Fort Worth Magazine - February 2016 by fwtx

TOP FEMALE CHEFS

7 of Fort Worth’s Best

THE LEFTOVERS

Where does all the food go while the city’s homeless go hungry?

Illustration by Gretchen Röehrs (@groehrs)

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features Turning the Tables: Female

February 2016

Chefs

in Fort Worth

Fort Worth is bubbling with busy restaurants, old and new, in highprofile dining districts, but few females run Fort Worth kitchens. Food for thought: Where are all the women? We talked to seven to find out how they broke through the smoky glass ceiling.

by Celestina Blok

54 Food Wasteland: A Local Story of Excess

Currently in the U.S., 40 percent of our food supply ends up in the garbage. Meanwhile, the Tarrant Area Food Bank (TAFB) estimates that 280,000 people in Fort Worth live in a food desert. Why is this happening in North Texas, and what can be done to prevent it?

by Jennifer Casseday-Blair

Shop Stacy Furniture & Design during the Lexington Winter Sale Event February 4-29 for the best savings of the year!

Stacy Furniture & Design is proud to partner with Lexington Home Brands to offer our clients quality products that exemplify fashionable home furniture design. Shop one of our three convenient locations today and take advantage of our complimentary Design Studio….let our family help you ﬁnd your style.

Organizations

Escapes Visit some of the best outdoor music venues in the country in hopes that fair weather and your favorite band will meet you there.

The latest in books, music and theater from the local scene. by Hugh Savage and Jennifer Casseday-Blair

An interview with The Modern gift shop curator, Lorri Wright. Plus, her picks for unique and chic gifts.

Morris

Snapshots Behind the ropes and on the red carpet, the photos of the personalities and parties that have everyone talking

Our comprehensive listing of the city’s top events

Culinary ventures in and around

Listings The most sought-after restaurant guide to navigate the area’s diverse dining options 104 Where Is This? How well do you know Fort Worth? Can you guess where this photo was taken based on the clues?

the food Chain

You know those people who go to dinner and order a flatbread and a side salad? Ok, sometimes they order salmon and a side salad, but you get the picture. Well, that’s not me. Let’s just say I like to eat.

Usually, in the name of variety of course, I will order as many items from the menu as I can get away with before my husband gives me a strange look. And much to said husband’s dismay, going out to dinner is one of my favorite activities.

So, when we decided to feature female chefs in our cover story, “Turning the Tables,” I knew I would be in good company. They did not disappoint, and writer Celestina Blok expertly unravels the key to how each woman landed in her respective role. They all show who really wears the hat in the kitchen.

From female chefs, to female illustrators, our cover art is the creation of San Francisco-based food illustrator Gretchen Röehrs. I’ve been following Gretchen on Instagram (@groehrs) for a while now in awe of how she can make something as simple as an apricot look chic. To create the cover sketches, we gave her information on each chef’s restaurant, cooking style and signature dishes, and let Gretchen work her magic. The result is so perfect, it’s hard to decide whether to frame it or eat it.

As for our February issue, we just hope you’ll read it.

Kendall Louis Executive Editor

stayconnected

it started With a horse

Joyce Gibson Roach, a chaRminG, silveRhaiRed, fifth-GeneRation texan stoRytelleR, answers most questions with a winding trail of magical stories about her beloved West Texas, horses, cowgirls and talking horned toads.

Roach is a retired Texas Christian University adjunct English professor, author of non-fiction books, short fiction and juvenile fiction, a folklorist, grassroots historian, rancher and naturalist. Her writing accolades include a three-time Western Writers of America Spur Award winner for both fiction and non-fiction.

to the core, she says.

The Cowgirl counts Roach’s first book, “The Cowgirls,” as a foundational text that is used to explain cowgirls and what they are about. “They had my quote on the wall and in the membership book that they published for the first time. I believe this is the best thing that’s ever happened to me,” Roach says. The quote reads: “The emancipation of women may have begun not with the vote, nor in the cities where women marched and carried signs and protested, but rather when they mounted a good cow horse and realized how different and fine the view. From the back of a horse, the world looked wider.”

“Joyce Roach writes books, but to me she is the type of woman that books should be written about,” says Pat Riley, executive director of the National Cowgirl Museum and Hall of Fame. “Her life is distinctly Texas.” Riley describes Roach as “a strong Texas woman that can run a ranch, travel as easily on horseback as in a car, dance the two-step with lightness and grace and tell a story that is bawdy but made elegant by the sweet sound of her voice.”

Roach’s latest book, “The Land of Rain Shadow: Horned Toad, Texas,” was published in June 2015. The book is a collection of eight short stories linked by place. The setting is the tiny, fictional town of Horned Toad.

“I know the exceptional talent, and I have read most of the sto ries as well as most all of her writings in other genres,” says Bob J. Frye, emeritus professor of English, TCU. “This latest collection evokes an authentic sense of Texas place and includes perhaps the best short story ever – ‘Crucero.’ It is a gem.”

talking horned toads live on a ranch. A tie-in was her audio col umn for the Star-Telegram in the 1990s where people could dial a number, and she would tell them a short story about Horned Toad, Texas. "I actually had people write and ask where it was,” Roach says. “They wanted to visit. I had to tell them it was a

She is a lifetime member and Fellow of Texas State Historical Association and of Texas Folklore Society, a member of Texas Institute of Letters, Philosophical Society of Texas, lifetime member of West Texas Historical Association and of Horned Lizard Conservation Society, of which she is a past national president. Roach is a 2010 Honoree in Fort Worth’s National Cowgirl Museum and Hall of Fame. Her induction into the Cowgirl Hall of Fame touched Roach

ple ask me why I went to TCU, and I had to say because the colors knew a whole lot about horned toads and played with them all my life. I thought any school that has a horned toad for a mascot was bound to be a place for me."

TCU,Roachtaughtthe Western Novel and reintroduced Literature of the Southwest as a partofregionalstudies. FredErisman,acolleagueatTCU,saysthatnoclassroomcan limitRoach.“Sheenterstheroombringingwithheravision ofspaceandplace,andfirsttogoare

allthe deedsthatmakethehumananimalsofascinating,”headds.“And allthisderivesfromtwothings:thetextathandandtheabilities ofJoyceGibsonRoach.”

Thank you for your January 2016 article about Joyce Ann Gibson Roach. Gail Bennison has captured Joyce and her spirit. She has been and is a bright star for Jack County, Texas, and all of Western History.

Bobby Riggs

What a treasure. The woman (Joyce Roach) AND the story.

Sandy Grambort

inCleburneandraisedanonlychild,Roach’sfamily

toJacksborowhenshewasaboutayearold.Itwasin Jacksboro where she fell in love with horses and land. She never hadahorseofherown,evenwhenshewasridingbarrelswiththe TCUrodeo.Growingup,shespenteveryminutepossibleriding asmuchofJackCountyasshecouldcoverontheLupton’sCocaColaRanchwiththeGustinboys,LoydandLewis.Shelearnedto rideona“mean-tempered,stubbornson-of-Satan”horsenamed BillythatbelongedtoKitMoncrief’sfamily. “Itstartedwithahorse.Ahungerforhorsesandmyownland remainedallmylife,”shesays. Since she didn’t have a horse, she decided to write about them. “It’ssomethingIcarryinsideme,andthere’snothinginthe world that thrills me more than the idea of the horse and all that it’smeanthistorically—evenhistoricallywithwomen,”Roach says.“Itwasawoman’sfirstuseofearlytechnology.Thereare manyhistoriansthatwillsaythatthehorsewasthefinesttechnologytheWesthad.” FortWorthhasalwaysbeenimportanttoRoach.“Itwasthen, became,andstillis,thecenterofmyuniverseinthewayofa widerworld,”shesays.“Ofcourse,TCUwasapartofthat.I'vealwaysbeenproudofthefactthatitisthebeginningofWestTexas. Truly,fromageographicalpointofview,itisWestTexas.Itmay betheveryeasternedge,butitstillisWestTexas.Myviewpoint hasalwaysbeeninthatdirection.” Astoherlegacy,Roachsays,“Ifthere’sanycontributionthat I’vemadeinwriting,it’smaybetotelladifferentkindofstory abouttheWest,aboutTexasandthecowboystory.Thecowgirl storywouldneverhavebeentoldifwehadnothadthecowboy story.Ialwaysmakethatpoint.Idon’tlikethis‘Westandalone. Westandapart.’No,amanhadtoblazethewayforyou.They hadtoopenthedoorforyouandyourchancetogetonahorse becausetheyneededyou.” Roach’stwochildren,DarrellRoach,andDelightJustice,both holddegreesfromTCU.GrandsonTreyRoachisasenioratTexas Tech,andgranddaughterHollyannRoachisasenioratKeller High. RoachhasahomeinKellerthatsheshareswithherverylarge andmuch-lovedrescuedog,Daisy. Thefamilyranch,Crosswinds,islocatedintheWesternCross TimbersinWiseCounty,Texas,whereshehasestablishedthe Center for Western Cross Timbers Studies dedicated to communicatingaboutandconservingtheregion. Asforthefuture,Roachsays,“Youknow,yougettoacertain agewhenyou’vegottogetoveryourself.I’vegottenovermyself. I’vedonemybest,andit’stimeformetosettledownintheselast yearstosomethingthat’susefulathome.WhatIhavedoneis turnmyattentiontoKelleranditshistory.TwootherladiesandI haveorganizedafoundationtopreservethehistoryofKeller.We movedanoldhouseandopenedtheWildRoseHeritageCenter.I am about to be the board chairman.”

Thanks, Gail, for giving Joyce Roach this well-deserved attention in Fort Worth, Texas: The City’s Magazine. Well done! And I should add that I appreciated your earlier article “More Than a Lawyer” on Dee Kelly. He is a model for me, for I want to be more than merely a teacher, a professor; I hope to have had beneficial effects on students with whom I have studied and learned. Bob J. Frye, emeritus professor of English, TCU

From Facebook

Thank you so much for sharing (the video “Fort Worth: The Unexpected City”). This is the FW I grew up in!

- Renee Williams Stinnett

I love it (Trey’s Chow Down at Clay Pigeon)! Let’s bring Chow Down to Denton!

- William Bracey

If someone beat you to the last newsstand copy, don’t worry. The virtual edi tions of both current and previous issues are available on our website. Flip through the pages to read more about the great city of Fort Worth by visiting fwtx.com.

Joyce Gibson Roach, still blazing trails at 80 | by Gail bennison |

Joyce Gibson Roach photographed at her cottage with her dog, Daisy, Photo credit: Sharon Diles, Lane Photography

fwliving culture

3 5 7 1 4 6 8 2

Gail Bennison, who mostly enjoys writing about people, art and culture, health, and history, contributes an interview with Fort Worth banker and civic leader Carolann Morris. Turn to page 66 to read how the philanthropic-minded businesswoman gives back through the popular Margarita Ball charity event.

Celestina Blok is a local food news and travel writer and a fitness instructor. In our cover story this month (page 46) she explores the world of executive female chefs and restaurant owners through interviews with seven of the cities most successful women.

Growing up in New Orleans, Jessica Llanes learned to appreciate good people and great food at an early age. She knows the way to the heart of any city is through the stomach, and she is falling in love with Fort Worth one dish at a time. Turn to page 90, where she sipped through moonshine for her review of Mash’d.

Nancy Farrar was once challenged by a husband who didn’t like leftovers. She found a solution, and this month she shares more finds including three easy recipes that will get you in the mood for Valentine’s Day. Hungry for more? Turn to page 42.

In the Escapes feature this month, Kyle Whitecotton writes about the country’s best outdoor music venues. Turn to page 26 to learn about a naturally made amphitheater on the outskirts of Denver and the year’s upcoming festivals.

Former Fort Worth, Texas magazine

Executive Editor Jennifer Casseday-Blair gives us a look at what happens to wasted food at local grocery stores and restaurants in her story, “Food Wasteland” (54). In Be Well, she shares everything you need to know about the upcoming Cowtown Marathon (page 38). She also gives us a review of a lunch trip to Fort Worth-staple Swiss Pastry Shop (page 92) and an interview with local artist Jim Woodson (page 30).

7 Hugh Savage is a distant twin cousin of our frequent columnist, Heywood. He writes in this issue about a radio icon, who this month celebrates another anniversary on WBAP. Turn to page 32 for a look at a truly remarkable Fort Worth native, who has entertained metroplex audiences for exactly 35 years this month.

8 Style extraordinaire, Holland Sanders (@ hauteholland), is a blogger who loves celebrating the evolving world of fashion. Through her blog, Haute Holland, she introduces readers to the hottest trends and latest fashion topics. This month Holland interviewed the gift shop curator at The Modern to find out what makes a perfectly unique gift (page 36).

FWTX.COM

A look at what’s on the site and on the side.

2016 BEST Nightlife

i f f h i d

Voting for 2016 Best of Fort Worth continues, and Best Nightlife in Fort Worth kicks off on Jan. 27. Visit FWTX.com to vote for your favorite spots in everything from Best Lounge and Best Craft Cocktails, to Best View and Best Patio. Nightlife voting ends Feb. 17, but keep checking the site for new categories.

The Social Seven Each week we detail the top seven events in the city. Learn about underthe-radar trunk shows, shopping parties and pop ups you don’t want to miss. fwtx.com/blogs

Feeding Time

Eavesdrop on our editors on Instagram as they explore their favorite places and spaces around Fort Worth. @fwtxmag

Are you a follower? If not, you’re missing valuable details on the latest scoop.

25,643 Facebook Followers

17,100 Twitter Followers

Learn about the woman behind the cover. February’s illustration comes at the creative hands of San Franciscobased food artist and Instagram sensation Gretchen Roehrs (@groehrs). See more of her work and learn how she landed on the odd job in our exclusive online interview.

fwtx.com/blogs

Staying connected with the latest local happenings

thescoop

three Cheers

| by Kendall Louis |

New spots are arriviNg iN groups iN Fort worth, and the latest is a hodgepodge of bars and restaurants from owners Josh Reagan, James Hoffman and Micah McDonald.

The largest of the three concepts, Varsity Tavern, opened its doors on New Year’s Eve at the corner of Norwood and Morton in a space previously occupied by an abandoned auto body shop. Two million dollars later, now the 8,000-square-foot bar and restaurant boasts two levels that combine a sports bar with a rooftop tavern. The multi-tiered space is reminiscent of The Den, a popular three-level sports bar in Uptown Dallas, coowned by Hoffman.

The lower level is ideal for game-watching with 90” flat screens, a set of bleachers and an outdoor space accessible through garage doors that will remain open during warmer months. This area plays host to bar games, an increasingly popular West 7th concept, including giant jenga, corn hole, ping pong and ladder golf.

There’s no shortage of fare either. Varsity Tavern has a cafeteria-style line manned by Chef Brian Fanzman, formerly of J. Blacks and Eddy V’s. Open for lunch and dinner, seven days a week, the menu includes traditional Philly cheesesteaks, popcorn, candy bars, chips and ballpark nachos. Customers can also order at their table from an extensive menu stocked with standard bar fare including Varsity Dip (the restaurant’s version of loaded queso), burgers, salads and wings.

Chances are when the weather is nice, crowds will move to the upstairs portion of the bar with views of downtown and West 7th. Dubbed as “The Tavern,” a four-sided bar covered by a pergola appears ready for the masses. Upstairs also boasts a fire pit and lounge with a VIP entrance that can be reserved for parties of up to 50.

Next door sits Funky Sound. Under the same ownership, this small bar and lounge will play exclusively old-school hiphop. To set the scene for the unique space, owners tagged well-

known, Dallas-based graffiti artist Jerod Davies, whose work has been seen throughout Deep Ellum, to create murals that feature artists including Willy Nelson and The Notorious B-I-G.

Completing the trio of new spots from these owners is The American Pub (or T.A.P.) two blocks down. The pizza concept, scheduled to open in January, has a full bar and street-facing windows so patrons can grab a New York-style pizza by the slice. T.A.P. plans to stay open late, no doubt to catch people stumbling out of Varsity Tavern and Funky Sound.

Photo credit: Ben Garrett

Trucking Along

The brick and morTar locaTion for local favoriTe, Taco heads, opened at 1812 Montgomery St. in the former Trevino’s location on Jan. 8.

Started by local lady Sarah Castillo, Taco Heads opened as one of the city’s first food trucks in October of 2009. The truck at Seventh and Crockett streets serves patrons going into and out of nearby bars, and it’s not going anywhere despite the new location. “The trucks will exist forever and always,” said Managing Partner Jacob Watson.

Local firm Studio 97W designed the petite space that features a modern exterior and an interior with tufted benches and a palette of turquoise and gold. A patio will open after Taco Heads obtains a permit from the city and will connect the main dining area to a neighboring building which will be the full-service bar.

“The goal is to create a haven for Texans and the like to relax and kick back with a taco and beer and watch the sun go down or rise over our great city,” Watson added.

Texas Monthly named Taco Heads’ carnitas taco one of “The 120 Tacos You Must Eat Before You Die” last year. The restaurant menu serves the same popular menu items including the traditional and breakfast tacos that have made the truck famous, plus appetizers, signature tacos, craft beers and cocktails.

1812 Montgomery St.

nonna TaTa is finally sTaying oPen laTe. But, don’t look for any of Donatella Trotti’s items on the menu. Beginning at 11:59 p.m. until 8 a.m., Wednesdays through Saturdays, the pint-sized Magnolia Avenue spot will transform into a totally separate restaurant, Black Market Bakery & Café. Headed up by Evan Williams, a bartender at nearby The Usual, the concept is aimed at late-night patrons and medical employees, and the menu boasts just five items, including waffle fried chicken and a vegan banh mi, plus five Italian-style desserts. 1400 W. Magnolia Ave.

denTon naTive-Turned-forT WorTh residenT brandon moors is oPening a sTorefronT locaTion for funky ToWn donuTs at the corner of Eighth Avenue and Rosedale Street. The family-owned business launched last year selling custom orders and catering for events. His creative flavors include out-of-the-donut-box items including The Witherspoon, a chocolate glazed donut topped with Reese’s peanut butter cups. Other flavors have unique ingredients - think edible glitter, bacon and Nerds. All dough is made from scratch using a four-hour process. Currently, Funky Town Donuts are only available by special order and at Leah’s Sweet Treats off of Camp Bowie Blvd. Look for the guilty pleasure to open at 100 8th Ave. by March.

Trinity Now Getting Funkier Night Fowl

Press café oPened aT The Trailhead in clearfork in early January. With floor-toceiling windows and modern wood accents, the casual dining spot sits on the Trinity River. From Chef Felipe Armenta of Pacific Table and The Tavern, the small and simple menu, which mimics the casual and healthy vibe of the Trinity Trails, includes burritos, pastries, pressed juices and coffee by morning followed by salads, burgers, soups, sandwiches and entrees by day and night.

Although the interior is sleek, the café and wine bar is meant to be a spot where cyclists and pedestrians from the trail can pop in before or after a workout on the Trinity Trails. The restaurant is in the same building as Mellow Johnny’s Bike Shop in The Trailhead Cycling & Fitness Center, which developers describe as “a hub for fitness, health, outdoor leisure and community gathering.”

Press Café will serve breakfast, lunch and dinner daily, plus weekend brunch. Other features include a full-service trailside patio, outdoor firepits and a rooftop bar.

4801 Edwards Ranch Road, No. 105

Photo courtesy Taco Heads Instagram, @taco_heads._

Photo courtesy Press Cafe Facebook page.

Fit for a Queen

| by kendall louis |

Stark wallS and painted white wood floorS create a canvaS for the treaSureS Stocked inSide Shop king & co., the duplex-turned-retail Store tucked one Street off of the brickS of camp bowie. Frances King, an SMU grad and former interior designer, opened the doors to her 1,200-square-foot, by-appointment-only store on Dec. 16.

King refined her eye for design while working in the Lee Jofa showroom in Dallas. She stages the El Campo space like a house you could live in, and chances are you will want to. But, the difference is you can buy almost anything you see, including the striking light fixtures, bright canvas art and European mounts.

The inspiration for the design: The Big Easy.

“I love New Orleans, and this is exactly how you shop on Magazine Street,” said King.

The concept for the store started with textiles. Most local interior designers have to drive to the Design District in Dallas for fabric. “There’s not anything like this in Fort Worth,” said King, adding that Shop King & Co. is meant to be a resource for designers, consumers, high-end clients and new families alike.

King sources a collection of hand-printed linen fabric from Houston-based Block and Brayer. Items from local company Funky Wright Designs are also sold in store, including colorful pillows, printed bags, notebooks, linen coasters and framed art. Many of the other goods are unique one-offs that King finds while traveling, including vintage sconces and china from estate auctions in Palm Beach and North Carolina.

King plans to eventually sell online through her website. In the meantime, customers can get a sneak of what’s inside the store on the Instagram account, @ shopkingco. And, stay tuned for curated pop-up shops inside the sleek, yet cozy space.

Shopkingco.com, 5227 El Campo Ave., 817.372.3194

Frances King fills her store with unique finds and textiles.

Shop King & Co. is staged like a home.

“There is a reason that John Zimmerman is the #1 realtor in Fort Worth. He is extremely passionate about his work and has an unmatched work ethic. Our home had been on the market for a while and when John was engaged, our home sold”

- Rusty & Molly Reid

1410 WASHINGTON TERRACE | SOLD | LISTED FOR $1,799,000

9340 BELLA TERRA | SOLD | $4,395,000

9532 BELLA TERRA | SOLD | LISTED FOR $2,499,000

“John’s approach to marketing real estate is incomparable. He sold our home for asking price in one day and then helped us negotiate the purchase of our new home . If you are serious about selling your home, call JZ!”

- Brett McClung

SIGNIFICANT SOLDS

9340 Bella Terra Drive

503 Alta Drive

6809 Shadow Creek Court

9408 Marbella Drive

3860 Bellaire Circle

3709 Autumn Drive

4608 Palencia Drive

4733 Hidden Lane

3605 Park Hill Drive

1301 Throckmorton, #1906

1301 Throckmorton, #2406

4204 Blackhaw Avenue

3821 Lenox Drive

4010 Bryce Avenue

3305 Chaparral Lane* 9304 Marbella Drive

6116 Locke Avenue*

6863 Lahontan Drive* 10016 Lakeside Drive

4658 Santa Cova Court

3647 Encanto Drive

4640 Palencia Drive

3918 W. 6th Street*

152 Falcon Ridge *

7120 West Hells Gate

3904 Bunting Avenue

3720 Hamilton Avenue

30 Valley Ridge Drive

618 Roaring Springs Road

6736 E US Highway 82

6725 Oak Hill Lane

6313 Juneau Road

4816 Dexter Avenue* 508 Calera Place 1 Fairview Lane 5535 El Campo Avenue

4705 Santa Cova Court

4955 Overton Woods Court

4609 Marbella Circle

110 Monterra Circle 6209 Turnberry Drive 1410 Washington Terrace 5905 Locke Avenue 2037 Burton Hill Road 5117 Cantera Way 3713 Hamilton Avenue 4314 Shore Front Drive 9532 Bella Terra Drive

4708 Santa Cova Court

1203 Viridian Park Lane

3917 Claridge Court*

403 Wimberly Street*

3955 Sarita Park

2044 Harbor Way, #501

3201 Avondale Street*

1801 Ems Road

5700 Merrymount Road

5750 Merrymount Road

4801 Overton Woods Drive

4025 Clayton Road

8512 Tierra Court

8500 Tierra Court

1716 Hulen Street

5300 Sendero Drive

The Crosby Theatre in Santa Fe, New Mexico

fwliving escapes

live music al fresco

| by Kyle whitecotton |

Anyone who’s ever listened to his or her favorite band play that one great song in concert understands the raw, unbridled power of live music. There’s just something special about being in the presence of gifted musicians, experiencing their unique art first-hand and sharing those notes and lyrics with thousands of like-minded fans. And while the formula might seem perfect just like that, something significant happens when we add a slight breeze through the crowd, a few twinkling stars in the night sky, and a natural landscape to the background. It is for this reason, this unexplainable elevation of live music in the presence of nature to something more than just a sound experience, that open-air amphitheaters exist. So this month we will visit some of the best outdoor music venues in

the country in hopes that fair weather and your favorite band will meet you there.

red rocks amphitheatre— Morrison, Colo. Mother Nature created her very own music venue just south of Golden, Colorado, in the foothills of the Rocky Mountains. At 6,450 feet above sea level, Red Rocks Amphitheatre is a naturally formed amphitheater boasting natural acoustic perfection by way of two 300-foot red sandstone monoliths that tower over 10,000 seats. Set amid 868-acre Red Rocks Park, a geological phenomenon, and overlooking a yawning panorama of Denver and the surrounding Great Plains, this venue offers so much more than just great music. During the summer, the amphitheater also hosts fitness events like Yoga on the Rocks and the Red Rocks Fitness Challenge along with hiking and biking trails.

the greek theatre— Los Angeles, Calif. Los Angeles is home to some of the world’s greatest music venues, and topping that extensive list is the award-winning Greek Theatre. Here, tucked away amid the mountains and woodlands of Griffith Park, this cozy amphitheater seats less than 6,000, while offering exceptional views from anywhere. Last year the theater was named “Best Small Outdoor Venue of the Year” for the 15th time at the Annual Pollstar Awards. Meanwhile, Griffith Park, one of the nation’s largest municipal parks with urban wilderness, offers more than 53 miles of hiking, biking and equestrian trails and more than 4,000 acres of mostly untouched wilderness.

gorge amphitheatre— George, Wash. Perhaps the most scenic concert venue in North America is the Gorge Amphitheatre overlooking the Columbia River and the Columbia Gorge canyon with a breathtaking expanse of the Cascade Mountains behind. This amphitheater holds more than 20,000 guests and includes a sprawling general admission lawn terrace. For an extended stay, concertgoers can pitch a tent or park their RV at the Gorge’s campground during the nights before and after most concerts. The Gorge is also home to the Memorial Day Sasquatch! Music Festival, a four-day event featuring indie rock, alternative, singer-songwriter and hip-hop music styles.

snow park outdoor amphitheater— Park City, Utah Located slopeside at Deer Valley Resort in Park City, Utah, Snow Park Outdoor Amphitheater is a relaxing open-air music venue providing a summer of ski town entertainment. Whether it’s a worldrenowned artist or a local band, Snow Park concertgoers are typically mixing food and music amid blankets, coolers and a spread of picnic goodies like a Deer Valley Gourmet Picnic Basket or something tasty from the Deer Valley Grocery Café. The amphitheater plays host to the

Red Rocks Amphitheatre

fwliving escapes

summer-long Deer Valley Music Festival—home to the Utah Symphony and the Utah Opera—as well as the Big Stars, Bright Nights Concert Series, a nonprofit organization aimed at bringing the arts to under-served audiences.

The Woods Amphitheater— Nashville, Tenn. Just outside of Nashville, Tennessee, on the former estate of country music legend Barbara Mandrell, sits The Woods Amphitheater. Sheltered on all sides by a charming, wooded landscape, the sounds from the main stage and the views from the crowd are amplified by the lush surroundings of the Whites Creek valley and the rich music history that lies beyond. With only 4,500 seats, this cozy natural amphitheater makes for a comfortable, family-friendly atmosphere.

The Festival Circuit

The property surrounding The Woods Amphitheater includes The Inn at Fontanel, a luxurious boutique hotel, as well as a full-service restaurant and two miles of trails throughout the property.

The Crosby Theatre—Santa Fe, N.M. Santa Fe, New Mexico, is a unique and historic city known for its inspiring landscapes and deep appreciation for the arts. It’s no wonder then that it should be home to something as special as The Crosby Theatre, one of the most spectacular open-air theaters in a most spectacular desert setting. Surrounded by the Jemez Mountains to the west and the Sangre de Cristo Mountains to the east, the awardwinning architecture of the theater spans more than 26,500 square feet, seats more than 2,000 guests and is home to the Santa Fe Opera. The theater’s most noticeable feature, the three-piece curved rooftop, was designed to capture the “shape of the sound” and works to direct the acoustic reflections of sound from the stage to the audience, helping to produce the most remarkable performances.

Nikon

at Jones Beach Theater— Wantagh, N.Y. World Famous Jones Beach State Park on the south shore of Long Island is a 6.5-mile stretch of beautiful white sand beach with more than 2,400

acres of maritime environment. Other than the boardwalk and the nature center, Jones Beach is almost entirely surrounded by an undeveloped oceanfront environment. Such an uncluttered landscape makes the view from the 15,000-seat Nikon at Jones Beach Theater, situated at water’s edge and overlooking Zach's Bay, an unforgettable concert experience punctuated by a warm sea breeze and the not-toodistant sound of crashing waves.

The Mountain Winery— Saratoga, Calif. While it may not have all the trappings of the conventional sprawling amphitheater, The Mountain Winery in Saratoga, California, earns its place among the country’s most unique outdoor concert venues. While the winery building itself dates back to 1907, the winery’s concert bowl wasn’t built until 1958. The stage’s dramatic backdrop consists of the historic winery building’s impressive Spanish portal, while the amphitheater’s 2,500 seats are surrounded by a picturesque landscape of gardens, redwood groves and vineyards. The Mountain Winery offers its popular Concert Summer Series along with a number of smaller concert events throughout the year, including Wine & Jazz Brunch, Sangria Sunday and Dinner & Dancing events.

The tune for the season is set next month just three hours south. Take advantage of a year full of festivals and follow the sounds from Sweet Home Alabama to Hotel California.

SouTh By SouThWeST Austin, Texas –March 11-20

Start the festival season early with big names and future stars of original music, independent film and emerging technology at this interactive event.

hANgouT FeST Gulf Shores, Ala. –May 20-22

This high-energy music festival attracts an alwayseclectic lineup while still managing a chill atmosphere. Oh, and it’s on the beach.

BoTTle RoCk

Napa Valley, Calif. – May 27-29

Nothing complements more than 70 musical artists playing on four stages better than California’s finest collection of local vino, craft brew and culinary offerings.

BoNNARoo Manchester, Tenn. – June 9-12

Not for the faint of heart, this hardcore festival includes camping, costumes, art, parades, food trucks and loads of great music. Plus there’s a Christmas barn.

TelluRide BluegRASS FeSTivAl

Telluride, Colo. –June 16-19

How else would you rather spend the summer solstice than listening to bluegrass in a historic mountain town in the San Juan Mountains of southwestern Colorado?

NeWpoRT Folk FeSTivAl

Newport, R.I. –July 22-24

A truly historic musical event for old school Dylan fans and hard rockers alike; this festival by the sea is for the whole family.

AuSTiN CiTy

liMiTS MuSiC FeSTivAl

Austin, Texas –Sept. 30 - Oct.2 & Oct. 7-9

This late-season festival is a great way to close out the summer in style with two long weekends of rock, folk, dance and hip-hop close to home.

The Mountain Winery

a life in Paint

Local artist Jim Woodson has made a career out of painting how things are instead of what they are.

| by Jennifer Casseday-blair |

Woodson believes that everyone is born an artist. “Over time life teaches us that’s not what a responsible human is supposed to do,” he says.

From the time he was a small child, Woodson knew he would be an artist. “There was no art in Waco. I didn’t know what art really was until I went to college. I came upon it through the back door,” he says.

Earning a BFA from Texas Christian University in 1965 and his MFA from The University of Texas at Austin in 1967, Woodson was designated as professor emeritus at TCU in 2014, where he had been on faculty for 40 years.

During his teaching career, Woodson believed his students could be taught to be artists to some degree. “At least on some level, one can get better. Now that doesn’t mean you are going to

be great or significant, but if you are determined enough and are willing to work hard, you can be a good artist,” he says. “You have to teach yourself to be an artist. A teacher can facilitate things, but ultimately it’s up to you.”

Now that Woodson is no longer teaching, he has more time to spend in the studio. “I get more sleep now too. I have two studios packed with paintings. It’s kind of a sickness. I just keep making more and more and more. My favorite days are when I get up, and I’m in the studio all day. Usually I work from 9 or 9:30 a.m. until my wife comes home from work,” he says.

The awe-inspiring terrain of the high deserts in the Southwest have for decades been the focus of Woodson’s paintings. Splitting his time between Fort Worth and a home juxtaposed against Ghost Ranch in Abiquiú, New Mexico, Woodson utilizes multiple methodologies when creating a piece, including painting on-site, from memory or from photographs he has taken. “When I’m in New Mexico, I can do plein air painting. I like the idea of not being so reliant on the photograph. It can be limiting.”

Woodson was influenced by the abstract figurative artists that lived in the bay area. He appreciates the contributions from Richard Diebenkorn and David Park and says, “I also admired Gorky. He had a way of drawing that was like a stream of consciousness.”

It’s hard for Woodson to put a label on his painting style. “I think there are aspects of a number of things. Some people see impressionistic qualities, which I don’t necessarily like. There’s abstraction involved, as well as some figuration. I’ve carved a little niche out of this for myself.”

In his artist’s statement, Woodson says: “I’m interested in calling attention to the act of painting as well as to how one understands visual conventions by combining self-referential marks and forms with more traditional rendering. I hope that these juxtapositions enliven the surface and create an ambiguous space that causes the viewer to question his/her notions about perceptional space. I would like to provide the

Jim Woodson in his Mistletoe Heights studio.

viewer choices that lie between dualities like cultural and natural, perspectival and encompassed, near and far, representational and abstract, mythic time and geologic time, movement and stillness, order and chaos. I want the landscapes to be understood as a verb rather than a noun.”

Over the decades, Woodson has continued to stay relevant in the art world. His 2001

painting, Lost Mine Trail (with Dim Tracers), found a home in the Modern Art Museum of Fort Worth’s permanent collection. The 7-foot by 9-foot oil painting depicts one of Woodson’s favorite hiking trails in Big Bend. Additionally he was recognized as the official state artist (two-dimensional) for 2013 by The Texas Commission on the Arts.

Woodson’s favorite location to exhibit his work is the Valley House Gallery & Sculpture Garden at 6616 Spring Valley Road in Dallas. Woodson also leads artist talks on occasion at the Valley House Gallery. To preview any upcoming exhibits, visit valleyhouse.com.

ONCE IT’S GONE, IT’S GONE

This year, each Best Of category will be live for only three to four weeks , changing in the middle of the month.

Don’t miss your chance to vote for your favorite categories. fwtx.com/contests

Coalescing Emerged Revelations, artist Jim Woodson, 2014, oil on canvas

Post Differentiated Coherences Recollected, artist Jim Woodson, New Mexico, 2005, oil on canvas

Fort Worth, Texas: The City’s

Radio Star

Local radio star Hal Jay celebrates a milestone this month in his always colorful career.

When it comes to radio, he has the most recognizable voice in the metroplex. Or maybe it’s the laugh. Yeah, definitely the laugh. It sounds like one of those air compressor hoses you use at the gas pump. And when he really gets tickled, you would swear that someone had just punctured a snow tire. But the best part about that laugh is that all of us have been able to listen to it on WBAP for exactly 35 years this February. The best way to honor his career is to recount some of the numerous stories that came from it.

Born in Fort Worth, Hal Jay fell in love with radio at an early age. He developed his skills when he moved up to live with his dad, who was a radio host in Liberal, Kansas. A few years later, he came back to Fort Worth and chased down the love of his life, Ann Jolly. They were married in 1973, and Hal took a job with a radio station in Memphis, Tenn.

Before long, Elvis became an acquaintance, so when the King got sick one week, Hal came up with a radio promotion. He had

listeners sign a giant get well card before he and a few other guys from the station headed over to Graceland to give it to him. Vernon Presley, Elvis’s dad, let them in the gate and went upstairs to fetch the King. While he was gone, Hal noticed that Elvis’s mother’s pink Cadillac appeared fairly unattended in the garage, which made sense seeing as how Gladys Presley had been dead for almost 20 years. Hal then took it upon himself to write a helpful message with his finger on the back windshield. Vernon finally returned, claimed that his son was too sick to see them, and Hal and the others left.

The next day, a hopping mad Vernon Presley called screaming, “The King wants to know who wrote 'wash me' on the back of Mama’s car. Nobody but the King touches Mama’s car.” Hal decided to man up. He said, “Vernon, I can’t lie. The program director did it.”

Not long after, Hal decided it might be best to take that job offer from another radio station back in Fort Worth. He stayed there for six months before accepting a better offer from Warren Potash,

| by hugh savage |

the general manager of WBAP. Potash wanted Hal to be the program director. Hal took the job, and things seemed to be going well for him in that capacity, until he decided to do an air check on a very popular evening host one night. He didn’t recognize the voice coming over the radio, and couldn’t even understand it. He rushed down to the station, threw open the studio door and discovered a substitute host. Hal quickly got on a first name basis with the man because most gas station attendants usually have it embroidered on the front of their shirts. And his difficulty communicating probably had a little something to do with the 16 empty beer cans on the console. Turns out the regular host had offered him a case of Budweiser if he would sit in for a few minutes while he consoled a very sick voluptuous friend at a nearby motel.

The next day, Hal tried to fire the guy but Warren Potash wouldn’t let him. Hal was frustrated and thought about quitting. But Potash was partial to talent, and he also knew that Hal would be more valuable on the air. He offered him the vacant morning show job, and Hal jumped right on it. His first hire was Dick Seigel to cover traffic from the helicopter. Later came Steve Lamb to handle sports. Their antics became so popular that they started pulling morning and afternoon shifts for the next 13 years. Some of their off-air antics were even better.

to find a helicopter hovering less than 100 feet over the back yard. Dick Seigel smiled at her, held out his left hand and dropped the car keys right in the pool. Dick always thought Ann was waving her right hand to thank him, but one finger was much more prominent than the others.

But what most people remember from the last 35 years are the characters Hal created including Sam from Sales, Willie Landum, Rusty Springs and Dr. Ben Golfin – all voiced by the incredibly talented John Hanson. In later years, the equally talented Eric Harley voiced other characters including pilot Steve Lightning and the psychic, Mystic Chuck. Every morning, Hal and longtime producer Sean Chastain would write bits for these characters and many others. They were as funny or funnier than anything on late night television.

Of course, what really makes Hal unique is, well, Hal. At 6’ 6”, he not only stands out, but is also one of a handful of people that instantly makes everyone feel better when he walks in a room. That’s why it’s such a privilege just to work with him. His only downside over the years was that he didn’t pay attention to his health. Exercise made him tired just saying the word. But a real health scare changed all that. He now maintains his weight at a svelte 280 pounds.

One morning, Hal accidentally picked up Ann’s car keys on the way to the station. She had to be somewhere early that morning so Hal promised he’d get them right back. Ann waited in the living room until she heard a loud noise over the house. Ann ran outside

These days, Hal is joined in the morning by two of the bestBrian Estridge as co-anchor and meteorologist Brad Barton. And with Marlee McCormack doing news and Steve still doing sports, there is not a better morning team in America. For Hal, the accolades over the years have been many. He was a shoo-in for the Radio Hall of Fame. But his real success comes in the three most important categories of them all. As a parent, a husband and a friend. Happy 35th, Hal Jay. Of all the characters, you are by far the best.

Left: Hal Jay in studio at WBAP.

Above: Hal Jay with his family.

Below: "She's my life," Jay says of his wife Ann.

SATURDAY // APRIL 23, 2016 // 8:30 A.M.

Chip-timed 5k run/walk

1 mile Willie Walk

Kids zone

Vendor fair & more

OPEN TO THE PUBLIC

$20 per person ($25 after March 18) Proceeds beneﬁt student scholarships.

TXWES.EDU/W5K

alumni@txwes.edu

she has a Gift

From design to delight, The Shop at the Modern Art Museum of Fort Worth has a little something for everyone, thanks to one woman. She shares her process and a few of her favorite things.

| by holland sanders | photography by alex lepe |

Artisan handcrafted jewelry. check. fun and funky toys from around the world. check. Unique home décor items sure to be a conversation starter at your next party. Fine quality garments with unexpected design details. Literature to inspire a promising artist or budding comedian. Check. Check. Check. Each object in the menagerie of items, ranging from 25 cents to $1,200, at The Shop at the Modern

Art Museum of Fort Worth are carefully curated to complement and enhance each guest’s visit to the world-class museum it is housed within.

Lorri Wright, regional manager and buyer for the Modern, has made her career on finding rare and fantastic gifts. With her 22 years of experience and an educational background as a graphic designer, Lorri brings a unique element to the world

of merchandise buying as she approaches each purchase with an artist’s eye. “I try to extend the visitor experience. So, what they see in the galleries is the starting point. And I kind of get impressions of what an artist’s aesthetic is, and from that it can lead all kinds of directions,” states Wright on her buying methodology.

The interesting and daunting task of curating a complementary store

collection

“Mallon” necklace by Dallas-based F. is for Frank (worn by Lorri), Pyrite beads with accent pewter lotus flower beads, $250

The sitting cat sponge by Marna sits on the edge of your sink or tub, $6.95

to that of the museum is months in the making. Lorri often begins her research through work from the artist, including interviews and images. For the Modern’s upcoming Frank Stella collection, opening April 17, her search began last fall with the imagery of Stella’s work as she looked for items that “reinforce how the artist uses lines and shapes which intersect and create new visual experiences.” This inspiration led her to add specialty items including a fashion-forward, chevron-patterned cork minaudiere and a Blanket poncho by Shiraleah to the special collection. These among a number of other items are available now through September.

In addition to selections inspired by featured exhibitions, the store is filled year round with items that evoke guests’ imagination while they are inspired and challenged by modern art. “I think that visiting a contemporary arts museum, people are often surprised by what is on view here. Contemporary art can be very surprising. It’s often not things that people normally consider art. And so, I guess I’m playing off of that. Plus, I too love to be delighted. So when I see people in the store, having fun and smiling and wanting to show things to people that they are with, it makes me really happy.”

From one visit to the next, museum patrons can expect to find something new and unusual as

ey are y and d n art. “I think that k vis- t arts museum, y what is t on s view n here. w n be ver y hat people e I guess I’m s us, I d n and to that s me he s meal as l

tantly to the ion.

York k national l year to r select unusual gift l Lorri scours i the Internet e ith artists h on s n to y source nd fashion d elements n offered in d

Lorri is constantly adding items to the store’s collection. She visits “New York Now,” a major international gift show, twice a year to select many of the unusual gift objects. In addition, Lorri scours the Internet and works with artists on Etsy to source the jewelry and fashion elements offered in the shop.

y, when n about her t store e e d kind e t t L i

Ultimately, when thinking about her selections for the store and the kind of items people can expect to see, Lorri says, “I’m not just looking for something cool; I’m looking for something that people will own.” For her, it is about finding that special item that will live with a person every day, reminding him or her of his or her experience at the Modern, however challenging, thought-provoking, or fun it might have been.

For more information about the shop at The Modern Art Museum of Fort Worth, visit www.themodern.org.

“Unstable” bowl by Antonino Sciortino for Serax, Black iron bowl, $110

Fun with Kirk and Spock by Robb Pearlman, Cider Mill Press, $14.95

Shiraleah cork minaudiere with interior pockets, gold tone clasp and chain strap, $24

Blanket poncho by Shiraleah; Acrylic Allover pattern, fringe trim, $29

for other features about wellness, go to fwtx.com and click on health.

Hitting Your Stride

Getting ready for an endurance run is just as much a mental process as it is a physical process. Here is an all-inclusive guide on revving up for the 2016 Cowtown Marathon, including local runners’ tips, pre- and postrace meal suggestions and the latest-and-greatest running gear.

| by Jennifer Casseday-Blair |

PerSonal reCordS Local marathon runners share tips on getting ready for the marathon and how they got the running bug.

Callie Caldwell, Fourth Grade Teacher with Aledo ISD

After running in the Cowtown 10 times, Callie Caldwell is an expert at championing mega-mile races. She says that her group of running buddies keeps her motivated.

Course of ACtion

Cut It in Half:

About a month before the marathon, run a half marathon. It’s good training and can be a powerful mental lift. dress the Part: It’s important to have proper running shoes and attire. Another smart tip is to race in your marathon clothes before the big day to make sure they don’t irritate your skin.

Greatest Benefit of Running: “Mental health. I need to get outside and be alone with my thoughts or visit with friends. Running is a great way to do both.”

Ideal Running Conditions: “I like 5 mph winds, 50 degrees and the sun shining.”

Training for a Marathon: “Long runs started at eight miles back in August and are now up to 23 miles. Once we get up to 15 miles, we go down to 10-12 the next week to rest our bodies. We try not to do two superlong runs in back-to-back weeks. I had to do 20 and 21 in back-to-back weeks, and the 21 did not go well! Three or four shorter runs per week with Bearcat Bootcamp twice a week for strength and core.”

Preparation the Night Before: “I lay out clothes, shoes, race bib and all nutrition for the race. I eat lean protein with a baked potato and bread for carbs.”

Morning of the Race: “I eat a plain bagel with peanut butter and banana with bottled water. I have one cup of coffee with half-n-half and Sweet’N Low. I carry with me Honey Stinger brand organic energy chews.

like Clockwork: Run at the same time of day as the start of your marathon. Your body’s rhythm, including bathroom routine, will sync with your race day needs.

loosen Up: Before you begin, do some gentle stretching. Concentrate on the calves, hamstrings, glutes and lower back. It’s also great to jog in place and keep the heart rate slightly elevated.

Slow and Steady: Keep things conservative until at least the halfway mark. If you feel good at mile 18, that’s the time to get aggressive.

(Pomegranate is the best flavor, but I also like cherry blossom, pink lemonade, and orange.)

I also carry ChapStick and Ibuprofen.”

Running Mix: “My favorite running songs include ‘Holla Back Girl,’ ‘Rocky’ theme, ‘Eye of the Tiger’ and ‘Til I Collapse.’”

Favorite Gear: “I love Mizuno Wave Inspire running shoes. Necessary gear includes a good sports bra, great shoes and Vaseline to prevent chaffing.”

Post Race Plans: “I celebrate after the race by going to lunch with running buddies and families. Last year was Dutch’s burgers.”

Sara Verheyen, Accountant at Burgher Haggard

This will be the fourth year that Sara Verheyen has run in the Cowtown. Her motivation this year is to complete the set in the three-year Cowtown medal series.

Greatest Benefit of Running: “Physical health and the ability to think and reflect without any distractions.”

Ideal Running Conditions: “I would

Mind Games: Do challenges in your head to take your mind off the big task ahead. Try to sing a song from start to finish or calculate what percentage of the race you have completed. Play games.

Strength Training: Incorporating weights and circuit training can help build lean muscles and burn subcutaneous fat in the body.

Steve Dalri – SVP, Commercial Lending Manager; Cara Wallace – VP, Commercial Lending; Tim Carter – Regional President, North Texas; Carey Sanchez – VP, Commercial Lending

EaT and Run

Nutrition and food is part of the preparation. Making several small modifications can lead to significant changes.

1. In this case, carbs are your friend. They provide the body the energy it needs to fuel muscles and the brain. It’s important to make the right carbohydrate choices. Consider complex carbs like sweet potatoes, quinoa, rolled oats, beans, farrow, millet and edamame.

2. Eat breakfast a few hours before starting your run. If you don’t, your energy levels decline more quickly. At the very least, consume a sports recovery drink or liquid food like Boost or Ensure.

PowER Tools

3. Don’t forget to hydrate along the way. Sports drinks have advantages compared to water in providing fluid, carbohydrates and electrolytes, the most important being sodium. Find out how often your marathon will have aid stations, and practice drinking at that rate. If you don’t run with fluids, place bottles along your training route.

Sometimes it’s that extra cushion in your step, elevated comfort level or favorite song that get you across the finish line.

Jabra Sport Pulse Wireless $139.99 These wireless sports earbuds have in-ear heart rate monitoring capabilities optimized for running.

Saucony Triumph ISO 2 $150 The recently released Triumph ISO 2 is already rocking the running world. These shoes feature EVERUN, the latest and greatest in cushioning construction.

New Balance Heat En Route Jacket $119.99 Warmth plus stretch makes this a must-have for The Cowtown. Featuring New Balance Heat technology, this jacket captures warmth and wicks moisture.

say around 50 degrees and not too windy!”

Night Before the Race: “I review the race course, set out all my clothes and gear, and try to get to sleep at a decent time.”

Pre- and Post-Race Meals: “On the night before, I eat pizza or pasta and drink lots of water. The morning of, I eat simple carbs like a banana or a few handfuls of Cheerios and a glass of water. Sometimes I have a few sips of coffee.”

Favorite Running Gear: “Brooks makes the best running shoe. I like the SPIbelt to hold fuel and a car key. I also like either wearing a Garmin or having the Nike run app so I can get updates on my distance and pace.”

Jaedeanne Shaver, Senior Training & Development Specialist at Alcon Jaedeanne Shaver is running for her third time this year. After tearing a calf muscle recently, Shaver’s goal is just to finish.

Greatest Benefits of Running:

“Primarily keeping myself healthy, but also another big benefit for me is getting an opportunity to have some “me” time. As a single mom who works full-time, running is often my opportunity for silence, solitude, and an escape from the daily routine. My boyfriend is also my running partner, so it’s a nice way for us to get some quality time together amidst our busy schedules.”

Ideal Running Conditions: “Fifty degrees, sunny and no wind on a course that is just slightly downhill the entire way. We all can dream, right?”

Runners’ Rewards

• All finishers will receive the third in a 3-year series of Cowtown® finisher’s medals.

• All registrants will receive a Dri-FIT shortsleeve runner shirt.

• All finishers will receive a heather orange Dri-FIT long-sleeve marathon finisher shirt.

• All finishers will have the option of printing out an official finisher’s certificate showing their official finishing time and place.

• All finishers will receive a virtual goodie bag.

Training for the Marathon: “I follow a training plan that includes long runs with increasing distances on the weekends, shorter runs throughout the week, cross-training days (I like to do spin and barre workouts) and the much-needed rest days.”

Pre- and Post-Race Meals: “Carb loading is really best if you do it 24-48 hours before the race, so the night before the race I try to eat a little lighter with a lot of protein. I might have a salad, grilled chicken, quinoa and two glasses of wine. The morning of the race, I will wake up early enough to eat a banana and a piece of toast with almond butter with my coffee.”

Running Mix: “I used to listen to music during my runs, until I did an IRONMAN 70.3 (you aren’t allowed to listen to music during those events), so I began training without music to get used to it. I enjoy running without music because I feel more in-tune with my body, my surroundings and nature.”

Favorite Running Shoe: “I personally like Altra running shoes. They are zero-drop minimalist running shoes with a really wide toe-box. They have worked great for me and have prevented the typical injuries I used to get with traditional running shoes.”

Post-Race Plans: “A cold beer while sitting in an ice bath and weeping silently. And after that, another cold beer with some Mexican food and friends!”

For the Love of Food

by Nancy Farrar, Chef Impersonator | photography by Alex Lepe |

There’S A SINguLAr reASoN At the heArt oF Why We Cook, ANd It’S true the WorLd over. We cook as an expression of love for those around us. Yes, food truly does equal love. Over the course of history, certain foods have been said to elicit an aphrodisiac effect, causing excitement to those who partake. According to both history and science, that effect may not necessarily be reality, but from the belief by the user that such an effect will occur (i.e., the placebo effect). But it matters not if there’s truth to the theory. Romance and excitement begin in the mind’s eye, and so it is with foods. Create a romantic atmosphere filled with light and delicious foods prepared with a loving heart, and you have a recipe for a romantic evening with the one you love. It’s not the ingredients that make a romantic meal; it’s you. Add some foods that might be aphrodisiacs…and who knows what could happen.

My light and romantic Valentine’s Day meal begins with Wild Lemon-Pepper Salmon en Papillote, where the salmon cooks in its own aromatic juices inside a parchment bag. The side dish is thin, delightful stalks of asparagus, bundled with crunchy, salty prosciutto that need nothing but a bit of olive oil, salt and pepper. And my dessert is for lovers only - individual molten chocolate cakes with fresh strawberries. Happy Valentine’s Day.

Love, Nancy

WILd LemoN-PePPer SALmoN eN PAPILLote

• 2 thick center-cut pieces of wild salmon

• 2 parchment bags (can be found at Central Market)

• Lemon pepper (find it in the spice aisle)

• Coarse sea salt

• 1 lemon, thinly sliced

• 1 lemon, juiced

• Zest of one lemon

• Fresh dill for garnish

Drizzle juice of 1/2 lemon over each piece of salmon, followed by a drizzle of olive oil, just enough to coat. Sprinkle lemon pepper and salt. Top with 1 slice of fresh lemon. Place one piece of salmon into each bag and seal well so no steam escapes during cooking. Place parchment bags onto a cookie sheet, and bake at 400 degrees for 20 minutes. Remove from oven and slice open the bags, being careful of the hot steam escaping. Garnish with fresh dill. Plate and serve on candlelit table with a fine glass of champagne.

ProSCIutto-WrAPPed

ASPArAguS BuNdLeS

• 20 thin asparagus spears, trimmed

• 1/2 lb. prosciutto

• Olive oil

• Salt and pepper

• Parmigiano-Reggiano cheese, grated

Toss asparagus in oil, salt and pepper. Wrap 5 asparagus spears with 1/2 slice of prosciutto, leaving only the ends exposed. Place the bundles onto a baking sheet and cook at 450 degrees for 15 minutes until crispy. (If asparagus is thick,

wrap individual spears with prosciutto.) Top with grated cheese and serve. (Also great cooked on the grill.)

INdIvIduAL moLteN ChoCoLAte CAkeS

• 8 oz. bittersweet chocolate, like Sharfenburger, chopped coarsely

• 11 Tbsp. unsalted butter

• 3 eggs

• 3 egg yolks

• 1/4 cup sugar

• 5 Tbsp. flour

• 1/4 cup chopped walnuts

• 6 strawberries, sliced

• Dust with powdered sugar if desired

Place 5 1/2 oz. of chocolate and butter in the top of a double boiler. If you’ve never used a double boiler, it’s just a pot of boiling water with any glass bowl on top. The steam heats the glass bowl and melts the chocolate without scorching it. Beat the eggs, egg yolks and sugar until thick, about 5-7 minutes. Add flour, then add the chocolate mixing until it’s glossy, about 5 minutes. Fill individual ramekins halfway, add chopped

chocolate to each, and then cover the chopped chocolate with the remaining batter.

Bake at 350 degrees for 12 minutes. Be careful not to overcook. The center will still jiggle when you remove them from the oven. You want the inside to be molten. Allow to cool, remove from ramekin and top with chopped walnuts and sliced fresh strawberries.

Foods With Aphrodisiac Qualities

We’ve all heard that oysters are a natural aphrodisiac. But, so are many other common foods. Here’s what’s in the food that has you feeling frisky.

Salmon Contains protein, vitamin A, and omega fatty acids, which are essential to heart and brain function

Chocolate Increases dopamine production, which increases feelings of pleasure

Strawberries High in vitamin C to keep the blood flowing

oysters Contain amino acids that trigger production of sex hormones

Chili peppers Contain capsaicin, which stimulates endorphins, the brain’s feel-good chemical

honey Contains boron to regulate estrogen and progesterone

Asparagus Contains vitamin E for hormone production

And to my readers, this will be my last column with Fort Worth, Texas magazine. It’s been a wonderful and rewarding experience sharing with you in these pages. I’m on to the next phase of my culinary journey to pursue my career in professional food photography, where I capture the flavors and aromas of food through my images. Please visit me at www.FarrarFoodPhotography.com.

Turning The Tables

Few women run Fort Worth kitchens. We talked to a few exceptions to find out how they broke through the smoky glass ceiling.

| by Celestina Blok |

Donatella Trotti Nonna Tata Fort Worth,

Fort Worth is bubbling with busy restaurants, old and new, in high-profile dining districts, many led by local culinary superstars and executive chef up-and-comers whose faces and dishes grace the pages of magazines and trendy social media posts. But food for thought: Where are all the women? Although an archaic adage suggests a woman’s place is in the kitchen, ironically, it’s not the restaurant kitchen.

According to a 2013 U.S. Bureau of Labor Statistics report, women boast only 18 percent of chef and head cook positions, despite the fact that women still make up the vast majority of

home cooks and hold many other roles in the food and beverage business. To explore the topic, we spoke to seven local ladies in the industry – most of whom hold executive chef positions or own their own restaurant. They’re a rare breed, especially in Fort Worth.

“It is a very demanding job, physically,” says Molly McCook, executive chef and co-owner of the nationally acclaimed farmto-table restaurant Ellerbe Fine Foods. The 37-year-old is one

of few women who’ve been granted the prestigious invitation to cook at the James Beard House in New York. She’s also a mother to a 14-month-old and says working in a restaurant kitchen is not ideal for families.

“It’s a big decision for a lot of women,” McCook says. “I knew that I wanted to have children. But I have an amazing husband and help from family and friends.”

McCook also says the ability to have flexible restaurant hours helps.

“People wonder why we were closed December 26, and it’s because we wanted to be with our families,” she says.

Other young female chefs, including Kalen Morgenstern of FW Market + Table and Blythe Bridges of Chef Blythe’s Southern Bistro, tout mental and physical toughness, as well as androgynous attitudes, as attributes required to make it in the restaurant kitchen.

“You have to have a hard head and even harder stomach,” says Bridges, 32, who opened her namesake eatery last fall, serving Southern-inspired dishes like fried green tomatoes, homemade pimento cheese and her signature bread pudding. “I’m a middle child, and I have brothers on both sides. Being in the back of the house around all those guys doesn’t bother me. I guess you have to be mean, in a sense, to get past all of it.”

The Oklahoma native grew up with a love for basketball, even playing in college and coaching for a stint at Lake Country Christian School. While she enjoyed watching cooking shows and helping her mom in the kitchen growing up, she always wanted to be a sportscaster, she says. But the competitiveness of the culinary field drew her to the industry.

“Everyone was kind of shocked,” says Bridges.

Competitiveness also drives Morgenstern, 34, who gained fame for her TV appearance on Hell’s Kitchen in 2014. The former Tillman’s Roadhouse chef de cuisine is now executive chef at FW Market + Table, a new healthy breakfast, lunch, and dinner concept in the same location as Tillman’s inside West 7th. A former general contractor, Morgenstern built houses in Atlanta before the market crashed in 2008. She moved to Nashville to attend culinary school, inspired by the cutthroat reality cooking shows she loved to watch.

“I’m just a very competitive person, so I always

Molly McCook Ellerbe Fine Foods

Fort Worth, Texas: The City’s

needed to be better,” says Morgenstern, whose innovative cooking style yields dishes like seared scallops over sweet corn puree with crispy speck, pickled red onions and smoked tomato water. “In the kitchen it’s not easy. It’s hot. You cut yourself. There are a lot of dudes around you all the time. It’s not like getting your nails done with the girls. I think it’s a struggle for some females. Males seem to be able to handle the situations a little easier. I think when a lot of females start in the culinary field, they get thrown in the pastry side or the salad side and either can’t get out, end up loving it, or really just don’t know how to grow into other positions.”

Pastry chef Sarah Hooton, manager of the cooking school at Central Market Fort Worth and chef chair of the Fort Worth Food + Wine Festival, agrees that females tend to flock to pastry roles.

“It’s just kind of expected. ‘You’re the girl; go work in pastry,’” she says. “However, maybe I’m generalizing, but females usually like to be planners and list makers and have more control. Females do tend to be a little more detail-oriented, which you need to be for pastry. Men are usually OK with flying by the seat of their pants to make it happen.”

“Most (kitchens) are very militantly run. It came from the brigade system,” she says. “You have different levels, and it’s a very

high stress environment where you have to pump out so much product in three hours. You have to have that structure. I don’t think it’s our nature to be in that type of environment. Not to say we can’t adapt.”

Hooton, 37, has worked in kitchens all over the world from London to New York and from Portland to Austin. She says she wanted to become a chef back when holding the position didn’t warrant celebrity status.

“We grew up in a time where there weren’t really a lot of chefs, especially female chefs,” she says. “We didn’t grow up with the Food Network, so being a chef wasn’t as big of a deal. To do it was still kind of a taboo thing. When I told my grandfather I was going to go to culinary school, he got quiet and said, ‘I’ve known a lot of cooks. They were a bunch of misfits.’”

While Hooton eventually witnessed great pride from her grandfather, who visited her while she attended the Culinary Institute of America in New York, his apprehensiveness wasn’t the first Hooton had experienced when she expressed desires to work in a restaurant kitchen.

“I was 18 and was waiting tables at Macaroni Grill,” she says. “I kept asking every day, ‘Can I come work in the kitchen?’ The

Sandra Avila Le Cep

chef would look at me and say, ‘No woman has ever made it in this kitchen.’ I would laugh and ask, ‘Are you kidding?’”

When the restaurant was short-staffed one day, Hooton got her chance.

“I jumped back there and didn’t fall apart. They saw I could handle it. They started calling me in more and more.”

Hooton eventually gained recognition for competing on Food Network and in national pastry competitions. She also taught at Le Cordon Bleu schools in Austin and Dallas before joining Central Market.

“From teaching, I saw a lot of students think (being a chef) was going to be a certain way, and it wasn’t,” she says. “I don’t love being in that high pressure environment and sweating my butt off. That’s why I shifted into a different world (as a pastry chef) where I can still use my creative food skills.”

Being a female executive chef has enough challenges, but for a former single mother of three, quitting a well-paying job to become a first-time restaurant owner came with great financial risk.

“I wore high heels and suits to work every day,” says Mary Patino, who left her corporate job to sell enchilada sauce in person in grocery stores and eventually opened Enchiladas Ole with no professional culinary experience. “I don’t think I could wear a pair of heels now. I wear tennis shoes all day. But I’ve become more comfortable and a better person because I’ve learned to appreciate everything that comes with hard work and labor.”

Since opening her restaurant nearly three years ago, Patino, 49, has drawn crowds for her scratchmade enchiladas and Tex-Mex dishes and has been featured on the Cooking Channel. She says she grew up alongside her mother in the kitchen, a place she never saw her brothers.

“That wasn’t their place in a Hispanic family. They were out working,” she says.

Not only is leaving the guaranteed paycheck of the corporate world to open a restaurant extremely difficult, Patino says, the industry itself does not cater to women.

“Women who start their own restaurants have a whole lot more challenges. A lot of the restaurant supply stores are not women-friendly. There are cases of supplies that are 60 to 100 pounds and are geared more toward males,” Patino says. “I don’t want to say I’m the weaker sex, but it is what it is.”

Two of Patino’s three sons now help her in the restaurant, which recently expanded to a larger space.

Nonna Tata owner Donatella Trotti knew she wanted a small operation after leaving a high-profile retail position to open her Northern Italian trattoria on W. Magnolia Avenue 10 years ago. With just a

handful of tables and unrushed service, the restaurant fills with patrons nightly. Trotti, 52, says she never considered herself a chef, but only opened a restaurant after hosting so many lavish dinner parties in her home.

“I was having guests over all the time. I just had this urge to feed people,” says Trotti, whose handmade pastas continually generate rave reviews. “People could come to my restaurant instead of my house. Why not? I never really thought about it as something difficult. But that’s because Nonna Tata is so small. I really had to get something small because I didn’t know what I was going to get into.”

Trotti tried daytime-only service at first, but crowds demanded dinner.

“I was open 11 a.m. to 7 p.m. But we’d have people come in at 6:59 and stay until 9 anyway,” Trotti says. “I had to keep my mind

Blythe Bridges

Chef Blythe’s Southern Bistro

open to suggestions and be humble enough to do that, because I didn’t know anything about that business. I never thought of it as a job. I like anything that’s creative. It’s like painting. Instead of paint and colors, you use food.”

To this day, Nonna Tata is only open Tuesday through Friday because that’s the way Trotti wants it. And it works. Trotti says she appreciates being one of few female restaurant owners in Fort Worth, saying the small percentage adds to her credibility.

“I think people treat you better in a way. People do take you more seriously.”

The same is true for Sandra Avila, executive chef and owner of Le Cep, which was recognized in 2014 as one of the state’s best new restaurants by Texas Monthly. Avila, 47, trained at the renowned Ducasse Institute in Paris before landing a coveted internship at 58 Tour Eiffel, the Eiffel Tower’s first-floor restaurant that inspired Le Cep’s rotating eight-course tasting menu. She says female diners frequently request her presence at their tables to sing praises about her work.

“They say, ‘We’re so proud of you. We’re so proud that you’re a girl.’”

Avila and her husband, David, who handles the restaurant’s extensive wine program, opened Le Cep after their daughters

became teenagers.

“That’s why I think it was easier for me,” Avila says. “They were already taking care of themselves. It’s a very demanding job. You work extra hours and it’s stressful.”

All agreed that more females are destined to join the ranks of executive chefs and restaurant owners as nationally recognized female chefs gain more limelight, like San Francisco chef Dominique Creen, who in 2012 became the first female chef to earn two Michelin stars.

“I think it’s getting there,” says Hooton. “I don’t think men are going to say, ‘Oh, she couldn’t hack it.’ I think they know better now. But I do think women have to prove themselves in the kitchen more than men, because of that stereotype.”

Trotti concurs.

“Now, nobody really thinks the only good chefs are guys. That’s changed,” she says.

Patino says she’s in discussions with other local female chefs about starting a support group to share ideas and advice. Morgenstern says women’s passion and drive will contribute to the gender shift in the kitchen.

“Women are pretty strong creatures. As long as they hold on and go after what they want, I definitely think it’s going to change.

Sarah Hooton Central Market

Mary Patino Enchiladas Ole

Fort Worth, Texas: The City’s

Food Wasteland: a local story oF excess

north texas is throwing away a deplorable amount of food. Why is it happening, and what can be done to prevent it?

| by Jennifer Casseday-Blair | photography by Alex Lepe |

A man stops by his Fort Worth grocery store deli counter to pick up a late dinner for his family. as the store employee puts the eighth piece of chicken in the box, she continues to add more. as he alerts her of his original order, she lets him know that they have to throw everything out that night anyway, so she is going to give him a few extra pieces. the man takes his bag of prepared dishes, looks down at the row of half-empty serving bowls of salads, meats and casseroles and thinks, What a waste.

Currently in the U.S., 40 percent of our food supply ends up in the garbage. One of the biggest issues in agriculture today is how to feed the 9 billion people on this planet by 2050. It is estimated that we would need to grow 60 percent more food than we currently produce.

But there’s more to it than just running out of food. The methane gas generated from the food waste in landfills is 20 to 25 times more potent than CO2. Another environmental consideration is the high carbon footprint yielded when the waste is picked

up and hauled to the landfill. The cost of disposal makes a significant impact on businesses. In all, it is estimated that $165 billion is squandered each year on perfectly edible food that goes uneaten.

Larger entities such as restaurants, supermarkets, hospitals, schools and produce dealers are major contributors to the food waste dilemma. We talked to a North Texas restaurant owner and a grocery store owner about creative ways in which they work to decrease waste.

Local sustainability advocates are paying

attention and making a plan of action. Several North Texas organizations are working to make it easier for vendors to donate food by acting as middlemen between supermarkets, hotels or restaurants and food providers like shelters and food pantries. Local food banks are also taking action by partnering with hundreds of grocery stores for weekly pick-ups that feed the nearly 300,000 people in this city that live in food insecure households.

Eliminating food waste begins with prevention. Living in a reactive society, it’s seldom that things really change until the crisis is upon us, including our cavalier attitudes about food. The main question becomes, Why can’t we or won’t we simply waste less?

Fare Code The City of Fort Worth’s Consumer Health division inspects restau-

Understanding food labels

Food packaging contains valuable information including whether or not the food item is still safe to eat. Here are helpful definitions to allow consumers to better understand food label terminology.

Open DatIng: This allows the store to determine how long to display the product for sale and uses a calendar date as opposed to a code. Open dates are found primarily on perishable foods such as dairy or meat products.

ClOseD DatIng: Also referred to as coded dating, these are packing numbers used by the manufacturer and are often found on shelfstable products such as canned or boxed foods.

sell By: This tells the store the last day they can sell that

specific product. As a consumer, this date represents the last day the product should be bought from the store.

Best If UseD By: Not technically a safety-related date, this term refers to when the consumer should prepare the food for optimal flavor or quality.

Use By: This is the last date recommended for use of product according to the manufacturer.

In addition to utilizing the above terms, to reduce the risk of food poisoning, it is important to properly store and handle food items. Separating raw from ready-to-eat foods, cooking foods at proper temperatures and refrigerating or freezing foods promptly are other factors to take into account.

rants and other food establishments to keep Fort Worth residents safe from food-borne diseases.

Many are under the misconception that food donation goes against health regulations. That isn’t the case. Under Texas Food Establishments Rule 228.83, food donation is permissible with certain guidelines.

Wendy Turpin, supervisor with the City of Fort Worth Code Compliance Department, says, “Texas Food Establishment Rules allow for the donation of food if you donate in a safe manner to a recipient that can serve it safely. The Emerson Good Samaritan Food Donation Act is similar to the Good Samaritan law where people are legally protected if they are helping someone in good faith.”

Foods that have been previously served to a consumer may not be donated. That would include food left on the plates of restaurant patrons or items that have been shared in a buffet.

The biggest hurdle food establishments face when wanting to donate food is the requirement of time/temperature monitoring. Food must have been kept at or above 135 degrees during hot holding and service and refrigerated to meet time and temperature requirements. The food donor must substantiate that the food recipient has the facilities to meet the transportation, storage and reheating requirements. At the time of donation, the food must be at or below 41 degrees and protected from contamination.

Commercial–sized restaurant freezers are filled with food that will often go to waste.

“There isn’t a good vehicle for getting the food from the restaurant to the donation outlet. Normally the nonprofits don’t have the resources to go and pick up the food. Depending on the food, you may need refrigerated trucks, which are very expensive,” Turpin says.

In addition, donated foods require labels with the name and source of the food and the date of preparation. Dented canned foods or packaged foods without the manufacturer’s complete labeling cannot be donated. Also foods that are considered distressed, such as items that have been exposed to fire, flooding, excessive heat, smoke, radiation, environmental contamination or prolonged storage can’t be donated for consumption.

So then the question becomes, If it’s legal, why aren’t more establishments donating rather than filling the dumpster out back? One reason for this is that many vendors don’t want to be liable if the food they provide gets someone sick. Giving away their leftovers isn’t worth the risk in their eyes. Another reason is logistics. There may not be adequate space to store the leftover food while waiting for agencies to pick it up.

In the Market The percentage of waste at supermarkets is staggering. One major factor is the assumption that customers are more likely to buy produce or items in a display case if it is fully stocked. That leads to an excess of meats and prepared dishes and the damaging of items on the bottom layer of produce pyramids.

“Prepared foods in the cases are all labeled. Store employees must keep track of how long the food has been out or opened. Once it reaches a certain date, it must be discarded,” Turpin says.

Kurt Jaeger, owner of City Market in Burleson, has been in the grocery store business for 41 years. He works hard to reduce food waste in his store and has creative methods for doing so. “There are ways to make the meat and seafood case look fuller, like moving the racks up. My philosophy is that I’d rather have it fresh than overstocked.”

Store smorgasbords of prepared dishes

partner agencies helping service food insecure households

NINE

percent of households do not have cooking facilities such as a stove or hot plate

Food

the percentage of households reporting choosing between paying for food and paying for medicine or medical care at least once in the past 12 months; 35 percent face this choice every month.

Insecure HouseHolds

Tarrant Area Food Bank

By the Numbers

Looking at annual income as a percentage of the poverty level,

percent of client households fall at or below 100 percent of the poverty level.

percent of households do not have access to a place to preserve fresh food such as a refrigerator

59% of households report choosing between paying for food and paying their rent or mortgage at least once in the past 12 months; 36 percent face this choice every month.

15% of client households have no income

The Tarrant Area Food Bank has been in business since

Number of Counties Served

often don’t get completely consumed before being tossed. It is impossible to predict the weekly tastes of shoppers.

Jaeger takes food safety seriously. “We monitor our temps three times a day. Our meats are kept at a certain temperature, and items like our salads get four days before we have to throw them out.”

Another expectation of customers is that retailers offer perfect-looking produce. This means that even if the quality isn’t compromised, farms avoid selling the so-called “B” stock to supermarkets. If some of this produce does make it to the store floor, it is usually taken out of stock.

Sell-by dates can be misleading. Most of the public doesn’t understand the difference between expiration, sell-by, use-by and best-by dates (see sidebar for definitions of these terms). Sellers and consumers assume that the food items are no longer good after these dates, but most foods are in fact good long after the sellby date. Because stores fear that patrons will not buy the food or think the store is carrying bad product, these items are pulled out of stock sometimes days before the sell-by date.

While Jaeger donates certain food from the City Market, there are some things he isn’t comfortable giving away. “I try not to donate items that are out of date or close to expiration. I feel like everyone deserves something fresh. Just because somebody doesn’t have a job doesn’t mean they want food that’s substandard. I also won’t take a chance on donating items that are egg or mayo based.”

change if consumers were willing to eat a banana with a few brown spots or yogurt after the sell-by date.

Dinner Is Served Cafeterias and buffets, including those at hospitals, schools and restaurants, have serious plate waste issues. Because consumers can fill multiple plates, often with the option to refill indefinitely, cafeterias and buffet restaurants must leave large amounts of food sitting out all day. Once that food has been put out, it can’t be donated to a food bank for health reasons.

A small minority of college and business cafeterias is working on a solution by eliminating trays. This limits the amount of food they can take and has proved successful with a decrease of waste by 25 – 30 percent.

Damaged product packaging is another way in which food gets wasted. Even if the food hasn’t been compromised, a store won’t put out a dented box of Fruity Pebbles. Unpopular or promotional items are also often tossed.

So while it is true that supermarkets could definitely be doing more to avoid waste, much of the problem is with the public’s picky buying trends. Things might

Something as simple as switching the size of plates in a restaurant can make an enormous difference. In recent years, plates on which food is served have grown bigger. The Delboeuf Illusion explains why a serving size would appear smaller when more white space surrounds the food on the plate. If restaurants would serve smaller portions on smaller plates, they could create less kitchen and plate waste, and customers don’t feel cheated about the portion size.

Jerrett

Joslin, executive chef of The Wild Mushroom Steak House and the Vintage

Grill and Car Museum, says that plating is all about perception. “We control portion sizes so people don’t leave a lot on the plate. It’s true that the same thing that fits on a big plate can also fit in a smaller bowl, but we tend to stick with 10-inch rounds or squares. That’s pretty standard. We may use different sized glasses to provide the illusion of more,” Joslin says.

Chef Eric Hunter of the Fire Oak Grill caters his menu around seasonally and locally grown ingredients. He shares why his restaurant has so little waste. “Everything we use can also be used for something else. For instance, the trim from our fish dishes goes into the fish tacos. Additionally, we don’t put too much food on the plate. We want our guests to try multiple items during their visit.”

Fast food restaurants are food waste offenders too. Due to managers attempting to anticipate changing consumer demand and ensuring that they are never out of an item, they order more food than space will allow. Constantly preparing food items that are only retained for brief stints of time, many food items will be tossed before reaching

Top: Shelves of food at the Tarrant Area Food Bank. Below: Volunteers sort donated produce at the Tarrant Area Food Bank.

consumers’ vehicles or tables. For instance, McDonald’s makes its popular French fries throughout the day, but each batch can only sit for a very short period of time before they are discarded.

On a recent trip to Dunkin’ Donuts in Parker County, an employee spoke about a new offer. If customers let the donut chain select which donuts are included in the dozen, they are awarded a free donut. It’s a way to ensure that the day’s least popular donuts find a home and aren’t wasted at the end of the day.

Bennett Cepak, Tarrant Area Food Bank associate executive director, says, “Restaurant donations play a very small role in our operation. We are set up for full truckloads of food. It’s just not conducive to what we do. We do large bulk.”

One Man’s Trash A good deal of the resistance comes from hotels and restaurants, many of which are not properly educated on liability issues and have logistical problems implementing a system to save their wasted food.

Recently an Equitable Food Systems Summit was held in Fort Worth, bringing together food distributors, service providers, grocery stores and local policy makers

to discuss, among other things, ways in which to decrease food waste.

It’s ironic that bordering the city’s most food-deprived zones are stores that are throwing away perfectly good groceries on a daily basis. The Tarrant Area Food Bank (TAFB) estimates that 280,000 people in Fort Worth live in a food desert.

