Food & Drink

Eats Beat: Wild Salsa, Chop House Burger headed to Fort Worth

What downtown Fort Worth needs is more burgers and Mexican food.

Actually, we do. At least, if they’re at restaurants like Wild Salsa and the Dallas-based Chop House Burger.

Two restaurants owned by the same company will share side-by-side space in the new One City Place building, luring diners from Sundance Square west to Throckmorton Street.

Wild Salsa, popular in downtown Dallas, serves a Mexico City-style menu and has a Dia de Los Muertos theme.

Street tacos, tortas and quesadillas are menu basics. There’s also a brunch with chilaquiles verdes and a banana-pecan French toast.

Wild Salsa’s menu was engineered by chef Kelly Hightower. The new location will open by the winter holidays at 100 Throckmorton St.

Next door is the same company’s Chop House Burger, making a quick reputation in Euless for all-natural burgers on fresh brioche buns, shakes such as the vanilla-Nutella “Italian Nut Job” and either regular or truffle-Parmesan fries.

The Wine Country burger (goat cheese and honey mustard) is a signature, but the newest pick is the El Luchador with tostadas, pico de gallo and serrano peppers.

(This is the Chop House from Dallas and Euless, not the one from Arlington.)

The current Chop House Burger is at 2720 Texas 121, 817-358-2747, or in Dallas at 1501 Main St.,

Wild Salsa is at 1800 Main St.,

Chang’s taqueria




From — P.F. Chang’s China Bistro?

Rebooting its stagnant menu, the Arizona-based P.F. Chang’s chain has added jicama-shell pork tacos, carnitas-chili pork buns, Vietnamese chicken spring rolls and an assortment of sushi.

Best new items on a visit this week were the pork tacos and dynamite shrimp hand roll. There’s also a new sushi-and-salad lunch combo for under $10 and happy-hour appetizer specials.

P.F. Chang’s has locations in Sundance Square, Arlington Highlands and Grapevine;

Chicken-fried withdrawal

The demolition of Massey’s Restaurant was no surprise. It hadn’t been good since the Massey family closed it in 1996 (they later leased it).

For the record, Massey’s poet laureate Dan Jenkins has a solid favorite chicken-fried steak to replace it: Mac’s Bar & Grill in Arlington or Mac’s Steaks & Seafood in Colleyville, leaving that city Aug. 28 and moving to historic Main Street in Grapevine.

The Mac’s restaurants, originally founded by a former owner from Midland, are devoted to a lightly battered, fork-friendly chicken-fried steak.

A worthy new chicken-fried to try is at Matt’s Rancho Martinez in Colleyville, serving a flour-battered, pan-fried steak similar to Dallas’ old Gennie’s Bishop Grill recipe.

Best in Fort Worth? Jenkins told Star-Telegram reporter Bill Hanna he’s OK with West Side Cafe.

(I’d say Billy’s Oak Acres BBQ, although pitmaster Billy Woolrich only serves chicken-frieds Thursdays and Sundays.)