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 Jessica Llanes on 2015 May 27 - 3:06pm
Japan’s hottest noodle trend hits the Cultural District thanks to ramen expert and Head Chef Ito Takao, who brings the traditional flavors of his native Tokyo to the Fort Worth dining scene.
Head Chef Ito Takao makes all of his broths from scratch and only uses fresh noodles. He is successfully bringing traditional flavors of his native Tokyo to Fort Worth.
At Hanabi Ramen & Izakaya, diners can choose from...
Posted By Jessica Llanes on 2015 Apr 23 - 11:32am
A master in the art of sandwich making since 1928, Fort Worth’s original kosher-style delicatessen, Carshon’s Deli, continues to serve classic, made-from-scratch cuisine under the stewardship of long-time owner, Mary Swift.
In addition to delicious sandwiches, Carshon's offers tasty soup options.
Reuben and Bagel Chips
Chopped Liver Sandwich...
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 Celestina Blok on 2015 Mar 24 - 3:02pm
Diners are increasingly seeking establishments with large selections of suds. The Social House, the West 7th development’s newest eatery, capitalizes on this trend by offering more than 50 craft brews on draft along with comfort pub fare.
The Irish pork nachos at The Social House consist of a heaping pile of thinly sliced potato chips fried until dark brown and topped with chopped tomatoes and green onions, an “avocado mousse” that resembled guacamole and shreds of pulled pork...
Posted By Celestina Blok on 2015 Feb 25 - 4:36pm
Dining at Edelweiss is like taking a step back in time. The much-loved German restaurant on the traffic circle, with its checkered tablecloths, plastic flowers and jolly renditions of the Chicken Dance, hasn’t changed since it opened nearly 50 years ago.
Enough to feed two hungry people, the Combination Plate comes with sauerkraut, red cabbage, spatzle, fried diced potatoes, a single brat, one large smoked pork rib and two types of schnitzel.
| photography by Alex Lepe | Interiors...
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 Celestina Blok on 2015 Jan 20 - 4:46pm
A decades-old Westside favorite
The venison tenderloin with porcini mushroom sauce at Bella Italia West came sliced to reveal a ruby-red rare interior. Tender and lean, the protein was savory and slightly tart from the red wine reduction.