We know chef Keith Hicks can fry chicken.
Now, we’ll see how Buttons Food & Music roasts turkey.
Buttons will open Thanksgiving Day for the first time, serving a turkey and ham buffet for a very reasonable $21.
It’s the logical next step for Buttons, ranked one of America’s top 100 Sunday buffets for Hicks’ chicken, catfish and brisket plus a brunch menu with items such as fried chicken-and-waffles.
The Thanksgiving menu also will include a steamship round and Hicks’ greens, mac-and-cheese and sweet potato pies or peach cobblers, all regulars on the $19 Sunday buffet.
(If you want to venture onto the “food for the soul” menu, the Thanksgiving buffet offers oxtail soup and neckbones.)
In its fifth year, Buttons has developed an all-prices menu with small plates at the bar, inexpensive lunch platters and salads, and Hicks’ signature dinner entrees.
The fried chicken is among Fort Worth’s best, comparable to the beloved bird at the nearby Drew’s Place plate-lunch cafe. Buttons serves it on the chicken-and-waffles platter or as a chicken-fried chicken plate.
Buttons will be open Thanksgiving Day 10 a.m.-3 p.m., then close to watch football. Reserve at opentable.com.
Hicks said his new dinner menu soon will add fried turkey legs and whole fried catish.
It’s open daily for lunch and dinner at 4701 West Freeway near Central Market. 817-735-4900; buttonsrestaurants.com.• Move quickly for Thanksgiving reservations.
Cast Iron’s buffet at the Omni Fort Worth hotel is booking up already. Same for the Capital Grille menu downtown.
In Arlington, Olenjack’s Grille in Lincoln Square has the definitive holiday buffet: turkey, garlic-poblano pot roast, shrimp-and-grits plus breakfast dishes, all served 9 a.m.-4 p.m. ($30).
More early choices: Ferre Fort Worth, Mercury Chophouse or Ruth’s Chris Steak House downtown; Lucile’s in west Fort Worth; the Silver Fox steakhouses in Fort Worth and Grapevine; Copeland’s of New Orleans or Truluck’s in Southlake; or Vance Godbey’s in Lakeside.
Much more turkey talk to come.• Tony Leland only meant to add New York character when he parked a Sabrett hot dog cart out front of his new pizzeria.
But so many customers stopped, he has added Sabrett New York-style dogs at Tony’s Pizza Pasta & Subs.
The hot dogs come with Sabrett’s beef franks, onion sauce and/or sauerkraut. He sold 20 the first day.
Tony’s, near downtown in the hospital district, is open for lunch and dinner daily. 609 S. Jennings Ave.; 817-870-2255.