Buttons chef Keith Hicks tells what’s on his new 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, buttonsrestaurants.com.