Eats Beat

Chicken-and-waffles, catfish-and-grits on Buttons’ new Saturday brunch menu

The Sunday brunch crowd at Buttons has spilled into Saturday.

The comfort-food restaurant in west Fort Worth has added a Saturday brunch menu for the first time, and a complete menu rewrite is on the way.

Buttons served its usual several hundred for the Easter buffet. (Reminder: Mother’s Day is in 18 days.)

But if you can’t want until Sunday for brunch, chef Keith Hicks’ chicken-and-waffles with blueberry butter and collard greens ($13) is now available Saturdays.

The catfish-and-jalapeno-grits platter ($10.99) is on the brunch menu too, along with a Dijon chicken-bacon sandwich with provolone ($10).

New on the brunch menu: a blueberry waffle with eggs and sausage or bacon ($12.99). Ask for the blueberry butter.

Also new: sliders with tomato-vodka “bloody-mary” sauce ($10.99).

(It sounds like a good idea, but the standout is the ground chuck beef and crisp red onion.)

Buttons, marking 10 years, is making a few changes as Hicks ramps up under new part-owner Curtis Luper.

Hicks is bringing back some of his original soul-food favorites: “Nacho Mama’s” meatloaf and pork chops, plus new steaks and more seafood.

Or, in his words: “Just some comfort food that’ll make you say yum yum yum.”

Buttons opened in December 2008, when Hicks moved to the Chapel Hill shopping center from previous gigs at Ovation, a similar restaurant in Ridglea, and Gunsmoke Grill, a steakhouse near TCU.

Buttons is open for lunch and dinner daily except Tuesdays; 4701 West Freeway (Interstate 30), 817-735-4900,

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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.