Five things you should know about H-E-B
Brewed 2.0 set to open in Terminal D
Travelers from around the world will soon get a taste of Fort Worth when Brewed opens its Dallas/Fort Worth International Airport location this month inside Terminal D at Gate 25. The West Magnolia Avenue restaurant, coffee shop, craft beer and cocktail bar will take over the former Cool River space in time for a ribbon-cutting ceremony on May 24. Co-owner Joey Turner says he never thought a small restaurant like Brewed would have a shot inside the international airport.
“When we got it, we couldn’t believe it,” he says. “Our mission statement is ‘serve people, bless the city, impact the world.’ That’s the part that we’re excited about – there are going to be people from all over the world that get to have a taste of Fort Worth hospitality.”
The 2,300 square-foot space is three years in the making. It was 2016 when an airport concessionaire first reached out to Turner about the potential opportunity. Turner says it was Mayor Betsy Price that pushed for more Fort Worth representation in the airport.
“FW is part of DFW,” Turner says.
Space finally became available a year and a half ago. Because the restaurant will look a lot like Brewed’s flagship location – with its specially curated décor, artwork and furnishings – planning and buildout has been lengthy.
“It looks kind of like a house with lots of brick and woodwork. It’s taken a lot of work the airport is not used to doing,” Turner says. “The main contractor said, ‘We’ve never seen anything like this here.’”
Artwork will also include a replica of Brewed’s Instagram-famous outdoor mural – a tall cowboy amid the words “Love the Fort, Worth the Love.” As for the menu, Brewed regulars can expect to see familiar favorites, including chicken and waffles, egg sandwiches and burgers.
“It will still have that Texas flavor,” Turner says. “It definitely falls under the comfort umbrella.”
There’ll also be cocktails, local craft beer and coffee. Turner hopes to see lots of Brewed to-go coffee cups around Terminal D.
“We’re going to have two beverage stations with two high-end espresso machines – one for the restaurant and one for grab-and-go. Currently there are not many, if any, local coffee opportunities at the airport. We’re excited to highlight roasters from the area.”
Travelers planning to visit what Turner calls “Brewed 2.0” should expect busy crowds.
“They asked us, ‘What is your busiest day?’ We said Sunday brunch. They said, ‘Well, picture that like every day.”
Turner is hoping for a soft opening a few days before the May 24 ribbon-cutting.
2400 Aviation Drive, DFW Airport, brewedfw.com
Taste Texas at Central Market
While Central Market is known for curating cuisine and ingredients from all over the world, this month the Texas-based grocer will highlight products from its home state.
Big Tastes of Texas – a festival showcasing food, products and chefs from Texas – will run May 15-28. During the two-week event stores will be brimming with products from all over the state. Think produce like on-the-vine tomatoes and sweet onions, Gulf seafood, grass-fed lamb and Texas quail, Texas wines – including an award-winning cabernet from Pheasant Ridge, available only at Central Market – and craft beer, hot sauce, marinades and more.
Don’t miss brand new items like Lady Bird Johnson lemon bundt cake, made from the first lady’s very own recipe and topped with sweet lemon icing and edible flowers. The store will also bake its own fresh fruit kolaches in flavors like apple, cherry, peach and blueberry.
In the chef’s case find Texas staples like chicken fried steak with cream gravy, Dr. Pepper ribs, sliced brisket, cheese enchiladas with chili gravy, shrimp and crab campechana and even a gourmet version of classic steak fingers.
Cooking classes during the event range from cast iron seafood and tamales to butchering wild boar. Look for a store-wide sampling event to take place May 25.
Central Market-Fort Worth, 4651 West Freeway, Fort Worth, 817-989-4700
Central Market-Southlake, 1425 E. Southlake Blvd., Southlake, 817-310-5600
Ice cream parlor set to scoop on South Main
South Main Street is about to get a little sweeter. Gypsy Scoops, the Race Street ice cream parlor known for its vintage vibe and classic flavors, will open its second location there this month. Owner Julie Markley was ready to reach a larger audience beyond her flagship Riverside location, and first looked at Aledo, North Richland Hills and Arlington.
“Our real estate broker mentioned this area,” she says. “It’s really taken off. We looked at the space and thought it was perfect.”
Patrons can expect to see most of the same flavors as the Race Street location, which opened in 2015. Current spring favorites include honey-lavender, lemon cookie, key lime pie and Hawaiian delight. Markley plans to add more vegan options for South Main (a vegan cookie butter is in the works), as well as flavored sodas and a walk-up window.
“We want it to have the feel of a traditional old time soda fountain,” Markley says. “We still want families to come in and stay awhile, like they do at our Race Street location.”
Look for a mid-May opening, possibly in time for Mother’s Day.
