The Pour House will have a new name this weekend: Trinity River Tap House.
But also check out the new menu.
After 20 years, the old menu of lunches and burgers has given way to updated “shares,” “feel-good plates” and new Nathan’s Franks hot dogs.
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The old-time sports grill always had better food than most “gastropubs” or other craft brewhouses, and the new Trinity menu competes favorably against competition such as Social House or Reservoir.
The menu still includes large salads, including the familiar blackened-chicken salad with a lime-cilantro vinaigrette, a Red Hot sauce Buffalo chicken salad or a “cheeseburger salad” (caution: may not be on your diet).
The new home-cooking menu keeps the familiar chicken-fried steak or pecan-crusted chicken, and adds baked rigatoni along with the familiar red-pepper penne.
The burger menu adds a jalapeño-bacon cheeseburger and a bacon-cheese curd burger.
If Fort Worth wants hot dogs — a new hit at Fred’s and the coming Bentley’s on West Magnolia Avenue — the Tap House is ready. The new menu includes Chicago-style dogs or a Cheddar mac-and-cheese dog.
The restaurant hosts a Pour House reunion and farewell Friday, then reopens as the Tap House name Saturday with the Trinity River Craft & Brew Festival that afternoon.
That Bentley’s is a forthcoming restaurant on Magnolia, not related to the reopened J.R. Bentley’s in Arlington.
Bentley’s is advertised as offering “craft dogs, crepes and coffee.” Watch for it near Ellerbe Fine Foods.
Tokyo to return
Now that his new Cannon Chinese Restaurant is up and running, Jarry Ho will get back to remodeling Tokyo Cafe.
The west-side sushi shop and grill has been under repair since a fire last year. Ho said remodeling will start within a month, and enough of the recognizable former Pizza Hut survived to be repaired, not demolished.
Meanwhile, Cannon Chinese has added lunch hours and continues to expand the menu. It’s open for lunch and dinner weekdays, dinner Saturdays at 304 W. Cannon St., on the corner at St. Louis Avenue one block south of Pennsylvania Avenue; 817-238-3726, cannonchinesekitchen.com.
Ho and chef Scott Kaiser are guests on the Eats Beat podcast at DFW.com.
Reata small plates
New Reata chef Andrew Dilda promised a few small changes, and one arrived this week with a new bar menu.
Reata now serves tenderloin nachos, fried chicken sliders and carnitas spring rolls all day at all Reata bars, including at midafternoon when the dining room is on a break; 310 Houston St., 817-336-1009, reata.net.
Bud Kennedy's column appears Wednesdays in Life & Arts and Fridays in DFW.com. 817-390-7538