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Restaurant News for November

Posted Wednesday, Nov. 06, 2013  comments  Print Reprints

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Part bar, part store, Fort Worth’s new WineHaus allows patrons to sip on premises or simply purchase bottles to go. Owner Lindsey Crawford, a Kansas City native, says her hybrid wine shop is unique because sippers can stay and share a bottle inside or on the pretty string-lights-bedecked patio, or pick up a boutique brand on their way home or to a BYOB dinner. There are eight wines on tap, and a growler program is in the works. Current wine spigot selections include Trefethen dry riesling, an Argentinian malbec and Texas Hills Estate chardonnay. “We look at smaller producers and interesting boutique-style wines,” Crawford says. “Really high quality with efficient prices.” 1628 Park Place Ave., Fort Worth, 817-887-9101, www.winehausfw.com.


Southside Salsa Co., which celebrated one year in business last month, combines bark with bite with its new Ugly Chipugly salsa, infused with Rahr & Sons Brewing Co.’s Ugly Pug black lager. The Near Southside neighbors have come together to create a smoky, slightly sweet chipotle salsa, with subtle coffee and chocolate undertones found in the popular dark brew. The black-labeled jars ($6.99 for 16 ounces) are for sale at the Rahr brewery, as well as Central Market stores in Southlake and Fort Worth. Also look for Southside Salsa Co.’s Panther City Mild and Hell’s Half Acre Hot varieties and stock up on tortilla chips. www.southsidesalsaco.com.


Terry Chandler says it took him two months to display 30 years’ worth of Fred’s Texas Cafe memorabilia at his latest location, now open on Bluebonnet Circle. The chef and owner has completely Freds-ified his new digs, adorning the walls and ceilings with hunting and fishing photos, deer antlers, surfboards, animal heads, a slew of framed “best of” awards and even his prized G.I. Joe collection. Fred’s Texas TCU combines the former Oui Lounge with the short-lived Love Shack space, and Chandler pays homage to his longtime predecessor with a lighted Oui sign hanging next to the bar. The spacious burger joint looks football watch party-ready with its flat-screens and cold schooners, and there are back-to-back bars to belly up to. 3505 Bluebonnet Circle, Fort Worth, 817-916-4650, www.fredstexascafe.com.


Shannon Wynne likes things that fly, as we’ve determined from his group of eccentrically-named restaurants that include The Flying Saucer, Meddlesome Moth, Flying Fish and Lark on the Park. (His son, Sam, owns the non-airborne Rodeo Goat.) Now Bird Café, which opens this month in the former Flying Saucer space, can be added to Wynne’s list of high-flying hangouts. Expect colorful interior artwork to tie into the bird theme, along with a menu that closely resembles that of the Moth in Dallas. Dinner items will include shareable plates, like shrimp and homestead grits doused in jalapeño gravy, five types of mussels, rabbit potpie, steak tartare and roasted quail. “And we’re doing with the wine program what we did with the beer program at the Moth,” said operating partner Keith Schlabs, which means more than 100 wines will be offered, along with 15 beers on tap. “We don’t want to compete with ourselves next door,” he added, referring to the craft beer-centric Flying Saucer located one block away. Bird Café will boast two stories of dining, an outdoor deck with lounge furniture upstairs and a 2,700-square-foot patio that will spill out into the newly opened Sundance Square Plaza. Look for it near the 32-foot umbrellas that anchor the east end of the plaza, which provide for an urban ceiling blocking the sun during the day and a display of colorful LEDs at night. Bird Café will serve dinner first, with lunch and Sunday brunch to follow soon after. 155 E. Fourth St., Fort Worth.


Ever bite into a sausage kolache, only to be left with an empty hunk of bread because the entire sausage came loose? “We wanted to stop that,” says Greg Saltsman, one-half of the baking duo behind Fort Worth’s new Pearl Snap Kolaches, now open for business inside The Lunch Box cafe. Saltsman, who received his MBA in entrepreneurship from Texas Christian University, and business partner Wade Chappell, an investment banker, traveled around Texas to learn from Czech experts and tested kolache recipes for more than a year. The guys are sourcing casing-less, all-beef sausage from Chappell Hill Sausage near Brenham, ensuring smoky sausage is easy to bite into throughout each savory treat. As of yet, traditional cream cheese kolaches are the only sweet selection on the menu, but Saltsman and Chappell look to gradually add more varieties and eventually open a retail storefront. Orders are by the dozen ($25) and are taken in advance as early as the morning of pickup. Delivery throughout Fort Worth is also available, making for a convenient breakfast option for office meetings or fall Little League games. 6333 Camp Bowie Blvd., 817-233-8899, pskolaches.com.


Thai cuisine comes to the Cultural District this month when Happy Bowl Thai opens a second location, cheerfully named Happy Bowl Too, in the Chicotsky’s shopping center. Owner Oui Suthamtewakul says much of his customer base came from the Westover Hills and Arlington Heights neighborhoods, so he decided to carry his cooking over to the flourishing West Seventh Street area. Oui (pronounced “eww-wee,” as in, “Eww-wee, he can cook!” we were told by his wife) is especially proud of his curry dishes, including red, green, yellow and the mild panang, each blended with coconut milk and simmered with veggies and choice of protein. The Thai eatery will bring a much-needed quick and casual option to the area, one that’s locally owned and already loved. 3431 W. Seventh St., Fort Worth, 817-332-3339.


