Fort Worth Magazine - May 2025

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The Gilchrist Valet Service:

• Online or over-the-phone sales purchase and delivery

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Experience the Gilchrist Difference:

• Family owned and operated

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• Three stores to choose from where each General Manager personally assists you

• Customer relationships do not end with the sale

• Each experience is special when you work with Gilchrist Automotive

Pictured: Justin Rudd, GM Platinum Chevrolet

Mike Brown, GM, Pegasus Chevrolet

Stephen Gilchrist, Dealer Operator, Gilchrist Automotive

Stephen Jimenez, GM, Spur Chevrolet

54

FEATURES

The Chefs Who Blazed the Trail

They brought French finesse, Tex-Mex soul, and wild game swagger to the city’s table. Meet the chefs who carved Fort Worth’s place on the culinary map. They are the godfathers of gastronomy.

By Malcolm Mayhew

46 How To Accept the Summer Heat Summer is nigh upon us, creeping like a bad-intentioned scorpion. We know what that means. We’ve got you covered with this handy guide to surviving, and even enjoying, the notorious Texas heat. Bring it on.

By Shilo Urban

DEPARTMENTS

THE FORT

16 City Dweller

Davis Riley warms up for defense of his Charles Schwab Challenge championship with breakfast at Colonial.

20 Calendar

Mayfest, “MJ,” Van Cliburn. May is coming in hot.

22 Fort Worthian

Angela Hall’s vocation is telling the great stories of the Fort Worth business community.

26 Music

Cash Byers’ strategy for making it onto “American Idol”? Try, try again. And then again and again.

28 Government

The long shots in May’s city elections have their reasons. Lots of them.

32 Sports

The Texas Rangers’ Vanderbilt connection could be pivotal to 2025 playoff dreams.

34 State Lines Bandera, Texas: pop. 879.

38 Cowhand Culture

Bill Paxton was one of Fort Worth’s most celebrated native sons done good as a Hollywood “wildcatter.”

42 The Reverie Musings, commentary, and insights about the people, places, and things that make our city.

From the Top

This one came from the top, y’all. It was well over a year ago when Hal Brown, the magazine’s owner and publisher and our collective boss, first brought up the idea of doing a feature on Fort Worth’s most influential chefs and restaurateurs. He wanted to pay homage to the city’s culinary kings and queens who saw a world outside of salt and pepper, took some risks with their menu items, and introduced Cowtown to a whole new world of flavor. The pioneers. The trailblazers. The OG Chefs (long my working title, which resulted in some confusion among non-millennial employees).

“I think this could be a really cool story,” I remember Hal telling me.

Though my boss suggesting a story could be akin to my boss demanding I do a story, I nevertheless agree with him. The feature, expertly crafted by Malcolm Mayhew with photography by Olaf Growald (which you can read on page 54), is, indeed, a very cool story. While dining is often a buzzy, trendy, and timely topic — we continually write about the best new restaurants (including an annual issue dedicated to the topic) — acknowledging the influence older restaurants have had on the culinary landscape is a history lesson I didn’t think I needed, but I’m very glad I received.

And a lesson it certainly was.

My having moved to Fort Worth merely six years ago means my local culinary knowledge is at a novice level. So, being a fly on the wall as Malcolm and Hal talked about bygone restaurants, seasoned chefs (see what I did there?), and politely debated the feature’s parameters was like taking a college course in Cowtown dining. Even if the syllabus was something they’d deem entry-level.

You see, when piecing together a story like this, especially one involving the city’s history, few things are more important than remaining diligent, conducting a plethora of research, and leaving no stone unturned. There’s always a concern of something being incomplete or someone being overlooked. I remember going through a similar back-andforth with our publisher when we did a cover feature in December 2023 on Fort Worth’s legacy families. The crowdsourcing, Googling, and discussing were painstaking, but the magazine went to press with my feeling confident that we had done a good job.

There are readers who will assuredly profess that the story is incomplete without chef fill-in-the-blank, but to quote the great Hyman Roth, such are the hazards of the business we’ve chosen. Just know that we proceeded with caution.

ON THE COVER:

It was an hour before they opened when Michael Thomson of Michaels Cuisine invited Olaf Growald into his fine-dining establishment to photograph the pioneering chef in action. Prepping for the lunch crowd, you’ll notice his motion-blurred employees unfazed and unruffled by the magazine photo shoot.

CORRECTIONS? COMMENTS? CONCERNS? Send to executive editor Brian Kendall at bkendall@fwtexas.com.

Brian Kendall EXECUTIVE EDITOR

Photo features Artefino™ Jewel Antiqued Brass on the backsplash with ONE Quartz Surfaces® Calacatta Cathedral on the countertop.

If you were a local chef, what would be your signature dish?

Chicken and dumplings, but with a twist — a lemon twist. I’d use my dad’s recipe, which to my knowledge doesn’t exist in hardcopy form, and squeeze the juice of a couple lemons into the stock pot. Add a lemon slice or two as garnish, call it fine dining, and charge an extra 10 bucks.

A pot of steaming posole, made just like my grandma Vita used to cook during the holidays. The spices are simple, but when combined at just the right time, they elevate this peasant dish into something gourmet.

Everyone would say my salsa, but I don’t think that’s a dish. It could be my chili, posole, or marinated kielbasa sausage, but my signature dish would be my Tuesday Special an organic Hamburger Helper, only better!

Ceviche. It’s fresh, balanced, and all about timing — just like managing a project. Each ingredient must shine on its own, but also come together perfectly with no heat but with patience. It’s a reminder that great outcomes happen when you trust the process.

owner/publisher hal a. brown

president mike waldum

EDITORIAL

executive editor brian kendall

contributing editor john henry

digital editor stephen montoya

contributing writers eric griffey, malcolm mayhew, michael h. price, stefan stevenson, shilo urban copy editor sharon casseday

ART

creative director craig sylva

senior art director spray gleaves

contributing ad designer jonathon won contributing photographers richard w. rodriguez, thanin viriyaki

ADVERTISING

advertising account supervisors gina burns-wigginton x150 marion c. knight x135

account executive tammy denapoli x141

account executive jim houston x158

territory manager, fort worth inc. rita hale x133

senior production manager michelle mcghee x116

MARKETING

director of digital robby kyser director of marketing grace behr events and promotions director victoria albrecht

project manager kaitlyn lisenby

CORPORATE

chief financial officer charles newton

founding publisher mark hulme

CONTACT US

main line 817.560.6111

subscriptions 817.766.5550 fwmagsubscriptions@omeda.com

Comfort Collision: Korean-braised short ribs and mac and cheese. Where soul food meets gourmet.

My mother’s King Ranch casserole. The revenue would be overflowing. I’d kill it.

Tamales are more than our signature dish — they’re a family tradition. Tamale-making is part of our New Year’s celebration when our family gathers in the kitchen, each with a specific role — making the filling and masa, soaking the corn husks, assembling and wrapping of the tamales, and watching the steaming pots.

Peruvian-style spaghetti and meatballs from my wife’s side of the family. Sauce is made with red chili pepper paste from Peru, plus carrots. Tasty!

Any kind of dessert that you would find in a classic New York Italian bakery — cannoli, sfingi, black-and-white cookies, and so much more. I also love to make homemade pasta.

DIGITAL EDITION: The virtual editions 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.

©2025 Panther City Media Group, LP. All rights reserved. No part of this publication may be reproduced without written permission from the publisher.

FortWorthMagazine(ISSN 1536-8939) is published monthly by Panther City Media Group, LP, 6777 Camp Bowie Blvd., Suite 130, Fort Worth, TX 76116. Periodicals Postage Paid at Fort Worth, Texas. POSTMASTER: Send change of address notices and undeliverable copies to Panther City Media Group, PO Box 213, Lincolnshire, IL 60069. Volume 28, Number 5, May 2025. Basic Subscription price: $21.95 per year. Single copy price: $4.99

Blazing Trails for 25 Years

Ebby Halliday Real Estate, LLC dba Williams Trew Real Estate

A Texas Legacy Awaits

Nestled among the high hilltops of the Callahan Divide, Spring Mesa Ranch is a true legacy property, offering breathtaking landscapes, first-class accommodations, and a rich history. Named after the mountain peak that rises 2,182 feet within its borders, this ranch has been meticulously restored to reflect the look and feel of a Texas cattle ranch from the 1840s. A largescale cedar removal and native grass restoration program has brought the owner’s vision to life, creating some of the most scenic and productive wildlife habitats and rangelands in the region.

The land features 35 earthen stock tanks, the headwaters of Brushy and Cottonwood Creeks, seven miles of all-weather caliche roads, excellent fencing and cross-fencing, cattle pens, and nine pastures. Atop the hills, a skeet shooting pavilion and a sanctuary with a prominent cross offer breathtaking views. Upon entering through the custom-built main gate, a private all-weather rock road winds through the foothills, revealing the magnificent hilltop residence—an 8-bedroom, 8-bathroom, 16,770 square foot home with a swimming pool and outdoor entertainment area, built with no expense spared.

East of the headquarters, The Happy House is a hill country-style, fourbedroom, three-bathroom home nestled among majestic oak trees, providing a serene retreat. A ranch employee’s home is also located along FM 2228. Additional improvements include a 100’ x 45’ eight-stall horse barn with an office and a 60’ x 60’ shop with an apartment.

THE FORT

PEOPLE TO KNOW THINGS TO DO PLACES TO GO

26 CASH BYERS Persistence paid for Cash Byers, who refused to quit in his attempts to get on “American Idol.” Try No. 11 was his moment.

WHAT WE’RE WRITING ABOUT THIS MONTH:

On page 16 Charles Schwab Challenge defending champion Davis Riley stops by Colonial for breakfast. On page 22 Marketing wiz Angela Hall is our Fort Worthian. On page 28 The long shots in Fort Worth’s City Council election are zealous, if nothing else. On page 32 The Texas Rangers’ Vanderbilt kids. On page 34 Bandera, Texas. On page 38 Bill Paxton, our wildcatter kid.

by John Henry

Hey, Champ

Davis Riley returns to Colonial with sights set on defending Charles Schwab title.

Davis Riley dropped into town for a warm meal.

The conqueror of the 2024

Charles Schwab Challenge at Colonial returned to the site of his second PGA Tour victory to reminisce about winning on Hogan’s Alley during the Welcome Back Champion breakfast with tournament committee members and WFAA/Ch. 8 sports director Joe Trahan, who conducted a Q&A with the defending champion.

“Colonial will forever be a special place to me,” says Davis, a native of Hattiesburg, Mississippi, but who currently lives in Dallas. “After winning on this tough golf course and winning a tournament that has such tremendous prestige, it gave me new confidence that I can win anywhere.”

Davis, 28, who first won on tour in 2023 at the Zurich Classic of New Orleans, will be back to defend his title

during this year’s tournament, scheduled for May 19-25. Get your tickets at charlesschwabchallenge.com.

Riley held steady against the gusting wind on the final day last year on Colonial’s refurbished track, an initial four-stroke cushion to start the day — all he needed to get through the potholes he stepped in. He faced down three major winners, including the world’s No. 1 ranked player, Scottie Scheffler.

Riley looked nothing like a greenhorn in comparison, with little experience closing on Sunday, shooting an even-par 70 and a 14-under-par 72-hole total in winning the $1.6 million top prize, as well as the plaid jacket presented to all champions. He also won the hottest of hot rods, a fully restored, modernized, and blinged-out 1975 Schwab Corvette Stingray.

Around Cowtown in 8 Seconds

A smattering of things you might’ve missed

1. Fort Worth’s Freedom Fighters: Eagle Venture Fund, a Fort Worth investment firm, has officially closed its newest fund — the Eagle Freedom Fund. The fund, which raised $18 million, is the first of its kind, fully dedicated to backing tech companies that develop tools to fight labor and sex trafficking. One partner in the endeavor is Tim Tebow.

2. That’s Gran(d)bury: Granbury, the pride of Hood County, has been tapped by USATodayas among the best historic small towns in America for a fourth time.

3. UTA Goes West: The weather cooperated as university and city leaders join elected officials from Tarrant and Parker counties in breaking ground on the future UTA West in Walsh Ranch. The first phase will be open for the Fall of 2028.

4. A Debt of Honor: The Fort Worth City Council approves spending up to $200,000 to help a nonprofit build a Vietnam memorial in Veterans Memorial Park to the more than 220 Tarrant County Citizens killed in the war.

5. Class Dismissed? Fort Worth school district leaders propose closing Kirkpatrick Elementary School and Kirkpatrick Middle School and the partial demolition of J.P. Elder Middle School. Elementary school students would be rezoned and a new middle school campus constructed. We’ll see.

6. Cesar Chavez Still Causing Debate: The city is weighing a proposal by Fort Worth City Council member Carlos Flores to make Cesar Chavez Day a paid holiday for city employees. Staff says it’ll cost $3.4 million.

7. Two Called, One Waiting: Two of our TCU women’s basketball heroes are drafted by WNBA. Hailey Van Lith goes No. 11 overall to the Chicago Sky, and Madison Conner goes to the Seattle Storm in the third round. Sedona Prince, dogged by controversy, goes undrafted. We wish her redemption.

8. Poster Boy: A Fort Worth artist, Matt Cliff, designs the official FIFA World Cup 2026 poster. And it’s simply awesome.

David Khrikuli

The names are in.

Thirty wunderkind pianists have been selected to compete in the 17th Van Cliburn International Piano Competition May 21–June 7 at Van Cliburn Concert Hall at TCU and Bass Performance Hall.

They were chosen from a total of 340 initial applicants.

“Fourteen of the world’s experts worked with dedication over the last few months to thoughtfully consider each of our 340 applicants,” says Jacques Marquis, Cliburn president and CEO. “As usual, we were impressed with the high level of playing, craft, engagement, enthusiasm, and commitment of each of these pianists.”

An initial screening panel recommended 150 pianists to move forward. From those, a screening jury invited 77 to Fort Worth for live screening auditions in March. That same jury chose the 30 competitors from those auditions.

“The Cliburn is honored to provide an international platform for them to express their musical vision and to help usher them into the next steps of their professional journeys,” Marquis says.

The Van Cliburn International Piano Competition is widely considered, according to The New York Times, “one of the most prestigious contests in classical music.”

The 2022 edition was one of the most-watched classical events in history, with more than 60 million views across 177 countries.

It also launched the meteoric career of gold medalist Yunchan

Hammer & Grace

Thirty

coming to Fort Worth for the Van Cliburn Competition.

Lim, whose Cliburn laureate predecessors include Haochen Zhang, Nobuyuki Tsujii, Olga Kern, Vadym Kholodenko, Yekwon Sunwoo, and Beatrice Rana.

THE 2025 CLIBURN COMPETITORS

Piotr Alexewicz, Poland, age 25

Jonas Aumiller, Germany, 26

Alice Burla, Canada, 28

Yangrui Cai, China, 24

Elia Cecino, Italy, 23

Yanjun Chen, China, 23

Jiarui Cheng, China, 26

Federico Gad Crema, Italy, 26

Shangru Du, China, 27

Roman Fediurko, Ukraine, 20

Magdalene Ho, Malaysia, 21

Carter Johnson, Canada/United States, 28

Xiaofu Ju, China, 25

Mikhail Kambarov, Russia, 24

David Khrikuli, Georgia, 24

Pedro López Salas, Spain, 27

Philipp Lynov, Russia, 26

Jonathan Mamora, United States, 30

Callum McLachlan, United Kingdom, 26

Evren Ozel, United States, 26

Chaeyoung Park, South Korea, 27

Korkmaz Can Sağlam, Turkey, 25

Aristo Sham, Hong Kong, 29

Kotaro Shigemori, Japan, 25

Vitaly Starikov, Israel/Russia, 30

Anastasia Vorotnaya, Russia, 30

Angel Stanislav Wang, United States, 22

Xuanxiang Wu, China, 18

Ryota Yamazaki, Japan, 26

Sung Ho Yoo, South Korea, 28

Just Say No

The city is suggesting a different way to deal with panhandlers.

It’s OK to say no to panhandlers. That’s the message city leaders are trying to convey in a new campaign aptly named: “It’s OK to Say No to Panhandlers.”

Rather than dropping spare change into the hands of someone standing on a street corner, the city is asking residents to consider another option: giving directly to organizations that can truly help — places already doing the work to get people back on their feet.

In the coming weeks, residents will notice signs sprouting up around Fort Worth’s most notorious panhandling hot spots. The message will be clear: “It’s OK to Say No to Panhandlers.” It’s an invitation to redirect the impulse to give to something bigger — real solutions and a citywide effort to break the cycle of dependency that panhandling can foster.

Instead of giving money directly, the city is urging residents to donate to trusted local organizations that can provide food, shelter, job assistance, and much-needed stability. The city’s Homeless Strategies Program has connected with several local organizations that are working to reduce homelessness.

One of the goals of the initiative is to ensure that every dollar given is spent where it’ll have the most impact.

The city is also offering several ways to report panhandling and address concerns. Whether it’s through the MyFW app, a phone call to the Fort Worth Police Department, or a simple text message, reporting instances of aggressive or persistent panhandling helps the city pinpoint hot spots and take action.

The enforcement of the city’s Aggressive Panhandling Ordinance (Section 30-16) is another layer in Fort Worth’s commitment to keeping the streets safe. This ordinance addresses aggressive solicitation and ensures that law enforcement can step in, if necessary.

Over the next several months, the city will continue installing the new signs in areas where panhandling is most prevalent. And as the year goes on, city officials will be tracking the program’s progress.

Residents, of course, hope the program will bring lasting change to a problem that’s as complicated as it is pervasive.

by John Henry

Photo by

Amanda McCollum

Bigger Than Good

The Big Good’s big night does big things.

The Big Good last month lived up to its reputation for throwing big parties with “The Big Night” at River Ranch Stockyards.

The affair is the nonprofit’s largest annual fundraising event, typically yielding upwards of $1 million every year for its beneficiaries. The occasion always draws a collection of the who’s who of Fort Worth society — chief among them legendary football coach Gary Patterson and iconic crooner Leon Bridges, the nonprofit’s founders, faces, and faithful champions, who are proving that sports and music can be powerful engines for social good.

TCU women’s basketball coach Mark Campbell, coming off a truly historic season on Stadium Drive was there. I missed him, dang it, despite my following him around like his pet hound for a steady 30 minutes. Everybody wanted a piece of him.

The talent — no surprise — was extraordinary.

