Food & Drink

Restaurant News for November

A Wild, New Ride

Combining comfort food with classic cars, Jerrett Joslin’s new Weatherford restaurant concept promises to be worth the drive in more ways than one. Vintage Grill & Car Museum, anticipated to open by December in downtown Weatherford, will be home to a 3,600-square-foot showroom of model classics, each owned by restaurant partner and car enthusiast Tom Moncrief, a longtime customer of Joslin’s who approached him with the idea.

“He’s wanted to do a classic car museum and grill for quite a while,” says Joslin. “It’s been a boyhood dream for him.”

Moncrief’s eclectic collection includes a 1948 Studebaker sheriff’s patrol car, a pale yellow 1975 Trabant 501 and Lyndon B. Johnson’s 1964 Lincoln. There will be space within the dining area for two vehicles to greet customers when they arrive.

As for the Grill, expect a cozy menu of chicken and waffles, shrimp and grits, chicken-fried steak, gumbo and a “Tom” burger composed of black Angus beef and brisket. Most menu items will be named for cars, Joslin says, and Vintage will be open for lunch, dinner and weekend brunch.

Parker County native Joel Rhodes will serve as executive chef while Joslin floats among three restaurant concepts, including The Wild Mushroom Steak House & Lounge, which will move from Weatherford to the former Ray’s Prime Steak & Seafood space in west Fort Worth this month. A yet-to-be-named, family-friendly sports bar will fill the original Wild Mushroom location later.

“I wasn’t looking to do three restaurants,” Joslin says. “I was just looking to do one restaurant as well as I could do and expand some catering. But things kind of fell in line.”

Joslin started his culinary career more than a decade ago in Fort Worth, at Randall’s Gourmet Cheesecake Co. downtown. He says the majority of his regular Wild Mushroom customers were Tarrant County residents, some of whom would visit monthly for the cheesecake they remembered from Randall’s.

“We wanted to expand and reach a larger audience,” Joslin says of his move back to Fort Worth. “An opportunity presented itself and we took it.”

While the reincarnated Wild Mushroom menu will be mostly the same, Joslin plans to increase the wine list and bring back a few Randall’s favorites, such as escargot, sea bass, and of course, cheesecake.

Vintage Grill & Car Museum, 202 Fort Worth Highway, Weatherford, http://vintagegrillandmuseum.com.

The Wild Mushroom Steak House & Lounge, 3206 Winthrop Ave., Fort Worth, 817-570-0340, www.thewildmushroomrestaurant.com.

Put Texas on the Table

Restaurant chefs and home cooks alike are going to local farmers markets, dairies, ranches and vineyards to source Texas-made ingredients to take to the table. Author Terry Thompson-Anderson showcases this growing culture of Texas food in her latest cookbook, Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State (University of Texas Press, $45), sharing 150 recipes along with the stories of farmers, ranchers, shrimpers, cheesemakers, winemakers and chefs behind them. Local chef Molly McCook of Ellerbe Fine Foods is among those included, along with Connie and Stuart Veldhuizen, whose Dublin farmstead cheese is featured in the Shiner Bock Cheddar Cheese Soup recipe here. Recipes range from finger foods and first courses and salads from Texas gardens, orchards and waterways to soups and breads and Lone Star sweets. Illustrated with full-color photography, the book also makes for a stunning coffee-table piece for any food lover.

Barcadia Gets in the Brunch Game

Barcadia is bringing new meaning to Sunday Funday. The classic arcade game-filled So7 bar and restaurant (where adults can feel like kids again, except with a drink in hand) has revamped its menu and launched Sunday brunch. Kitchen manager Tiffany Lee is behind the big changes and has freshened up recipes and added new items, including blackened tilapia and a new Barcadia burger featuring roasted chile-stuffed Wagyu ground beef on a jalapeño-cheddar brioche bun. Hollandaise sauce is made from scratch in-house for the new brunch eggs Benedict, and French toast is served with fresh blueberry compote. Also find bagels and lox, a breakfast burger and plenty of bellinis to wash it all down. Brunch is served noon-3 p.m. Sundays. The Barcadia kitchen is open Friday and Saturday for lunch and for dinner seven days a week. 816 Matisse Drive, Fort Worth, 817-348-8606, http://barcadiabars.com.

