This year, “happy holidays” means more than pumpkin and peppermint.
At Lucile’s Stateside Bistro, it also means a late-breaking Lobsterama.
The restaurant’s annual celebration of the fall lobster harvest fell later this year. The best fresh lobsters of all arrive in late fall, and this year’s supply may hold out another couple of weeks.
So forget those puny lobster rolls at other restaurants. Lucile’s is packed and full of flavor, served five ways: original, Greek with feta, New Orleans-style, Southwestern-style or as an LBLT (lobster, bacon, lettuce and tomato), all $15.95.
The extensive lobster menu also includes lobster-shrimp Newburg, lobster cioppino, lobster and scallops alfredo and lobster pot pie, all $16-$19.
The restaurant’s year-round favorite, lobster bisque, is available as a cup for about $6, a bowl about $8.
The new lunch and dinner menu at Lucile’s offers its widest selection ever. It’s tough to imagine that Lucile’s started as an East Coast-style chowder house.
It was one of the first locally to add wood-fired pizzas, and the burgers compare favorably with those at nearby Kincaid’s. The new menu adds steaks similar to those served at its Stockyards corporate cousin, H3 Ranch.
Weekend brunch packs the house Saturdays and Sundays for egg dishes with house-made salsa, French toast, biscuits or New Orleans-style beignets.
The location is a wedge-shaped 1927 landmark at 4700 Camp Bowie Blvd. in Fort Worth.
Yes, the new Sundance Square location of California-based Cheesecake Factory will open at lunch Tuesday.
But no, you can’t reserve tables.
The new Cheesecake is first-come, first-served, at least for now. When the rush slows, the restaurant may take some reservations at off-hours.
So go early or late. It opens at 11 a.m. weekdays and Saturdays, 10 a.m. Sundays, and stays open until 11 p.m. weeknights, 12:30 a.m. Fridays and Saturdays and 10 p.m. Sundays.
Bonnell’s, Del’s for lunch
Special holiday hours: