2018 eats We’d tell you to mark these new places on your calendar but getting a restaurant open and nailing down an exact date is a tricky proposition. The new year looks promising, as some of our favorites are adding second locations and interesting out-of-town chefs are headed our way. This is not a complete list by any means. We just wanted to give you a taste of what’s happening in the new year. We have included some dates as provided by the restaurant but, as they say, watch this space. BARBECUE Billy’s Oak Acres BBQ Relocating from near Lake Worth, Billy Woodrich’s popular ’cue joint takes over a former watering hole on the stretch of Camp Bowie nicknamed Highway 80 West, between Alta Mere and Loop 820 West. In addition to ribs, brisket and pulled pork, look for chicken-fried steak and specials that include prime rib and wagyu beef short ribs. 7709 Camp Bowie West, Fort Worth, 817-367-2200. Heim Worth the wait Heim Barbecue Another new River District entry, Heim Barbecue expands its reach by acquiring a 7,335-square-foot former VFW post. The big brick building includes an indoor-outdoor bar area and garden for live music, and the menu offers all the favorites, including burnt ends. Plans are for a late-night menu, too. 5333 White Settlement Road, Fort Worth, 817-876-2741, heimbbq.com. Lockhart Smokehouse Follow your nose to the popular Central Texas barbecue restaurant, which is set to open with the 2018 baseball season at Texas Live! in Arlington. lockhartsmokehouse.com Salt Lick BBQ Another Hill Country favorite makes its way to Grapevine. While the site off Grapevine Mills Parkway is under development, old oak trees will remain to give Salt Lick some of the feel of their Driftwood location. (Late 2018) saltlickbbq.com Ten 50 BBQ An ambitious creation by Chili’s founder Larry Lavine, this outpost of the Richardson original will give Grapevine more barbecue to chew. Using post oak for Central Texas-style smoking, Ten 50 does all the favorite meats, as well as brisket baked beans, five-cheese mac, hand-cut fries and snapped green beans, plus a changing pie selection. (Late 2018) 1333 William D. Tate Ave., Grapevine, ten50bbq.com. BURGERS Knife Burger Longtime Dallas restaurateur-chef John Tesar turns to Fort Worth as part of the forthcoming food hall in Crockett Row at West 7th. He’ll replicate Knife Burger and says he plans to offer a cocktail bar within his 1,100-square-foot space, too. He’ll keep company with another dozen eating and drinking spots that make up a 16,000-square-foot, open-air collection of venues with a central seating area. Think food court, but nicer. At the northwest corner of Crockett and Norwood, Fort Worth, knifeburgers.com. Pakpao Check back in April ASIAN Four Sisters Former Shinjuku Station chef Tuan Pham plans to offer his version of Vietnamese home cooking at his Four Sisters restaurant on Fort Worth’s Main Street. The only boy in a house with five women (four sisters and his mom), Pham salutes the food he cooked with his mother and, later, for his wife. Look for paté with toasted French bread, pho with house-made noodles, stir-fried lobster with minced crab in red bean oil, clay pot with pork belly and soy-braised egg. 1001 S. Main St., Suite 151, Fort Worth. Wabi House Look for ramen and izakaya-style Japanese from this Dallas-based restaurant. It’s a concept from the team that brought us Piranha Sushi, and will be part of The Mercantile in Fort Worth’s Near Southside, a development on the corner of 8th and Magnolia avenues. 1217 8th Ave., Fort Worth, wabihouse.com. Pakpao From Dallas-based Apheleia Restaurant Concepts (Oak and El Bolero are under this umbrella) comes a new edition of the popular Thai restaurant that draws sizable crowds in the Design District and Preston Hollow. (April 2018) Crockett Row at West 7th, Fort Worth, pakpao.argconcepts.com. SURF AND TURF Perry’s Steakhouse & Grille New from Houston, Perry’s delivers its monster chops and prime steaks in an upscale setting spreading over 10,000 square feet. Tableside presentations, a much-awarded wine list and beloved Bar 79 look to be hits. (February 2018) 2400 W. State Highway 114, Grapevine, perryssteakhouse.com. The Wharf Chef Erin Miller, who opened Texas Bleu in Keller, built her own steak and seafood shop with custom booths, fancy wood bar and wood plank floors in the center of Roanoke, by Craft & Vine. (February 2018) 310 S. Oak St., Roanoke, 713-202-0639. Tinie’s Open Open Open MEXICAN AND MORE Tinie’s Mexican Rotisserie Sarah Castillo and Jacob Watson, partners at Taco Heads, join up with Glen Keely of busy bars like Thompson’s and Poag Mahone’s Irish Pub, to open a Mexican eatery and cantina in South Main Village in Fort Worth. Named for Sarah’s mom, this joint will feature roasted chicken and handcrafted tortillas and sides, plus tortas, salads and tacos, as well as an upstairs lounge serving cocktails, tequila, mezcal and a great view. 125 S. Main St., Fort Worth. Mesero From Mico Rodriguez, whose concepts have included Mi Cocina and Taco Diner, comes his most nuanced Mexican food creations yet. Visits to his Dallas-area locations have made us fans of the shrimp ceviche, cast-iron chicken and the hearts of palm salad. The Fort Worth edition will open at The Shops at Clearfork. Edwards Ranch Road at Chisholm Trail Parkway, Fort Worth, mesero.net El Bolero Another Fort Worth offering from Apheleia Restaurant Group, this elevated taco bar brings a stylish Mexico City spirit in sophisticated dishes and scratch cocktails to Crockett Row at West 7th. elboleromexican.com. La Zona on Magnolia To the corner of West Magnolia Avenue and Lake Street comes a tapas lounge with pizza, churros, beer, coffee and cocktails from the Americado team. The interiors promise retro styling with artful tiles and vintage wallpapers. 