With its eight 24-foot refrigerated trucks, the TAFB picks up from 172 stores. “Food banking from the very beginning was about rescuing food that would otherwise end up in a landfill. Our fleet of trucks goes out on Mondays, Wednesdays and Fridays around 6 a.m. to pick up food from stores. They are back by noon, and then volunteers sort and check for wholesomeness. Distribution occurs on Tuesdays, Thursdays and Saturdays. We endeavor to turn the product around within 24 hours because many of the items are highly perishable,” Cepak says.

Todd Collier, director of FoodSourceDFW, connects donors with charities. In 2015 FoodSourceDFW recovered nearly 500,000 pounds of food. “We are in the business of saying yes to food. Basically our main focus is streamlining the logistics of getting donated food to our partner organizations. We don’t store or warehouse. We facilitate the transport.”

Collier explains why more organizations don’t donate. “Donors get so frustrated and dump food because people won’t come pick the food up in a timely manner, and donors just don’t have the space to store it.”

Seeing this problem while visiting her local Starbucks 15 years ago, Pam Johndroe took matters into her own hands. Johndroe has long been affiliated with the Ronald McDonald House of Fort Worth. All she had to do was ask, and Starbucks was happy to donate as long as Johndroe was willing to deliver the items.

But she didn’t stop there. Now Johndroe leaves home every morning at 5:30 to make pick-ups at Starbucks, Nothing Bundt Cakes, Einstein Bros. Bagels or Dale’s Donuts and takes them to the families at The Ronald McDonald House. “Einstein’s gives me a couple hundred bagels a day. I sack them up and take them to the Ronald McDonald families that are at Cook Children’s. They call me the Bagel Fairy. It makes me so happy to help so many people, especially the children.”

Solving our food waste problem by changing bad habits will take a joint effort by local government, private food establishments, nonprofit organizations and consumers. Johndroe understood this 15 years ago and became a solitary army against the waste epidemic. It proves that even one can make a significant difference.

Stay tuned for Food Wasteland: Part 2, an FWTX.com exclusive.

Pam Johndroe picks up food to donate from Starbucks.

4624 Palencia Drive, Montserrat

$999,000

3405 Rustwood Court, Overton Woods $585,000 $5

2928 Owenwood, Tanglewood $850,000 $8

goodwill

brothers’ keepers

Buddies looking after a seriously injured friend and soldier find a broader cause.

| by scott nishimura |

Jack Fanning had already been deployed to aFghanistan and iraq aFter 9/11 and was 13 years into his air Force career in 2010 when he parachuted into the darkness thousands of feet into the air during a training exercise over White Sands, N.M. What was supposed to have happened: “You immediately pull the rip cord, deploy chutes, land, walk in, and do your job,” Fanning says. But he lost his night vision goggles and couldn’t see where he was when he hit the ground going 30 knots.

You already know at this point that Fanning survived his collision and the severe spinal cord injury that resulted. Every day, his friends say, he fights “to regain control of the link between mind, nerve and muscles” and enjoy what he can of the full life he had. He was paralyzed from the neck down. Today, he can’t move from the shoulders down. He’s been deer hunting twice and bagged one both times, using the same advanced “sip and puff” technology that allows him to move and steer his wheelchair. He’s scuba-dived to 90 feet. And with the slight possibility he can one day regain feeling in his legs, he undergoes physical therapy three times a week.

“That fight, being paralyzed, is way harder than anything I’ve ever done in the military,” Fanning, 44, said recently over lunch at a TexMex restaurant in West Fort Worth, where his nephew Will, Fanning’s daily caregiver, had driven him in a crew cab pickup converted with a gull-wing, double-door passenger-side and lift.

Fanning’s story, fight and sacrifice have become the inspiration of a budding nonprofit called BrothersKeepers, being built by a group of his friends from Paschal and Arlington Heights high schools and Crowley. The organization, which incorporated as a nonprofit in 2012, raised $43,000 in its first fundraiser, a music festival held in 2012 at a bar.

Today, the organization, which has primarily benefited causes related to veterans, is undergoing a strategic planning process to determine its goals over the next five years. It wants to focus on veterans and benefit other nonprofits it views as making a significant impact.

“Let’s leverage this goodwill and help other folks as well,” John Laudenslager, the executive MBA program recruiter for the University of Texas at Arlington’s College of Business, and a leader of BrothersKeepers, says.

BrothersKeepers got its start when Fanning came back to North

Texas and his home after rehabilitation for his injury. His friends organized a dinner fundraiser at Cat City Grill on Fort Worth’s Near Southside to give back to some of the organizations that helped him and other wounded veterans. “Everybody wants to help, but they don’t really know how,” Laudenslager said.

The group gathered items for a raffle, and strangers in the restaurant asked if they could buy tickets, Laudenslager said. “People kept giving us money,” he said. “The light went off – we need to make this official.”

The group held its first official fundraiser, the music festival, in September 2012 and raised a total of $109,000 in its first nine months. In 2013 they sponsored a retreat at a ranch in the Hill County for injured veterans and their families. Laudenslager stepped down from his post as director in 2013 to pursue a master’s degree in business and his career, but is back as president helping a group of seven re-organize BrothersKeepers.

“We’re all pretty good at throwing parties and raising money,” Laudenslager said. One thing they learned quickly: “Starting a nonprofit can take a lot of time,” says Paul McCarthy, chief operating officer of Folse Land Services and another of the BrothersKeepers leaders.

Their inspiration, Jack Fanning, keeps forging ahead, one moment at a time.

“My next challenge: I want to do turkey hunting, which is pretty tough because you’ve got to be close,” says Fanning, who has a 10-yearold son, Brock. “But I will do it.”

To see more people in the community doing good deeds, visit fwtx.com and click on goodwill.

Top: Jack Fanning and his son, Brock, during a Hill Country retreat in 2013. Bottom: Jack Fanning, who was deployed after 9/11, was 13 years into his Air Force career when he was injured. Photo Credits: BrothersKeepers.

goodwill

the heart of the matter

Fort Worth couple wants Ethiopia’s poor children to be loved and flourish.

| by Scott nishimura |

David SimpSon and hiS wife, amie, have taken their love of ethiopia and Support of the country’S impoveriShed children another Step, founding B loved foundation.

B Loved has created small group homes with up to eight children in each and is taking care of 54 children in eight homes. It’s also building a $600,000 development center for them. “Families were created with brothers and sisters these children could grow up with and a mom who will care for them,” B Loved says on its website, Blovedethiopia. com. “We also hired a project director who is the father figure for the children.”

The organization has an annual operating budget of about $300,000. The Simpsons, who have been funding B Loved largely out of their own pocket since its founding two years ago, are now seeking sponsorship through the new website.

“I can tell you it is amazing to see the transformation of these children in a short period of time,” David Simpson said in a letter in December to friends and potential sponsors. “They are happy and love their new siblings and moms. They are all going to school and being taken care of not only physically with love but also spiritually as well. Friends, most of these children watched their parents die, and it breaks my heart when they have told me some of their stories from living on the street or being forced into servitude.”

The Simpsons – David Simpson is a board member for the Gladney Center for Adoption in Fort Worth – first visited Ethiopia in 2011. Following Biblical teaching about caring for orphans, Simpson served as executive director of the Kidmia Foundation from 2011-2015 and now is chairman; the organization promotes domestic adoption of Ethiopian children.

B Loved’s development center will include

classrooms, a library, nurse station, counseling center, soccer and basketball fields, and a vocational training center.

“We do not want to just care for these children; we want to see them go on to live a full life through college or vocational training,” B Loved’s founders say.

The project will also provide vocational skill training in metalwork, woodwork, basic computer skills and maintenance, tailoring, hairdressing, horticulture, and modern poultry and dairy farming practices.

B Loved’s program has several components:

• Family empowerment. “Empower chronically poor and hard hit families and graduating them from being receipts of humanitarian assistance to becoming economically independent and productive families, through providing access to a package of financial and non-financial services.”

• Holistic care. “This program is focused on providing six core categories: housing provision, provision of balanced nutrition, educational and health support, clothing support, and social and moral development.

• Development center. “This will enable the target children to develop life and vocational skills that will enable them to be self-sufficient by creating their own business or by being employed in other business companies or organizations.”

• Community mobilization activities, such as improving and strengthening of school and health facilities and water supply and sanitary systems.

B Loved’s founders still recall the initial experience of visiting Ethiopia’s Sodo.

“As one of the poorest cities in Ethiopia, many children become orphans having lost both of their parents due to HIV or sickness,” they say.

“We talked with a friend in Ethiopia to help us figure out what was the best way to care for these children and give them the next best thing to a biological family and to ensure they are ready for the future God has for them. We came up with a plan to help as many children in this community as possible.”

upclose

Extraordinary personalities shaping Fort Worth

Carolann Morris

| by Gail bennison | photography by alex lepe |

Fort Worth banker and civic leader, Carolann Morris, began her banking career when she was 18 years old. Morris worked her way through the ranks over the last 32 years, currently the vice president at Inwood National Bank’s downtown Fort Worth location. When the bank’s CEO flew her home for an emergency trip to Florida to be with her ill mother, Morris knew Inwood was not just a job, but a home. “I’ve found the place I was meant to be,” she says.

Born a preacher’s daughter in Hollywood, Fla., Morris moved to Texas at age 19 and has called it home ever since. Morris says her growing up years were not perfect. She feels proud that she was able to overcome the life she grew up in and become the person and mother she is today. “It is a life choice,” she says.

Morris is the mother of two children, Samantha and Scotty, and a devoted grandmother to two boys, Jackson, and Nicolas. There’s little doubt that her family is her world. Not a day goes by that she does not Facetime with her grandchildren. Samantha is an elementary school teacher in Midlothian, and her husband, Jack, is a firefighter, paramedic, and SWAT medic in Grand Prairie. Scotty works as a defense contractor at Triumph in Fort Worth. He will marry, March 17.

Throughout her years in Fort Worth, Morris has dedicated time to numerous organizations. “As far as my oldest grandson is concerned, this is ‘Grandma’s Fort Worth,’” Morris says.

She is passionate about the National Kidney Foundation because her son had a kidney transplant at the age of 16. He first became sick from E. coli at age 2 and spent five months at Cook Children’s Hospital in PICU. “The hospital costs and medications he has to take for the remainder of his life are astronomical,” Morris says. “The National Kidney Foundation helps those who are less fortunate with those costs.”

Morris volunteers for Bras for a Cause, which held its 7th annual event in October last year and raised more than $200,000 to help fight breast cancer. Morris served as co-chair for Girl Scouts Desserts First. Other volunteer efforts include Hope Center for Autism Advisory Board, Women Steering Business, and Children’s Charities of Fort Worth, where she holds an executive director position. The organization revitalized the 27th Annual Fort Worth Margarita Ball, which took place on Nov. 21 last year.

“It was a big success and quite the buzz about town,” Morris says. “We doubled the attendance from last year and were able to hand out nearly 2,000 toys to our 12 Fort Worth charities as well as purchase uniforms for two.”

Children’s Charities of Fort Worth supports Alliance for Children, Samaritan House, Child Protective Services (Tarrant County), Moslah Shriners, The Parenting Center, Union Gospel Mission Central, Hope Center for Autism, ACH Children and Family Services, Northside Inter-Church Agency, S.A.V.E, and Wish With Wings.

Plans for the 2016 Margarita Ball are underway.

“Everything I do has to have some purpose,” Morris says. “I do not just do something to be a part of Fort Worth or to get myself out there. Sometimes, I think I’ve taken on more than I can chew, but then I stop and realize the purpose behind it.”

Morris was selected for the 2016 Leadership Fort Worth Class. Fort Worth is blessed with great leadership, Morris says. “I think Mayor Betsy Price is a phenomenal leader, and I hold her in high regard,” she says. “She is down to earth and open and talks to everybody. I think the type of person she is and her leadership, is the reason the people in Fort Worth are so open to helping everybody. It is a trickle-down, whether it is your boss or your mayor.”

Morris filled her empty nest by adopting an adorable longhaired Chihuahua named Bella. “She always greets me with a wagging tail and love when I walk through the door,” she says.

Morris says she is fortunate to have a wonderful family and support group of friends. She also has a wonderful man in her life, she adds.

Her mother suffers from Alzheimer’s disease, so she travels home to Florida as often as her schedule allows in hopes her mother remembers her when she walks through the door.

One of her favorite views is when she is driving back. “As I come over the bridge and see the Fort Worth skyline, I know I am home.”

To see all the photos from the hottest events in town, visit fwtx.com/party-pics

THE SCENE

Jewel Charity Ball

The 62nd Annual Jewel Charity Ball served as a beautiful evening to show appreciation to Angel donors and members. President Debbie Reynolds and Co-Chairs Wendy Davis and Hillary Jennings treated the Radiant Treasures of Jewel Charity to an elegant evening. Official Jeweler William Noble Rare Jewels featured some of his most fabulous pieces. Photos courtesy of Honey Russell

WHO WAS SEEN

(1) Jeff & Olivia Kearney (2) Buddy Dike, Butch Luskey (3) Karen & Henry Simon (4) Jenny & Doug Cox (5) Crystal & Lyman King (6) Bob Delillo, Shannon Bradley (7) David & Valrie Eberstein

THE SCENE BBYF Awards Gala

The Bobby Bragan Youth Foundation honored LaDainian Tomlinson with the organization's Lifetime Achievement Award, Nov. 11, at the Omni Fort Worth Hotel. Tomlinson is a former star NFL and TCU running back. The gala also honored students who won BBYF scholarships as eighth graders in 2012 and will graduate from high school this spring. Photos courtesy of Bob Haynes

WHO WAS SEEN

(1) Chris Lewis, LaDainian Tomlinson (2) Doug & Hillary Jennings (3) Martha Fry, Priscilla Hamilton (4) LaDainian Tomlinson takes a selfie with 2012 BBYF scholarship winners who will graduate in 2016

THE SCENE Fashion for a New Day

NewDay Services for Children and Families held its annual fundraiser on Oct. 29, at Cendera Center. Scott Murray was the emcee and Dillard’s at Hulen Mall provided the fashions modeled by community leaders in the Metroplex. It was a night of fun, food and fashion.

WHO WAS SEEN

(1) Ming & Eddie Wang (2) Carolyn Wang, Nancy Berger (3) Angie Leehan, Nanette Luker, Chic Leehan (4) Laura Ikeda, Jessica

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Richey

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Saturday, February 13, 2016

Benefitting the Fort Worth Promotion & Development Fund

Ed Bass, Johnny Campbell, and Sundance Square invite you to party like it’s 1929.

This will be a night to connect and celebrate. A night to be grateful and generous. A night to relax and have a great time. Dance to Professor D, America’s best party band, and dress in 1920s “swanky fabulous” attire.

All proceeds beneﬁt the Fort Worth Promotion and Development Fund, which promotes Fort Worth nationwide.

SPONSORSHIPS AND INDIVIDUAL TICKETS ARE AVAILABLE.

Things to do in February

fwevents

Classic Combination from Texas Ballet Theater features the Fort Worth Symphony Orchestra at Bass Hall.

Fort Worth, Texas: The City’s

fwevents february

For more information on area events, go to fwtx.com and click on events.

to list an event

Send calendar information to Fort Worth, Texas : The City’s Magazine, c/o Kendall Louis, executive editor, 6777 Camp Bowie Blvd., Ste. 130, Fort Worth, Texas 76116, or e-mail ideas to klouis@fwtexas.com. Special consideration will be given to submissions that include photographs. To meet publishing deadlines, information must be received two months prior to monthly magazine issue.

MuseuMs

FOCUS: Glenn Kaino, through Apr. 17 Glenn Kaino’s work carefully balances formal and conceptual concerns as the artist combines an often unexpected hybrid of materials in order to best communicate an idea, history, or system that might be less effective with traditional art media. His installation Tank, 2014, for example, is composed of seven aquariums containing clusters of coral species thriving on clear resin replicas of military tanks that are submerged in the water. Tank signals life after violence, rebuilding, and the organic triumphing over the inanimate. Kaino’s project also mirrors the United States’ practice of discarding used military weapons in ocean beds for an ironically positive outcome in the aquatic ecosystem: the artillery actually encourages reefs to flourish in areas of the ocean where the coral had previously been eradicated. The colorful variations of coral specimens in Tank border one another to form a coded, map-like appearance, indicating colonialism and the territorial battles con-

nected with war. The Modern Art Museum of Fort Worth. 3200 Darnell St. themodern.org. 817.738.9215.

Castiglione: Lost Genius. Masterworks on Paper from the Royal Collection, through Feb. 14

On loan from Her Majesty Queen Elizabeth II and the British Royal Collection are 90 works on paper by Italy’s magnificent artist and printmaker Giovanni Benedetto Castiglione (1609--1664). Despite his impetuous, unpredictable behavior, which ultimately thwarted his ambitions, Castiglione was arguably the most innovative and technically brilliant Italian draftsman of his time. The British Royal Collection holds the finest surviving group of his work, and this exhibition aims to reinstate the 17thcentury master as one of the greatest graphic artists of the Baroque. Castiglione: Lost Genius will be on view free of charge in the Renzo Piano Pavilion. Kimbell Art Museum. 3333 Camp Bowie Blvd. kimbellart.org. 817.332.8451. That Day: Laura Wilson, through Feb. 14

Laura Wilson takes us into a West defined by diverse communities outside the suburban middle-class. This exhibition of seventy-two photographs introduces us to worlds that are hard-bitten and fiercely independent. Framed equally by beauty and violence, the images reflect the artist’s challenge to today’s homogenized America. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933.

Tales from the American West: The ReesJones Collection, through Feb. 21

Dallas collector Trevor Rees-Jones first became interested in art and the American West when visiting the Amon Carter Museum of American Art as a young boy. Years later that experience led Rees-Jones to gather one of the finest private collections of art of the American West, spanning the eighteenth century through the 1920s, including paintings, watercolors, sculpture, and photographs. The selection of the Rees-Jones Collection on view marks its debut showing in a museum. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933.

American Epics: Thomas Hart Benton and Hollywood, Feb. 6–May 1

The first major exhibition in more than 25 years to feature the life and works of the renowned American painter Thomas Hart Benton (1889–1975), American Epics: Thomas Hart Benton and Hollywood explores the previously overlooked relationship between Benton’s art and movie making. Benton’s associations with the film industry began on the silent film sets of Fort Lee, New Jersey—the first “Hollywood”—and extended to an intimate career-long association with Hollywood’s movers and shakers. Benton’s awareness that movies were the best and most popular means of telling American tales inspired a signature artistic style that melded centuries-old traditions with movie-production techniques to create images that appealed to a broad range of Americans. The exhibition brings together nearly 100 works by Benton, including more than 30 of his paintings and murals, as well as a selection of his drawings, prints and illustrated books in juxtaposition with scenes from some of Hollywood’s greatest films. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933. Highlights from the Permanent Collection, through Mar. 20

The Modern Art Museum of Fort Worth presents a new installation of the permanent collection. This re-arrangement consists of treasured favorites, rarely seen works from the vault, and new acquisitions. “While our collection is relatively small, it is very high in quality and includes major works by some of the most

Salvador Dali: The Argillet Collection at the Milan Gallery

National Cowgirl Museum and Hall of Fame

Wednesday, March 23, 2016

River Crest Country Club, Fort Worth, Texas

A Silent Auction of New and Gently Used Designer and Vintage Handbags and Luncheon Bene tting eNational Cowgirl Museum and Hall of Fame Educational Projects for Children Invitations will be sent in February

For questions, please contact Emmy Lou Prescott at emmylou@cowgirl.net or 817-509-8965

1720 Gendy Street, Fort Worth, Texas 76107, www.cowgirl.net

important artists of our time. These pieces are internationally known and should be on view on a regular basis, as visitors travel long distances to see them. However, seeing these works in different configurations creates new contexts for appreciating them. Fortunately, our Ando building offers some very special and unique spaces in which we can re-organize the collection. The Museum’s first floor is a particularly interesting arrangement of galleries. Rather than a strictly chronological presentation, this re-distribution will be presented as clusters of works centered on regions or individual artists,” notes Chief Curator Michael Auping. The Modern Art Museum of Fort Worth. 3200 Darnell St. themodern.org. 817.738.9215.

Pasture Crows Crossing Indian Creek, through May 30

A visionary storyteller, Esther Pearl Watson (b. 1973) blends memories and imagination to capture her Texas upbringing. A mural-size painting (about 13 feet tall and 10 feet wide), Pasture Cows Crossing Indian Creek, was created specifically for the Amon Carter’s atrium. It is part of the museum’s program of rotating contemporary artworks in the atrium space and an exciting addition to an ongoing exploration of Texas artists and their contributions to modern American art. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum. org. 817.738.1933.

Texas Folk Art, through Sept. 19

Texas Folk Art features the spirited work of some of the state’s most original painters and sculptors, including H. O. Kelly, Reverend Johnnie Swearingen, Velox Ward, and Clara McDonald Williamson, among others. Developing their own styles, these artists were unfettered by the conventions of academic training and traditional guidelines of art making. Lively storytelling was their primary focus, and they used any pictorial means necessary to create animated narratives about working, playing, and worshipping in Texas. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933.

Border Cantos: Richard Misrach | Guillermo Galindo, Sept. 24–Dec. 31

This multidimensional collaboration between heralded photographer Richard Misrach (b. 1949) and innovative artist-musician Guillermo Galindo examines the border between the U.S. and Mexico through a revelatory, humanistic lens. Border Cantos brings together Misrach’s often large-scale photographs with musical instruments that Galindo has created out of artifacts like clothing, shotgun shells, “drag” tires and toys found along the border fence. These items, together with the sound and video installations of Galindo playing his instruments, evoke the raw authority of the wall while conjuring the quiet unease that suffuses the American side of the border. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933.

In the Moment at the Modern: A Program

for People with Memory Loss, Fourth Wednesdays

Designed for people with memory loss and their caregivers, the monthly program enables participants to experience works of art at the Modern through intimate conversations with docents and thoughtful projects designed by the museum’s education staff. 10 a.m. and 2 p.m.., with space for up 20 participants at both times. Free. Includes admission to the galleries and all materials. The Modern Art Museum of Fort Worth. 3200 Darnell St. themodern.org. 817.738.9215.

Sensory Saturdays, Second Saturdays of every month

Sensory Saturdays is a free program for families with children who are five to twelve years old and on the Autism spectrum. Families will have time to explore artworks in the galleries and get creative during a hands-on, art-making experience! Family Access Program from 10:30a.m.to 12:00p.m... While the needs of individuals with Autism are the focus of this program, it is also intended to be fun for parents, siblings (of all ages), and other relatives! Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933.

American Airlines C.R. Smith Museum, Ongoing

The C.R. Smith Museum takes visitors on a flight through American Airlines history, with interactive exhibits that entice participation by all age groups. The museum features hundreds of historical artifacts, photographs, full-scale aircraft engines and a rare Douglas DC-3 airliner. In addition, the museum's state-of-the-art digital theater features “The Spirit of American, a film featuring the history of commercial aviation as well as breathtaking aerial photography. Tuesday–Saturday, 9 a.m.–5 p.m.; closed Sunday and Monday. $0–$7. 4601 Texas Highway 360 at FAA Road. crsmithmuseum.org. 817.967.1560. Leonard’s Department Store Museum, Ongoing

Visitors can view displays featuring hundreds of vintage items from the iconic downtown retail giant. Monday–Saturday, 10 a.m. to 6 p.m. Free. Fort Worth Screen Printing Building. 2000 Carroll St. 817.336.9111. fwscreen.com.

Texas Civil War Museum, Ongoing

Featuring 15,000 square feet of exhibits, this is the largest Civil War museum west of the Mississippi River. The museum consists of three separate galleries that display a Civil War collection, Victorian dress collection and United Daughters of the Confederacy Texas Confederate collection. Along with the exhibits, the museum includes a 75-seat movie theater that hosts a commissioned movie, “Our Homes Our Rights – Texas in the Civil War.” Tuesday–Saturday, 9 a.m.–5 p.m.. $0–$6. 760 Jim Wright Freeway N. 817.246.2323. texascivilwarmuseum.com. People, Places, and Things, Feb. 3 - 29

A One-Man Art Show featuring Frank "Chip" Mayes includes up to 47 paintings created over the past three years. The show will have a unique

interaction with the paintings via QR codes, some of which are painted directly on the paintings. When the QR codes are read, the viewer is carried into the personal world of the artist who explains the painting. The public is invited to come to the "Opening Reception" and meet the artist and experience the show, on Friday, Feb. 12 from 6 p.m. – 10 p.m.. Fort Worth Community Center. 1300 Gendy Street. artsfortworth. org, 817-738-1938

Galleries

Salvador Dali: The Argillet Collection, Feb. 20 - 27

Salvador Dali's publisher, Pierre Argillet (1910-2001) and Dali enjoyed a collaboration and a friendship that spanned five decades; and produced what art historians have termed "the finest bodies of the Master's Art". Pierre Argillet's body of Dali's etchings, original works and books appear in museums throughout the world, and have enjoyed a home at the Museum of Surrealism in Melun, France as well as in the Dali Museum in St. Petersburg, Florida. The collection is also housed at the prestigious Los Angeles County Museum of Art (LACMA). Together, Argillet & Dali created remarkable editions of original prints, lived the life of a committed "Surrealist” and developed images that are highly valued and prized by collectors today. This exhibition and collection opportunity offers works from Dali's Suites, including Mythologie, Les Hippies, Goethe's Faust, and the incomparable Poemes Secrets d'Apollinaire. Madame Argillet has also graciously included the rare titles, Etchings and Watercolors from 1934 to the late 1960's. Milan Gallery. 505 Houston Street. 817-338-4278. milangallery.com Adobe Western Art Gallery, ongoing Works in various media by John Barger, Lyndy Benson, Roger Iker, B.J. Lacasse, Lori Lawrence, and Ernie Lewis. 2322 N Main St, FW. Free. 817. 624. 4242.

Films

Family Film Series, Second Saturdays

Stop by the Central Library for a family-friendly flick on the second Saturday of every month. Check website for details on titles and descriptions. 1 p.m.. Free. Fort Worth Central Library. Youth Center Discovery Theatre. 500 W. 3rd St. Parking is free on the streets and in the Third Street garage after 6 p.m. fortworthlibrary.org. 817.392.7323.

Films at the Modern

The Modern Art Museum of Fort Worth offers a variety of events and programs on films. Check the website for details on titles, times, tickets and descriptions. 3200 Darnell St. themodern.org/ films/upcoming. 817.738.9215.

First Sunday Film Club

This series 9highlights the Fort Worth Library’s large and vibrant media collection. 2 p.m.. Free. Fort Worth Central Library, Tandy Hall. 500 W. 3rd St. Parking is free on the streets and in the Third Street garage after 6 p.m. fortworthli-

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brary.org. 817.392.7323.

Magnolia at the Modern

Magnolia at the Modern is an ongoing series featuring critically acclaimed films shown weekly on Fridays, Saturdays and Sundays. Check the website for titles and times, as well as for info on other film-related happenings. Tickets: $6–$9. Modern Art Museum of Fort Worth. 3200 Darnell St. themodern.org. 817.738.9215. Omni Theater and Noble Planetarium Check the museum website for times and dates. Fort Worth Museum of Science and History. 1600 Gendy St. fwmuseum.org/calendar. 817.255.9300.

Music

Billy Bob’s Texas

Fort worth Stockyards. 2520 Rodeo Plaza. billybobstexas.com. 817.624.7117. (Ticket prices are general admission/reserved.) Thursday concerts at 9 p.m., Friday and Saturday at 10:30 p.m. unless noted Jan. 3: Gary P Nunn. Tickets. $10 otherwise.

Feb. 5: Robert Earl Keen. Tickets. $18-$30

Feb. 6: Turnpike Troubadours. $18-$25

Feb. 12: Roger Creager. $12-$18

Feb. 13: Aaron Watson. $25-$30

Feb. 19: Tracy Lawrence. $16-$25

Feb. 20: Josh Turner. $20-$50

Feb. 26: Ronnie Milsap. $16-$30

Feb. 27: Granger Smith. $16-$10

Live Oak Music Hall & Lounge

Check the website for upcoming shows. 1311 Lipscomb St. theliveoak.com. 817.926.0968.1

Stage and Theater

Fort Worth Symphony Presents West Side Story, Feb. 12 – 14

Full of pulsating Latin rhythms and lyrical and thoroughly romantic music, Bernstein's Symphonic Dances from West Side Story weaves together many of the most memorable moments and melodies from the celebrated musical. Ginastera's Four Dances from Estancia sets the story of a tempestuous love triangle on a cattle ranch on the pampas. And in Saint-Sains' Piano Concerto No. 5, you will recognize the composer's native brand of French glitter and keyboard pyrotechnics, which combine in a tour de force for guest soloist Javier Perianes. Bass Performance Hall. East 4th St and Calhoun St. fwsymphony.org. 817.665.6000

Classic Combination, Feb. 26 – 28 Études - Études is a tribute to dancing. The ballet follows the dancers from the basic five positions to the most difficult steps, from the daily hard work in the rehearsal studio to the most brilliant and elegant stage performance, showing the different sides of the art of ballet, from pure, poetic allusion to the romantic ballet to sheer bravoura. The Concert (Or, The Perils of Everybody) - Yes, classical ballet can be funny too. In this comedic ballet, the late choreographer Jerome Robbins created scenes that depict the imaginative wanderings of those attending a piano concert. This piece includes moments of slapstick physical humor and sophisticated human emotion, set to the accompaniment of an onstage pianist.

Allegro Brillante - George Balanchine explained Allegro Brillante by saying “…it contains everything I know about the classical ballet in 13 minutes.” The success of the ballet relies on the strength of the dancers, their quick and precise movements. The ballet is set to Pyotr Ilyich Tchaikovsky’s Piano Concerto No. 3, which is fast-paced and adds to the difficulty of the piece. Tickets: $15-$180. Bass Performance Hall. East 4th St and Calhoun St. texasballettheater.org. 817.763.0207

Issac’s Eye presented by Amphibian Stage Productions, Feb. 11 – March 6

For Isaac Newton the line between reality and hypothesis has never been clear. When a rival puts his scientific ideas to the test, Newton's fierce ambition to win an argument may jeopardize his entire life's work. Isaac's Eye by Lucas Hnath is a comedy about the unscrupulous acts we commit to attain fame, success, and love. Tickets: $33-$100. The Berlene T. and Jarrell R. Milburn Theatre at Amphibian Stage Productions. 120 S. Main St. 817-923-3012

Comedy

Kyle Kinane, Feb. 23

On the heels of his 2015 comedy special I Liked His Old Stuff Better, Kyle Kinane shares his gravelly, blue-collar comedy with Fort Worth audiences for one night only. Known as the voice of Comedy Central and for appearances on Aqua Teen Hunger Force and Bob's Burgers, this laidback comedian invites you into his entertaining self-examination on getting older, at-home spa days, and awkward relationships, including the details of his private benediction of a friend's cat. Tickets: $20. The Berlene T. and Jarrell R. Milburn Theatre at Amphibian Stage Productions. 120 S. Main St. 817-923-3012

Arlington Improv and Restaurant, Ongoing

Different standup comedians perform weekly. 309 Curtis Mathes Way, Ste. 147. improv.com. 817.635.5555.

Four Day Weekend, Fridays and Saturdays

A staple of the local entertainment scene for many years, this popular Fort Worth-based improvisational comedy troupe performs skits and songs based on audience suggestions. Friday and Saturday, 7:30 p.m.. and 10 p.m.. 18 and older are welcome. Tickets: $20. 312 Houston St. fourdayweekend.com. 817.226.4329.

Hyena’s Comedy Night Club, Ongoing

Various performances each week in downtown Fort Worth, ranging from local to national stars. 425 Commerce St. hyenascomedynightclub. com. 817.877.5233.

Other Attractions and Events

2016 Celebration of the Arts, Feb. 27, 7:00 pm

The inaugural Celebration of the Arts at the Fort Worth Community Arts Center will be an evening of exceptional art and live entertainment benefitting the Fort Worth Community Arts Center with interactive art experiences, signature cocktails, local craft beer, live entertainment and dancing. Fort Worth Community Arts Center, 1300 Gendy Street. artsfortworth. org

Sid Richardson Museum: Lonesome Dove: The Art Of Story, Jan 15 – June 19

Trace the path of the Lonesome Dove story, from Larry McMurtry’s Pulitzer Prize-winning novel to the original movie script to the legendary miniseries. Daily. 11 a.m. to 5 p.m. Sundays; 9 a.m. to 5p.m. Monday through Thursday; 9 a.m. to 8 p.m. Saturdays. Sid Richardson Museum. 309 Main St. 817.332.6554.

Pawnee Bill's Wild West Show, Ongoing

A Historical reenactment of the original Pawnee Bill's Wild West Show. The show features trick roping, trick shooting, trick riding, cowboy songs and entertaining look at history. Every Saturday and Sunday 2:30 p.m. and 4:30 p.m.

Adult $15. Child $8. Senior $11. Reserved $18-$23 Cowtown Coliseum. 121 E. Exchange Avenue. 817.625.1025 or 800.COWTOWN.

150 Years of Fort Worth Satellite Exhibit, Ongoing

The exhibit traces the city’s development, from its beginning as a frontier outpost, through

Isaac's Eye at Amphibian Stage Productions.

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its rowdy youth as a cattle town, to present day. Created by the Fort Worth Museum of Science and History, in cooperation with City Center Development Co. Open daily from 9 a.m.–8 p.m. Free. Historic Fire Station No. 1. Second and Commerce streets. fwmuseum.org. 817.871.7686.

Amon Carter Museum of American Art, Ongoing

The museum has a full slate of fun and informative public programs for its visitors, from lectures by visiting artists and scholars to extended education opportunities, family events, children’s programs and a book club. Admission is free unless otherwise noted. Check the website for details. Amon Carter Museum of American Art. 3501 Camp Bowie Blvd. cartermuseum.org. 817.738.1933.

BRIT Tours, Ongoing

Lace up your sneakers and learn about Botanical Research Institute of Texas’ history, present and future, research programs, herbarium, libraries, educational programs and its sustainable building. Thursdays 1:30 p.m., first Saturday of the month 10:30 a.m. Free. Botanical Research Institute of Texas. 1700 University Drive. brit. org. 817.332.4441.

Cattle Baron Mansions, Ongoing Tour the Ball-Eddleman-McFarland House and Thistle Hill mansion and stand where the famous cattle barons stood when livestock was king and ranching ruled the Southwest. Wednesday–Friday, hourly, 11 a.m.-2 p.m..; Sunday, hourly, 1 p.m..–3 p.m.. Tickets: $15/adults, $7.50/children 12 and under. Ball-EddlemanMcFarland House, 1110 Penn St. Historic Fort Worth. historicfortworth.org. 817.332.5875.

Coyote Drive-In, Ongoing

View flicks the “old-fashioned way,” in an under-the-stars setting that’s anything but antiquated. The Panther Island locale provides stunning views of downtown Fort Worth along the Trinity River near the Panther Island Pavilion, where concerts and tubing are regularly happening. Coyote Drive-In is a joint collaboration between Coyote Theatres, the Tarrant Regional Water District, Trinity River Vision Authority and the city of Fort Worth. Check the website for movies, times and special events. 223 N.E. 4th St. coyotedrive-in.com. 817.717.7767. Fort Worth Botanic Garden, Ongoing

A peaceful haven nestled in the heart of Fort Worth’s Cultural District, the Garden is home to more than 2,500 species of native and exotic

plants that flourish in its 23 specialty gardens. Open daily from dawn until dusk. Free. Admission fees apply to Conservatory and Japanese Gardens. 3220 Botanic Garden Blvd. fwbg.org. 817.871.7686.

Fort Worth Herd Cattle Drive, Ongoing

The world’s only twice daily cattle drive. Historic Fort Worth Stockyards on East Exchange Avenue in front of the Fort Worth Livestock Exchange Building. 11:30 a.m. and 4 p.m.. Fort Worth Nature Center and Refuge, Ongoing

The 3,621-acre refuge is one of the largest city-owned nature centers in the United States with more than 20 miles of hiking trails. The center provides a variety of regular and special programs. Check website for details. Refuge: 8 a.m.–5 p.m. daily. Hardwicke Interpretive Center: 9 a.m.–4:30 p.m. daily. Admission: $2–$5. 9601 Fossil Ridge Road. fwnaturecenter. org. 817.392.7410.

Fort Worth Water Gardens, Ongoing

Designed by famed architect Philip Johnson, the 5-acre downtown park features a peaceful oasis of fountains and pools. 10 a.m.–10 p.m. daily. 1502 Commerce St. Free. 817.871.5700.

Fort Worth Zoo, Ongoing

The oldest zoo in Texas, the Fort Worth Zoo was founded in 1909 and has grown into a nationally ranked facility, housing nearly 7,000 native and exotic animals. Open daily at 10 a.m. Tickets: adults (13+), $12; children (3–12), $9 (2 and under free); seniors (65+), $9. Wednesdays: halfprice. 1989 Colonial Parkway. fortworthzoo.org. 817.759.7555.

Granbury Ghosts and Legends Tour, Fridays and Saturdays

Hour-long walking excursion around Granbury’s historic downtown square guided by actors dressed in Civil War-era attire. 7 p.m. and 9:15 p.m. $7–$10. 116 W. Bridge St. granburytours.com. 817.559.0849.

Lectures and Discussions at the Kimbell, Ongoing

Year-round evening, weekday and Saturday lectures by staff and guest speakers explore various topics relating to the permanent collection and special exhibitions on view at the Kimbell Art Museum. Some programs require advance reservations. Kimbell Art Museum. 3333 Camp Bowie Blvd. kimbellart.org. 817.332.8451.

Log Cabin Village, Ongoing

Step back in time to the 1800s at Log Cabin Village, a living history museum devoted to the preservation of Texas’ pioneer heritage. And be sure to keep tabs on the website, which details the Village’s ever-changing array of special events. Tuesday–Friday, 9 a.m.–4 p.m. Saturday and Sunday, 1–5 p.m..; closed Monday. Tickets: $4–$5. Closed for maintenance Jan. 23 – Feb. 8.

Log Cabin Village. 2100 Log Cabin Village Lane. logcabinvillage.org. 817.392.5881.

Martin House Brewing Co. Tours and Tastings, Saturdays

Admission includes a souvenir pint glass, guided brewery tour and three complimentary pints (must bring your ID). $10. 2–5 p.m. Martin House Brewing Co. 220 S. Sylvania Ave., Ste. 209. martinhousebrewing.com. 817.222.0177.

Rahr & Sons Brewing Co. Tours and Tastings, Wednesdays and Saturdays

There’s a $10 tour admission fee for anyone over 18, but a tour of the brewery and a Rahr & Sons pint glass that holds up to three free beer samples are yours for no additional charge. Wednesdays, 5–7:30 p.m. Saturdays, 1–3 p.m.. Rahr & Sons Brewing Co. 701 Galveston Ave. rahrbrewing.com. 817.810.9266.

Revolver Brewing Tour and Tastings, Saturdays

Great beer, fresh country air, picnic tables, a band, barbecue or fajitas, corn bag toss and an informative tour of the brewery. Noon–3 p.m. Admission is $10 and includes a Revolver Brewing pint glass. Food vendors will be on site. Revolver Brewery. 5650 Matlock Road, Granbury. revolverbrewing.com. 817.736.8034.

River Legacy Living Science Center, Ongoing

The 12,000-square-foot nature center offers interactive exhibits, terrariums, aquariums, nature trails and Saturday events. Monday–Saturday, 9 a.m.–5 p.m. Free admission. 703 N.W. Green Oaks Blvd., Arlington. riverlegacy.org. 817.860.6752.

Stockyards Championship Rodeo, Ongoing

Full-on rodeo action Friday and Saturday night, year-round at the historic Cowtown Coliseum. 121 E. Exchange Ave. 8 p.m. Tickets: $15–$20.

Stockyards Walking Tours, Saturdays

Wrangler Walking Tour: Historical facts, culture and stories of the Stockyards. 10 a.m., 12 p.m.., 2 p.m.. and 4 p.m.. Tickets: $6–$8. Available in Spanish, French, German, Japanese and English. Stockyards Station, 130 E. Exchange Ave. stockyardsstation.com.

Vintage Railroad: Trinity River Run, Thursdays–Sundays

Hit the rails in an authentic Victorian-style coach between Grapevine and the Fort Worth Stockyards. From the Fort Worth location, visitors can ride on a trip to the Trinity River and back, enjoying beautiful scenery and the 19th-century ambience of a steam locomotive. 3:15–4:15 p.m. $6–$10. Grapevine Vintage Railroad – Fort Worth. 140 E. Exchange Ave. grapevinetexasusa.com. 817.410.3123.

unch the L with Girlz

WOMEN IN BUSINESS WORTH KNOWING

Just a glance across the business landscape of Fort Worth and the surrounding cities reveals many women who own or run companies or other organizations that greatly inﬂuence the life of the community. On the next few pages, these successful women will tell you more about their professional endeavors and give advice for aspiring career women.

The information in this section is provided by the advertisers and has not been independently veriﬁed by Fort Worth, Texas magazine.

port folio

portfolio Women in Business Worth Knowing

Brown Pruitt Wambsganss Ferrill & Dean, P.C.

Shelli A. Harveson

Caroline Elizabeth Smock

EDUCATION: Harveson - Texas Christian University, B.A. History, magna cum laude, 1994; University of Houston Law Center, J.D., cum laude, 1999. Smock - Saint Edward’s University, B.A., magna cum laude, 2009; Texas Tech University School of Law, J.D., 2012. RECOGNITIONS: Harveson - Top Attorney, Estate Planning & Probate, Fort Worth, Texas magazine, 2012-2015. Smock - Top Attorney, Estate Planning & Probate, Fort Worth, Texas magazine, 2014, 2015. PHILOSOPHY OF MANAGEMENT: Harveson - Be kind, always. People learn and perform best when they have a good and patient teacher, not when they are stressed or intimidated. Smock - I believe it is easiest to thrive in an environment that harbors both communication and creativity. Young attorneys should use each other as professional resources rather than competing with each other. GREATEST ACHIEVEMENTS: Harveson - (Professionally)

Launching a successful solo law practice, joining Brown Pruitt Wambsganss Ferrill & Dean, P.C. as a Partner in the Estate Planning and Probate section, and receiving praise from happy clients for a job well done; (personally) raising two happy children and enjoying 20 years of marriage with my husband. Smock - Planning a wedding while studying for the bar exam! PICTURED: Shelli A. Harveson and Caroline Elizabeth Smock.

CONTACT INFORMATION: Wells Fargo Tower

www.brownpruittlaw.com

Women in Business Worth Knowing portfolio

Gaylord Texan Resort

Martha Neibling

FOCUS: Gaylord Texan Resort & Convention Center on Lake Grapevine boasts 1,511 luxury guestrooms, four-and-a-half acres of indoor gardens, a 400,000-square-foot convention center, four signature restaurants, a 10-acre outdoor waterpark, a 43,000-square-foot nightclub, a 25,000-square-foot spa and salon, retail shopping and much more! The resort also hosts annual events for locals, including Lone Star Christmas featuring a two million-pound, hand-carved ice attraction, 12-lane snow tubing hill, two million holiday lights, a 54-foot tall Christmas tree and 15,000 ornaments.

PHILOSOPHY OF MANAGEMENT: At Gaylord Texan, we believe strongly in leading with our hearts. When we take care of our STARS (team members) ﬁrst, we allow them to take the best possible care of our guests.

ADVICE FOR ASPIRING CAREER WOMEN: The key to our success here at the Texan is having a general manager and leadership team who lead by example and infuse our culture with creativity, care and respect. Don’t miss any opportunities to learn from and collaborate with great leaders and team members you are fortunate enough to have along the way. PICTURED: Martha Neibling, Director of Marketing & Public Relations, Gaylord Texan Resort & Convention Center.

CONTACT INFORMATION:

portfolio Women in Business Worth Knowing

Heritage Land Bank

Yaziri Orrostieta

EDUCATION: Bachelors in Marketing, University of Texas, Tyler; DMA Direct Mail Certification; MBA, University of North Texas; Doing Business in Mexico and Latin America Certification from Instituto Tecnológico de Monterrey; Silverpop Foundations Certification. PHILOSOPHY OF MANAGEMENT: Teach a man to fish, and you will feed him for a lifetime. To me it’s about the individual. If I focus on employee professional development, he or she will in return be a better employee to my team and the organization. I see myself as a coach rather than a boss by empowering my team and encouraging a critical thinking work environment. GREATEST ACHIEVEMENT: I am a first-generation Mexican-American. My parents left a comfortable lifestyle in Mexico to provide a better education and career opportunities for my siblings and me. My greatest achievement comes in knowing

I’ve accomplished my family’s American Dream. ADVICE FOR ASPIRING CAREER WOMEN: When facing a challenge, focus on the opportunities and not your weakness. My childhood hero, Veronica Castro, once said, “You paint your life the color you want. It can either be pink and pretty and full of life. Or it can be grey and sad. The choice is yours.” So my advice is to embrace the challenge and make the most out of every situation.

CONTACT INFORMATION:

HeritageLandBank.com yaziri@heritagelandbank.com

Women in Business Worth Knowing portfolio

LifeCare Hospitals

Sunny Drenik-Jaryga

BUSINESS RECOGNITIONS/AWARDS: 2014 – LifeCare: Best Performance Improvement; Top 40 Under 40 – Fort Worth Business Press; 2012 Aster Award; 2009 MarComm Award; 2003 MSHPRM Award. MANAGEMENT PHILOSOPHY: As CEO of LifeCare

Hospitals of Fort Worth, I continue to experience and draw from the conversations of my previous mentors. I take great pride in a management style that includes integrity and transparency in trying to solve the problems faced in the ever-changing world of healthcare. I have worked hard to assemble a leadership team that is responsive and effective. I feel that one’s success is based on challenging ourselves daily to avoid complacency, whether it is the level of care that we are providing patients at LifeCare or the types of services that we are providing patients within the community. GREATEST PROFESSIONAL/ PERSONAL ACHIEVEMENTS: Each day is a personal

achievement in having the opportunity to work with a talented medical staff as well as serve the needs of our patients. I have enjoyed the relationships that have matured, and I am proud of the quality of care that we provide as a team. ADVICE FOR ASPIRING CAREER WOMEN: Work hard, expand your knowledge base and maintain a professional image. In my opinion, it does not go unnoticed when one is knowledgeable, hardworking, focused and decisive; it is a building block of respect, which is always earned.

CONTACT INFORMATION:

lifecare-hospitals.com sunny.drenik-jaryga@lifecare-hospitals.com

Culinary ventures in and around town

fwdish

90 Mash'd / 92 Swiss Pastry Shop / 94 Extra Bites

The two-piece fried chicken at Mash'd is served boneless.

Fort Worth, Texas: The City’s

For more information on area restaurants, go to fwtx.com and click on dish.

Where the moon does shine

Hooch gets haut e at a moonshine-focused eatery in the West seventh area offering fruit-infused cocktails and a from-scratch kitchen serving bar-friendly fare.

Moonshine. White lightning. It feels a little dangerous, a little backwoods—a lot rebellious. Since Mash’d opened its doors last summer, moonshine libations have become a more approachable addition to the Fort Worth dining scene.

The self-titled “hillbilly mixologists” create eclectic concoctions, made with moonshines infused in-house with fresh fruits and syrups. However, it’s not just

their irreverent cocktails—such as the “fire water martini” and the “bootleg mule”— that have drawn the attention of spirits enthusiasts. It’s the creative take on classic comfort foods, many of which include moonshine as well.

We took our server’s advice to start with the Moonshine Mussels ($12.95), served up with smoky chorizo, a slightly sweet tomato-pepper jam and broth infused with garlic and jalapeño moonshine. Although we were given a few unopened mussels, the serving was large enough that we didn’t feel cheated. Plus, the broth was so delicious, we requested more bread for dipping. For a lighter option, the Avocado Bomb salad ($8.95) is large enough to share and as the name suggests, doesn’t skimp on the avocado. The creamy avocado contrasted nicely with the peppery arugula, salty crumbled feta and tart lime vinaigrette.

The menu includes a selection of sandwiches and burgers, but we opted for knife-and-fork dishes. The spicy jalapeño Mash’d Meatloaf ($19.95 lb./$13.95 ½ lb.), made with Akaushi beef (a breed of Japanese Wagyu cattle) and two types of cheese, was a tasty twist on a classic, though included more filler than we expected. The two-piece fried chicken ($14.95) is crispy and flavorful; however, the menu didn’t mention that it’s served boneless.

One standout was the flame-broiled Shepherd’s Pie ($13.95), which has a spiced meat filling, is topped with garlic mashed potatoes and includes a base of decadent puff pastry. Seafood lovers may enjoy the boiled shrimp or crab legs—as long as you don’t mind getting a little messy. They’re cooked in a moonshine-infused seafood stock and served with red potatoes, corn on the cob and your choice of butter sauce.

For dessert, the Frozen Dreamsicle ($9.25), made with orange cream, moonshine and vanilla bean syrup, was tempting, but we opted to try the house favorite and weren’t disappointed. Big enough to share, the Scotch Cake ($7.95) is a slab of moist olive oil cake made fresh, layered with a rich butterscotch filling and topped with a mixed berry compote.

location: Mash'd 2948 Crockett St. (Plus locations in Frisco and San Antonio.) for info call: 817.882.6723 hours: Mon.-Wed. 11:00 a.m. to 10:00 p.m., Thurs. 11 a.m. to 11:00 p.m., Fri.-Sat. 11:00 a.m. to 12:00 a.m., Sun. 10:30 a.m. to 9 p.m.

What We like: Mash’d offers moonshine “flights,” which include four samples for $14, perfect for the uninitiated, and a special Sunday brunch menu with extended hours until 3 p.m. What We don’t: It may seem like the perfect late night dining spot, but Mash’d is only open until midnight on Friday and Saturday.

our recommendation: The menu allows for customization, and several dishes come in small or large sizes, so don’t be afraid to ask the staff for suggestions to match your appetite.

The evening crowd is lively—even during the week—perhaps due to the “reverse happy hour” from 9 p.m. until close daily. Plus, the bar has prime patio real estate on Crockett Square, for West 7th socializing and people-watching. Whether you prefer to eat or drink your moonshine, there’s something spirited for everyone at Mash’d.

| by Jessica llanes | photography by alex lepe |

Left: The Moonshine Mussels at Mash'd, served in a flavorful broth for dipping.

Right: The Scotch Cake is served with a berry compote.

taking the cake

Made famous for its Black Forest Cake, Swiss Pastry Shop’s bustling café offers modern Swiss-German fare and is a signature sandwich and burger mecca.

| by jennifer casseday-blair | photography by alex lepe |

Do you remember that feeling when you were a kid and passed the window of the toy store displaying boundless objects tempting you to take them all home?

It’s that same feeling when you walk into Swiss Pastry Shop and see the case filled with cakes, puff pastries, Napoleons, éclairs and petit fours, all competing for your attention as you wait to be seated.

