Lou Lambert’s New Man Cave
It’s been more than three years since Lou Lambert, an alumnus of the Reata kitchen, closed his namesake steakhouse in Fort Worth (we’re still keeping fingers crossed his amazing brunch menu will be back one day), but the renowned Texas chef actually never left Cowtown. Lambert, who owns Dutch’s Hamburgers near TCU and an upscale barbecue restaurant in Austin, lives in Fort Worth and spends many days and nights at his expansive South Fort Worth workshop and playground, where he and his buddies tinker with cars and motorcycles, build outdoor cooking contraptions, and talk hunting and fishing. “We call it, kind of lightheartedly, the Hunt & Fish Social Club,” Lambert says. “It was me and two or three guys at first, and then friends of friends started hanging out here. It’s grown into a club.” The sweet man cave, which is outfitted rustically with potted agave plants, wild game heads, grills, lounge seating and even a gym, also hosts a few exclusive culinary events, like this month’s second annual Texas Beefsteak Dinner, of which 100 percent of ticket sales will benefit the Alzheimer’s Association North Central Texas Chapter (Oct. 17, 6:30 p.m., $250). Local musician Luke Wade will perform and attendees will enjoy a traditional English beefsteak dinner featuring Lambert’s grilled meats, side dishes and desserts. “We have some good parties here,” Lambert says. He shares a recipe here for one of his favorite sauces to top steaks, which will be on the beefsteak dinner menu. 407 S. Main St., Fort Worth (Tickets: 817-336-4949 or www.alz.org/northcentraltexas/).
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WineHaus’ Grand Reopening
Lindsey Crawford’s world changed in the summer of 2014 after a massive storm not only caused the roof to collapse in her brand new boutique wine bar and shop, but destroyed the home she lived in above her business. “It was a double whammy for me,” says Crawford. She took advantage of the catastrophe by rebuilding WineHaus, which officially reopens this month, with changes she says will better suit her clientele. Her wine-on-tap program has doubled from eight to 16 spigots, the upstairs is now an event space for private parties and, eventually, painting and wine pairing classes, and she’s expanded the bar to seat more guests. “It’s where folks want to sit and hang out and try wines,” she says. Crawford is still focusing on small lot wines, and food from Chadra Mezza & Grill, located just next door, is still available for purchase along with wine on tap to go in growlers. “I’m so excited to open back up and do what I love again,” she says. 1628 Park Place Ave., Fort Worth, 817-887-9101, www.winehausfw.com.
Southlake Welcomes Luna Grill
San Diego-based Luna Grill Fresh Mediterranean quietly opened its first Tarrant County location in Colleyville this summer and a second outlet will debut in Southlake’s splashy new shopping and dining destination, Park Village, by month’s end. Menu items at the health-conscious, fast-casual chain are categorized by apps, salads, wraps and signature plates, the last of which includes a wide variety of kabob dishes, like grass-fed lamb and Persian-style ground sirloin, all served with Basmati rice, cucumber yogurt dip, pita bread and carrots or grilled tomatoes. Calorie counters will be happy to know all menu items are listed with caloric values, and there are plenty of compliant menu options for vegetarians and vegans. Visit with the whole family because children 10 and younger have their own menu. Beer, wine and organic ice tea will also be served. 1141 E. Southlake Blvd., Southlake, 817-488-8811, www.lunagrill.com.
Taco Heads Grounded
Taco Heads, one of Fort Worth’s first mainstream mobile kitchens, will open its first location without wheels late this month in the former Trevino’s Comida Mexicana space on Montgomery Street. Owner Sarah Castillo is still planning a flagship outlet for her longtime taco concept in South Fort Worth’s upcoming South Main Village, complete with a rooftop bar and views of downtown, but that won’t happen until at least late fall of 2016. “We needed a kitchen ASAP for our growing catering business,” says Castillo, who quickly jumped on the opportunity to take over the vacant Trevino’s space in the meantime. Designed by local architect firm 97w, the restaurant will feature outdoor seating, a full bar and a new menu, including elote, ceviche and house-made mole. Patrons will place orders at the counter but, once seated, runners will keep the food and drinks coming. 1812 Montgomery St., Fort Worth, www.tacoheads.com.
From Market to Table
Kalen Morgenstern, the former Tillman’s Roadhouse chef de cuisine who gained fame last year for her Hell’s Kitchen TV appearance, thought Fort Worth’s West 7th complex needed a market and café for healthy grab-and-go items and casual dining. The Texas-born chef will helm FW Market + Table, a new concept opening this month in the former Tillman’s space that will operate with her vision. The “Market” will offer takeout deli dishes, a few grocery items, and gourmet coffee beverages made with Avoca Coffee. The “Table” will open for health-conscious seated dining with dishes like 24-grain toast topped with avocado, poached eggs, peppers and Cotija cheese and salmon over quinoa salad with dill creme fraiche. There’ll be guilt-free sweets, too, like oatmeal cookies and black bean brownies. Look for the market to open before the restaurant. 2933 Crockett St., Fort Worth, www.fwmarketandtable.com.
