Eats Beat

A new Bearded Lady is closer to opening, and the old location is now Magnolia Tree

What exactly is a hazy IPA?

Brendan Gough, award-winning head brewer of Central Coast Brewing in San Luis Obispo, California, talks about what a hazy IPA is and some of the finer distinctions in the world of hazy IPAs.
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Brendan Gough, award-winning head brewer of Central Coast Brewing in San Luis Obispo, California, talks about what a hazy IPA is and some of the finer distinctions in the world of hazy IPAs.

Hey, Bud! Is Tinie’s open yet on South Main Street?

—@AmparoLaReina on Twitter

Tinie’s, the new restaurant from the owners of Taco Heads, is just starting construction in South Main Village. But the Bearded Lady will open by June at 300 S. Main St. (And in the old Bearded Lady location on West Magnolia Avenue, Magnolia Tree Tavern is open evenings with a limited early menu of burgers and grilled cheese. Have a look at 1229 Seventh Ave., on the corner at Magnolia.)

Hey, Bud! We need your help. Looking for a Mother’s Day brunch buffet in Fort Worth, something similar to Nick and Sam’s in Dallas or The Mercury. Any suggestions?

—Rhonda, Arlington

The Omni Fort Worth hotel, 1300 Houston St., serves the only elaborate ballroom buffet brunch in Fort Worth. It’s $68 ($38 for children 6-12) and features leg of lamb, sliced Paris ham, roast chicken and brisket along with a wide selection of salads, breads, breakfast items and desserts. The prime steakhouses are also open.

Hey, Bud! Did you say $68?

—Somebody reading this

If you’re looking to save some money on Mom, the Heaven’s Gate Restaurant, 3820 N. Main St., is a downhome daily and Sunday buffet. The Easter lunch will include roast pork and the usual choice of home-cooking specials and fried chicken or catfish, for $15.99. A breakfast buffet at 8 a.m. costs $12.99.



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Columnist Bud Kennedy is a Fort Worth guy who covered high school football at 16 and has moved on to two Super Bowls, seven political conventions and 15 Texas Legislature sessions. Since 1985, he has also written more than 2,000 “Eats Beat” columns about Texas dining, restaurants and food.

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