Key Dining

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97 WEST KITCHEN & BAR - They say the west begins in Fort Worth, and I say the pioneering never ends. And everyone knows the Editor for Fort Worth Key Magazine is the authority on such things. More important than my unsolicited philosophizing is brandspanking-new Hotel Drover’s resident eatery 97 West Kitchen & Bar. Executive Chef Grant Morgan leads the charge on an adventurous dining experience with offerings described as “contemporary Texas fare, elevated ranch classics, and reimagined Southern comfort foods” (e.g., sweet tea marinated fried green tomatoes). 97 West Kitchen & Bar also offers an adult beverage curation composed of local spirits and an everchanging menu of seasonal drinks. Brunch Sat. & Sun. 9 a.m.-2 p.m. Dinner Tues.-Thurs. 5 p.m.-9 p.m., Fri. & Sat. 5 p.m.-10 p.m., closed Sun. & Mon. 200 Mule Alley Dr., 682-255-6497, https://hoteldrover.com/dining/97west-kitchen-and-bar.

ÁTICO - On the 6th floor of the SpringHill Suites in Fort Worth’s Historic Stockyards sits Ático, Chef Tim Love’s latest, an inviting rooftop eatery and bar with a luxurious feel. The panoramic views of the Stockyards and glimmering lights of downtown are more than enough to keep you coming back trip after trip, but the carefully curated food and drink menu are what sets Ático apart from all the dining options available in the Stockyards. A wide array of Spanish-inspired drink and food options are available to those looking to expand their horizons and take a quick trip to Barcelona. ¡Vamos! Mon.-Fri. 4:30 p.m.-close, Sat. & Sun. 11:30 a.m.-close. 2315 N. Main St., 682-255-5112, www.aticoftworth.com.

THE BISCUIT BAR - #TheBiscuitBar has finally come to Fort Worth, and I couldn’t be more grateful or, suddenly, hungrier. Located in the Stockyards’ hip Mule Alley, Biscuit Bar is the brainchild of Jake and Janie Burkett. After undergoing a personal family tragedy, in classic southern style they were showered with a bounty of literal comfort food. One item kept standing out and repeating itself, though: biscuits. So, the couple played with the idea of creating a build-your-own-biscuit bar at home, featuring biscuits made from scratch and lush toppings such as fried chicken, maple syrup, scrambled eggs, gravy, crispy bacon, and, of course, butter. Every menu item was created in the Burkett home kitchen, and the growing family decided to give the gift of comfort food right back to DFW. Come for the biscuits, stay for cocktails called “cereal sips” like their Cinnamon Toast Punch. Be sure to allocate time for a food coma snooze afterward. Sun.-Thurs. 8 a.m.-9 p.m., Fri. & Sat. 8 a.m.-10 p.m. 128 E. Exchange Ave., #640, www.thebiscuit.bar.

CAFÉ MODERN - An exciting partnership with Wolfgang Puck Catering has brought seasoned veteran Jett Mora to lead the culinary team and bring his talents to take over Café Modern’s artfully crafted cuisine. Composed of Texas ingredients, Café Modern’s menu blends seasonal foods from local artisans and diverse culinary traditions from around the globe. Enjoy the indoor and patio seating against the backdrop of Tadao Ando’s iconic architecture in the thriving Fort Worth Cultural District. Dining is an artform, and Jett Mora is Chief Culinary Curator. Lunch Tues.-Fri. 11 a.m.-2:30 p.m., brunch Sat.-Sun. 10 a.m.-3 p.m. beverages and light bites Tues.-Sun. 10 a.m.-5 p.m. (Fri. until 10 p.m.) For reservations, call 817-840-2186. 3200 Darnell St., www.themodern.org/café. CATTLEMEN’S FORT WORTH STEAK HOUSE: Steak isn’t only for dinner- try the daily lunch menu! You can get a luncheon steak that includes a baked potato, salad and their famous homemade rolls. Start your meal off with a savory appetizer: “Shoot’em Up Shrimp,” crab cakes, calf or lamb fries, onion rings, and the list goes on. Cattlemen’s offers BBQ ribs, lobster, chicken, pasta, pork chops, and “The Old Texas Standby” chicken fried steak. Prime rib is served on Friday & Saturday nights. Cattlemen’s charcoal-broiled extensive steak selection has been called “the ultimate in a fine steak.” Steaks can be ordered with a variety of enticing sauces like teriyaki, cognac pepper corn, béarnaise, or gorgonzola. Seafood selections include lobster, jumbo shrimp, crab cakes, halibut, salmon, tilapia, and catfish. Top off your dinner with a homemade dessert: apple or pecan pie, cobbler, banana pudding, chocolate cake or New York style cheesecake. Private banquet rooms offer seating for 10 to 120. Mon.-Thurs. 11 a.m.-10 p.m., Fri.-Sat. 11 a.m.-11 p.m., Sun. noon-9 p.m. 2458 N. Main St., 817-624-3945, www.cattlemenssteakhouse.com.