Hoping to have missed the lunch rush, we visited a little after 2 p.m. It was still a packed house. While the exterior of Swiss Pastry Shop leaves a lot to be desired, the quaint interior is genuine and charming. Red leather chairs and booths overlook Vickery Boulevard, and a mural of a Swiss countryside occupies the main wall.

location: Swiss Pastry Shop 3936 W. Vickery Blvd. for info call: 817.732.5661

price range: $-$$

hours: Tues. – Thurs., 6 a.m.3:30 p.m., 5 p.m.-9 p.m. Fri., 6 a.m. -3:30 p.m., 5 p.m.-10 p.m. Sat., 7 a.m.-3 p.m., 5 p.m.-10 p.m. Sun. & Mon., Closed what we like: The atmosphere is authentic, and you can't go wrong with any of the desserts. what we don’t like: With everything made in house, we were surprised that the chips came out of a bag.

popular café that creates life-long regulars out of guests. Muller recently hired Peter Kreidler as executive chef to bring his skill to the new dinner menu.

The menu ranges from sandwiches and bratwurst to innovative burgers. Several local craft beers and a limited, yet adequate wine selection and several coffee/espresso offerings are available. Prices are exceptionally reasonable.

our recommendation: Don't you dare leave without trying the Black Forest Cake.

Owner Hans Peter Muller took over his father's restaurant in 1992 and has since transformed this bakery into the go-to dessert destination and

Attempting to save room for dessert, I ordered the Salad Plate ($5.45) with the chicken option and a cup of the soup of the day ($2.50). Unfortunately, our server never delivered the soup to the table. A scoop of chicken salad was served with a carrot cake sandwich and side of fruit.

Both creamy and tangy, the chicken was lightly shredded as opposed to cubed. Bits of celery and pickle added a nice crunch. The savory sandwich featured a light spreading of cream cheese between two small pieces of dense carrot cake, which wasn’t overly sweet and was chock-full of fragments of nuts and raisins. Disappointed with the side serving of a bland, watery tomato, the pickle slices were firm, flavorful and crisp.

My dining companion ordered The Smoking Cuban ($8) with a side of the café’s potato salad, and he generously

allowed me to sample it. Pecan smoked pork loin and Applewood ham fuse together with the aid of melted Swiss cheese. What really makes this sandwich stand out is the intense smoky flavor and the housemade sesame bun. I suggest dipping it in the spicy brown mustard, which is among the many condiments housed in the center of each table.

A side of potato salad is made traditionally and has both a mustard and mayonnaise base, although the mustard is more prominent. It was good, but it wasn’t anything out of the ordinary.

Quite the opposite, the Black Forest Cake ($2.95) is unlike any dessert you’ve ever tasted. Flourless and gluten-free, it’s made with three ingredients (egg white, pure cane sugar and crushed almonds) and is filled with sweetened whipped cream and chocolate shavings. The heavenly slice was airy as the fork crunched through the crackly baked meringue. If Fort Worth were to be assigned an official dessert, this would be it.

The Smoking Cuban at Swiss Pastry Shop is elevated by a sesame bun and smoky flavors.

Real, honest-to-goodness grocery store butchers – artisans really, who cut meat by hand, using ultrasharpened knives and a good cutting board – have all but disappeared in America.

“Most grocery stores get their meat already wrapped and ready to sell,” says Carey Wilson, head butcher at Roy Pope Grocery. Nestled off the bricks of Camp Bowie in Fort Worth’s cozy Westside, Roy Pope Grocery retains many reassuring

carey wilson’s Perfect ribeye steak

“No butter! All of our steaks are exceptional pieces of meat and don’t need sauce or butter to cover up their taste. Keep it simple and let the flavor of the meat come through.”

• Season steak on both sides with salt and pepper to taste. Preheat grill to a good high heat.

• For medium rare, cook steaks 4 – 5 minutes on each side. Remove from grill and let sit a few minutes before eating.

The Butcher’s Craft

| by Judie byrd |

vestiges of a bygone shopping experience where everyone knows your name, each department is lovingly fussed over, and every piece of meat that goes out the door is special, and always hand-wrapped in pristine white butcher paper.

“I didn’t start out wanting to be a butcher,” says Wilson. “I started out going to culinary school to become a chef. But when it got to the butchering part, I took a real interest. Seemed to me that it wouldn’t be as hot of a job as being in a kitchen all day. So I learned to cook first, and then I learned to cut meat.”

“I learned the basic cuts at school, but I learned the details here, on the job,” says the 16-year veteran of Roy Pope.

“Smoking (meats) is one thing I love to do. I smoke a lot at home – ribs, butts, or I’ll throw something on the grill. I learned to smoke meat with my dad, oh, over 25 years ago, when he and I did a lot of competitive cook-offs together. I don’t have a fancy smoker, just a plain one, but it’s the wood and temperatures that make a difference. Oh, and my special, secret rub. When I’m smoking, I am very into it, getting up at 3:00 a.m. to check the temperatures. My briskets take 18 hours.”

Wilson brings this same passion for smoking meats to work. “One of our specialties is making our own smoked sausage. On Thursdays we mix and fill the links. Fridays we smoke them. We also smoke our ribs on Fridays.”

Wilson’s culinary back-

ground serves him well when customers have questions about cooking and grilling. He gladly shares his knowledge, including his technique for grilling the perfect ribeye steak. “All of our meat here is heavy-aged and grain-finished. You don’t need anything except salt and pepper and a very hot grill,” he advises.

“The thing I enjoy most about cutting meat is the one-on-one with our customers. I love cutting a specific roast for someone, just like they want it. Maybe a standing rib roast or tenderloin roast for a family’s dinner table. I know it makes a real difference in that dinner. That’s what I like to do.”

roy Pope grocery 2300 Merrick Fort Worth, TX 76107 817.732.2863

Featuring Country Music Legend

Presented by

fwdish restaurant listings

For more information on area restaurants, go to fwtx.com and click on dish.

The Listings section is a readers service compiled by the Fort Worth, Texas magazine editorial staff. The magazine does not accept advertising or other compensation in exchange for the listings. Listings are updated regularly. To correct a listing or request a restaurant be considered for the list, contact Kendall Louis at klouis@fwtexas.com.

pricing: $ - Entrees up to $10, $$ - Entrees $10-$20, $$$ - Entrees $20-$25, $$$$ - Entrees $25 and over

american Arlington/Mid-Cities

Babe’s Chicken Dinner House 230 N. Center St., 817.801.0300. Lunch Hours 11am-2pm Mon.Fri.; Dinner Hours 5pm-9pm Mon.-Fri; All Day 11am-9pm Sat. and Sun. $

Bj’s Restaurant And Brewhouse 201 Interstate 20 E., 817.465.5225. 11am-midnight Mon.-Thur.; 11am-1am Fri.; 10am-1am Sat.; 10am-midnight Sun. $-$$

Chef Point Cafe 5901 Watauga Rd., Watauga, 817.656.0080. 11am-9pm Mon.-Thu.; 11am-10pm Fri.; 7am-10pm Sat.; 10am-9pm Sun. Breakfast Saturdays. $-$$

Dave & Busters 425 Curtis Mathes Way, 817.525.2501. 11am-midnight Sun.-Thur.; 11am1am Fri.-Sat. $$

Houlihan’s 401 E. 1-20 Hwy., 817.375.3863. 11ammidnight, bar 1am Mon.-Thu.; 11am-1am, bar 2am Fri.-Sat.; 11am-10pm, bar midnight Sun. $$-$$$

Humperdink's Restaurant And Brewery 700 Six Flags Drive, 817.640.8553. 11am-2am Mon.Sat.; 11am-midnight Sun. $$

J Gilligan's Bar & Grill 400 E. Abram. 817.274.8561. 11am-10pm Mon.-Wed.; 11ammidnight Thu.-Sat.; 11am-9pm Sun.; drafthouse open nightly 11am-2am $

Mac’s Bar & Grill 6077 W. I-20, 817.572.0541. 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 10am-2:30pm and 3pm-10pm Sun. $$ No Frills Grill 4914 Little Rd., 817.478.1766.

Other locations: 801 S. Main St. #109, Keller, 817.741.6344. 2851 Matlock Rd., Ste. 422, Mansfield, 817.473.6699. 1550 Eastchase Pkwy., Ste. 1200, Arlington, 817.274.5433. 11am-2am daily. $ Potager 315 S. Mesquite St., 817.861.2292. 11am3pm Tues.-Wed.; 11am-9pm Thu.-Sat. Cash/ Check only $$

Rose Garden Tearoom 3708 W. Pioneer Pkwy., 817.795.3093. 11:30am-3:30pm Mon.-Sat.; closed Sun. $

Restaurant 506 at The Sanford House 506 N. Center St., 817.801.5541. Lunch Hours 11am-2pm Wed.-Sun.; Dinner Hours 6-9pm Thu.-Sat. $-$$

Southern Recipes Grill 2715 N. Collins St., 817.469.9878. 11am-9pm Mon.-Fri.; 8am-9pm Sat.; 8am-4pm Sun. $-$$

Steve's Garden & Grill 223 Depot St., Mansfield. 817.473.8733. Tues.-Thur. 11am-9pm; Fri. 11am10pm; Sat. 4 pm-10pm; Sun.-Mon. closed. $-$$ Ventana Grille 7005 Golf Club Dr., 817.548.5047. 6:30am-9pm daily $-$$

Burleson

Babe’s Chicken Dinner House 120 S. Main St., 817.447.3400. 11am-2pm lunch and 5pm-9pm dinner Mon.-Fri.; 11am-9pm Sat.-Sun. $

Dalton's Corner Bar & Grill 200 S. Main St., 817.295.5456. 11am-midnight Mon.-Wed.; 11am2am Thu.; 8am-2am Fri.-Sat.; 8am-midnight Sun. $$

The Porch 140 S. Wilson St., 817.426.9900. 6:30am8pm Sun.-Thu.; 6:30am-9pm Fri.-Sat. $$ Colleyville Market Street 5605 Colleyville Blvd., 817.577.5020. 6am-10pm daily. $

Trio New American Cafe 8300 Precinct Line Road, Ste. 104, 817.503.8440. 11am-3pm Tue.-Sat.; 5pm-9pm Thu.-Sat. BYOB. $$ Fort Worth

Bird Cafe 155 E. 4th and Commerce, 817.332.2473. 11am-midnight Mon.-Thur.; 11am-2am Fri.-Sat.; 10am-10pm Sun. $$

Bluebonnet Café 2223 Haltom Rd., Haltom City, 817.834.4988. 6:30am-2:30pm Mon.-Sat. $ Brewed 801 W. Magnolia Ave., 817.945.1545. 8am10pm Tue.-Wed.; 8am-11pm Thu.; 8am-midnight Fri.-Sat.; 9:30am-2:30pm Sun. $-$$

Buffalo Bros Pizza Wings & Subs 3015 S. University Dr., 817. 386.9601. 11am-2am daily. $$ Buttons 4701 W. Freeway, 817.735.4900. 11am10pm Sun.-Tues.; 11am-midnight Wed.-Thu.; 11am-2am Fri; noon-2am Sat. $$$

Cast Iron Restaurant 1300 Houston St., 817.350.4106. 6am-10:30am Mon.-Sat.; 6am-2pm Brunch, Sun.; 11am-2pm. and 5pm-10pm daily. $$

Cat City Grill 1208 W. Magnolia Ave., 817.916.5333. Lunch: 11am-2:30pm Mon.-Fri.; Dinner: 5:30pm9pm Mon.-Thu.; 5:30pm-10pm Fri.-Sat.; Brunch: 10:30am-1:30pm Sun. $$-$$$ Charleston’s 3020 S. Hulen St., 817.735.8900. 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 11am-9pm Sun. $$

Clay Pigeon 2731 White Settlement Rd., 817.882.8065. Lunch 11am-2pm Mon.-Fri.; Dinner 4:30pm-10pm Mon-Sat, Closed Sun. $$$ Cowtown Diner 305 Main St., 817.332.9555. 8 am-9pm Mon.-Thur.; 8am-10pm Fri.-Sat.; 8am4pm Sun. $$-$$$

Curly’s Frozen Custard 4017 Camp Bowie Blvd., 817.763.8700. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $

Del Frisco's Grille 154 E. 3rd St., 817.887.9900. Lunch 11am-4pm Mon.-Sun.; Dinner - 4pm10pm Sun. and 4pm-11pm Mon.-Sat. $$

Dixie House Cafe 3701 E. Belknap St., 817.222.0883. Other locations: 6200 Calhoun St., 817.451.6180. 5401 S. Hulen St., 817.361.8500. 5401 Blue Mound Rd., 817.625.4115. 6:30am-2pm Mon.-Thu. & Sat.; 6:30am-8:30pm Fri. $ Drew’s Place 5701 Curzon Ave., 817.735.4408. 10:30am-6pm Tue.-Sat.; Closed Sun.-Mon. $-$$

Ellerbe Fine Foods 1501 W. Magnolia Ave., 817.926.3663. Closed Sun.-Mon.; 11am-2pm and 5:30pm-9pm, Tue.-Thu.; 11am-2pm and 5:3010pm, Fri.; 5:30pm-10pm, Sat. $$-$$$

The Social House 840 Currie St., 817.820. 1510. 11am-2am Mon.-Sun. $$

Fred’s Texas Cafe 915 Currie St., 817.332.0083. 10:30am-midnight Tue.-Sat.; 10am-9pm Sun. Closed Mon. 2730 Western Center, 817.232.0111. 10:30am-midnight Tue.-Sat.; 3509 Blue Bonnet Circle, 817.916.4650. 10:30am-2am Mon.-Sun. $$ Little Red Wasp 808 Main St., 817.877.3111. 11am-10pm Mon.-Thurs.; 11am-midnight Fri.; 10am-midnight Sat.; 10am-10pm Sun.; Brunch to 4pm Sat.-Sun. $$-$$$

Lucile’s Stateside Bistro 4700 Camp Bowie Blvd., 817.738.4761. 11am-10pm Mon.-Thu.; 11am-11pm Fri.; 9am-11pm Sat.; 9am-10pm Sun. $$

Lunch Box 6333 Camp Bowie Blvd., 817.738.2181. 10:30am-3pm Mon.-Fri.; 10:30am-2:30pm Sat.Sun. $

MAX's Wine Dive 2421 W. 7th St., Ste. 109, 817.870.1100 4pm-11pm Mon.-Thu.; 4pmmidnight Fri. & Sat.; 4pm-10pm Sun.; Brunch 10am-3pm Sat. & Sun.; Happy Hour 4pm-6pm Mon.-Fri. $-$$

Pappadeaux 2708 W. Freeway, 817.877.8843. Other location: 1304 E. Copeland Rd., Arlington, 817.543.0544. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $$

Montgomery Street Café 2000 Montgomery St., 817.731.8033. 6am-2pm Mon.-Sat. $

Old Neighborhood Grill 1633 Park Place Ave., 817.923.2282. 7am-9pm Mon.-Sat. $

Ol’ South Pancake House 1509 S. University Dr., 817.336.0311. Open 24 hours. $

Paris Coffee Shop 704 W. Magnolia, 817.335.2041. 6am-2:30pm Mon.-Fri.; Breakfast Only 6am-11am Sat. $

Park Hill Cafe 2974 Park Hill Dr., 817.921.5660. Lunch 10am-2:30pm, Dinner 6pm-9pm Mon.Fri.; Brunch 10am-1pm Sat.-Sun. $-$$

Pop’s Safari 2929 Morton St., 817.877.0916. 9am10pm Mon.-Thu.; 9am-midnight Fri.-Sat.; closed Sun. $$-$$$

Rise & Shine 3636 Altamesa Blvd., 817.423.3555. 6am-2pm daily. $

Secret Garden Tearoom 2601 Montgomery St., 817.763.9787. 11am-3pm Mon.-Fri.; 11am-4pm Sat.; noon-4pm Sun. $

The Live Oak Music Hall & Lounge 1311

Lipscomb St., 817.926.0968. 3pm-midnight Tue.Thur. and Sun.; 3pm-2am Fri.; 1pm-2am Sat. $$

The Rose Garden Tea Room 7200 Camp Bowie Blvd., 817.731.7673. 11:30am-3:30pm Mon-Sat.; 12pm-3:30pm Sun. $

Twin Creeks Café 3400 W. Loop 820 S. (inside Frank Kent Honda), 817.696.4360. 8am-3:30pm Mon.-Sat. $

Vidalias Southern Cuisine 200 Main St., 817.210.2222. 6am-10pm daily. $$

Westside Café 7950 W. Camp Bowie Blvd., 817.560.1996. 6am-10pm daily. $

The Zodiac Room At Neiman Marcus 2100 Green Oaks Blvd., 817.989.4650. 11am-3pm Mon.Sat.; 1pm-6pm Sun. $$ Grapevine

Into The Glass 322 S. Main St. 817.442.1969. 11am-10pm Mon.-Tue.; 11am-11pm Wed.-Thu.; 11am-midnight Fri.-Sat. $$

Mac's on Main 909 S. Main St., Ste. 110, 817.251.6227. 11am-3pm, lunch Mon.-Sat.; 4:30-9:30pm Mon.-Thu.; 4:30-10pm Fri.&Sat.; 10am-2:30pm brunch, 4:30-9:30pm Sun.; $$

Tolbert's Restaurant 423 S. Main St. 817.421.4888. 11am-9pm Mon.-Thu.; 11am9:30pm Fri.-Sat.; 11am-8:30pm Sun. $$ Winewood Grill 1265 S. Main St., Grapevine, 76051 817.421.0200. 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 11am-9pm Sun. $$-$$$ Keller/laKe Country

FnG Eats 201 Town Center Ln., Ste. 1101, 817.741.5200 11am-9pm Mon.-Thu.; 11am-10pm Fri.; 10:30am-10pm Sat.; 10:30am-9pm Sun. $$ roanoKe

Babe’s Chicken Dinner House 104 N. Oak, 817.491.2900. 11am-9pm daily $ Blue Hangar Cafe 700 Boeing Way, 817.491.8283. 10:30am-2pm Mon.-Fri.; 7am-2pm Sat. $ Classic Cafe 504 N. Oak St., 817.430.8185. Lunch Hours 11am-2:30pm Mon.-Fri.; Dinner Hours 5pm-9pm Mon.-Thu.; 5pm-10pm Fri. & Sat. $$$$$

Dove Creek Café 204 S. Hwy. 377, 817.491.4973. 6am-8pm Mon.-Fri.; 6am-3pm Sat. & Sun. $ Reno Red's Frontier Cooking 304 S. Hwy. 377, 817.491.4855. 11am-9pm Sun.-Thu.; 11am-10pm Fri.-Sat. $-$$

SouthlaKe

Café Express 1472 Main St., 817.251.0063. 7am9pm Sun.-Thu.; 7am-10pm Fri.-Sat. $$

The Cheesecake Factory 1440 Plaza Place, 817.310.0050. 11am-11pm Mon.-Thu.; 11am-midnight Fri.-Sat.; 10am-11pm Sun. $$ Del Frisco's Grille 1200 E. Southlake Blvd., 817.410.3777. 11am-11pm Mon.-Sat.; 11am-10pm Sun. $$

Modern Market 1161 E. Southlake Blvd. Bldg. O, Suite 260. 817.442.0123. Break-

fast: 8am-11am Mon.-Sun.; Lunch/ Dinner: 11am-9pm Mon.-Sun. $$

Wildwood Grill 2700 E. Southlake Blvd., 817.748.2100. 11am-11pm daily. $-$$

Weatherford

Fire Oak Grill 114 Austin Ave., 817.598.0400. Lunch: 11:30am-2pm Tue.-Fri.; Dinner: 5pm9pm Tue.-Thu.; 5pm-10pm Fri.-Sat. $$-$$$

Weatherford Downtown Café 101 W. Church St., 817.594.8717. 7am-3pm Mon.-Wed.; 7am-8pm Thu.-Sat.; 8am-3pm Sun. $

asian arlinGton

Bethany Boba Tea House 705 Park Row Dr., 817.461.1245. 11am-10pm daily. $

Genghis Grill 4000 Five Points Blvd., Ste. 189, 817.465.7847. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $$

Orchid City Fusion Cafe 2135 Southeast Pkwy., 817.468.3777. 11am-9pm Mon.-Sat.; noon-9pm Sun. $$

Pei Wei 2100 N. Collins St., 817.299.8687. Other locations: 4133 E. Cooper St., 817.466.4545. 10:30am-9pm Sun.-Thu.; 10:30am-10pm Fri.Sat. $

Piranha’s Killer Sushi 859 N.E. Green Oaks Blvd., 817.261.1636. Other locations: Arlington Highlands 309 Curtis Mathes Way, Ste. 149 817.465.6455 11am-10pm Mon.-Thu.; 11am-11pm Fri.; noon-11pm Sat.; Noon-10pm Sun. $$ Sukhothai 423 Fielder North Plaza, 817.860.4107. 11am-2pm Mon.-Fri.; 5pm-9:30pm Mon.-Sat.; $

Taste Of Thai 2535 E. Arkansas Lane, 817.543.0110. 11am-3pm, 4:30pm-10pm Mon.-Fri.; 11:30am-3pm, 4:30pm-10pm Sat.; 11:30am-9:30pm Sun. $ Bedford

MK's Sushi 2400 Airport Fwy., Ste. 130, 817.545.4149. Lunch 11am-2:30pm Mon.-Fri.; Dinner 4pm-10pm Mon.-Fri.; 5pm-10pm Sat.Sun. $$

Thai Jasmine 3104 Harwood Rd., 817.283.8228. 11am-9pm Tue.-Thu. and Sun.; 11am-9:30pm Fri.-Sat. $

BurleSon

Taste Of Asia 130 NW John Jones Drive, Ste 206, 817.426.2239. 11am-9pm Sun.-Thu.; 11am-10pm Fri.-Sat. $ fort Worth

Asia Bowl & Grill 2400 Lands End, Ste. 115, 817.738.1688. 11am-9:30pm Sun.-Thu.; 11am10pm Fri.-Sat. $

Blue Sushi Sake Grill 3131 W. 7th St., 817.332.2583. 11am-10pm Mon.-Thu.; 11ammidnight Fri.; noon-midnight Sat.; noon-10pm Sun. $-$$

Cannon Chinese Kitchen 304 W. Cannon St. 817.238.3726. Lunch 11am-2:30pm Mon.-Fri.; Dinner 5pm-9pm Mon.-Thu.; 5pm-10pm Fri.; 3pm-10pm Sat.; Closed Sun. $$

Edohana Hibachi Sushi 2704 S. Hulen, 817.924.1144. Other locations: 5816 S.W. Loop 820, 817.731.6002. Lunch 11:15am-2:15pm

Mon.-Fri.; Dinner 5:15pm-10pm Mon.-Thu.; 4:45pm-10:30pm Fri.-Sat.; 4:45pm-9:30pm Sun $$

Hanabi Ramen & Izakaya 3204 Camp Bowie Blvd., 817.420.6703. Lunch 11am-2:30pm Mon.Sat.; Dinner 5pm-10pm Mon.-Thu.; 5pm-11pm Fri.-Sat.; Closed Sun. $$

HoYA Korean Kitchen 355 W. 3rd St., 817.334.7999. 11am-9pm Mon.-Sun. $ Japanese Palace 8445 Camp Bowie W., 817.244.0144. 5pm-10pm Sun.-Thu.; 5pm-11pm Fri.-Sat. $$-$$$

Kin Kin Urban Thai 2801 Currie St., 817.984. 1363. 11am-10pm Mon.-Thu.; 11am-11pm Fri.; 12pm-11pm Sat.; 12pm-9pm Sun. $$ Kona Grill 3028 Crockett St., 817.210.4216. 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 11am-10pm Sun. $$

Little Lilly Sushi 6100 Camp Bowie, Ste. 12, 817.989.8886. 11am-2pm Mon.-Sat.; 5pm-10pm Mon.-Thu.; 5pm-11pm Fri.-Sat.; noon-9pm Sun. $$

My Lan 4015 E. Belknap St., 817.222.1471. 9am9pm Mon.-Sun. Closed Wed. $

Pappa Chang Asian Bistro 1526 Pennsylvania Ave., 817.348.9888. Buffet 11am-2:30pm Sun.Fri.; 10:30am-9:30pm Sun.-Thu.; 10:30am-10pm Fri.-Sat. $

Pei Wei 5900 Overton Ridge Blvd., Ste. 130, 817.294.0808 Other location: 2600 W. 7th St., Ste. 101, Montgomery Plaza, 817.806.9950. 10:30am-9pm Sun.-Thu.; 10:30am-10pm Fri.Sat. $

P.F. Chang’s 400 Throckmorton, 817.840.2450. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $ Pho Little Saigon 6942 Green Oaks Rd., 817.738.0040. 10am-9pm Mon.-Sun. $

Phu Lam 4125 E. Belknap St., 817.831.9888. 10am9pm Daily $-$$

Piranha’s Killer Sushi 335 W. 3rd St., 817.348.0200. 11am-10pm Mon.-Wed.; 11am11pm Thu.; 11am-midnight Fri.; noon-midnight Sat.; noon-10pm Sun. $$

Shinjuku Station 711 W. Magnolia Ave., 817.923.2695. 5pm-9pm Mon.; 11am-9pm Tues.Thu.; 11am-10pm Fri.; 5pm-10pm Sat. $-$$

Sushi Axiom Japanese Fusion Restaurant 4265 Donnelly Ave., Ste. 101, 817.735.9100. Other locations: 2600 W. 7th St., 817.877.3331. 11am10pm Mon.-Thu.; 11am-11pm Fri.; noon-11pm Sat.; noon-10pm Sun. $$

Szechuan 4750 Bryant Irvin Rd., Cityview Plaza, 817.346.6111.; 5712 Locke Ave., 817.738.7300. 11am-9:30pm Mon.-Thu.; 11am-10pm Fri.-Sat. $-$$

Taste Of Asia 4484 Bryant Irvin Road, Ste. 101, 817.732.8688. 11am-9:30pm Sun.-Thu.; 11am-10pm Fri.-Sat.; 9324 Clifford St., Ste. 116, 817.246.4802. 11am-9pm Sun.-Thu.; 11am-10pm Fri.-Sat,; 7420 Beach St., 817.503.1818. 11am-9pm Sun.-Thu.; 11am-10pm Fri.-Sat. $

Thailicious 4601 W. Freeway. Ste. 206 (Chapel Hill at I-30 & Hulen), 817.737.8111. Mon.-Thu. 11am-

Fort Worth, Texas: The City’s Magazine

fwdish restaurant listings

3pm and 4.30pm-9.30pm; Fri. 11am-3pm and 4:30pm-10pm; Sat. 11am-10pm; Sun. 11am-9pm. $-$$

Thai Select 4630 SW Loop 820, 817.731.0455. 11am-9:30pm Mon.-Thur.; 11am-10pm Fri.-Sat.; 11am-9pm Sun. $

Thai Tina’s 600 Commerce St., 817.332.0088. 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 11am-9pm Sun. $$

Tu Hai Restaurant 3909 E. Belknap St., 817.834.6473. 9am-8pm Mon.-Sat; Closed Sun. $ Grapevine

Edohana Hibachi Sushi 1501 Hwy. 114 Ste. 100, 817.251.2004. Lunch: 11:15am-2:15pm Mon.-Fri.; Dinner: 5:15pm-10pm Mon.-Thu.; 4:45pm10:30pm Fri.-Sat.; 4:45pm-9:30pm Sun. $$ P.F. Chang’s 650 W. Highway 114, 817.421.6658. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $$ Hurst

Sweet Basil Thai Cuisine 977 Melbourne Rd., 817.268.2899. Lunch: 11am-2:30pm Mon.-Fri.; Dinner: 5pm-9:30pm Mon.-Fri.; 11am-9:30pm Sat.; 11:30am-8pm Sun. $-$$ Mansfield

Sake Hibachi Sushi And Bar 100 W. Debbie Lane, Mansfield, 817.453.5888. 11am-10pm, Mon.-Thu.; 11am-10:30pm, Fri.-Sat.; noon-10pm, Sun. $-$$

soutHlake

Gingerine Fresh Asian 2750 E. Southlake Blvd., Ste. 100, 817.749.0998. 11am-10pm Sun.-Fri.; noon-10pm Sat. $

Kobeya Japanese Hibachi & Sushi 1230 Main St., 817.416.6161. Lunch: 11:30am-2:30pm Mon.Fri; noon-3:30pm Sat.-Sun.; Dinner: 5pm-10pm Sun.-Thu.; 5pm-11pm Fri.-Sat. $$

Pei Wei 1582 E. Southlake Blvd., 817.722.0070. 10:30am-9pm Sun.-Thu.; 10:30am-10pm Fri.Sat. $

RA Sushi 1131 E. Southlake Blvd. Bldg. L. 817.601.9590. 11am-12am Sun.-Thu.; 11am-1am Fri.-Sat. $$

Sushi Sam 500 W. Southlake Blvd., Ste. 138, 817.410.1991. Lunch: 11am-2:30pm Mon.-Sat.; Dinner: 5pm-9:30pm Sun.-Thu.; 5pm-11pm Fri.Sat. $-$$ barbecue arlinGton

David's Barbecue 2224 W. Park Row. Dr. 817.261.9998. 11am-9pm Tues.-Sat. $

Dickey’s Barbecue Pit 5530 S. Cooper, 817.468.0898. 1801 Ballpark Way, 817.261.6600. 11am-9pm daily. $ Oh My Bbq 901 E. Arkansas Ln. 817.303.1499. 10am-8pm Mon., Wed.; 10am-7pm Tues., Thu.; 10am-9pm Fri.-Sat. $ fort WortH

Angelo’s 2533 White Settlement Rd., 817.332.0357. 11am-9pm Mon.-Wed.; 11am-10pm Thu.-Sat.; closed Sun. $

Billy Bob's Texas Honky Tonk Kitchen 2520 Rodeo Plaza. 817.626.2340. 11am-9pm Mon.Wed.; 11am-10pm Thu.; 11am-1am Fri.-Sat.;

noon-9pm Sun. $

Billy's Oak Acres BBQ 1700 Las Vegas Trail North, 817.367.2200. 11am-8pm Tue.-Wed.; 11am-9pm Thu.-Sat.; noon-5pm Sun.; Closed Mon. $

Cooper's Old Time Pit Bar-B-Que 301 Stockyards Blvd., 817.626.6464. 11am-8:30pm Sun.-Thu.; 11am-9:30pm Fri. and Sat. $

Cousin’s Pit Barbecue 6262 McCart Ave., 817.346.2511. Other locations: 5125 Bryant Irvin Rd., 817.346.3999. 9560. Feather Grass Ln., 817.750.2020. 11am-9pm Mon.-Sat. $

Dickey’s Barbecue Pit 451 University Dr., 817.231.8813. 11am-9pm daily. Other locations: 951 N. Beach St., 682.647.0222. 11am-9pm daily. 1989 Colonial Pwy., 817.759.7400. 11am9pm daily. 5412 Blue Mound Rd., 817.289.0027.

10:30am-8:30pm Sun.-Thu.; 10:30am-9pm Fri.Sat. $

Heim Barbecue Heim Barbecue 201 E. Hattie Street. 817.876.2741. 11am-2pm Thu.-Sat; Closed Sun.-Wed. $$

Railhead Smokehouse 2900 Montgomery St., 817.738.9808. 11am-9pm Mon.-Sat. $

Red Hot And Blue 3000 S. Hulen St., 817.731.8770. 9143 Grapevine Hwy., 817.605.1333. 11am-9pm Sun.-Thu.; 11am-10pm Fri.-Sat. $$

Riscky’s 6701 Camp Bowie Blvd., 817.989.1800. Other locations: 140 E. Exchange Ave. 817.626.7777. 300 Main St., 817.877.3306. 9000 U.S. 377, Benbrook, 817.249.3320. 11am-9pm Sun.-Mon.; 11am-10pm Tue.-Thu.; 11am-11pm Fri.-Sat. $

Sammie's Bar-B-Q 3801 E. Belknap, 817.834.1822. 9am-9:30pm Mon.-Thu.; 9am-10:30pm Fri.-Sat.; 11:30am-5pm, Sun. $-$$

Smokey's Bbq 5300 E. Lancaster Ave. 817.451.8222. 11am-8pm Mon.-Thu.; 11am-9pm Fri.; 8am-8pm Sat.; 8am-4pm Sun. $

The Smoke Pit 2401 E. Belknap St., 817.222.0455. 10:30am-9pm Mon.-Fri.; 10:30am-7pm Sat. $-$$ Trailboss Burgers 140 E. Exchange Ave, 817.625.1070. 11am-7pm Sun.-Thu.; 11am-9pm Fri.; 11am-10pm Sat. $-$$ Hurst

Dickey’s Barbecue Pit 1858 Precinct Line Rd., 817.656.0200. 10:30am-9pm daily. $ WHite settleMent Soda Springs Bar-B-Q 8620 Clifford St., 817.246.4644. Mon.-Sat. 11am-2pm; Thurs. 4 pm8pm; Fri. 11am-8:30pm; Sat. 11am-8pm; Sun. closed. $-$$

brazilian fort WortH

Rafain Brazilian Steakhouse 2932 Crockett St., 817.862.9800. 11am-2pm, 5pm-9:30pm Mon.Thu.; 11am-2pm, 5pm-10pm Fri.; 4:30-10:30pm Sat; 12pm-3pm, 4:30pm-9pm Sun. $$$ Texas De Brazil 101 N. Houston St., 817.882.9500. Brunch: 11am-3pm Sun.; Lunch: 11am-2pm Fri.; Dinner: 5-9:30pm Mon.-Thu.; 5pm-10pm Fri.; 4:30pm-10pm Sat.; 4pm-9pm Sun. $$$

Grapevine

Boi Na Braza 4025 William D. Tate, 817.251.9881. 5pm-10pm Mon.-Sat.; 5pm-9pm Sun. $$$

burgers & sandwiches arlinGton

Al’s Hamburger’s 1001 N.E. Green Oaks Blvd.. Ste. 103, 817.275.8918. 7am-9pm Mon.-Sat. $

Chapps 2045 N. Hwy. 360, 817.649.3000. Other locations: 153 Southwest Plaza (1-20 & Little Road), 817.483.8008. 2596 E. Arkansas, 817.460.2097. 11am-9pm daily. $

Chop House Burgers 2230 Park Row Drive, Ste. 116, 817.459.3700. 11am-9pm Mon.-Sat. $

Kincaid’s 3900 Arlington Highlands Blvd., Ste. 113, 817.466.4211. 11am-9pm Mon.-Sat.; 11am7pm Sun. $

Tom's Burgers & Grill 1530 N. Cooper St., 817.459.9000. 6am-10pm Mon.-Sat.; 6am-9pm Sun. $-$$ fort WortH

Dutch’s 3009 S. University Dr., 817.927.5522. 11am9pm Sun.-Wed.; 11am-10pm Thu.-Sat. $

The Great Outdoors 3204 Camp Bowie Blvd., 817.877.4400. 9am-9pm Mon.-Sat.; 10am-8pm Sun. $

Kincaid’s 4901 Camp Bowie Blvd., 817.732.2881. Other locations: 4825 Overton Ridge Blvd., 817.370.6400. 3124 Texas Sage Trail, 817.750.3200. 11am-9pm Mon.-Sat.; 11am-7pm Sun. $

The Love Shack 110 E. Exchange Ave., 817.740.8812. $

M & O Station Grill 200 Carroll St., 817.882.8020. 11am-4pm Sun.-Tue.; 11am-8pm Wed.-Thu.; 11am-9pm Fri.-Sat. $

Pappas Burgers 2700 W. Freeway, 817.870.9736. 11am-9pm Sun.-Thu.; 11am-11pm Fri. & Sat. $-$$

Rodeo Goat 2836 Bledsoe & Currie, 817.877.4628. 11am-11pm Sun.-Thu.; 11am-1am Fri.-Sat. $-$$ Shaw's Patio Bar And Grill 1051 W. Magnolia Ave. 817.926.2116. 11am-2:30pm Mon.; Tue.-Thu. 11am- 9pm; Fri.-Sat. 11am-10pm; 10:30am-4pm. Sun. $-$$

Thurber Mingus 4400 White Settlement Rd., 817.570.0537. 11am-10pm Tue.-Thu.; 11am-11pm Fri.-Sat.; 10:30am-10pm Sun.; Closed Mon. $$ Tommy’s Hamburger Grill 5228 Camp Bowie Blvd., 817.569.1111. Other location: 2455 Forest Park Blvd., 817.920.1776. 11am-9pm Mon.-Sat.; 11am-8pm Sun. $ Trinity Brewhouse 2725 W. 7th St., 817.335.2575. 11am-1am Mon.-Wed.; 11am-2am Thu.-Sun. $ Woodshed Smokehouse 3201 Riverfront Drive, 817.877.4545. 10am-10pm Mon.-Thu.; 10am11pm Fri.; 8am-11pm Sat.; 8am-10pm Sun. $-$$ Z’s Café 1116 Pennsylvania Ave. 817.348.9000. 10am-3pm Mon.-Fri. $ soutHlake

Johnny B’s Burgers & Shakes 2704 E. Southlake Blvd., 817.749.0000. 10:30am-8:30pm Mon.-Thu.; 10:30am-9pm Fri.-Sat.; 10:30am3pm Sun. $

Kincaid’s 100 N. Kimball Ave., 817.416.2573.

11am-9pm Mon.-Sat.; 11am-7pm Sun. $

CONTINENTAL

ARLINGTON

Café At Daireds 2400 W. I-20, 817.465.9797. 817.465.9797. 12pm-6pm Sun.; 9am-6pm Mon.; 9am-7pm Tue.; 9am-9pm Wed.-Thu.; 9am-6pm Fri.; 8:30am-5:30pm Sat. $-$$

FORT WORTH

Six10Grille 610 Main St., 817.332.0100. 6:30am-9pm Sun.-Thu.; 6:30am-10pm Fri.-Sat. $-$$$

DELIS & BAKERIES

ARLINGTON

Iris Bagel And Coffee House 5801 W. Interstate 20, 817.561.9989. 5:30am-2pm Mon.-Sat.; 7am-2pm Sun. $

FORT WORTH

Baker Bros. American Deli 6333 Camp Bowie Blvd., Ste. 244, 817.989.1400. Other locations: 501 Carroll St., Ste. 658., 817.332.0500. 3300 Heritage Trace Pwy., Ste. 110, 817.750.6666. 11am-9pm daily. $

Black Rooster Bakery 2430 Forest Park Blvd., 817.924.1600. 7am-4pm Tue.-Fri., 8am-4pm Sat. $

Bluebonnet Bakery 4705 Camp Bowie Blvd., 817.731.4233. 7am-6pm Mon.-Fri.; 7am-4pm Sat. $

Boopa’s Bagel Deli 6513 N. Beach St., 817.232.4771. 5:30am-2pm Mon.-Fri.; 6:30am-2pm Sat.; 6:30am1pm Sun. $

Carshon’s Delicatessen 3133 Cleburne Rd., 817.923.1907. 9am-3pm Mon.-Sat. $ Corner Bakery Café 3010 S. Hulen St., 817.665.9949. 6:30am-9pm daily. $

The Cupcake Cottage 5015 El Campo Ave., 817.732.5670. 10am-4pm Tues.-Fri.; 10am-2pm Sat. $ Esperanza’s Mexican Café & Bakery 2122 N. Main St., 817.626.5770. 6am-7pm daily. Other locations: 1109 Hemphill St., 817.332.3848. 6:30am-7pm daily. 1601 Park Place Ave. 817.923.1992. 6:30am-9pm Mon.-Thu.; 6:30am-10pm Fri.-Sat.; 6:30am-5pm Sun. $

J. Rae's 935 Foch St., 817.332.0090. 9 am-7pm Mon.Sat. $

Jason's Deli jasonsdeli.com. Hours vary. $-$$ Kolache Shoppe 6724 Brentwood Stair Rd., 817.457.0071. 6am-10:30am Tue.-Sat.; 7am-10:30 Sun. $

McKinley’s Fine Bakery & Café 1616 S. University Dr. Ste. 301, 817.332.3242. 8am-6:30pm Mon.-Sat.; 11am-5pm Sun. $

Panera Bread 1700 S. University Dr., 817.870.1959. Other location: 1804 Precinct Line Rd., 817.605.0766. 1409 N. Collins, Arlington, 817.548.8726. 2140 E. Southlake Blvd., Ste. S. 817.416.5566. 4611 S. Hulen St. 817.370.1802. 6:30am-9pm Mon.-Sat.; 7am-8pm Sun. $

Pearl Snap Kolaches 4006 White Settlement Road. 817.233.8899. 6 am-3pm Mon.-Fri., 7 am-1 pm Sat. & Sun. $

Sweet Sammies 825 Currie St., 817.332.0022. 11am10pm Mon.-Sun.; 11am-10pm Thu.-Sat. $ Swiss Pastry Shop 3936 W. Vickery, 817.732.5661. 6am-5:30pm Tue.-Fri.; 7am-4pm Sat. $ The Snooty Pig 2401 Westport Pkwy., Ste. 120,

fwdish restaurant listings

817.837.1077. Other locations: 1540 Keller Pkwy, Ste. 107, Keller, 817.431.0064.; 100 Country Club Rd., 940.464.0748; 2940 Justin Rd., 972.966.1091. 7am-2pm Mon.-Sat.; 8am-2pm Sun. $

Yogi’s Deli and Grille 2710 S. Hulen St., 817.924.4500. 6:30am-3:30pm Mon.-Fri.; 7am3:30pm Sat.; 7:30am-3pm Sun. $ Grapevine

Breadhaus 700 W. Dallas Rd., 817.488.5223. 9am6pm Tues.-Fri.; 9am-4pm Sat. $$ Main Street Bistro and Bakery 316 Main St., 817.424.4333. 6:30am-6:30pm Mon.-Wed.; 6:30am-10pm Thu.-Sat.; 6:30pm-5pm Sun. $

The Snooty Pig 4010 William D. Tate, 817.283.3800. 7am-2pm Mon.-Sat.; 8am-2pm Sun. $

Weinburger’s Deli 601 S. Main St., Ste. 100, 817.416.5574. 8:30am-7pm Mon.-Sat.; 11am-3pm Sun. $ Hudson oaks

Ultimate Cupcake 3316 Fort Worth Highway, 817.596.9090. 10am-5pm Tue.-Fri.; 10am-1pm Sat.; Closed Sun.-Mon. $ soutHlake

Elegant Cakery 5355 Nolen Drive, Ste. 200, 817.488.7580. 9am-6pm Tue.-Fri.; 9am-4pm Sat.

$-$$

Weinburger’s Deli 3 Village Circle, Ste. 116, Westlake, 817.491.9119. 8:30am-7pm Mon.-Sat.; 11am-3pm Sun. $ eclectic arlinGton

The Melting Pot 4000 Five Points Blvd., Ste. 119, 817.472.9988. 5pm-10pm Mon.-Thu.; 5pm-11pm Fri.; 3:30pm-11pm Sat.; 3pm-9pm Sun. $$-$$$ Fort WortH

Café Modern 3200 Darnell, 817.738.9215. Lunch: 11am-2:30pm Tue.-Thu.; 11am-10pm Fri.; 10am3pm Sat.-Sun. $$

Kimbell Art Museum 3333 Camp Bowie Blvd., 817.332.8451, ext. 251. For reservations call 817.332.8541 ext. 277. Lunch 11:30am-2pm Tue.-Thu. & Sat.; noon-2pm Fri. & Sun.; Dinner 5:30pm-7:30pm Fri. $$ Lili’s Bistro 1310 W. Magnolia Ave., 817.877.0700.

Lunch Hours 11am-2:30pm Mon.-Sat.; Dinner

Hours 5:30pm-9pm Tue.-Thu.; 6pm-10pm Fri. & Sat. $$

Reservoir Bar, Patio And Kitchen 1001 Foch St. 817.334.0560. 3pm-2am Mon.-Fri.; noon-2am Sat.-Sun. $-$$

Righteous Foods 3405 W. 7th St., 817.850.9996. 7am-9pm Mon.-Fri.; 9am-9pm Sat.; Closed Sun. $$

Simply Fondue 111 W. 4th St., 817.348.0633. Lunch: 11am-2pm Mon.-Fri. Dinner: 5-10pm Sun.-Thu.; 5-11pm Fri.-Sat. Sunday Brunch: 10am-2pm. $$-$$$

Spiral Diner 1314 W. Magnolia, 817.332.8834. 11am-10pm Tue.-Sat.; 9am-5pm Sun. $ Vee Lounge 500 Taylor St., 817.332.4833. 11ammidnight Mon.-Wed.; 11am-2am Thu.; 7pm-2am Fri.-Sat. $$

Winslow’s Wine Café 4101 Camp Bowie Blvd.

817.546-6843. Mon.-Thu. 4pm-11pm; Fri. 4pmmidnight; Sat. 10:30am-2pm and 4pm-midnight; Sun. 10:30am-2pm and 4pm-10pm. $-$$$$

ethnic arlinGton

Tandoor Indian Restaurant 1200 N. Fielder Rd., Ste. 532, 817.261.6604. Lunch: 11:30am-2:30pm Sun.-Sat.; Dinner: 5:30pm-10 p.m. Sun.-Sat. $-$$

Fort WortH

Bombay Grill 4625 Donnelly Ave., 817.377.9395. Lunch: 11am-2pm Mon.-Fri.; 11:30am-2:30pm Sat. & Sun.; Dinner: 5:30pm-10pm Mon.-Thu.; 5:30pm-10:30pm Fri. & Sat.; 5:30pm-10pm Sun. $

Byblos 1406 N. Main St., 817.625.9667. 11am-4pm and 5pm-10pm Mon.-Wed.; 11am-2am Thu.-Fri.; 4pm-1:30am Sat.; Sunday available for private parties. $$

Hedary’s 6323 Camp Bowie Blvd., 817.731.6961. 11am-2pm Mon.; 11am-2pm & 5pm-10pm Tues.Fri.; 5pm-10pm Sat.; 5pm-10pm Sun. $ King Tut 1512 Magnolia Ave., 817.335.3051. 11am2:30pm Mon.-Sat. 5:30pm-9pm Mon.-Sat. $$ Maharaja 6308 Hulen Bend Blvd., 817.263.7156. 11am-2pm Mon.-Fri.; 11:30am-2:30pm Sat.-Sun.; 5:30pm-10pm Sun.-Thu.; 5:30pm-10:30pm Fri.Sat. $$

Spice 411 W. Magnolia Ave., 817.984.1800. 11am9:30pm Mon.-Thu.; 11am-10pm Fri.-Sat.; 11am-9pm Sun. $$

french arlinGton

Cacharel 2221 E. Lamar Blvd., Ste. 910, 817.640.9981. 11:30am-2pm & 5pm-10pm Mon.Fri.; 5pm-10pm Sat. $$$

La Madeleine 2101 N. Collins St., Arlington, 817.461.3634. 6:30am-10pm daily. Other location: 4201 S Cooper St., Arlington, 817.417.5100. 6:30am-10pm Sun.-Thu.; 6:30am-11pm Fri.-Sat.

Le Cep 3324 W. 7Th St., 817.900.2468. 5:30Pm10:30Pm Tue.-Sat.; Closed Sun.-Mon. $$$$ Fort WortH

La Madeleine 6140 Camp Bowie Blvd., 817.654.0471. 6:30am-10pm Sun.-Thu.; 6:30am11pm Fri.-Sat. Other locations: 4626 SW Loop 820. 817.717.5200.; 900 Hwy. 114 W., Grapevine, 817.251.0255. 6:30am-10pm daily $ Saint-Emilion 3617 W. 7th St., 817.737.2781. 5:30pm-9pm Tue.-Thu.; 6pm-9pm Fri.-Sat. $$$

german Fort WortH

Edelweiss 3801 Southwest Blvd., 817.738.5934. 5pm-10pm Wed.-Thu.; 5pm-11pm Fri.; 4pm11pm Sat.; noon-9pm Sun. $$ Greenwood’s 3522 Bluebonnet Cir., 817.921.6777. Lunch: 11am-2pm Thu. & Fri. 4pm-9pm Tue.Thu.; 4pm-10pm Fri.-Sat. $$

greek Fort WortH

Café Medi 420 Grapevine Hwy., Ste. 101A, Hurst, 817.788.5110. Other location: 129 E. Olive St., Keller, 817.337.3204. 11am-2:30pm, 5pm-10pm Tue.-Sat.; 11am-9pm Sun. $

Greek House 2426 Forest Park Blvd., 817.921.1473. 11am-8pm Mon.-Sat. $

Jazz Café 2504 Montgomery St., 817.737.0043. 11am-3pm Mon.-Fri.; 9am-3pm Sat.; 9am-2pm Sun. $

The Vine Greek Taverna 2708 W. 7th St., 817.334.0888. 11am-2pm Tue.-Sat.; 5pm-9pm Tue.-Sat. $ italian arlinGton/Mid-Cities

Birraporetti’s 668 Lincoln Square, 817.265.0555. 5pm-10pm daily. $$

Italianni’s 1601 Precinct Line Rd., Hurst, 817.498.6770. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $$

La Bistro 722 Grapevine Hwy., Hurst, 817.281.9333. 11am-9:30pm Mon.-Thu.; 11am-10pm Fri.; 5pm10pm Sat.; 11am-9pm Sun. $$

Mama’s Pizza 1200 N. Fielder, 817.795.8700. Lunch buffet: 11am-2pm daily. Delivery through Entrees-To-Go: 11am-10pm Mon.-Thu.; 11am11pm Fri.-Sat.; noon-10pm Sun. $

Mellow Mushroom 200 N. Center St. 817.274.7173. 11am-9pm Sun.-Thu.; 11am-10pm Fri.-Sat. $$

Moni's 1730 W. Randol Mill Road, Ste. 100, 817.860.6664. 11am-10pm Mon.-Sat.; 11am-9pm Sun. $$

Nizza Pizza 1430 S. Cooper, 817.274.5222. 11am10pm Sun.-Thu.; 10:30am-11pm Fri.-Sat. $ Palio’s Pizza Café 5712 Colleyville Blvd. Ste. 130, 817.605.7555. 11am-10pm daily. $

Piccolo Mondo 829 E. Lamar Blvd., 817.265.9174. Lunch: 11:30am-2:15pm Mon.-Fri.; Dinner: 5:30pm-10:15pm Mon.-Thu.; 5:30pm-11pm Fri. & Sat.; 5pm-10pm Sun. $-$$

Prespa's 4720 Sublett Road, Arlington, 817.561.7540. Other location: 3100 W. Arkansas Ln. B, Dalworthington Gardens, 817.459.2775. 11am-9pm Mon.-Thu.; 11am-10pm Fri.-Sat.; 11am-9pm Sun. $$

Reflections Of Bella Vita 1507 N. Watson Road, Arlington, 817.633.0877. 10am-10pm Mon.-Fri.; 8am-10pm Sat.; 10am-10pm Sun. $ Fort WortH

Aventino’s Italian 5800 Lovell Ave., 817.570.7940.11am-2pm Mon.-Fri.; 5pm-9pm Mon.-Thurs.; 5:30pm-10pm Fri. & Sat. $$$

Bella Italia West 5139 Camp Bowie Blvd., 817.738.1700. 11:30am-1:30pm Mon.-Fri.; 6pm9pm Mon.-Thu.; 6pm-10pm Fri.-Sat. $$ Café Bella 3548 South Hills Ave., 817.922.9500. 11am-10pm Mon.-Fri.; 4pm-10pm Sat. Closed Sun. $-$$

Campisi's 6150 Camp Bowie Blvd., 817.916.4561. 11am-10pm Mon.-Sun. $$

Cane Rosso 815 W. Magnolia Ave., 817.922.9222.