1264 W. Magnolia Ave., Fort Worth. Maiz Cocina & Tequila Bar Mike McMahan, who opened the longstanding Mac’s Bar & Grill in Arlington 30-plus years ago, teams up with Chris Carroll of Spring Creek Barbecue and Jorge Levy of Desperado’s to bring a restaurant conceived around Mexico’s interior flavors. They’ve signed on chef and culinary instructor Rodrigo Pineda from Puebla, Mexico, to create the menu and serve as opening chef. Slow-roasted meats, freshly made tortillas, ceviches, tortas, South American and Spanish wines, and a selection of tequilas and mezcals are planned. (January 2018) 1722 U.S. 287 Frontage Road, Mansfield, maizrestaurant.com. PIZZA MidiCi A California-based concept introduces its version of Neapolitan pizza to Fort Worth’s Left Bank district. Meatballs, meat and cheese boards, and burrata caprese are among antipasto choices. Walnut and gorgonzola salad pairs well with shrimp scampi pizza and there’s Nutella calzone for dessert. Italian films play on the wall, and there’s lots of bustle from an open kitchen and coffee and cocktail bar. (January 2018) 629 Stayton St., Fort Worth, mymidici.com. Fixe Bring on the biscuits Magdalena’s Buenos dias, indeed BREAKFAST AND BRUNCH Fixe The Austin restaurant brings its big homemade biscuits and tweaked comfort food to The Shops at Clearfork soon. Look for dishes including fried chicken and smoked oyster fried rice. fixesouthernhouse.com. Magdalena’s The popularity of Magdalena’s pop-up Supper Club at the Fort Worth catering and event space, inspired a series of equally creative morning menus from chef Juan Rodriguez. A recent Buenos Dias Breakfast Club brunch co-hosted by Melt Ice Creams included blood orange sherbet in Champagne, avocado ice cream with a wagyu beef tartare tostada, cured salmon eggs Benedict and Mexican chocolate ice cream with passion fruit caramel sauce. Sign up on the website for notification of Magdalena’s supper and brunch events, 502 Grand Ave., Fort Worth, 817-740-8085, magdalenastx.com. Snooze Who’s ready for breakfast Snooze The Colorado-based breakfast, brunch and lunch spot opens several places in North Texas, including a Left Bank shop in Fort Worth. The “A.M. Eatery” offers specialties like pineapple upside-down pancakes, breakfast potpie, chile verde eggs benny and a bloody Mary called the Boss Hog, made with bacon-infused bourbon. Snoozeeatery.com Stacks Biscuit House Mornings are getting more interesting in Roanoke with a menu that includes fried green tomato benedict, bacon banh mi sandwich and biscuits topped with gravy variations including fried fennel, twice-fried chicken and sweet potato hash. Eye openers range from a gin julep to a bourbon Bellini. 310 S. Oak St., Suite 100, Roanoke, 281-745-5292, biscuithouse.co. Food for Thought At Taste Community Restaurant, good food and good deeds are served in equal portions By June Naylor Photos by Ralph Lauer Fort Worth’s first donation-based restaurant opened its doors Dec. 5, a little more than three months after its projected late-August unveiling. Such delays happen to many restaurants, and we were eager to check it out. We admit we miss the groundbreaking Potager Cafe in Arlington, which survived seven years after opening with a pay-what- you-can concept. At Taste Community Restaurant, the players were new to us. Jeff and Julie Williams are the founders of the 501(c)(3) nonprofit. He’s the chef; she runs front-of-the- house operations. They welcome everyone, but their main goal is to make sure people who cannot afford food can get something good to eat. Specifically, says Julie, “the hungry who are not homeless and don’t qualify for government assistance. They might be choosing between food and medical bills or medication, be a single parent trying to make ends meet, be between jobs.” But the Williamses have not set up a soup kitchen, by any means. The renovated 1920s storefront on Fort Worth’s South Main Street is a welcoming space filled with natural light and contemporary blond-wood furnishings made locally by woodworker Atticus Broadbent. Shelves on an exposed brick wall hold potted plants. The cheery setting makes anyone glad to walk in the door, and the staff — 80 percent volunteers — is friendly and helpful. Guests are encouraged to pay what they can afford. Or, they can pay what they would for a similar meal at another restaurant and maybe leave a little extra. While the payment system is