Charley Crockett, a son of San Benito in the Valley, gave us his distinctive blend of country, blues, and soul. Maggie Rogers, NYU Tisch School of the Arts educated, was simply amazing. Bridges joined each for a song.

And Andy Roddick, tennis luminary and good friend of Bridges, was our master of ceremonies.

However, the one I really wanted to talk to was Gizelle Hernandez.

Hernandez is a senior at Tarleton State University in Stephenville. In May she will become her family’s first college graduate. In fact, she was her family’s first high school graduate.

A native of Fort Worth and daughter of Mexican immigrants, Hernandez will graduate with a degree in psychology and a minor in business. Her path to Tarleton was

through Marine Creek Collegiate High School, a program in collaboration with Tarrant County College Northwest Campus that gives students the opportunity to graduate with a high school diploma and an associate degree, as well as other skills.

Hernandez was at the party because of her association with Tarrant To & Through Partnership — better known as the T3 Partnership, a beneficiary of The Big Good. The Big Good’s other beneficiaries include Tarrant Area Food Bank, United Community Centers, and Upspire.

The T3 Partnership exists to ensure that more Tarrant County students obtain a postsecondary credential and have the training and skills for today’s workforce. It’s a symbiotic relationship: The nonprofit guides a young person on a path to leading a fulfilling life, but at the same time this is big-time economic development work for a region that needs a ready workforce.

“Our whole mission is getting students to and through college and careers,” said Lauren Deen, managing director of development for T3, who was there with Hernandez. “It’s about making the lives better for the students and their families, but it’s also an economic mobility driver. It’s a win for students, and it’s a win for Fort Worth.”

Hernandez is a T3 Scholar, soonto-be T3 graduate, and now a T3 ambassador, telling the story of the good things happening through the T3 Partnership. It’s a form of giving back.

“I had to walk in this journey alone,” Hernandez said. “I had no support and didn’t know what I was getting into. T3 stepped in, became that hand to guide me. And now I am bringing awareness to these other students that need this as well.”

Hernandez is going to do big things, I can assure you.

As for The Big Good, a grateful city thanks you for your leadership in inspiring, uniting, and uplifting.

Leon Bridges and Charley Crockett

May 2

May

1–4

Mayfest

With live music from 50 local and regional bands, visual art performances, fried festival foods, and thrilling carnival rides, the annual Trinity Park festival has become Cowtown’s quintessential family event.

Trinity Park mayfest.org

2–4

‘Giselle’

Described as one of the most iconic classic ballets of all time, the romantic tale combines Adolphe Adam-penned music with choreography from Jean Carolli and Jules Perrot, whose impressive oeuvre includes “La Esmeralda” and “Ondine.”

Bass Performance Hall texasballettheater.org

7

Billy Idol

Dickies Arena will host Billy Idol and Joan Jett early in the pair’s upcoming world tour. Though he released a single, “Still Dancing,” this year, the “Eyes Without a Face” crooner has plenty in his back catalog to fill a twohour set with hits.

Dickies Arena dickiesarena.com

8 – 18

PBR World Finals

Hosting eliminations and the championship rounds, Fort Worth and Arlington serve as the final stops for Professional Bull Riders’ Unleash the Beast series. And with three Americans in the top four of the rankings (as of press), Brazil’s current streak of champions could be in jeopardy. AT&T Stadium pbrworldfinals.com

13–18

‘MJ’

In 2021, the King of Pop’s life story got the Broadway treatment, which quickly became one of the highest grossing musicals all time. Marking its first visit to Cowtown, the musical includes some of Michael Jackson’s most popular numbers, including “Beat It” and “Billie Jean.” Bass Performance Hall basshall.com

17

Tacos and Tequila Festival

If there are two things Fort Worth clearly cannot get enough of, it’s tortillawrapped proteins and agave-based alcohol — a match made in acid reflux heaven. And a day-long festival celebrating the pair will no doubt increase the local sale of TUMS.

Panther Island Pavilion tacosandtequilafestival.com

Bob Schneider

The Austin-based, prolific singersongwriter who’s been a Texas staple for nearly 30 years makes his annual trek across his home state. In 2017, Schneider began slowly releasing hundreds of unreleased songs through his Song Club podcast. Tulips | tulipsftw.com

17 Lee Brice

Hailing from South Carolina, Lee Brice has amassed over 1 million record sales and eight chart-topping singles on the Billboard Country Charts. Though he hasn’t released an album proper since 2020, Brice has stayed busy cutting multiple singles the last four years.

Billy Bob’s Texas billybobstexas.com

19–25

Charles Schwab Challenge

In its 79th year, the PGA Tour’s Charles Schwab Challenge, known colloquially as Colonial, brings a solid field of professional golfers to Fort Worth. Those who have already committed include past tournament winners Zach Johnson, Chris Kirk, and Kevin Kisner.

Colonial Country Club chalesschwabchallenge.com

21–June 7

The Van Cliburn International Piano Competition

One of the most prestigious piano competitions in the world, the victor of this quadrennial battle of dexterity and musicality will receive $100,000 and career management for three years. The 2022 winner, Yunchan Lim, signed with a major record label in 2023.

Bass Performance Hall cliburn.org

photos

Angela Hall

Vice president of marketing at the Fort Worth Chamber

By Brian Kendall Photo by Olaf Growald

Apress release from September of last year announced the Fort Worth Chamber had hired Angela Hall as its new vice president of marketing. According to the release, Hall, in her new role, would “serve as the leading voice of business in the nation’s fastest-growing city.”

First thoughts: Sounds like one heck of a crucial job.

From putting on events to gathering content for newsletters to interacting with Chamber members and government agencies, Hall’s main charge is finding and effectively communicating the right message, which is key to the mission of the Fort Worth Chamber: to be the city’s biggest advocate for local businesses.

“It’s pretty important that someone in my position be able to actually get their hands dirty with planning events or writing articles or looking at the long-term marketing effects,” Hall says. “[Chamber president] Steve Montgomery, my boss, is often quoted as saying, ‘We have a small but mighty team,’ which is true. We turn out a lot of stuff for a small team.”

Hall grew up in Grand Prairie, that I-30-adjacent mid-city, where she says her family is deeply rooted. Initially electing not to venture far from home, Hall went to the University of Texas at Arlington, where she started out a chemistry major. But the subject, and its career opportunities, didn’t quite align with Hall’s extroverted ways.

“Even in high school, I would sign up to volunteer to plan different events for the student council and for the band,” she says. “So, I took a career aptitude test at UTA, and it said, ‘You should be in business and you should own your own business.’ And I was like, ‘OK, I have no idea what that looks like.’”

After taking a slate of business courses, she landed on marketing as the one she “hated the least.” Few decision-making methods are as effective, and she wound up loving it.

Hall would then do the life-in-my20s thing: graduate college, start

work, get married, have kids, and check out another city for a while. She moved to Madison — “the Austin of Wisconsin,” as she puts it — where she’d double down on the events and experiences aspect of marketing and launched her own business.

“I focused mostly on weddings,” Hall says, “but I did do a variety of corporate events, and then I got some full-time jobs, planning festivals and fundraisers and things like that.”

She’d move back to the metroplex and received her MBA at SMU. What followed were jobs in a hodgepodge of industries that have proven helpful in her role with the Chamber — commercial real estate, health care, and marketing for a consulting firm.

“I kind of consider myself a marketing generalist at this point because I’ve worked in a lot of different industries, but a lot of the skills transfer as far as understanding Fort Worth,” Hall says. “I think that’s probably my biggest skill set is understanding the business climate and how to market Fort Worth.”

And what makes Fort Worth so different?

“It’s more personal,” Hall says. “I did a lot of marketing in Dallas, and it’s more transactional [there]. In Fort Worth, as anybody who’s been here longer than five minutes can tell you, it’s ‘Where did you go to school?’

‘What nonprofits are you serving on?’ People have a real pride about their relationship with Fort Worth.

Whether it’s a long one or a short one, they’re always proud of it.”

BY THE WAY....

Yoga Poses to Reset

“Yoga is something I do to help me balance all the aspects of my life,” Hall says. “It helps me be more aware and mindful of not only my physical body but my emotional and mental states as well. Whenever I’m feeling stuck at work, I like to step away for some stretching and intentional breathing.”

CheckouttheQRcodetoseeAngelaHall’s easyyogaposesyoucandofromanywhere toreset.

1. Getting up close and personal with the historic Union Pacific train cars when Big Boy came to town. 2. Hall calls this “the absolute dream team. We absolutely crushed my first Annual Meeting in March.” 3. Hall recently completed a challenge of doing 365 days of handstands. 4. Networking with new and old friends at a Fort Worth Chamber Coffee Connects. 5. Hall enjoys working downtown and finding little details in the architecture or streets. 6. Date night with her husband, who’s an assistant principal at a FWISD middle school. 7. “My son is so creative, playful, and clever.”

by Stephen Montoya

Photos by Richard W. Rodriguez

Cashin’ In

After 10 failed auditions, a local country crooner finally gets his chance to impress the celebrity judges of “American Idol.”

Cash Byers just couldn’t crack the “American Idol” code. For over a decade, the Fort Worth-based musician made auditioning for the singing competition an annual tradition. He’d line up in city after city — Houston, Austin, Dallas — and brave the endless cattle-call auditions that break most hopefuls long before they get to sing for the celebrity judges. Ten tries. No dice.

Then, in Nashville, came attempt No. 11 — his last shot before aging out of the competition (once one hits the 30-year mark, they’re over the hill in the eyes of the pop industry).

After surviving the initial flurry of eliminations— when tens of thousands are sent home packing — and testing his pipes with the show’s producers, he’d finally make it to the nerve-racking round of having to belt a tune, accompanied only by his acoustic guitar, in front of three industry icons: Lionel Richie, Luke Bryan, and Carrie Underwood. We suspect you might’ve heard of them.

“I went in with no expectations,” Byers says. “Just thought, ‘This is it, last shot, whatever happens, happens.’”

At 29, Byers is far from your typical “Idol.” Most contestants are brighteyed, barely-out-of-college dreamers banking on a quick break into pop stardom. Byers, on the other hand, has wrangled horses in the wilds of New Mexico and spent time working as an EMT, witnessing people “on their worst days.” But for the past six years, he’s been a full-time musician, looking for his big break by hustling for gigs and playing honky-tonks with his band, Big Valley. Name a stage in the metroplex, and they’ve likely graced it with their blend of Texas country, Western swing, and down-and-dirty blues. And with a large 6-foot-3-inch frame, long red hair permanently covered by a cowboy hat, and an earnest yet husky voice that reveals its fair share of life experiences, Byers is all at once hardened and boyish.

Though far from a prepackaged pop star, he no doubt has the kind of presence that gets one noticed. And in this era of country Western revivalism, where life-long New Yorkers are pick-

ing up the two-step, it’s a presence that could send him to Hollywood.

When Byers advanced to the room of celebrity judges and a cadre of cameras, producers wanted him to sing accompanied by their pianist, to which Cash replied, “It’ll be a cold day in hell if I ever perform without my guitar in hand.”

A gutsy call, but the strategy would pay off.

He’d play “Hey Driver” by Zach Bryan and, in a true testament of perseverance, the 11th time was the charm. Each of the judges would say “yes,” and Byers punched his golden ticket to the next round in Hollywood.

Ultimately, Byers’ hope was to end the Lone Star State’s long dry spell when it comes to producing “Idol” winners. No Fort Worthian would dare forget hometown gal Kelly Clarkson’s first season win in 2002, but one might be shocked to learn that no Texan has taken home first-place honors since. Even in its 23rd season, and despite a two-year hiatus as the show switched networks, “American Idol” remains a show woven into the fabric of the nation’s pop culture. The show didn’t invent the singing competition, but it has been labeled “the most impactful show in the history of television.” And it’s a launchpad for singers, whether on stage or in the shower, who might otherwise never have a shot at stardom. While winning matters — it comes with a record deal and priceless national exposure — one doesn’t have to finish first place to experience success in the industry. Lainey Wilson, Kane Brown, Colbie Caillat, and Mickey Guyton have all carried out successful music careers despite not even cracking the top 24 when they auditioned for the show.

“It’s an opportunity. It’s a doorway,” Byers says about “American Idol.” “And sometimes that door is heavy and hard to pull, but if you pull hard enough, it’ll open. And once you step through, you don’t know what’s on the other side. It may be better; it may be worse.”

Despite his leap into being a fulltime musician, Byers didn’t grow up believing music could be a real career — his dad made that clear early on.

But such cynicism didn’t stop Byers from regularly watching contestants on “Idol” and thinking, “I can do that.” Ironically, his love for music took hold when his dad introduced him to Texas singer-songwriters, sparking a desire to learn chords and play for an audience. Having an old guitar from his grandfather, his first serious attempt learning the instrument came during a particularly harsh high school grounding — thanks again, dad. With nothing but “The Hobbit” and the dusty guitar for entertainment, he chose the guitar.

Today, his repertoire spans over 100 tunes, from classic hits to modern chart-toppers, and together with Big Valley, he’s released a dozen original songs on Spotify. Check out “Modern Day Puncher” for a sense of why the celebrity judges gave Byers the up vote.

Out of the tens of thousands of people who auditioned, he was one of only 144 contestants to receive this feedback, which meant a trip to Hollywood. But soon after making it to Tinseltown, Byers, along with 71 others, would get eliminated in an episode deemed “The Hollywood Bloodbath.” And when the episodes aired in early April, Byers, despite the lengthy audition process and golden ticket, was nowhere to be seen. But he

isn’t mad about it.

“I’m honored to have been part of the process,” Byers says. “And I’m taking this opportunity as a learning experience.”

He left Hollywood a little older, a little wiser, and with a little advice from Carrie Underwood — one of the reasons he knew “American Idol” existed in the first place. “She told me, in a very nice way, to tone down my vocals because I like to come out strong.”

And if the careers of those who previously traversed the land of “American Idol” rejection are any indication, Byers remains in prime position for a career ignition.

“My goal has always been to pay my bills with music,” he says. “And I want to leave some mark on the industry, whether I play stadiums, I play Billy Bob’s, or I play the basement bar below where we’re sitting. I want people to listen to our music and enjoy our shows. And somewhere down the line, for someone to say, ‘Remember that guy? That guy was really good.’”

You can catch Cash Byers playing solo every Friday night at a spot in the metroplex. Check out his website, cashbyersmusic.com, to see his full schedule.

by John Henry

City of Grievances

From socialists to serial candidates, Fort Worth’s city election long shots speak loudly and carry a big stick.

Anoted philosopher once pointed out that a citizenry can get more real joy out of hollering for things than they do from actually receiving them.

There’s a psychology there that only Will Rogers could sniff out.

That’s particularly true of municipal meetings and elections.

Often, it’s a personal beef — more than civic duty or a calling to servant leadership — that lies at the heart of a platform. These candidates are driven by the frustration that comes from feeling ignored, shut out of decision-making, or stung by a specific decision, such as a code enforcement ruling or a permitting denial. Potholes. Those damn potholes.

And then, for others, ideology is the fuel of activism that manifests in a campaign for elective office.

All of them were represented in this season’s biennial elections of the city of Fort Worth, starting with the Socialist Workers Party, which ran two candidates.

None of them, socialists or otherwise, had a chance in hell of winning their races

on the first weekend of May, but these candidates believe the journey to the ballot box is their chance to be heard, to put a spotlight on particular concerns they feel are being overlooked. And with their voice in election season, they can bring attention to these issues and even influence public discourse.

And it only costs $100 to get your name on the ballot. Anybody can do this.

“We’re going to win a hearing among the working class,” says Hilda Cuzco, 77, who, along with Christopher Johnson, is vying for incumbent Jeanette Martinez’s seat in District 11. “We see the opportunities that we have when we go door to door, which we do every weekend … whenever we go talk to workers, they agree with us. Not on every single [issue], but we do get a hearing, and a lot of people agree.”

Alyson Kennedy, 74, a mayoral candidate challenging two-time incumbent Mattie Parker, brings serious chops as an SWP candidate. This will mark her third attempt at becoming a city’s chief political officer after running in Dallas in 2019 and again in Fort Worth in 2023. She received 469 votes in 2019 and slightly more than 2,200 votes in 2023 out of more than 42,000 cast for mayor in Fort Worth. She finished fourth in a five-way race. Parker received 69% of the vote.

However, Kennedy was also the SWP’s vice presidential candidate in 2016 and its presidential candidate in 2020. Kennedy and running mate Malcolm Jarrett received 6,700 votes out of the more than 154 million cast.

The philosophy of the SWP, a spinoff of sorts of Eugene Debs’ Socialist Party of America, is rooted in Trotsky’s form of communism. They believed that capitalism can only be overthrown through revolutionary means and that democratic socialism would not succeed without a break from bourgeois parliamentary systems.

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dried on the Constitution, both Kennedy and Cuzco say, is the result of the capitalist system.

“We live in a class-divided society, and the problems we face are caused by the capitalist system and the capitalist class that drive our wages down as much as they can to make more profit,” says Kennedy, who works as a cleaner.

Profit is the root of all evil.

This is probably a good place to mention that city elections in Fort Worth are nonpartisan. No one runs as a Republican, Democrat, or Socialist Worker Party member.

As far as police reform, forget it. There’s no way to reform the police because it was established “and continues to function to protect private property,” says Kennedy, who along with Cuzco and other SWPers join fellow workers wherever demonstrations for labor rights take place, including the strike at the Molson Coors plant last year. More recently, the two appeared at demonstrations to protest immigration raids and deportations.

“And it also is used to keep working people in their place, keep us thinking we’re worthless, that we have to be controlled.”

They oppose defunding the police because, well, we need them. So long as capitalism exists, society will be one of violence.

Michael Raulerson, 22, has something in common with the SWP. He’s running in District 9 against incumbent Elizabeth Beck and Jenny Stewart because he believes the city needs to take more proactive steps in affordable housing.

Affordable housing is a concern shared by the SWP. (In reality, the City Council has been proactive in partnering with Fort Worth Housing Solutions to develop affordable solutions.)

If Raulerson were to win, his first City Council meeting as the duly elected representative from District 9 would also be the first Fort Worth council meeting he’s ever been to.

“Look,” Mattie Parker says to me. “I think one thing that’s interesting about Fort Worth is we don’t really have a barrier to entry. It’s a $100 filing fee. There’s no petitions or signatures. And, so, I don’t know this about some of the candidates you’ve been covering, if it’s a joke to them or not. But it’s not funny to be mayor. This is a really serious job.”

