Eats Beat: Bye-bye Fireside Pies, hello Thirteen Pies

Posted Thursday, Aug. 14, 2014  comments  Print Reprints
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kennedy Good pizza is eternal.

Only the name has changed at Thirteen Pies, the new name as of Tuesday for the west Fort Worth Fireside Pies.

Fort Worth always had by far the best Fireside, the only one with a full menu and lunch hours. Regulars have complained loudly about the more limited and less innovative Dallas and Grapevine locations.

When Dallas-based Consilient Restaurants investors split recently, Fort Worth lost the Fireside name in the split. Investor Tim Headington kept restaurants continuing under the Thirteen Pies and AF+B names in Fort Worth and planned locations in Atlanta and Houston.

Thirteen Pies employees are telling customers they expect minor decor changes and a few new items to go with the original 13 pizzas, but no big changes. One recent addition: a warm peach-arugula salad with balsamic.

Publicists did not respond to questions.

(My big question: Who thought Thirteen Pies and AF+B were good names?)

The name “Fireside” is still shoe-polished onto the door for now. Thirteen Pies is open daily at 11 a.m. at 2941 Crockett St., 817-769-3590, for now firesidepies.com.

A Lonesome spinoff

TV chef Tim Love is bringing a bit of Fort Worth to Austin.

He’ll open a second Lonesome Dove Western Bistro in Austin, in a Colorado Street space that was formerly a Kenichi sushi restaurant.

Grapevine is smokin’

Baker’s Ribs already had Tarrant County surrounded.

Now, the Texas Monthly “50 Best” Dallas barbecue chain and cousin Original Fried Pie Co. have opened a location in Grapevine.

Baker’s replaced Big Racks, which was not known for barbecue, at 1720 E. Texas 26 on the corner at Bass Pro Drive.

It has a bar and is open daily for lunch and dinner; 972-355-0227, bakersribs.com.

Yet another Grapevine barbecue restaurant will open within a few weeks. Meat U Anywhere BBQ, 919 W. Northwest Highway.

Owner Andy Sedino, a caterer, helped open Rudy’s restaurants in North Texas before starting his own business.

Green season

For Enchiladas ¡Ole! owner Mary Perez, Hatch green chile season meant a round-trip chile pepper run to El Paso.

She’s back with 500 pounds of peppers and has added two Hatch items to the menu at her homespun cafe at 901 N. Sylvania Ave.

Other Hatch specials: Pulido’s restaurants are serving Hatch tamales, Blue Mesa Grill has an entire menu and the El Fenix restaurants have specials.

Chuy’s, the first to throw a Hatch chile festival, launches its event Monday with Hatch sirloin-Frito pie enchiladas, Hatch chicken tacos and a Hatch chicken tenders salad.

Bud Kennedy’s column appears Wednesdays in Life & Arts and Fridays in DFW.com. 817-390-7538 Twitter: @EatsBeat Facebook: Bud Kennedy’s Eats Beat Get alerts at RebelMouse.com/eats

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