New Digs for Salsa Limon
Salsa Limon’s first food truck venture started on the streets near Texas Christian University more than five years ago, back before mobile kitchens became mainstream dining venues in Fort Worth. Now the Mexico City-style taqueria known for quality cuisine has opened its third brick-and-mortar location, this one just across the street from the TCU campus. Dubbed Salsa Limon Universidad, the long and narrow restaurant serves the same tacos, tortas, quesadillas and burritos regular patrons have come to love, but also a new menu item called El Campeon (left), or “champion,” a named well-suited for the hefty burrito that comes filled with barbacoa, beans, rice, cheese, avocado and topped with a fried egg. Also new at the TCU location are fresh juices and espresso, the latter of which can be added to horchata, a popular rice-water drink infused with cinnamon and sugar. But don’t miss the fresh-made salsas for which the restaurant is named. From tomatillo to habanero, they add a tangy, addicting kick to anything they touch. 3005 S. University Drive, Fort Worth, 817-923-2377, www.salsalimon.com.
Cinnamon roll lovers, rejoice. Southlake will soon be home to Cinnaholic, a gourmet cinnamon roll bakery that lets patrons customize orders with nearly two dozen toppings and even more flavored frostings. The Berkeley, Calif.,-based brand gained a fanatical following after founders Shannon and Florian Radke pitched the concept on ABC’s reality TV show Shark Tank last year. Now several franchised locations are set to open across the country from Las Vegas to Maryland. Cinnamon roll toppings include everything from blueberries to brownie chunks, and creamy frostings range from cream soda and Key lime to piña colada and pumpkin spice. Even more, all items are egg- and dairy-free, made with non-hydrogenated oils, and completely vegan, making them virtually guilt-free. 2704 E. Southlake Blvd., Southlake, 817-749-0246, www.cinnaholic.com.
Fresh Coffee on West Seventh
Just in time for cooler fall temperatures, Avoca Coffee Roasters, the West Magnolia Avenue hot spot for premium coffee in Fort Worth, will open a second location next month near West Seventh Street. The 2,000-square-foot space will feature local art like the Near Southside original, along with a roomy patio for guests to sip and savor al fresco. Avoca will also debut its cold brew on tap at the new outlet, which will be available to take home in refillable growlers. An expanded selection of local baked goods will include treats from McKinley Bakery & Cafe, Stir Crazy Baked Goods, Swiss Pastry Shop and Spiral Diner. 835 Foch St., Fort Worth, www.avocacoffee.com.
Del Frisco’s Grille has launched a new lunch menu catering to the busy working professional on a time crunch and a budget. For $12, patrons can pick from a short list of new options, including a half chicken avocado wrap, fish tacos, a personal-sized flatbread or half banh mi sandwich. Each is paired with choice of salad or soup. The restaurant’s daily lunch specials also have been updated. 154 E. Third St., Fort Worth, 817-887-9900, and 1200 E. Southlake Blvd., Southlake, 817-410-3777, www.delfriscosgrille.com.
Susan G. Komen Greater Fort Worth will host Dine Out for the Cure all month to raise awareness and funds for the fight against breast cancer. More than two dozen restaurants in Fort Worth and Southlake are offering special menus and a la carte items from which a portion of sales benefit the nonprofit. Righteous Foods will feature a fixed dinner menu Oct. 12-25. Aventino’s will donate a portion of sales from the tortellini rosa, a signature dish of cheese tortellini made pink with an Alfredo-marinara sauce, all month. Grace will donate $5 for each sale of Blaine Staniford’s Dine Out for the Cure three-course menu: choice of soup or salad, petite filet and Maine diver scallop, and choice of dessert, for $49, all month. For participating restaurants, visit http://komengreaterfortworth.org.
Snuffer’s Restaurant & Bar, a Dallas burger institution, will open a Colleyville location by early November. Originating on Greenville Avenue in 1978, the restaurant offers 10 ground-chuck burgers in tried-and-true varieties, like blue cheese and bacon, mushroom Swiss and chili cheddar. (Visit the Southlake location now for a spicy ghost pepper cheeseburger special through October.) Don’t miss the famous cheddar fries. 4717 Colleyville Blvd., www.snuffers.com.
Grace will host a six-course wine dinner Oct. 9 based on the Blue Zones Project, a part of Fort Worth’s Healthiest City Initiative. The vegetarian menu will include apple and radish salad, kohlrabi fritters, sunchoke soup, fall mushroom toast, baked celery root with lentils and Texas olive oil cake with parsnip ice cream and poached pears. Each course will be paired with wines. 6:30 p.m. reception, 7 p.m. dinner, $95 (plus tax and gratuity), 777 Main St., Fort Worth, 817-877-3388, www.gracefortworth.com.
Taste of Arlington, featuring 21 restaurants and benefiting children’s programs at Theatre Arlington, is Oct. 20 at the Arlington Convention Center. Advance tickets $40, $45 at door. (VIP tickets, $60.) 817-275-7661, tasteofarlington.info.