I assure her that the socialists are serious. She replies, “OK, sure, right. To some degree,” indicating that their solutions are anything but serious.

“As far as the socialists and what their traction is, I don’t see it moving anywhere.”

Bob Willoughby, 67, a native Fort Worth son, has become a perennial candidate. He’s here because a spat with the Code Compliance department in 13 or so years ago pissed him off. If you ask him, he’ll tell you all about it.

He began running in 2015. A technicality with his voting card disqualified him in 2017. That pissed him off royally, too. But he’s run in every race since against his nemesis, Gyna Bivens, the District 5 member who is not seeking reelection.

“If anybody asks why I’m running

for council, you can credit [Code Compliance Director] Brandon Bennett,” Willoughby says. “He deserves all the credit for what I’m doing. If he wasn’t so dishonest, I wouldn’t be doing this.”

One gets the impression that most everybody who runs into Mr. Willoughby will, at some point, earn the distinction of being called dishonest or a liar. Parker has achieved the status. In fact, Willoughby has painted the allegation on each side of his car saying just that about her.

He blamed the mayor for “taking away” the public presentation from the council agenda.

Willoughby’s gripes about the city have grown to the point that they’d fill the Trinity River from the West Fork to the Gulf.

“I’m going to keep running until something changes,” Willoughby says. “I’m going to keep trying. I mean, I’ve got nothing else to do while I spend my time on this earth. Unfortunately, I may be stuck here another 15-20 years. But I’m here. I think it makes God smile when you do the right thing.”

Bob Willoughby has a YouTube channel on which he broadcasts programs regarding his campaign and those of his competitors.

by Stefan Stevenson

Pitchers’ Duel

A pair of young hurlers, Jack Leiter and Kumar Rocker, look to return the Texas Rangers to the promised land.

Four years ago, the Texas Rangers tapped two pitchers from Vanderbilt — the rigorous academic institution and baseball factory in Nashville — to be the core of a starting rotation that would churn out quality innings for what they hoped would be World Series contenders for years to come.

Well, that future is now.

Jack Leiter and Kumar Rocker, two of the most dominating pitchers in the nation while teammates at Vanderbilt and the two most highly touted pros-

pects in the Rangers farm system, not only earned spots in the club’s rotation this spring, they’re also being asked to fill big holes for a team with World Series ambitions in 2025.

Injuries to starters Jon Gray and Cody Bradford, and Dane Dunning’s spring struggles, opened spots in the rotation. The young right-handers, who made their major-league debuts in 2024 and entered camp as strong candidates to earn Opening Day roster spots, have been tasked to fill the void with Gray and Bradford recovering.

Leiter, who turned 25 on April 21, spent 10 days on the injured list with a blister on his throwing hand after getting off to a blistering start. He’s 2-0 with a 0.90 ERA after two starts, with 10 strikeouts and a walk over 10 innings.

The son of former Major League All-Star Al Leiter, he was the No. 2 overall pick by the Rangers in the 2021 MLB Draft. His pedigree and draft status had Rangers fans licking their chops about the future. He earned a $7.9 million signing bonus — the fourth highest in MLB draft history at the time.

The same goes for Rocker, who turns 26 in November. He was taken No. 3 overall by Texas in the 2022 MLB Draft and earned a $5.2 million signing bonus. The previous year, the

Kumar Rocker

Photos by Gunnar Word

New York Mets declined to sign him after selecting him 10th overall in 2021. The Mets had medical concerns, which eventually manifested in Tommy John surgery in 2023. After making his return to the mound last summer, Rocker dominated in the minors and earned a September call-up to the big club.

Although he’s 1-2 with a 6.38 ERA after four starts and — as of this writing — he has flashed plenty of signs of dominating stuff.

“We’re both excited,” Leiter said when the pair learned they were on the Opening Day roster. “At Vandy that last year, I don’t think we ever could have imagined that this would be happening — same team, same rotation, Opening Day rosters — yeah, it’s awesome.”

Rangers president of baseball operations Chris Young envisioned the “Vandy Boys” anchoring the rotation when they were drafted.

“What I’m most excited for is watching them continue to improve and grow and help us try to win our division and a championship,” Young said. “That will be the definition of their success. It’s not going to be just making the Opening Day club. It’s what we do from here, moving forward. But they’re ready for this level. They’ve shown flashes of it. They’re great competitors, and they’re only going to get better. I think the talent for both is obvious, and they’ve earned the right to be out here.”

Vanderbilt coach Tim Corbin saw how competitive they were on the mound and how competitive they were with one another during the 2021 season for the Commodores. From the mound, the two helped lead Vandy to the very brink of College World Series glory as runners-up to Mississippi State.

“They were advanced because of their skills, their competitive spirit within competition,” Corbin said during an MLB.com video interview. “They came from different backgrounds, but at the same time, both unique and similar backgrounds.

They were privy to big environments, to things that other kids didn’t have. Because of that, they both were probably very intuitive to competition. They understood it.”

Rocker’s father, Tracy Rocker, is a College Football Hall of Famer from Auburn and a coach for the Tennessee Titans in Nashville.

“It means everything [to make the Opening Day roster],” Rocker said. “I think we’ve just gotten closer as friends, as teammates just doing it side by side. This being the first year is going to be something special.”

Corbin thinks the delay to the big leagues — Leiter’s struggles in the minors for a couple of seasons and

Rocker’s surgery — will only serve to make them better pitchers.

“All of those things are put in their lives for a reason,” he said. “Setbacks help comebacks. Those kids will profit from having to go through that. It just adds another layer of skin to what they already have. Their fibers are already very strong individually, so those experiences will help sharpen them and help shape them too in the big leagues … it’s not so much how quickly you can get there. It’s about when you get there, can you stay there for a lengthy amount of time and make yourself a career? I think they’ll both do that.”

The Rangers are counting on it.

Jack Leiter

Leiter and Rocker, already fan favorites, sign autographs.

by Shilo Urban

Bandera, Texas

Population: 879

Have you ever dreamed of singing cowboy songs around a campfire and sleeping under the stars on an honest-to-God cattle trail? Bandera is the place to do it. For all those should’ve-been-a-cowboys, this Hill Country escape lets you live out your Wild West ambitions with horseback riding, honky-tonks, and historic ranches. It’s not uncommon to see horses hitched up outside saloons or ranch hands in town for an evening

beer — no surprise here in the “Cowboy Capital of the World.”

Bandera’s dozen-or-so dude ranches are its biggest draw, where you can eat chuckwagon dinners on the open range and swim in the slow-moving Medina River under cypress trees and oaks. They’ve attracted city slickers on vacation since the 1920s, but once welcomed much noisier visitors: millions and

millions of hardscrabble longhorn cattle.

In 1874, Bandera became the main staging area for the Western Trail, one of the four great cattle trails (along with the Chisholm, Shawnee, and Goodnight-Loving). The Western Trail stretched farther and lasted longer than any other route, and it handled more cattle than all the other trails combined — at least six million. Feeder routes from South Texas converged in Bandera before traveling north to Dodge City, Kansas, and beyond.

The Western Trail lasted until 1897, and much of the town’s historical architecture evokes the rough-andtumble days of the cowboy era — like the cut limestone jail with castle-style crenellations from 1881. A few blocks away, the three-story Italian Renaissance courthouse dates from 1890 (it replaced an older courthouse from 1868, which is also still around).

Bandera has an impressive number of shops and restaurants for its size, and Wild West gunfight shows are performed multiple times most Saturdays. Special events bring stagecoach rides, cattle drives, and music concerts to town. You’ll also hear live music almost every night at Bandera’s honkytonks, like the illustrious Arkey Blue’s Silver Dollar Saloon. Step through the red door next to Bandera General Store to access the dimly lit basement bar with cheap beer and sawdust on the floor. Play a few rounds on the Dolly

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Parton pinball machine and see where Hank Williams Sr. (allegedly) carved his name into a table. Open since the 1930s, the Silver Dollar is the oldest continuously operating honkytonk in Texas.

Find more space for two-stepping and a large outdoor patio at 11th Street Cowboy Bar, which is BYOB on Wednesday nights: Bring Your Own Beef. You bring the steak (or sausage or chicken); they’ll have the barbecue pits hot and ready. Seasonings and utensils are provided, and sides are available for sale. Dance the night away with road-trippers, ranch tourists, cowboys, and locals. Whether you sleep under starry skies or inside a cushy luxury cabin, your inner cowboy will rest easy in Bandera — and you just might wake up with a yippee-ki-yay.

Explore Bandera

Savor: From giant pancakes to the John Wayne room and saddle bar stools, Old Spanish Trail restaurant is a Bandera legend (but everybody here just calls it OST). Much hasn’t changed in decades, including the locals’ devotion. Visit the covered wagon salad bar or order the chicken-fried steak for a sure thing. Looking for something new? Monte Alteza just arrived on the scene with Spanish tapas, wine, and craft cocktails. B-Daddy’s BBQ on Main is another newcomer with talked-about brisket and old-fashioned sides. If you’re an egg lover, eggs top the guacamole toast, grilled cheese sandwiches, and every other item on the menu at The Hen’s Nest.

Shop: Start at Bandera General Store, whose 118-year-old building has housed a movie theater and saddle shop (the tin ceiling and wood floors are original). Order a chocolate malt at the 1950s soda fountain and browse vintage boots, books, and Texas tchotchkes. Walk across the street for an excellent selection of whiskey and tequila at Spirits of Texas, where almost everything is made in the Lone Star State — much of it within 20 miles. Texas Salt Co. sells seasonings smoked with native woods like oak and mesquite, and you can shop for handcrafted belt buckles and turquoise jewelry at Hyo Silver.

Enjoy: If you’ve never seen a shrunken head, two-faced goat, or map of Texas made from snake rattles — and you want to — get thee to Frontier Times Museum to explore oddball curiosities and historical relics. The museum is one of the venues for the Smithsonian’s traveling exhibit “Crossroads: Change in Rural America,” which shows in Bandera from June 21 to Aug. 2. The town hosts copious events throughout the year, including a PRCA rodeo, biker rallies, and a Cowboy Mardi Gras. You’ll find plenty of options for horseback riding, from an hour or so in the saddle to overnight cowboy camping trips with outfits like Bandera Historical Rides.

Snooze: First things first: Decide whether you want to stay in the

countryside on a dude ranch or in Bandera near the boutiques and honky-tonks. For townies, the Vaquero “rustic boutique motel” offers woodsy cabins with patios and fire pits overlooking the Medina River. If you want horses, hoedowns, and hayrides, head out to family-friendly Mayan Ranch, operating since the 1950s. Dixie Dude Ranch is even older and evokes the homey atmosphere of a working ranch. Flying L Ranch has an 18-hole golf course, and at Hill Country Equestrian Lodge, you can bring your pets — even your horses.

How to Get There: Drive south from Fort Worth on the Chisholm Trail Parkway for 27 miles and turn right onto US-67 S, continuing for 38 miles. Turn left onto TX-220 S and drive 12 miles to Hico, then take US-281 S for 21 miles to Hamilton. Turn right on Main Street for a few blocks, then take a slight left onto FM 218 W to reach FM 2005 (about a mile). Continue 32 miles to Goldthwaite, then hop on TX-16 S for 117 miles, passing through Fredericksburg to reach Kerrville. Take TX-534 Loop S for 4 miles, then turn left onto TX-173 S to Bandera, about 22 miles ahead. The entire 277-mile trip is about five hours with one brief stop.

Bandera City Hall and Courthouse

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by Michael H. Price

The Moviemaking Wildcatter

Remembering Bill Paxton, one of Hollywood’s greatest character actors and one of Fort Worth’s most celebrated local kids. He would have been 70 this month.

Bill Paxton would be turning 70 any day now. May 17 is the birthdate. We lost that larger-than-life personality to a stroke at age 61 in 2017 — complications from a surgical procedure amidst a bold and adventurous moviemaking career. Something to do with an overdue repair from a childhood bout with rheumatic fever. Or so Paxton had told us earlier that

year while anticipating a venture that would bring a favorite novel, Joe R. Lansdale’s The Bottoms (2000), into development as a motion picture. The loss proved devastating — and nowhere more so than in Paxton’s hometown, Fort Worth. The ache persists: The actor-producer-director had achieved greatness by taking the long way around, the dues-paying

wildcatter route, in search of lasting prominence. He held fast to the maverick sector of the motion-picture industry.

All during our long-term friendship (beginning in 1985), Paxton presented himself as a scrappy wildcatter — his preferred term. The word symbolizes Texas’ bygone oil-boom days. As if defying a privileged upbringing, Paxton had claimed no entitlements; he worked diligently at developing showmanship credentials. When visiting from Hollywood, he sought no camouflage, frequenting familiar local haunts as a plain folks hometowner.

One night in 1996 at the Pennsylvania Pub, a South Side barroom landmark, guitarist Sumter Bruton and I were raising a racket with our jazz quintet, the Swingmasters Revue, when I felt a jab in the ribs. I turned to see our percussionist, Ozell “Larry” Reynolds, pointing with a drumstick toward the audience.

“Hey!” Larry hollered over the racket. “I just saw that guy from “Aliens” walk in here!” Larry recaptured the beat, and Bill Paxton took a seat nearby.

No surprise, there. Paxton, himself a working musician, had telephoned to say he’d be attending. We had some catching up to do, and what better place than one of Fort Worth’s livelier jazz-and-blues venues?

Before his movie career, Bill had frequented shows featuring Sumter Bruton’s earlier ensemble, the Juke Jumpers. And Bill and I had become occasional guest-artists on syndicated radio’s “Dr. Demento Show,” a musicand-comedy showcase. Bill seemed to relish that evening at the Pennsylvania Pub: “You can almost hear the beer bottles shattering out on the old Jacksboro Highway!” he said.

The connective tissue among assignments, large and small, was Bill’s natural affinity for the more experimental voices. A sustained affiliation with the director James Cameron dated from Paxton’s days as a set dresser at the low-budget studio where Cameron was learning the

Photos by James Hamilton

Bill Paxton on the set of his directorial debut “Frailty” (2001)

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ropes. When Cameron sought greater prominence with “The Terminator,” he sensed Paxton’s promise and cast him with mounting emphasis.

The leap was large, from modest roles in “Mortuary” and “The Terminator” (1983-1984) to lead-challenging appearances in “Weird Science” and “Aliens” (1985-1986). He would seek broader ranges from there: His directing debut on a harrowing psychodrama, “Frailty” (2001), was followed by a Disney-wholesome directing assignment on “The Greatest Game Ever Played” (2005). That nostalgic period-piece is underscored by Paxton’s childhood fondness for the golfing scene at Shady Oaks Country Club in Fort Worth.

An associate from schoolboy days, Tom Huckabee (1955-2022), remained a presence, as well. Huckabee curated the music for Paxton’s first job as producer, “Traveller” (1997), a tale of nomadic grifters. “Traveller” served to launch an art-film program that I developed for the Sundance Square theaters. And Bill and I had pondered in 1998 the chances of his participation in the first Fort Worth Film Festival. By 2007, that event had evolved into the more lasting Lone Star Film Society, with Huckabee as an interim artistic director.

“The timing wasn’t right [in 1998] for me to take a hand,” Bill reflected in 2007. “I didn’t feel, at the time, that I’d merit such recognition. Maybe I still haven’t ... And the involvement of Tom Huckabee kind of makes it a given that I should pitch in now.” Modesty. Humility. Playfulness. Combined with an actorly intensity, the qualities would define Bill Paxton as a lasting talent. He claimed various heroes among historic Hollywood figures, and he sought to honor them in projects of his own. In a nod to the silent-film humorist Buster Keaton, Paxton fashioned a New Wave rock video called “Martini Ranch: How Can the Labouring Man Find Time for Self-Culture?” (1988). Paxton’s admiration of Ben Johnson, the cowboy-turned-actor, paid off with a role

in Johnson’s last picture, “The Evening Star” (1996), and again when Paxton landed the starring role in “Mighty Joe Young” (1998) — a revamp of Johnson’s first lead-actor movie. On our first interview of 1985, Paxton detoured from the official topic, his rambunctious role in John Hughes’ “Weird Science,” to call attention to a less prominent friend, Lewis Smith, and Smith’s simultaneous starring movie, “The Heavenly Kid.”

Paxton’s conversational voice is preserved in a session he and I shared in 2007. The occasion was his arrival in Fort Worth for a film-festival appearance. He began the visit like this:

“Well, now, Fort Worth seems to be proud of me — and I’m certainly proud of Fort Worth. As good a reason as any for me to be renewing my involvement with the ol’ hometown.”

Paxton found the city essential to his involvement with an adaptation of Vincent Bugliosi’s Reclaiming History: The Assassination of President John F. Kennedy. The project, intended as an HBO miniseries, shrunk to a 90-minute feature, “Parkland” (2013), directed by screenwriter Peter Landesman with Paxton as a contributing producer. Paxton accepted the diminishment as a matter of economic realities. (Paxton’s preference for serialized storytelling stemmed from his success as the star player of “Big Love,” which covered 53 HBO

episodes during 2006-2011.)

“Fort Worth is, after all, where the interest [in the Kennedy assassination] began for me,” Bill added. “Back when I was 8½ years old.”

Paxton recalled a family visit to the Hotel Texas at Eighth and Main in 1963 to witness a ceremonial appearance by President Kennedy, shortly before the assassination in Dallas. The memory has remained vivid — Bill Paxton, astride his father’s shoulders, within view of the presidential circle. But only in modern times did the actor find palpable evidence in news-camera footage from Nov. 22, 1963, showing Paxton among the crowd.

“That discovery marked a turning point for me,” said Paxton. “The story of Nov. 22, 1963, has always held a deep meaning for me, with my memories of having been there.”

And thus did Bill Paxton reinforce his native-son ties to Fort Worth.

“Y’know, when I left to pursue an acting career,” he explained, “I never thought about coming back. But the ties remain in place, and the timing seems right to acknowledge the cultural heritage … that Fort Worth represents — time to give something back. And if my movie-business identity can help, then I’m glad to have a hand in it.”

Paxton with Matthew McConaughey and Powers Booth on the set of “Frailty ”

–Allison I.

by John Henry

Redistricting Play Follows Familiar Litigious Path

There are some things that simply endure the test of time.

They are inevitable and inseparable.

Pizza and beer quickly come to mind. Fish and chips. Texans and trucks. Peanut butter and jelly. Of course, Ben Franklin’s death and taxes.

You can also, it certainly seems, add controversy and Tarrant County Judge Tim O’Hare. It seems to follow him like a piece of Wrigley’s on the bottom of a shoe.

