Plaza Medical Center performs more hip and knee replacements and reconstructions than any other area hospital. The Joint Center at Plaza utilizes a dedicated orthopedic unit staffed by nurses and therapists specializing in joint replacement. Pre-op education classes are available for this Joint Commission certified program.
54 Hungry for Love Known for his urban Western cuisine, Tim Love has made quite a name for himself. In a decade, he has opened half a dozen restaurants including culinary contributions such as Lonesome Dove Western Bistro and two Love Shack locations, as well as a new concept, The Woodshed. Like a good politician on a mission, Love is building a brand, and that brand is Tim Love. Self promotion is vital to the success of a chef who wants to be known outside of his or her own kitchen. by Jennifer Casseday-Blair
Features Cover Story
38Top 25 Dishes in Fort Worth It’s not just ingredients. It is also the skill, creativity and finesse of the chefs who create them. by Courtney Dabney
62Bench to Bedside: Part 2 Developing new technology and techniques is only the first step in moving medical innovations from the laboratory to the patient. by Gail Bennison
69The 2011 Fort Worth, Texas Culinary Awards Reader nominations lead to the creation of this broad list of categories.
fwcontents
8 Editor’s Letter
10 Outside Voice
13Wired In Staying connected with the latest local happenings
19fwliving Your definitive guide to living well
20Getaways The Big Easy is also a big and easy destination for music lovers and foodies alike. by Kyle Whitecotton
22ImageStreamlining Your Morning: Leaving home in a mad dash sets the tone for the day. by Jessie Ju
24Culture Catch the latest reviews on recently released books and music
32Cooking Recipes for kids and grandkids, where the main ingredient is love. by Judie Byrd
36StyleActivewear has gone high-tech. by Jennifer Casseday-Blair
91Goodwill Improving life for those in need by granting wishes for sick children, working on behalf of those with arthritis and more.
94According to Heywood Why does someone with opposable thumbs need a garlic press?
96PGSuggested
There’s a drug for people who feel as if bugs are crawling on them.
98Up Close Gary Gottlieb: Endurance cyclist — and tough guy. by Paul K. Harral
101Snapshots Behind the ropes and on the red carpet, the photos of the personalities and parties that have everyone talking
119fwevents From the must-see live concert to the highly esteemed art exhibit, a month of events worth checking out
127fwdish
Culinary ventures in and around town
128Now Open There’s one place in town to get Okonomiyaki. It is time you meet this dish.
132Restaurant Review
Everything about Weatherford’s Fire Oak Grill speaks casual, comfortable and cowboy.
134 Dish Listings
The most sought-after restaurant guide to navigate the area’s diverse dining options
144 fwflashback The backstory behind t he people and events that shaped our city
Gourmets or Gluttons editor’sletter
Foraging for food has never been this good in fort Worth. a s a long-time resident, i can’t adequately express how thrilling it is to survey the city’s growing list of topof-the-line restaurants. t hat’s not to say that there weren’t excellent places to eat in the past, but there were fewer of them and the variety was limited.
having good restaurants is only part of the equation. t he other part is having people know about them. You have no excuse for not knowing after you finish reading the november issue.
first, we announce the 2011 Culinary awards, drawn from restaurants nominated by readers. in most categories, we list three. a ll come with excellent recommendations and are worthy of a look. t he list is by no means exhaustive, and if your favorite place isn’t on there, keep that in mind next year when we again will ask for your opinion.
We also offer you our list of the top 25 dishes in fort Worth. We freely admit that this is a highly subjective list drawn from staff members, friends and from our food reviewer, Courtney dabney, who also drew the assignment of writing about the food. best to start this article on a full stomach, or you’ll abandon it part way through to head to one of the restaurants.
Which brings me to the third food-oriented article in this month’s magazine.
We know what we have in Cowtown, and we are proud of it. but it is also important that other people know as well.
super bowl visitors got a look at fort Worth and tarrant County and the quality of our food during the taste of the nfL at the fort Worth Convention Center. taste of the nfL is a non-profit organization dedicated to fighting hunger in a merica over the last 20 years. it benefits food banks in nfL cities and in the super bowl host city.
t here was a special north texas tasting station at the super bowl XLv event, and six of the eight chefs involved were from fort Worth or tarrant County: Jon bonnell, bonnell’s; blaine staniford, grace; Michael t homson, M iChae L s ; grady spears, of the recently closed grady's; and don agate, eddie v ’s, all from fort Worth; and brian olenjack, olenjack's grille, in a rlington.
t he name missing from that list — probably because he was involved in a separate event with Chef emeril Lagasse, “Culinary rock star” guy fieri and Chef Mario batali — is tim Love.
Love is without doubt the most well-known local chef to the rest of the nation because of his frequent appearances on nationally televised cooking shows. t hat he’s the ambassador of texas cuisine to the United states didn’t happen by accident. tim has worked hard to achieve that status.
Presidential season is upon us, and when we discussed cover concepts as a staff, we kept coming back to the image of a candidate for higher office. More properly, it is an image of someone who already holds a high office and is ready to move to the next level. some people love — pardon me, i couldn’t resist — tim and others don’t. but he and his restaurants are a growing force to be reckoned with locally, in texas and nationally. Managing editor Jennifer Casseday-blair sat down with Love recently for a lengthy interview, and you’ll find that article beginning on page 54. i think you will love it. oops, i did it again.
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For questions or comments concerning editorial content, contact Paul K. Harral, executive editor, at 817.560.6140 or via e-mail at pharral@fwtexas.com.
AUDIT PENDING
Paul K. Harral Executive Editor
outsidevoice
Austin UpClose
Thanks to Jennifer CassedayBlair for the wonderful job she did capturing Austin Underwood’s spirit. (See: UpClose, September 2011, page 98.) Albertson’s actually put it on a special display in the store for several weeks.
Austin took five copies of the magazine to New York for his brother’s wedding and autographed them for all his NYC fans at ABC!
Jan Underwood, Fort Worth
And from Facebook:
We are SO proud of our employee Austin Underwood!
Fort Worth, Texas magazine ran a great article about Austin, who has worked for us for 12 years now. He's at our store on 6700 W. Freeway in Fort Worth. Stop in and say hi next time you're in the neighborhood. AlbertsonsMarket.com/Facebook
Look at My Review
Thanks to Fort Worth, Texas magazine for a good review on TheFowler4Group and the book Look At My Eyes by Melanie Fowler (lookatmyeyes.com) on page 32 of the September 2011 edition.
Seth Fowler/Facebook
Look at Our Review
Swing by Fort Worth, Texas magazine to check out our review on page 34 in the September issue. (Also available at your nearest grocery store.)
JJ and The Rogues/Facebook
Corrections:
In the October 2011 Medical Facilities Directory, we failed to add the words “Texas Health” before the hospitals we listed as Harris Methodist facilities when we updated the list. The formal names of those institutions now include “Texas Health.”
Key Players
Sammy Key is a TCU student from Tulsa, Okla., double majoring in Spanish and English. She graduates in May and has signed on to Fort Worth. She’s like to find work in this area. We asked her to handle the advance on the Lone Star International Film Festival, a growing and exciting event that brings movie people together annually in Sundance Square. You’ll find that article on page 24.
Intern Christine Perrenot is a recent graduate of Texas A&M University with a degree in agricultural communications and journalism. We pushed her a different direction in November, assigning her the music and book reviews in Culture. See them on pages 28 and 30.
Talk to us: We welcome all suggestions, comments and questions about Fort Worth, Texas magazine and the articles we publish. Send comments by visiting fwtx.com. Letters may be edited for length and clarity.
Kyle Whitecotton is a versatile writer with extensive experience in the classroom, both as a student and as a teacher. He’s become our go-to man on travel articles and this month he tries to entice you into visiting New Orleans. Not that that’s a hard sell, of course. Turn to page 20 for Getaway ideas.
Be sure to check out the November edition of FYI Fort Worth, the monthly TV show from Fort Worth, Texas magazine. Scott Murray and co-host Amanda Mazey will, once again, take you behind the scenes of what's happening in and around Fort Worth.
This month, discover the latest and greatest in robotic surgery from USMD Hospital, listen as the Lawn Whisperer returns to help us prepare for the winter months, and find out which dishes at local restaurants were picked as favorites by our staff.
Catch all this, some surprises and Thanksgiving fun on Sunday, Nov. 6. The show airs at 10:30 a.m. the first Sunday of every month on TXA 21. If you miss it, visit the fwtx.com home page and select FYI Fort Worth TV.
On the Web:
Virtual Issues. If someone beat you to the last newsstand copy, don’t worry. The virtual edition of both current and previous editions is available on our Web site. Flip through pages to read more about the great city of Fort Worth by visiting fwtx.com.
Bon Appétit! The most sought-after restaurant guide to navigate Fort Worth’s growing dining scene is now
available online. Choose from an extensive listing of restaurants ranging from American to Asian, barbecue to burgers, ethnic to Mediterranean. Just visit fwtx.com and click on the dining guide.
Let’s Be Friends. Become a fan of the magazine on facebook.com and chat with hundreds of local fans, view videos from our signature events, browse photos from some of our most talked-about stories and stay updated on our many upcoming events. Or you may prefer to Tweet: @FWTXmag.
On the Cover:
Thanks to:
• Agape Baptist Church, 3900 Southwest Blvd., agapebaptist.org, for the lectern
• Cendera Center, 3600 Benbrook Highway, cenderacenter.com, for the staging
• In The Wind, 1610 W. Euless Blvd., Euless,
inthewindflags.com, for the bunting fan
• Lone Star Banners and Flags, 212 S. Main St., lonestarbannersandflags.com, for the flag
• Trey and the Tritones, tritones.com, for the microphones
雎文琦
Jessie
Ju — offers her final article of her internship this month in Image (page 22). She is a very together young woman who brightened our office greatly with her presence when she came to the United States from Nanjing, China, where she is a senior at Hohai University. She offers tips for women who would like to shortcut that lengthy morning process of getting ready to leave the house.
TEXAS ART AUCTION
NOVEMBER
Southwest Texas Landscape, 1977 Oil on canvas 30 x 47-3/4 in.
When you think of Xto and construction, you might normally think of drilling rigs. But the week of sept. 19-26 downtown, the construction was for trinity habitat for humanity.
for the third year, Xto energy inc. was sponsor of a house built on the parking lot behind the flying saucer at 3rd and main street with sundance square as the host.
“We actually got the house further along than we expected,” said habitat executive director gage yager.
the prime shopping, dining and entertainment location annually draws widespread attention that builds awareness for habitat.
trinity habitat, founded in 1989, is ranked 21st out of 1,571 habitat affiliates in the nation in new home production. it works in Johnson, Parker, tarrant and Wise counties.
Eyes on The Road
Xto energy inc., now a subsidiary of exxon mobil corp., was founded in and has its headquarters in fort Worth. the company focuses on the development of natural gas reserves in the united states.
trinity habitat for humanity prides itself in building quality affordable homes through the use of donations with the help of local volunteers.
families benefiting from the construction of the homes assist volunteers in the hands-on labor involved to meet a minimum “sweat equity” requirement of 250 hours.
most homes are built on site, but those built in sundance square and at other locations are moved to their permanent lots and finished out there.
tours gave visitors downtown insight and information about how habitat works and changes lives with its blitz builds.
for more information abaout trinity habitat for humanity, visit trinityhabitat.org. Christine Perrenot
number of accidents caused by distractions.
Failing to comply with The Wireless Communication Devices Ordinance makes anything other than phone calls a Class-C misdemeanor. Drivers can face fines up to $200 if caught using a cell phone to text or access the Internet.
Better to wait and send that text or e-mail after arriving safely at your destination. — by Christine Perrenot
Finding a Home
The OctOber announcement that tcU will join the big 12 conference next July ends 17 years of wandering in the wilderness after the Southwest c onference dissolved and the Fort Worth school was left out when four SWc teams moved to the big 12.
three conferences later, tcU again faces long-time rivals texas, baylor and texas tech in conference play. texas A&M won’t be among them. It’s moving to the Southeastern conference. tcU had been planning to move to the big east.
there are lots of reasons why this is a big Deal, but two of them are the historic rivalries — and proximity. Most of tcU’s conference opponents are within driving distance (OK, some are a long drive) of Fort Worth and seats in Amon G. carter Stadium. then there’s television — A bc nationally over-the-air through 2015 season and Fox Sports Net on cable with some sublicensed games to Fort Worth darling eSPN.
the big 12 (10?) also includes Iowa State, Kansas, Kansas State, Missouri, Oklahoma and Oklahoma State. All are in the central time zone.
“Joining the big 12 brings us back to share a rich tradition with a lot of schools that we already have natural rivalries with,” tcU chancellor Victor J. boschini Jr. said at a news conference announcing the change. “It connects us, also, to schools that are committed to the same level of academic excellence that we are.”
It’s a good decision for tcU and an even better one for Fort Worth’s hospitality industry. bring ’em on. — FWTX Staff
Up, Up and Away
LO c A l FOrt WOrth AVX A I rcr AFt cO was given an Army contract totaling $4 million to test and study a new helicopter design. the private company is trying to determine through studies and tests whether the design for a high-speed helicopter would be an acceptable mode of
transportation for the military.
AVX is trying to prove that with the use of its coaxial rotor system and propellers, the new helicopter design will be able to fly faster and farther and be less costly and represent modern aviation technology at its best.
t he contract granted to AVX is one of four that the Army has issued for design and research of joint multirole aircraft. — Christine Perrenot
Comings and Goings
In early October, Montgomery Street said goodbye to Ruth West’s Curl & Swirl beauty shop. The past 45 years have brought many clients, fun and gossip to the shop. West, 80, has decided it is time to retire after all the years spent working with her clients. Many of West’s clients have been with her for years.
Not much has changed inside the beauty shop that still looks the same as it did when it first opened in 1966. Co-workers and friends will miss the old-fashioned dryers and good conversation.
Also closing is Bison Station in Keller. After Chef Nate Guy’s second attempt at an independent cowboy-cuisine restaurant, the doors have closed for good.
We reported last month that Grady Spears had closed his restaurant on Forest Park. Lucky for us, Spears has become involved with Grady’s Line Camp in Tolar. The concept behind the restaurant is real Texas food, chuckwagon cooking and southern-style comfort. It will open for dinner on Thursdays, Fridays and Saturdays to start.
Downtown Arlington opened Twisted Root Burger Co. in early October. Twisted Root is a burger restaurant with six other locations in the area. The restaurant has gained recognition after being featured on the Food Network’s Diners, Drive-ins and Dives show and has been named Top 15 Burgers in Texas by texas Monthly in 2009. The new location is 310 E. Abrams St. with a menu that features a range of burgers, fried foods, milkshakes and options for the kiddos.
Other notable openings include Yourway Burgers & Wings off of West Freeway in Fort Worth, with another soon to open in Keller, as well as another 3 Parrots Taco Shop in Benbrook. Christine Perrenot
Breaking Out
Tim Halperin’s name has become increasingly common around town in recent months. The Fort Worth singer and songwriter, who released his new album, Rise and Fall, on sept. 27, was a Top 12 male from American Idol season 10 and graduated from TCU business school.
Halperin has been seeking recognition for the music he has been writing and performing since before his success on the popular show. Due to contract restrictions with American Idol, he was not able to sign a contract with a record label, and his album release was going to have to be independent.
in an effort for fans and listeners to take part in the success of Rise and Fall, Halperin voluntarily entered a “jail cell” at The shops at legacy in plano on sept. 26 and remained “imprisoned” until the release of his album the next day. The holding cell was symbolic of his restricting contract with American Idol and his release seemed to free him from withholding the music he has worked so hard on.
During his “prison” sentence, Halperin accepted donations for Kidd’s Kids and was visited by supporters and fans. a fter his We Fight Back tribute song to breast cancer survivors and his performances on Kidd Kraddick in the Morning (106.1, Kiss Fm), Halperin has gained a number of loyal fans and followers.
Halperin was hoping for the 5,000 album downloads he needed in the first week of its release to have a significant impact on his career and gain a position on vital music charts.
Check out Rise and Fall on iTunes and online at timhalperin.com.
Christine Perrenot
Investing in the Future
by Paul K. Harral
Fort Worth businessman, philanthropist and preservationist Bob Simpson will receive the Bobby Bragan Youth Foundation's Lifetime Achievement Award on Nov. 10. Simpson is co-founder and former chairman and CEO of XTO Energy and a majority owner of the Texas Rangers Baseball Club. He responded to a series of questions about the honor and the event.
What does the Bobby Bragan Youth Foundation 2011 Lifetime Achievement Award mean to you?
We all know that investing in our youth and their education is our best investment for the future. But i, for one, believe you cannot hear those words enough. it is one of my core beliefs. i am a product of strong education and scholastic support.
Therefore, i have made a practice of being a giver to the cause over my years, whether within my family, my businesses, my college or through charitable “investments.”
i have seen the fruits of those labors firsthand. a little bit of money goes a long way with the youth. it inspires them to work and achieve. it makes a difference to our nation. This award reflects that same commitment and inspiration. it reflects the impact that we can all make with a personal investment in our home community.
You have a reputation as a hardnosed businessman. Is there any conflict with the philanthropist role? i think, by definition, that successful business demands discipline and intensity and tough-decision making, but it also means being fair and just in the process and to the people involved.
Honestly, i look at all my endeavors that same way. i have to believe that my “investments in the cause” will produce a great outcome. so, i get excited to give to the right causes, but i also get excited about the potential for things to come. perhaps, said another way, giving without some expecta-
tion does not really help anyone.
You are a majority owner of the Texas Rangers Baseball Club. Is baseball a passion or a business interest for you? i have to say that i have always had the sports bug for our local metroplex teams, probably coming from that Texas upbringing about 100 miles west of Fort Worth.
my baseball interests reach all the way back to childhood, where my older brother, Ken, was a fanatic. i couldn't help but be a part of his enthusiasm. so for decades, my family has been in the r angers cheering section — from the early days to the new ballpark to watching those nolan ryan e xpress years.
it is both surreal and fantastic to be sitting here as a principal owner and seeing all of the excitement for our community with the success of the team.
But, i will also say that i believe The r angers are a great business investment. We look forward to seeing the value increase with the years of success ahead.
For information or tickets for the gala, call the Bobby Bragan Youth Foundation at 817.870.2300 or visit bobbybragan.org.
For the perfect products for your kitchen or bath, stop by a Ferguson showroom. It’s where you’ll find the largest range of quality brands, a symphony of ideas, and trained consultants to help orchestrate your dream. With showrooms from coast to coast, come see why Ferguson is recommended by professional contractors and designers everywhere.
If your only experience in New Orleans has been for Mardi Gras, you are missing out on the abundance of what the city has to offer. Because Louisiana is the only state that was once a French royal colony, the European influence is evident in the culture. Known best for its delicious Cajun cuisine, New Orleans is also the birthplace of jazz. Themed tours through haunted cemetaries and midnight mule-drawn carriage rides attract many visitors, and the New Orleans City Park is home to botanical gardens, an art museum and The Bayou Oaks Golf Facility. Street-side bistros, French doors and wrought-iron lace balconies complete the scene in picturesque New Orleans. To learn more, turn the page.
fwliving/getaways
Sinfully Satisfying
New Orleans offers loads of exciting food, jazz and history.
by Kyle Whitecotton
MARk TWAIN ONCE WROTE THAT NEW ORLEANS’ FOOD IS AS DELICIOUS AS THE LESS CRIMINAL FORMS OF SIN But why should we limit this city to just its cuisine? Much of what New Orleans has to offer is equally as appetizing and perhaps just as sinful.
Louisiana is the only state that was once a French royal colony, so the European influence is strong in New Orleans. In fact, it is the only U.S. city where French was the predominant language for more than a century.
The French Quarter is perhaps the bestknown New Orleans attraction. It is the oldest neighborhood in New Orleans and offers loads of hotels, restaurants, shopping places and nightlife hotspots sure to keep you busy. Most of the city’s 35,000 buildings listed on the National Register of Historic Places are located in and around the French Quarter.
Themed tours, including literary, architectural and musical, reveal the captivating story of the French Quarter. Take a haunted cemetery tour or sit back and enjoy a midnight muledrawn carriage ride through Jackson Square.
New Orleans is the birthplace of jazz music and the great Louis Armstrong. New Orleans’ musical history is a narrative dating back to the 1800s, so it’s no wonder there are jazz clubs on practically every block of the French Quarter. The New Orleans Jazz National Historic Park, located in Louis Armstrong Park, tells the story of the people and places that made New Orleans and jazz music what they are today.
People-watching reaches unmatched heights in the heart of the French Quarter — Jackson Square. Amid the many shops and restaurants in the square, visitors will discover streets lined with an unforgettable cast of characters. Here artists create and display their artwork, psychics offer insight to inquisitive passers-by, and street performers of various styles entertain.
Venture to the Crescent City to see the revitalized Arts District, known since 1976 as the “SoHo of the South.” The Contemporary Arts Center hosts an eclectic array of dance, theater and musical performances. The district is home to more than 25 galleries, The National World War II Museum and many of the area’s finest eateries, including Emeril’s, Rio Mar and Rockn-Shake.
For those seeking a stroll through the more refined streets of New Orleans, Royal Street is the place to be. Set against a backdrop of highly photographed architecture, including those famous iron-laced balconies, visitors will find some of the country’s best antique shopping, more fine dining and many art galleries.
New Orleans City Park is a must-see while visiting the area. This recreational smorgasbord boasts more than 11 million visitors each year and offers something for everyone. City Park is home to the New Orleans Botanical Gardens, the New Orleans Museum of Art, the Walda Bestoff Sculpture Garden and The Bayou Oaks Golf Facility featuring three 18-hole golf courses. You will also find the world’s largest collection of live oak trees — some surpassing the 600-year mark.
For the kids, City Park offers Storyland — a giant fairytale playground featuring storybook exhibits crafted by the people who make those famous Mardi Gras floats. And Hines’ Carousel Amusement Park, home of Louisiana’s last antique wooden carousels, will delight all ages.
Families will enjoy the Audubon Nature Institute consisting of Audubon Zoo in historic
Uptown New Orleans, Audubon Aquarium of the Americas along the Mississippi River, and Audubon Insectarium on Canal Street. Audubon Park in Uptown New Orleans offers recreation of all kinds including an 18-hole golf course.
If the big parks are not your style, try the cozier setting of Woldenberg Park. Just a short hike from the French Quarter, Woldenberg Park is the perfect location for a picnic or a stroll while watching the boats pass along the mighty Mississippi River.
Food is practically an art form in New Orleans and undoubtedly a passion among local chefs. With more than 3,000 restaurants, the cuisine alone is reason enough to visit. The abundant choices may cause taste bud overload though, so here are some recommendations.
Angelo Brocato’s Italian Ice Cream Parlor in Mid-City, opened in 1905 as one of the city’s first sit-down parlors, is not to be missed. The famous Italian ice cream, pastries and cookies are prepared and served daily in a nostalgic, Old World atmosphere. Local favorites include lemon ice and cannolis filled with a ricotta cheese and sugar mixture of vanilla and chocolate dipped in crushed pistachio nuts.
For the sweet tooth traveling to New Orleans, try Southern Candymakers on Decatur Street in the French Quarter. For the finest in pralines and the tastiest of toffees, there is no contest. Get some fresh caramel to go or stay and check out the chocolate kitchen, where you can watch bakers creating all your favorite flavors.
Have a po’boy at Parkway Bakery and Tavern, gumbo at Casamento’s Restaurant or try some creative cuisine at Coquette. For classy French Creole cuisine, few can match the carte du jour Galatoir’s Restaurant on Bourbon Street. Unless, of course, you have a reservation at Chef John Besh’s restaurant, August, just two blocks Canal Street. Other notable restaurants include Elizabeth’s on Gallier Street, Mother’s on Poydras Street and La Petite Grocery on Magazine Street.
An abundance of fascinating lodging options help make New Orleans extraordinary. Rare gems like The 1896 O’Malley House, a Colonial revival residence in Mid-City, will complement your trip with an elegant taste of the town’s rich history.
the Civil War and offers eight luxurious guestrooms and some of New Orleans’ best Creole and Cajun cooking.
Combine the quiet charm of the residential homestead with the liveliness of the French Quarter at La Maison Marigny. While it is the only bed and breakfast found on Bourbon Street, this circa-1898 house stands at the quiet residential end of the street. From there, guests are only a short walk from the French Market, Royal Street and Jackson Square.
The Royal Sonesta Hotel New Orleans on Bourbon Street offers an elegance and refinement reminiscent of its European counterparts. With gabled windows, French doors and wrought-iron lace balconies, this is one of the most authentic New Orleans French Quarter hotels. The Royal Sonesta also offers a street-side bistro overlooking Bourbon Street.
And finally, the Hotel Monteleone, built in 1886, is a historic landmark in the French Quarter. Its location at the foot of Royal Street gives guests the best access to all things New Orleans. But with two award-winning restaurants, a rooftop pool, and its own spa, you may find it difficult to leave.
Mark Twain also wrote that New Orleans is one of the only unique American cities. The rest, he wrote, are cookie cutter models of each other.
New Orleans is indeed a city uniquely steeped in history, culture, cuisine and more fun than one could wish for in a vacation. So put this European-styled city on your list of places to visit very soon. But when you go, dig out the big suitcase, because New Orleans is more than just a weekend trip.
Ashtons Bed & Breakfast in the Esplanade Ridge Historic District nine blocks from the French Quarter was built just before the start of
fwliving/image
Streamlining Your Morning
Leaving home in a mad dash sets the tone for the day. These five easy tricks make your morning routine less hectic and keep you looking done on the run.
by Jessie Ju
We go through the same routine every morning. For the majority of us, these steps include tasks such as showering, getting dressed, eating breakfast, brushing teeth, drinking coffee and possibly helping a small person go through a similar process. here are a few suggestions for making your morning routine more efficient.
Get Moving
the way we wake up and begin the morning can make an enormous difference in how we feel and act during the rest of the day, so it is worth starting in a positive way. yoga is a physical, mental and spiritual discipline and an excellent way to wake up your body in the early
morning. For a more traditional workout, wake up 30 minutes earlier, throw on some sneakers and go for a quick jog or bike ride before work. it can make all the difference.
Fuel Up
Don’t make the mistake of rushing out the door without breakfast. if you are short on time, keep it simple and healthy. a long with your to-go coffee, try taking a cup of oatmeal, flaxseed, blueberries or a handful of almonds. Bananas are another great choice since the potassium helps ensure healthy levels of calcium in the body and boosts the body’s overall ability to absorb nutrients. Plus, a grumbly tummy can be embarrassing at those early morning meetings.
