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Restaurant News for March

Posted Wednesday, Mar. 06, 2013  comments  Print Reprints
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TREVINO'S GOES WEST

Everybody knows everybody at L. Trevino's in Rockwall, says owner Bertha Trevino, who has seen generations of customers pass through the 25-year-old Tex-Mex eatery. She hopes to bring the same small-town feel to Fort Worth with the opening of Trevino's Comida Mexicana, the second restaurant venture for her and her husband, Louis. "We knew Fort Worth was growing and thought it was a good time to go there," she says. "Plus, a lot of our clientele has family in Fort Worth or works there." The sign has been up for months, but parking lot and pavement issues have caused long delays. However, she expects to be open by early March. In Rockwall, the sour cream chicken enchiladas are one of the restaurant's most popular items and are made with a wine-based sauce, not with sour cream scooped from a tub, Bertha Trevino promises. The Fort Worth menu will be identical to that in Rockwall and will include specialties such as chile sauce smothered pork chops, shrimp salad stuffed avocados and the steak Juanito, a 6-ounce rib-eye served with a chile relleno and soft cheese taco. 1812 Montgomery St., Fort Worth, 817-731-8226, www.trevinosftworth.com.

BEATS AND EATS

AT VEE LOUNGE

Part tapas bar and restaurant, part high-energy club, downtown Fort Worth's flashy new Vee Lounge aims to attract a wide-ranging clientele of both diners and dancers. Visit before the witching hour for small plates and shareable platters from executive chef Heath Rowe, who has gained experience at Grace, Del Frisco's and Bistro Louise. Rowe's lengthy charcuterie boards, which he wood-worked himself in his home garage, feature hefty portions of house-smoked salmon and creamy house-made ricotta. On the tapas menu, roasted garlic ricotta dumplings come tossed in lemon brown butter and shaved Romano cheese, and the diver scallop, shrimp and lobster "hand grenade" tops a refreshing orange slice. Vee Lounge offers a short list of entrees, too, including the 24-hour slow-cooked sous vide short rib and a skillet of paella with house-smoked sausage. Expect sweet specialty martinis, thorough service and plenty of people-watching throughout the night. 500 Taylor St., Fort Worth, 817-332-4833, www.veelounge.com.

GROWLERS TO GO

We love the idea of tap takeout, and now Brewed is on board. The Magnolia Avenue coffee bar, beer pub and restaurant is now selling growlers -- glass jugs intended to serve as refillable to-go containers for craft beers, cold brew coffee and kombucha. The bottles are perfect for when we crave a glass of chilled kombucha or a pint of Revolver Brewing's sweet Blood & Honey wheat ale on our home patio. The concept isn't a new one; growlers date back to the late 19th century, when beer was carried from the local pub to one's home by way of a small pail. Brewed's growlers come in two sizes: 32 ounces ($8) and 64 ounces ($10), plus the cost of fills, which varies by product. 801 W. Magnolia Ave., Fort Worth, 817-945-1545, www.brewedfw.com.

RED HOT DOGS

Some say hot dogs are the new hamburger, as tricked-out gourmet franks keep showing up on more menus around town. Last fall, Brian Luscher, celebrated chef and owner of The Grape in Dallas, launched his own line of all-natural dogs, called Post Oak Red Hots. The Chicago native's post oak wood-smoked sausages are available at the White Rock Local Market and are now on the menu at Swiss Pastry Shop in Fort Worth. The dogs are served plain with mustard, ketchup or kraut, or Chicago-style with pickles, onions and sport peppers. Owner Hans Muller is also stuffing the links into his scratch-made cheddar biscuits for breakfast. Muller admits he's new to the hot dog game, but he is working on a chili dog and is experimenting with a bacon-burger dog -- bacon-wrapped and topped with candied jalapeños. 3936 W. Vickery Blvd., Fort Worth, 817-732-5661, www.swisspastryonline.com.