Rahr’s Birthday Bash

Jahrzehnt means “decade” in German, and that’s what Rahr & Sons Brewing Co. will celebrate this month with a commemorative brew with a play on the name, Rahrzehnt — an imperial milk stout made with Katherine Clapner’s Dude, Sweet Chocolate — and multiple anniversary events. Festivities will kick off Nov. 9 at Central Market in Fort Worth with live music and special beer pricing from 3 to 7 p.m. T&P Tavern will host an anniversary weekend pre-party from 6 to 9 p.m. Nov. 20. Beer tastings with food pairings from Reata, Chadra Mezza and more will take place at a “tuxedo casual” beer dinner from 6 to 9 p.m. Nov. 21 ($75). The celebration continues with an extended brewery tour and tasting from 1 to 5 p.m. Nov. 22, when more than 30 rare beers will be available ($10; $20 for early admission at 11 a.m.). Rahr & Sons will also take over the taps at Flying Saucer from 2 to 8 p.m. Nov. 23. Fritz and Erin Rahr pioneered the craft beer movement in North Texas when they opened Rahr & Sons in 2004. They have since won more than 50 national awards and have grown their brewing capacity from 2,000 to 20,000 barrels a year; http://rahrbrewing.com.

Yatai Hits the Streets

Since the temporary closing of Tokyo Cafe in June after an electrical fire, chef de cuisine Kevin Martinez has been antsy to get back in the kitchen. So he built his own — a red and white, box-shaped food cart called Yatai, which means “cart” in Japanese. In it, he’s preparing Asian street food with a menu that changes weekly. Items include Japanese pancakes, pork ramen, dumplings and bowls with braised meats, mushrooms and miso. “I’ve always had a passion for street food and these are things that I can easily do,” Martinez says. Yatai can be found at Velvet Box (2917 W. Morton St., Fort Worth) on Friday and Saturday nights and is also available for catering. Diners can also look forward to Martinez’s street food menu appearing at Tokyo Cafe when it reopens next year. “This is pretty much my test kitchen for Tokyo,” Martinez says. “Tokyo Cafe is home.” 682-433-9685 or Facebook.com/yataifw.

Mercury Arises East

The owners of Mercury Chop House in downtown Fort Worth will bring a lighter, casual version of their prime steakhouse to Arlington with the opening of Mercury Wine Bar & Grill. “We have a lot of patrons that come all the way from Arlington to downtown Fort Worth,” says co-owner Rabii Moutaouakil. “It’s always been brought up that they would like to have something like the Mercury in Arlington.” But Moutaouakil is quick to note that wine and small plates will be the focus of the smaller eatery, because “that fits the profile of the neighborhood.” Diners can expect to find scallops, pasta and a Kobe beef tenderloin burger on the bistro menu, as well as filets and prime New York strip. “We know if we put the Mercury name on it, people will ask ‘Where are the steaks?’ ” he says. Moutaouakil is hoping for an early December opening. 2410 W. Abram St., Arlington, 817-336-4129, www.mercurywinebargrill.com.

Fort Worth to Get Social

The lively West 7th development will be that much more so when The Social House, a trendy, Dallas-based, be-seen bar and eatery, opens in the former Brownstone space late this month. Managing partner Shawn Rao describes the menu as American cuisine with intercontinental flair, and explains, “We take favorites from around America and put a little twist on them. Everything is made from scratch in-house daily.” It’s worth noting that Arlington chef Brian Olenjack consulted on the menu, which includes hearty dishes like braised short rib pasta; ground beef, pork and buffalo meatloaf; apple-jalapeño chutney pork chops; and buffalo fried calamari. Expect more than 100 beers on tap, a brunch menu and late-night entertainment on the weekends. “We think Fort Worth is one of the coolest cities in Texas,” Rao says. “Its demographics will definitely appreciate a Social House. Based on the feedback we’ve been getting, I think there’s a lot of excitement.” 840 Currie St., Fort Worth, www.socialhousefw.com.

Thanksgiving Help

If your kitchen is closed for Thanksgiving this year, consider these area restaurants for dining in or ordering takeout.

Chef Point Cafe will be open Thanksgiving Day, serving a lengthy menu of restaurant favorites along with traditional Thanksgiving dinner. Or order a Cajun smoked turkey in advance ($76.99, serves 14-16). 5901 Watauga Road, Watauga, 817-656-0080, www.chefpointcafe.org.

The Capital Grille will be open on Turkey Day for a full menu plus roasted turkey with brioche stuffing, green beans, mashed potatoes, cranberry-pear chutney and pumpkin cheesecake. 800 Main St., Fort Worth, 817-348-9200, www.thecapitalgrille.com.

Ellerbe Fine Foods is offering everything but the bird for pre-order, including butternut squash and Gruyere bread pudding, creamed spinach and pecan pie. 1501 W. Magnolia Ave., Fort Worth, 817-926-3663, www.ellerbefinefoods.com.

Copeland’s of New Orleans inside the Hilton Southlake is taking orders now through December for Cajun fried turkeys, or visit Thanksgiving Day for Louisiana oyster dressing, corn maque choux and sweet potatoes with pecan amaretto cream sauce. 1400 Plaza Place, Southlake, 817-305-2199, www.southlakecopelands.com.