To be fair, Judge O’Hare and County Commissioner Alisa Simmons could both desperately use a copy of Dale Carnegie’s How to Win Friends and Influence People.

Or, better yet, How to Win Friends and Influence Enemies.

These two are enemies, make no mistake, waging political war against one another for the better part of a year. The exchanges — more like rows — between the two in meetings have been uncomfortably tense and nothing short of cringey.

Their decorum on the dais — Simmons has taken liberties with cursing in the public square — is beneath the standards of public officials and supposed servant leaders, or even shoppers at the grocery store.

However, by all appearances, O’Hare has now crafted a plan to send his nemesis to the ash heap: pack the Commissioners Court with a middecade redrawing of the four precinct lines ahead of the 2026 elections, when O’Hare, Simmons, and Commissioner Manny Ramirez will be up for reelection.

“Well, I think you’ve hit the nail on

the head,” says former County Judge Glen Whitley, O’Hare’s immediate predecessor. “From the very beginning, he had indicated he was going to make this the reddest county he could. And it’s already pretty much the reddest county in the country.

“I don’t see this as anything other than [trying] to get rid of Commissioner Simmons without just blatantly saying it, but that’s exactly why we’re bringing somebody from Virginia down here, or wherever they’re from.”

It’s the Public Interest Legal Foundation in, yes, Virginia. In a vote along party lines — 3-2 — the Commissioners Court approved spending up to $30,000 for PILF, as the firm is commonly called, to study redistricting.

Redistricting is always political. It is also always divisive. And when conducted mid-decade rather than every 10 years to coincide with new census figures, it is always controversial.

It’s even more controversial when the fix appears to be in. There seems to be little doubt what PILF, a supposed conservative law firm who took part in challenging the results of the 2020 presidential election, will recommend.

The Commissioners Court in 2021 studied but passed on redistricting, citing studies that showed no variances in population between the precincts in the previous 10 years, despite significant overall growth in the county.

The current makeup of the court probably best reflects the county’s population. It’s majority Republican — 3-2 — with a majority of its members minority, with Ramirez, Simmons, and Roderick Miles in Precinct 1. Tarrant County is majority minority.

O’Hare took office with a reputation for controversy.

As the mayor of Farmers Branch, a city of almost 40,000 in Dallas County, O’Hare advocated for ordinances banning landlords from renting to immigrants in the country illegally and requiring that flowerpots and other landscape receptacles contain living plants, according to documents. Opponents denounced the laws as illegally targeting the city’s Hispanic population.

The controversy attracted a national audience and ultimately cost the city about $6.6 million in legal fees defending its position, according to reporting. A federal court eventually found the city ordinance unconstitutional.

That’s the same road the county is going down.

O’Hare did not respond to an invitation to talk about the redistricting. Redrawing the lines will bring the lawyers out of the woodwork, even for a Tarrant County Democratic Party apparatus that is almost nonexistent. The decision to redraw the map will undoubtedly face accusations of undermining the voting power of minority groups in Precinct 2.

The Texas Legislature redistricted mid-decade in 2003, redrawing congressional maps even though it had already adopted post-2000 Census maps in 2001. The new maps were challenged but upheld by the U.S. Supreme Court in League of United Latin American Citizens v. Perry in 2006, concluding three years of litigation. The court ruled that mid-decade redistricting is not unconstitutional, so long as it doesn’t violate the Voting Rights Act or other legal protections.

But aside from all that, the other side likes to play rough, too. This is an experience they likely won’t forget and a play they’ll run at first chance. And rest assured, one day they’ll get their chance.

It takes a special kind of hubris to believe you’ll always be a majority party.

Democrats in this state once believed that.

FOR HOME OR OFFICE

Bring the stories of Cowtown into your space. From our pages to your walls, Fort Worth Magazine’s exclusive fine art images are now available for you to own and appreciate.

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the summer how to escape

Msummer is coming.

any people look forward to summertime with the joyful anticipation of a schoolchild, imagining long days of revelry outdoors in the sun. Those people are probably not Texans. When the state starts preheating in May, we know it’s time to prepare for the harsh temperatures ahead. We arm ourselves with water bottles and brimmed hats. We tune up our ACs, check our vehicles’ fluids, and adapt our daily schedules to avoid the worst of the heat. But if you’re feeling a bit of summer onset anxiety this year (and who isn’t?), discover where to cool off, what to love about the heat, and most importantly: How to muster the mental fortitude to survive another summer in Texas.

Words by shilo urban design by lauren deitzer

Reasons to Love the texas heat

1. No risk whatsoever of hypothermia or frostbite.

2. You can order a piña colada at the bar without feeling quite so ridiculous.

3. Chances are extremely slim that a knifeman is hiding in the backseat of your car and waiting to ambush you.

4. You might get to discover if spontaneous combustion is real.

5. Opportunity to practice self-control when out-of-state friends complain about the heat — and it’s 80 degrees where they live.

6. Watermelon season!

7. Just think of all that vitamin D you’re soaking up. More sunlight = lower risk of cancer, stronger bones, and more energy … and you’ll definitely need that last one to walk to your mailbox if it’s later than 7 a.m.

8. Wherever you travel on summer vacation, you can expect better weather than here at home.

9. Great excuse to eat ice cream and popsicles for six months straight.

10. Numerous jobs created in the AC unit repair and maintenance industry.

11. No need to mow your lawn quite so often — your grass is barely alive as it is!

12. Easier to eat healthy because it’s far too hot for heavy, creamy, fatty dishes. Pass the salad and balsamic, please.

13. You don’t have to wonder what it would be like to put your head inside an oven.

14. You get to wake up to a shining sun and clear blue skies pretty much every day.

15. Summer clothing is often less expensive than winter clothing.

16. Plenty of detoxing with all that sweating going on, which removes heavy metals, pesticides, and other impurities — no fancy sauna needed (just don’t forget those electrolytes).

17. No spring or fall allergies.

18. Summer heat is the opposite of winter ice storms, snow, and sleet. Remember Snowpocalypse 2021? That’s just an average winter day for Canadians.

19. Household gas bills go down (never mind the water and electric bills).

All degrees in this article are in Fahrenheit, the temperature scale used by six countries: Liberia, Palau, Micronesia, the Cayman Islands, the Marshall Islands, and the United States. Outside these countries, you can quickly convert Celsius to Fahrenheit by doubling the temperature and adding 30.

20. Getting small children dressed, shoed, and out the door is much quicker in summer than winter — and you don’t have to worry about lost hats or mittens.

21. No doctor ever said, “You need to go to a cold climate for your health.”

22. Beach towels hung outside dry in a flash.

23. Skimpy clothing = eye candy for singles on the hunt. Suns out, guns out!

24. Feeling socially awkward because you’re sweating profusely? Don’t worry, EVERYONE is sweating!

25. For some people with arthritis or chronic pain, heat alleviates their suffering.

26. No one looks good in a winter hat.

27. Less barking from dogs interrupting your workday because there is literally no one out on the street to bark at.

28. Exercising outdoors burns way more calories in the summer vs. winter.

29. River tubing, lake swimming, and poolside margaritas.

30. No bulky winter layers to restrict your movement (though you might want to toss a sweater in your car for those icy-cold restaurants).

31. It’s the only time of year you can easily find delicious peaches and plums.

SIZZLIN’ SIDE NOTE:

If you’re ever in Buffalo, New York, stop by Forest Lawn Cemetery and pay your respects at the grave of Willis Carrier, who invented modern air conditioning in 1902 to help a printing company stabilize its paper quality during the humid summer months.

Where to Cool off in fort Worth

COLD:

Texas swimming pools may feel like hot tubs in high summer, but the waters of spring-fed Burger’s Lake stay cool and refreshing all season long. Splash in at the sandy beaches or try the slides, diving boards, and trapeze swing. Lifeguards are on duty and the lake water is filtered and chlorinated.

Craft breweries tend to have their ACs pumping or at the very least — you can chill out with ice-cold beer. Hit up local favorites like Wild Acre Brewing, HopFusion Ale Works, and Martin House Brewery to relax for a few with a brew.

Can you outrun the heat? You can try at Joe Pool Lake on a rented speed boat or jet ski. You can also swim, snorkel, and scuba dive at designated locations, like the

COLDER:

Linger in supermarkets’ refrigerated sections while you slowly peruse the dairy cases and meat departments. H-E-B in Burleson is particularly chilly, and Central Market has been replacing its entire refrigerated section — so maybe it’s time for a closer look at all those cashew milks and vegan cheeses.

Movie theaters are notoriously frosty places where you can enjoy arctic-blast AC for at least a couple of hours. Some of the newest cinemas around include the AMC Clearfork, EVO Entertainment in Southlake, and Studio Movie Grill off the Chisholm Trail Parkway in southwest Fort Worth. All offer in-theater dining so you can order a steady stream of frozen drinks.

COLDEST:

With water temperatures around 50°, cold plunge pools at wellness centers like Restore + Revive and R&R Aesthetics + Wellness won’t just cool you off, they may help reduce inflammation and improve circulation. Alternatively, you can dump a bunch of ice cubes in your bathtub.

Blast-freeze your body with a threeminute session in the cryotherapy chamber at iCryo on West Seventh, which drops as low as minus 175° — and you can also add windchill. Recommended only for the hardiest souls, this treatment triggers your fight or flight response that proponents claim decreases pain and inflammation.

It’s not quite in Fort Worth, but Epic Waters indoor waterpark in Grand Prairie is worth the half-hour drive if your kids are bouncing off the walls from summer cabin fever. The 80,000-square-foot fun park has 11 slides and the longest lazy river in Texas, along with an outdoor wave pool and a FlowRider surfing simulator.

When it’s 110° outside, the interior of your car can reach almost 170° — hot enough to bake cookies and warp the plastic parts of GPS devices, phone chargers, and eyeglasses. Coke cans, aerosols, and disposable lighters can explode — and we won’t even talk about the liquified lipsticks and sunblock. Remember, never leave a child or pet inside a hot car … or anything else you remotely care about.

It’s Hotter tHan...

Texans have always been known for their colorful sayings. Do you recognize any below — and can you add any to the list?

It’s hotter than a jalapeño’s armpit! It’s hotter than a doorknob in a barn blaze!

It’s hotter than a billy goat with a blow torch!

It’s hotter than Satan’s housecat!

It’s hotter than blue blazes!

It’s hotter than a blister bug in a pepper patch!

It’s hotter than a stolen tamale!

It’s hotter than a frying pan in a forest fire!

It’s hotter than a $5 toolbox!

It’s hotter than two ticks on a hound dog!

It’s hotter than a $2 pistol!

It’s hotter than fish grease!

It’s hotter than homemade sin!

It’s hotter than a sauna in the Sahara!

It’s hotter than the dickens!

It’s hotter than pearls in a pawn shop!

It’s hotter than a chicken laying boiled eggs!

It’s hotter than a puddle in Pompeii!

It’s hotter than a red-headed roofer in July!

It’s hotter than a handful of hells!

It’s hotter than the devil’s drawers!

It’s hotter than the six shades of hell!

It’s hotter than the hinges on the gates of hell!

It’s hotter than a whorehouse doorknob on nickel night!

It’s hotter than a honeymoon hotel!

It’s hotter than all get-out!

It’s hotter than a snake butt in a wagon rut!

It’s hotter than a possum in a wool sock!

It’s hotter than…

It’s hotter than a scalded lizard!

How to Beat tHe texas Heat

(or at least slap it around a bit)

Cool your body:

• Stay hydrated, which helps your body regulate its temperature.

• Be aware that some foods increase your body temperature more than others, like fatty, fried, and highprotein foods — and anything else that requires extra energy to digest. Spicy foods, caffeine, and alcohol can also make you feel hot.

• Shave your head or go for that new short do that you’ve been pondering.

• Ladies can try a bodice chiller, a small metal cylinder that you fill with ice water and tuck into your top.

• Dip your head into a bucket of ice water or hold it under a cold faucet.

• Cooling vests and neck wraps can help when you have no choice but to be outside.

Cool your home:

• Close all your window blinds until October.

• Buy a toaster oven so you don’t have to heat up your kitchen oven as often.

• Consider tinting your home’s windows, at least on the southern and western sides, or replacing old windows with energy efficient new models.

• Plant trees and/or bushy landscaping to help shade your house. Exterior shades and awnings can also do the trick.

• Make sure your ceiling fans are spinning counterclockwise to create the best downdraft. In winter, you can switch your fans to clockwise to push warm air down from the ceiling.

• If you always sleep hot, a water-cooled mattress cover can help. Cooling pillows and sheets are also available.

accept the heat I cannot change, The courage to walk outside and get in my car, And the wisdom to park in the shade (and crack the windows).

Cool your vehicle:

• Tint your windows. In Texas, your car’s back and rear windows can go as dark as you want; your front side windows must allow 25% of the light to pass through.

• Invest in a remote starter so you can crank up the AC and cool your vehicle before you get inside.

• Whenever you’re parking for longer than 10 minutes, cover your windshield with a reflective sunshade and fill your car with 50 bags of ice.

• When you first get inside your car, open the windows and turn your AC to fresh air to blow out all the heat. Once it starts to cool off, roll ‘em up and switch back to recirculated air. Many cars chill down faster with the AC directed at your feet.

• Get your AC tuned up to ensure that it’s working at max capacity.

• Cover your seat with a cooling seat cushion.

• Leave the windows open when you go through the carwash.

At LeAst You’re

soNNet 108° :

Shall I compare thee to a summer’s day… in Texas?

Shall I compare thee to a summer’s day…in Texas?

THOU HEAT-BLASTED, FOUL-BREATHING BEAST FROM THE BLISTERING FIRES OF HELL!

Rough winds do rip and ruin our roofs in spring, But naught compares to summer’s torrid spell. For oft so hot the eye of heaven shines

That sidewalks scorch, the dogs their walks decline. Playgrounds ne’er could be much hotter, Small hands dost burn on teeter-totters.

An evening stroll is’t no delight, It’s still 95 at night!

A swim? Nay, nay — the pool’s ablaze, Inside is where I’ll spend my days: The blinds shut tight, my fan on high. Please tell me…is November nigh? But our eternal summer shall not fade, For months to come, we’ll bake tho’ in the shade. So long as Texans sweat and drink iced tea,

The Chefs Who Blazed the Trail

These are the toque-wearing, knife-wielding masters of the kitchen who showed Fort Worth what excellent food tastes like.

BY MALCOLM MAYHEW PHOTOS BY OLAF GROWALD

Before Marcus Paslay opened a string of hugely successful restaurants in Fort Worth, becoming one of the city’s most well-known chefs. Before Molly McCook helped popularize the farm-to-table aesthetic through her culinary wizardry at her Near Southside restaurant Ellerbe Fine Foods. Before Felipe Armenta paired with Graham Elliot. Before our city’s current culinary stars illuminated the scene, there were pioneers.

Call them the architects of Fort Worth’s fine-dining landscape, the visionaries who instilled in our city a love for a truly exceptional meal.

Fine dining in Fort Worth wouldn’t be what it is today without these pioneering chefs who shaped our culinary identity. Certainly, fine dining would exist in some capacity, as it does in every major city. But would Fort Worth be as smartly attuned to French cuisine had Bernard Tronche not opened Saint-Emilion? Has anyone else in Fort Worth combined the spices of Mexican and Texican food as succinctly and memorably as Michael Thomson has at his self-named restaurant? And who knows if Fort Worth would have ever discovered the pleasures of elk tacos and rabbit-rattlesnake sausage had Jon Bonnell and Tim Love not opened Bonnell’s and Lonesome Dove?

The great Walter Kauffman is often thought of as Fort Worth’s premier chef. A native of Lucerne, Switzerland, he perfected the art of fine dining in Fort Worth at his restaurant Old Swiss House, introducing European cuisine and white-glove service to a town inexperienced with either. The restaurant was open for three decades, from 1964 to 1994.

“He paved the way for all of us in the fine-dining industry here,” Bonnell told me in September 2020, after Kaufmann passed away at age 91. “There was a time when if you wanted a nice meal around here, you went to a country club, or you went to Dallas. Walter changed that.”

Many of the chefs who rose in Kaufmann’s wake have made their own indelible marks on Fort Worth’s culinary landscape. And many of them are still cooking in one fashion or another, still running their own restaurants or catering companies, still doing what they love to do, and still innovating and inspiring the next generation of Fort Worth chefs.

These are the visionaries who, from the '70s to the early 2000s, cultivated Fort Worth's now-legendary era of fine dining.

Michael Thomson

Michael Thomson won his first food award before he could even drink — well, legally. “I was just a kid living in Florida at the time and listening to the radio one day,” he says. “All of a sudden, this radio station announced a recipe contest. Every 15 minutes they’d announce an ingredient, and you had to figure out the dish. I figured out that it was seven-layer bars and called in and won. My prize consisted of a ladies’ razor and a box of tampons.”

Ah, Thomson’s first taste of success. Years later, Thomson would helm one of the city’s very best restaurants. Opened in 1992, Michaels Cuisine and Ancho Chile Bar quickly found a place in the hearts of those who dared to venture into a restaurant with the words “ancho chile” in its name. It’s doubtful, Thomson laughs, that many people in Fort Worth were even familiar with that term. A chile pepper aficionado who can recite the names and flavor profiles of every pepper imaginable, Thomson punctuated many of his upscale, Mexican-American dishes with peppers. Matter of fact, his signature dish is his ancho chile pepper-crusted tenderloin, a bold, unforgettable dish that perfectly illustrates his inimitable style.

“Peppers are absolutely my favorite ingredient,” he says. “They’re so complex and, in the right hands, so versatile. I use them in just about every dish, even desserts.”

Thomson’s restaurant opened at the dawn of the southwestern culinary movement, fathered by Dallas chefs such as Dean Fearing. But Thomson set Michaels apart by developing a style all his own — a genre he called “contemporary ranch cuisine.”

"What I was doing and what chefs like Dean Fearing and Stephan Pyles were doing was completely different," he says. “I was using some of the same ingredients but accenting them with chile peppers in ways that no other chef around here was doing. People have realized that just because my dishes have peppers in them doesn’t automatically mean they’re going to be spicy. Peppers serve other purposes, too.”

The Florida native has had a lifelong love of food. “I was always in the kitchen cooking with my mom,” Thomson says. “When I was 13, one of our neighbors asked if I wanted to go to work with him at his restaurant. It was called The Snapper Inn. And ever since that day, I’ve been in this business.”

