Dining Out bistro on magnolia Here’s to 10 great years and 10 more! 817.877.0700 lilisbistro.com Join us in Celebrating 10 Years 3700 Mattison Ave. • Fort Worth, 76107 817-989-0007 • fwpiola.com We’ll miss the burgers but look forward to seasonal to-go items such as beef stew and chili from Burgundy’s Local. Photo courtesy of Burgundy’s Local Burgundy’s Local Jon and Wendy Taggart, producers of Burgundy Pasture Beef and owners of the market called Burgundy’s Local in Fort Worth’s Cultural District (and another in Dallas), aim to give us more ways to eat well. Instead of grilled-to-order burgers, they’re planning a ready-made meal service featuring the natural/grass-fed beef raised on their cattle ranch down in Grandview. Plans to be implemented later this month or in early October call for making three to fi ve different heat-and-eat entrees available weekly, each serving two to four portions. Menus will change seasonally, with rotating dishes each week. Look for items such as meatloaf, meatballs, steak, taco meat, shanks, stews and chili, as well as items made with pasture-raised pork or chicken. “This will truly evolve us from the pasture to the plate. We’re keeping the recipes simple, our ingredients basic and pure, in order to hold costs down,” says Wendy Taggart. 3326 W. 7 th St., Fort Worth, 817-878-2722 or burgundypasturebeef.com.