While Fort Worth still waits for its rumored Sprinkles opening, Southlake gets a Smallcakes. The national gourmet cupcake chain’s founder, Jeff Martin, has been featured on The View and Food Network’s Cupcake Wars and says Southlake is just the first of many openings in the greater DFW area. The cupcakery’s daily menu offers 12 signature flavors, including pink chocolate, hot fudge sundae and peanut butter cup, as well as a rotation of specialty flavors like maple bacon (dotted with crumbled bacon pieces), sweet potato, apple-stuffed French toast and margarita, ornamented with a lime and a straw. But the cupcake shop pays homage to the hometown team with white and green lemon cupcakes inspired by the Southlake Carroll Dragon mascot, exclusive to the Southlake store. Order now before high school football comes to a close. 2315 E. Southlake Blvd., Suite 106, Southlake, 817-912-1290, www.smallcakescupcakery.com.


Frank Kent’s great-grandchildren, Corrie Watson and Will Churchill, have combined their passion for wine and cars through the years, most recently when they opened Cadillac Wines inside the new Frank Kent Cadillac dealership last year. Now Will is spicing up his food and beverage repertoire with the launch of Grease Monkey Rubs, a new line of spice rubs including Commander in Beef (steak), Rita Fajita (Tex Mex), Redonkulous (barbecue) and Soultry Poultry (chicken). The rubs ($8.99 each) are for sale inside Twin Creeks Cafe at Frank Kent Honda. But Will and Corrie are just getting started. The duo also promises an innovative concept for their newly purchased 8,000-square-foot property located at the corner of West Magnolia Avenue and Adams Street in Near Southside. Look for an April 2014 opening. www.gmrubs.com.


Fort Worth native Aubra Wilson partnered with her gal pal Sumer Searcy to launch AuSum Fudge early this year, using the kitchen of Daddy Ray’s Famous Gingerbread on Bluebonnet Circle during the bakery’s off-season to create varieties like Oreo cookie, rum raisin and peanut butter chocolate. The duo has since grown out of the part-time digs and is in the process of securing a permanent home on West Magnolia Avenue. New holiday flavors include cinnamon apple pie, penuche — a brown sugar-based fudge that Wilson calls a cross between butterscotch and caramel — and peppermint. Also new are mini fudge cones — fudge balls stuffed into tiny ice cream cones and dipped in sprinkles or candy ($2 each). The handmade fudge is sold by the piece starting at $2.50 and runs up to $30 per pound. Customers can call in holiday orders now and the store will arrange for delivery or pickup. 817-733-7787, ausumfudge.com.


New on Central Market’s Thanksgiving turkey menu this year are Mr. Billy’s Cajun Fried Turkeys, a Southern Louisiana brand of birds that are injected with more than a quart of “geaux juice,” from a secret family recipe, rubbed with Cajun spices and then fried in peanut oil. Central Market also carries its usual lineup of free-range, organic and pre-brined turkeys, along with new sides like quinoa salad with sweet potatoes and apples (right), and Brussels sprouts with shitake mushrooms and pork belly. The last day to order online for Thanksgiving is Nov. 26 and by phone, Nov. 27. www.centralmarket.com or shop.centralmarket.com.

FnG Eats in Keller will host a Thanksgiving Eve dinner 5-9 p.m. Nov. 27. The three-course meal includes roasted turkey with classic fixin’s like giblet gravy, whipped sweet potatoes, cranberry relish and green bean amandine. $26 per person, $14 for children under 12. 201 Town Center Lane, Keller, 817-741-5200, www.fngeats.com.

Chef Point Café in Watauga will prepare your Thanksgiving dinner when you preorder by Nov. 24. Choose a whole-roasted or smoked Cajun bird, or go with prime rib. Thanksgiving carry-out menu items also include the gourmet gas station eatery’s addicting cheese-stuffed mushrooms and beloved bread pudding. 5901 Watauga Road, Watauga, 817-656-0080, www.chefpointcafe.org.

Rahr & Sons Brewing Co. will commemorate nine years with an anniversary celebration Nov. 9, which will include the unveiling of the brewery’s new 9 Year Anniversary ale. The Belgian-style brew comes in a 22-ounce bottle with its own gift box, or in a 12-bottle case. During the daytime party, guests can enjoy a selection of more than 30 Rahr beers on tap — including several limited editions — along with food from Chadra Mezza & Grill and live music. $10, $20 VIP (allows for earlier entry), 701 Galveston Ave., Fort Worth, 817-810-9266, www.rahrbrewing.com.

Lonesome Dove Western Bistro, chef Tim Love’s flagship restaurant, has reopened after a fire tore through the Stockyards steakhouse in August. The kitchen suffered most of the damage and has been restored with equipment upgrades. New lighting and a refurbished ceiling have also been added, but the familiar cowboy-chic vibe remains, as does Love’s signature wagyu tomahawk rib-eye steak. 2406 N. Main St., Fort Worth, 817-740-8810, www.lonesomedovebistro.com.

Revolver Brewing in Granbury will celebrate its one-year anniversary with a party Nov. 23 and a launch of a new beer. Mullet Cutter, a malty, hoppy English-style double IPA, will be unveiled for tasting at the shindig, which will include live music, food for purchase, a tour and a brewery glass. Noon-3 p.m. $10. 5650 Matlock Road, Granbury, 817-736-8034, www.revolverbrewing.com.

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