KEY DINING
FOR ADDITIONAL OPTIONS, VISIT WWW.FORTWORTHKEY.ORG 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.
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FORT WORTH KEY
June 2022
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 aged 28 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 warm and 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.
