The steak tartare at Saint-Emilion Restaurant (3617 W 7th St, 817-737-2781) is made with hand-cut tenderloin, accompanied by housemade potato chips, and topped with a raw farm-fresh egg.
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Uncooked The raw food movement has subtly worked its way onto local menus. BY ERIC GRIFFEY
Hatsuyuki Handroll Bar might be the calmest dining room in Fort Worth. At dinnertime recently, serene men busily working behind the horseshoe-shaped bar, quietly patting rice with reverence, molding it into form, served single
16 ZEST EIGHT ONE SEVEN zest817.com
PHOTOS BY TWIG CAPRA
rolls (one a time) to gawking crowds of hushed patrons. The exchange felt more like a religious ceremony than a meal. Besides the rice, nothing on the menu of Hatsuyuki sees an oven or any other form of heat. Beautifully supple, precisely cut
June 2019