ONE MO' FISH

From the owners of popular Keller hangout Funky Baja's Cantina comes some mo' -- Mo' Fish, that is. The casual seafood eatery opened last month just steps away from Funky Baja's and offers a bar, full service and grilled and fried fish dishes. But the restaurant's standout selection is its chargrilled oysters, a tough find in Keller (or anywhere in Tarrant County). "The chargrilled oysters make us very different because there's nothing like that around here," says owner Gloria Segovia. Varieties include the "Big Easy," topped with garlic butter and Romano cheese; "Mississippi Bleu," with lemon-pepper sauce and blue cheese crumbles; and "Tejas Heat," doused in hot habanero butter, Parmesan cheese and bacon. For traditionalists, Mo' Fish's oysters are also offered raw and fried. 721 Keller Parkway, Suite 116, Keller, 817-741-1155.

SALVADORAN FUSION IN KELLER

After running their popular Salva-Peruvian restaurant, El Salvador, in Irving for more than 13 years, Hilcia and Jose Garcia were ready to share their Latin American-inspired plates with new palates. The couple celebrated the grand opening of Puerta Vieja Mexican Grill last month, bringing a taste of their native El Salvador to Keller. Menu items include house-made pupusas, fried yucca and traditional seafood paella, along with Tex-Mex staples like fajitas, enchiladas and tacos al carbon. Hilcia says the restaurant's specialty is the attention-grabbing lobster soup, which is presented with vibrantly red lobster claws peeking out of a steamy, seafood-filled broth. "We use a lot of seafood, and food from El Salvador is not as spicy as Mexican food," Hilcia says. "We've always wanted to grow and bring our food to a different neighborhood." 101 Town Center Lane, Keller, 817-562-5301, www.puertaviejamexicangrill.com.

BEST PICKLES YET

Fort Worth-based Best Maid makes tasty salad dressings, relishes and mayo, but pickles have long been its most popular product. Now the decades-old company has upgraded its selection with the launch of Farm to Market, a gourmet brand of foodie-friendly pickles that the company calls the "bread and butter" of its yearly crop. Varieties include sea salt and peppercorn, bloody mary, chipotle lime, garden fresh and garlic baby dills. A limited selection of Farm to Market products will be available at all Texas Target stores this month. Wal-Mart and HEB stores also carry the brand, but we spotted all five varieties at Ryan's Fine Grocer & Delicatessen on Magnolia Avenue in Fort Worth, too. For more pickle fun, visit the second annual World's Only Best Maid St. Paddy's Pickle Parade in downtown Mansfield on March 16 for live music, green beer and pickle-eating contests. More than 5,000 folks turned out last year for the family-friendly event. www.bestmaidproducts.com.

NOTEBOOK

Grapevine will be covered in chocolate during the ninth annual ChocolateFest, a two-day event bringing together the best of chocolate, art and wine. Guests can sample chocolates from area bakeries and restaurants paired with wine tastings during an Evening of Chocolate and Wine at Delaney Vineyards on April 5 ($50). A Day of Chocolate and Art (April 6) will feature local artists who will display and sell their work, and more sweet chocolate samples ($15 adults, $5 children). www.chocolate

festgrapevine.org.

Ausum Fudge (a play on the names of the owners, Aubra Wilson and Sumer Searcy) has opened on Bluebonnet Circle. Varieties of the hand-made fudge include caramel and peanut, Oreo cookie and rum raisin. Available pre-packaged at Stella's, 3460 Bluebonnet Circle, Fort Worth, for $25 per pound. Call-ahead and custom orders: 817-253-7845 or aus

umfudge@gmail.com.

Copeland's of New Orleans has kicked off its 30th anniversary celebration with a new Louisiana-inspired seafood menu, available now at the Southlake location. Dishes include shrimp and lump crabmeat remoulade, crab-stuffed shrimp alfredo, and barbecue shrimp boil with roasted corn and boiled potatoes. 1400 Plaza Place, inside the Hilton Southlake Town Square, Southlake, 817-305-2199, www.southlakecopelands.com.

Artisan Baking Co. offers a "road food" remedy if you're not road-tripping this spring break, with its kolache class. The workshop will cover creating the rich yeast dough with fruit and cream cheese fillings, as well as savory sausage kolaches. The class, $60, is 9 a.m. March 16. 4900 White Settlement Road, Fort Worth, 817-821-3124, www.artisan-baking-company.com.

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