When Thomson was a teen, his family moved to Fort Worth, as his father joined the F-16 program at General Dynamics. Three days after arriving, Thomson landed a job at the Fort Worth Boat Club. College in South Texas offered a temporary detour, but he soon returned to Fort Worth, where he worked in several hotels and restaurants and served as a consulting chef for Burlington Northern Railroad.

Thomson credits his time as executive chef at the fondly remembered Forest Park Boulevard restaurant, Epicure on the Park, with fundamentally changing his life and cuisine.

“I think the chef who has been the biggest inspiration on me is Marina Bowers,” Thomson says of Epicure’s Spainborn co-owner, who ran the restaurant with her son, Peter. “I learned some French techniques from watching her and working with her. She really influenced a lot of my cooking style, but she also taught me the ins and outs of hospitality. Because of her, that’s something I’ve always held in high regard.”

Two years after Epicure closed, Thomson and business partner John Kennedy opened Michaels, taking over the Seventh Street spot where Zuider Zee and Dos Gringos once lived. Back then, this slice of Seventh was a haven for good restaurants — Cafe Aspen, Saint-Emilion, La Piazza, among them.

But with dishes that expertly fused the spices of Mexico

with trademarks of Texas cooking, all within a white tablecloth setting, none were like Michaels. And Thomson knew it.

“I opened Michaels as a young cocky chef who was going to set the world on fire,” he says, laughing. “I didn’t even have salt and pepper shakers on the tables — because I didn’t think people needed to season my food.”

Time, experience, and hardships matured and humbled the chef. “You know, we’ve survived a pandemic, recessions, construction — all kinds of construction, construction that’s caused other businesses around here to close. I feel lucky to still be doing this, 34 years later. So if you want to put ketchup on your steak, I’m not going to stop you.”

Over the years, there have been small changes: Thomson eventually bought out his business partner; the restaurant’s Ancho Chile Bar has practically grown into its own entity, with its own upbeat vibe and separate food and beverage menu; and the restaurant’s name has been slightly altered to Michaels Cuisine, still missing that apostrophe.

But the restaurant itself, Thomson proudly says, has barely changed.

“I set out to become an institution, someone like Walter Kaufmann, who devoted his whole life to food and to a restaurant,” he says. “And I feel like I’ve accomplished that.”

More Tastemakers & Restaurateurs

Fort Worth’s fine dining scene took years — and many hands — to build. Beyond the chefs featured in this story, these individuals also helped lay its foundation.

Neal Hospers & Frank Carvey Jr.: While The Carriage House is usually thought of as Fort Worth's first fine dining restaurant, these two hospitality mavens opened the Cross Keys restaurant first, in 1955, offering well-crafted meals in a turn-of-the-century mansion.

Willis “Mac” McIntosh: In 1959, Mac McIntosh joined forces with Roy Pope to open The Carriage House on Camp Bowie Boulevard, the restaurant that set the standard for fine dining in Fort Worth. McIntosh would later open House of Mole, which became Mac’s House.

Florence Simon: In 1967, Simon opened the Florence Simon Gourmet Cooking School, inspiring early disciples Louise Lamensdorf, Elizabeth McCall, and Renie Steves to open their own cooking school years later.

Walter Kaufmann: The pioneering efforts of Old Swiss House owner and fine dining architect Walter Kaufmann are explored elsewhere in this story.

Adam Jones: Owner and general manager Adam Jones has spent decades nurturing a fine-dining scene downtown, initially by opening the Prego Pasta House for the Barraco family in 1992. He went on to work at Del Frisco’s Double Eagle Steakhouse for a decade before opening Grace, Little Red Wasp, and 61 Osteria.

David Rotman: After graduating from TCU in 1990, Rotman opened Cafe Aspen, hiring Louise Lamensdorf as head chef. The restaurant was open 20 years.

Molly McCook & Richard King: These longtime friends opened their fine dining farm-to-table restaurant Ellerbe Fine Foods in 2009, before many people even knew what farm-to-table meant.

Louise Lamensdorf

Today, with Fort Worth’s culinary scene thriving, it’s not at all unusual for a local restaurant to gain regional or even national attention.

But in the ‘90s and early 2000s, such accolades were harder to come by. Local media outlets like the FortWorthStar-Telegramand FortWorthWeekly always waved the flag for our city’s restaurants, as did TexasMonthly.Beyond Texas’ borders, though, our city’s restaurants rarely registered on the national culinary radar.

Exceptions existed, though. Bistro Louise, the French-inspired restaurant owned by Fort Worth chef and restaurateur Louise Lamensdorf, spent much of its 15 years basking in the glow of local, regional, and, yes, even national adulation.

With a distinctive menu dominated by the food and cooking techniques of the European south, a dining room awash in Mediterranean hues, and a gorgeous patio, Bistro Louise quickly became one of the city’s most popular restaurants.

When it closed in 2011, after Lamensdorf couldn’t reach a new lease with the property’s owner, she says, it did so as a recognized leader in fine dining, having repeatedly earned the AAA four-diamond award — a high honor in national culinary circles. Over the course of the restaurant’s life, there were stories and mentions in Bon Appétit.WineSpectatoreven took notice, calling it one of the best restaurants in the country for its wine program.

Many in Fort Worth surmised it was the perfect way for Lamensdorf to cap her 30-year-plus career. But she steamrolled on. Now in her 80s, the chef says she’s still cooking on a regular basis as a private chef and caterer for parties.

“To this day, I’m still conceptualizing new dishes, still trying out new ideas,” she says. “With food and cooking, there’s always something new to learn.”

A native of Monroe, Louisiana, Lamensdorf has spent a lifetime learning about food and cooking. She learned at a young age to appreciate fine food through her French-born grandmother, who never made sandwiches, Lamensdorf says. Instead, multicourse meals consisted of stuffed veal and other French delicacies.

Years later, her husband took her to France — with friend Elizabeth McCall and McCall’s husband in tow — to wine and dine at the country’s finest restaurants.

“These trips we took, we ate at beautiful restaurants, had wonderful wines and wonderful meals. They were so inspiring,” she says. “Elizabeth and I came back home with stacks of recipe books we picked up on our travels.”

The students soon became the teachers. Excited to spread the gospel of French cooking, Lamensdorf, McCall, and friend Renie Steves opened a cooking school in 1979 called The French Apron. Even while teaching, Lamensdorf remained a dedicated pupil, traveling globally to study with master chefs such as Michelin-starred Andre Daguin in France and U.S. Olympic chef Charles Finance.

A decade later, after the school closed, Lamensdorf utilized her training at local restaurants such as Cafe Aspen, where owner David Rotman hired her as head chef. Eager to have a place of her own, Lamensdorf opened Bistro Louise in 1996 on South Hulen Street, where it reigned for 15 years.

“I wanted a cozy French atmosphere of fine dining where people could enjoy the different ideas I was bringing to their plates,” she says. “All of my years of training, I was able to share that through my food and give people a sense of what it was like to dine in France or Italy. Bistro Louise was so important to me because it gave me the opportunity to give back to Fort Worth.”

To contact Lamensdorf for catering, visit bistrolouisecatering.com.

Bernard Tronche

Like many pioneers, Bernard Tronche never intended to be a pioneer. Never thought his restaurant, Saint-Emilion, would set the standard for other fine-dining restaurants in Fort Worth. To him, having an open kitchen, rotating blackboard specials, fresh fish flown in from around the world, and top-tier service were simply hallmarks of his ideal dining experience, not signs of what was to come.

“I wasn’t trying to revolutionize anything,” he says. “I knew what I wanted — an open kitchen so customers could watch their food being made, affordable prices, good service, and blackboard specials that changed every day. I wasn’t trying to transform anything. I was just trying to survive and pay my bills. Next thing I know, I’m 40 years in.”

Saint-Emilion has introduced countless Fort Worthians to the flavors of French cuisine: mussels in a Gewürztraminer broth; magret de canard, moulard duck breast cooked like a steak; lamb chops with green flageolets, a French heirloom bean; and, of course, escargot. Here, the snails are served with garlic and parsley butter and topped with puff pastries.

Opened March 8, 1985, by Tronche and his wife, Karin Kelly, a former news reporter and anchor at WFAA, the West Seventh Street restaurant looks more like a home than a restaurant, with its vine-covered facade and triangular, Tudor-style design. The interior, too, is more home than eatery, with dim lights, a cozy, candle-lit atmosphere, and staff who treat you like family.

“The funny thing is, when I opened Saint-Emilion, I didn’t know much about Fort Worth,” says Tronche, who was living and working in Dallas at the time. “A friend of mine talked me into opening here. I put all my faith into opening a French restaurant in a place I didn’t know very well. I didn’t have a plan B.”

Turns out, he didn’t need one. Over the course of four decades, the restaurant has been a quiet sensation, known for its doting service, rotating blackboard specials, and open kitchen — elements that were relatively new to Fort Worth when the restaurant opened.

Much of the restaurant’s success comes from the authenticity of Tronche’s recipes, now executed by chef Pascal Paviani. Tronche, after all, grew up in southwest France, where he immersed himself in the sights, smells, and flavors of home cooking. In his 20s, he immigrated to the U.S., ultimately settling in Dallas, where he honed his culinary skills at the acclaimed French restaurant Calluaud’s. Having learned the intricate ballet of running a fine-dining eatery, Tronche set out to establish his own.

Saint-Emilion’s success led Tronche to open other food-related businesses in Fort Worth, including La Marée, a fish and wine market; two downtown restaurants, Tutti Pazzi and Sapristi, and Paco and John’s, an innovative French and Mexican restaurant in the hospital district. Tronche also opened Paris 7th, a French restaurant located just down the street from Saint-Emilion.

While those endeavors have closed, except Paris 7th, which now rests in the capable hands of Mark Hitri and Chris Salvador, Tronche says Saint-Emilion has always been his primary focus — the reason he feels like he could not have landed in a better city.

“Fort Worth has been very good to us,” he says. “I look back at the last 40 years at Saint-Emilion, so many things have happened — so many economic ups and downs — and our customers keep coming. That’s the trick of making it in this business — give them something they want to come back to, and they will.”

Saint-Emilion

3617 West Seventh St. saint-emilionrestaurant.com

Bobby Albanese

For over three decades, the Albanese family has been a cornerstone of Fort Worth’s fine-dining scene. Generations of local diners fondly remember the family’s string of local restaurants: Ruffino’s, Fizzi, Ciao, Red Door Bistro, among them.

The last one standing in their empire, many will argue, is their finest. Opened in 2007 by Bobby Albanese and his wife Donna, in a beautifully restored, 1935 cottage in the Monticello area, Piola is a heartfelt ode to Italian classics — the cuisine Bobby grew up on in Calabria, Italy.

Regulars swear by the restaurant’s popular lasagna, the recipe for which was passed down from Bobby’s grandmother. Other Italian staples are done exceptionally well here, from the eggplant Parm to the penne pesto to the smoked chicken fettuccine, a must-try.

Nice surprises abound: a risotto decorated with asparagus and shrimp; giant planks of lightly fried calamari, livened up with a chile-based sweet and spicy sauce; refreshing salads with colorful ingredients, like watermelon. A watermelon salad is definitely not the norm at your typical Italian restaurant.

But such has been the course for the Albanese family, stretching back to their first restaurant, Ruffino’s, opened in 1992 by Bobby and his brother, Franco, in the Forest Park space that once housed another legendary Fort Worth restaurant, Epicure on the Park. Ruffino’s 21-year run, populated by locals, passing-through celebrities and foodies before the term had even been coined, seared the family’s name into the city’s culinary scene.

“I was barely 25 years old when Ruffino’s opened, still just a kid,” Bobby says, laughing. “We were young, but we still knew what we wanted to do — offer good, authentic Italian food in a fine-dining setting. There weren’t a lot of restaurants like ours. We felt it was unique for the time.”

Over the years, the brothers expanded their culinary ventures, utilizing new cooking techniques and flavor profiles. Each of their restaurants, Ciao, Fizzi, Red Door Bistro, Ruffino’s, Picchi Pacchi, offered distinctive interpretations of Italian and American classics in unique settings, foreshadowing the multi-concept approach of contemporary restaurateurs like Felipe Armenta, Tim Love, and Marcus Paslay.

Sometimes the restaurants worked in tandem, one feeding off the other. When Ciao closed, for instance, the American fare-driven Fizzi inherited many of Ciao’s Italian dishes. “We would sometimes switch things up,” Bobby says. “One dish might work in one restaurant while it doesn’t work in another. With different restaurants, we had a lot of room to experiment.” (Picchi Pacchi remains open but is no longer owned by Bobby.)

Tragically, Franco was involved in a swimming incident in 2003 that permanently disabled him, leaving Bobby to take the reins of the family’s restaurants.

Out of that tragedy, Bobby began to realize the significant role he and Franco and their family played in the city’s culinary circles.

“To this day, I still can’t believe the outpouring of support Franco and our family received, it was incredible,” Bobby says. “There was a fundraiser for him, and I remember there were four Fort Worth mayors there, past and present. People still call the restaurant and ask how he’s doing. I think to myself, wow, all this love, all this support, this is really home.”

Piola Italian Restaurant & Garden

3700 Mattison Ave. fwpiola.com

Tim Love

Bridging the gap between the fine dining of yesterday and today is Tim Love, whose groundbreaking Lonesome Dove restaurant — the first of many restaurants he would open in Fort Worth and beyond — put a high-end spin on wild game, barbecue, Mexican food, and other beloved Fort Worth cuisines, blazing a path for so many of our new and up-and-coming chefs. It’s hard to imagine what Fort Worth’s culinary scene would be like without Tim Love.

This month, Lonesome Dove celebrates its 25th anniversary — a milestone not at all lost on Love, who, unlike some restaurateurs who quickly bounce from project to project, is still very much tied to his debut restaurant. It did, after all, bring something new to the fine-dining table.

“It was a leap of faith, no doubt,” Love says. “We took the things Fort Worth already loved — red meat, wild game, that deep Western spirit — and pushed it into a new space. Elevated it. We brought in local ingredients, worked with farmers, introduced finedining techniques to dishes people might have only seen on ranch tables. The goal was to create something special, something that felt like Fort Worth, but flipped on its head.”

In a way, it took a disaster for Lonesome Dove to take flight. In 2000, Love was working at Reata, then located at the top of the Bank One building downtown, when a tornado tore through the area, pummeling Reata.

“The idea [for Lonesome Dove] was always there, kind of in the back of my mind, always developing,” he says. “But when the tornado hit Reata, that’s when it became real. Suddenly, I didn’t have a job, didn’t have anything lined up — and that’s when I said, all right, time to go.”

Lonesome Dove was, of course, the first of many Love restaurants, opened here and elsewhere. Today, he owns 14 restaurants or food-related concepts, each brandishing a streak of inventiveness or forwardthinking: Woodshed offered craft-style barbecue long before it became popular in Fort Worth; Paloma Suerte takes birria to another level, with flavors such as short rib and duck; and in a town full of great burgers, his Dirty Love burger at Love Shack — streaked in a wildly addictive “love” sauce and topped with a quail egg — remains one of the city’s best.

Love says that it’s his adopted hometown that drives this creative energy.

“I just love this city,” he says. “I was born and raised in Denton, but we came to Fort Worth all the time growing up — museums, the zoo, even the spot where Woodshed sits now used to be a Putt-Putt I went to with my dad. It’s always been close to my heart. There’s opportunity here, and I just want to keep creating amazing spots and, hopefully, encouraging other great cooks and restaurateurs to come stick their toe in these great waters of Fort Worth.”

Reflecting on his 25-year career as a restaurateur, Love finds the enduring legacy of Lonesome Dove to be his greatest source of pride and the pinnacle of his career.

“To be able to create something that honored Fort Worth’s culture but also pushed it forward,” he says. “That’s the thing I’m most proud of.”

Lonesome Dove

2406 N. Main St. lonesomedovefortworth.com

Jon Bonnell

Jon Bonnell has been such a force for good in Fort Worth’s dining scene — he practically guided our restaurants through the pandemic, if not the whole city, for starters — that his philanthropic efforts sometimes overshadow his exceptional skill in the kitchen.

Bonnell’s first restaurant, his self-named Bonnell’s Fine Texas Cuisine in southwest Fort Worth, is a vivid reminder of his talents as both a pioneering chef and a magnificently gracious host.

The 24-year-old restaurant is, of course, his ode to hunting, something he loved to do growing up, as the menu often spotlights Texas-sourced meats, some traditional, some exotic, prepared with a Southwestern/ Louisiana-style flair, such as pepper-crusted buffalo and elk tacos. Similar to what Tim Love was doing at Lonesome Dove, Bonnell served his unique dishes in a five-star, luxurious atmosphere.

Service seems modeled after his own personal attributes: warm, friendly, gracious. Unmistakably Fort Worth. Which makes perfect sense, given Bonnell’s upbringing. The Fort Worth native was exposed to fine dining at a young age. His first steps into this world were taken at Old Swiss House, The Carriage House, and Le Chardonnay.

“When I was a kid, my parents never shied away from taking us to nice restaurants,” says Bonnell, the youngest of three. “We learned the basics of table manners and never ordered from the kids’ menu. The only rule was, ‘If the menu says “market price” instead of a number, don’t order it.’”

Bonnell’s pursuit of the culinary arts came later in life, though. After graduating from Vanderbilt University in 1994, he taught science and math to middle and high schoolers. During a summer break, he killed time watching television cooking shows and soon began trying to replicate some of the dishes he saw on TV.

“During an episode of the ‘Great Chefs’ series on PBS, I remember the narrator saying, ‘The chef graduated from culinary school before working at the esteemed….’ and something in my mind just clicked. Culinary school.”

Eager to enroll, Bonnell approached several culinary schools around the country. Since he lacked experience, one school recommended he take a summer job in a restaurant before making a life-altering decision. “I worked at Mediterraneo Restaurant for chef David Holbin, and after two months of hardcore kitchen work, I never looked back,” he says.

While studying at the New England Culinary Institute in Montpelier, Vermont, he came up with the idea for Bonnell’s. “One of our assignments was to create a complete restaurant concept from scratch,” he says. “I began researching farms and ranches around Fort Worth and found that we had some incredible game farms, and the idea began to take shape. When I turned the assignment in, one of my instructors asked if this was a copy of an existing restaurant, to which I replied, ‘Not yet, but it’s what I plan to open eventually after I graduate.’ Three years later, I did just that.”