EDDIE V’S PRIME SEAFOOD - Seafood, steaks, and rhythm. Eddie V’s Prime Seafood was inspired by the great classic seafood restaurants of New Orleans, San Francisco, and Boston. It offers the freshest seafood right off the docks, and USDA prime center-cut steaks aged28 days and broiled to perfection. A sommelier is on hand to help you best complement your entrée, and of course Eddie V’s also has delicious, hand-crafted cocktails in the event you’re a “cocktail guy” like me. And I’m not even a guy! Listen, the atmosphere is warmand inviting. Come get in rhythm in the V-Lounge with dining and live music nightly. Open Mon.-Thurs. 4 p.m.-10 p.m., Fri.Sat. 4 p.m.-11 p.m., Sun. 4 p.m.-9 p.m. Museum Place, 3100 W. 7th St., 817-336-8000, www.eddiev.com.

ESPARZA’S - If you land at the DFW International Airport hard up for Tex-Mex, first of all, I understand you. Second of all, you’re in luck. Touted as “independently owned, internationally known,” Esparza’s is perched in the same town as the airport: Grapevine. Since 1985, the Restaurante Mexicano has served up delicious fare that includes Tex-Mex classics like enchiladas and tacos, but also innovations like fried avocado stuffed with brisket and an assortment of quesadillas, nachos, fajitas, salads & desserts. They have a patio strung with lights and call themselves “the margarita capital of Texas.” Enough said. Mon.-Thurs. 11 a.m.-10 p.m., Fri. & Sat. 11 a.m.-11 p.m., Sun. 10:30 a.m.-9:30 p.m. 124 E. Worth St., Grapevine, 817-481-4668, www.esparzastexas.com.

HONKY TONK KITCHEN - Executive Chef Alex Walters brings a passion for authentic Texas cuisine and hospitality to Billy Bob’s. After attending Le Cordon Bleu College of Culinary Arts, Chef Alex spent a decade leading culinary efforts across the DFW before joining the team at Billy Bob’s Texas. Serving as the banquet chef and sous chef prior to being offered the Executive Chef position, Alex poured his heart into bringing great food to patrons from all over the world. The food selections at Billy Bob’s are far greater than the restaurant’s name “Honky Tonk Kitchen” implies. In addition to the Honky Tonk Kitchen, Chef Alex oversees all culinary related business including the banquet operations where Billy Bob’s may host from 500-5000 in private events each week. Mon.-Wed. 11 a.m.-6 p.m., Wed.-Sat. 11 a.m.-5 p.m. & 6 p.m.-close, Sun. noon-close. 2520 Rodeo Plaza, 817-624-7117, www.billybobstexas.com/about/honky-tonk-kitchen.