Central Market stores also will carry Cajun fried turkeys along with their usual lineup of free-range, organic and pre-brined turkeys and fresh-baked desserts, including honey balsamic blueberry pie and flaky apple strudel spiced with cinnamon. Central Market stores in Fort Worth and Southlake will be open Thanksgiving Day until 2 p.m. www.centralmarket.com.

New ’Q in Keller

Barbecue is back in Old Town Keller with the opening of Feedstore BBQ, and residents are happy. “We had several customers come back two or three times in our first week,” says owner Matt Lafavers, who opened the Feedstore’s original outlet in Southlake in 2001 with his father. (That location, recently remodeled, will be open Thanksgiving Day for a family-style dinner.) “We’ve always liked Keller,” Lafavers says. “This opportunity came to us and we jumped all over it. It was a perfect fit for our style of restaurant.” The dry-rubbed, hickory-smoked ribs are most popular so far, says Lafavers, who promises — as do most Texas barbecue traditionalists — that sauce isn’t needed. “We use a dry rub and they’re tender and moist. I’m a true believer that meat cooked right doesn’t need any sauce.” Pre-order your smoked turkey by Nov. 21 for pickup the day before Thanksgiving ($49.99, feeds 10-12) and pair it with the Feedstore’s green beans, made with Lafavers’ mother’s recipe. 134 S. Main St., Keller, 817-562-5955, www.feedstorebbq.com.

Notebook

Clay Pigeon Food & Drink is now offering lunch service, with an expansive menu that stays true to the restaurant’s scratch-kitchen concept. Buns are baked in-house for the pork schnitzel sandwich, smoked cheddar cheeseburger and turkey melt. There’s also quiche du jour and an 8-ounce oak wood-grilled flat iron steak that comes sliced and served with french fries. Chef Marcus Paslay says he knew it was time to open for lunch when folks kept walking in during the day expecting a meal. Lunch is offered 11 a.m.-2:30 p.m. Wednesday through Friday. Clay Pigeon is also taking Thanksgiving dinner to-go orders now. 2731 White Settlement Road, Fort Worth, 817-882-8065, www.claypigeonfd.com.

The Fort Worth Greek Festival, for which families of St. Demetrios Greek Orthodox Church prepare their cherished specialty dishes to share with hundreds, will take place Nov. 7-9. Plan for multiple trips to taste authentic spanakopita, dolmas, gyro sandwiches and the flaming saganaki — Greek cheese set ablaze with liquor and served on pita bread. Admission is free and all menu items are purchased with tokens, sold for $1 each. www.fortworthgreekfestival.com.

Taste of Northeast will take place Nov. 13 at the Hurst Convention Center and will feature food and drink samples from area restaurants including Chef Point Cafe, Citrus Bistro, Howard Wang’s China Grill, Italianni’s, Miguelito’s and Colleyville’s new Whole Foods. The $25 ticket ($30 at the door) includes access to gift market shopping from local vendors. Proceeds benefit Arts Council Northeast. www.tasteofnortheast.com

Duffey’s Kolache Bakery, the far north Fort Worth kolache shop opened by Erin Duffey, a former commercial pilot with Czechoslovakian roots, moves two miles away to 8653 N. Beach St. this month. While the bakery will lose a drive-through, the business will gain more visibility, says Duffey. Visit for the apricot and cream cheese varieties, both of which won top honors this year at Westfest in West. www.duffeyskolachebakery.com.

Dwell, a new coffee shop and cafe located near Old Town Burleson, gives the city a new place to sit, sip and surf. Husband-and-wife duo Jeff and Stephanie Brannon, both grads of Burleson High, wanted a cozy environment for a good cup of joe, where guests could feel relaxed and not rushed. “It’s basically like a second living room over here,” says Jeff, adding that Dwell’s coffee is organic, fair-trade and small batch-roasted. Festive selections include a Snickers latte, red velvet frap and the seasonal pumpkin spice latte. Cafe sandwiches, made by Stephanie, range from chicken pesto to PB and J. Dwell is open 7 a.m.-8 p.m. Monday through Thursday and 7 a.m.-10 p.m. Friday and Saturday. 217 W. Renfro St., Burleson, 817-447-7677.

Max’s Wine Dive has launched its new fall menu highlighting the flavors of the season. Items include pumpkin pappardelle, made with roasted and pureed pumpkin, pumpkin seeds and Parmesan Reggiano; sourdough panzanella, which comes tossed with baby kale, local feta and dried cherries; and bacon-wrapped bison, served with jalapeño-blueberry demi-glace. At Saturday and Sunday brunch, chef Stefon Rishel is presenting tiramisu French toast with espresso custard and amaretto mascarpone. 2421 W. Seventh St., Fort Worth, 817-870-1100, www.maxswinedive.com.

  Comments