In addition to Bonnell’s, the chef has opened two locations of Buffalo Brothers, a gastropub that specializes in New York-style bar fare; the fine-dining seafood restaurant Waters; and Jon’s Grille, a burger and barbecue spot that pays homage to his longtime friend Jon Meyerson.

That he would open a restaurant in honor of another Fort Worth restaurateur should surprise no one. When asked what has been his most significant accomplishment in Fort Worth’s culinary scene, his reply has nothing to do with food — and everything to do with people.

“There seems to be a real sense of community in our industry,” he says. “And I like to think I had some part in nurturing that.”

Bonnell’s Fine Texas Cuisine 4259 Bryant Irvin Road bonnellstexas.com

Remembering Walter Kaufmann:

Cowtown's Quintessential Chef's Chef

By Eric Griffey

Every day on his way to school, a young Walter Kaufmann was spellbound by a restaurant he passed in his native Lucerne, Switzerland. The Old Swiss House set Kaufmann down a path to becoming a restaurant luminary in a Texas town half a world away. Decades later, he opened a restaurant of the same name in Fort Worth, forging an almost spiritual connection with the city where he would pass away in September 2020.

From the moment he opened The Old Swiss House on Camp Bowie Boulevard in 1964, Kaufmann introduced a level of sophistication and continental flair that was nearly unheard of in Fort Worth, outside of the country club circuit.

Kaufmann received classical culinary training under the esteemed Charles Finance. His early career led him through some of the most prestigious kitchens in Europe and the U.S., including the Grosvenor House in London and the Petroleum Club in Houston. But it was in Fort Worth that he made his most lasting impact.

The Old Swiss House became a local institution, known for its tableside flambéed desserts, veal Oscar, and meticulous presentation — all served in an atmosphere of understated elegance. The restaurant quickly became a see-and-be-seen place where Fort Worth’s social elite gathered to eat, drink, and sometimes misbehave.

Kaufmann did more than cook the food — he worked the room. Few, if any, patrons left the dining room without a tableside visit from the charming, quick-witted restaurateur.

Beyond the dining room, Kaufmann helped cultivate a new generation of culinary talent in Fort Worth. He worked as both mentor and guide to emerging chefs, many of whom went on to shape the city’s evolving food scene. His influence was foundational, helping to establish fine dining in Fort Worth not just as an occasional indulgence, but as an integral part of the city’s cultural identity.

Even after The Old Swiss House closed its doors in 1993, Kaufmann remained deeply engaged in the hospitality world. He managed dining rooms at well-known establishments like Bistro Louise and The Balcony and often hosted nostalgic “Old Swiss House Nights” that drew loyal patrons back for a taste of the past.

“He was a master at pleasing people,” says Bistro Louise owner Louise Lamensdorf. “You know how Michelin-starred restaurants and similar establishments exude a certain warmth? I wanted that same friendly atmosphere, and he provided it beautifully.”

Later, he took on the role of chef ambassador for FreshPoint, where he continued visiting restaurants, engaging with chefs, and sharing insights — often with a handwritten poem or a basket of fruit in hand. His commitment to connection and mentorship never waned.

Kaufmann’s contributions also extended to the broader culinary community. He played a key role in revitalizing the Fort Worth chapter of the Texas Chefs Association and helped organize annual fundraisers for the Tarrant Area Food Bank. He founded the Texas Culinary Preservation Society, a nonprofit focused on documenting the state’s food history and supporting up-and-coming talent. The organization maintains

a growing culinary library at The Culinary School of Fort Worth.

The Fort Worth Food + Wine Foundation’s Lifetime Achievement Award was named after him. He was also the award’s first recipient in 2015.

Throughout his life, Kaufmann remained deeply committed to the values of tradition, quality, and hospitality. His legacy endures not only in the menus he inspired and the chefs he mentored, but in the very fabric of Fort Worth’s culinary identity — a city whose palate grew more refined in no small part because of one young Swiss boy’s fascination turned passion.

by Kristen A. Algert

The Gray Area

Understanding

gray divorce, a recent trend of high divorce rates among older couples.

Divorce trends in the United States are changing, with older couples becoming a significant part of the U.S. divorce statistics. While the national divorce rate is around 40%, the rate for those aged 50 and older has doubled since the mid-1990s, and among those aged 65 and older, it has nearly tripled. This phenomenon, known as “gray divorce,” comes from Gen Xers and baby boomers, driven by factors such as growing apart, empty nest syndrome, shifting priorities, and the desire for a fresh start.

However, as the New York Times highlighted in a 2024 article, “How to Stop a Late-in-Life Divorce from Ruining Your Retirement,” the financial implications of gray divorce can be particularly challenging. “When you divorce at this age, you can’t be afraid to change your lifestyle,” said Margye Solomon, 71, who ended her 33-year marriage and significantly altered her financial plans. She moved to a lower-cost city, embraced a more frugal lifestyle, and redefined her retirement expectations.

Why Are More Couples Divorcing Later in Life?

Longer life expectancies and societal changes contribute to the rise in gray divorce. As people anticipate living well into their 90s, staying in an unfulfilling marriage for another 20 or 30 years may feel untenable. “People are living longer,” explains Esther Donald, a family lawyer with Goranson Bain Ausley. “When a married couple no longer connects emotionally or physically, it’s no longer a satisfying marriage.”

Often, gray divorces are less about dramatic conflicts and more about a slow realization that a marriage has run its course. Donald observes that many of her clients feel a sense of

dread when returning home, signaling the emotional toll of staying in an unhappy relationship. “Many couples live separate lives under the same roof, often even having separate bedrooms,” she says. “Eventually, the question changes from, ‘Why are we staying?’ to ‘What are we missing?’”

The Financial Toll of Gray Divorce

Despite the emotional benefits of leaving an unfulfilling marriage, gray divorce poses unique financial challenges. Dividing decades of accumulated assets can leave both parties with significantly reduced savings. According to the New York Times, women tend to feel the financial impact of divorce more acutely. On average, women experience a 45% decline in their standard of living after a late-in-life divorce, compared to a 21% decline for men. These financial losses often persist for years, with limited recovery, as noted by Bowling Green State University researchers.

The financial implications of gray divorce are especially daunting. Chris Chen, a certified divorce financial analyst, advises couples to “come to terms, both practically and emotionally, with the fact that your retirement is going to look different than what you thought it would be and be willing to adjust accordingly.”

Strategies for Navigating Gray Divorce

Given the emotional and financial stakes, many older couples seek ways to divorce amicably and efficiently. Donald finds that a collaborative divorce process often works well for gray divorce clients. This non-adversarial approach allows couples to work together with the help of neutral third-party professionals, avoiding the costs and stress

of litigation.

Additionally, Donald has begun involving adult child specialists in these cases, as grown children can still be deeply affected by their parents’ divorce. “Divorce at any stage has ripples,” Donald says. These ripples can include financial questions, such as who pays for college or weddings, and estate planning issues, which may carry significant family expectations.

Finding a New Beginning Following a Gray Divorce

Despite the challenges, gray divorce can offer an opportunity for personal growth and renewed happiness. For individuals like Margye Solomon, making significant lifestyle adjustments is worth the chance to embrace a new chapter. “In what could be a 100-year life, I figure I have 20 to 30 years left, and I want to make the most of them,” she told the New York Times.

Donald agrees, noting that many of her clients come to see divorce as a way to rediscover joy. “These are good people who have lived a good life, worked hard, and raised great children,” she says. “An uncoupling may provide them with the chance to figure out what they’ve been missing and emerge from a stale marriage that has run its course.”

While the journey may be difficult, gray divorce can lead to a more fulfilling and intentional future. By seeking experienced legal and financial guidance, older couples can navigate the process with clarity, respect, and a focus on building a life that reflects their true desires.

KristenA.Algertisafamilylawyerinthe AustinofficeofGoransonBainAusley. AlgerthasreceivedtheGayG.CoxAward forExcellenceinCollaborativeLaw,served asaboardmemberandpresidentofthe statewideorganizationCollaborative DivorceTexas,andconductscollaborative trainingforlawyers,mentalhealthprofessionals,andfinancialprofessionals.Algert isalsoamemberoftheAmericanAcademy ofMatrimonialLawyers,agroupofpreeminentfamilylawpractitionersintheU.S. whohavebeenrecognizedfortheirhigh levelofknowledge,skill,andintegrity.

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OUR MISSION: At Goranson Bain Ausley, we’re committed to a client-first mindset to protect assets, preserve relationships, and deliver exceptional value. WHO WE ARE: As Texas’ largest family law firm, Goranson Bain Ausley stands on a foundation of trustworthy advocacy and a history of successful outcomes for our clients. We offer the full spectrum of family law and divorce-related services, ranging from complex property division to addressing sensitive child custody matters. WHAT SETS US APART: At GBA, we stand out by committing wholeheartedly to providing a positive client experience, a determination enabled by our team’s extensive depth and breadth of expertise. This includes accomplished family lawyers renowned for their leadership and excellence and respected for their integrity, empathy, trust, responsiveness, and sound advice. CERTIFICATIONS/ HONORS: GBA was named a Best Law Firms by Best Lawyers in both family law and family law mediation in 2025. Fort Worth Partner Cindy Tisdale is immediate past president of the State Bar of Texas. Gary Nickelson, Cindy Tisdale, Cassidy Pearson, and Chris Nickelson are Board Certified in Family Law by the Texas Board of Legal Specialization and named 2024 Top Attorneys by Fort Worth Magazine FREE ADVICE: Divorce is a transition, not a transaction. Choose family lawyers who are committed to protecting your family’s long-term interests and guiding you toward a stronger future. PICTURED: (left to right) Andrew Tisdale, Cindy Tisdale, Gary Nickelson, Cassidy Pearson, Clayton Bryant, and Chris Nickelson.

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Johnson McNulty

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SPECIALTY: Johnson McNulty is a family law firm that handles high-stakes divorce and custody cases with a strategic, client-focused approach. We bring sharp legal insight and unwavering advocacy to complex matters like property division involving businesses, interstate custody disputes, and emotionally charged family transitions. Our work is equally calculated and compassionate — we know what’s at stake, and we fight with both precision and heart. EDUCATION/ CERTIFICATIONS: Jeff Johnson – Board Certified in Family Law by the Texas Board of Legal Specialization; J.D., University of Oregon School of Law. Zena McNulty –Board Certified in Family Law by the Texas Board of Legal Specialization; J.D., Southern Methodist University Dedman School of Law. GREATEST PROFESSIONAL ACHIEVEMENTS: Our greatest achievements are not just wins in court — they’re the moments we help someone reclaim their voice, protect what matters most, or secure a future they didn’t think was possible. PROFESSIONAL APPROACH: We believe in “Chess Over Checkers.” At Johnson McNulty, we’re driven by courage, honesty, and unwavering client commitment. We don’t just handle cases; we craft forward-looking strategies that protect our clients now and in the future. WHAT SETS THEM APART: What sets us apart is how we balance strength with compassion — bringing courage, focus, and relentless advocacy to cases that are complex, emotional, and deeply personal. PICTURED: Jeff Johnson (left), Zena D. McNulty (right)

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214.692.8200 mcclure-lawgroup.com

SPECIALTY: Family Law and Child Welfare Law. EDUCATION/CERTIFICATIONS: B.A., Texas Tech; J.D., Texas Wesleyan. Board Certified in Child Welfare Law by the Texas Board of Legal Specialization. AWARDS/HONORS: Texas Rising Star, Super Lawyers (2019-2025); Top Attorney in Family Law, Fort Worth Magazine (2015-2023); AV Preeminent Peer Rated Attorney, Martindale-Hubbell. MEMBERSHIPS/ AFFILIATIONS: Tarrant County Bar Association and Family Law Bar Association, Tarrant County Bar Foundation, Life Fellow. Admitted to the Bar of the Supreme Court of the United States. PROFESSIONAL MISSION/APPROACH: To provide excellent representation through a powerful and calculated approach to each case using a strategic vision, clear communication, and implementing more efficient and effective processes and procedures. WHAT SETS THEM APART: We take the time to understand your unique situation and explain the law so you can make the most informed decision possible. We know that sometimes family law matters require aggressive action in order to deliver results, and we aren’t afraid to take action when necessary in order to protect your rights. FREE ADVICE: Don’t take family law advice from your friends or family. Lean on them for emotional support, but get legal advice from an experienced attorney.

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LOCAL EATS AND RESTAURANT NEWS

74

Margie’s Makeover

Anyone who visits the landmark Italian joint will barely recognize itand that’s a good thing. Westland Hospitality has revamped the classic west side restaurant, taking it back to its roots as an elegant and classy place to enjoy a great plate of pasta.

WHAT WE’RE CHEWING OVER THIS MONTH: On page 76 Near Southside neighborhood bar Proper reflects on its decade-long past while contemplating its future. On page 77 Bits and bites about Fort Worth’s dining scene.

by Malcolm Mayhew

A Fresh Coat of Sauce

West side Italian institution Margie’s comes back to life with a new look and new menu but with a vibe and recipes that hark back to its humble beginnings.

The people at the table next to me said it before I could even think it: “This is a whole lot nicer than Margie’s used to be.”

Anyone who has visited Margie’s, the long-running Italian spot in far

west Fort Worth whose roots stretch back to the 1950s, over the past few years most definitely won’t recognize the place.

“Is it going to be like the old Margie’s, yes,” co-owner Gigi Howell of

Westland Hospitality posted in a video on Facebook, days before the restaurant’s grand reopening a few weeks ago. “It will be like the old Margie’s, but the old Margie’s opened in 1953. It closed in the ’90s and then a different Margie’s was open from 1997 to 2023.

“We are not the Margie’s that closed in 2023. We’re the Margie’s that opened in 1953.”

What that means, Howell told me a few days later as she showed me around the absolutely packed dining room, is that she and co-owners Bourke Harvey and Mark McBride have taken Margie’s back to square one, to its original humble beginnings, when Italian immigrants Margie Walters and her mother Tina Lozzi — along with Margie’s brother Valerio — opened it more than seven decades ago along what was then known as the Bankhead Highway.

“We took it down to the studs,” she says. “The idea being, we wanted to take it back to the very beginning when it was a simple yet elegant place that served great food.”

The interior has been completely overhauled. Sunlight catches the pressed patterns of a new tin ceiling, lending a touch of historic charm above. Below, cracked, well-worn linoleum has been stripped away in favor of cool, raw concrete flooring.

Once unused dining room space, in rooms kept dark and dank, has been

Photos by Olaf Growald

Westland Hospitality’s Gigi Howell sits under a picture of Margie Walters, the patriarch of Margie’s Italian Gardens.

Margie’s tiramisu

converted into bright and airy — yet still cozy — connected eating areas. The main dining area features a long bar, inviting you to pull up a stool beneath the soft glow of elegant milk glass lighting. Throughout the dining rooms, new marble-topped tables and a scattering of red banquettes create a cohesive feel of class and elegance; big band music plays in the background.

“Isn’t it awesome?” Howell asks me, guiding me from room to room. Her enthusiasm is contagious, not to mention well-warranted. For Howell, the rebirth of Margie’s has been a highly personal project. As I’ve explored before in other articles, Howell has strong ties to this area of Fort Worth, which is known as Westland; her family, in fact, helped build many of the homes that engulf the area.

Howell has even stronger ties to Margie’s: It’s where her parents met. “I grew up at Margie’s,” she says. “I spent so much time here, I honestly thought Margie was my grandmother.”

Large photos of Walters and her family are scattered around the restaurant, along with early menus (including one advertising the restaurant’s original name, Margie and Tina’s Italian Gardens) and mementos from Margie’s early days. Some of the restaurant’s original signage has been repurposed, too.

“We saved as much as we could,” she says. “But so much of this was in such a bad state of disrepair, we just couldn’t hang on to it. I mean, you should have seen the kitchen — what a mess it was!”

Helping execute Margie’s new slimmed-down menu — made up of pizzas, housemade pastas, several appetizers, and desserts — is Juan Rodriguez and his wife, Paige, who run the popular Magdalena’s supper clubs. Howell says they’re using many of the restaurant’s original recipes.

Along with pizzas, nearly a halfdozen housemade pastas are offered — spaghetti, angel hair, rigatoni, fettuccine, and creste di gallo — and served with your choice of sauce, including Alfredo, Florentine, and

marinara. There are also pasta dishes, such as the must-try braised short rib ragu with pappardelle and the chicken piccata, which rests on a nest of angel hair pasta.

Appetizers include smoked tenderloin carpaccio, freshly made garlic bread, and calamari with a sweet orange chili sauce. For dessert, try the olive oil cake with a blueberry compote.

There’s also a nice selection of red and white wines, available by the glass and bottle, along with craft cocktails.

It’s a far cry, in other words, from the most recent incarnation of Margie’s, which had unfortunately fallen into disrepair.

“When I heard it might be available, I knew instantly I wanted to do what I could to save it,” Howell says, glancing around the restaurant that she calls a second home. “It’s meant so much to me, so much to my family, so much to Margie’s family. Her son was here the other night, and he told me how much he loved it. You have no idea how good that made me feel, knowing he liked what we’ve done with his family’s restaurant. I think I may have cried.”

Margie’sItalianGardens,9805CampBowie W.Blvd.,margiesitaliangardens.com

Margie’s 14-ounce bone-in veal chop (above); chickcen piccata (right); and creste di gallo pasta (bottom).

by Malcolm Mayhew

Unshaken and Stirred

Eleven years and counting, Near Southside bar Proper is one of the area’s most popular neighborhood bars. But the owners may be looking for a new home.

Since it opened in 2014, Lisa and Phil Adams’ Near Southside bar Proper has come to establish itself as the quintessential neighborhood bar, a quiet, quaint place where locals sit, sip, and chat. Bars like Proper are few and far between and hark back to a time before noisy sports bars and bars and grills dominated the drinking landscape; if you just want to sit and read a book at Proper, no one — and nothing — is going to bug you.

Unintentionally or not, Proper pays homage to Fort Worth classic bar-bars like J&J’s Hideaway and the Black Dog Tavern. That was the vibe the couple had in mind when they opened Proper 11 years ago, taking a chance on a slice of Magnolia Avenue that hadn’t quite been redeveloped yet.

“We had very little money, and our bar stock was limited,” Lisa recalls. “Things have changed a lot. I think you can still see the original pictures on the website of when we started. The neighborhood guided us. We just listened to them.”

Prior to Proper, Lisa had spent years in the corporate world. But she also had plenty of experience in the bar and hospitality industry. “Dairy Queen was my first job, then I moved on to pizza joints — I can make a decent pizza. At some point after high school, I started cocktail waitressing — now called serving.”

