Food & Drink

Eats Beat: Time’s short for Hatch-pepper menus

The Omni Fort Worth’s beet salad has feta mousse and and a Hatch green-chile pesto
The Omni Fort Worth’s beet salad has feta mousse and and a Hatch green-chile pesto Handout photo

Cast Iron’s Hatch pepper season comes with an afterburn.

The Omni Fort Worth hotel dining room plans to serve its fresh green-chile-pepper specials through Sept. 27, later than other restaurants’ Hatch “festivals.”

Cast Iron chef Chris Boydston’s menu includes some inventive green-chile dishes: a watermelon-Hatch-pepper gazpacho, for example, and a Hatch-chile creme brulee dessert.

Executive chef Sebastien Layen, a French chef who worked at resorts in Florida and California, teams with Boydston and has adapted to Texans’ seasonal craze for the fresh New Mexico peppers.

The hotel chefs mostly use the peppers to give any dish a “little kick,” he wrote by email. In the soup, that balances the watermelon to make the traditional chilled soup both sweet and spicy.

Other items include a beet salad with feta mousse and Hatch green chile pesto, or a brisket-Hatch-pepper-cheddar empanada. Desserts includes Hatch beignets or apple fries with Hatch-pepper chocolate-peanut butter.

Steak, pork chop or halibut dinners get a side helping of sauteed or pickled Hatch green peppers.

The Hatch menu is only served at dinner daily in Cast Iron, the hotel’s central restaurant. A few peppery items may appear on the daily lunch buffet.

The Omni also has a Bob’s Steak & Chop House and a bar, Whiskey & Rye, with an excellent menu of sandwiches and pub food.

It’s open daily at 1300 Houston St., 817-350-4106;

A short pepper season

As the supply of Hatch chile peppers wanes, so do the festivals:

Snuffer’s Restaurant & Bar, now owned by El Fenix Restaurants’ Dallas-based parent, is offering a Hatch green chile cheeseburger, chicken sandwich or fries through Aug. 31 at locations including one in Southlake Town Square;

The Kansas-based Freddy’s Frozen Custard & Steakburgers chain has helped spread Hatch green peppers’ fame and will serve them on burgers and dogs through Sept. 2. Locations include Euless and Keller;

Chuy’s Restaurant, the granddaddy of Hatch pepper purveyors, will serve green chile specials through Labor Day weekend along with El Fenix and Pappasito’s Cantina.

The local Blue Mesa Grills will serve the peppers as long as supplies hold out. On Sept. 9, Blue Mesa will serve a special Wednesday night Hatch green-chile version of its popular Sunday buffet. Locations include University Park Village in Fort Worth and Lincoln Square in Arlington;

Swedish classics in Fort Worth

The Wild Mushroom Steak House & Lounge will finish Restaurant Week with a special Swedish dinner menu Wednesday through Saturday.

Chef Jerrett Joslin wanted to help diners cool off with some dishes like his mother-in-law serves in Arvika, Sweden: poached salmon, lamb with basil and raspberries or classic Swedish meatballs.

Appetizers inlude gravlax (cured salmon), potato cakes with roe, shrimp toast or a goat cheese salad with cranberry-maple dressing. Desserts include chocolate truffles, waffles or a rhubarb crumble.

The $45 dinner includes a $9 contribution to the Lena Pope children’s service agency in Fort Worth; 817-570-0340,

Bud Kennedy: 817-390-7538,, @EatsBeat. His column appears Wednesdays in Life & Arts and Fridays in