The Flying Saucer’s fourth annual pumpkin-carving contest and canned food drive is 6 p.m. Oct. 25. Participants will receive a pumpkin-carving kit and one Martin House Brewing Company beer for a $10 fee. First-, second- and third-place winners will win cash prizes. Proceeds from the event benefit the Tarrant Area Food Bank. 111 E. Third St., Fort Worth, 817-336-7470, www.beerknurd.com.
Rahr & Sons Brewing Co. will mark its 11th anniversary this month with a new beer — a Russian imperial stout infused with toasted coconut to be released the week of Oct. 26 around Dallas-Fort Worth. Anniversary events will begin Oct. 23 at the brewery with a VIP beer tasting, with more than 40 brews and food for purchase from local food trucks (7 p.m., $25). The festivities continue with extended hours Oct. 24, for beer tasting, live music and food from Lee’s Grilled Cheese and 3 Parrots ($25 for early entry at 11 a.m., $10 for 1 p.m. entry). 701 Galveston Ave., Fort Worth, 817-810-9266, www.rahrbrewing.com.
St. Demetrios Greek Orthodox Church members will prepare their specialty dishes for the 48th annual Fort Worth Greek Festival, Nov. 13-15. Visit for live Greek music, folk dancing and authentic Greek cuisine like spanakopita,— dolmas, gyro sandwiches and the flaming saganaki — Greek cheese set ablaze with liquor and served on pita bread. Admission is $1 and all menu items are purchased with tokens, sold for $1 each. http://www.fortworthgreekfestival.com.
Taste of Northeast, the Hurst-Euless-Bedford food festival that benefits Arts Council Northeast programs, is Nov. 12 at the Hurst Convention Center. Tickets cost $25 in advance. 817-283-3406, artscouncilnortheast.org.
Rustic Chile Pepper Sauce
Makes 3 cups
Try this piquant pepper sauce on eggs in the morning, beans at lunch or slathered with butter on a steak for dinner, Lambert recommends.
• 2 cups cayenne or arbol chiles, stemmed, seeded and roughly chopped
• 1/2 small yellow onion, roughly chopped
• 1 Roma tomato, cored and roughly chopped
• 2 cloves garlic, roughly chopped
• 2 teaspoons salt
• 1 cup white vinegar
• 1 cup water
1. Combine all the ingredients in a medium sauce pan and bring to a simmer, cooking on low for 5 minutes. Cover the pan and turn off the fire. Allow the peppers to steep in the vinegar water for 15 minutes.
2. Transfer the peppers and liquid to the cup of a blender and puree until smooth. The chile sauce is best after it is allowed to mellow in the refrigerator for a few days. Sauce will keep in the refrigerator for 4 weeks.
Wild Mushroom Relish
Makes 3 cups
Lambert says this chunky relish is almost like a vinaigrette. “With a big fatty steak or fish or chicken, it’s just exceptional,” he says.
1/2 pound cremini mushrooms
1/2 pound shitake mushrooms
1 1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
1/2 cup shallot, finely diced
1/2 cup flat leaf parsley, finely chopped
2 tablespoons capers, finely chopped
2 cloves garlic, minced
3 tablespoons sherry vinegar
1. Clean the mushrooms with a brush or kitchen towel to remove any dirt. Cut the end off the cremini stems and remove the entire stem from the shitakes. Quarter each of the mushrooms and place in a bowl.
2. Heat a large sauté pan over high heat and add enough olive oil to coat the bottom of the pan. Add the mushrooms to the hot olive oil in a single layer (you may need to cook the mushrooms in batches, depending on the size of your pan), and lightly season with salt and pepper. Allow the mushrooms to brown on the first side, about 2 minutes, before stirring to brown on the other side. You may need to add a splash of oil to the mushrooms if the pan becomes very dry. Transfer the cooked mushrooms to a large mixing bowl.
3. Add the remaining olive oil, mustard, shallot, parsley, capers, garlic and vinegar to the mushrooms and stir to combine. Adjust the seasoning with salt and pepper. This is best made shortly before using and served at room temperature. Store any leftover relish covered in the refrigerator for up to 2 days.
Fennel Salsa Verde
Makes 2 cups
Lambert says the freshness of the fennel in this coarse vinaigrette works well with a lightly grilled fish or slow-roasted piece of meat.
1/2 cup fennel bulb, finely diced
1/2 cup shallot, finely diced
1/2 cup flat leaf parsley, finely chopped
1 tablespoon capers, chopped
1 anchovy fillet, finely minced (optional)
Zest and juice of 1/2 lemon
3/4 cup olive oil
2 tablespoons sherry vinegar
Kosher salt and fine grind black pepper
1. With a sharp knife, finely dice and chop the fennel, shallot and parsley to all about the same size and place in a small mixing bowl.
2. Add the remaining ingredients, stir to combine and adjust seasoning. This salsa is best served fresh, but will keep in the refrigerator for about a day.