JOE T. GARCIA’S - When Mr. and Mrs. Joe T. Garcia first opened in their home to diners in 1935 there were 16 seats. Eventually, the famed Tex-Mex outpost has poured out onto their famous, twinkle-lit patio and now seats up to 1000. It continues to be family-run to this day, and the original recipes are still in use. Eighty-six years later, the fare and ambiance keeps people coming back in droves. While the lunch menu features things like chimichangas, tamales, soups, and salads, the dinner menu is succinct: sizzling fajitas or enchiladas. The portions are generous which is good, because the tequila to margarita ratio is, too. Great for casual nights and special occasions alike. Mon.-Thurs. 11 a.m.-2:30 p.m. & 5 p.m.-10 p.m., Fri. & Sat. 11 a.m.-11 p.m., Sun. 11 a.m.-10 p.m. 2201 N. Commerce St., 817-626-4356, www.joetgarcias.com.

LOS VAQUEROS - The incredible Cisnero Tex-Mex family recipes of Los Vaqueros have fed this guerita since I was knee high to a grasshopper, long before I was old enough to have one of their incredible margaritas. Whenever I think about Los Vaqueros I smell the sizzling fajitas sailing past, see the never-too-busy-foryou staff smiling in greeting, and taste the perfect queso/ chip ratio. Located in an old Stockyards warehouse, the restaurant manages to be both cozy and cavernous, and is 100% authentically western. Los Vaqueros accommodates events (like my dad’s 50th birthday party!) as easily as they do a cozy lunch for two. Tues.Thurs. 11 a.m.-9 p.m., Fri. & Sat. 11 a.m.-10 p.m., Sun. 10:30 a.m.-9 p.m., closed Mon. 2629 N. Main St., 817624-1511, www.losvaqueros.com.

PRESS CAFE - Casual breakfast, lunch, dinner, happy hour, curbside cocktails/family dinner packs, and weekend brunch? Count me in. For all of it. Press Cafe’s extensive menu includes notables like crab mac n’ cheese, banana walnut waffles, ahi heirloom salad, and short ribs. All of their burgers are made/ ground in-house (including the veggie patties), and are just $10 during happy hour (Mon.-Thurs. 3 p.m.-6 p.m). Press is right on the Trinity, so when your day calls for some good, old fashioned contemplation and clearfork martinis while staring at a body of water, this is your place. Mon.-Fri. 7 a.m.-9 p.m. (breakfast 7 a.m.-11 a.m.), Sat. & Sun. 7 a.m.-9 p.m. (brunch 7 a.m.-2 p.m.) 4801 Edwards Ranch Rd. #105, 817570-6002, www.presscafeftworth.com.

PROVENDER HALL - prov·en·der | \ ˈprä-vən-dər \ Definition of provender; 1: dry food for domestic animals: FEED; 2: FOOD, VICTUALS. Ugh, don’t you love it when a bunch of hot millennial chefs open and operate an atmospheric, American West restaurant and feed you Skillet Cornbread with Whipped Honey Butter and Slow Smoked Beef Rib for Two, that you secretly try to eat for one? With the help of Chef Scott Lewis and Kellen Hamrah, Chef Marcus Paslay of Clay Pigeon and Piatello Italian Kitchen fame is at it again, this time in the Stockyards’ Mule Alley. The large outpost’s open kitchen specializes in meats either smoked or cooked over their wood-burning grill, all accompanied by an array of southern classics like their Pimento Cheese, Hoppin’ John, and Cheddar Cheese Grits. They have a robust liquor list and, given their location, of course they have a quality Moscow Mule on hand. But they’ve also got a little ditty called Golden Cheeked Warbler I have my eye on… Thurs. & Sun. 5 p.m.-9 p.m., Fri. & Sat. 5 p.m.-10 p.m. 122 E. Exchange Ave. Suite 110, 817782-9170, www.provenderhall.com.