Buy Versatile Pieces
if you can only buy a few pieces for fall, make sure to get a tailored blazer, colorful scarves and a classic boot. strike the perfect worklife balance in a tailored blazer that takes you from 9-5 and beyond. it is the season’s must-have trend. another necessity this fall is a colorful scarf. instead of a necklace in the morning, opt for a brightly colored scarf instead. your choice of footwear says a lot about your personality. Ditch the heels and grab a great fall boot. others will be jealous of your comfortable chic style that can switch from skinny jeans to work attire. Picking your clothes out the night before will shave a lot of time off your morning routine as well.
Tame Your Mane
if there is no time for a blowout, straighten just the top and front sections with your blow dryer, and then pull your hair back in a neat bun or low ponytail. a headband can help camouflage any lingering frizz around the hairline. a nother helpful hint is to wash your hair the night before and twist it in a loose bun for morning waves. you also may want to consider a simpler haircut. Keeping regular appointments at the salon ensures your cut is always looking its best and styles easily.
Face Forward
if you are not one for embracing your “natural beauty,” then you can at least simplify your makeup application process. starting with clean, moisturized skin is important. good skin care is key for that healthy glow. tinted moisturizer is the perfect base followed by a few sweeps of finishing powder. a thin swipe of waterproof liner and minimal mascara make your eyes pop against glowing skin, and a touch of lip gloss finishes your clean professional look. the whole process should take less than 10 minutes.
fwliving/culture
Lone Star Film
The Lone Star Film Society is enthusiastically preparing to host its fifth annual international film festival from Nov. 9 - 13 in downtown Fort Worth.
by Sammy Key
Known and applauded for its world-class art found in museums such as the Kimbell and modern a rt m useums, fort worth is now raising the caliber for other forms of art, such as is the case with cinematography.
the lone star international film festival is multi-purposed, director a lec Jhangiani says. “ t he festival’s primary purpose is to bring the best films from everywhere to fort worth and raise the standards of the film community; and secondly we focus on finding emerging talent from first time filmmakers, providing them a platform, mentorship and support for their films.”
the festival will be held primarily downtown in the sundance square, utilizing amc palace theater as well as the four day weekend theater. Jhangiani explains that the festival will be showcasing around 40 films, both local and international, and he expects that approximately 10,000 people will be in attendance. the lone star international film festival also invites a number of actors, producers and special guests to the event, and this year will be warmly welcoming willie nelson. t his film society avoids the mainstream items on the block and steers itself instead toward independent, upcoming films and documentaries. Jhangiani expands on the sentiment and appeal of the film society and
says, “for the most part we are exposing these films that wouldn’t otherwise be seen by fort worth. e ssentially there’s a lot of film and cinema within texas that you don’t have exposure to, as well as to the artists, actors and people making these films. with the lone star international film festival, anyone with interest in this type of art is getting the opportunity, because now it’s available in the area.”
w hen questioned on exactly what type of movies will be brought in for the event Jhangiani said, “the best of what’s out there.” o ne film in particular that the society is anticipating to be a hit is titled Pariah, written and directed by d ee r ees, staring a depero oduye, pernell walker and Kim wayans, which has already been praised at the 2011 sundance film festival.
Pariah delves into the life of a young african a merican woman maturing in brooklyn, who is experiencing her social displacement, struggling with troubles at home and trying to understand her homosexuality. the society has released on its web site, lonestarfilmsociety.com, that a handful of equally intriguing films will also be offered at the festival. aside from learning more about the society and investigating other featured pieces for the festival, interested persons may purchase tickets and passes online.
Peter Bogdanovich (left), Jeff Bridges, and T Bone Burnett Borpore are among the notables who have attended the festival.
“Tom Struhs is a conscientious builder with a gift for creativity which was demonstrated in the building of our home. Dreaming of an indoor basketball court, but not knowing how to fit it in, was a challenge he took on and made work. He was very accommodating. He even modified plans to design a better view than the original by trading locations of certain rooms and patios. His knowledge of architecture and building has made our home a showplace. We especially enjoyed a working friendship with him and his wife which we still enjoy today. We are sure his expertise will be evident in all projects he pursues.” Holly and Bill Tyson
Testaments of Strong Working Relationships to that of Enduring Friendships
“Our house was difficult to build on the side of a steep hill. Several builders turned down the job. Mr. Tom Struhs took the job with enthusiasm. After living in this house for 16 years, would I pick Mr. Struhs again? The answer is a resounding YES!” D r Wa r r e n W i l s o n
Spectacular Western Gifts!
Shop our Museum Store in person or online for great Western gifts such as jewelry, vases, sculpture, prints on canvas, and Christmas ornaments.
Visit the Museum to enjoy a fine collection of paintings of the Old West by Frederic Remington and Charles M. Russell amassed by legendary Texas oilman Sid W. Richardson. Free admission. Open daily except major holidays.
www.sidrichardsonmuseum.org/15
Caravaggio Visits Fort Worth
The Kimbell Art Museum will be the only U.S. venue to showcase the exhibit Caravaggio and His Followers in Rome. It runs through Jan. 8 and promises to feature some of Caravaggio’s greatest works of art.
by Christine Perrenot
Michelangelo Mersi da caravaggio (1571-1610) was seen as controversial throughout his life but is now recognized for his realism and genius. the Kimbell art Museum exhibition features some of his greatest masterpieces and the works of various Baroque painters who used a similar style due to his influence.
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each piece tells the story of a moment in history. the detail and color in the artwork makes for stunning imagery and displays caravaggio’s unique talent. this is only the third caravaggio exhibition the united states has been a part of, and it is the second largest display of his paintings in north america.
caravaggio influenced so many other european painters with his shocking realism and new style. the range of influence and interests that he had as an artist becomes apparent to visitors that have the opportunity to view the impact of his work. the exhibition is arranged by theme and features more than 50 paintings.
organized by the national gallery of canada, ottawa and the Kimbell art Museum, the exhibition is supported by the federal council on the arts and humanities.
admission to the permanent collection at the museum is always free, and tickets to the caravaggio exhibit are $14 for adults, $12 for seniors and students with id, $10 for children ages 6-11 and free for children under the age of 6. for more information, visit caravaggio.kimbellart.org.
20" Three-Strand Abalone Shell Brios Necklace with matching earrings
between
Unbroken
by Laura Hillenbrand $27
A new story by the author of the award-winning Seabiscuit takes its place as a No. 1 New York Times bestseller. Unbroken: A World War II Story of Survival, Resilience, and Redemption chronicles the journey and the catastrophes a World War II hero lived through and witnessed.
Unbroken is the story of Louie Zamperini, a track star who competed at the 1936 Berlin Olympics and found himself overseas as an Army Air Corps pilot in World War II. His plane crash-landed in the Pacific Ocean. Zamperini and the other survivors found themselves in waters near a Japanese bomber.
The crash left the men struggling to survive on a small life raft in the Pacific, one of many trials Zamperini faced throughout World War II. Unbroken gives readers a chance to see the strength and perseverance servicemen needed to triumph during so many hardships.
Readers are able to visualize the pain of the prisoners of war from his incredible story. Nothing is left to the imagination in this detailed and true story that chronicles such a historical time.
The sacrifices and risks described lead readers to sympathize and love the leading figures. Louie’s life story is a mesmerizing one that captures the attention and heart of all. Hillenbrand takes readers to another time and place, reviving the human spirit and the will we all have to survive.
fwliving/culture
Heaven is for Real
by Todd Burpo with Lynn Vincent
$16.99
This thought-provoking story and No. 1 New York Times bestseller has captured the attention of readers all over the world.
Todd Burpo and his son, Colton, team up with Lynn Vincent, the collaborator with Fort Worth’s Ron Hall and Denver Moore of Same Kind of Different as Me, to piece together the astonishing true story of a child’s journey to heaven and back.
Four-year-old Colton Burpo has an amazing story that his father, a pastor, knew he needed to tell in Heaven is for Real: A Little Boy’s Astounding Story of His Trip to Heaven and Back Colton’s father uses his son’s words to detail what exactly it was that his son saw after losing consciousness during emergency surgery and then briefly going to heaven. Todd describes vividly what his family went through and proves there can be something positive to come out of the most negative situations.
After Colton gave a detailed account of what he saw while out of his body during his surgery, his parents knew he was telling the truth and that something truly miraculous had happened to him.
Not only was Colton able to provide his parents with information about family members he could not have known, but he also was able to describe details about heaven to them.
Readers of all ages will be moved by the innocent and amazing story of this young boy. Colton provides readers with thought-provoking situations and a constant reminder of how short life can be.
by Christine Perrenot
Start Something That Matters
by Blake Mycoskie $22
Blake Mycoskie, the founder of TOMS shoes, has reached his fans and followers in a profound new way. Mycoskie’s first book gives readers the tools they need to take matters into their own hands and be successful while doing something they love.
The book details the beginning of the famous TOMS shoe company that grew so quickly. The book also offers six methods to initiate change and live successfully in every part of your life.
Mycoskie presents simple models on how to be successful and how TOMS was successful with it’s one-for-one concept, which gives the company the ability to donate a pair of shoes to a child in need for every pair of TOMS shoes purchased.
Another one-for-one concept Mycoskie recently set into motion is TOMS eyewear. The products provide someone in need with what they require to fix their sight. The book chronicles how a simple idea became such a huge success. Every person matters and can make a big difference in the world.
Half of the profit from this book will be used in a Start Something That Matters fund for making a positive impact in support of the readers who are inspired to do something beneficial for those in need.
Readers find the tools needed to live a successful life that will benefit others by reading about how Blake Mycoskie ensured that he was doing something positive for the world.
the writer's block
TOMS Talk
by Jennifer Retter
Blake Mycoskie captured the hearts of college students hoping to do a little good in the world. Now, he’s willing to share the logic behind his one-for-one philosophy along with tips for up-and-coming entrepreneurs in his first book, Start Something That Matters.
Q: What inspired you to write a book? I've been fortunate to do speaking engagements on college campuses and other events, and people always ask me how I got started and tips I would give budding entrepreneurs. With Start Something That Matters, I talk about the beginnings of TOMS and six key principles that helped me get TOMS to where it is today.
Where do the profits from the book go?
Two great things are happening with the purchase of Start Something That Matters. [First,] a new book will be given to a child in need. One for one. In addition, 50 percent of my proceeds will be used to support others through the Start Something That Matters Fund. It is my dream that this commitment and this book will be a catalyst for others as they try [to] make a positive impact in the world.
What do you see happening in the future for TOMS? We're giving shoes and helping give sight in more places than ever, so there will likely be some international expansion. It's really tough to predict where TOMS will be [since] we are experiencing new things every day.
What is the best advice you can give an entrepreneur? You don't need resources or experience to be successful as an entrepreneur. In fact, most breakthrough companies were under-funded, and the founder had no experience in the field he or she was entering into.
LET NO DINNER PARTY GUEST LEAVE UNIMPRESSED
From refrigeration to cooktop to Steam oven and more, Thermador’s Masterpiece Series collection embodies precision control and performance in a sophisticated, sleek package. When high-tech meets intuitive, every cook is in complete control. No meat overcooked. No bite less than perfect. Alas, the cook is a dinner party hero.
listen up what locals are listening to by
Void Mariner and the Mystic Boogie of the Sacred Line
Epic Ruins
$6.99
Epic Ruins, a local Fort Worth band, brings fans and listeners a new kind of musical experience by taking alternative rock to a new level. Void Mariner and the Mystic Boogie of the Sacred Line tells the mystical story of a fantasy world and brings a new and unique sound to listeners.
Epic Ruins, while not a common household name yet, has drawn many positive reviews and much praise for its refreshing new sound. The band members represent music coming out of Texas in a brand new way.
Band members Jordan Richardson, Steve Steward, Sam Anderson and Jeff Dazey have found a common musical sound that they successfully produced in their album. All music tells a story or makes some kind of point, but Epic Ruins uses all the tracks to spin the tale of the wizard traveling through space.
This band won’t be heard in a Country-Western bar or dancehall and doesn’t sound like the usual aspiring singers from Fort Worth. The band is definitely original.
Check out the album and follow the wizard on his journey through alternate universes.
fwliving/culture
Christine Perrenot
Torches
Foster the People
$9.99
Torches is the debut album of Foster the People, an indie pop band that has been quickly gaining positive recognition and stardom through its catchy and modern music. Band members Mark Foster, Cubbie Fink and Mark Ponitus deliver a fun and fresh sound to audiences.
The album, which was released in January of 2011, is complete with uplifting and catchy tunes that provide listeners with a positive perspective on life. The Los Angeles band has topped charts with its first hit Pumped Up Kicks and has debuted several other songs that mix alternative and dance music.
Foster the People has taken the music world by storm and given listeners music that will keep their feet from touching the ground. The music is both written and produced by the band.
Tracks such as Helena Beat and Call It What You Want take techno and pop to a new level and pair them with great melodies and vocals.
This debut album impressed critics and listeners alike as it has climbed the charts over the course of the summer.
Here For A Good Time
George Strait
$9.99
Known as the king of country music, George Strait gave country music fans a reason to celebrate when he released his 39th album, Here For A Good Time, in early September.
The album features 11 new songs and gives audiences a chance to see another side of the country music star. Strait reaches his fans with music everyone can relate to and understand with a hint of his own style.
Strait embeds his life and experiences in his songwriting for this album. Being from Texas, Strait has used his love themes and songs about lessons learned to make listeners want to head right to a honky-tonk. Taking a modern swing at traditional country music, Strait clearly portrays the best elements of real country.
The album includes the song I’ll Always Remember You, which Strait dedicates to his fans to show his appreciation for following him throughout his music career. Here For A Good Time is an upbeat song about living life to the fullest.
Strait never fails to impress with the release of new material. Not only is he known for being the king of country music, but he also holds the world record for having more No. 1 hit singles than any other artist. Strait has done a great job keeping up with what fans want to hear from the start of his career in the 80s.
As a long-time Texas favorite, George Strait’s music still reaches audiences and reminds them of the good times.
the groupie’s corner
From Ruins
Local band, Epic Ruins, gets in touch with various universes in new album.
by Christine Perrenot
Local Fort Worth band, Epic Ruins, has recently gained recognition and attention for their unique sound and diverse album concepts. Band members Jordan Richardson, Steve Steward, Sam Anderson and Jeff Dazey tell the story of a wizard traveling through various universes in The Void Mariner and the Mystic Boogie of the Sacred Line
The boys of the band all live in or have roots in Fort Worth. Being involved with the Texas music scene, the band members answered the call to the unique responsibility of providing fantasy rock music listeners with the kind of music they wanted. The music mixes mystic and rock tones to create this new sound.
The Void Mariner and the Mystic Boogie of the Sacred Line was released in September of 2010. Epic Ruins took a chance on their diverse creativity and ventured beyond what other bands were writing and creating. Their 70s rock style became the perfect platform for the wizard character in the album’s musical story.
The band was named by Esquire as one of the “15 Breakout SXSW Bands of 2011 to Add to Your iPod Now.” Epic Ruins has plans to make the album into a unique film as their next project.
The sounds and songs of the local band can be accessed on the band’s Web site and are available to purchase through iTunes and amazon. com. Visit epicruins.com for upcoming show information and to learn more about the band.
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Cooking With Kids
Eat, play, love! That’s what you get when you cook with your kids. Oh, and a good measure of learning as well — but you don’t have to tell the kids that part.
by Judie Byrd
Nikki Rapp is one FoRt WoRth mom Who knoWs this is tRue.
“Dalton will eat endless amounts of roasted broccoli when he gets to help make it,” she says of her 7-year-old son. “and emery, 5, is totally into mixing, stirring and spreading. Learning to measure is important to both.” having a batch of kid-doable recipes on hand is the first step to a successful kitchen experience, so nikki has shared some of her kids’ favorites with us.
Orange Chicken
Yield: 4 kid servings (12-16 pieces of chicken)
Chicken:
• 2 boneless chicken breast halves, each cut into 6 to 8 pieces
• 2 tablespoons mayonnaise
• 1 cup panko bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
Orange Sauce:
• 1 tablespoon low sodium soy sauce
• 1/4 cup sugar
• 1/4 cup white vinegar
• zest and juice of one orange
• 2 tablespoons water
• 1 tablespoon corn starch
1. Preheat oven to 425 degrees. Spray baking sheet with non-stick coating.
2. In a medium bowl, mix chicken pieces with mayonnaise. In a flat dish, stir together bread crumbs, salt and pepper. Dip coated chicken pieces in bread crumbs and place on baking sheet. Bake 8 minutes or until golden brown and crispy.
3. While chicken is baking, make the orange
sauce. In a small saucepan, whisk together soy sauce, sugar, vinegar and orange zest and juice. Bring to a simmer. In a small bowl, whisk together water and cornstarch, then whisk into simmering liquid. Whisk and simmer 1 minute, until thickened. Serve baked chicken pieces with orange sauce.
Dalton’s Roasted Broccoli
Yield: 4-6 servings
• 3 - 4 large crowns broccoli, cut into bite-size pieces
• 3 - 4 tablespoons olive oil
• 2 teaspoons kosher salt, or to taste
1. Preheat oven to 375 degrees.
2. Place broccoli on a baking sheet; drizzle with olive oil and sprinkle with salt. Bake 10 minutes or until broccoli turns bright green and starts to brown slightly around the edges.
Pumpkin Chocolate Chip Muffins
Yield: 18-20 muffins
• 1 yellow cake mix
• 1, 15-ounce can pumpkin
• 1 cup chocolate chips
• 1/4 cup water or as needed
International Foster Care provides homes for minors from places like the Congo, Somalia, Eritrea, Burma, Guatemala, and Mexico who are refugees, asylees, and victims of trafficking. They are usually 15-17 years old. Their stories of survival can be painful to hear, yet they are full of faith and determination.
Provide a future filled with HOPE. Become a foster parent.
To find out how, contact Alyssa Elledge aelledge@ccdofw.org 817-289-3889 catholiccharitiesfortworth.org
Judie Byrd is founder of The Culinary School of Fort Worth and host of Judie Byrd’s Kitchen, seen daily on Family Net Cable. For details, check out judiebyrd.com. Will you provide hope?
1. Preheat oven to 350 degrees. Line muffin tins with paper liners.
2. In a large bowl, stir together cake mix, pumpkin, chocolate chips and enough water to make a thick batter. Spoon into muffin tins and bake 12 to 15 minutes or until done in the centers.
Emery’s Cinnamon Tortillas
Yield: 4 servings
• 4 to 6, 6-inch flour tortillas
• 2 tablespoons butter, softened
• 2 tablespoons cinnamon sugar
1. Preheat oven to 375 degrees.
2. Spread tortillas with butter and sprinkle with cinnamon sugar. Use a pizza cutter to slice tortillas into wedges. Place on a baking sheet and bake 10 minutes or until crispy and golden brown.
Thanks to Central Market for our juicy, organic chicken and other beautiful groceries.
As a Certified Master Builder we strive to build the right-sized luxury home for each of our clients at every price point. Our team is our greatest strength and your strongest advocate.
MEET CLARITY HOMES
The Visionary – Will Bannister leads our team of highly creative & passionate people. He pursues a vision of building beautiful & unique homes affordably.
The Innovator – Leslie Bannister is dedicated to creating beauty at all levels and budgets. She brings solutions into our homes that keep us on the cutting edge of function and style.
The Designer – Emily Gilbert has a passion for designing a beautiful and timeless home that you’ll love to live in.
The Perfectionist – Jeff Jenkins oversees the building of your home brick by brick. His experience and talent allows him to execute the process flawlessly.
The Artist – Lisa Webster creates harmony and beauty in your home and in your building experience.
The Handholder – Julia Atnip is eager to walk you through your homebuilding experience from the beginning to the end, ensuring a smooth process.
High Gear
Workout clothing has gone high-tech.
by Jennifer Casseday-Blair
FROM FABRICS WITH ALL-MOISTURE WICK-
ING THAT PULLS SWEAT AWAY FROM OUR SKIN, to shape-enhancing active wear offering four-way stretch that makes your body look toned before you step foot in the gym, technology has vastly changed our workout attire.
Today’s innovations are geared toward making active people more comfortable and allowing them to move with ease, which may help an athlete run faster, cycle longer, climb higher or outlast in yoga class.
And to carry it all, you will need the right bag. While I don't necessarily recommend this color for the fellas, bright totes are the way to workout in style.
Triumph Tote, $118, lululemon.com
top Dishes in Fort Worth
by Courtney Dabney
hat makes a dish one of the best in town? It’s not just the high-quality ingredients or farm-fresh produce. It’s the skill, creativity and, frankly, the finesse of the chefs who combine them in such intriguing ways. You may find some of your own favorites on our list or may be inspired to try something new.
Dining is more than just eating food, more than even eating “good” food. It is the entire experience of exploring new flavors and the excitement of being presented with unexpected combinations. It is first enjoying the food visually. It is opening your senses to the aromas, textures and tastes placed before you.
Our top 25 dishes are arranged in no particular order. Any would be best enjoyed with friends willing to use their senses and discuss their impressions along with you. It’s fun to make dining a group experience and focus on what you’re eating. So thanks to all my friends who are always so willing to dine and discuss, and here’s to you and your friends who now have 25 more reasons to get together and enjoy a good meal.
And, last but not least, here’s to all the brilliant chefs we have around town serving up the product of their experience and passion so that we may truly dine.
Fireside Pies: House-Cured Pancetta Pizza with Gruyere cheese, roasted onions and fresh frisee salad topped with a soft baked egg ($14). This pizza screams artisan from start to finish. Nothing overly sauced or cheesed comes out of the wood-fired pizza ovens, which turn out a crust that is both doughy inside and crispy outside. This extraordinary creation combines salty pancetta crumbles with the distinct smoky Swiss of Gruyere. The mellow sweetness of the roasted onions is countered by the crisp bitterness of the fresh frisee. And a soft baked egg resting in the middle makes for a tantalizing presentation.
Cowtown Diner: Smoked Chicken Mac & Cheese ($9.95). This hearty lunch portion will certainly tide you over until supper. Macaroni and cheese is the classic comfort food, and there is something about this updated version that reminds you of childhood. Smoked chicken is added to the creamy four-cheese blend sauce. Roasted red bell peppers are added for color as well as flavor, and the dish is baked until all those ingredients combine into a meal that warms both the heart and the stomach.
Bonnell’s Fine Texas Cuisine:
Spicy Grilled Chicken Sandwich with herbed mayo, arugula, tomato and pepper jack cheese ($10 on the lunch menu) It has been described as the best chicken sandwich ever! Why so good? While you can get a chicken sandwich anywhere, Chef Jon Bonnell says, “It’s all in the details we start with good ingredients and treat them right.” He marinates the chicken in jalapeño and garlic, then dusts it with his Texas Red Dirt Rub before grilling it over pecan wood. A slice of pepper jack is melted over the top just before plating. Mayo with hints of basil, tarragon and thyme is spread on rich, buttery challah bread, and the dish is finished off with locally grown arugula and tomato. Who else could elevate the humble chicken sandwich to such heights?
Ellerbe Fine Foods:
Roasted Pork Shortrib ($23)
Chef Molly McCook braises the well-marbled short ribs for between two and four hours until they are falling-off-thebone tender. Then a pecan praline crust is glazed over the top, and they are baked until the crust forms, imparting its crunchy sweetness to the dish. Plating begins with Waco pepperjack grits, so named because of their start in the Homestead Gristmill in Waco, adding a touch of spice. Fresh green beans from the Carter Farm are layered on next followed by the short rib. You will find a hint of bacon throughout the dish, and it is finished off with a bourbon demi glace.
M&O Station Grill:
Bleu cow burger ($10.97)
This old-school burger joint packs a punch in one of its most requested burgers. M&O marinates fresh, never-frozen ground hamburger meat in the house marinade for 24 - 48 hours. The flavors of pungent blue cheese and salty bacon are infused between two 6-ounce patties. It is literally brimming with crumbled blue cheese and two strips of crispy bacon. The bun is buttered and toasted, the way all good hamburger buns should be. The burger is served with a side of hand-cut French fries cut fresh twice daily.
Reata Restaurant:
Tenderloin Tamales with Pecan Mash ($11.95)
This appetizer or lunch dish is a huge portion with two hand-rolled tamales filled with corn, ground tenderloin, red bell pepper and cilantro. They are presented sliced down the middle with two labor-intensive sauces to savor on the side. The first is the Pecan Mash, consisting of roasted pecans, olive oil, Asiago cheese and cilantro, which are puréed like a pesto sauce. The other is a Sundried Tomato Cream sauce. Chef Juan Rodriguez says, “It has been one of our top sellers for years. These tamales are unique, and we sell between 5,000-6,000 of them each year at Main Street Arts Festival.”
Shinjuku Station:
Okonomiyaki “Japanese Pizza” with pork belly, cabbage and kizami shoga ($7)
While the restaurant has it billed as a type of pizza for
Bonnell’s Fine Texas Cuisine: Spicy Grilled Chicken Sandwich
Ellerbe Fine Foods: Roasted Pork Shortrib
M&0 Station Grill has not only mastered the burger, but also the French fry. Potatoes that are cut fresh twice daily are the secret.
familiarity sake, it is really a mountain potato pancake. Every neighborhood in Japan has its favorite Okonomiyaki shop where patrons can cook their own dish on a tabletop griddle. This quintessential Japanese comfort food is filled with shaved cabbage, flavored with pork belly and topped with dried bonita flakes, which dance over the top of the hot pancake. It is served with a traditional dipping sauce and kizami shoga or pickled ginger root on the side. After living in Tokyo for a year, I crave these, and this is the only place in town to get the real deal.
Eddie V’s Prime Seafood:
Crab Cake ($17)
This is one of the things that Eddie V’s is known for. It’s not your typical crab cake, weighing in at a full 6 ounces of combined fresh Jonah crabmeat and jumbo lump blue crab. Chef Don Agate says, “We are meticulous in how we fold in the crab to keep those large lumps intact. It is always fresh and never frozen. If we can’t get the best product in, we would rather 86 the dish than serve any lesser quality.” It is pan seared and then finished in the oven to allow the breadcrumb topping to get a nice golden brown. The cake is served with fresh chives, lemons
and handmade Remoulade sauce.
The
Wild Mushroom
Steak House and Lounge:
Chilean Sea Bass ($28)
This white and fluffy textured 8-ounce cut of Chilean Sea Bass has a naturally buttery flavor. Chef Jerrett Joslin loves the fact that this fish is sustainable. He says, “Even though it is so highly fished, the population continues to produce ample quantities of this delicate fish.” It is seared in a pan and placed atop a creamy hand-made wild mushroom risotto with three different types of mushrooms including shitakes, portabellas and chanterelles, all imparting their signature notes. This is topped with a black truffle cream sauce, with thin slices of black truffles and infused with white truffle oil to add that overthe-top quality The Wild Mushroom is famous for.
Salsa Fuego:
Carne Asada enchiladas with jalapeño crème sauce ($10)
Chef Carlos Rodriguez has been slowly introducing his patrons to how fresh border Tex-Mex should really taste. He says, “I just want to make the best enchiladas I can with the freshest ingredients.”
That is why he makes everything to order, and you will taste the bold flavors on every plate. He tosses choice top sirloin dices, garlic and pico de gallo on a flat-top grill and rolls the mixture in fresh corn tortillas. The standout sauce is made from roasted jalapeños, garlic and olive oil and added to his homemade Béchamel sauce. The enchiladas are served with a side of refried beans and roasted poblano rice.
Sushi Axiom:
Jalapeño Calamari ($7) Ever since the opening a little
Reata Restaurant: Tenderloin Tamales with Pecan Mash (page 41)
M&O Station Grill: Bleu cow burger (page 41)
Authenticity is the most important ingredient at Shinjuku Station. Ginger is served pickled on the side of this traditional dish.
Eddie V’s Prime Seafood: Crab Cake (page 42)
The Wild Mushroom Steak House and Lounge: Chilean Sea Bass (page 42)
Shinjuku Station: Okonomiyaki “Japanese Pizza” with pork belly, cabbage and kizami shoga (page 41)
Fire Oak Grill: Bacon Wrapped Pork Tenderloin served with roasted green chile cheese grits, broccolini and Dr Pepper demi glace (page 47)
Fred’s Texas Café: Bacon Mushroom Burger and Fries (page 47)
Sushi Axiom: Jalapeño Calamari (page 42)
Nonna Tata: Lemon Pasta with garlic and spinach ($13). If you visit Italy, or happen to grow up there like Chef Donatella Trotti, you know that most restaurants have some form of this classic Italian dish on the menu. The one you find at Nonna Tata was actually her grandmother’s recipe. General Manager Cindy Crowder says, “It is a simple and tasty dish, and the garlic is not a major factor. It’s all about the lemon cream sauce.” Pasta, often spaghetti, is sautéed together with a bright-tasting, lemony sauce, a little garlic and fresh spinach. The dish is finished with freshly grated Parmesan cheese.
MICHAELS Restaurant and Ancho Chile
Bar: Classic Mexican Style Mixteco Casserole ($12.50 on the lunch menu). This has become a classic at Michael Thomson’s namesake restaurant. He says, “It is a heartwarming dish, perfect for rainy days or even to cheer a grieving friend. You could think of it like a Mexican-style lasagna with corn tortillas rather than pasta.” Layers of Ancho chicken and roasted poblano chilies blend with fresh Ranchero sauce, white cheese and Mexican cream to complete this hearty dish. And, you are sure to note the expert use of chilies and peppers that are the hallmark of Thomson’s authentic style.
heat put off by
The
more than five years ago, this appetizer has been one of the best sellers. It begins by cutting fresh calamari rings and dipping them in a tempura-style batter. After deep-frying the rings until evenly browned, they are wok-fried a second time along with thinly sliced white onion and jalapeños. There is no other seasoning besides salt and pepper on these addictive morsels. The dipping sauce, if you want to call it that, is nothing but freshly squeezed lemon juice. The simple things are often the best.
Fire Oak Grill:
Bacon Wrapped Pork Tenderloin served with roasted green chile cheese grits, broccolini and Dr Pepper demi glace ($26)
This flavor and texture combination hits one out of the park. Three generous pork tenderloin medallions are wrapped in thick slices of bacon and seared all around, taking a full swing at the salty and fatty notes of the dish. They are countered nicely by the slightly sweet and syrupy Dr Pepper-based sauce served with them — just the right amount for tasting. Then you are urged on by the creamy and roasty cheese grits and the bright green crunch of fresh blanched broccolini spears. Bite after bite, you cover all the bases in this home-run of a dish, and you can’t seem to put your fork down until you have cleaned the plate.
Fred’s Texas Café:
Bacon Mushroom Burger and Fries ($13.25)
This is a classic Fredburger with
portabella mushrooms, bacon, grilled onions, melted Swiss cheese, pickles, lettuce, tomato and mustard. The stronger flavor and texture of the portabella holds its own against the bold Swiss cheese. Crispy salty bacon slices blend nicely with sweet grilled onions. It is served with a large batch of hand-cut French fries that are oily. These skin-on delicacies are the polaropposite of McDonald’s fries. It is almost too pretty to eat, not to mention too big. This one will take you a minute to survey and formulate your plan of attack.
Ol’ South Pancake House: German Pancake ($6.95)
This fluffy and eggy pancake (which is technically a crepe) is smothered in melting butter, freshly squeezed lemon juice and powdered sugar. How do you make one? Only family members know the secret recipe! Cousins Rex Benson and Marvin Brozgold keep it under lock and key and mix the batter themselves each day in privacy. Benson says, “It is our family’s equivalent of the Kentucky Fried Chicken recipe.” German Pancakes are perfect for breakfast, lunch, dinner, dessert or any snack in between. I have tried one at all these occasions over the years and have never been disappointed.
Lanny’s Alta Cocina: Carne Asada ($38)
This is one of the few beef options on Chef Lanny Lancarte
Ol’ South Pancake House: German Pancake
Lanny’s Alta Cocina: Carne Asada
Who needs beef when you have hearty, flavorful mushrooms? The texture of the portabella stands up to the bold Swiss cheese.The Bacon Mushroom Burger at Fred's Texas Cafe put them on the map.
The
the fresh jalapeños in the calamari at Sushi Axiom makes it an addictive dish.
freshly squeezed lemon juice as a side plays off the heat of the peppers.
Del Frisco’s Double Eagle Steakhouse: Prime Lamb Chops (page 49)
Grace: Maine Diver Scallops (page 49)
Café Modern: Modern Benedict on the Saturday and Sunday Brunch menu (page 49)
II’s menu. While he changes his menu from top to bottom seasonally, this item stays on all the time. He says, “It is made from beef tenderloin that is first seared in cast iron and then roasted in the oven. It is a better cut of meat than the typical carne asada and gives more of a white table-cloth effect.” He is pairing it this fall with a macaroni gratin blended with Queso Chihuahua and Serrano ham and fresh broccolini with toasted almonds. It is finished with his Chile Guajillo Demi Glace, which imparts a slight spice to the dish.
Grace:
Maine Diver Scallops ($36)
Four scallops hand-harvested off the coast of Maine are simply seared to allow their natural sweetness to shine. They are served with a shallot potato cake. Roasted and grated potato and shallots are pressed together and coated in a Panko crumb crust. This is topped with creamed leeks that have been allowed to sweat and soften, and then tossed with a splash of heavy cream. As if that were not enough, Chef Blaine Staniford tops it all off with his white wine Beurre Blanc sauce infused with American sturgeon caviar. That is why this dish has remained on the menu since day one.
Del Frisco’s Double Eagle Steakhouse:
Prime Lamb Chops ($41)
Two 8-ounce chops are cut from this Australian rack of lamb. The fresh lamb has been aged for 28 days. The simplicity of this dish is staggering. Chef Anthony Felli says, “It is a quality product and doesn’t require much to bring out its flavor.” He broils the chops with nothing but salt
and pepper and a little oil. They are enhanced with a touch of clarified butter. He suggests the asparagus and jalapeño bacon mac and cheese for sides. The famous mac and cheese is a mixture of cheeses and elbow pasta, mixed with jalapeño, bacon and yellow onion, then sprinkled with Parmesan and toasted.
Café Modern:
Modern Benedict on the Saturday and Sunday Brunch menu ($14.25)
This dish is full of the colors and textures you would expect to find in this world-class museum setting. Chef Dena Peterson says, “It is a classic Benedict, but with better than average ingredients.” She begins her masterpiece with two perfectly poached cage-free eggs and layers them atop applewood-smoked ham. The applewood gives this thick slice of ham its unique smoky flavor. A toasted English muffin serves as the canvas for this dish, and the whole thing is painted liberally with her hand-made bold and lemony Hollandaise sauce. Fingerling Home Fries are browned in a skillet and served on the side.
Patrizio:
Ravioli with Artichoke Hearts and Wine Sauce ($13.98)
Freshly made spinach ravioli is cooked al dente and stuffed with cheese. Then they are tossed together with a blend of
Daddy Jack’s: New England Lobster and Chowder House: Pecan Breaded Rainbow Trout with side of Artichoke Remoulade (page 50)
Patrizio: Ravioli with Artichoke Hearts and Wine Sauce
Aged for 28 days, the Prime Lamb Chops at Del Frisco's need nothing more than salt, pepper, oil and the skill of expert chef Anthony Felli.
artichoke hearts, tomatoes and black olives. The dish gets its bold flavor from the white wine sauce topping the ravioli. A sprig of fresh rosemary completes the dish with just the right amount of flavor, leaving you begging for the next bite.
Daddy Jack’s: New England Lobster and Chowder House:
Pecan Breaded Rainbow Trout with side of Artichoke Remoulade ($20.95)
Chef Dominick Simonetti has had this tried and true recipe on the Daddy Jack’s menu for more than 15 years now. He starts with 10 ounces of fresh Blue Lake trout and butterflies it to remove all the bones. Then the trout is dipped in buttermilk and a blend of ground pecans and Italian breadcrumbs seasoned with cayenne pepper and Dijon mustard. He says, “It is always hand-breaded to order and served with our house Artichoke Remoulade.” It is a large portion, but somehow there is
room on the plate for a baked potato and sautéed seasonal vegetables.
Olenjack’s Grille:
Shrimp & Grits ($18)
This is one of the Louisianainfluenced offerings at Olenjack’s Grille. The cheese grits are prepared with goat cheese that lends an unexpected briny acidity when blended into the creamy grits. Chef Brian Olenjack also includes freshly prepared mustard greens that add texture and a bitter green flavor. You will notice bacon throughout with its salty smokiness, and the addition of andouille sausage gives it that classic spicy Cajun twist. Olenjack sautés a handful of shrimp along with the sausage just before assembling the dish. His finishing sauce includes homemade shrimp stock, shallots and plenty of garlic.
The Tavern:
Campfire Smoked Salmon appetizer with brioche toast and remoulade ($12)
One of my friends swears, “It WILL change your life.” This applewood-smoked Northern Atlantic salmon gives off a nice citrusy and smoky flavor. Chef Felipe Armenta Jr. slowly smokes it for 45 minutes, then lightly chills it to hold in the flavor. He serves the salmon room temperature with lightly buttered, toasted ciabatta bread, whole grain mustard and jalapeños to give it a bite, with just a twist of lemon juice. He says, “It’s simple yet unique. It’s a prime example of American cuisine with a Southwestern flair.”
The Tavern: Campfire Smoked Salmon appetizer with brioche toast and remoulade
Olenjack’s Grille: Shrimp & Grits
The house Artichoke Remoulade Sauce served at Daddy Jack's is worth ordering this dish for alone. Other delicious homemade sauces that accompany dishes include lemon buerre blanc, garlic buerre rouge, wasabi ponzu and stone ground mustard white wine sauce.
Gaylord Texan’s Old Hickory Steakhouse: Cowboy Bone-in Ribeye Steak ($48). Start with 22 ounces of Harris Ranch All Natural Angus beef, and you’ve got a steak big and juicy enough to satisfy even the hardiest of cowboys. Chef Joanne Bondy offers it with an optional Sendera Rub consisting of kosher salt, French peppercorns, coffee, brown sugar, dried chiles, cumin, toasted coriander seeds and cinnamon. She says, “When all those spices blend on the grill, it adds a warm, toasty crust to the beef.” It is one of her personal favorites, and she suggests you order it cooked medium rare to release the natural fats in the meat.
H u n g r y f o r
KWith presidential campaign season upon us, we focus on a local chef already holding a high office in the Fort Worth food scene and working his way to the next level.
by Jennifer Casseday-Blair
Photographed at The Woodshed by Jason Kindig
nown for his urban Western cuisine, Tim Love has made quite a name for himself. In a little more than a decade, he has opened half a dozen restaurants, including culinary contributions in Fort Worth such as Lonesome Dove Western Bistro and two Love Shack locations, as well as a new concept, The Woodshed.
While doing this, he found the time to beat an Iron Chef and star on shows such as Top Chef Masters and Best in Smoke, as well as make guest appearances on other national culinary shows and at prestigious events and festivals all over the United States. He is also co-hosting the national "Chicken Challenge" held by Hellmann's® and Best Foods® mayonnaise to help moms diversify their dinnertime routine.
Love is a culinary ambassador for Fort Worth and has garnered significant prominence across the country as a major food personality with no signs of slowing down. Love’s success is not by accident but rather through hard work, determination and personal sacrifice. Like celebrity chefs Mario Batali, Guy Fieri, Gordon Ramsay and Rachael Ray, Tim Love has a big personality and the food to back it up.
Our cover photo is a parody taken from Dwight Eisenhower’s 1952 presidential “I Like Ike” campaign. Like a good politician on a mission, Love is building a brand, and that brand is Tim Love. There is an art to self-promotion. And, like it or not, self-promotion is vital to the success of a chef who wants to be known outside of his or her own kitchen. To become a bona fide celebrity chef, one has to be his own No. 1 fan and advocate. There are plenty of people out there who might love your food, but you have to help them notice it.
We sat down with Tim to discuss family, his restaurants, television shows, the perfect burger and everything else on his large plate.
FWTX: You’ve opened two restaurants this year, starred in a Food Network show and made numerous chef appearances at prestigious events and festivals all over the nation. What’s next? LOVE: Well, The Woodshed obviously is my first focus right now. I’ve got the L.A. Food and Wine Festival in October, but normally in the fall the focus is on my restaurants. I normally don’t do much travelling then or near the holidays.
FWTX: I’m not asking you to drop names (actually that is exactly what I want you to do), but who has been your favorite food personality to work with so far? LOVE: That’s a tough question. I’ve worked with so many great chefs all over the place. If I was to narrow it down to one, I would say Mario Batali. We’ve formed a really great friendship. We do the Spaghetti Western that we started a few years ago in Aspen. I support his charity and he supports mine. I’ll be making an appearance on his new show, The Chew, pretty soon.
FWTX: You have been touted as the culinary ambassador for the state of Texas. Do you think you deserve that title? LOVE: No. I mean I do what I can and am very happy to represent the city of Fort Worth and the state of Texas, but there are a lot of great chefs out there. I enjoy what I do, and maybe that makes people happy.
FWTX: You’ve worked with a variety of game from rabbit and wild boar to kangaroo. What are you dying to work with that you haven’t already mastered? LOVE: What I am excited about is getting fieldharvested animals that are USDA certified. Broken Arrow Ranch is doing that now. I’ve done it all my life when I hunt, but now I will be able to serve it in the restaurant. I think this is tremendous.
FWTX: When you say fieldharvested, what exactly does that mean? LOVE: They are pure wild animals that are being processed through USDA. Now in order to do that, you have to go out and shoot the animal, record the time and bring it to a processor and have them grade it. It’s a very expensive process, and you don’t see it happening often.
FWTX: Can you walk us through the anatomy of a perfect burger?
LOVE: Sure I can. The burger is always an exciting thing to talk about, because everyone has their opinion on the perfect burger. I hate to say this is the “perfect” burger, but for me, it is.
First, you have to decide if the burger is going to be mayonnaise based or mustard based. That’s a big deal. Then, you must decide, are you going to go classic or do something nouveau with the burger?
We decided our concentration was going to be on the meat. It took us about four and a half months to come up with the blend of the meat. We finally decided on a combo of 50 percent prime tenderloin and 50 percent prime brisket. We feel like this creates a ton of juice with the fat that is in the brisket, but also at the same time, there is a firmness because the brisket is ground. When you bite into the burger, it doesn’t fall apart and has a soft texture in the mouth. It crusts up nice on the edges.
All the toppings should be on the bottom. This prevents the bun from sliding around too much when you are eating. There is nothing more annoying than when you are eating a burger and it goes everywhere. We have a house-made pickle that we put on the burger, and the sauce has two different pickles in it that we also make in-house. You are really getting three pickles in the
burger, which many don’t realize. We make a mayonnaise and a ketchup and blend those together with a few spices and the two pickles to create the Love Sauce.
Of course, we use American cheese, because we live in America.
I like bacon. So we add that and a little quail egg to give it that extra something. And then the bun has to be toasted, or it gets soggy.
FWTX: I read something about a new concept for a restaurant in Austin. Can you give us the details? LOVE: Yeah, everyone read something about that. I read something about that, too. It’s great!
FWTX: So is it not happening?
LOVE: Ya know, never say never. We have seriously been looking at Austin but haven’t found the right spot. I’m heavily involved in a lot of stuff in Austin. I think it is a great town. I think Austin is similar to Fort Worth, but I also feel like if I am going to do something in Austin, I need to continue to do more stuff with the community before I ask them to accept me and a restaurant. Nobody likes a carpetbagger. I like to get my big toe in there for a little while and stir up the sauce and see what happens.
“I think Austin is similar to Fort Worth, but I also feel like if I am going to do something in Austin, I need to continue to do more stuff with the community before I ask them to accept me and a restaurant. Nobody likes a carpetbagger.”
FWTX: You are the official chef of Austin City Limits and are in the process of bringing a Food and Wine Festival to Austin. Why Austin and not Fort Worth?
LOVE: The producers of the festival are involved with a company called C3 Presents. They are based in Austin and produced Austin City Limits and Lollapalooza.
They brought this idea to me and asked me if I would help put it together.
FWTX: Why you? LOVE: I guess because they read that I was a culinary ambassador of Texas or something. No seriously, I didn’t ask them that question. I do a lot of food and wine festivals around the world, and that is probably why they brought it to me.
Austin is a great spot. It is centrally located in the state, and in order to have a food and wine festival that represents Texas, choosing to go to Austin, as opposed to Fort Worth, Dallas or Houston or San Antonio for that matter, takes the relief off of everybody talking smack about other cities and brings the state together.
FWTX: You have been a guest judge on the Food Network show Great Food Truck Race. How do you feel about the recent addition of Fort Worth’s Food Truck Park?
LOVE: I think it’s great. I’m close to writing an open letter to the state about the fact it is so hard for a young chef to open a place these days. When I opened Lonesome Dove 11 1/2 years ago, you could move stuff through the bureaucracy easier than you can now. To open a restaurant now is a minimum half-million dollars, probably $1.5 million. In my opinion, that isn’t fair.
Food trucks give people an opportunity to showcase their talents and maybe make enough money to open up a brick and mortar. I’m all for anything that allows people to have opportunities. It’s a good move on Fort Worth’s part.
FWTX: What charities are you involved with? LOVE: Most of the charities I work with are children focused. Spoons Across America is one I do that teaches kids how to throw a dinner party. Manners, etiquette and how to cook a nice meal.
Cooking is such great family time. It’s an opportunity to teach kids not only stuff about life but also science and math. All of that is involved in cooking, and you can teach them without them knowing they
are having to learn something. It plays a big part in our family. I have three kids. My son is 9, and then my identical twin daughters are 8.
I’m heavily involved with anything having to do with NICU: March of Dimes, NICU Foundation and Burgers for Babies. My daughters were premature, and I wouldn’t wish that on anybody.
I also do Mario Batali’s Foundation and J.J. Henry’s Foundation and am involved with all my friends’ charities.
FWTX: Why did you choose the location that you did for The Woodshed Smokehouse? LOVE: First of all, everything I have is on the river. My house is on the river, Lonesome Dove is on the river,
“I’m one of the most fun guys you’ll ever meet. I walk with a 100foot circle of fun around me. You can ask anyone I’ve met. There comes a point when work is work, and I separate it well.”
White Elephant is on the river, original Love Shack is on the river, new Love Shack is basically on the river. The Trinity River is our most underutilized asset in the city.
You are starting to see some stuff happen with the Trinity River Vision Project. When I was a kid and would go to the zoo with my parents, we would leave the zoo and visit the miniature golf course and rent paddleboats where The Woodshed is now.
I have visions of having paddleboats or kayaks you can rent at The Woodshed. We are going to have a big bike rental deal. This restaurant is really a culmination of where I am in my life. It’s about having fun; it’s comfortable; it’s all outside; it’s my backyard. I want people to come to my backyard every day and have a party.
FWTX: What kind of food are you going to be serving? LOVE: It’s a quasi-barbecue. I’m going to use four different kinds of wood, six or eight different kinds of meat and six or eight different vegetables every day. We transform the food using the wood, whether it’s smoking or roasting or grilling. We’ll be using oak, hickory, mesquite and then a seasonal wood like pecan or apple.
Dishes range from straightforward mesquite smoked brisket to guinea fowl roasted over oak. We will take spelt, which is a grain similar to farro, and take the log that we roasted the guinea fowl with and shave it and soak it in white wine. Then we wrap that in cheesecloth and braise the spelt with the wood log. Now you’ve got a woodflavored grain.
So the preparation is super technical. It’s all the stuff I’ve been in my dreams doing when I cook outside. But it’s straightforward in the presentation, served on a steel plate.
We are doing whole beef shins that we braise and smoke for 16 hours, and it comes with a couple of really cool sides and a bunch of tortillas. And that’s dinner. We are also doing open-fire paella and other dishes where people can gather, share food, have some cold beers and hang out.
I encourage people to get there early. It’s fun and not pretentious and not trying to be too cool. It’s also a beer house. There are 25 beers on tap. We are serving
everything in corn syrup cups. Being on the river, you have to be conscious of what happens around the restaurant. There is no glassware, all canned beer, with little recycling centers for the cans. I thought, “What if a big schooner of beer gets dropped, and then somebody drives by on a bike and blows a tire?” I don’t want any of those kinds of happenings.
We also have five wines on tap, which nobody in Fort Worth does. It’s eco-friendly. No bottles.
FWTX: What has been your greatest accomplishment in the culinary world? LOVE: It’s gotta be Lonesome Dove for sure. To have a restaurant open for 11 1/2 years and it still to be at the top of its game and still continue to grow foodwise and saleswise is a really tough thing to do. By far, it is my biggest accomplishment, culinary-wise.
FWTX: What was the inspiration behind the Tomahawk Chop at Lonesome Dove? LOVE: The bone-in rib eye has been around for ages. So when talking to my purveyor, I was trying to come up with alternative cuts to get different flavors out of it. The Tomahawk Chop represents Texas: 34 ounces, 16 - 20-inch bone. It’s just a gorgeous piece of meat. You see it everywhere now, which I am pretty proud of, from L.A. to New York. It just feels good that it started here.
FWTX: I read recently that you use resourceful ingredients in the kitchen, such as encrusting fish in Funyuns. Are there any other less traditional tricks you have in the kitchen? LOVE: Absolutely. I will tell you the best way to a really moist chicken breast is mayonnaise mixed with some sort of flavoring that you like on top of it and any kind of crunchy topping. Funyuns, breadcrumbs, tortilla chips. You put that in the oven and bake it, and it will be the best chicken you’ve ever had.
FWTX: Are there any other local chefs that are close to getting it right? LOVE: I think that is kind of a trick question. I think anybody that is open and operating and doing well is getting it right. The restaurant business is not easy. I’ve had my tough times and will continue to have them, I’m sure. A lot of moons have to line up sometimes that make something a success.
You look at a restaurant like Joe T.’s that has become a legend or a staple. Angelo’s Bar-B-Que. Places like that you have to say are obviously getting it right. They aren’t going anywhere.
There are some people doing some good food in Fort Worth. Molly McCook is doing a great job over there at Ellerbe. Donatella [Trotti] does a good job. I hope that we continue to see freshness come to the city. I think that is coming with the
Love Line
This timeline couldn’t include every single exciting thing that Love has done in a little more than a decade. We simply didn’t have the room. But here are some highlights:
1998 – Executive Chef at Mira Vista Country Club
1999 - Chef at Reata
1. 2000 – Opened Lonesome Dove Western Bistro
2001 – Purchased the White Elephant Saloon
2006 – Opened Duce on Camp Bowie
2006 – Started TLC Catering
2006 – Opened Lonesome Dove in NYC
2007 – Beat Chef Masaharu Morimoto on Iron Chef in “Chile Pepper” battle
2007 – Closed Lonesome Dove in NYC
2. 2007 – Opened the Love Shack in the Stockyards
2007 – Sold Duce
2009 – Opened 2nd Love Shack So7
2009 – Competed in Top Chef Masters
3. 2010 – Became the official chef for Austin City Limits
2010 – Celebrity Chef at South Beach Food & Wine Festival
2010 – Celebrity Chef at Barbados Food & Wine & Rum Festival
2011 – Stars in TV Show Best in Smoke
4. 2011 – Celebrity Chef at Aspen Food & Wine Festival
2011 – Opened 3rd Love Shack in Denton
5. 2011 – Scheduled to open The Woodshed
development of West 7th.
But like I said, if you’re open, you are doing something right.
FWTX: You’ve had some very successful restaurant concepts. Were there any concepts that didn’t work out? LOVE: Sure. You always have things that don’t work out like you think they are going to. I’m a cowboy in a lot of ways. I’m a risk taker. I’m a gambler. I am pretty much not afraid to do or try anything.
When I opened up Duce, I had some high aspirations for it, doing some funky stuff. I think I read the market wrong. I don’t think I really played to what more people were expecting of it. That’s always good to learn.
One thing I did with Lonesome Dove that I thought was probably the greatest thing I did was that I started off simple. Then I got more and more complicated as time went on. You know, you’ve got to let people trust you first. You learn to be humble. I like keeping my head down and cooking. That’s what I’m good at. That and soccer. Those are two things I tell people I’m good at.
FWTX: On a few of those Best in Smoke episodes, you took on a Simon Cowell-type persona. Was that something the producers prompted? LOVE: When I get asked to judge food shows, which I get asked to do fairly often, I’ve made a pact with myself to just be honest. If the food is great, I’m gonna say that. If the food is not great, then I’ll say it’s not great. That is what I am hired to do.
I got plenty of e-mails saying how great I was and plenty saying how much of an asshole I was. I guess if you are being honest, that is probably what is going to happen. All I can do is get out there and keep my integrity.
FWTX: When you’re at home and it’s time for dinner, what do you cook? LOVE: Well, my family likes steak, oddly enough. It also depends on the time of the year. The school year is different
than summer. In the summer, we spend a couple weeks in Long Island and go to the farmers’ market every day. The kids love it. I have a whole animal shipped up every other day. My kids like everything. The other day for an after-school snack, we had grilled oysters.
Sometimes I will just take them into the pantry and ask them what they want. Then we will make it together. Each of my kids has their own knife bag, cutting board and step stool to work at the island.
FWTX: At what point in your career did you feel like you had really made it? LOVE: I’m still looking for it. There’s no relief for me yet. I employ 250-260 people. A lot of people depend on me, which is a great thing but a lot of weight on your shoulders. You can’t just wake up one day and say, “I’m not gonna do it anymore.”
I want to continue to find cool new ways to cook food. I always say, “There may be no new way to cook food,” but I want to figure out something on my own that other people haven’t seen before.
That’s what The Woodshed is about. Come check out new ways that barbecue can happen. Do I think I can make a pretty good brisket? Sure. But I don’t need to challenge the great barbecue places in Fort Worth. I just want to add to it and be a part of it.
I wouldn’t want anyone to think that just because I have done well with Lonesome Dove or Love Shack that I can do better barbecue than somebody like Railhead or Angelo’s. I can’t make better barbecue than them. Those guys are awesome. I just want to create my own barbecue, and hopefully, they will come over and like what I do.
FWTX: What kind of boss are you? LOVE: I’m probably two kinds of boss. I’m one of the most fun guys you’ll ever meet. I walk with a 100-foot circle of fun around me. You can ask anyone I’ve met.
There comes a point when work is work, and I separate it well. I am an intense boss, and I don’t expect anything from somebody that I don’t expect from
“I’ve got a badass wife, kickass kids, killer restaurants, a great team of people working with me, and I live in a great city.”
myself. I actually expect more of myself. I have no problem with people making mistakes, but I don’t like for them to make mistakes twice. To work for me is not easy. I demand a lot.
When people leave my company, sometimes they leave happy and sometimes they leave angry. Most of the time, they all come back and enjoy having cocktails with me.
FWTX: Where did you get your culinary training? LOVE: All over the world. I have cooked with and around and near some of the greatest culinary professionals in the world. I grew up on a farm and raised every domesticated animal there is: cows, deer, goats, chickens, rabbits, lamb. I had a one-acre garden. I did all of this before I knew I was going to be a chef. I was going to be a corporate lawyer. Try having a circle of fun around you when you’re a corporate lawyer.
FWTX: If you were planning your
perfect dinner party for eight people, who would you want to serve? LOVE: Well, that’s tough. Four seats are already taken up by my kids and my wife. Of course, I would have to invite my mom. I’m the youngest of seven kids, so I’m screwed.
I would like to have Ronald Reagan at my dinner party. He’s a character. I never got to meet him. I’ve met a few presidents but not him. Not for the politics side but because he’s a damn fun guy. Anybody who’s good to his wife is invited to the party.
Julia Child would be there. James Beard is another guy I would want to be there. Jon Bon Jovi would be a fun guest. Caleb and Nathan Followill from Kings of Leon are good friends of mine, and I would like them to be there.
I guess when I invite people to my dinner party, I would prefer to have friends. It would be a lot more fun. Why not invite people you really like?
FWTX: If you had it to do all over again, would you do anything differently? LOVE: Well, let’s see. As they say, hindsight is 20/20. If you go back and correct all the mistakes made, then you change the result. So, quite frankly, I wouldn’t change a thing. I’ve got a badass wife, kickass kids, killer restaurants, a great team of people working with me, and I live in a great city.
That last answer says it all... To reach the celebrity chef status that Love has achieved, you need a big personality and the skills to do something exceptional with food.
But an extended chat with Love showed something that many do not see in public — a humble confidence, a tenacious spirit and an unmitigated dedication to his craft.
If you’ve tasted his culinary creations, you know he deserves every bit of the recognition he has garnered.
Bench to Bedside
Developing new technology and techniques is only the first step in moving medical innovations from the laboratory to the patient.
by Gail Bennison
Research into the human DNA molecule (pictured at left) offers the possibility of significant breakthroughs in medicine and has become a critical tool in criminal investigations, including the global fight against human trafficking.
The traditional image of medical research is of a passionate scientist working alone in a laboratory in search of a discovery that vanquishes an age-old foe of humanity.
That doesn’t happen very often. Medical research nowadays is a complex process of collaborative effort linking many disciplines and many institutions.
Dr. Scott Ransom, president of the University of North Texas Health Science Center at Fort Worth, directs a rapidly growing academic center with schools in medicine, public health, biomedical sciences and the health professions. He’s given credit for a burst of medical research taking place at the Fort Worth campus.
Last month in the first of this two-part series, we reported on research aimed at making diagnoses easier and quicker and on research that uses existing technology meant for one thing, to search for a better and earlier way to diagnose autism in very young children.
This month we’ll tell you how software developed in Fort Worth is making it easier to track and identify criminals and about efforts to expand that technology to fight the global problem of human trafficking. And we’ll tell you about efforts to move new ideas and concepts to market.
“Creating highly effective inter-professional teams is critical to solve today's health care challenges,” Ransom said. “By utilizing the diverse expertise of the entire team, we make greater contributions to optimize health.”
It is a continuum from basic research to clinical trials to commercialization to creating health policy to support the use of the product across the population.
“Determining the most effective and efficient process to create the best ideas and then implement safe and effective discoveries is a major challenge,” Ransom said.
Enter Robert D. McClain, Ph.D., associate vice president for Technology Transfer & Commercialization. That includes a partnership with a local business incubator, TECH Fort Worth, which UNTHSC provides with lab space and services to emerging startup companies. McClain holds nine patented industrial technologies himself.
“We have some exciting developments and partnerships here,” McClain said.
Fighting Disease
The name is deoxyribonucleic acid, but most of us know it as DNA, first discovered in 1869. But how that discovery is applied is an evolving science, and Arthur Eisenberg, Ph.D., is deeply involved. Eisenberg is professor and chairman of the Department of Investigative Genetics at UNTHSC and co-director of the Center for Human Identification. He’s also director of the DNA “PRO Kids” Program for the United States.
“DNA is in every organism whether you’re using it to identify a child that’s been trafficked, a person who’s been murdered, a bacteria or virus or a genetic disease,” said Eisenberg.
The laboratory is the largest in the U.S. using DNA technology to identify human remains and missing persons. It is funded by the State of Texas as well as the federal government to work throughout the U.S.
“What our Institute is looking toward is trying to get a handle on genetic diseases that you may be born with,” Eisenberg said. “The earlier they can be detected, the earlier treatment can be done.”
The Institute also is focusing on infectious disease, seeking ways to more quickly identify bacteria and determine whether that particular strain is resistant to drugs in six to eight hours — or maybe less.
Planned are parallel studies in collaboration with John Peter Smith Hospital in Fort Worth. The technology is based upon mass spectroscopy, allowing scientists to look at certain genes within bacteria to identify it.
Although not yet FDA approved, Eisenberg’s group hopes to develop data that, in the near future, will lead to a rapid test that can save a life.
Fighting Crime
The Institute works with the FBI, medical examiners and law enforcement agencies in the U.S. and internationally for criminal investigations. A growing application is to human trafficking, especially of children.
“Human trafficking has become the largest crime in the world, and more money is being generated than in drug trafficking worldwide,” Eisenberg said. “This affects millions of young women and children every year.”
The Institute has partnered with Life Technologies and the University of Spain/Granada on DNA-PROKids to work with countries most affected by human trafficking. The project targets Latin America and Southeast Asia in partnership with Thailand, the Philippines, Indonesia, Chile, Japan and China.
“With our technology, we can help establish databases in countries where parents have had their children kidnapped, forced into prostitution rings or as child soldiers or any number of heinous crimes that are done to these children,” Eisenberg said.
That can help reunite families and provide leads for law enforcement agencies. The Institute has recently developed an international training program to help other countries develop DNA databases.
“The science is only as good as what we can do in sharing it and spreading it, and that’s the unique aspect here,” Eisenberg said. “Being an institution of higher learning, we get to share our technology throughout the world.”
All in the Family
If you watch any of the crime shows on television — NCIS, the CSI series, the Law and Order family of shows and others — you know that DNA is a central tool in the fight against crime.
But it is only as good as the databases of DNA samples available for crosschecking. The U.S. forensic DNA database, CODIS, which stores offender and crime scene DNA evidence, contains about 10 million profiles. That covers only about 3 percent of the U.S. population.
Perfect matches can be difficult, but it is possible to find partial ones. And in some cases, that may be good enough.
People related to each other have similar DNA profiles. Finding relatives of an unknown suspect can give investigators new leads in the search for a criminal.
Last year, the UNT Health Science Center Institute of Investigative Genetics developed new software that allows “familial searching.”
“Criminal activity generally runs in families,” said Dr. Ranajit Chakraborty, professor of Forensic & Investigative Genetics and lead for the new Center for Computational Genetics.
“This is because of bad environment or economic situations, among other factors, and not because of genetics per se,” Chakraborty said. “The statistics are staggering in the sense that in some states when inmates are asked the question of how many family members have been convicted of a crime, the answer is 20 to 25 percent.”
And that can be significant.
“Partial matches are very common between biological relatives,” said Dr. Jianye Ge, assistant professor of Forensic & Investigative Genetics. Ge wrote the software called MPKin FS edition™ while he
Dr. Ranajit Chakraborty, professor of Forensic & Investigative Genetics and lead for the new Center for Computational Genetics at the University of North Texas Health Science Center, says the unfortunate fact that criminal activity often runs in families opens new possibilities in criminal investigations where there is not an exact match in DNA samples. Courtesy UNTHSC/ Jeremy Enlow/Steel Shutter
was a Ph.D. candidate under Chakraborty’s professorship. The new software searches the database and ranks partial matches by kinship.
The software has been tested with the help of the Texas Department of Public Safety and has been used in several crime laboratories.
“We wanted to eliminate false leads and make the system more efficient,” said Chakraborty. “Now we have a useful tool for investigation.”
Testing for Alzheimer’s Disease
Alzheimer’s is the sixth leading cause of death in the nation. Perhaps 15,000 people have the disease in Tarrant County alone. Since 2005, the Texas Alzheimer’s Researching Consortium (TARC) has been seeking ways to improve prevention, early detection and treatment of the most common form of dementia.
UNT Health Science Center’s Dr. Robert Barber, associate professor of Pharmacology and Neuroscience, serves as TARC’s Scientific Coordinator. TARC involves five of the state’s leading medical research institutions: the UNT Health Science Center, Baylor College of Medicine, the University of Texas Southwestern Medical Center, Texas Health Science Center and Texas Health Science Center San Antonio.
The consortium has developed and is testing the first blood test for Alzheimer’s disease.
“It’s remarkable that several other folks have attempted this,” Barber said. “In most of those efforts, people were looking for a single protein, and that has never worked.”
Barber said the test predicts with 95 percent accuracy someone who has the disease versus someone who does not. If validated by the Food and Drug Administration, the test will let doctors routinely screen patients, referring those who test positive for more advanced analysis.
Barber stresses the importance of early detection because by the time people show clinical symptoms, cells in the brain have died, lessening the chance that any treatment can successfully restore cognitive function.
TARC has an active study group of 1,500 participants that includes people with Alzheimer’s disease, people with mild cognitive impairment and cognitively normal individuals. The study is in its sixth year.
“Internally, the goal of the consortium is to sort out the genetic risk factors that impact risk for a progression of Alzheimer’s disease as well as identify biomarkers in the blood that can tell us more about how the disease progresses and why some people are at greater risk than others,” Barber said.
“Eventually, we would like to use all these data to implement phase II clinical trials. That’s a little bit in the distance, but it’s our ultimate goal.” Barber said.
Externally, TARC is interested in synergy and collaboration with anyone in the state doing Alzheimer’s research, whether they’re a member of TARC institution or not, Barber said. A key goal of the consortium is to act as a clearinghouse and facilitate communication.
Barber said that with the aging Baby Boomer generation, Alzheimer’s disease could bankrupt the health care system.
After Charles was successfully treated for lung cancer, he and his wife, Ann, sought care and compassion to ease the transition from patient to survivor. They are finding the support they need at Moncrief Cancer Institute.
At Moncrief Cancer Institute, we’ve created Fort Worth’s first Survivorship Program for patients who’ve been diagnosed with any type of cancer. We offer nourishing support to revitalize health and reduce the future risk of cancer.
Charles Florsheim husband, father, and Fort Worth lung cancer survivor
“TARC’s ultimate goal is to end this disease by developing and improving methods of treatment and prevention,” he said.
“The days of being able to achieve a momentous discovery working in a lab alone to the wee hours are pretty much gone,” Barber said. “It still does happen, and it’s an important part of science, but more and more the big discoveries are coming out of collaborative relationships with multiple labs and multiple universities.”
To Market
The final step in the sequence is moving from bench to bedside, and a major player in that process is Robert D. McClain, who oversees Technology Transfer & Commercialization for UNTHSC.
One of the companies he deals with is Omm Scientific of Dallas, whose president is Don Stewart of Fort Worth.
Researchers at the Institute for Applied Genetics pull DNA from samples submitted to the UNT Health Science Center from around the world. Courtesy UNTHSC/Jeremy Enlow/Steel Shutter
“Don has been a part of our business incubation program here at TECH Fort Worth,” McClain said.
Omm had an option for technologies developing out of Karol and Ignacy Gryczinski’s Center for Commercialization of Fluorescence Technologies (CCFT) lab at UNTHSC (See: Bench to Bedside, October 2011, page 92).
Stewart’s company received a National Institutes of Health grant from the Small Business and Innovative Research (SBIR) program, used to facilitate innovative technologies in small business. The goal is to develop RNA biomarkers for cancer.
“As an example, if a man is getting a test for prostate cancer every year, this may be a more sensitive and accurate replacement for that test, depending on the biomarkers. That is the goal from Omm’s angle,” McClain said.
“Omm is very easy to work with,” said McClain. “There’s interplay between the Health Science Center and TCU, Omm, TECH Fort Worth and the scientists. The things that are happening are symbolic of the way we like to see things go.”
Ophthalmology research represents an incredible potential at the Health Science Center, McClain said.
“If I had a crystal ball and could look ahead, I think there’s going to be some tremendous opportunities to come about because of our activities in that area. We have an incredible scientific team led by Dr. Abe Clark and Dr. Thomas Yorio. Clark, Yorio and other scientists at the center focus on research to cure glaucoma and other eye diseases,” he said.
TECH Fort Worth client ZS Pharma Inc. received $2 million in an Emerging Technology Fund (ETF) investment from the State of Texas to fund research to help patients with liver or kidney disease. At the Health Science Center, ZS Pharma will spend part of the ETF funding on advancing the commercialization of its technology.
The Emerging Technology Fund was designed to attract top scientists and entrepreneurs in life science technologies and pharmaceutical development to Texas.
“When I take a step back and look at the scientists we have here with business expertise, I think that’s the beginning of something that can really be exciting for us, both for the Health Science Center and for the City of Fort Worth. The ground is fertile for these opportunities to grow and more to come along,” McClain said.
The process is what Ransom considers central to meeting the nation’s health care challenges — collaborative consortiums that focus on getting the right solutions to the right people at the right time.
The Fort Worth, Texas magazine
2 011 Culinary Awards
We annually ask our readers for their thoughts on the food scene in and around Fort Worth. It’s kind of like homework, because the categories are many and varied. But they are up to it. Or at least 406 of our readers were in this last round.
Once we have those votes, the meetings in the office begin. In most cases, the vote totals are clear. The restaurant with the most votes gets first position in the listings and a small write-up. Nos. 2 and 3 are simply listed.
But in instances where there is no clear consensus, the editors of the magazine make a decision based on personal experience, the opinions of other staff members and trusted foodies outside the magazine. It becomes a judgment call.
Nominees must meet at least one of the following criteria: a local business; a national business founded in North Texas; a business founded elsewhere in Texas with 10 or fewer locations in the state; a national business with eight or fewer locations in the nation; or a business considered a national landmark.
After Theater Dining
Zambrano Wine Cellar
Owner Cef Zambrano has deep Fort Worth ties starting with the Old Swiss House. His tastefully designed and comfortable establishment offers more than 325 wines from around the world — 50 or more by the glass. The menu includes bistro-style lunch and dinner offerings.
Ferre Ristorante and Bar, 215 E. 4th St., 817.332.0033, ferrerestaurant.com
Piranha Killer Sushi, 335 W. 3rd St., 817.348.0200, piranhakillersushi.com
Appetizers
MICHAELS Restaurant and Ancho Chile Bar
Creative ranch cuisine involves a sometimes unusual combination of ingredients such as a goat cheese tart with pesto toast and raspberry chipotle vinaigrette or fried quail and pecan waffles with an orange-jalapeño syrup. Yum.
3413 W. 7th St., 817.877.3413, michaelscuisine.com
Eddie V’s Prime Seafood, 3100 W. 7th St., 817.336.8000, eddiev.com
Bonnell’s Fine Texas Cuisine, 4259 Bryant Irvin Road, 817.738.5489, bonnellstexas.com
Atmosphere/Décor
Grace
Dine inside or outside or just meet for a drink at this comfortable modern setting reminiscent of restaurant venues in destination cities across the nation.
777 Main St., 817.877.3388, gracefortworth.com
Bailey’s Prime Plus, 2901 Crockett St., 817.870.1100, baileysprimeplus.com
breakfast offerings. But the menu is more extensive than the uninitiated might suspect, and that keeps the parking lot full.
2710 S. Hulen St., 817.921.4500, yogisbagels.com
Boopa’s Bagel Deli 6513 N. Beach St., 817.232.4771, boopasbageldeli.com
Iris Bagel and Coffee House 5801 W. Interstate 20, Arlington 76017, 817.561.9989, irisbagel.com
Bakery
Blue Bonnet Bakery
This consistent favorite is famous for all things baked but especially for pecan pies, fruit pies, Texas fudge cakes, carrot cakes, Italian cream cakes and on and on. Did we mention decorated birthday cakes? And Blue Bonnet was doing creative cupcakes before they were a trend food.
Rahr & Sons Brewing Co., 701 Galveston Ave., 817.810.9266, rahrbrewing.com
weatherforddowntowncafe.com
Brunch
Lambert’s Steaks, Seafood, & Whiskey
The greatest benefit of brunch at this upscale down-home steak house by Chef Lou Lambert is that you don’t have to restrict yourself to selecting just one thing from the menu. Not included: A forklift to get you back to your vehicle.
Biggest Portions
Cowtown Diner
Meet the Full ’O Bull, about nine pounds of Chicken Fried Steak. Eat it all, and it’s free. You have a little time to train — you have to reserve it 24 hours in advance. Oh, it comes with cream gravy, mashed potatoes and Texas toast. Dessert is probably extra.
The Black Rooster Bakery, 2430 Forest Park Blvd., 817.924.1600, blackroosterbakery.com
McKinley’s Fine Bakery and Café, 1616 S. University Drive, Ste. 301, 817.332.3242, mckinleysbakery.com
Bar Food
Buffalo Bros. Pizza Wings & Subs Bar food is bar food, but there’s good and then there is better, and Buffalo Bros. falls into the latter category. We’re fans of the wings, but there are plenty of other choices from loaded potato skins to chicken nachos.
3015 S. University Drive, 817.386.9601 buffalobrostexas.com
Chig’s Sports Bar & Grill, 1201 Longhorn Road at Old Decatur Road, 817.234.0909, tinyurl.com/chigs-sports Whiskey & Rye, 1300 Houston St., 817.350.4105, whiskeyandryefw.com
Barbecue
Railhead Smokehouse
Railhead is a consistent favorite, and it has also become a go-to place for the after-work crowd. Parking can be a bit of a problem, but we always take that as a good sign.
The Fire Oak Grill, 114 Austin Ave., Weatherford, 76086, 817.598.0400, fireoakgrill.com
Bread
Central Market
With easily the widest selections of freshbaked bread in the area, Central Market draws a crowd virtually any day of the week. Veterans learn quickly not to go hungry because threading your way through the store to the bakery can be très expensive. On the other hand, you usually can snack your way through.
4651 W. Freeway, 817.989.4700, centralmarket.com/Stores/Fort-Worth. aspx
Eddie V’s Prime Seafood, 3100 W. 7th St., 817.336.8000, eddiev.com
The Black Rooster Bakery, 2430 Forest Park Blvd., 817.924.1600, blackroosterbakery.com
Breakfast
Esperanza’s
Breakfast here can be the day’s single meal and actually probably should be. You can go simple — Chorizo con Huevo (Mexican sausage scrambled with eggs) — or you can go complex — Migas (strips of corn tortillas fried, scrambled with eggs with a mild red sauce and topped with shredded chicken and melted white cheese). What you won’t go is hungry.
1601 Park Place Ave., 817.923.1992
2122 N. Main St., 817.626.5770, joets.com
Paris Coffee Shop, 704 W. Magnolia Ave., 817.335.2041, pariscoffeeshop.net
Weatherford Downtown Café, 101 W. Church St., Weatherford, 76086, 817.594.8717,
2731 White Settlement Road, 817.882.1161, lambertsfortworth.com
Blue Mesa Grill, 1600 S. University Drive, 817.332.6372, bluemesagrill.com
We could say lots of things here, but we’ll say only this: Bleu Cow Burger —stuffed with crumbled bleu cheese and crispy bacon. 200 Carroll St., 817.882.8020, tinyurl. com/M-O-Station
Should we have the Bruschetta or the Crispy Goat Cheese or the Calamari Fritti? Oh, get them all. Then Patrizio’s Pepperoni Bread. Lasagna? Sure. Eggplant Parmesan? Bring it on. Angel Hair and Artichokes? Of course. Tiramisu or Italian Cream Cake? Do we have to choose?
2932 Crockett St., 817.698.0003, patrizios.net
Mama’s Pizza 1813 W. Berry St., 817.923.3541, Multiple Locations, mamaspizzas.net
Nonna Tata, 1400 W. Magnolia Ave., 817.332.0250, tinyurl.com/nonna-tata-fw
Caterer
Bonnell’s Fine Texas Cuisine
For a highly Texan but unusual spread, Bonnell’s has you covered with dishes like Smoked Beef Tenderloin Nachos with Guacamole, Pico de Gallo, Sour Cream and Jalapeños or Fried Crispy Quail Legs with Spicy Buttermilk Dip or Smoked Buffalo Brisket or Margarita Key Lime Pie.
Around these parts, if you are a full-service restaurant, you better have chicken fried steak on the menu, and it would be smart to do it well. Olenjack’s scores on both counts with a
21-day aged cutlet hand breaded and accompanied by mashed potatoes, roasted cream corn, black pepper and — of course — cream gravy.
770 Road To Six Flags E., Ste. 100, Arlington, 76011, 817.226.2600, olenjacksgrille.com
Babe’s Chicken Dinner House, 120 S. Main St., Burleson, 76028, 817.447.3400
230 N. Center St., Arlington, 76011, 817.801.0300, Multiple locations, babeschicken.com
The Wild Mushroom Steak House and Lounge, 917 Martin Drive, Weatherford, 76086, 817.599.4935, thewildmushroomrestaurant.com
Chicken Salad Z’s Café
The restaurant modestly calls it “our famous chicken salad” and pictures it on the Web site. You can get a sandwich, of course. But if you want to rub it all over your face — and you might since it is that good — we’d suggest buying a pint and taking it somewhere private.
Fort Worth Community Arts Center, 1300 Gendy , 817.989.2233, zscafe.com
McKinley’s Fine Bakery and Café, 1616 S. University Drive, Ste. 301, 817.332.3242,
Close your eyes and put your finger on the menu. Whatever you touch is worth eating. But it will be better if you also add sautéed green beans Szechuan style or sautéed spinach to it. Some dishes can be a little spicy, so you may wish to consult your server about the level of heat.
Pappa Chang Asian Bistro, 8th St. and Pennsylvania Ave., 817.348.9888, pappachang.com
Chips & Salsa
Uncle Julio’s
There are many items on the menu at this popular Mexican restaurant, but the chips and salsa are worth the trip alone, especially if you combine them with Uncle Julio’s signature drink The Swirl, a frozen drink of layered margarita and homemade sangria.
5301 Camp Bowie Blvd., 817.377.2777,
VOTED JUNE 2010
“Best Martini, Shaken or Stirred” Readers’ Choice
“Best Place to Practice Your Chopstick Skills” Staff Picks Fort Worth, Texas magazine
unclejulios.com
Joe T. Garcia’s Mexican Restaurant, 2201 N. Commerce St., 817.626.4356, joets.com
Gloria’s, 2600 W. 7th St., Ste. 175, 817.332.8800, gloriasrestaurants.com
Cupcakes
j’rae’s
Yes, cupcakes but also cookies and cheesecakes. The cupcakes are little works of art, and the taste is homemade and not commercial bakery. And if you want to take them out of the box and let people think you made them yourself, we won’t tell.
935 Foch St., 817.332.0090, jraes.com
Cupcake Cottage, 5015 El Campo Ave., 817.732.5670, thecupcakecottage.com
If you are looking for a kosher-style deli in Fort Worth, you have only one choice — Carshon’s Deli, established in 1928 by Jewish immigrant David Carshon. But you don’t have to be Jewish to crave and consume Carshon’s New York style deli sandwiches, side orders, other deli products and great desserts.
Great Outdoors, 3204 Camp Bowie Blvd., 817.877.4400, greatoutdoorsubs.com
Roy Pope Grocery, 2300 Merrick St., 817.732.2863, roypopegrocery.com
Dessert
Bailey’s Prime Plus
We’d put the baked sweet potato from the side dish menu here (Maple syrup, glazed pecans,cinnamon sugar marshmallows and bourbon orange butter). But if you are more traditional, there are a number of homemade desserts including carrot cake, chocolate ganache cake, red velvet cake and cheesecake. Did we mention the sweet potato?
Bonnell’s Fine Texas Cuisine, 4259 Bryant Irvin Road, 817.738.5489, bonnellstexas.com
MICHAELS Restaurant and Ancho Chile Bar, 3413 W. 7th St., 817.877.3413, michaelscuisine.com
Diner
Paris Coffee Shop
This restaurant gained fame as a breakfast place for the powerful and the wannabes. But that overlooks the lunch menu, which is extensive. Combo plates come in small and regular. And not to be missed are the pies — chocolate and coconut meringue daily, others on special days or just by chance.
704 W. Magnolia Ave., 817.335.2041, pariscoffeeshop.net
Cowtown Diner, 350 Main St., 817.332.9555, thecowtowndiner.com Montgomery Street Cafe, 2000 Montgomery St., 817.731.8033
Family Restaurant
Babe’s Chicken Dinner House
Whats more family than a fried chicken din-
ner? And when you add in the décor at Babe’s in Burleson — the owners describe it as Storybook Style — this restaurant is kid friendly and a fun place for all. Plus the chicken is worth a drive by itself. The new Arlington location is in the Johnnie High’s Country Music Revue building. Lots of memories there also. 120 S. Main St., Burleson, 76028, 817.447.3400, 230 N. Center St. Arlington, 76011, 817.801.0300, Multiple locations, babeschicken.com
Old Neighborhood Grill, 1633 Park Place Ave., 817.923.2282
Joe T. Garcia’s Mexican Restaurant, 2201 N. Commerce St., 817.626.4356, joets.com
Frozen Drinks
Rio Mambo
There’s the house margarita, of course. But then there are others to sample as well. Most come in two sizes: regular and (if you have designated driver with you) grande. Your call. But you’ll want to sample the Horned Frog. 6125 SW Loop 820, 817.423.3124, riomambo.com
Don’t miss the trio of fries: Parmesan black pepper Kennebec potatoes, chile-dusted purple Peruvian potatoes and smoked salt sweet potato fries, all with house-made ketchup and horseradish pickled mayo.
