KEY DINING
FOR ADDITIONAL OPTIONS, VISIT WWW.KEYMAGFW.COM/KEY-DINING 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! Tue.-Fri. 4:30 p.m.-10 p.m., Sat. 11:30 a.m.-11 p.m., Sun. 11:30 a.m.-10 p.m. Kitchen closes at 9 p.m. each day, restaurant closed Mon. 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 - Big announcement from Café Modern: an exciting partnership with Wolfgang Puck Catering has brought seasoned veteran Jett Mora to lead the culinary team! After ten years of groundbreaking menu creation at the prestigious food institution, Mora has brought his talents to take over Café Modern’s artfully crafted cuisine. Composed of Texas ingredients and now topped off with Wolfgang Puck’s signature flourish, Café Modern’s menu blends seasonal foods from local artisans and diverse culinary traditions from around the globe. Café Modern is set to reopen this spring with seating indoors and on the patio, all 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. Prepare your tastebuds. 3200 Darnell St., www.themodern.org/café-modern. 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
10
KEY MAGAZINE
May 2021
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., 817-3368000, 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. GRACE - A dining experience like no other in Fort Worth. Owner Adam Jones, known as the city’s host for the unparalleled level of hospitality and service in his restaurants, invites you to enjoy “Modern American Classic” fare created by award winning Chef Blaine Staniford. In a comfortable modern setting that embodies the city’s energy, guests can enjoy the outdoor terrace on Main Street and a spectacular bar featuring unique seasonal cocktails and a separate menu for bar snacks. Glass-enclosed temperature-controlled wine cellars house a selection of Old and New World wines. For private events, four private dining rooms with multimedia capabilities seat 12-60 guests. Appetizers include lamb belly dumplings, oysters, kona kompachi, and beef tenderloin tartare. From the dinner menu, choices include bacon wrapped stuffed filet, Maine lobster, Duroc pork shank, and various chicken, fish, pasta, soup, and salad dishes. Mon.Sat. 4 p.m.-9 p.m., closed Sun. 777 Main St., 817877-3388, www.gracefortworth.com. HORSESHOE HILL CAFE - Grady Spears, the celebrity chef known as the “Cowboy Cook” and coauthor of “The Texas Cowboy Kitchen” cookbook, serves up the best chicken fried steak in Fort Worth seven different ways with his award-winning sides and appetizers. A Cowboy Brunch is served Sat. 10 a.m.-high noon and features biscuits and gravy, peppered bacon, and dishes like beef tenderloin scrambled egg tacos. Dinner reservations are suggested, and Thurs. night reservations get you free tickets to the
