Extra Bites

Posted By Celestina Blok on 2015 Sep 1 - 10:15am

The word is out, and Gino’s East is drawing big crowds.

First things first: Don’t be in a hurry when visiting Gino’s East. The inaugural North Texas location of the storied Chicago pizzeria chain opened this spring in Arlington and is still experiencing lengthy wait times, and that’s just for a table. It’s another 45 minutes for...

Posted By Anonymous on 2015 Jul 30 - 5:25pm

| by Nicole Crites | Rana Abla, or “Miss Naughty Brownie” as she is better known, insists that sharing is overrated – at least when it comes to her indulgent three-layer brownies.  Her signature, mouth-watering brownies consist of layers of cookie dough and Oreo cookie...

Posted By Anonymous on 2015 May 27 - 3:23pm

The Tavern explains how it makes its signature Crab Cake Salad.

| by Jessy Diamba | Located on South Hulen St. and less than five minutes away from TCU, The Tavern offers fresh, contemporary American cuisine in a sophisticated and stylish atmosphere. The amount of care the restaurant’s chefs put into each dish really speaks for itself: The Tavern is...

Posted By Courtney Dabney on 2015 Apr 24 - 4:03pm

If you work just outside the downtown bubble − say on Summit − dining options used to be slim to none. The owners of Chadra Mezza and Grill filled that void last year by opening West Fork Grill inside the Summit Towers.

West Fork Grill keeps business hours. If you are in the area between 7:30 a.m. and 4 p.m., be aware that there is a hidden oasis tucked inside 1200 Summit Tower. You won’t find any signage calling attention to it. On one recent afternoon, we saw laptop warriors pecking away at their...

Posted By Anonymous on 2015 Mar 24 - 3:47pm

Bartender Jonathan Bolden at The Capital Grille sat down with us to discuss how the restaurant produces its signature martini, the Stoli Doli. | by Jessy Diamba |

| by Jessy Diamba | The Capital Grille in downtown Fort Worth is an ideal place to sit back, relax and enjoy a delicious meal in a luxurious atmosphere. When locals are thirsty for an adult beverage, they can choose from the bar’s extensive selection of cocktails, such as the Capital...

Posted By Judie Byrd on 2015 Mar 24 - 3:42pm

One thing you can always find in my refrigerator – a jar of roasted garlic, covered in rich, fragrant olive oil.  I use it almost every day. The oil coats my skillet when I scramble eggs, sauté onions and brown chicken breasts. It adds a gentle garlicky flavor, yet there’s...

Posted By Judie Byrd on 2015 Mar 24 - 3:33pm

Spring in Fort Worth is perfect for picnics. Cold days are gone, and the heat hasn’t arrived yet. Here are three easy-to-pack recipes to take to a park near you. Dessert? I would grab Central Market’s Texas Sheet Cake – it comes in a picnic-perfect 9x9-inch throwaway tin....

Posted By Judie Byrd on 2015 Feb 25 - 4:43pm

The Fort Worth Food + Wine Festival has local chefs and winemakers serving up a taste-filled weekend. We asked Russell Kirkpatrick, the festival’s creator, to give us a few tidbits about this year’s event.

What’s lined up for us at the festival this year? Our kickoff party at Billy Bob’s has a barbecue theme, which I’m really excited about. I was raised in Lockhart, so I’ve always had an admiration and respect for a good pit master. One of my favorites, Chef Tom Perini, will...

Posted By Anonymous on 2015 Jan 20 - 4:54pm

Just in time for Valentine’s Day, we take a trip to one of Fort Worth’s best chocolatiers: Dude, Sweet Chocolate!

| by Jessy Diamba | Across the country, women are anxiously waiting to be swept off their feet, and men are anxiously looking for ways to do the sweeping. One classic gift that is universally adored is chocolate. Ever tried Chocolate Salami, Fungus Amongus Toffee, or Cocoa Puffs Marshmallows?...

Posted By Anonymous on 2014 Dec 15 - 2:32pm

Dining with the kids

| by Lexi Johnson | After Friday night lights in Aledo, you can find everyone enjoying gourmet pizza with a cold beer in hand at Slice the Pizza Spot, which hit the ground running after opening this fall and instantly became an...

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