Tokyo Café, 5121 Pershing Ave., 817.737.8568, thetokyocafe.com
Lilli’s Bistro, 1310 W. Magnolia Ave., 817.877.0700, lilisbistro.com
Frozen Yogurt
Menchie’s
Mix your own treat from a rotating selection of frozen yogurt flavors and every topping you
Louise will set your table, arrange service and ask you to be a guest at your own party!
Riviera Paella
Dessert Buffet
Citrus Grilled Salmon
Custom Cheese Plates
Roasted Turkey & Gourmet Sides
could ever desire. Then weigh it and pay for it. And eat it. It’s that simple.
1620 S. University Drive, Ste. A200, 817.332.9866, menchies.com
YO! Frozen Yogurt Lounge, 3021 University Drive S., 817.420.9004, yofrozenyogurt.com
Yogolait, 3250 Hulen Street, c-817.732.3366
yogolait.com
Guy’s Night Out
The Fire Oak Grill
Want to get away for an evening? Fire Oak Grill is just half an hour from Fort Worth, and the menu features many manly items: applewood-smoked bacon, quail and just about any cut of meat you desire. Chef Eric Hunter might even drop by the table for a little guy talk.
Pop’s Safari Cigars, Wine and Bistro, 2929 Morton St., 817.334.0559, popssafari. com
Olenjack’s Grille, 770 Road To Six Flags E., Ste. 100, Arlington 76011, 817.226.2600, olenjacksgrille.com
Mediterranean
Terra Mediterranean Grill
First, let us remind you of the lunch buffet. Then we’ll tell you that many believe the hummus at Terra is the best in town, but it is only one item on a list of traditional appetizers. From there, just pick your favorite Mediterranean dishes. For our money, it’s hard to beat the gyros with ziziki sauce served with pita and saffron rice.
2973 Crockett St., 817.744.7485,
terramedgrill.com
Chadra Mezza and Grill, 1622 Park Place Ave., 817.926.3992, chadramezza.com
There is lots of good food here, but if you are a newbie, go for the Diablo burger and hand-cut fries. You can experiment with the menu later. Basic training comes first.
Choose among entrées such as Crispy Eggplant, Furikake Pan Seared Ahi Tuna, Niman Berkshire Pork Chop and Angus New York strip and tenderloin. And with advance planning, you can also enjoy afternoon tea.
The Ashton Hotel, 610 Main St., 817.332.0100, theashtonhotel.com/dining/ Vidalias Southern Cuisine, Renaissance
Worthington, 200 Main St., 817.210.2222, tinyurl.com/vidalias-FW
This is a cookie place, but it’s widely known for the signature offering — the Sweet Sammie. It’s a roll-your-own ice cream sandwich. Pick any two cookies and the Blue Bell flavor of your choice. Instant heaven.
The signature here is tandoor dishes and the breads made in the clay pit oven. But there is an extensive menu of other items that reflect northern India. And to keep from having to make too many decisions, you can always catch the lunch buffet.
Tandoor Indian Restaurant, 532 Fielder N. Plaza, Arlington, 76012, 817.261.6604
Italian
Nonna Tata
What makes Nonna Tata the hottest Italian restaurant in town? Could be the size. It’s small enough that scoring a table is a mark of victory. Could be the food. It is amazingly good. Probably it’s the chef, Donatella Trotti. She’s worth the wait alone, and the food here is true Italian with recipes from her mother and grandmother.
1400 W. Magnolia Ave., 817.332.0250, tinyurl.com/nonna-tata-fw
Tokyo Café consistently ranks as the Best of Japanese in our annual readers poll, and for good reason. The dishes are traditional but innovative, and the full-meal salads are just that, especially the seared tuna. Also famous are Tok Fries — fresh cut potato fries seasoned
with Japanese spices and chili mayo dipping. 5121 Pershing Ave., 817.737.8568, thetokyocafe.com
Japanese Palace, 8445 Camp Bowie W., 817.244.0144, japanesepalace.net
Piranha Killer Sushi , 335 W 3rd St., 817.348.0200, piranhakillersushi.com
Ladies Lunch
Lunch Box
Eat lunch here, and you may see all your old friends, your new friends and your soon-to-be friends. And many of them will be having the chicken salad.
6333 Camp Bowie Blvd., Ste. 115, 817.738.2181
McKinley’s Fine Bakery and Café, 1616 S. University Drive, Ste. 301, 817.332.3242, mckinleysbakery.com
Café Modern, Modern Art Museum of Fort Worth, 3200 Darnell St., 817.840.2157, thecafemodern.com
Late Night
Ol’ South Pancake House
We say “late night,” but we could say “all night.” This standby operates 24/7 much to the delight of TCU students cramming for an exam and night people suddenly struck by cravings for pancakes at unusual hours. Southern and Texas ambiance and waitresses who call you “Honey” round out the experience. Try the German pancakes. Nobody does them better.
1509 S. University Drive, 817.336.0311, olsouthpancakehouse.com
Taco Heads, 2700 W. 7th St., facebook.com/Tacoheads
Many places speak of farm-to-fork cooking, but Chef Molly McCook is among the leaders. Vegetarians will find a good selection here. And “light menu” depends on whether you saved room for the innovative desserts. 1501 W. Magnolia Ave., 817.926.3663, ellerbefinefoods.com
Spiral Diner and Bakery, 1314 W. Magnolia Ave., 817.332.8834, spiraldiner.com
Zodiac Room, Level Two, Neiman Marcus 2100 Green Oaks Blvd., 817.989.4650, tinyurl.com/zodiac-fw
“Much
~ Chef Keith “Buttons” Hicks
Mac and Cheese
The Wild Mushroom Steak House and Lounge
Time was when you went to a restaurant to avoid another home-cooked meal of macaroni and cheese. Now you pay big bucks and
restaurants compete on this dish. The Mac and Cheese here is made with jalapeños and Alderwood smoked bacon. And we suppose you could have it in the cigar room next to the lounge.
917 Martin Drive, Weatherford 76086, 1.817.599.4935, thewildmushroomrestaurant.com
Reata had the best view of Fort Worth outside the Petroleum Club before the 2000 tornado drove it from the Bank One Tower — and it still does from the Reata Rooftop.
310 Houston St., 817.336.1009, reata.net
Café Modern, Modern Art Museum of Fort Worth, 3200 Darnell St., 817.840.2157, thecafemodern.com
In Fort Worth, first in this category is somewhat like being the tallest giant. El Asadero is operated by the Villarreal family, whose cooking style comes from northern Mexico. It opened in 1982.
1535 N. Main St., 817.626.3399, elasadero.com
La Familia, 841 Foch St., 817.870.2002, lafamilia-fw.com
Salsa Fuego, 3520 Alta Mere, 817.560.7888, salsafuegofw.net
Most Romantic
Lanny’s Alta Cocina
This creation of Lanny Lancarte II, greatgrandson of the legendary restaurateur Joe T. Garcia, provides both excellent food and ambiance. We named it Best New Restaurant when it opened in 2005.
3405 W. 7th St., 817.850.9996, lannyskitchen.com
Saint-Emilion, 3617 W. 7th St., 817.737.2781, saint-emilionrestaurant.com
Grace, 777 Main St., 817.877.3388, gracefortworth.com
New Restaurant Fireside Pies
A wide variety of interesting combinations of pizzas hand-made and cooked in a wood-burning oven that would remind you of Italy. And there’s gluten-free dough available on request. 2949 Crockett St., 817.769.3590, firesidepies.com
The Montgomery Street Cafe
Mon.-Fri. 6am-2pm, Sat. 7am-Noon 817-731- 8033
2000 Montgomery Street
Only 3 blocks from Will Rogers Coliseum
We now offer a selection of our foodie favorites, all boxed up and ready to ship anywhere in the U.S. Visit our website to choose a gift box filled with Texas tastes like exclusive barbecue sauces, pecan pralines or an assortment of our most delicious sweet and salty snacks.
Central Market favorites by the boxful – signed, sealed and delicious. Available only at centralmarket.com.
Shinjuko Station, 711 W. Magnolia Ave., 817.923.2695, shinjuku-station.com
Winewood Grill, 1265 S. Main St. Grapevine, 76051, 817.421.0200, thewinewood.com
Old Favorite
The Original Mexican Eats Cafe
Five generations of Fort Worthians have eaten and celebrated here, giving the place an almost hallowed standing among old timers.
Mama’s Pizza has been around since 1968 and is a consistent favorite of new and old residents. If someone suggests pizza and doesn’t designate a place, they mean Mama’s. And check out the Italian salad.
1813 W. Berry St., 817.923.3541, Multiple Locations, mamaspizzas.net
Fortuna Italian Restaurant, 5837 Camp Bowie Blvd., 817.737.4471
Place to Take Visitors
The Lonesome Dove Western Bistro
Enjoy Urban Western cuisine in the Fort Worth Stockyards National Historic District. Afterward, visit the nearby White Elephant Saloon featured in Walker, Texas Ranger. On Friday and Saturday, you can catch the rodeo at the Cowtown Coliseum, giving your guests a crash course in Where the West Begins.
2406 N. Main St., 817.740.8810, lonesomedovebistro.com
Joe T. Garcia’s Mexican Restaurant, 2201 N. Commerce St., 817.626.4356, joets.com
Angelo’s, 2533 White Settlement Road, 817.332.0357, angelosbbq.com
Power Lunch
Piccolo Mondo Italian Restaurant
This is a perfect location for Fort Worth to
meet Dallas on neutral ground. Piccolo Mondo is one of the best-known Italian restaurants in the Metroplex and for good reason.
829 Lamar Blvd. E., Arlington, 76011, 817.265.9174, piccolomondo.com
Blue Sushi Sake Grill, 3131 W. 7th St., 817.332.2583, bluesushisakegrill.com
Cat City Grill, 1208 W. Magnolia Ave., 817.916.5333, catcitygrill.com
Prime Rib
The Wild Mushroom Steak House and Lounge
It’s first come, first served for Prime Rib Fridays for a 22-ounce cut served with garlicmashed potatoes, asparagus, au jus and creamy horseradish.
917 Martin Drive, Weatherford, 76086, 817.599.4935, thewildmushroomrestaurant.com
Del Frisco’s Double Eagle Steakhouse, 812 Main St., 817.877.3999, delfriscos.com
H3 Ranch, 1059E. Exhange Ave, Fort Worth 76164, 817.624.1246, h3ranch.com
Restaurant With Live Music
Buttons
Cool jazz and interesting food. Check the Web site for scheduled music.
4701 W. Freeway, 817.735.4900, buttonsrestaurant.com
Contemporary American with a Southwestern flair. Consider the Fort Worth Cobb, the Crab Cake Salad and the Sonoma Steak Salad among others on the menu.
2755 S. Hulen St., 817.923.6200, thetavernftworth.com
Bailey’s Prime Plus, 2901 Crockett St., 817.870.1100, baileysprimeplus.com
Spiral Diner and Bakery, 1314 W. Magnolia Ave., 817.332.8834, spiraldiner.com
Sandwich
The Black Rooster Bakery
The selections change daily, but they are all made on freshly baked Baguettes. The menu includes French ham with Gruyere cheese, goat cheese with black olive tapenade and roasted tomatoes and similar combinations.
2430 Forest Park Blvd., 817.924.1600, blackroosterbakery.com
Blue Bonnet Bakery, 4705 Camp Bowie Blvd., 817.731.4233, bluebonnetbakery.com
From the start in 2006 in a strip center behind Central Market, Sushi Axiom quickly became a favorite site for Asian food-lovers and now has three locations on the Fort Worth side of the Metroplex. The menu is complex and interesting.
4265 Donnelly Ave., 817.735.9100, 2600 W. 7th St., 817.877.3331, 12650 S. Freeway, Burleson, 76028, 817.295.9559, sushiaxiom.net
Piranha Killer Sushi, 335 W 3rd St., 817.348.0200, piranhakillersushi.com
Blue Sushi Sake Grill, 3131 W. 7th St., 817.332.2583, bluesushisakegrill.com
Seafood
Eddie V’s Prime Seafood
The policy is fresh, fresh, fresh seafood, and that’s enforced by the 2011 Fort Worth, Texas magazine Top Chef Don Agate. 3100 W. 7th St., 817.336.8000, eddiev.com
Daddy Jack’s New England Lobster and Chowder House, 353 Throckmorton St., 817.332.2477, daddyjacks.org
Service
Del Frisco’s Double Eagle Steakhouse
Many restaurants in Fort Worth provide excellent service, but Del Frisco’s remains the gold standard. On the occasional light evening, it can be almost intimidating.
812 Main St., 817.877.3999, delfriscos.com
Eddie V’s Prime Seafood, 3100 W. 7th St., 817.336.8000, eddiev.com
Grace, 777 Main St., 817.877.3388, gracefortworth.com
Steak
Del Frisco’s Double Eagle Steakhouse
No matter the cut, it arrives at the table hot and tender. And if it is not cooked to your order, they do it all over again.
812 Main St., 817.877.3999, delfriscos.com
The Fire Oak Grill, 114 Austin Ave., Weatherford, 76086, 817.598.0400, fireoakgrill.com
Ray’s Prime Steak & Seafood
3206 Winthrop Ave., 817.732.1614
Southern Brownstone
The food is Southern-inspired, meaning variations on traditional Southern dishes that take you places your mother never contemplated. The emphasis is on fresh and local ingredients wherever possible.
Babe’s Chicken Dinner House, 120 S. Main St., Burleson, 76028, 817.447.3400, 230 N. Center St., Arlington, 76011, 817.801.0300, Multiple locations, babeschicken.com
Tea Room
Rose Garden Tearoom
The most popular item on the menu is called the Rose Garden Variety, offering chicken salad, fresh fruit and the quiche and soup of the day, accompanied by a pumpkin bread sandwich. It is a lovely spot for a ladies’ lunch, but men like the restaurant as well.
The menu is extensive and authentic with a few gestures to American tastes here and there. A test dish in Thai restaurants is the beef salad, and Thai Tina’s is the best in the area. 600 Commerce St., 817.332.0088, thaitinas.com
Taste of Thai, 2535 E. Arkansas Lane, Arlington, 76010, 817.543.0110, tasteofthaiarlington.com
Menus are not that varied among Vietnamese restaurants. What varies is the consistent execution of those dishes. My Lan scores high. 4015 E. Belknap St., Haltom City, 76111, 817.222.1471, mylanrestaurant.net
Tu Hai Restaurant, 3909 E. Belknap St. Haltom City, 76111, 817.834.6473
Pho Little Saigon, 6942 Green Oaks Road, 817.738.0040, pholittlesaigonfortworth.com
Wine List
J.R.’s Steakhouse
The quality of a wine list is a topic for extensive debate and is always a highly personal opinion. J.R.’s is extensive and varied in varieties, vintages and prices. In addition, it has a good selection of by-the-glass offerings, something light drinkers always appreciate.
Grace, 777 Main St., 817.877.3388, gracefortworth.com
Del Frisco’s Double Eagle Steakhouse, 812 Main St., 817.877.3999, delfriscos.com
www.chadramezza.com
Curly’s
There’s a reason why the readers of Fort Worth, Texas magazine continue to make Curly’s your favorite frozen treat. Our unique taste profile, based upon the rare Indonesian Vanilla Flavoring, sets us apart from all the rest. Take a break on our comfy and intimate patio or zip through our drive-thru. For a Birthday Party or Corporate event, visit our website or call Curly’s Catering. Thank you for keeping Curly’s cool!
For 28 years, The Lunch Box has been serving Fort Worth great food and memorable experiences. Located in the 6333 shopping center, this lunch hot spot is famous for its chicken salad, fruit salad and poppy seed dressing. Dine in, order to-go or have your lunch catered. Open Monday thru Friday 11:00 a.m. - 3:00 p.m., Saturday 11:00 a.m. -2:30 p.m., closed on Sunday.
Tillman’s is a place for really good food, drinks, and music in a fun, casual, come-as-you-are environment. Tillman’s is an update on the classic Texas roadhouse. Regional menu favorites, familiar tunes, no-one is a stranger hospitality all energized with a modern take. A combination of both rustic and lush in everything from the menu to the décor make Tillman’s a good-time anytime destination, whether it’s for a quick drink, a casual dinner or a special occasion.
2933 Crocket St. | Fort Worth, Tx. 76107 (at West 7th St. & University) 817-850-9255 tillmansroadhouse.com
Yogi’s
Bring your appetite and meet your friends at this popular upbeat restaurant. Whatever you are in the mood for, Yogi’s has something for everyone and keeps you coming back for more. Locally owned and operated, this restaurant serves full breakfast, Tex-Mex breakfast, deli sandwiches, wraps, salads, burgers and more. Open Monday-Friday 6:30 a.m. - 4 p.m., Saturday 7 a.m. - 3:30 p.m., Sunday 7:30 a.m. - 3 p.m. 2710 S. Hulen St. | Fort Worth, TX 76109 817.921.4500
For the fourth year, Dillard’s is offering an exclusive custom edition of the Southern Living Christmas Cookbook. With over 400 delicious recipes, plus menus and hundreds of inspiring photographs, it’s your go-to guide for the season.
Available at Hulen, Ridgmar, Parks and Northeast Dillard’s mall locations for $10.00 each.
of the
will benefit Ronald McDonald House.
The
Granted Wishes
A Wish with Wings has been making wishes come true for children with life-threatening diseases for 30 years.
by Gail Bennison
Since 1982, A Wish W ith Wings
h As served more th A n 1,150 children And fAmilies, granting that one special wish and, in the process, providing hope, happiness and magical memories to children facing an uncertain future.
As the organization celebrates its 30th year of wish granting in 2012, it is still locally operated, locally funded and locally managed, giving it the unique ability to think outside the box and grant wishes that may fall beyond the parameters of a larger national organization.
often the organization is called on for an emergency wish for a child who is unlikely to be able to participate in a traditional wish. one example is a 6-year-old boy being treated at cook children’s medical center who wishes for a party with all his friends and family. A Wish with Wings is coordinating a party filled with
all his favorite life-sized characters. A special bus will transport the family and friends from their hometown (three hours away) to fort Worth and then back, so that his family and friends can join the celebration.
“We depend on support from the community to help fund wishes,” said the organization’s executive director Judy Youngs. “And, although we never base the approval of a wish on its cost, the average wish costs us about $7,500. this year, we have already received an unprecedented number of wishes — 48 and counting. the wish budget adds up quickly.”
as unique as the children themselves.
one young girl wished to pet a baby cheetah; a young sports fan wished to go to spring training with the texas rangers; one young man wished to take a helicopter ride over a volcano and swim with the dolphins; others request a shopping spree for clothing, toys and electronic games.
“our motto is: ‘if they wish it, we can grant it,’ ” Youngs said.
volunteers help staff local events and fundraisers, provide toys and gifts for the annual holiday party, and help raise funds by holding fundraising events. one local group, the spirit of 56 collector’s club, recently made more than 350 stockings for the annual holiday party. each stocking will be stuffed with toys and gifts, and each child at the party will receive a gift selected specially for him or her by santa himself.
“With the help of our dedicated volunteers, we are able to keep our staff to a minimum, thus utilizing those expenses to grant even more wishes,” said Youngs.
A Wish with Wings grants Magical Wishes for North Texas children with life-threatening conditions.
917 W. Sanford Arlington, Texas 76012 awishwithwings.org 817.469.9474
Businesses, individuals and organizations are invited to “adopt” a wish family for the organization’s holiday party, scheduled for nov. 21. those interested will be given a specific shopping list. gifts are provided for each wish child and siblings.
Although most of the requests are for a family trip to disney World to meet mickey, minnie, the princesses and the pirates, each wish is
“meeting the children and their families, working to create that one magical wish, watching the excitement and joy on their precious faces — these are my rewards,” Youngs said.
for more information, call 817.469.9474 or visit awishwithwings.org.
St. Jude Give thanks. Walk comes to Fort Worth for the first time to raise money and awareness for St. Jude Children’s Research Hospital in Memphis. Page 92.
Hub Baker and DeeDee Barker-Wix help make Andrew Totty's Stockyard wish come true.
Be There With Bells On
The 2011 Fort Worth Arthritis Foundation’s Jingle Bell Run/ Walk for Arthritis ®
by Gail Bennison
Tie jingle bells to your shoelaces and wear your antlers. don a holiday-themed costume. run or walk a five-kilometer route or the oneMile reindeer Fun run with your team members and celebrate the season by giving.
More than 50 million a mericans live with arthritis, one of the nation’s leading causes of disability, and more than 300,000 of those are children.
one of those children dances and plays
Reason to Walk
the piano. she has a cat named c loud and three dogs.
Megan hayward — a precocious 9-yearold fourth-grader who loves reading and her menagerie of pets — was diagnosed with polyarticular juvenile rheumatoid arthritis three years ago. it was discovered when her hips, knees and neck started hurting.
t he pain moved quickly and affected Megan’s hands, wrists and feet. it was a rough year and a half as she tried many dif-
The St. Jude Give thanks. Walk will be coming to Fort Worth for the first time on Saturday, Nov. 19 and will begin bright and early at 7:15 at Ridgmar Mall. This walk is a nationally known fundraiser held in 80 different cities on the same day. Registration is free.
Walkers are encouraged to donate whatever they so desire. The St. Jude team has set a personal goal of gathering 500 walkers to raise an ambitious $500,000.
The walk is 100 percent family friendly and will feature an assortment of live entertainment. The walk is part of St. Jude’s Thanks and Giving
FYI
The Arthritis Foundation advocates for improving the lives of people with arthritis.
Arthritis Foundation North Texas Division Fort Worth
817.944.5673
tinyurl.com/Arthritis-Foundation-Texas
ferent medicines that helped but didn’t stop the pain. t hanks to new medications and research supported by the a rthritis Foundation, Megan is doing better and hardly notices any pain, she says.
“i’m grateful for the medicines, but i really wish they didn’t have to be shots,” Megan said.
Megan will serve as the 2011 jingle bell walk/run hero, and she and her family will lead the procession at the starting line.
thousands of holiday revelers, including families, children of all ages and even dogs in seasonal costumes, will join the hayward family for the annual Fort worth jingle bell run/ walk in trinity Park, dec. 3.
the event raises awareness and funds for the arthritis Foundation to support local public health education, research and advocacy efforts to combat arthritis.
“we invite everyone to get in the spirit this holiday season,” said lisa Pepper, event chair. “jingle bell run/walk has become part of the tarrant county holiday tradition, and the event kicks off the festivities in our community by celebrating the season of giving and helping those with arthritis.”
Megan can’t wait.
“Please come with me to help find a cure for arthritis,” she says.
the festival is geared to fun family activities such as face painting, costume contests for walkers/runners and canines, and much more. registration and packet pick-up will begin at 7 a.m. and the costume contests at 8 a.m. t he event is in trinity Park at 2300 w. 7th st. For information and registration: fwjinglebellrun.org.
Campaign, which seeks to raise money and awareness for the children’s research hospital. St. Jude, located in Memphis, covers the cost of treatment, lodging, meals and transportation for patient’s families, turning down no one due to inability to pay.
Jennifer Bates, co-chair, holds the event dear. Her son, Tyler, was diagnosed with a brain tumor at the age of 2 1/2, and she says she is incredibly grateful for the services her son received in Memphis. “Tyler is now doing great, and we want to give back to St. Jude,” she said.
For more information, go to givethankswalk.org. —Sammy Key
EDUCATOR
CURATOR
APPRECIATOR Encana
DIRECTOR
Blooms
An unabashedly humorous look at life / by Heywood
Cooking for Guys
More cookbooks should recognize the need for instant gratification.
GASTRONOMy IS THe ART ANd SCIeNCe OF gOOd eATINg. And for the past several months, our tireless staff has concentrated on this particular discipline to come up with the top 25 dishes found in this month’s issue (see page 38). The staff is very proud of their efforts and would appreciate your response.
They would also appreciate a good deal on a gym membership.
But cooking is a complicated business, and I’ve always admired the people who do it well. I’ve tried to follow some of the top chefs’ recipes, but the end result just never tastes the same. The experts and I probably use the same ingredients, but where we differ is in the attention to detail. They care more about the little things like expiration dates.
Frankly, some of us men are challenged when it comes to the subject of great cuisine. This can be particularly troubling when women come into our lives. In fact, for me, the two hardest things about dating were (a) picking a good restaurant and (b) pretending I liked to hike.
Unfortunately, I realized at a relatively young age that my talents did not lie in the culinary arts. Some of you may think it’s because I didn’t try hard enough and just got discouraged. I don’t think so. Sure, it’s not unusual to set off a smoke alarm in the kitchen. But on the other hand, salad should never catch on fire.
No, I don’t harbor any illusions about ever being an expert when it comes to food. But there are some guys among us who fancy themselves as gourmets. When it comes to preparing a main course or picking a great place to eat, they defer to no one. So, if you know a gentleman who meticulously questions everything at a restaurant — the location of the table, the promptness of the service, the suitability of the wine — he might very well be a gourmet. But chances are he’s just a jerk.
Seriously, most men would probably like to be more proficient at preparing meals. However, cookbooks are just not geared for the average guy. They need to start taking several additional parameters into consideration.
Heywood provides commentary on TXA 21 News: First In Prime between 7-9 p.m. on Thursdays. All complaints can be directed to Heywood1111@ gmail.com.
First of all, cookbooks need to quit assuming that everyone has a fully equipped kitchen. I don’t own a whisk, a mango peeler or a slotted spoon. And why does a person with opposable thumbs need a garlic press? Realistically, a guy’s kitchen will consist of plastic forks and spoons, one set of those “as seen on TV” knives, and a microwave. Occasionally a pet will double as a garbage disposal.
Second, a cookbook for guys should never begin a
recipe with “take a clean pan.” That’s pretty much a deal killer.
Third, a cookbook should come up with recipes that have ingredients readily available at a typical grocery store. The problem with Central Market is that you have too many choices. I think we could significantly cut down on the number of pasta shapes and still be OK. The problem with some other food outlets is that you have to buy items in large quantities. The only time you’ll ever have to buy 400 potatoes is in math problems and at Sam’s.
And finally, cookbooks need to develop recipes with preparation and cooking time less than 20 minutes. They should never include terms like “allow to simmer” or words such as “marinate.” Hungry men and children growing up on the West Side have one thing in common: They can’t grasp the concept of delayed gratification. It’s not a coincidence that frozen pizza takes 19 minutes in the oven.
There is a caveat that allows a longer cooking time, but it involves the introduction of adult beverages. Cooking times can then be extended for several hours. In some cases, a couple of days.