321 South Main Street, Fort Worth, gypsyscoops.com
Black Cat Pizza readies for opening
After cooking French cuisine for a stint at the now-closed 44 Bootlegger, Jaime Fernandez got on a pizza kick.
“I started making it once a week,” he says. “Every Wednesday became ‘pizza night.’ Then it became every other night.”
The tenured chef made pizza at home until his girls were tired of it, he says. So he started using the Stir Crazy Baked Goods space after hours to host an occasional pop-up pizza dinner.
When the crowds kept growing week after week, Fernandez knew a pizzeria was in his future. Black Cat Pizza – a play on Fort Worth’s Panther City nickname – is set to open late this month in the hot South Main Street district on Bryan Avenue.
“I think our pizza is most reminiscent of New York-style, but with a little more rise to the crust,” says Fernandez. “The pop-ups were a fun way to test out our menu.”
Pizzas will include cheese and pepperoni, pepperoni and mushroom, and Black Cat’s “TMNT” pesto pizza topped with various greens like kale and arugula, snap peas, squash, green onions, and ramps.
“We’ll also have one or two weekly specials – those will be all over the place.”
But diners will also find sandwiches like the Italian hero and meatball sub, salads, and pastas likely to include Bolognese and cacio e pepe. The 2,000 square-foot space will seat 45 and offer a walk-up window for late Friday and Saturday nights. There’ll be beer and wine, too, but more of the latter than the former.
“Being that we’re really close to a lot of really good breweries, we don’t want to take any of their customers,” says Fernandez. “We want to be able to send pizzas down the breweries, too.”
401 Bryan Avenue, Fort Worth
Worth the drive: Beau Nash launches spring menu
Here’s a reason to head east: Beau Nash, the swanky champagne and cocktail lounge that opened last spring inside the recently renovated Hotel Crescent Court, has unveiled its new spring menu.
Chef Charlie Rushton’s latest list of Texas tapas runs deep with sea-inspired selections. Find succulent Maine lobster tostadas topped with cilantro crème, pico de gallo and tobiko caviar, and ahi tuna poke with ginger and oyster ponzu sauce and avocado over wasabi chips.
The raw Hamachi crudo is refreshingly served with juicy ruby red grapefruit. Other highlights include the pea and mint hummus with charred and house-pickled baby vegetables, and the flash-fried shishito peppers dusted with volcano red sea salt.
Beau Nash’s opening coincided with the Uptown hotel’s $30 million renovation last year that involved the redesign of all 186 guests and 40 suites.
The chic lobby bar – which sits just next to a floor-to-ceiling display of sweet-smelling flowers that are refreshed weekly – has also updated its cocktail menu.
Lime and grapefruit juices are shaken with vodka and topped with ginger beer for the Sweet Caroline, and the Cucumber Smash muddles fresh cucumber with lime and basil to mix with gin. Other current favorites include the Buffalo Bleu made with Buffalo Trace bourbon muddled with lemon, blackberries and mint, and the sparkling Dallas Love crafted with Tito’s Handmade Vodka, pomegranate liqueur and topped with prosecco.
Save room for the “OTT” (over-the-top) sundae garnished with everything from macarons and chocolate-covered pretzels to toasted marshmallows and rainbow-colored lollipops.
400 Crescent Court, Dallas, 214-871-3200, crescentcourt.com
Omni combines a Texas feast with concert during Memorial Day weekend
With dinner for two, an intimate concert, an overnight stay and breakfast the next morning, the Omni Fort Worth Hotel’s live music experience, Cowtown Unplugged: A Songwriter’s Showcase (which takes place just twice a year during Memorial Day and Labor Day weekends) provides for a culinary and musical experience unlike anything in Fort Worth – or perhaps the state.
On Sunday, May 26 ticket package holders can listen to the music of two-time Grammy award winner Jim Lauderdale, who’s written songs for George Strait, Patty Loveless, Blake Shelton and Vince Gill, Houston Marchman, whose country music comes with a punch of rock, and West Texas native Ross Cooper. The concert will take place in one of the hotel’s private ballrooms after a Texas-themed dinner.
Menu items range from smoked buffalo brisket, pork spare ribs and spice-rubbed chicken to grilled vegetables, baby bibb wedge salad and mini cornbread sliders. Save room for sweet treats like lavender cupcakes with honey butter icing, sorghum peach tarte tatin, and TX Whiskey fudge with candied oranges.
All ticket packages, which start at $199, include overnight accommodations for two, two tickets to the show, and a breakfast for two inside the Omni’s Fort Worth Ballroom. Dinner is included with the $349 package, which also comes with complimentary valet parking and an artist meet-and-greet before the show. Dinner begins at 6 p.m. and the show starts at 8 p.m. The event regularly sells out.
1300 Houston Street, Fort Worth, 817-535-6664, omnihotels.com/CowtownUnplugged