Kinard’s new Southlake hotel resto and thinking instead of the aberrant felines from the...
From the Vine to Holly Wine
I don’t much care whether my fruit is organic or not, as long as it tastes good, but if I were forced to choose...
Brewed Up
Brewery openings are tamer affairs these days. When Rahr & Sons opened in 2004, the selling point was clear: beer, beer, beer. The most...
A New Twist on an Old Hanukkah
Hanukkah (“Chanukah,” if you prefer) is one of the dozen-ish multicultural Festivals of Lights that occur yearly around the bleak Winter Solstice. In 2021,...
Spooktacular Pizza
“Ghost kitchen” sounds like a horrible Marvel franchise about a renegade chef-turned-vigilante. Turns out, the term is way sexier than reality: It just refers...