But until that cookbook comes out, I’ll just stick to my current diet. And there are no restrictions. I’m one of those fortunate individuals who can eat anything he wants — and still gain weight.
illustration by Charles Marsh
A whimsical approach to motherhood / by Shauna Glenn
Creepy Feeling
Some things are worse than having head lice.
SOMETHING IS GOING ON WITH ME LATELY . It feels like … bugs are crawling all over me. My head is itching like crazy. CRAZY. And has been for a few weeks.
I asked my 16-year-old to check my head for lice. She made a face, called me gross and left the room.
So I asked my 9-year-old to help me. I went in her room, where she was meticulously cutting out pictures of teen pop stars — her favorites are Justin Beaver (that’s what she calls him even though I’ve told her REPEATEDLY it’s Bieber—not Beaver), Selena Gomez, and that iCarly chick — and gluing them on poster board.
“Harley, can you look at my head and see if you can find any bugs?”
“Sure.”
Seriously. I swear that’s how she answered. Like it was no big deal that her mom just asked her to check her head for BUGS.
I sat on the floor next to her as she began carefully going through my hair. “These bugs, how big are they?”
“I don’t know exactly — tiny, I’m sure. Why, do you see something?”
She studied a little longer.
“Nope. All I see is white hair mixed with blonde hair mixed with black hair. Your hair is three different colors.”
I stood up then and scratched my head. (Seriously, it’s SO ITCHY.)
“I know my hair is three different colors. That’s why it stinks being a grown-up,” I said as I left the room. “Thank you!” I yelled out over my shoulder.
“No problem,” she answered. And then she went back to cutting out people’s faces. I guess checking her mom’s head for bugs is just another day at the office for her.
Luckily for me, I had an appointment the next day to see my gynecologist for the yearly violation of my private parts — also known as the well-woman check-up. Clearly this woman was NOT well — but needed confirmation from a professional.
After arriving, I was asked to pee in a cup and put the cup in a paper sack, which I carried around with me like a sack lunch.
Shauna Glenn of Fort Worth, mother of four, can be contacted at shaunarglenn@gmail. com. Her second novel, Relative Insanity, is available in bookstores now. Photo by Jen Meyer.
But as I panned the waiting room, I noticed everyone else had a paper sack sitting in the chair next to them, so I felt less like a weirdo and more like a member of an elite member club. The brown bag urine club.
As soon as I was called to the exam room, I undressed, and
then sat on the exam table waiting for my doctor to enter.
While I waited, I scratched my head like a crazy person. Scratching, scratching, scratching. I’d scratched my head so much during the past few weeks I’d worn down my fingernails.
Dr. R entered the room. And I immediately broke down and started crying. She sat on a stool in front of me and watched me sob. After what seemed like many minutes, she asked, “What’s going on with you, Shauna? Why are you so upset?”
She handed me a tissue.
I blew my nose and wiped my eyes (with the same tissue — I’m pretty sure I had snot on my left eyelid — but I didn’t care) and said, “I’m just so stressed out. AND, I think I have lice. More than that, it feels like bugs are crawling all over my body. All over me — bugs everywhere! I think I might be going crazy, and my 9-year-old keeps calling Justin Bieber Justin BEAVER even though I correct her like ALL THE TIME.”
And then I started scratching my head like a deranged gorilla.
She stood up, walked over to me and placed my hands gently to my sides. “Let me take a look.”
She went through strand after strand of my hair. After a minute, she said, “You don’t have lice, Shauna.”
“Are you sure?”
“Yes. Very.”
And then she took her prescription pad out of the pocket of her white coat. She scribbled something and then tore off the paper from the pad and handed it to me.
“What’s this?”
“It’s a prescription for Xanax. Take it when you’re feeling like bugs are crawling on you.”
“OK.”
“You’re not crazy, Shauna. You’re a mom to four kids. That’s a lot. We all feel like bugs are crawling on us sometimes.”
“Even you?”
“Well, my thing is not crawling bugs, but I feel crazy in other ways.”
“You do?”
“Yes. All the time.”
Hearing her admit that made me feel better. “So I guess we’re all done here?
I’ll see you next year.”
“Not so fast. We haven’t done your exam yet.”
I wish I’d just had stupid lice.
illustration by Charles Marsh
Ridgmar Mall
1888 Green Oaks Road
Fort Worth, TX
Registration Time: 6 a.m.
Start Time: 7:15 a.m.
upclose
Extraordinary personalities shaping Fort Worth
Gary Gottlieb
Endurance cyclist — and tough guy
by Paul K. Harral
Gary Gottlieb desiGns fliGht simulators for lockheed m artin’s f-35 proGram. his passion outside the office is endurance cycling. he’s the ride coordinator for the fort Worth bicycling association and a member of the dallas/fort Worth lone star randonneurs and randonneur clubs in austin and houston. in late september, he fell during the tejas 500, spent three hours in an emergency room — and still won the race.
Do you sleep during one of these endurance races? Well, some people do, but that’s one of my secrets. i’m mostly an unsupported endurance rider, referred to as a randonneur — french word for unsupported, self-sufficient, human-power voyageur. i do mostly unsupported [on] these long rides— they’re 200 kilometers, 400 kilometers, 600 kilometers and 1,000 kilometers. and 99.9 percent of my riding is doing that. i’m pretty accomplished at doing that. i’m the second person in the country to earn the Galaxy award, which is that crystal star looking thing right in the center [of a living room end table]. that means i did 100,000 kilometers of events in the united states. those rides are a little slower paced than what this ride was. these rides you are racing against the clock. the tejas 500 and the texas time trials are ultra races.
Tell me about the course for the Tejas 500 this year. it’s 19 laps of a 26.5-mile loop. it’s called Goatneck. the Goatneck is a 70-mile route, and it forms a figure 8. that’s the western loop of the 8. you ask any cyclist in fort Worth to go ride Goatneck, he’ll do it. everyone knows the course. it’s a beautiful course that starts in cleburne, and the only town along it is Glen rose. it’s very out in the country. you just connect a bunch of county roads, and it makes a big old loop with very little traffic.
The accident occurred as you were trying to make a turn in Glen Rose, correct? i was about around 400 miles. as i was coming down the hill to the paluxy river, there was this tank truck — one of those water-hauling trucks — in the intersection, and he started making his left turn. so i slowed down, and as he was about a third of the way through the intersection, he had swung enough into the left lane that there was about maybe an 8-foot or 10-foot gap where i could sneak around him and make that right turn and go. Well, as i was sneaking around him, just as i got into the intersection, something happened to his fuel tank on the right and it just flooded the whole street. once that diesel got underneath my bike, it just slipped to the left, and i just fell. … so my bike is laying on top of my right foot and i can’t unclip my right foot from my pedal. as soon as i would lift my bike a little bit, it would slip over to the left, and i would fall again. i kept on trying. i must have looked like an idiot there slipping around in a puddle of diesel fuel, and eventually i just passed out. it was probably from the vapors.
You went to the emergency room but checked yourself out of the hospital and then you finished the race? i had to ask a race official to take me back to where i had crashed because that’s how the rules go. so he returned me where i crashed, i completed that lap, i felt good riding the bike and before i know it, i was going 20 miles an hour. i felt great. my leg was a little stiff, so i had to pedal faster, and i was going a little slower. Whatever. so i hung in there and finished the race. little did i know that i was that far in the lead when it happened and the three people that i know could beat me had abandoned the race. i did not know that.
So, are you a tough guy or what? soon as you start, you’ve got to do 500 miles or nothing. i just didn’t want to quit. Whenever i ride by myself, i’m always training for that race. i made it 400 of the 500 miles, and the sun was going down, and it was going to be a nice cool night, and it’s like i’m perfectly capable to ride a bike — so finish it up.
Why do you do this? i don’t know.
You literally don’t know? i’ve always gravitated toward long-distance cycling in all of my bicycling. i always rode 100mile or more distances when i got on my bike and rode. i’ve been doing things like this for 20 years or more.
Dream Home
The Fort Worth, Texas magazine Dream Home VIP Party was held on Sept. 30 at 1704 Carleton Ave. Entertainment for the evening included Trey & The Tritones. A portion of proceeds from the tour benefit the Ronald McDonald House.
(1) Bunny & Todd Snyder, Sandra Thomas (2) Barbara & Ben King (3) Linda & David Motley (4) Steve Holton, Alicia Jenkins (4) Nancy Williams, Dorian Stacey Sims, Cindy Colby
behind the velvet ropes of our social scene
photography by Sandy Tomlinson
Wild Night
The Fort Worth Club outdoor sports club’s Wild Game Dinner benefited Ronald McDonald House of Fort Worth. The camo chic event of the year featured a live auction, silent auction and bucket raffle.
Senior Appreciation
Senior Citizen’s 2011 Outstanding Senior Citizen Services award dinner honored Evelyn Siegel on Sept. 27 at the Ridglea Country Club Grand Ballroom. Guests enjoyed a buffet dinner, live quilt auction and awards presentation.
Tiny Texans
March of Dimes Signature Chef Auction presented Twlight in Texas benefiting Tiny Texans at River Ranch. Guests sampled tastings from some of the area’s top restaurants. Jon Bonnell was the lead chef.
(1) Nancy & Bill Dennis (2) Jerry Mosman, Evelyn &Martin Siegel (3) Line Wilson, Bryon Schiffer, Thelma Sindel
(1) Kathy Mosby, Phyllis Goodman, Jennifer Johns (2) Bob & Nancy Lohman, Will Courtney (3) Melissa & David Goodroe (4) Tamara & Seth Willmoth
Passing it On
Union Gospel Mission of Tarrant County recognized Susan G. Baker, author of Passing it On and co-founder of the National Alliance to End Homelessness, at the annual dinner on Sept. 22. Each guest received a copy of her book.
Jewel Cocktails
The Chance ticket kick off and Reveal Party took place Sept. 14th at Park Place Motorcars Fort Worth. Park Place revealed the latest and greatest from Mercedes Benz, the new 2012 SLK and 2012 ML SUV. The party was sponsored by Jewel Ball, Park Place Motorcars and Fort Worth, Texas magazine.
(1) Chloe Bertelsen, Jesica Janicek, Julie Cox (2) Lezlee Kinney, Mary Lou Ryan, Alyson Farmer Pollak (3) Susan Baker, Don Shisler (4) Allison Wagner, Mary Jane Edwards
(1) Olivia Kearney, George Johnson (2) Chip & Debby Brown (3) Tom & Therese Moncrief (4) Sandy Stepp, Peggy Sims, Lezlie Monteleone
Peppers and Piñatas
Peppers and Piñatas 2011 party, a dinner gala, took place at Joe T. Garcia’s on Sept. 27. Proceeds benefit the warrior support program for military, police, fire, paramedics and their families in need of mental health services. The party is sponsored by the Mental Health Association.
Wine Enthusiasts
The BRIT Prelude a la Fête du Vin was held at the Fort Worth Club on Sept. 8. Various wineries competed to be selected as “Enthusiast’s Choice” and served as the table wine for Brit’s Fête Du Vin Wine Dinner and Auction. The enthusiast’s choice award was given to one red and one white wine.
Contribution to Children
David Fisher presented Cook Children’s Medical Center with Aflac's annual contribution from proceeds collected during the sale of Aflac's Holiday Duck at local Macy's stores.
(1) Mary Williams, David Fisher, Geraldine Williams (2) Katherine Curtis, Bailey Langdon, Meren Woolsey, Erica Fisher
(1) Leslie Carr, Robin Ponitz, Brent Carr (2) David Leasor, Jackie Leasor, Mike Stone (3) Dave Monsch, Valerie & Paul Unger (4) Anne & Derrick Potter
(1) Paige Hendricks, Bob Russey (2) Nancy & Leanna Lamb (3) Jerre Tracy, George Grammer, Joyce Capper
Cancer Specialists Honored As Top Doctors In Fort Worth
At The Center for Cancer and Blood Disorders, healing is focused on a patient’s entire life — physical, emotional, and spiritual
More than 6,000 patients are treated annually at our locations: Fort Worth-Central Campus, Fort Worth-Southwest, Fort Worth – N. Medical Center, Arlington, Weatherford, Cleburne, Burleson, Granbury, Mineral Wells, and Stephenville.
Schedule appointments by calling 817.759.7000 or online at www.thecentertx.com
Greg Friess, D.O. Medical Oncology
Shanthi Ganesa, M.D. Medical Oncology
Shadan Mansoor, M.D. Medical Oncology
Ray Page, D.O., Ph.D. Medical Oncology
Bibas Reddy, D.O. Medical Oncology Michael Ross, M.D. Medical Oncology
Henry Xiong, M.D., Ph.D. Medical Oncology
Robyn Young, M.D. Medical Oncology (Breast Cancer Only)
Vinaya Potluri, M.D. Medical Oncology
Matthew Cavey, M.D. Radiation Oncology
Lance Mandell, M.D. Hematology
Mary Ann Skiba, D.O. Hematology
DeEtte Vasques, D.O. Gynecologic Oncology
DOCTORS, LAWYERS & DENTISTS
Commending outstanding professionals in the greater Fort Worth community
Choosing the right specialist can make an immense difference in your health and success. We recognize the top in the fields of dentistry, medicine and law, who have been voted as representing the highest tier of their profession by their peers within the last three years. They are some of area’s brightest, most-sought-after experts, and they would like to explain how engaging them will benefit you. RECOGNIZING THE TOP
ACCENT
ON YOU COSMETICSURGERY CENTER AND MEDICAL SPA Y.ANTHONY NAKAMURA, M.D., P.A.
SPECIALTY: Plastic Surgery. EDUCATION: B.A., Zoology UT, Austin; M.D., UTMB, Galveston; Intern resident and general surgery, LSU School of Medicine, Charity Hospital New Orleans; Plastic Surgery resident, UTMB, Galveston. CERTIFICATION: Board Certified by the American Board of Plastic Surgery. PROFESSIONAL MEMBERSHIPS: American Society of Plastic Surgeons, American Society of Aesthetic Plastic Surgeons, Texas Medical Association, Fellow of the American College of Surgeons. AFFILIATIONS: Methodist Mansfield Medical Center, Texas Health Arlington Memorial Hospital, Medical Center of Arlington. GREATEST PERSONAL ACHIEVEMENT: My daughter and son. It has been fun to watch their transformation into adults. BEDSIDE MANNER: We have a fully accredited, free-standing surgery center with at least five nurses in the building to assist with the care of our patients and their families. Instead of voicemail, a nurse or nurse coordinator is available to answer your call. As I am only steps away, you will get the answers you need. DURING HIS OFF HOURS: Nakamura plays golf, snowboards, reads, plays piano and enjoys gourmet cooking. CHARITABLE WORK: Locks of Love, Boys and Girls Club, Make a Wish. FREE ADVICE: “Check your surgeon’s credentials, and make sure your doctor is certified in plastic surgery by the American Board of Medical Specialties.”
CONTACT INFORMATION: 3030 S. Cooper St. Arlington, Texas 76015 817.417.7200 Fax 817.417.7300 accentonyou.com
BRUCE A. BOLLINGER, M.D. CUSTOMTOTAL JOINT CENTER OF FORT WORTH
SPECIALTY: Custom Joint Replacement of the Knee and Hip, General Orthopedics, Surgery for Peripheral Neuropathy and Total Joint Replacements. EDUCATION: Undergraduate and Medical School, St. Louis University; Orthopedic Residency, Washington University/ Barnes Hospital. PROFESSIONAL MEMBERSHIPS: American Medical Association, Texas Medical Association, Texas Orthopedic Association, Tarrant County Medical Society, Southern Medical Association, Southern Orthopedic Association, American Academy of Orthopedic Surgeons, American Association of Lower Extremity Peripheral Nerve Surgeons. GREATEST ACHIEVEMENTS: Bollinger feels his greatest personal achievements are being a husband and father. His greatest professional achievement is becoming Chief of Staff at Baylor Surgical Hospital at Fort Worth. INNOVATIONS: His practice provides custom knee replace-
ments based on pre-op CT scans of the knee to make patient specific replacements, thereby allowing replacements for younger patients. INTHE COMMUNITY: Bollinger is pleased to support the arts in North Central Texas, in particular, Texas Ballet Theater, which performs at Bass Hall in Fort Worth and the AT&T Performing Arts Center Margot & Bill Winspear Opera House in Dallas. FREE ADVICE: “Never be afraid to seek a second opinion.” WHATSETSHIM APART: Currently, the only surgeon in North Texas offering customizable total knee and hip replacements, in addition to conventional Joint Replacements.
CONTACTINFORMATION:
JOHN ALLEN CHALK SR. WHITAKER CHALK SWINDLE & SCHWARTZ PLLC
FOCUS: The resolution of business disputes through litigation, arbitration and mediation; negotiation and documentation of commercial agreements of all types (domestic and international); and State and Federal regulatory compliance, including State and Federal administrative law hearings and appeals.
EDUCATION: Freed-Hardeman College; Tennessee Tech University; University of Texas School of Law. YEARS OF EXPERIENCE: 38. PROFESSIONAL MEMBERSHIPS: Tarrant County Bar Association; Texas Bar Association; American Bar Association; District of Columbia Bar Association; American Health Lawyers Association (Member, ADR Task Force); Federal Bar Association; London Court of International Arbitration; Institute of Chartered Arbitrators; among many others. HONORS: Institute of Chartered Arbitrators, London (Fellow and Chartered Arbitrator); Fellow, College of Commercial Arbitrators; Dispute Resolution Services of Tarrant County (Master Mediator); Tarrant County Bar Foundation (Charter Fellow); Texas Bar Foundation (Sustaining Life Fellow); American Bar Foundation (Sustaining Life Fellow); College of State Bar (Maintaining Member); Credentialed-Advanced by Texas Mediator Credentialing Association; Certified Mediator, International Mediation Institute, the Hague, Netherlands. WHAT SETS HIM APART: “My clients receive candid evaluations of the issues they bring to me. I put myself in my clients’ situations and give them the responses that I would want from my lawyer.” FREE ADVICE: “Preventing a dispute is less expensive than resolving a dispute.”
CONTACT INFORMATION:
301 Commerce St., Ste. 3500 Fort Worth, Texas 76102
817.878.0575
Fax 817.878.0501
jchalk@whitakerchalk.com
*Not certified by the Texas Board of Legal Specialization.
FACIAL & ORAL SURGERY ASSOCIATES
SPECIALTY: Oral and Maxillofacial Surgery. WHY CHOOSE US: Our mission is to provide personalized excellent state-of-the-art care of the facial and oral regions. We provide services for impacted teeth, dental implants, jaw deformities, facial cosmetic surgery, facial trauma repair, cleft lip and palate, sleep apnea, head and neck cancer, facial/ jaw reconstruction and TMJ repair. All of our surgeons completed their surgical training at Parkland Memorial Hospital and are active in resident education at JPS Hospital in addition to their private practice.
AFFILIATIONS: We are on staff at Baylor All Saints Hospital, Baylor Surgical Hospital at Fort Worth, Cook Children’s Medical Center, JPS Hospital and Weatherford Regional Hospital. ADVICE: The Internet is a helpful source of information but not entirely accurate.
Use this information to engage your doctor to help you understand your health condition or problem. PICTURED: John Stella, D.D.S.; Michael Warner, D.D.S., Ph.D.
CONTACTINFORMATION:
facialoralsurg.com
JIM
LOVELESS
LOVELESS & NAYLOR
FOCUS: High profile and complex matrimonial law cases. HONORS: Loveless was named one of the Top 100 Super Lawyers in Texas by Texas Monthly. He has been listed in all editions of the Best Lawyers in America, Texas Monthly Super Lawyers and Fort Worth, Texas magazine Top Lawyers. Loveless was one of the first lawyers in Tarrant County to be board-certified in Family Law. He has been recognized and honored by his peers for his integrity and expertise. He is a recipient of the Judge Eva Barnes Award for Excellence in Family Law, the Dan R. Price Award for outstanding contributions to the practice of Family Law and the Judge Sam Emison Award for integrity and professionalism. He has served as president of the Texas Academy of Family Lawyers, Texas Chapter on the American Academy of Matrimonial Lawyers. He is a Fellow of the International Lawyers and a Diplomat of the American College of Family Trial Lawyers. His practice is limited to complex matrimonial cases. PROFESSIONAL ACHIEVEMENT: Loveless is the founding partner of Loveless & Naylor. WHAT SETS US APART: The firm is known for providing creative solutions, while giving each client personalized time and attention, professionalism and confidentiality. MOTTO: We are the rational answer to an emotional decision.
CONTACT INFORMATION:
2900 Airport Freeway Fort Worth, Texas 76111
817.831.6800
Fax 817.831.6879
loveless-law.com
LAW OFFICE OF GARY L. NICKELSON GARY L.
NICKELSON, CHRIS NICKELSON
INNOVATIONS: The firm is uniquely qualified to handle the most complicated matrimonial cases in the trial or appellate courts throughout Texas. Chris joined the firm in 2008 and is board certified in Civil Appellate law by the Texas Board of Legal Specialization. This adds a fresh perspective in resolving complicated litigation. CERTIFICATION: Gary is board certified in Family Law by the Texas Board of Legal Specialization. Chris is board certified in Civil Appellate Law by the Texas Board of Specialization. PROFESSIONAL MEMBERSHIPS: Gary has been the chair of the Family Law Section of the State Bar of Texas, president of the Texas Academy of Family Law Specialists, American Academy of Matrimonial Lawyers; both the Texas Chapter and national organization. He is also a diplomate in The American College of Family Trial Lawyers. This membership is by invitation only and limited to 100 attorneys nationwide. Chris is past president of the Tarrant County Bar Association, Appellate Section and currently on the Family Law Council of the State Bar of Texas’ Family Law Section. Both are frequently authors and
lecturers for the State Bar of Texas and other organizations. HONORS: Gary holds many prestigious awards and has been named a “Texas Super Lawyer,” a Thomson Reuters business, as published in Texas Monthly magazine since the program began in 2003. Chris has been designated as a “Rising Star,” a Thomson Reuters business, in their Super Lawyer issue as published in Texas Monthly since 2004. EXPERIENCE: Gary has handled family law cases exclusively for 29 years. He is dedicated and has the experience to handle any and all family law cases throughout Texas. Chris, a 10-year attorney, clerked in El Paso Court of Appeals, appeared as an attorney in many of the appellate courts in Texas and is an accomplished family law attorney.
CONTACTINFORMATION:
garynickelson.com
TANNER AND ASSOCIATES, P.C. ROD TANNER
EXPERTISE: The firm has a national practice focused on labor and employment law, civil trials and appeals in federal and state courts, administrative proceedings and arbitration. EDUCATION/ CERTIFICATIONS: B.A., English Literature with Honors, University of Texas at Austin, 1973; J.D., University of Texas School of Law, 1976; Board Certified in labor and employment law by the Texas Board of Legal Specialization since 1990. EXPERIENCE: Tanner is the founding shareholder of Tanner and Associates, P.C. Tanner has 35 years of legal experience. WHAT SETS THEM APART: The unique practice niche. The firm has a national union-side labor law practice and a statewide employment law practice. Tanner is a Fellow in the prestigious College of Labor and Employment Lawyers. MISSION: The firm’s mission is to provide diverse legal services in the field of labor and employment law of the highest quality. MOTTO: Exhibit grace under pressure. FREEADVICE: “Be proactive in seeking counsel before you are overtaken by the events and magnitude of a difficult legal matter.”
CONTACTINFORMATION:
rodtannerlaw.com
rtanner@rodtannerlaw.com
BARBARA D. NUNNELEY
SPECIALTY: Divorce, Child Support and Custody, Property Division. EDUCATION: B.A., Texas Woman’s University; M.A., Southern Methodist University; J.D., Thurgood Marshall School of Law. PROFESSIONAL MEMBERSHIPS: Certified Specialist Family Law – Texas Board of Legal Specialization, American Academy of Matrimonial Lawyers, Texas Academy of Family Law Specialists, Child Advocates of Tarrant County founding member, Tarrant County Family Law Bar Association, Tarrant County Bar Association. INNOVATIONS: She is considered a preeminent authority on complex custody and property issues. FREEADVICE: “The key to achieving a positive outcome is preparation for every possible scenario.” WHAT SETS HERAPART: “My approach considers all aspects of my client’s life and how divorce will affect them before, during and after the process.”
CONTACT INFORMATION:
1845 Precinct Line Road, Suite 100 Hurst, Texas 76054 817.485.6431 nunneleyfamilylaw.com
glorious occasions benefiting children’s cancer charities at Cook Children’s and the Jean Roach Scholarship Fund at TCU.
SWEETEN THE LIVES OF CRITICALLY ILL CHILDREN THIS HOLIDAY SEASON BY DONATING A GINGERBREAD COOKIE.
TREAT YOURSELF AND YOUR FRIENDS TO A FUN AND CHARMING LUNCHEON WHERE YOU CAN CREATE YOUR OWN UNIQUE GINGERBREAD CASTLE.
BRING YOUR CHILDREN AND DECORATE YOUR CASTLE OR COOKIE AT THIS CANDY LOADED GINGERBREAD EXTRAVAGANZA. CREATE A HEARTWARMING MEMORY YOUR FAMILY WILL TREASURE. FESTIVE FUN FOR ALL AGES!
Thursday, December 1 – 5:30 - 7:00
University Christian Church
Diane Sturdivant
For more information and to pay online go to: Cowtowntridelta.com/cookiesandcastles
Fort Worth, Texas: The City’s
THE JUNIOR LEAGUE OF FORT WORTH, INC
THANKS OUR 2011 SPONSORS FOR THEIR SUPPORT OF
BENEFACTOR
Tom Thumb
MEDIA PARTNER
AMBASSADOR
ADVOCATE
SUPPORTER
CHRISTMAS IN COWTOWN FRIEND
INDULGE
SPECIAL THANKS TO
We look forward to seeing you next October at our 6th annual gift market!
things to do in november
fwevents
Now on display through Feb. 19 at the Amon Carter Museum of American Art is the Feature Photography Exhibition: Work. This modest show reveals how people are often defined by their jobs and acknowledges the different forms of "working." Drawn from the museum's permanent collection, these photographs document the working class and their troubles and successes. The above photograph, Waitress at Big Ernie's, Fort Worth, Texas, 1952, is in the exhibit and was taken by Byrd Williams III. For more information about the exhibit, turn the page.
to list an event
Send calendar information to Fort Worth, Texas : The City’s Magazine, c/o Paul K. Harral, executive editor, 6777 Camp Bowie Blvd., Ste. 130, Fort Worth, Texas 76116, or e-mail ideas to pharral@fwtexas.com. Special consideration will be given to submissions that include photographs. To meet publishing deadlines, information must be received two months prior to monthly magazine issue.
museums
OMNI THEATER AND NOBLE PLANETARIUM / Check museum Web site for times and dates. Fort Worth Museum of Science and History. fwmuseum. org/calendar. 817.255.9300.