She made her way around the bar scene in Arlington and Mansfield, working at places such as Hollywood Nights and Boot Scootin’ in Mansfield. She met her husband Phil while working at the Pig & Whistle on Eighth Street.

“Phil helps out at Proper bar a lot. He’s the backbone of all things repairs, maintenance, and whatever I happen to boo-hoo about. What most people don’t know? He built Proper. Every-

Photo by

Thanin Viriyaki

Lisa Little Adams opened neighborhood bar Proper 11 years ago.

cozy atmosphere

thing except the HVAC and plumbing — he did it all. Growing up in the construction world made the building process second nature to him. Honestly, he’s one of the smartest people I know.”

Lisa says Proper revolves around one of her true loves: art. A gallery wall displays art from local artists. Unlike some businesses that take a cut or commission from artwork sales, Lisa says if a piece of art sells, the artist gets all the money. Proper also hosts “sip and paint” events in which attendees can do just that.

Over the past two years, the future of Proper has been a bit foggy, though. Lisa recently battled breast cancer, keeping her away from the bar. After months of treatment, she’s now cancer-free and stronger than ever, she says.

“Have you ever heard of the Yellow Corvette syndrome? You buy a yellow Corvette — or any car — and suddenly, you see them everywhere,” she says. “Before, I thought cancer was like that — something that happened to other people, distant and rare. Get your boobies checked.”

But there are things she knows she can’t beat, one of which is time. As the Near Southside continues to grow at an exponential rate, it’s getting harder and harder, she says, to compete in this increasingly crowded market without the ability to do food. “We’ve been searching for a larger space for a while now — ideally, something with a kitchen, more seating, and room for private events,” she says. “Unfortunately, that’s not an option in our current location. Our landlord has tried to help, but there’s just no way to make it work with the footprint we have.”

Whether the move happens soon or sometime down the road, Lisa says they want to remain in the Near Southside.

“Wherever we move, it has to have the same heart, the same character, the same warmth that our guests love,” she says. “Good parking would be a bonus, but we’re not holding our breath on that.”

409W.MagnoliaAve.,propermagnolia. com

The Chowtown Lowdown

Glad to see the Twilite Lounge space is lit up once again. It has a new name, Morton’s Tavern, but Twilite regulars will recognize the owners: husband-and-wife Jimmy and Monika Morton. Jimmy was a co-owner of the Twilite, and Monika worked there, too, as general manager. The food menu comes courtesy of JesCrave, a local food truck, run by Jessica Chaves Martin and Janette Carillo, that specializes in Mexican dishes such as pozole and birria tacos. Morton’s offers 16 beers on tap, plus a non-boozy beer on tap as well as a full menu of cocktails and mocktails. 212 Lipscomb St., mortonstavern.com.

Swiss Pastry Shop recently debuted a new pastry: a caramel Paris-Brest. ParisBrests — being very careful as I write this — date to the early 20th century, when a pâtissier named Louis Durand created them to commemorate the Paris-Brest-Paris bicycle race. The almond-studded baked rings of pâte à choux were originally round in design, to emulate bicycle wheels, and filled with praline crème mousseline; Swiss’ version comes layered in caramel with a dusting of powdered sugar. Get ‘em while they last. 3936 W. Vickery Blvd., facebook.com/swisspastryshop/.

‘Tis the season for food festivals of the barbecue variety. A three-day fest dedicated to Fort Worth’s favorite cuisine, Lone Star Smokeout is happening May 2-4 outside the AT&T Stadium in Arlington. More than a dozen pitmasters from around the country — including 10 from Texas, five from North Texas — will cook brisket, ribs, sausage, and other ‘cue essentials, while musical acts like Cody Jinks and Midland perform. Participating ‘cue joints include Panther City, Dayne’s, Hurtado, the Original Black’s, 2M Smokehouse and Curry Boys out of San Antonio, Dallas’ Slow Bone, and others. For info, hit up lonestarsmokeout.com.

Speaking of Dayne’s, the restaurant recently added evening hours on weekend nights. On Friday and Saturday, they’re now open 7 a.m. - 8 p.m. Co-owner Ashley Weaver says they’re staying open later to help meet demand. I’m hoping they’ll add some cool dinner specials. If you’re more of an early bird than a nightcrawler, get there early on Friday and Saturdays for their excellent, freshly made kolaches in flavors such as fruit, Oreo, and key lime. 100 S. Front St., Aledo, daynescraftbarbecue.com.

Arlington’s terrific Texas-Ethiopian barbecue joint Smoke ‘N Ash will be featured on the May 23 episode of “Diners, Drive-ins, and Dives,” CultureMap recently reported. Patrick and Fasicka Hicks’ inventive ‘cue spot has received some major accolades lately, including being listed among the country’s 50 best restaurants by TheNewYorkTimes.

Proper’s

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HEALTHTALK

Welcome to HealthTalk, a section dedicated to empowering our readers with vital insights into the world of health and wellness. Here, we delve into critical topics that matter most from causes and treatments to signs and symptoms. Whether you’re looking to stay informed or seeking to understand complex health issues, HealthTalk is your trusted source for the knowledge you need to lead a healthier life. The information provided in this section is provided by our advertisers and has not been independently verified by Fort Worth Magazine.

What is prescription compounding and is it safe?

Q: What is pharmacy compounding?

A: Pharmacy compounding is the customized preparation of medications to fit the unique needs of a patient. This practice involves a licensed pharmacist creating a personalized medication by combining, mixing, or altering ingredients. Compounding is essential when commercially available drugs do not meet a patient’s specific requirements, such as allergy considerations, dosage form, or flavor preferences.

Q: Why is pharmacy compounding important?

A: Compounding plays a vital role in personalized health care. It allows pharmacists to:

• Provide personalized medications tailored to individual needs

• Create medications in strengths or combinations not available commercially

• Allow for unique delivery methods suited to patient preferences or medical conditions

• Provide options for patients with unique metabolic or absorption needs

• Offer alternative dosage forms (e.g., liquids, creams, troches) for easier administration

• Fill gaps when commercial drugs are discontinued or in short supply

• Improve medication adherence by customizing flavors or forms for children and pets

Q: Who can benefit from compounded medications?

A: Various patients can benefit from compounded medications, including:

• Children who need flavored or liquid versions of medications.

• Elderly patients who require lower or modified doses.

• Individuals with allergies to common drug ingredients.

• Patients who need medications in unique forms, such as topical creams or suppositories.

• Animals needing tailored dosages or formulations for easier administration.

Q: Are compounded medications safe?

A: Yes, when prepared by licensed and trained pharmacists following strict guidelines, compounded

medications are safe. Compounding pharmacies adhere to regulations set by the state boards of pharmacy and standards from organizations like the United States Pharmacopeia (USP). Patients should always use a reputable pharmacy and consult their health care providers about any concerns.

Q: How do I obtain a compounded medication?

A: To get a compounded medication, you’ll need a prescription from a licensed health care provider. The prescription should specify the need for compounding and include details like dosage, form, and any ingredient considerations. After receiving the prescription, the compounding pharmacist will prepare the customized medication.

Q: What are some common types of compounded medications?

A: Common types include:

• Hormone replacement therapy (HRT) medications.

• Weight loss injections.

• Pediatric medications with adjusted flavors or doses.

• Veterinary medications tailored for specific animals.

• Dermatological preparations, such as acne treatments or scar gels.

Q: How can I ensure the quality of compounded medications?

A: To ensure quality, choose a pharmacy that follows industry best practices and complies with regulatory standards. Ask about the pharmacy’s certification, staff qualifications, and quality assurance processes. It’s also helpful to consult with your health care provider and report any adverse reactions immediately.

Q: Are compounded medications covered by insurance?

A: Coverage varies by insurance provider. Some compounded medications may be covered, while others may not. It’s advisable to check with your insurance company for specific coverage details and ask the pharmacy about payment options.

Perrone Pharmacy, Inc.

Zavala, PharmD

WE COMPOUND:

» Weight Loss Injections

» Ophthalmic Sterile Solutions

» Hormone Replacement Therapies

» Pediatric Medications

» Dermatological Preparations

» ED And Women’s Health Treatments

» Veterinary Medications

FACELIFTS:

Q: What is a facelift, and what does it entail?

A: A facelift, or rhytidectomy, is a surgical procedure designed to address visible signs of aging in the face and neck. The surgery involves restoring structures to their anatomic position , tightening muscles in the neck,, and tailoring the skin to create a more youthful and refreshed appearance. This procedure addresses skin excess, and improves definition of the jawline and neck, resulting in a natural rejuvenation.

Q: At what age is a facelift typically recommended?

A: The ideal age for a facelift is often considered to be between 40 and 60 years. During this period, individuals commonly begin to notice visible signs of aging, such as jowling, sagging skin, or volume loss in their face. Addressing these changes early can lead to more natural and satisfying results.

Q: Can younger individuals benefit from facelifts?

A: While facelifts are generally associated with middleaged individuals, some younger patients may seek the procedure due to specific concerns, such as significant facial aging caused by factors like excessive filler use. Patients should consult with their surgeon to see what treatment option is best for them.

Q: Are there benefits to having a facelift at an older age?

A: Older adults can also benefit from facelifts, as the procedure can rejuvenate the facial appearance and boost self-confidence. However, it’s essential to consider overall health and any underlying medical conditions that may affect healing and anesthesia tolerance.

Q: Who are the best candidates for a facelift?

A: Ideal candidates for a facelift are individuals in good

overall health, both physically and mentally, who have realistic expectations about the outcomes. They typically experience signs of aging such as sagging skin, loss of definition to their jawline, or notice the presence of jowls . Often times other procedures may be combined with a facelift to ensure a more harmonious facial rejuvenation with one recovery. It’s crucial to have a thorough consultation with a qualified surgeon to determine suitability.

Q: What should I expect during the recovery period after a facelift?

A: Recovery from a facelift varies among individuals but generally involves swelling, bruising, and tightness in the initial days following surgery. Patients are typically advised to rest and limit physical activity for several weeks to allow the healing process to proceed smoothly. Dr. Sameer Halani and his team provide comprehensive post-operative care and support to ensure optimal healing and satisfaction with the results.

Q: What are the biggest risks of a facelift?

A: All surgeries have risks and facelifts are no different. The biggest things surgeons and patients worry about are injury to the nerves that help control the muscles of the face. While these can be either temporary or permanent, it is important that patients understand the risks and benefits of a facelift and decide to proceed only after thorough education and consultation with their surgeon . At Accent On You, it is important to be a good doctor first and make sure our patients are both informed and excited about their journey of surgical rejuvenation.

Q: What other facial procedures does Accent on You offer?

A: In addition to facelifts, we offer a range of adjuncts to facial surgeries aimed at enhancing facial aesthetics. These include platelet-rich plasma (PRP) injections, injectable fillers like Sculptra®, aesthetic treatments such as the Salt Facial®, chemical peels, facials, microdermabrasion, microneedling. These non-surgical options can complement facelift results or serve as alternatives for individuals seeking less invasive treatments.

Dr. Sameer Halani

Plastic Surgeon Accent on You

Cosmetic Surgery

3030 S. Cooper St. Arlington 76015

817.417.7200

accentonyou.com

Cannabis 101: What is hemp-derived THC?

Q: Is cannabis legal in Texas, and how?

A: While the word, cannabis, is most commonly associated with marijuana, Cannabis sativa L. is the scientific name for the flowering plant species that encompasses both varieties, marijuana and hemp, in the plant kingdom. One can think of marijuana and hemp as ‘sister’ plants. Legally, hemp refers to cannabis plants containing less than 0.3% of delta-9 tetrahydrocannabinol (THC) on a dry weight basis. Hemp production and consumption is federally legal as a result of the 2018 Farm Bill and also currently legal in the state of Texas.

Q: What is delta-9 THC?

A: Delta-9 tetrahydrocannabinol (THC) is the most natural occurring, primary psychoactive compound found in the cannabis plant. Delta-9 THC interacts with the brain’s endocannabinoid system (ECS), leading to potential therapeutic and medicinal benefits, altered perceptions / the “high” feeling, and mood changes depending on the

amount of THC consumed. Determining the right THC dosage is highly individual and depends on several factors including tolerance, metabolism, age, and desired effects. If you have any underlying health conditions or are taking medications, it’s essential to consult with a healthcare professional before consuming THC, especially if you are considering using THC for medical purposes.

Q: Do I need a medical card?

A: Texas enacted the Compassionate Use Program (CUP), which allows for the legal use of low-THC cannabis for qualifying medical conditions. Patients must obtain a prescription from a physician registered with the CUP. Then, patients can order their products through one of three currently licensed medical marijuana dispensaries in Texas. These dispensaries are different from retail cannabis stores such as Emerald Organics.

Q: What is the difference between hemp and marijuana?

A: The key distinction between hemp and marijuana is a legal one, based on the concentration of delta-9 THC the plant contains. Hemp, a versatile plant, widely used for commercial and industrial products for hundreds of years, a source of nutrition (hemp seeds), can also be consumed as it shares many of the same cannabinoids found in marijuana. However, the key difference lies in the concentration of these cannabinoids, particularly delta-9 THC. Hemp grows with high levels of CBD; low levels of THC. Marijuana grows with high levels of THC; low levels of CBD.

Q: What is CBD and THC?

A: Along with 100+ other minor cannabinoids, CBD and THC are the most well-known compounds found in the cannabis plant. Both THC and CBD, each with distinct properties and effects, have potential therapeutic benefits as they bind to cannabinoid receptors in the brain and body through our endocannabinoid system (ECS). This interaction affects areas related to pleasure, memory, thinking, concentration, sensory and time perception, and coordination. THC being the primary psychoactive compound can produce a range of effects, including euphoria, relaxation, and increased appetite. CBD is not psychoactive but is being studied for potential health benefits such as pain relief, stress and anxiety reduction, antiinflammatory effects, and seizure reduction.

Q: Does CBD help pets?

A: Dogs and cats may find relief with the potential benefits of CBD as they, too, have an endocannabinoid system (ECS) just as humans do. Separation anxiety, pain management, and stressful events such as car rides, fireworks, and thunderstorms are the most common reasons paw-rents come to us at Emerald Organics. It’s important to approach with education because the amount of milligrams we give our fur-iend depend largely on its body weight. Choosing high-quality products specifically formulated for pets along with consulting with your vet is also crucial.

Emerald Organics

Candice Stinnett

5317 Golden Triangle Blvd. Fort Worth 76244

682.593.0195

emeraldorg.com

What are concierge medical services?

Q: What are concierge medical services?

A: Concierge medicine is our way of bringing back personalized health care that puts patients back at the center of their wellness journey. Our programs provide patients with enhanced access to their physicians that prioritize personalized care and preventative medicine.

Q: Who can benefit from concierge medical services?

A: We find that individuals seeking a more

personalized and accessible approach experience the most benefit. It is particularly advantageous for those with chronic conditions or who desire a stronger doctor-patient relationship.

Q: What types of services are typically included in your concierge programs?

A: All of our concierge programs last one year and include a comprehensive physical exam, primary care visits, routine labs, air medical transfer, coordination of care, and direct access to your

physician throughout the entire year. Imaging, hormone pellet therapy, peptide therapy, and genetic testing are also offered in various specialty concierge programs.

Q: How do concierge medical services differ from traditional health care?

A: We’ve eliminated the rushed, impersonal experience many patients find frustrating in conventional medical care. Our concierge model provides unrushed same day/next day in-office appointments and 24/7 access to your provider.

Q: What are the benefits of concierge medical services?

A: The most impactful benefits our patients report are direct physician access and a truly personalized approach that has addressed their specific health needs. At Executive Medicine of Texas, we serve as dedicated guides on our patients’ health journeys.

Q: Are concierge medical services covered by insurance?

A: While our concierge programs are not typically covered by traditional insurance, many patients find the value justifies the investment in their health.

Q: How do the costs of concierge medical services compare to traditional health care?

A: At Executive Medicine of Texas, we view our concierge programs as an investment in preventive care that may save money long-term by catching issues early. Our 11 different program options provide flexibility so you can choose a level of service that aligns with both your health care needs and budget.

Q: Can concierge medical services improve health outcomes?

A: Our preventative approach means we identify potential health concerns before they become serious problems. We replace the ‘band-aid model’ of traditional medicine by addressing root causes instead of just treating symptoms, allowing our comprehensive physical exams to catch issues in their earliest stages when they are most treatable.

Executive Medicine of Texas

Walter Gaman, M.D.

2106 E. State Hwy. 114 Ste. 300 Southlake 76092

817.552.4300 emtexas.com

How are nurses leading the charge in health care innovation?

Q: With National Nurses Week coming up May 6 to 12, how are nurses leading the charge in health care innovation?

A: Nurses have always been innovators in health care, from Florence Nightingale redesigning the way care was delivered during the Crimean War, to Anita Dorr designing the crash cart, to contemporary nurses using remote patient monitoring and artificial intelligence to improve health outcomes.

Q: How are nurses uniquely positioned to come up with innovations that will enhance health care?

A: Nurses are on the frontlines of health care, interacting in direct care and understanding firsthand the solutions needed to improve health and health outcomes for patients, families and the

communities they serve. In addition, nurses are the end user of most health care technology and can provide enhancements to optimize impact.

Q: What are some examples of recent innovations in nursing?

A: We have had several innovations in nursing by the nursing faculty at The University of North Texas Health Science Center’s College of Nursing. Dr. Elizabeth Wells-Beede, senior associate dean, has been a frontrunner in virtual reality simulation development and implementation. Dr. Barbara Chapman, a dual-certified family and psychiatric mental health nurse practitioner, has created innovative care delivery models, bringing access to health care in rural and medically underserved areas of Texas. Dr. Darla Gruben, the Bachelor of

Science in Nursing program track coordinator, has developed an innovative microcredential, iTEACH, to increase the numbers of nurse educators and preceptors and strengthen the nursing profession.

Q: How does UNTHSC’s College of Nursing incorporate innovation into its degree programs to better prepare nurses for the future?

A: The college has launched the Master of Science in Nursing Practice Innovation to equip nurses with the skills, mindset and resources to scale an innovation to improve health and health outcomes. The online degree creates expertise to serve as a career nurse innovator and to impact areas of digital health, virtual reality, health care management, correctional health, chronic disease management and more.

Q: What challenges do nurses face when trying to implement innovative solutions, and how can the industry better support them?

