E IG H T ONE SE V E N
Chef Jen Williams’ “Meat Stick” menu from her pop-up at Locust Cider featured a Chix Stix, with mojito-cider-marinated chicken, Romesco sauce, and mint; and a Veggie Veggie Bang Bang, with charred oyster mushrooms, butternut squash, red grapes, smoked eggplant dip, and pomegranate. Photo by Brian Hutson
Fort Pop-Up These short-lived eateries are appearing all over town, but why? BY ERIC GRIFFEY
You couldn’t order any of the sweet confections that lined the pastry cases at Stir Crazy Baked Goods on West Magnolia Avenue. The near-full-capacity crowd on hand that rainy Friday evening didn’t fill the garage salechic dining room for the outstanding organic bakery’s deli-
16 ZEST FORT WORTH zestfw.com
cious-looking cupcakes, cookies, and macaroons –– though everyone was eating a slice of pie. Black Cat Pizza owner and pop-up impresario Jaime Fernandez, who recently helmed the kitchen at the scandalously underrated, sorely missed wine bar 44 Bootlegger,
December 2018