unusual, we can report that the food is very good. Jeff’s dishes are on par with what you’d find at local bistros, including creamy carrot-ginger soup, an addictive appetizer of pimento cheese bruschetta, and a generous plate of shrimp and grits. So, Taste has the ingredients to succeed if everything works just right. But depending on volunteers and donations comes with obvious challenges. The Williamses estimate that $10,000 in monthly donations is needed for at least the first couple of years to cover fixed expenses and payroll and to push Taste to self-sustaining status. To that end, the restaurant offers meal tokens for $20, and there’s an easy donation option on the website. The concept seems sound and logical, but will people actually get it? There are no prices listed on the menu, and the check presented lists the items ordered but without any prices; guests fill in what they are paying. Here’s the rub: Jeff’s commitment to top-rate ingredients means his bowl of excellent chili is made with rib-eye beef, which would cost at least $12 to $15 at other restaurants of this caliber. Guests who can afford to pay that much might not understand that the ingredients command that kind of price. A few guests — again, those who have the money to spend on such a lunch — said they would like to see suggested prices for a hint of what to pay. We left $25 per person at our first two lunches , which is more than we would typically spend on a weekday lunch. The altruistic aims of the Taste Project cannot be argued with; we just hope the population of diners who can afford to do the right thing actually will. The Williamses, who are reaching out through other nonprofits to spread the word, say it’s too soon to assess success, but Julie says they “know the need is greater than we planned.” For now, Taste Community Restaurant is open for lunch Tuesday through Sunday. Dinner and possibly breakfast hours will follow. It’s BYOB, should you want a glass of wine with your meal. Want to volunteer? They are always in need of willing and able help. 1200 S. Main St., Fort Worth, 817-759-9045, tasteproject.org. NEW&NOTABLE DALLAS BY MICHAEL HILLER Modern French • Prime time for steaks • Food hall debuts in Plano Bullion | Now serving Former Mansion on Turtle Creek chef Bruno Davaillon’s modern French restaurant will make you fall in love with French cuisine again. Bullion, a gold-gilded restaurant perched on the second floor of a new building in downtown Dallas, eschews pretension and fussy food. Instead, it opts for “the style of cooking you find in France right now, not three decades ago,” says general manager Victor Rojas. That means classic French technique applied to dishes such as cassoulet, roast chicken, duck l’orange, lobster, foie gras, beef cheeks, souffles — all of them perfectly cooked. “It’s French cooking, but it’s my idea of French cooking,” says Davaillon, a Michelin-starred chef. 400 S. Record St., Dallas, 972-698-4250 or bullionrestaurant.com. Dee Lincoln Prime | Now serving The co-founder of Del Frisco’s Double Eagle Steakhouse is back in the steak business. Dee Lincoln has teamed with Dallas Cowboys owner Jerry Jones to open Dee Lincoln Prime in The Star in Frisco, a steakhouse that Lincoln hopes will recapture the spirit and success of her original Del’s. The restaurant features Allen Brothers prime steaks, stunning sushi platters and a wine cellar with Napa superstars. Lincoln says you’ll see her working the dining room nearly every night. 6670 Winning Drive, Suite 400, Frisco, 214-387-3333 or deelincolnprime.com. Legacy Hall and Haywire | Now serving The folks behind Velvet Taco, Whiskey Cake Kitchen and The Ranch at Las Colinas have debuted two new, high-profile restaurants that are worth a trek to Plano. The three-story food hall features 22 food stalls and six bars. Choose from crepes, grilled brats, Neapolitan pizza, bao wraps and naan stuffed with braised short ribs. Each of Legacy Hall’s stalls is owned and operated by independent chefs, including John Tesar (Knife Burger) and Tiffany Derry (Roots Chicken Shak). 7800 Windrose Ave., Plano, 972-846-4255 or legacyhall.com. Haywire, an upscale, ranch-themed restaurant adjacent to Legacy Hall, pulls from Texas ingredients for its menu of wood-grilled prime steaks, Gulf seafood and updated classics like grilled chipotle meatloaf and chicken-fried steak with jalapeno-sausage gravy. Weekend brunch kicks up the comfort factor with brown-butter pancakes, oven-fresh kolaches, wagyu corned beef and coffee cakes baked in coffee cans, then slathered with cinnamon-honey butter. The three-story restaurant features a 350-label whiskey bar on the ground floor; a second-story dining room with al fresco balcony tables; and a third-level rooftop patio with fireplace seating, fire pits, an open-air cocktail bar and a fully restored Airstream trailer that doubles as a private dining area and lounge. 901 Winthrop St., Suite 110, Plano, 972-781-9473 or haywirerestaurant.com. Michael Hiller is a Dallas-based travel and dining correspondent for 360 West.
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