Posted By Jenni Hanley on 2014 Jan 24 - 12:15pm
Jerry Hitt’s new restaurant, The Fillin’ Station in downtown Granbury, has been growing steadily thanks to loyal customers and rave word-of-mouth reviews.
After years of waiting patiently, Jerry Hitt is finally getting to live life in the fast lane—and he’s starting with lunch.
A self-proclaimed “car nut,” Hitt designed the place with speed racers and stick shifts in mind. It’s an energetic, auto-themed atmosphere that...
Posted By Anonymous on 2014 Jan 21 - 10:56am
For the first time, the area's finest and most beloved chefs (and the foodies who love them) will unite in Fort Worth for a long weekend of truly extraordinary cuisine.
The Fort Worth Food + Wine Festival honors the distinctive nature of Fort Worth cooking, food, beverage and culinary...
Posted By Jessica Llanes on 2014 Jan 2 - 4:29pm
The Bearded Lady has established itself as a quirky neighborhood pub done right, but its enviable craft beer list and inventive menu make it worth a visit for anyone in the Metroplex.
Co-owners Shannon Osbakken and Eric Clayton created a relaxed environment at The Bearded Lady by preserving the dark wood interior.
Tamarind Beer Glazed Pork Wings are fall-off-the-bone tender...
Posted By Anonymous on 2013 Dec 12 - 11:06am
At La Familia, everyone is greeted with a handshake and a smile. This simple gesture sets the stage for their notorious attention to detail and commitment to service.
With the addition of an adjoining dining room, including a private party room and colorful bar area featuring Southwest landscapes topped by beautiful blue skies, the wait goes quickly at La Familia.
The wooden tabletops are branded with the LF logo, and stucco walls are stained in a mocha hue...
Posted By Anonymous on 2013 Dec 12 - 10:51am
Elizabeth Northern has a fascination with cheese, make that a passion! That is why she opened The Magnolia Cheese Co. last December, and she hasn't been able to wipe that satisfied grin off her face ever since.
Northern says that the mission of her team of experts and cheesemongers "is to both educate and delight" their clientele. That sounds like heady stuff, but once you visit, you'll get it.
Before the days of the cheese department at Central Market or having a plethora of imported...
Posted By Anonymous on 2013 Dec 2 - 2:25pm
Chef Felipe Armenta's newest creation, pacific Table, has everything but a view of the water.
| by Courtney Dabney | photography by Jason Kindig | The Pacific Northwest is distinctive for its modern and earthy architecture, as well as its unique cuisine. Seattle and Vancouver are both oriented toward the water. The ocean permeates every detail of life there and commands center stage on most...
Posted By Anonymous on 2013 Dec 2 - 2:09pm
After opening his first restaurant in 2001 in Arlington, the ravenous Piranha Has taken over in six other Texas cities including downtown Fort Worth.
| by Courtney Dabney | photography by Jason Kindig | The reason for this bankable success has been a creative take on sushi, so much of which in our area has been Anglicized or dumbed down in an effort to market to Texans’ typically timid palates.
Piranha took a decidedly different...
Posted By Jocelyn Tatum on 2013 Dec 2 - 1:59pm
Beverly Carter blushed and looked down at the table admitting she never learned to make food from "a box."
Growing up in Louisiana, everything her family made—jambalaya, crawfish étouffée, po’boys, classic red beans and rice—was from scratch, which is what you get when you visit her family’s food truck, A Taste of Louisiana.
September marked their first year in...
Posted By Anonymous on 2013 Sep 25 - 3:42pm
It is the latest foray of Bobby and Donna Albanese, who are also the owners of Piola Italian Restaurant and Garden. I guess I was expecting a mostly Mediterranean menu since that is what they have proven themselves to be so adept at for years. But this menu can only be described as eclectic. Most...
Posted By Anonymous on 2013 Sep 25 - 3:31pm
The first time I ever tasted a fresh Gulf oyster was at J & J Oyster Bar. It was resting on top of a saltine cracker with just a dash of Tabasco sauce. That’s the way my father taught me to eat them.
This is the kind of place Jimmy Buffett would feel right at home. Flip-flops and...