A: One of the greatest challenges in implementing innovative solutions in the health care industry occurs when nurses are not at the table during inception and creation. Nurses are most commonly the ones to implement and embrace interventions that improve health. Better still is when the nurse leads the innovative solution.

Q: What strategies can be used to foster a culture of innovation within nursing teams and health care organizations?

A: Health care organizations can foster a culture of innovation to support and fund nurse-driven solutions. Collaborative environments that empower nurses to bring ideas to fruition will not only benefit the patients served but will also transform health care and health care delivery.

The University of North Texas Health Science Center at Fort Worth

Dr. Cindy Weston, DNP, APRN, FNP-BC, CHSE, FAANP, FAAN

Dean, College of Nursing

3500 Camp Bowie Blvd. Fort Worth 76107

817.735.2003

unthsc.edu/nursing

How do new and expecting parents prepare?

Q: What is Love to Mama’s story?

A: Love to Mama started as a dream—a dream to create a warm, supportive and safe space where new and expecting parents could feel seen, heard, and empowered through birth and postpartum. After seeing how many families felt unprepared and alone during this huge life transition, I knew something had to change.

In 2021, I created Love to Mama and started teaching birth classes, and by 2022, we held our first annual postpartum workshop. What started as a small gathering has now grown into a thriving community with postpartum support, expert-led workshops, and so much more!

At the heart of it all, Love to Mama is about connection, education, and reminding parents that they don’t have to do this alone.

Q: What sets Love to Mama’s birth classes apart from the rest?

A: Love to Mama birth classes aren’t just about facts and timelines—they’re about real preparation, real confidence, and real support.

What makes us different? I’m a mom, a VBAC mom, and I wrote this curriculum myself—with the heart of a mother who’s been there and over four years of experience in the birth industry. I know what it’s like to navigate birth with questions, fears, and hopes, and I designed this class to give you the knowledge, tools, and encouragement you truly need, no matter what birth wishes YOU choose.

We go beyond the basics to create a warm, open space where you can ask questions, share concerns, and actually feel ready for birth and postpartum. Our classes focus on:

• Mindset & Confidence – Because birth isn’t just physical; it’s mental and emotional too.

• Partner Involvement – Dads and support people leave feeling empowered and prepared.

• Real-Life, Hands-On Learning – We cover comfort techniques, advocacy, and what to expect beyond labor.

• Community & Connection – You’re not just taking a class—you’re gaining a village that supports you.

Birth is a transformative experience, and we make sure you walk away feeling strong, informed, and never alone.

Q: What is the Love to Mama Postpartum Workshop?

A: This joyful weekend is for new and expecting parents ready to feel seen, supported, and celebrated. From expert-led sessions to coffee, mocktails, pampering, and heartfelt connection— you’ll walk away with confidence, tools to navigate postpartum, and a beautiful community. We’re redefining postpartum, one empowered family at a time.

Join us June 6–7 for the Love to Mama Postpartum Workshop in Fort Worth!

Q: How does Love to Mama support dads/ partners?

A: Partners are such an important part of the birth and postpartum journey, and we make sure they feel confident, prepared, and included every step of the way! In birth class, we go beyond just “coaching” and give dads hands-on tools, practical ways to support mom, and the confidence to step into their role. We talk about everything from how to be the best birth partner to what to expect in postpartum—because this journey isn’t just about moms, it’s about families.

Q: What is Love to Mama’s view on birth?

A: At Love to Mama, we believe that birth is powerful, personal, and yours to own. Whether you’re planning a medicated birth, an unmedicated birth, a home birth, or a hospital birth—our goal is to help you feel informed, confident, and supported in your choices. We focus on trusting your body, understanding your options, and creating a birth experience that feels right for YOU. No fear, no pressure—just education, encouragement, and a community that has your back.

Love to Mama Shelby Tolar

What is shockwave therapy and how does it work?

Q: What is Shockwave therapy (SWT)?

A: In the 1980s, Shockwave energy was harnessed to break up kidney stones, a procedure referred to as lithotripsy.

In the early 2010s, Shockwave therapy began to broadly treat musculoskeletal conditions.

Q: How does Shockwave therapy work?

A: Not all Shockwave devices are equal. Our focused device generates high-energy acoustic sound waves that signal the recruitment of healing stem cells to repair the damaged tissue. Regenerating new, healthy tissue in its place.

Q: What conditions can Shockwave therapy treat?

A: Shockwave therapy treats many conditions, including:

• Plantar fasciitis

• Tendinopathies

• Shin Splints

• Tennis Elbow

• Shoulder Impingement

• Muscular Trigger Points

• Hip Bursitis

• Hip, Knee and Joint Arthritis

• Temporomandibular Joint Disorder (jaw pain)

• Spinal Pain

Q: Is SWT painful?

A: Treatments are well tolerated by most. Therapy intensity can be adjusted to suit individual comfort levels.

Q: How long does a treatment session last?

A: A typical Shockwave therapy session lasts between 10-15 minutes.

Q: How many sessions are needed?

A: Most patients require only three to five sessions, spaced about one week apart.

Q: What are the benefits of Shockwave therapy?

A: Shockwave therapy benefits, include:

• Pain relief without medication

• Faster recovery with lasting results

• Increased blood flow

• Breaks up scar tissue

• Stimulates the body’s natural healing mechanisms

• Reduces Inflammation

Q: Is SWT right for me?

A: As part of your exam, you will receive a free trial session. Patient response to this session helps determine the likelihood of a good outcome.

Q: Are there side effects?

A: Side effects are generally mild and temporary, such as slight redness or swelling at the treatment site.

Malloy Chiropractic & Wellness Center

6800 Harris Parkway Ste. 400 Fort Worth 76132

817.346.1111 malloychiro.com

What

SMILE

Q: What is SMILE in the vision industry?

A: SMILE (Small Incision Lenticule Extraction) is a minimally invasive laser eye surgery that corrects refractive vision issues like myopia (nearsightedness) and astigmatism. It offers a modern alternative to LASIK and PRK, providing faster recovery and less discomfort for patients. SMILE is a safe, effective, and precise option for people seeking long-term freedom from glasses or contact lenses, with fewer complications than traditional methods.

Q: How does SMILE work?

A: SMILE uses a femtosecond laser to create a small, lens-shaped piece of tissue (lenticule) inside the cornea. A tiny incision, usually less than 4 mm, is made to remove the lenticule. This reshapes the cornea, improving how light focuses on the retina and enhancing vision.

Q: What vision problems can SMILE treat?

A: SMILE is effective for treating mild to moderate myopia (up to -10 diopters) and astigmatism (up

to 3 diopters). It is not typically used for hyperopia (farsightedness) or other complex refractive errors.

Q: What are the benefits of SMILE compared to LASIK?

A: SMILE offers several benefits, including:

• A smaller incision, preserving more of the cornea’s structure.

• Faster recovery time with less post-operative discomfort.

• Lower risk of dry eye syndrome due to minimal nerve disruption.

• SMILE is flap-less and therefore a safer option for those who qualify.

Q: Who is an ideal candidate for SMILE?

A: Candidates for SMILE should:

• Be 18 or older with stable vision for at least a year.

• Have mild to moderate myopia or astigmatism.

• Be free from eye conditions such as cataracts, severe dry eye, or keratoconus.

Q: How long does the SMILE procedure take?

A: The procedure typically takes about 10–15 minutes for both eyes, with the actual laser application lasting less than 30 seconds.

Q: How does recovery from SMILE compare to LASIK?

A: Recovery from SMILE is generally faster and more comfortable than LASIK. Most patients experience improved vision within a day or two and can resume normal activities sooner.

Q: Are there risks or side effects with SMILE?

A: As with any surgery, risks exist but are minimal. Possible side effects include temporary dry eye, glare, or halos around lights. These usually resolve within a few weeks.

Jerry G. Hu, M.D.

How does hormonal health impact urologic functions?

Q: Is menopause related to bladder infections and urinary leakage ?

A: Certainly, in women who experience menopause (either surgically or naturally), the progressive loss of hormones frequently cause vaginal dryness and inelasticity. Aside from making sexual activity very difficult, it can have a negative effect on the bladder causing the capacity to be much smaller, result-

ing not only in overactive bladder but urinary leakage as well. This situation also makes it difficult to fight off infection in the urinary tract as well, resulting in recurrent bladder infections.

Q: Is erectile dysfunction related to hormones issues?

A: Absolutely, much like women, men experience loss of hormones (testosterone) with aging. For men to experience continued healthy sexual function ( erections and sexual desire) as well as general energy and vitality, they must have adequate blood flow to the penis , optimal healthy testosterone levels as well as an understanding and willing sexual partner. The first two of these can be accomplished safely and reliably at the urology office.

Q: Can menopausal women benefit from testosterone as well as estrogen?

A: Most experts believe that both hormones are necessary in proper balance to achieve optimal health in menopausal women. The estrogen effects

the hot flashes, night sweats, vaginal dryness, and bone strength. Testosterone in women can help vitality, strength, endurance, mental clarity, as well as sexual desire.

Q: Does prostate health impact sexual function in men?

A: Yes, prostate health is closely linked to sexual function. An enlarged or infected prostate can lead to difficulty urinating, frequent urination, and even painful ejaculation. Prostate surgery or certain prostate medications may have side effects that impact sexual performance. Prostate cancer and treatments for it frequently lead to similar negative sexual effects.

Lone Star Urology Dr. Robert Stroud 1107 University Drive Fort Worth 76107

817.335.0199

lonestarurology.com

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by

Brian Kendall

The ‘Fort Worth Magazine’ 2025 Dream Home Tour

This year’s Napa Valley-inspired home opens its doors for touring May 31.

Picturesque is an adjective not often used to describe Fort Worth. Not that the city isn’t beautiful in its own right, but it is still the plains — mountains, valleys, beaches, and forests we have not.

But when one stands in the backyard of the 2025 Fort Worth Magazine Dream Home, admiring the sweeping view, picturesque might be the first word that comes to mind.

Located in the exclusive Montrachet neighborhood in West Fort Worth, this year’s Dream Home sits atop a cedar and oak tree-covered hill that overlooks the city’s downtown. Without a skyscraper or observation tower in sight, it’s a view I admittedly never knew existed. If this sounds like something you’d be interested in seeing, don’t worry. The typically elusive Montrachet development will be opening its gates to those touring the Fort Worth Magazine Dream Home beginning May 31, giving ticketholders a chance to catch a glimpse of this astounding view.

And it’s not just a view you’ll get to admire. Visitors will also tour a Napa Valley-inspired, 7,000-squarefoot masterpiece of a home. The

single-story dwelling, built and designed by Fort Worth’s The Morrison Group, features the latest in luxury trends and technology that will have your jaw hitting its hardwood floors.

The residence boasts four spacious bedrooms, four full bathrooms, two half-baths, and a three-car garage, all laid out in a fluid, functional floor plan that caters to both entertaining and everyday living.

Despite its opulence, the home is also immensely livable and will feature extraordinary interior design by Susan Semmelmann of Susan Semmelmann Interiors. Moving away from the colder palettes of past design trends, Semmelmann infuses the home with rich textures, warm hues, and bold yet elegant statement pieces.

Every inch, nook, and cranny of the home includes work by the area’s best subcontractors. From tile and kitchen cabinets to landscaping and outdoor furniture, the Dream Home is a true showcase of the industry’s best. There’s little doubt you’ll walk away with an idea or two for your next home project.

At the heart of the entire effort is a Wish with Wings, the beloved Fort Worth nonprofit that has been turning dreams into reality for children with life-threatening conditions since 1982. As the main beneficiary of Fort Worth Magazine’s 2025 Dream Home, proceeds from ticket sales benefit this incredibly worthy cause, giving Fort Worthians an opportunity to experience the best in luxury living while giving back in a powerful way.

Touring begins May 31 and will run through June 22. The home will be open for viewing Thursday through Sunday from 11 a.m. to 5 p.m. We can’t wait to see y’all out there!

Topurchaseticketsfortouringand learn more about this remarkable home, visit dream.fwtx.com Th

Dream Home Partners

APPLIANCES

ARTIFICIAL GRASS

BEAMS

BRICK

BUILDER

CABINETRY (KITCHEN)

CABINETRY (MASTER)

CABINETRY (OTHER)

COUNTERTOP (FABRICATION)

COUNTERTOP (MATERIALS)

DOOR - FRONT

ELECTRICIAN

FENCING

FIREPLACES

FIREPLACE AND VENT HOOD TILE

FLOORING & TILE LABOR

FLOORING MATERIAL (WOOD AND CARPET)

GARAGE DOORS AND OPENERS

GLASS

GUTTERS

HARDWARE

HVAC

INTERIOR DESIGN

INTERIOR SHADES (MOTORIZED)

LANDSCAPE AND IRRIGATION

LIGHTING FIXTURES

LOW VOLTAGE, AV, AND SECURITY

OUTDOOR FURNITURE

PAINT (LABOR)

PAINT (MATERIALS)

PLUMBING (FIXTURES)

PLUMBING (LABOR AND SUPPLIES)

POOL

REALTOR

ROOFING

TILE MATERIAL

WASTE REMOVAL

The Jarrell Company

WinterGreen Synthetic Grass LLC

Green Valley Beam & Truss Co.

Metro Brick & Stone Co.

The Morrison Group

The Kitchen Source

The Closet Factory

Renova Custom Woodworks

Absolute Stone

Daltile

Durango Doors

Fox Electric

Buzz Custom Fence

Metro Brick & Stone Co.

Cosentino

Vintage Floors

Vintage Floors

Open Up Garage Doors

Fashion Glass

Loveless Gutters

Rick's Hardware & Decorative Plumbing

Moss Heating & Cooling

Susan Semmelmann Interiors

The Otium Group

Guardado Landscaping

Passion Lighting

The Otium Group

Yard Art Outdoor Living

Gutierrez Painting

Benjamin Moore

The Jarrell Company

Pro Serve Plumbing

Purselley Pools

John Zimmerman Group

Tarrant Roofing

Daltile

Waste Advantage

PLATINUM SPONSORS: SEWELL & FIBER-SEAL

Top Doctors 2025 FortWorthMagazine

FortWorthMagazinecelebrated the area’s best physicians March 27 with a reception at Pinstripes in Clearfork, where doctors and plus-ones

indulged in sliders, champagne, chocolate fountains, and a little bowling.

The event’s recommended attire

was business casual, so no white coats and very few scrubs were spotted. Sponsored by Acclaim Health, Gateway Diagnostic Imaging, and Argent Financial, the reception honored 706 doctors representing 75 specialties in Greater Fort Worth. The magazine’s annual list of physicians appears in the April edition of Fort Worth Magazine, which is available on newsstands now.

Chad Granger, Patrice Parks, Jonathan Berry, Charles Denison

Hal Brown, Jamie Erwin, Brian Kendall

Riley Emmons, Matthew Steele, Keri Steele, Kelly Kunkel, Brian Williams Leon Tio, Elaine Phuah

Platinum Sponsor Acclaim Health, Hal Brown

Kim Telford McCarthy, Terrence McCarthy

photos by Asia Eidson with Photobyjoy

GIVE BACK

GREATER FORT WORTH’S CHARITY/SOCIAL EVENTS

May 2

Butterflies & Boots

Ball

Dickies ArenaSimmons Bank Plaza

a Wish with Wings

May 2

7th Annual

Sporting Clay Tournament

Alpine Shooting Range

Alliance For Children

May 2

Fort Worth Wild! Gala

Fort Worth Nature Center & Refuge

MAY

Mental Health Awareness Month

Friends of the Fort Worth Nature Center

May 3

Derby Event

TBD

Community Storehouse

May 3

Cowgirl Gathering

Stockyards Station/ Stockyards

American Paint

Horse Foundation

May 3

Run for the Roses

Derby Party

Private Home

American Cancer Society

May 3

Ride 4 Kids

Various Stops Big Brothers Big Sisters

May 6

Trinity Invitational Ridglea Country Club

Junior Achievement of the Chisholm Trail

May 7

Cigar Smoker

Fort Worth Club

Fort Worth Public Library Foundation

May 7

Golf Tournament

Texas Rangers Golf Course

Miracle League

Arlington

May 9

Women of Distinction Fort Worth

The Ashton Depot

Girl Scouts of Texas

Oklahoma Plains

May 10

Light the Way Gala Fort Worth

Convention Center

Catholic Charities

Fort Worth

May 10

Painting with a Purpose

Painting with a Twist -

Bedford

Soul Tea Foundation

May 16

Beastro

Fort Worth Zoo

Fort Worth Zoo

May 17

TCA+A Gala

Worthington Hotel

Texas Center for Arts + Academics

May 18

Great Strides Walk

Trinity Park

Cystic Fibrosis Foundation

May 21

79th Charles Schwab Challenge

The Colonial Multiple Charities

Friday, May 9, 2025 at The Ashton Depot

The Girl Scouts of Texas Oklahoma Plains’ Annual Women of Distinction Luncheon brings together and celebrates community leaders who embody what it means to make the world a better place and help empower the girls we serve.

For tickets and event information, visit gs-strong.org/wodfw25 or contact Tasha Reid at treid@gs-top.org.

2025 HONOREES

Rising Star Josie Osbourne, Troop 1449

Outstanding Corporate Partner GM Financial Man Enough to Be a Girl Scout Wade C. Gear, President, Clements Gear Management Co.

Lifetime Achievement Susie Bell, Girl Scout Alum and Lifetime Member Woman of Distinction Dr. Rachael Capua, Vice President of External Operations & Dean, Tarleton State Fort Worth

Presenting Sponsor

TOUR THE 2025 DREAM HOME

The Napa Valley-inspired Dream Home will take place in Fort Worth’s prestigious Montrachet development.

MAY 31-JUNE 22

THURSDAY - SUNDAY | 11 A.M. - 5 P.M.

Tickets: $20 | Includes a 1-year subscription to FortWorthMagazine

On April 12, The American Rodeo, an open-qualifying two-day rodeo with eight events that awards over $3 million in prize money, took place at Arlington’s Globe Life Field. For the occasion, we were invited to shadow world champion heeler Wesley Thorp of Throckmorton, as he and his roping partner, header Tyler Wade of Terrell, looked to cushion their lead atop the Team Roping standings in the Professional Rodeo Cowboys Association. Full of clever sports analogies and a healthy dose of humility and geniality, Thorp gave us a front-row view of the thrilling world of a rodeo star — if only for a day. And as magazine folk do, we’re telling our audience all about it.

Check out the QR code to read all about our day with Wesley Thorp.

@ogrowald

PHOTO BY OLAF GROWALD