REATA RESTAURANT - Choosing from the best that southwestern food has to offer, Reata (Spanish for rope) offers a menu that ranges from steaks to Creole dishes to southern standbys like their West Texas Pecan Pie. An example for the first course is Reata signature jalepeño and cilantro soup. The main course could be pan-seared pepper crusted tenderloin with port wine sauce with sides like bourbon creamed corn and bacon wrapped asparagus. Finish your meal with a dessert classic or something new, like dessert tacos with caramelized bananas and chocolate gravy. Reata has a carefully selected wine list that complements its Texas cuisine and delicious cocktails like their Clear Fork Cherry Vodka Limeade. Reata is the name of the ranch in the movie Giant made in 1956, based on the novel by Edna Ferber. Lunch every day 11 a.m.-2:30 p.m., dinner Sun.-Thurs. 5 p.m.-8 p.m., Fri. & Sat. 5 p.m.-9 p.m. 310 Houston St. in Sundance Square, 817-3361009, www.reata.net.

THE ROSE GARDEN TEA ROOM - The Fort Worth location is located inside The Mercantile and Arlington’s inside Gracie Lane, two curated marketplaces of 200+ dealer booths with impressive collections of gifts, home décor, antiques, fashion, furniture, and more. The Rose Garden is a delicate blend of English tradition and old southern charm with an assortment of soups, salads, fruit, and sandwiches. Their entrées are the very popular Rose Garden Variety which is a sampler plate of chicken salad, fresh fruit, quiche, soup and a pumpkin bread sandwich, and all dishes include their famed “toasties” for the table. There are several delectable desserts and specialty coffees and teas, including a three-course high tea. Arlington location: Mon.-Sat. 11 a.m.-3 p.m., closed Sun., 4720 S. Cooper St., 817-795-3093. Fort Worth location: Tues.Sat. 11 a.m.-2 p.m. & Sun. noon-3 p.m., closed Mon. 7200 Camp Bowie Blvd. 817-731-7673, www.therosegardentearoom.com.

SECOND RODEO BREWING - Alright, alright, alright (McConaughey voice), Second Rodeo Brewing’s authentic and unapologetic Texan style has descended upon the Fort Worth Stockyards. Inspired by Waylon, Willie, and the boys, there are three free live music sets every single day in this laid back restaurant and outdoor bar garden. Enjoy dishes like maple bacon glazed wings with waffle crumble and cheesesteak while you grab a pint. Second Rodeo’s crown jewel is their onsite brewery led by Dennis Wehrmann, a fifth generation brewer. They’ve also got a cocktail called Atomic Cool-Aid which, for me, inspires intrigue... Come as you are to Second Rodeo Brewing for a true blue Texan experience and zero pretension. BYO dog! Sun.-Mon. & Wed.-Thurs. 11 a.m.-midnight, Tues. 4 p.m.-midnight, Fri. & Sat. 11 a.m.-2 a.m. 122 E. Exchange Ave. Suite 340, 817-240-4959, www.secondrodeobrewing.com.

SHAKE SHACK - Hear ye, hear ye! Fort Worth finally got its very own Shake Shack. Longtime lovers of the Shack will be thrilled, and people who’ve yet to go to one will be receiving a personal wellness check from me. It’s simple, really: burgers, hot dogs, fries, and shakes... and one fabulous muenster and cheddar cheese-stuffed portobello burger for vegetarian friends. Let’s just say this- people love Shake Shack so much they get tattoos of the logo and cater their weddings with it. As if serving their Texas special Cold Shot Concrete made of vanilla custard, chocolate custard, malt, salted caramel, dark brown sugar, and chocolate toffee isn’t enough, Fort Worth’s Shack is also partnered with Alliance for Children, a nonprofit that protects Tarrant County children from child abuse. Sugar coma and philanthropy? Ideal. Wed. & Thurs. 11 a.m.-6 p.m., Fri. & Sat. 11 a.m.-9:30 p.m., Sun. 11 a.m.-7 p.m., closed Mon. & Tues. 122 E. Exchange Ave. Suite 160, 817-885-5420, www.shakeshack.com/location/stockyards-tx.