Food & Drink

Veggies, new restaurants growing in Alliance-Keller-Roanoke area

Cortney Copp sorts produce last summer at a Keller Farmers Market stand.
Cortney Copp sorts produce last summer at a Keller Farmers Market stand. Star-Telegram archives

Almost every week, a new chain restaurant with some interesting concept opens in north Tarrant County.

Next week, it’s Alabama-based Chicken Salad Chick in Presidio Towne Crossing. This week, it was Georgia-based Salsarita’s on North Tarrant Parkway. And there’s always some place like Ohio-based Tom + Chee grilled cheese and Piada Italian Street Food.

In the face of ongoing chain invasions, the Classic at Roanoke chef Charles Youts says bring ’em on.

“Every new restaurant pulls more people and more interest, and there’s definitely starting to be a little buzz of food talk up here,” said Youts, who has been the chef at Classic since the white-tablecloth restaurant opened back when Roanoke was a small town.

As one of five chefs from independent restaurants supporting the Keller Farmers Market, he’s helping build more interest in food, farming and freshness for north Tarrant County residents.

Youts will demonstrate cooking beef for Father’s Day, including sliders and sausages, Saturday at the monthly chef’s demonstration at the market, 1100 Bear Creek Parkway.

The market has about 35 vendors, he said. The other participating chefs are John DeVivo of DeVivo Bros. Eatery in Keller, Jason Harper of Trio New American Cafe in Colleyville, Justin Loeb of Oliva Italian Eatery in far north Fort Worth and Bob Stephenson of FnG Eats in Keller Town Center.

Newcomers move to the area and find the chain restaurants first, but hear about local independent restaurants and chefs from social media or friends, Youts said.

Just Saturday, the Classic had several tables of new residents, he said.

“They were just so awed,” he said.

“Out here, they never thought they would find a little restaurant with a garden and some of the stuff we do. They’ll come back and bring more people.”

The farmers market is open at 8 a.m. Saturday and Youts’ demonstration will start about 9:30, he said. It’s around the plaza in front of Keller City Hall.

Classic Cafe is open for lunch and dinner weekdays, dinner Saturdays. A lunch special this week is smoked turkey linguine carbonara, and dinner specials include a grilled tuna with oven-roasted garden plums, rosemary and balsamic vinegar; 504 N. Oak St., 817-430-8185, theclassiccafe.com.

Dig deep for Dad

Fewer restaurants open for Father’s Day lunch than for Easter or Mother’s Day, but the prime steakhouses go all out.

At dinner, Del Frisco’s Double Eagle Steakhouse in downtown Fort Worth is starting its summer steak-and-seafood $59 “Prime Pair” promotion, but there’s a new twist this year.

The special includes a new choice of a filet, a New York strip or a salmon fillet, with a crabcake. It comes with a choice of salads and sides; 812 Main St., 817-877-3999.

‘Man vs. Meat’

At the Omni Fort Worth, the Cast Iron brunch buffet has space available (it’s usually booked at other holidays).

For $35, the Father’s Day buffet includes pecan pancakes, chorizo scrambled eggs and a “Man vs. Meat” choice of smoked brisket with blueberry-jalapeño barbecue sauce, braised salsa-verde pulled pork, “beer can” smoked chicken with lime glaze or peppercorn-roasted New York strips.

The Omni desserts include mango-cheesecake pot de creme, Reese’s peanut-butter cupcakes and salted caramel-chocolate bread pudding; 1300 Houston St., Fort Worth. 817-350-4106, omnihotels.com.

Bud Kennedy: 817-390-7538, bud@star-telegram.com, @EatsBeat. His column appears Wednesdays in Life & Arts and Fridays in DFW.com.

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