STAR PARTY, NOV. 5 / Join the Noble Planetarium staff and members of the Fort Worth Astronomical Society a Star Party. Telescopes and more astronomy buffs to help you navigate your way through the skies. 6 p.m. Free. In front of the museum on Gendy Street. Fort Worth Museum of Science and History. fwmuseum.org. 817.255.9300.
9/11 TRIBUTE, ONGOING / The largest artifact in Texas from the World Trade Center is on display in the Fort Worth Museum of Science and History while a permanent outdoor display platform is being constructed. The 6,500-pound beam is from floors 101-103 in the North Tower, two stories above the point of impact. The museum held a public tribute Sept. 11 on the 10th anniversary of the attacks. Fort Worth Museum of Science and History. fwmuseum. org. 817.255.9300.
SHARING THE PAST THROUGH ART, NOV. 10 / Designed for adults with Alzheimer’s and their caregivers. Participants discuss artists, themes and exhibitions and use artworks to connect to past experiences. Free. 10:30-11:45 a.m. Amon Carter Museum of American Art. cartermuseum.org. 817.738.1933.
FEATURE PHOTOGRAPHY EXHIBITION: WORK, THROUGH FEB. 19 / Work has been a key subject for photographers from the medium’s earliest days. This modest survey exhibition is drawn from the museum’s extensive permanent collection. Amon Carter Museum of American Art. cartermuseum.org. 817.738.1933.
LIKEABLE LIKENESSES, NOV. 13 / The whole family will enjoy discovering portraits in the galleries and creating their own portraits. Enjoy story time and refreshments. Free. 1-4 p.m. Amon Carter Museum of American Art. cartermuseum.org. 817.738.1933.
WILL BARNET: RELATIONSHIPS, INTIMATE AND ABSTRACT, 1935–1965, THROUGH DEC. 31 / This exhibit of nearly 50 works marks the 100th birthday of pioneering printmaker, painter and educator Will Barnet. Amon Carter Museum of American Art. cartermuseum.org. 817.738.1933.
THEN AND AGAIN: WILL BARNET AND THE STRUCTURE OF ABSTRACTION, NOV. 17 / Unravel the interwoven threads of Will Barnet’s abstractions with this lecture by Dr. W. Jackson Rushing III in conjunction with the exhibition, Will Barnet: Relationships, Intimate and Abstract, 1935-1965. 6-7 p.m. Free. Amon Carter Museum of American Art. cartermuseum.org. 817.738.1933.
CARAVAGGIO AND HIS FOLLOWERS IN ROME, THROUGH JAN. 8 / Caravaggio (1571–1610) had profound impact of his work on the wide range of
painters of Italian, French, Dutch, Flemish and Spanish origin who resided in Rome. Kimbell Art Museum. kimbellart.org. 817.332.8451.
RICHARD DIEBENKORN: THE OCEAN PARK SERIES, THROUGH JAN. 15 / Co-organized by Orange County Museum of Art in Newport Beach, Calif., and the Modern Art Museum of Fort Worth. More than 75 paintings, prints and drawings spanning two decades are the largest selection ever on view together. Modern Art Museum of Fort Worth. themodern.org. 817.738.9215.
SUNDAYS WITH THE MODERN, NOV. 6 / Artists, art historians, critics, writers and architects talk and lead gallery tours. This date: John Pomara, artist and professor of arts, University of Texas at Dallas. 1 p.m. Free with the price of admission. Tickets: $10/general admission, $4/students and seniors. Modern Art Museum of Fort Worth. themodern.org. 817.738.9215.
STOP, LOOK, AND LEARN: JOHN MARIN, NOV. 5 / Discover how to slow down and connect to modern paintings by John Marin during this interactive adult workshop. Begin in the galleries with Director of Education Stacy Fuller, then head to the Members Lounge for an artistic exercise and refreshments. 10:30 a.m.-12:30 p.m. Free. Amon Carter Museum of American Art. cartermuseum.org. 817.738.1933.
WONDERFUL WEDNESDAYS, NOV. 9 / A program for families with young children, led by a docent and including a gallery project from the education department. This date: The work of Martin Puryear. 4-4:45 p.m. Tickets: $10/general admission, $4/ students and seniors. Modern Art Museum of Fort Worth. themodern.org. 817.738.9215.
WOMEN, PILOTS, AND WRITERS IN AVIATION, NOV. 26 / Meet the author/painter book signing as
part of the celebration of 100 years of flight in North Texas. More than 15 authors and two artists. 11 a.m.-5 p.m. Free. Fort Worth Veterans Memorial Air Park Museum at Fort Worth Library. 500 W. Third St. 800.575.0535. facmuseum.org.
THE FIRST 50 YEARS, THROUGH DEC. 11 / A five-decade portrait of the Amon Carter Museum of American, including vintage images of architect Philip Johnson’s building, public programs over the decades, landmark exhibitions, visiting luminaries of American art and other seminal moments in the museum’s history. Amon Carter Museum of American Art. cartermuseum.org. 817.738.1933.
DRAWING FROM THE COLLECTION, NOV. 6 / Develop drawing skills by looking and learning with local artists in informal, basic drawing classes in the galleries. Open to adults at all skill levels. This date: Joel Kiser. Children’s program, ages 5 and 12 (under 6 must be accompanied by an adult). 2-3:30 p.m. Tickets: $10/general admission, $4/students and seniors. Modern Art Museum of Fort Worth. themodern.org. 817.738.9215.
FIRST FRIDAY AT THE MODERN, NOV. 4 / Enjoy live music and cocktails the first Friday of each month. Special cocktail: Harvest Moon. Performing: Ryan McCullough Band. Modern Art Museum of Fort Worth. themodern.org. 817.738.9215.
SID RICHARDSON MUSEUM, NOV. 12 AND NOV. 26 / 1 p.m. guided tour on artists who shaped public perception of the American West. 2 p.m. Live Performance by Roberta Atkins highlights the career of cowboy artist, Charles Russell, told from the perspective of his wife, Nancy Cooper Russell. NOV. 26: Tour only. Sid Richardson Museum. sidrichardsonmuseum.org. 817.332.6554.
COWBOY MUSIC AND FAMILY FUN, EVERY SUNDAY / Cowboy ballads, yodeling and western swing. Cowtown Opry mentors adults and youth to become performers and historians of Texas heritage music deriving from the cattle ranching culture. 2 p.m. Free. Historic Livestock Exchange building, 131 E. Exchange Ave. cowtownopry.org. 817.521.4969.
MOZART AND SALIERI, NOV. 4-6 / Beautiful works from both composers who were rivals in life. Tickets: Fri., 7:30 p.m.; Sat., 8 p.m.; Sun., 2 p.m. Varies by section. Fort Worth Symphony Orchestra. fwsymphony.org. 817.665.6000. Bass Performance Hall. basshall.com. 817.212.4280.
ELENA PAPANDREOU, NOV. 10 / Elena Papandreou teaches at the University of Macedonia in Thessaloniki and at the National Conservatory in Athens, where she is also giving postgraduate classes. 7:30 p.m. Tickets: 817.498.0363 or guitarsociety.org. Fort Worth Classic Guitar Society. Modern Art Museum of Fort Worth. themodern. org. 817.738.9215.
CHRIS SMITHER, NOV. 12 / For four decades, folk singer Chris Smither has turned the heads of critics, fans and other artists alike. 8 p.m. Tickets: $22. Performing Arts Fort Worth. McDavid Studio, 301 E. 5th St. basshall.com. 817.212.4280.
PIANIST ALESSIO BAX, NOV. 12 / 2 p.m. Tickets: $28/seniors $25/students $10. 817.877.3003 or chambermusicsocietyoffortworth.com. Modern Art Museum of Fort Worth. themodern.org. 817.738.9215.
JON KIMURA PARKER, PIANO AND CHOLIANG LIN, VIOLIN, NOV. 15 / Both Jon Kimura Parker and Cho-Liang Lin are recognized masters
stage and theater
AN EVENING WITH JOAN RIVERS, NOV. 2 / Joan Rivers is a force of nature and one of the hardest-working celebrities in the world. 7:30 p.m. Tickets: TBA. Performing Arts Fort Worth. Bass Performance Hall, 4th and Calhoun streets. basshall.com. 817.212.4280.
SHREK THE MUSICAL , NOV. 8-11 / Based on the Oscar-winning DreamWorks film that started it all, brings the hilarious story of everyone’s favorite ogre to life on stage. Time: TBA. Tickets: TBA. Performing Arts Fort Worth. Bass Performance Hall, 4th and Calhoun streets. basshall. com.
A SALUTE TO OUR VETERANS, NOV. 11 / Taps ‘n Tunes presents a USO-type show of song and dance. The Military Museum of Fort Worth will present a display of authentic military uniforms and memorabilia. 6-8:30 p.m. Free. Taps ‘n Tunes. Scott Theater. Fort Worth Community Arts Center, 1300 Gendy St. fwcac.com. 817.738.1938.
of their crafts. 7:30 p.m. Tickets: $15-$90. Van Cliburn Foundation. cliburn.org. 817.738.6536. Bass Performance Hall. basshall.com. 817.212.4280.
THY VALIANTNESS WAS MINE , NOV. 17 / Beethoven’s Coriolanus Overture and Finzi’s Incidental Music for Love’s Labours Lost. Principal harpist Alison Read performs Ginastera’s Concerto for Harp and Orchestra. 7:30 p.m. Tickets: $15-$45. Arlington Music Hall, 224 N. Center St., Arlington. symphonyarlington.org. 817.385.0484.
KYLE BENNETT, NOV. 18 / Fort Worth-based Kyle Bennett has made a name for himself as one of the area’s most talented singer-songwriters. His shows typically sell out and his crunchy combinations of rock and country soar up the Texas music charts. 8 p.m. Tickets: $27.50. Performing Arts Fort Worth. McDavid Studio, 301 E. 5th St. basshall.com. 817.212.4280.
RACHMANINOFF SYMPHONY, NOV. 18-20 / Rachmaninoff’s brooding and mysterious Symphony No. 2 is the centerpiece of this concert. Principal Horn Mark Houghton performs the beautiful Horn Concerto No. 1 by Richard Strauss for a perfect complement. Fri., 7:30 p.m.; Sat., 8 p.m.; Sun., 2 p.m. Tickets: Varies by section. Fort Worth Symphony Orchestra. fwsymphony.org. 817.665.6000. Bass Performance Hall. basshall. com. 817.212.4280.
HOME FOR THE HOLIDAYS, NOV. 25-27 / This Fort Worth Symphony holiday tradition is filled with joyous sounds of the season as well as jolly old St. Nick himself. Fri. and Sat., 8 p.m.; Sun., 2 p.m. Tickets: Varies by section. Fort Worth Symphony Orchestra. fwsymphony.org. 817.665.6000. Bass Performance Hall. basshall. com. 817.212.4280.
TOM RUSSELL , DEC. 1 / Tom Russell, a former
cab driver in Queens, N.Y., has amassed an impressive body of work, not to mention an endless stream of kudos. 8 p.m. Tickets: $27.50. Performing Arts Fort Worth. McDavid Studio, 301 E. 5th St. basshall.com. 817.212.4280.
VERIZON THEATRE / Verizon Theatre, Grand Prairie. verizontheatre.com. 972.854.5111. NOV. 1 / Gavin DeGraw and David Cook, 8 p.m. $39.75-$49.75
NOV. 5 / Max & Ruby, 1 p.m. $27.50-$37.50
NOV. 6 / Scream Tour — The Next Generation, 5 P.M.
$44.25
NOV. 12 / Bobby Brown, Johnny Gill and Ralph Tresvant, 7:30 p.m. $10-$85
BILLY BOB’S TEx AS / Fort Worth Stockyards. billybobstexas.com. 817.624.7117. (Ticket prices reserved/general admission. Friday and Saturday concerts 10:30 p.m. unless noted.)
NOV. 4 / Cory Morrow, $16/$12
NOV. 5 / 38 Special, $25/$15
NOV. 11 / Uncle Kracker, $20/$15
NOV. 12 / TBA
NOV. 18 / Lee Ann Womack, $22/$15
NOV. 19 / Jake Owen, $20/$15
NOV. 25 / Kevin Fowler, $20/$15
NOV. 26 / Randy Rogers, $20/$15
GRAPEVINE OPRY / gvopry.com. 817.481.8733.
NOV. 5 / Country Music Showcase
NOV. 12 / 24th Anniversary Spectacular
NOV. 19 / Country Music Showcase
NOV. 26 / Christmas Holiday Preview
MASTERWORk S CONCERT SERIES / Northeast Tarrant County. artscouncilnortheast.org. 817.283.3406.
JOSEPH AND THE AMAZING TECHNICOLOR DREAMCOAT, THROUGH NOV. 12 / Meet
Jacob, a busy father of 12 sons. Meet Joseph, who is always dreaming. Mon.-Sat., 7:30 p.m.; Sat.-Sun. 3 p.m. and 7:30 p.m. Tickets: $7-$16. Artisan Center Theater. 418 E. Pipeline Road, Hurst. artisanct.com. 817.284.1200.
CRAZY FOR YOU, THROUGH NOV. 12 / This George Gershwin musical starts in New York City with a stage-struck playboy named Bobby Child sent to a small, poor hick-town town in Nevada to close down the local theatre. Thurs.Sat. 7:30 p.m. Sat. 3 p.m. Tickets: $15/adult, $13/senior and student, $12/child and group of 10 or more. Plaza Theatre Company. 111 S. Main St., Cleburne. plaza-theatre.com. 817.202.0600.
CORPSE!, OCT. 28-NOV. 13 / Labeled by the New York Post as a “brilliant comedy thriller,” this frightfully funny whodunit about an out of work actor plotting to kill his wealthy twin brother will leave you laughing until it hurts. Thus. 7:30 p.m.; Fri.-Sat. 8 p.m.; Sun. 2 p.m. Tickets: $10-$22. Theatre Arlington, 316 W. Main St., Ar-
lington. theatrearlington.org. 817.275.7661.
A TUNA CHRISTMAS, NOV. 12-20 / It’s 24 hours before Christmas and the delightfully eccentric characters of Tuna, Texas, are attempting to cope with seasonal traumas such as a disaster prone little theatre production of A Christmas Carol. Times vary. Casa Mañana, 3101 W. Lancaster Ave. casamanana.org. 817.332.2272.
SANTA CLAUS THE MUSICAL, NOV. 26-DEC. 23 / An enchanting story that explains everything that is ever known about jolly old Saint Nick. Fri.-Sat., 1 p.m. and 5 p.m.; Sun., 2 p.m. Tickets: $20-$25. Casa Mañana, 3101 W. Lancaster Ave. casamanana.org. 817.332.2272.
SLAM: POETS AND PASSION IN PERFORMANCE , NOV. 19 / Live vocal sound adds energy to words, and physical expression speaks deeply. 7:30 p.m. Tickets: $10-$25. Artes de la Rosa. Rose Marine Theater, 1440 N. Main St. rosemarinetheater.com. 817.624.8333.
SEVEN IN ONE BLOW OR THE BRAVE LITTLE
Benefiting Care ity ® Foundation and NCHA Charities
Friday•December 2, 2011• 7:00 pm
Will Rogers Memorial Coliseum • Fort Worth, Texas
Presenting Sponsors
George and Amy Mercer
Platinum Sponsors
Bob Kingsley’s Country Top 40
Bonnell’s Fine Texas Cuisine
Fort Worth Home and Garden Show
National Cutting Horse Association
Grants
Parker County Health Foundation
The Inge Foundation
The Ryan Foundation
Walton Family Foundation
Gold Sponsors
Cook Children’s
First National Bank of Weatherford
Leonard Golf Links
Morrison Supply
Silver Sponsors
4K Ranch and Farm Operations
Bob Leonard Law Group
Coors Distributing Company of Fort Worth
Jerrys Auto Group
KickThePain.com
Mary Mike McKenzie
M-Pak, Inc.
Pence & Panache
Renaissance Worthington Hotel
Strategic Wealth Management, LLC
Texas Health Harris Methodist Hospital
The Milton Financial Group
Weatherford Regional Medical Hospital
Sonny Burgess
Shea Fisher
Radney Foster
Bob Kingsley
LoCash Cowboys
Dan Nevins
Jay Novacek
Sunny Sweeney and more...
Providing Services for Cancer Patients
George and Amy Mercer Honorary Chairs
Produced by
Lyn Walsh and Beverly Branch
KID, NOV. 17-DEC. 17 / Adapted from a classic fairy tale, this interactive play for children and adults features a blend of creative technology and live performance. Thurs 7:30 p.m.; Fri.-Sat. 8 p.m.; Sat. 3 p.m. Tickets: $10-$35. Circle Theatre, 230 W. 4th St. circletheatre.com. 817.877.3040.
SCROOGE THE MUSICAL , NOV. 18-DEC. 23 / A musical adaptation of the Dickens’ novel tells the tale of Scrooge and those ghostly visits on Christmas Eve. It’s a holiday classic the whole family can enjoy together. Mon.-Sat. 7:30 p.m.; Sat. 3 p.m. Artisan Center Theater. 418 E. Pipeline Road, Hurst. artisanct.com. 817.284.1200.
ANNIE , NOV. 18-DEC. 23 / America’s happiest musical tells the story of a spunky redheaded orphan who longs to find her birth parents. Thurs.-Sat. 7:30 p.m.; Sat. 3 p.m. Tickets: $15/ adult, $13/senior and student, $12/child and group of 10 or more. Plaza Theatre Company. 111 S. Main St., Cleburne. plaza-theatre.com. 817.202.0600.
IRVING BERLIN’S WHITE CHRISTMAS, NOV. 29-DEC. 4 / The classic holiday tradition White Christmas in a brand new Irving Berlin musical direct from Broadway. Times: Check Web site. Tickets: TBA. Performing Arts Fort Worth. Bass Performance Hall, 4th and Calhoun streets. basshall.com. 817.212.4280.
dance
FRIDAY NIGHT BREAKAWAY, ONGOING / Second and fourth Fridays. Lessons start at 8 p.m. Open dancing, 9 p.m.-midnight. Tickets: $6/general admission, $4/members, students, affiliates. Check Web site for changes and other events. Fort Worth Swing Dance Syndicate. First Jefferson Unitarian Universalist Church, 1959 Sandy Lane. fwsds.org. 817.451.1505.
SWINGING AT THE SOUTHSIDE, TUESDAYS / Enjoy swing dancing at the historic Southside Preservation hall every Tuesday with the Fort Worth Swing Dance Yahoo Group. 8-11:30 p.m. Tickets: $5. Fort Worth Swing Dance Syndicate. Southside Preservation Hall, 1519 Lipscomb St. fwsds.org. 817.926.2800.
A CLASSICAL ENCOUNTER WITH SAVION GLOVER, NOV. 1 / An evening with the king of tap dancing. 7:30 p.m. Tickets: Start at $22. Performing Arts Fort Worth. Bass Performance Hall, 4th and Calhoun streets. basshall.com. 817.212.4280.
sports
TEXAS CHRISTIAN UNIVERSITY / Football 817.257. FROG
TEXAS MOTOR SPEEDWAY / texasmotorspeedway.com. 817.215.8500.
AAA TEXAS 500 WEEKEND, NOV. 3-6 / Qualifying for the NASCAR Camping World Truck Series on Thursday, Nov. 3. NASCAR Sprint Cup and Nationwide Series Qualifying on Friday, Nov. 4, as well as the action-packed Camping World Truck Series WinStar World Casino 350k. Nationwide Series O’Reilly Auto Parts Challenge on Saturday and the AAA Texas 500 on Sunday, one of the most pivotal races in the Chase for the NASCAR Sprint Cup.
comedy
FOUR DAY WEEKEND, FRIDAY AND SATURDAY, ONGOING / This popular improvisational comedy troupe performs skits and songs based on audience suggestions. Four Day Weekend Theater. fourdayweekend.com. 817.226.4329.
HYENA’S COMEDY NIGHT CLUB, ONGOING / Various performances each week ranging from local to national stars. Hyena’s Comedy Night Club. hyenascomedynightclub.com. 817.877.5233.
ARLINGTON IMPROV AND RESTAURANT, ONGOING / Different performers weekly. 309 Curtis Mathes Way, Ste. 147, Arlington. 817.635.5555. improv.com.
lonestarfilmsociety.com. 817.924.6000.
FIRST SUNDAY FILM CLUB, NOV. 6 / Uptown Saturday Night Bill Cosby and Sidney Poitier star in this fun and funky comedy but other actors include Harry Belafonte, Flip Wilson and Richard Pryor. 2 p.m. Tandy Lecture Hall, Central Library, 500 W. 3rd St. fortworthgov.org/library. 817.871.7323.
FILMS AT THE MODERN / The Modern Art Museum of Fort Worth offers a variety of events and programs on films. Check the Web site for details on titles, times, tickets and descriptions. themodern.org/ films.html.
galleries
OPEN STUDIO NIGHT, NOV. 11 / Second Friday of each month. Artists demonstrate various forms of glass art. Raffle on a piece of glass art. Free. 6-9 p.m. SiNaCa Studios School of Glass, 1013 W. Magnolia Ave. sinacastudios.org. 817.899.0024.
FOCUS GALLERY ONE, NOV. 11-DEC. 30 / Featuring the work of Stephanie Clark. Mon.-Fri. 9 a.m.-5 p.m.; Sat. 10 a.m.-5 p.m. Free. Fort Worth Community Arts Center, 1300 Gendy St. fwcac.com. 817.738.1938.
FOCUS GALLERY TWO, NOV 11-DEC 30 / Featuring the work of Elaine Pawtowicz. Mon.-Fri. 9 a.m.-5 p.m.; Sat. 10 a.m.-5 p.m. Free. Fort Worth Community Arts Center, 1300 Gendy St. fwcac.com. 817.738.1938.
other attractions and events
LOG CABIN VILLAGE / Scheduled activities give children the chance to experience 19th century frontier life. Tue.- Fri. 9 a.m. - 4 p.m. (gates close at 3:30 p.m.) Sat. and Sun. 1-5 p.m. (gates close at 4:30) Log Cabin Village. logcabinvillage.org. 817.392.5881.
FORT WORTH HERD CATTLE DRIVE, ONGOING / The world’s only twice daily cattle drive. Historic Fort Worth Stockyards on East Exchange Avenue in front of the Fort Worth Livestock Exchange Building. 11:30 a.m. and 4 p.m.
STOCKYARDS CHAMPIONSHIP RODEO, ONGOING / Rodeo action Friday and Saturday night, year-round at historic Cowtown Coliseum, 121 E. Exchange Ave. 8 p.m. Tickets: $15-$20.
STOCKYARDS WALKING TOURS, SATURDAYS / Cowboy Tour: Historical facts, culture and stories of the Stockyards. 10 a.m., 12 p.m., 2 p.m., 4 p.m. Tickets: $4-$7. Available in Spanish, French, German, Japanese and English. Stockyards Station, 130 E. Exchange Ave.
5TH ANNUAL LONE STAR INTERNATIONAL FILM FESTIVAL, NOV. 9-13 / More than 60 screenings of more than 40 films from around the world. In Sundance Square. For tickets and other information:
CATTLE BARON MANSIONS, ONGOING / Tour the Ball-Eddleman-McFarland House and Thistle Hill mansion. Wed.-Fri., hourly, 11 a.m.-2 p.m. Sun., hourly, 1 p.m-3 p.m. Tickets: $15/adults, $7.50/children 12 and under. Ball-Eddleman-McFarland House, 1110 Penn St. Historic Fort Worth. historicfortworth.org. 817.332.5875.
Benefiting the Residential Program of ACH Child and Family Services
Wednesday, November 9, 2011 | Reata Restaurant
Sally Brumbaugh and Melinda Teitelbaum Co-Chairs Cami Goff and Shannon Ricca Honorary Chairs
Tickets $500 – Tables from $2,000 Cocktails and music on the rooftop | Dinner in the dining room
Event Sponsors
PRESENTING SPONSOR
Julie and Glenn Davidson
KINGS OF COMEDY
Jean and Stan Harrell
Cheryl and Fred Moore
GIGGLERS
Sally and Larry Brumbaugh & Leanne and Jack Huff & Delisa and Jackie
Read & Linda and Drew Springer & Melinda and David Teitelbaum
Judy and Jerry Cagle
Joanie and Toby Darden & Cami and John Goff & Donna and Mike Jones & Becca and Mark Stupfel
Bonnie and Alan Petsche
JOKERS
Baker Hughes
Bank of Texas
Alan and Sarah Bennett
Laura and Greg Bird
Sue and John Allen Chalk
Fort Worth, Texas magazine
GM Financial
M. Gale & Associates, LLC
Ann and Russell Morton
QuikTrip Corporation
Melisa and Steve Schultz
COMEDIANS
Stephanie and Michael Dike & Jodette and Scott Neely & Shannon and Frank Ricca & Susan and Marshall Young
Shannon and James Haddaway
Lynn and Cam Newman & Valerie and C.W. “Dub” Stocker
HUMORISTS
Kirsten and Richard Cameron & Debi and Brent Hicks
Tami and Peter Duncan & Linda and Bob Gaudin
Vivian and Robert Ferguson
Shannon and Mark Hart
Suzanne and Bruce James
Sarah and John Jarrett
LINBECK
Michael Mayes
Judy and Bob McNamara
National Bank of Texas
Networking Results
Penny and Thomas Olle
Pier 1 Imports
Karen Rainwater
Lou and Malcolm Street
Jana Talbott
Virtuoso, Ltd.
Sally and Dean Wise
For more information, contact Paula Koehn at 817.886.7134 or pkoehn@achservices.org
SHINJUKU STATION RESTAURANT — named for the world's busiest train station offers culinary experiences rarely available to Fort Worth diners unless they are visiting Japan. One is a cook-it-yourself dish called Ishiyaki — Kobe beef sashimi. Four heavily marbled slices of beef are served with a hot, black river stone on a bed of rock salt. Diners may cook the meat to taste on the hot rock, but we'd suggest leaving it on the rare side. Also on the entrée are sautéed mushrooms and grated radish and ginger root. To learn more, turn the page.