Lunch 11am-3pm Tue.-Fri.; Brunch 11am-3pm Sat.-Sun.; Dinner 5pm-10pm Mon.-Thu.; 5pm11pm Fri.-Sun. $$

Fireside Pies 2949 Crockett St., 817.769.3590. 11am-10pm Sun.-Thu.; 11am-11pm Sat. $$ Fortuna 5837 Camp Bowie Blvd., 817.737.4469.

11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $ La Piazza 2930 Bledsoe St., 817.334.0000. 11:30am2pm Sun.-Fri.; 5pm-10pm Mon.-Thu.; 5pm-11pm Fri.-Sat., available for parties Sun. $$$

Mama’s Pizza 1813 W. Berry St., 817.923.3541.

Other locations: 5800 Camp Bowie Blvd., 817.731.6262. 5811 Bryant Irvin, Ste. 101, 817.346.6262. Lunch buffet: 11am-2pm daily. Delivery through Entrees-To-Go: 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; noon-10pm Sun. $

Mancuso’s 9500 White Settlement Rd., 817.246.7041. 10:30am-9pm Mon.-Thu.; 10:30am10pm Fri.-Sat.; 10am-9pm Sun. $

Margie’s Original Italian Kitchen 9805 Camp Bowie W., 817.244.4301. Lunch: 11am-2pm Mon.Fri.; Dinner: 5pm-10pm Sun.-Thu.; 5pm-11pm Fri.-Sat. $$

Mellow Mushroom 3455 Bluebonnet Circle, 817.207.9677. 11am-9pm Sun.-Wed.; 11am-10pm Thu.-Sat. $$

Milano’s 3416 W. 7th St., 817.332.5226. 11am-10pm Mon.-Sat. $

Nizza Pizza 401 University Dr. 817.877.3900. 11am10pm Sun.-Thu.; 10:30am-11pm Fri.-Sat. $

Nonna Tata 1400 W. Magnolia Ave., 817.332.0250. Lunch: 11am-2pm Tue.-Fri.; Dinner: 5:30pm8:30pm Tue.-Thu.; 5:30pm-9:30pm Fri. $-$$

Piola 3700 Mattison Ave., 817.989.0007. 11am-2pm Mon-Fri; 5pm-10pm Mon-Sat. $$

Pizzeria Uno Chicago Grill 300 Houston St., 817.885.8667. 11am-11pm Sun.-Thu.; 11am-midnight Fri. & Sat. $

Taverna Risotteria 450 Throckmorton St., 817.885.7502. Sunday brunch. 11am-10pm Mon.Thu.; 11am-11pm Fri. & Sat.; 10am-10pm Sun. $-$$

Vivo 53 525 Taylor St., 855.216.2378. 11am-9:30pm Mon.-Thu.; 11am-12am Fri.; 9am-12am Sat.; 9am-9:30pm Sun. $$ Grapevine/Southlake/ Colleyville

Brio Tuscan Grill 1431 Plaza Place, Southlake, 817.310.3136. 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 11am-9pm Sun. $-$$

Buca Di Beppo 2701 E. State Hwy. 114, Southlake, 817.749.6262. 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 11am-9pm Sun. $$

Ferrari’s Italian Villa 1200 William D. Tate Ave., 817.251.2525. 5pm-10pm Mon.-Fri.; 5pm10:30pm Sat.; 4:30pm-9pm Sun. $$-$$$

Nizza Pizza 3930 Glade Rd., Ste. 101, 817.283.4700. 11am-10pm Sun.-Thu.; 10:30am-11pm Fri.-Sat. $

Ruggeri’s Ristorante 32 Village Ln., Ste. 100, Colleyville, 817.503.7373. Lunch: 11am-2pm Mon.-Fri.; Dinner: 5pm-9pm Sun.-Thu.; 5pm10pm Fri.-Sat. $$

Thirteen Pies 1285 S. Main St., Grapevine,

817.416.1285. 11am-10pm Sun.-Thu.; 11am-11pm Sat. $$

latin american

Colleyville/Fort Worth

Gloria’s Colleyville: 5611 Colleyville Blvd., 817.656.1784. 11am-10pm daily. Fort Worth: 2600 W. 7th St., 817.332.8800. 11am-9pm Sun.-Mon.; 11am-10pm Tue.-Thu.; 11am-11pm Fri.-Sat. Arlington: 3901 Arlington Highlands Blvd., Ste. 137, 817.701.2981. 11am-11pm Fri.-Sat. $-$$

Trevino's 1812 Montgomery St., 817.731.8226. 11am to 9pm Mon.-Thu.; 11am-10pm Fri.; 9am-9:30pm Sat.; 9am-9pm Sun.; Breakfast 9am-3pm Sat. & Sun. $-$$

Yucatan Taco Stand 909 West Magnolia Ave., 817.924.8646. 10am-10pm Sun.; 11am-10pm Mon.-Thu.; 11am-midnight Fri.; 10am-midnight Sat. $$

mediterranean

Fort Worth

Chadra Mezza & Grill 1622 Park Place Ave., 817.924.2372. 11am-10pm Mon.-Sat.; Closed Sun. $-$$

Saffron Sky 5913 Donnelly Ave., 817.732.1007. 11am-9pm Tue.-Thu.; 11am-10pm Fri. & Sat.; 11am-3pm Mon.; Closed Sun. $-$$

Terra Mediterranean Grill 2973 Crockett St., Fort Worth, 817.744.7485. 11am-2:30pm and 5pm-10pm, Mon.-Fri.; 11am-11pm, Sat.; noon8pm, Sun. $-$$

Southlake

Luna Grill 1141 E. Southlake Blvd. Suite 530. 817.488.8811. 11am-9pm Mon.-Sun. $-$$

mexican arlinGton

Chipotle 5001 S. Cooper St., Ste. 125, 817.522.0012. Other location: 2151 N. Collins St., 817.459.0939. 11am-10pm daily. $

Chuy's 4001 Bagpiper Way, Ste. 199, 817. 557.2489. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $ El Fenix 1620 E. Copeland Rd., 682.558.8890. Other location: 4608 S. Cooper Rd., 817.557.4309. 11am-10pm daily. $

Fuzzy’s Taco Shop 510 East Abram, 817.265.8226. Other locations: 4201 W. Green Oaks Blvd., Arlington, 817.516.8226. 2030 Glade Rd, Ste. 296, Grapevine, 817.416.8226. 480 W. Southlake Blvd., Ste. 101, Southlake, 817. 488.2500. 7am-midnight Mon.-Wed.; 7am-1am Thu.; 7am-3am Fri. & Sat.; 7am-10pm Sun. $ Rio Mambo 6407 S. Cooper St. 817.465.3122. 11am-9:30pm Sun.-Thu.; 11am-10:30pm Fri.-Sat. $$

Colleyville/Grapevine

El Fenix 401 State Hwy. 114 W., Grapevine, 817.421.1151. 11am-10pm daily. $

Esparza’s 124 E. Worth St., 817.481.4668. 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 11am-9:30pm Sun. $

La Hacienda Ranch 5250 Hwy. 121, Colleyville, 817.318.7500. 11am-10pm Sun.-Thu.; 11am-11pm

Fri.-Sat. $$

Rio Mambo 5150 Hwy. 121, 817.354.3124. 11am9:30pm Sun.-Thu.; 11am-10:30pm Fri.-Sat. $$ Fort Worth

Benito’s Restaurant 1450 W. Magnolia Ave., 817.332.8633. 11am-9pm Mon.-Thu., 11am-2am Fri.; 10am-2am Sat.; 10am-9pm Sun. $$

Campestre Chula Vista 1950 Menefee Ave., 817.600.2270. Open only on Sat. & Sun. $$ Cantina Laredo 530 Throckmorton St., 817.810.0773. Other location: 4020 William D. Tate, Ste. 208, Grapevine, 817.358.0505. 11am10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $-$$ Chimy’s Cerveceria 1053 Foch St., 817.348.8888. 11am-midnight Mon.-Sat. $

Chipotle 3050 S. Hulen St., 817.735.8355. Other locations: 3000 W. 7th St., 817.348.8530. 4484 Bryant Irvin Rd., 817.735.4506. 1312 W. Pipeline Rd., 817.595.3875. 3010 E. Southlake Blvd., 817.748.4745. 6370 Camp Bowie Blvd., Ste. 140, 817.840.3904. 11am-10pm daily. $ Dos Gringos 1015 S. University Dr., 817.338.9393. 11am-9pm Mon.-Thu.; 11am-11pm Fri.-Sat.; noon-9pm Sun. $

El Asadero 1535 N. Main St., 817.626.3399. 11am10pm Sun.-Thu.; 11am-midnight Fri.-Sat. $-$$

El Fenix 6391 Camp Bowie Blvd., 817.732.5584. 11am-10pm daily. $

El Rancho Grande 1400 N. Main St., 817.624.9206. 11am-9pm Mon.-Thu.; 11am-10pm Fri.-Sat. $-$$

Enchiladas Ole 901 N. Sylvania Ave., 817.984.1360 11am-3pm Mon.-Tues; 11am-9pm, Wed.-Fri.; 10am-9pm Saturday $$

El Rancho Grande 1400 N. Main St., 817.624.9206. 11am-9pm Mon.-Thu.; 11am-10pm Fri.-Sat. $-$$

Fiesta 3233 Hemphill St., 817.923.6941. 10am-8pm Mon.; 10am-9pm Tue.-Thu.; 10am-10pm Fri.; 7am-10pm Sat.; 7am-8pm Sun. $

Fuzzy’s Taco Shop 2917 W. Berry St., 817.924.7943. Other Locations: 2719 Race St., 817.831.8226. 5710 Rufe Snow, 817.465.3899. 6353 Camp Bowie Blvd., Ste. 101, 817.989.8226. 5724 Bryant Irvin Rd., 817.292.8226. 9180 N. Fwy., Ste. 500, 817.750.8226. 7am-midnight Mon.-Wed.; 7am-1am Thu.; 7am3am Fri. & Sat.; 7am-10pm Sun. $ Joe T. Garcia’s 2201 N. Commerce, 817.626.4356. Cash only. 11am-2:30pm, 5pm-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 11am-10pm Sun. $$

La Familia 841 Foch St., 817.870.2002. 11am-10pm Tues.-Fri.; 8am-10pm Sat. Closed Sun.-Mon. $ La Perla Negra 910 Houston St., 817.882.8108. 11am-9pm Mon.-Sun. $$

La Playa Maya 6209 Sunset Dr., 817.738.3329. Other locations: 1540 N. Main St., 817.624.8411. 3200 Hemphill St., 817.924.0698. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $ Los Molcajetes 4320 Western Center Blvd., 817.306.9000. 11am-9:30pm Mon.-Thu.; 11am10pm Fri.; 9am-10pm Sat.; 9am-9pm Sun. $ Los Vaqueros 2629 N. Main St., 817.624.1511. Other Location: 3105 Cockrell Ave., 817.710.8828.

Fort Worth, Texas: The City’s Magazine

fwdish restaurant listings

11am-9pm Mon.-Thu.; 11 am-10pm, Fri.-Sat.; 10:30am-9pm Sun. Other location: Crown Valley Golf Club, 29 Crown Road, Weatherford. 817.441.2300 $

Mambo’s 1010 Houston St. in the Park Central Hotel, 817.336.3124. 11am- 2pm Tues.-Fri.; 4pm10pm Wed.-Sat. $

Mi Cocina 509 Main St., 817.877.3600. Other locations: 4601 W. Freeway (I-30 and Hulen), 817.569.1444. 9369 Rain Lily Trail. 817.750.6426. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $ The Original 4713 Camp Bowie Blvd., 817.738.6226. 11am-9pm Sun.-Thu.; 11am-10pm Fri.-Sat.; Breakfast tacos: 6am-10am Mon.-Fri. $ Pappasito’s Cantina 2704 W. Freeway, 817.877.5546. Other location: 321 W. Road to Six Flags, Arlington, 817.795.3535. 11am-10pm Sun.Thu.; 11am-11pm Fri.-Sat. $$ all locations

Pulidos 2900 Pulido St., 817.732.7571. Other location: 5051 Hwy. 377 S., 817.732.7871. 11am9:30pm Mon.-Thu.; 11am-10pm Fri.-Sat. $ Rio Mambo 6125 SW Loop 820, 817.423.3124. 1302 S. Main St., Weatherford. 817.598.5944. 11am9:30pm Sun.-Thu.; 11am-10:30pm Fri.-Sat. $$ Salsa Limon 929 University Drive, 817.820.0680. 7am-11pm Mon.-Thu.; 7am-3am Fri.-Sat.; 7am9pm Sun. Other locations: 4200 S. Freeway, Ste. 1099, 817.921.4435. 10am-9pm Mon.-Thu.; 10am2:45am Fri.-Sat.; 10am-10pm Sun.; 2916 W. Berry St. 817.675.2519. 11am-11pm Mon.; 11am-2am Tue.-Sat. $

Torchy's Tacos 928 Northton St. 817.289.8226. 7am-10pm Mon.-Thu.; 7am-11pm Fri.; 8am-11pm Sat.; 8am-10pm Sun. $

Uncle Julio’s 5301 Camp Bowie Blvd., 817.377.2777. 11am-10:30pm Mon.-Thu.; 11am11:30pm Fri.; 10am-11:30pm Sat.; 10am-10:30pm Sun. $$

Velvet Taco 2700 W 7th St., 817.887.9810. 11am11pm Mon.-Wed.; 11am-2am Thu.; 11am-4am Fri.; 9am-4am Sat.; 9am-11pm Sun. $ Southlake

Mi Chula’s 1431 Southlake Blvd., Ste. 551, 817.756.6920. 11am-9pm Sun-Thu.; 11am10pm Fri.-Sat. $$

seafood arlington

Fish City Grill 3900 Arlington Highlands Blvd., 817.465.0001. 11am-10pm Mon.- Thu.; 11am–11pm Fri.-Sat.; 11am- 9pm Sun. $-$$

Pappadeaux 1304 E. Copeland Rd., 817.543.0544. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $$

Razzoo’s 4001. S. Cooper St., 817.467.6510. 11am11pm Sun.-Thu.; 11am-2am Fri.-Sat. $$ Rockfish 3785 S. Cooper St., Arlington, 817.419.9988. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $$

Fort Worth

Blu Crab 6115 Camp Bowie Blvd., 817.763.8585. Mon.-Sat. 11am-10pm; Sun. 11am-9pm. $$$$ Daddy Jack’s 353 Throckmorton St., 817.332.2477. 11am-2pm Mon.-Sat.; 5pm-10pm Sun.-Thu.; 5pm-11pm Fri.-Sat. $$

Eddie V’s 3100 W. 7th St. 817.336.8000. 4pm-11pm Sun.-Thu.; 4pm-midnight Fri.-Sat. $$$$

J&J Oyster Bar 612 N. University Dr., 817.335.2756. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $

Lone Star Oyster Bar 4750 Bryant Irvin Rd., 817.370.0030. 11am-2am Tue.-Sat.; 11am-midnight Sun.-Mon. $

Pacific Table 1600 S. University Drive, 817.887.9995. 11am-10pm Mon.-Fri.; 9am-10pm Sat.; 9am-9pm Sun. $$

Pappadeaux 2708 W. Freeway, 817.877.8843. Other location: 600 W. Hwy 114, Grapevine, 817.488.6220. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $$

Razzoo’s 318 Main St. in Sundance Square, 817.429.7009. Other locations: 4700 Bryant Irvin Rd. in Cityview, 817.292.8584. 2950 Texas Sage Trail, 817.750.0011. 11am-11pm Sun.-Thu.; 11am2am Fri.-Sat. $$

Rockfish 3050 S. Hulen St., 817.738.3474. 11am10pm Mon.-Sat.; 11am-9pm Sun. $$

Waters, Bonnell's Coastal Cuisine 2901 Crockett St. 817.984.1110. 11am-9pm Sun.-Mon.; 11am-10pm Tue.-Thu.; 11am-11pm Fri.-Sat. $$$$

Zeke’s Fish & Chips 5920 Curzon Ave., 817.731.3321. 11am-9pm Mon.-Thu.; 11am-10pm Fri.-Sat.; noon-9pm Sun. $

Southlake

Fish City Grill 2750 E. Southlake Blvd., Ste. 130, 817.748.0456. 11am-9pm Sun.-Thu.; 11am-10pm Fri.-Sat. $-$$

Rockfish 228 State St., 817.442.0131. 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 11am-9pm Sun. $$

Truluck’s Seafood, Steak & Crab House 1420 Plaza Pl., 817.912.0500. 5pm-10pm Sun.-Thu.; 5pm-11pm Fri.-Sat. $$$

WilloW Park

Fish Creek 4899 E. I-20., 817.441.1746. 11am-9pm Sun.-Thu.; 11am-10pm Fri.; noon-10pm Sat. $$ southwest Fort Worth

Blue Mesa Bar & Grill 1600 S. University Dr., 817.332.6372. Other Location: 550 Lincoln Square, Arlington, 682.323.3050. 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 9am-10pm Sun. $$ Bonnell’s Fine Texas Cuisine 4259 Bryant Irvin Rd., 817.738.5489. Lunch: 11am-2:30pm Tues.-Fri.; Dinner: 5:30pm-9pm Tues.-Sat. Closed Sun.-Mon. $$$

Buffalo West 7101 Camp Bowie W., 817.732.2370. 11am-10pm Mon.-Thu.; 11am-midnight Fri.-Sat. $-$$$

Lonesome Dove Western Bistro 2406 N. Main St., 817.740.8810. 11:30am-2:30pm Tue.-Sat.; 5pm10pm Mon.-Thu.; 5pm-11pm Fri.-Sat. $$$

Michaels Restaurant & Ancho Chile Bar 3413 W. 7th St., 817.877.3413. 11am-2:30pm Mon.Fri.; 5:30pm-10pm Mon.-Wed.; 5:30pm-11pm Thu.-Sat. Chile Bar hours: 11am-11pm Mon.Wed.; 11am-1am Thu.-Fri.; 5pm-1am Sat. $

Reata 310 Houston St., 817.336.1009. 11am-2:30pm, 5pm-10:30pm daily. $$

The Tavern 2755 S. Hulen St. 817.923.6200 11am10pm Mon.-Fri.; 9am-10pm Sat.; 9am-9pm Sun. $$

steaks

arlington

The Keg Steakhouse & Bar 4001 Arlington Heights Blvd., Ste. 101, 817.465.3700. 4pm-11pm Sun.-Thu.; 4pm-midnight Fri.-Sat. $$$ Fort Worth

Bob’s Steak and Chop House 1300 Houston St., 817.350.4100. 5-10pm Mon.-Thu.; 5-11pm Fri. and Sat.; Closed Sun. $$$$

The Capital Grille 800 Main St., 817.348.9200. Lunch: 11am-4pm Mon.-Fri.; Dinner: 4pm-10pm Mon.-Thu.; 4pm-11pm Fri.; 5pm-11pm Sat.; 4pm9pm Sun. $$$$

Cattlemen’s Steak House 2458 N. Main St., 817.624.3945. 11am-10:30pm Mon.-Thu.; 11am11pm Fri.-Sat.; noon-9pm Sun. $$$

Del Frisco’s Double Eagle Steakhouse 812 Main St., 817.877.3999. 5pm-10pm Mon.-Thu.; 5pm-11pm Fri.-Sat.; 5pm-9pm Sun. $$$$

Grace Restaurant 777 Main St., 817.877.3388. 5:30pm-9:30pm daily. $$$$

H3 Ranch 105 E. Exchange Ave., 817.624.1246. 11am-10pm Mon.-Thu.; 11am-11pm Fri.; 9am11pm Sat.; 9am-10pm Sun. $$$

Hoffbrau 1712 S. University Dr., 817.870.1952. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $$ The Keg Steakhouse & Bar 5760 SW Loop 820, 817.731.3534. 4pm-11pm Sun.-Thu.; 4pm-midnight Fri.-Sat. $$$

Mercury Chop House 301 Main St., 817.336.4129. 11am-10pm Mon.-Thu.; 11am-11pm Fri.; 3pm11pm Sat.; 3pm-10pm Sun. $$$

M&M Steakhouse 1106 N.W. 28th St., 817.624.0612. Cash only. 5pm-11pm Tue.-Sat. $$

Riscky’s Steakhouse 120 E. Exchange Ave., 817.624.4800. 11am-9pm Sun.-Mon.; 11am-10pm Tue.-Thu.; 11am-11pm Fri.-Sat. $$-$$$

Ruth’s Chris 813 Main St., 817.348.0080. 5pm-10 pm Mon.-Thu.; 5pm-11pm Fri.-Sat.; 4pm-9pm Sun. $$$

Silver Fox Steakhouse 1651 S. University Dr., 817.332.9060. Other location: 1235 William D. Tate, Grapevine, 817.329.6995. 4pm-10pm Mon.Sat. $$$

The Wild Mushroom 3206 Winthrop Ave., 817.570.0340. 11 am-2 pm Wed.-Fri., 5 pm-10 pm Tue.-Sat., 10 am-2 pm Sunday. $$$-$$$$ graPevine/Southlake/ Colleyville

J.R.’S Steakhouse 5400 Hwy. 121, 817.355.1414. 11am-10pm daily. $$$

Kirby’s Steakhouse 3305 E. Hwy. 114, Southlake, 817.410.2221. 5pm-10pm Mon.-Thu.; 5pm-11pm Fri.-Sat.; 5pm-9pm Sun. $$$

Old Hickory Steakhouse Restaurant Gaylord Texan Hotel & Convention Center, 1501 Gaylord Trail, 817.778.2215 (after 5pm, 817.778.2280). Nightly, 5:30pm-10pm. $$$$

Fashion Luncheon

Wednesday, april 6, 2016

Fort Worth convention center

Proceeds provide mobile health outreach to underserved women in Fort Worth and surrounding communities.

hosted by the Kupferle health Board of Texas health Resources Foundation

Fashion sPonsoR

neiman Marcus

presenting Lafayette 148 new York

special thanks to Sewell Infiniti of Fort Worth and sewell Lexus of Fort Worth

call 682.236.5203 or visit Texashealth.org/PoP for more information.

2015-2016 Kupferle health Board Members and event committee

Kristin anderson

Jen appleman

esta austin

Tulisha Buchanan

Kathleen Bundy

emily cantey

Leah collette

Gina collins

sharon crockett

ashley Dagley

sona Dave

Jordan Davidson

adrianne Deem, M.D.

Linda Morris elsey

Liz Fleischer

Martha Fry

Beth Gilpin

Duffy Bloemendal, event co-chair | ashley Warrick, event co-chair

Lisa Grady

Lori haspel

ashley hawkins

Mindy hegi

courtney holm

charlene Jones

Leesa Kaufmann

Lauri Lawrence

suzy Lockwood, PhD

clare Pritchett Lorimer

amy Luskey

christine Martin

natalie Martin

Monika Mathur, M.D.

erika Mccarthy

Rita McGee

courtney Mitchell

Rosie Moncrief

Linda nolan

alice Pritchett

Dana Quisenberry

Paige Randel

Malathi Ravi

Jenny Rosell

suzanne sanders

sunnie austin sellers

heather senter

cathy sewell

chris sheppard

Kelly Middleton shumake

helen stephens

sandra Tuomey

Brook Whitworth

amy Yudiski

Each month we will present our readers with an obscure detail shot from somewhere in fort worth, courtesy of photographer brian luenser. We will provide the clues, and you will have the opportunity to guess where the shot was taken at fwtx.com/articles/where-february-16. The following month we will include the full photo as well as a new obscure detail shot. Here are this month’s clues: reveal from last month

1. It’s just off the bricks.

2. It’s been home to those with hooves and feet.

3. It was once a “Wall Street” with a different kind of stock.

JOE T. GARCIA’S MEXICAN RESTAURANT

HigHly Driven

Ask Glenn and Tania Beck why they’re Park Place Motorcars Grapevine customers, and they’ll tell you, “It’s the best-run dealership we have encountered, bar none.” After moving here from New York, the Becks discovered exceptional customer service at Park Place Motorcars Grapevine. Now this well-known television/radio host and Mercury Studios CEO is a loyal Park Place fan.

Glenn travels in a 2016 Mercedes-Maybach S600, while his wife, Tania, drives a 2015 Mercedes-Benz GL550. The duo appreciates the hyper-luxurious amenities, especially the driving assistance systems. He said, “Both of our cars almost drive themselves. The driver assist package feels like something

that George Jetson would have and makes me yearn for a cross-country trip!”

Glenn lauds his Mercedes-Maybach S600 as the best luxury car on the market and adds: “Tania LOVES her GL! There is plenty of room for the kids and friends with seven seats. With the rear seats folded down, she is able to transport our two German Shepherds when needed. She tells me frequently how much she loves her car!”

“We have lived all over the country and are used to good service at Mercedes-Benz dealerships. These are the best cars we have ever owned, and BY FAR the most, focused, detailed, professional and friendly staff we have ever encountered,” said Glenn.