By: Malcolm Mayhew
Austin-based “progressive Southern” restaurant, Fixe, will open a Fort Worth location at The Shops at Clearfork. Louisiana-native Chef James Robert created an indulgent menu at the Austin restaurant that includes items like buttermilk fried chicken,
crispy catfish and lobster and crawfish pot pie.
Frankie’s Sports Bar in downtown Fort Worth has closed its doors after five years in business. The Dallas-based bar opened its West Third Street location five years ago. In a farewell statement, the owner blamed numerous issues including a bad location, construction and the Affordable Care Act.
Heim Barbecue announced that it will open a second location at 4400 White Settlement Road in the former Thurber Mingus spot in 2017. Located on the river, plans for the new Heim include a large patio, live music and vegan menu options.
Rodeo Goat announced in November that it will open a Houston location east of downtown. Known for unique burger creations, the original restaurant opened in Fort Worth’s West Seventh area in 2012 and rolled out a Dallas location in early 2015. The move marks the second Fort Worth establishment to expand to Houston this year, as Yucatan Taco Stand opened in the Montrose area in July. Rodeo Goat Ice House is scheduled to open spring 2017.
More than a year after announcing plans to open in Fort Worth, Gus’s World Famous Fried Chicken will open by January at 1065 West Magnolia Ave. in the Near Southside. This is the first North Texas location for the Memphis-based fried chicken franchise, known for famous hot and spicy creations.
Downtown’s La Perla Tequila Bar & Kitchen has named a new chef. Chef Josh Rangel, formerly in the kitchen at Waters Bonnell’s Coastal Cuisine and The Dive Oyster Bar, will reboot and expand the menu that currently boasts mezcal, ceviche and sandwich offerings.
Tim Love launched Chili Parlor inside his White Elephant Saloon in December. Stationed in the back of the bar with a take-out window, chili is served seven days a week for lunch, dinner and late night.
By: Malcolm Mayhew