128 now open: Shinjuku Station / 132 review: Fire Oak Grill / 134 listings
Culinary ventures in and around town
Unique Concept
The namesake for the new Shinjuku Station Restaurant is the busiest train station in the world, serving around four million passengers a day in Tokyo. So, food options located around this swarming rail station naturally cater to patrons on the move.
by Courtney Dabney
It was owner Jarry Ho wHo came up witH sHinJuku station’s concept. He and his brother-in-law, co-owner casey kha, began serving high-end Japanese pub-grub to their growing clientele on magnolia last June.
a lthough the lacquered red front door is welcoming, chances are you will find parking in the back and enter through the lovely patio area. with cooler nights finally upon us, this is the place to meet friends amongst vines and wrought iron fences. But if that is already full when you arrive, the sleek and simple seating
options inside will do just fine. take your pick from sitting at the bar area, various tables, or at the sushi bar. there are lots of little nooks to explore.
the chef’s special roll ($12), changes weekly. the night we visited, it was an interesting mix of white tuna, smoked salmon, white grapes, roasted peppers and crispy potato strings with a citrus ponzu sauce. since the idea here is to sample and share several appetizer-sized dishes, the fresh sushi was just the beginning.
w hile we had just started on our sushi roll, we were presented with an order of stir-fried edamame ($5), and suddenly all our attention shifted to devouring the contents of that little bowl. i know you have had edamame beans before, and probably liked them, with a thick coating of sea salt, but these added heavy garlic and spicy notes that made them irresistible. w ho needs French fries? t his recipe takes the humble soybean to new heights. they are truly addictive.
Located at: 711 W. Magnolia Ave. For reservations call: 817.923.2695 $-$$
i had to try the okonomiyaki, which you can’t find anywhere else in town. this traditional working man’s food — a mountain potato pancake — is a savory pizza-like dish very popular in Japan. most every neighborhood has a favorite okonomiyaki shop that serves nothing else. i guess it would be the equivalent of our taco stands or hot dog joints, where patrons swear, “this is the best place in town.” this version has shaved cabbage and pork belly mixed into the batter. it is dusted liberally with salty, dried Bonita flakes just prior to presentation, and the heat from the pancake makes the dried fish appear to dance over the top. t his one was spot on, draped with a drizzle of mayonnaise and shaved nori or black seaweed.
the most pricey item on the menu is the
Shinjuku Station co-owners (from left) Casey and Elyssa Kha and Jarry and Mary Ho.
The Art of Giving Award is bestowed to women who have enriched lives and improved livelihoods through their dedication to the community, organizations and/or a specific philanthropic cause. They are women who possess exceptional generosity, civic responsibility and leadership.
Please go to fwtx.com to vote for one of the five final candidates from each of the following regions: Fort Worth (includes Parker and Johnson Counties), Arlington/ Mansfield and Northeast Tarrant County.
Closing for the final ballot is Nov. 30. We look forward to honoring these selfless givers who, by example, have encouraged others to support local organizations and causes.
Ishiyaki or Kobe beef sashimi ($23). It, too, is a local rarity and worth a try. This comes with four heavily marbled and thinly sliced pieces along with a hot, black river stone in a bed of rock salt so you can cook your meat to taste. (Trust me. Go rare on this.) The beef itself is just a taste to experience and does not require much chewing. Don’t expect to get full on this one item. Remember, you are not ordering a Porterhouse.
On the few times I forked over for the real deal in Kobe, Japan, the meat literally melted in my mouth, more like fat marbled with a little meat. Not complaining. Just noting the difference. It is served alongside a combination of sautéed brown beech and Enoki mushrooms that were very flavorful, as well as with grated radish and ginger root garnishes.
For dessert, we had the ice cream filled Mango Mochi ($5). Mochi is a sticky paste of finely blended white rice, so it is chewy. This layer is wrapped around a scoop of mango ice cream. The dessert is fun and not too sweet.
The shotgun-style layout is reminiscent of a typical Iziyaki (or family-run, tapas joint) you would find around Shinjuku Station in Tokyo. Some walls sport exposed brick while others are wrapped in warm wood planks. The tables are a modern black wood grain. Photos of Shinjuku Station hanging throughout set the scene.
You can’t escape feeling hip, like you stumbled onto a well-kept secret. Again, everything here is intended to be shared with friends, so make sure to invite some to explore along with you.
A Peach in Parker County
You will find the Fire Oak Grill on the square across from the historic courthouse. Chef Eric Hunter opened it in 2007, and it has become one of Weatherford’s favorite upscale eateries.
by Courtney Dabney
Housed in a building that still flaunts its turn-ofthe-century charm, the classy and creative menu at fire oak grill displays the chic side of cowboy chic.
everything about the place speaks casual, comfortable and cowboy. the soaring ceilings clad in their original antique tin tiles and the creaking hardwoods underfoot all lend to that vintage ambience. of course, its location on the square helps set the right mood, as does the collection of Western art on the walls and the stuffed critters throughout.
you think you know what you’re in for right away. t hen you open the menu and are surprised by the unique offerings it contains.
aigrette ($10)? What no calf fries?
the huge scallops arrived perfectly seared. they were presented inside traditional cornhusks resting atop tamale filling. the scallops were meaty and salty and an unexpectedly large portion. Plenty to savor along with the buttery and rich masa seasoned tamale and roasted smoky flavor from the tomato vinaigrette.
While the entrees cover the spectrum from lamb chops to trout, you won’t find a chicken fried steak anywhere, so don’t ask for one. instead, i had one of the best rib-eye steaks of the year. the beeman ranch rib eye ($40) is served with roasted garlic whipped potatoes, grilled white asparagus and a red onion Pablano jam on top.
hunter explained what is so special about the beeman ranch herd. the animals are a cross between our familiar red angus and the extremely rare (none found anywhere else in the world outside of Japan) a kaushi cattle. unlike the more famous Japanese breed of Wagyu, which are prized for their very high fat content, a kaushi cattle offer the opposite benefit: an extremely high ratio of healthy (mono-unsaturated) fats.
consider that your agriculture lesson for the day. all you care about is whether it was a good steak. yes it was! the meat had a nice texture with little marbling but great flavor, all achieved with no other seasoning than salt and pepper. the grill marks were evenly displayed, and the sweet and spiciness of the homemade jam was great against the salty beef. the white asparagus was crunchy and added a slightly bitter note. it was a man-sized meal, but don’t worry, fire oak has equally large take-home bags.
everything has a decidedly texan twist, but with an artful hand. remember that chef eric hunter came up through the ranks, working with the likes of chef Paul a lbrecht and chef tim love before striking out on his own.
for an appetizer, how about seared diver scallops with tamale and smoked tomato Vin-
for dessert, i sampled one of the house specialties, a chocolate caramel tart ($6). it is about the size of a reese’s Peanut butter cup. at first glance, you may feel you have been gypped, but it is honestly so rich and decadent, you really could not take any more than that. the crunchy chocolate graham cracker crust is filled with a smooth combination of milk chocolate and caramel. it was like the best fudge ever.
every bite was an adventure, just the way fine dining should be. i can’t wait to see what will inspire hunter next and how his menu will morph over the years.
restaurant guide
The Listings section is a readers service compiled by the Fort Worth, Texas magazine editorial staff. The magazine does not accept advertising or other compensation in exchange for the listings. Listings are updated regularly. To correct a listing or request a restaurant be considered for the list, contact Paul K. Harral at pharral@fwtexas.com.
pricing: $ Entrees up to $10, $$ Entrees $10-$20, $$$ Entrees $20-$25, $$$$ Entrees $25 and over
american
Arlington/Mid-Cities
BABE’S CHICKEN DINNER HOUSE / 230 N. Center St., 817.801.0300. Lunch Hours 11am-2pm Mon.-Fri.; Dinner Hours 5pm-9pm Mon.-Fri; All Day 11am-9pm Sat. and Sun. $
tHE ROSE GARDEN tEA ROOm / 7200 Camp Bowie Blvd., 817.731.7673. 11:30am-3:30pm Mon-Sat.; 12pm3:30pm Sun. $
vIDAlIAS SOUtHERN CUISINE / 200 Main St., 817.210.2222. 6am-10pm Sun.-Thu.; 6am-10:30pm Fri. & Sat.; 10am-2pm Sun. $$ wEStSIDE CAFé / 7950 W. Camp Bowie Blvd., 817.560.1996. 6am-10pm daily. $ tHE zODIAC ROOm At NEImAN mARCUS / 2100 Green Oaks Blvd., 817.989.4650. 11am-3pm Mon.-Sat $$
Grapevine
wINEwOOD GRIll / 1265 S. Main St., Grapevine, 76051 817.421.0200. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $$-$$$
Keller/Lake Country
CIty HAll REStAURANt At ARtHOUSE / 201 Town Center, 817.741.2433. 11am-9pm, Mon.-Tues.; 11 am10pm, Wed.-Thurs.; 11am-11 pm, Fri.-Sat; 10am-3pm, Sun. $-$$ HARBOR ONE / 9315 Boat Club Rd., 817.236.8150. 10am-6pm Wed.-Sun. $ Roanoke
BABE’S CHICKEN DINNER HOUSE / 104 N. Oak, 817.491.2900. Lunch Hours 11am-2pm Mon.-Fri.; Dinner
TEXAS DE BRAZiL / 101 N. Houston St., 817.882.9500. 4:30pm-9:30pm Sat.; Brunch 11am-3pm Sun.; Dinner 4pm-9pm Sun. $$$
Grapevine
BOi NA BRAZA / 4025 William D. Tate, 817.329.5514. 5pm-9:45pm (last seating) Sat.; 5pm-8:45pm (last seating) Sun. $$$
burgers & sandwiches
Arlington
AL’S hAmBuRGER’S / 1001 N.E. Green Oaks Blvd., 817.275.8918. Breakfast Hours 7am-11pm; 11am-9pm Mon.-Sat. $ ChAPPS / 2045 N. Hwy. 360, 817.649.3000. Other locations: 153 Southwest Plaza (1-20 & Little Road), 817.483.8008. 2596 E. Arkansas, 817.460.2097. 11am-
9pm Sun.-Thu.; 11am-9pm Fri.-Sat. $ OLD TOWN hAmBuRGERS / 2406 W. Park Row Dr., 817.276.9191. 11am-9pm Daily. $ Fort Worth DuTCh’S / 3009 S. University Dr., 817.927.5522. Chef Grady Spears is at it again with his newly opened burger joint. Laid-back atmosphere with good-tasting burgers and fries. 11am-9pm Mon.-Thu.; 11am-10pm Fri.-Sat.; 11am-9pm Sun. $ ThE GREAT OuTDOORS / 3204 Camp Bowie Blvd., 817.877.4400. 9am-9pm Mon.-Sat.; 10am-8pm Sun. $ kiNCAiD’S / 4901 Camp Bowie Blvd., 817.732.2881. Other location: 4825 Overton Ridge Blvd., 817.370.6400 11am-8pm Mon.-Sat. $ ThE LOvE ShACk / 110 E. Exchange Ave., 817.740.8812.; 817 Matisse, Ste. 445, 817.348.9655. 11am-9pm Sun.-Tue.; 11am-10pm Wed. & Thu.; 11am1am Fri. & Sat. $ m & O STATiON GRiLL / 200 Carroll St., 817.882.8020. 11am-3pm Mon.; 11am-8:30pm Tue.Sat.. $
PAPPA’S BuRGERS / 2700 W. Freeway, 817.870.9736. 11am-9pm Sun.-Thu.; 11am-11pm Fri. & Sat. $-$$ ThE POuR hOuSE SPORTS GRiLL / 2725 W. 7th St., 817.335.2575. 11am-2am Mon.-Sat.; 11am-midnight Sun. $ TOmm Y’S hAmBuRGERS / 2701 Green Oaks Rd., 817.735.9651. Other locations: 5228 Camp Bowie Blvd., 817.569.1111. 3431 W. 7th St., 817.885.7500. 11am-9pm Mon.-Thu.; 11am-10pm Fri.-Sat.; 11am-6pm Sun. $
Z’S CAFÉ / 1300 Gendy St. 817.989.2233. 10am-2pm Mon.-Sat. $
Southlake
JOhNNY B’S BuRGERS & ShAkES / 2704 E. Southlake Blvd., 817.749.0000. 10:30am-8:30pm Mon.-Thu.; 10:30am-9pm Fri.-Sat.; 10:30am-3pm Sun. $
continental
Arlington
CAFÉ AT DAiREDS / 2400 W. I-20 (Temporarily Closed for Remodeling), 817.465.9797. Other Location: 15 Skyline Dr., Arlington, 817.465.9797. 12pm-6pm Sun.; 9am-6pm Mon.; 9am-9pm Tue.-Thu.; 9am-6pm Fri.; 8:30am-5:30pm Sat. $-$$
Arlington iRiS BAGEL AND COFFEE hOuSE / 5801 W. Interstate 20, 817.561.9989. 5:30am-2pm Mon.-Sat.; 7am-2pm Sun. $
Fort Worth
ARTiSAN BAkiNG COmPANY / 4900 White Settlement Rd., 817.821.3124. 9am-5pm Tue.-Fri., 8am-noon Wed. & Sat. at the Farmer’s Market. $ BAkER BROS. AmERiCAN DELi / 6333 Camp Bowie Blvd., Ste. 244, 817.989.1400. Other Location: 501 Carroll St., Ste. 658., 817.332.0500. 11am-9pm daily. $ BLACk ROOSTER BAkERY / 2430 Forest Park Blvd., 817.924.1600. 7am-4pm Tue.-Fri., 8am-2pm Sat. $ BLuEBONNET BAkERY / 3905 Camp Bowie Blvd., 817.731.4233. 7am-6pm Mon.-Fri.; 7am-4pm Sat. $ BOOPA’S BAGEL DELi / 6513 N. Beach St., 817.232.4771. 5:30am-2pm Mon.-Fri.; 6:30am-2pm Sat.; 6:30am-1pm Sun. $
CARShON’S DELiCATESSEN / 3133 Cleburne Rd., 817.923.1907. 9am-3pm Mon.-Sat. $ ThE CuPCAkE COTTAGE / 5015 El Campo Ave.,
817.737.4469
11 a.m.-10 p.m. Sun.–Thurs. and until 11 p.m. Fri. & Sat.
Step into Fortuna Italian Restaurant and you might have flashbacks to Little Italy in New York or Chicago, where you will find restaurants by Italians for Italians. Wall murals depict Venice, Tuscany and Rome — and the Colosseum, where the goddess Fortuna was believed to preside over the fate of the gladiators.
Fortuna is exactly what you would expect to find in cities flooded by the initial waves of Italian immigrants to the United States. It is an affordable spot for a family dinner or date night and a place to meet a friend any time. Prices are reasonable, the portions are ample and the service is always friendly, as you would expect in a neighborhood place where the guests are more than customers. And they are not confused when a diner asks for a combination that is not listed on the menu.
The namesake goddess Fortuna smiles on those who have found this place. If you haven’t visited this Westside mainstay, give it a look.
817.732.5670. 10am- when the last cupcake is sold. Tue.-Sat. $ ESPERANZA’S MEXICAN CAFÉ & BAKERY / 2122 N. Main St., 817.626.5770. Other location: 1109 Hemphill St., 817.332.3848. 6:30am-7pm daily. $ j. RAE'S / 935 Foch St., 817.332.0090. 9 am-6pm Mon.-Fri.; 10am-4pm Sat. $ jASoN'S dElI / jasonsdeli.com. Hours vary. $-$$ Kol ACHE SHoPPE / 6724 Brentwood Stair Rd., 817.457.0071. 6am-noon Tue.-Sat.; 7am-noon Sun. $ MCKINlEY’S FINE BAKERY & CAFE / 1616 S. University Dr., 817.332.3242. 8am-6:30pm Mon.-Sat.; 11am-5pm Sun. $ PANERA BREAd / 1700 S. University Dr., 817.870.1959. Other location: 1804 Precinct Line Rd., 817.605.0766; 1409 N. Collins, Arlington, 817.548.8726; 2140 E. Southlake Blvd., Ste. S. 817.416.5566 6:30am-9pm Mon.-Sat.; 7am-8pm Sun. $ THE SNooTY PIG / 2401 Westport Pkwy., Ste. 120, 817.837.1077. Other locations: 1540 Keller Pkwy, Ste. 107, Keller, 817.431.0064. 6:30am-2pm Mon.-Fri., 7am2pm Sat. & Sun. $ SwEET SAMMIES / 825 Currie St., 817.332.0022. 10am-9pm Sun.-Wed.; 10am-10pm Thu.-Sat. $ SwISS PASTRY SHoP / 3936 W. Vickery, 817.732.5661. 10am-5:30pm Tue.-Fri.; 10am-4pm Sat. $ YoFE CAFE / 817 Currie St., 817.966.2065. 6 am-8pm Mon.-Fri.; 6am-10pm Sat.-Sun. $ YoGI’S BAGEl CAFE / 2710 S. Hulen St., 817.921.4500. 6:30am-9pm Mon.-Fri.; 7am-9pm Sat.; 7:30am-3pm Sun. $
Grapevine
MAIN STREET BREAd BAKING CoMPANY / 316 Main St., 817.424.4333. 6:30am-6:30pm daily. $ THE SNooTY PIG / 4010 William D. Tate, 817.283.3800. 6:30am-2pm Mon.-Fri.; 7am-2pm Sat.Sun. $
CHIMY’S CERvECERIA / 1053 Foch St., 817.348.8888. 11am-midnight Mon.-Sat. $ CHIPOTLE / 3050 S. Hulen St., 817.735.8355. Other locations: 3000 W. 7th St., 817.348.8530. 4484 Bryant Irvin Rd., 817.735.4506. 1312 W. Pipeline Rd., 817.595.3875. 3010 E. Southlake Blvd., 817.748.4745. 11am-10pm daily. $ DOS GRINGOS / 1015 S. University Dr., 817.338.9393.
11am-9pm Sun.-Thu.; 11am-11pm Fri.-Sat. $ EL ASADERO / 1535 N. Main St., 817.626.3399. 11am10pm Sun.-Thu.; 11am-midnight Fri.-Sat. $-$$ EL FENIX / 6391 Camp Bowie Blvd., 817.732.5584. 11am-10pm daily. $ EL R ANCHO GRANDE / 1400 N. Main St., 817.624.9206. 11am-9pm Mon.-Thu.; 11am-10pm Fri.Sat. $-$$
ESPERANZA’S MEXICAN BAKERY & CAFE / 2122 N. Main St., 817.626.5770. Bakery and Cafe: 6 am-7pm daily. Other location: 1601 Park Place Ave., 817.923.1992. 6:30am-9pm Mon.-Thurs.; 6:30am-10pm Fri.-Sat.; 6:30am-5pm Sun. $
HACIENDA SAN MIGUEL / 2948 Crockett St., 817.386.9923. 11am-10pm Sun.-Thu.; 11am-midnight Fri. & Sat. $-$$ JOE T. GARCIA’S / 2201 N. Commerce, 817.626.4356. Cash only. 11am-2:30pm, 5pm-10pm Mon.-Thu.; 11am11pm Fri.-Sat.; 11am-10pm Sun. $$
LA FAMILIA / 841 Foch St., 817.870.2002. 11am-10pm Mon.-Fri.; 10am-11pm Sat. $
LA PLAYA MAYA / 6209 Sunset Dr., 817.738.3329. Other locations: 1540 N. Main St., 817.624.8411. 3200 Hemphill St., 817.924.0698. 11am-10pm Mon.-Thu.; 11am-11pm Fri.; 10am-11pm Sat.; 10am-10pm Sun. $ LOS MOLCAJETES / 4320 Western Center Blvd., 817.306.9000. 11am-9:30pm Mon.-Thu.; 11am-10pm Fri.Sat.; 11am-9pm Sun. $ LOS vAqUEROS / 2629 N. Main St., 817.624.1511. Other Location: 2880 W. Berry St., 817.769.3070.11am9pm Mon.-Thu.; 11 am-10pm, Fri.-Sat.; 10:30am-9pm Sun. Other location: Crown Valley Golf Club, 29 Crown Road, Weatherford. 817.441.2300 $
MAMBO’S / 1010 Houston St. in the Park Central Hotel, 817.336.3124. 11am- 2pm Mon.-Fri.; 5pm-midnight Tue.Thu.; 5pm-2am Fri.-Sat. $
MI COCINA / 509 Main St., 817.877.3600. Other location: 4601 W. Freeway (I-30 and Hulen), 817.569.1444. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $
OLD RIP'S TEX MEX / 3105 Cockrell Ave., 817.207.0777. 7:30 am-9:30 pm daily (open later for private parties or if there is a crowd). $-$$
THE ORIGINAL / 4713 Camp Bowie Blvd., 817.738.6226. 11am-9pm Tue.-Thu.; 11am-10pm Fri.-Sat.; 11am-9pm Sun. $
PACO & JOHN / 1116 8th Ave., 817.810.0032. Breakfast/Lunch hours: 7:30am-2:30pm Mon.-Fri.; 10am-2pm Sat.; Dinner hours: 5:30pm-9pm Mon.-Sat. $$ PAPPASITO’S CANTINA / 2704 W. Freeway, 817.877.5546. Other location: 321 W. Road to Six Flags, Arlington, 817.795.3535. 11am-10pm Sun.-Thu.; 11am11pm Fri.-Sat. $$ all locations
PULIDOS / 2900 Pulido St., 817.732.7571. Other location: 5051 Hwy. 377 S., 817.732.7871. 11am-9:30pm Mon.-Thu.; 11am-10pm Fri.-Sat. $ RIvERA’S MEXICAN GRILL AND MARKET / 900 SH 183, White Settlement, Fort Worth, 817.367.0109. 7am-9pm, Mon.-Thu.; 7am-10pm, Fri.; 7am-11pm, Sat.; 9am-5pm, Sun. $-$$
RED CACTUS RESTAURANT / 3005 S. University Dr., 817.927.2933. 9am-9pm Mon.-Sun. $ RIO MAMBO / 6125 SW Loop 820, 817.423.3124. 11am9:30pm Sun.-Thu.; 11am-10:30pm Fri.-Sat. $$ SALSA FUEGO / 3520 Alta Mere Drive, 817.560.7888. 11am-8:30pm Mon.-Thu.; 11am-9:30pm Fri. & Sat. $ TRES JOSES COCINA MEXICANA / 4004 White Settlement Rd., 817.763.0456. 11am-9pm Tue.-Thu.; 11am-10pm Fri.-Sat.; 11am-9pm Sun.; Closed Mon. $$ UNCLE JULIO’S / 5301 Camp Bowie Blvd., 817.377.2777. 11am-10:30pm Sun.-Thu.; 11am-11:30pm Fri.-Sat. $$ Southlake MI CHULA’S / 1431 Southlake Blvd., Ste. 551, 817.756.6920. 11am-9pm Sun-Thu.; 11am-9:30pm Fri. & Sat. $$
YTo our sponsors and all who made our event so successful.
Honoring U.S. Congresswoman Kay Granger June 17, 2011
For her outstanding achievements and dedication to both family and community, Fort Worth Can! Academy is pleased to present Congresswoman Kay Granger with the Motherhood: Lifetime Achievement Award.
Chancellor’s List Sponsor: Media Sponsor: Photography Sponsor:
Honor Roll Sponsors: Donations:
BDO J. Dee Flamming Murray Creative Brand Management Sam’s Club Southwest Airlines Texas Rangers Tiffany & Co.
Steering Committee Honorary Chair: Diane Stow
Master of Ceremonies: Scott Murray
Steering Committee Co-Chairs: Larry Mallory and Jason Vinson
We Stand on Our Reputation
eye. To ensure that your investment will stand
technologies, the highest quality products, and up-to-the-minute installation training. In business since 1995, the Fort Worth native
Dedicated to providing his customers with quality work at a fair price, he offers an exten-
Texas, like Fred Parker Custom Homes. Let Ramon Roofing give you an estimate for
817.924.1645 your new roofing installation or replacement.
seafood
Arlington
FISH CITY GRILL / 3900 Arlington Highlands Blvd., 817.465.0001. 11am-10pm Mon.- Thu.; 11am–11pm Fri.Sat.; 11am- 9pm Sun. $-$$
FISH CITY GRILL / 2750 E. Southlake Blvd., Ste. 130, 817.748.0456. 11am-10pm Mon.-Thu.; 11pm-11pm Fri. & Sat.; 11am-9pm Sun. $-$$
TRULUCK’S SEAFOOD, STEAK & CRAB HOUSE / 1420 Plaza Pl., 817.912.0500. 5pm-10pm daily. $$$
Willow Park
FISH CREEK / 4899 E. I-20., 817.441.1746. 4pm-9pm Mon.-Thu.; 4pm-10pm Fri.; 4pm-9pm Sat.; 11am-9pm Sun. $$
southwest
Fort Worth
BLUE MESA BAR & GRILL / 1600 S. University Dr., 817.332.6372. Other Location: 1586 E. Southlake Blvd., Southlake, 817.416.0055. Fort Worth: 11am-10pm Mon.-Thu.; 11am-11pm Fri.-Sat.; 9am-10pm Sun.; Southlake: 11am-10:30pm Fri. & Sat.; 9am-9:30pm Sun. $$
THE WILD MUSHROOM STEAK HOUSE AND LOUNGE / 1917 Martin Drive, 817.599.4935. 5pm-9pm Mon. - Fri.; 5pm-10pm Sat. $$-$$$$
People and events that shaped our city
fwflashback
April 11, 1918
36th Infantry Division
THE 36TH INFANTRY DIVISION — MADE UP OF NATIONAL GUARD SOLDIERS from Texas and Oklahoma — trained at Camp Bowie from the unit’s formation in 1917 until it sailed for France in July 1918. What we now know as Veterans Day began as Armistice Day to commemorate the cease of hostilities in World War I on the 11th hour of the 11th day of the 11th month. In this photograph, the 36th Division parades on Main Street. The division suffered 2,584 casualties, including 466 killed in action.
Courtesy, Ruth Dearmin Cooke Collection, Special Collections, The University of Texas at Arlington Library, Arlington, Texas
GRAPEVINE 901 Highway 114 E. 817.416.3100 www.ParkPlace.com
TRUE BELIEVERS
Ask Greg and Melissa Swindle why they drive a Lexus, and the Arlington residents will tell you they’ve chosen the luxury auto manufacturer for its safety features. Though it may seem like a simple profession, the Swindles are living proof testifying to the safety of the SUV. In September, shortly after leaving their place of business, Melissa lost control of her 2011 GX460 and was involved in a single car roll-over. The auto rolled four times, landing upright; Greg watched the accident unfold from the side mirror of his Toyota truck. Lexus Safety Connect immediately responded to the crash and sent medical help. Melissa was taken to Harris Methodist, but she only suffered minor injuries. “I am blessed to have only had a sprained shoulder and some cuts and bruises from the glass, but I walked away,” Melissa said. “To see my car the next day made me realize I am very blessed, and Lexus makes a safe vehicle.”
The day following the crash, the Swindles visited Park Place Lexus Grapevine to purchase a replacement. The dealership located an auto and provided Melissa with a loaner in the interim. Their prompt service and concern for Melissa’s well-being touched the couple. “The service and caring attitude of Park Place Lexus separates them from all other Lexus dealers,” Greg said. And “the safety and reliability of the Lexus brand separates it from all other luxury vehicles. Without the safety of the GX460, I could be without my wife, and her daughters could be without their mother.”
