Tillman’s Roadhouse

Tillman’s Roadhouse brings Fort Worth an eclectic atmosphere and Texas comfort cuisine gone classy. Tillman’s recently opened with much buzz judging from the crowds and anchors new development along the growing West 7th corridor.

The Vibe
Tillman’s fanciful, over the top version of a Texas Roadhouse sets the stage for a fun dining experience. “I got friends in low places” blasts on the sound system along with other popular rock and country anthems that are conducive to letting the good times roll.

Check out the primitive tree pieces that mark the large bar area at the entrance of the restaurant, on cold nights a lucky few can snag a seat on one of the camouflage chairs next to the fireplace. Lounge in the “maw-maw” style parlor area behind the bar with an eye-catching turquoise oversize sofa and damask wallpaper.

Wood paneling and the cheeky taxidermy style animal heads that surround the main dining area create a rustic yet rich atmosphere. Oversize, sparkly chandeliers add a generous dose of bedazzlement. You can settle in on lush banquettes that feature throw pillows a-plenty. In the private dining area towards the back you’ll find birch tree trunks lining the walls and twig chandeliers hovering over tables that add a rustic elegance. Even the bathroom delivers a surprise with hundreds of horse prize ribbons lining the bathroom walls.

The Food
Dinner service starts off with “Popcorn and peanuts for all my friends”. Popcorn and peanuts drizzled with truffle oil and cleverly presented in a large steel scoop is the first hint of the haute take on humble roadhouse cuisine .

I have an affinity for Fried Pickles so I couldn’t turn that down as a Starter. The Fried Pickle Cup consists of a ceramic crumpled looking “cup” with pickles spilling out of the cup. The texture of the breading was pleasantly grainy and complemented the mustard. The pickles were cured in-house and had a nice bite and slightly sweet tartness to them.

Selecting the main course proved to be a little more challenging. Entree choices range from Main Street, Texas with an emphasis on local and regional ingredients. Tillman’s Classics are southern favorites given the “Tillman’s” touch such as Venison Frito Pie, Chicken Fried Hanger Steak and the Landy Burger which features foie gras. Dedicated carnivores can appreciate the selections from the Hardwood Grill such as the PGA ribeye and the “Texas Red Clay” Spiced Beef Tenderloin.

The sides seemed just as appealing as the entrees: Truffled Goat Cheese Tator Tots, White Cheddar Mac & Cheese, and Lambert-Noe Grits. The Lambert-Noe Grits are produced with Paula Lambert’s Dallas Mozzarella Company Goat Cheese and Metro Coffee. While I appreciate that these ingredients are local to Dallas I would love to see Fort Worth’s own Aduro Bean and award winning, Cowtown Farmer’s Market Vendor, Latte Da Dairy Goat Cheese included in Tillman’s dishes as well.

Eventually I decided on the special of the evening which was a flap steak with butternut squash puree and braised leeks with oyster mushrooms. The flap steak is similar to a flank steak in that it is a tougher cut of meat. Tillman’s did the flap steak proud with a preparation that left the meat tender and rich yet still with a chewy bite. The butternut squash lent a sweet balance to the heartiness of the meat and the deep, earthy flavor of the oyster mushrooms.

The meat-centric menu at Tillman’s ensures that it will be a success in Fort Worth but that leaves few options for vegetarians like my husband. He chose the Vegetable Collage of our Regional Growers. The plate included Fried Green Tomatoes and Fingerling Potatoes. Although it was good, it was not memorable. From the decor to the music to the food I feel that every detail no matter how minor has been painstakingly thought about and attended to at Tillman’s. So, I was a bit surprised to see a lack of a creativity in vegetarian options. The Dallas Tillman’s serves a meat free Roasted Poblano Chile Relleno, which would be welcomed on the Fort Worth menu.

Most of the deserts at Tillman’s are made for sharing. The cupcake carousel features cupcakes that you frost yourself. The real show stopper has to be the Tableside S’mores. Along with a little pot of fire you are brought house made marshmallows of coffee, orange, and maple, graham crackers, chocolate bark and skewers ready for you to assemble and roast yourself. What fun is that! On this visit since it was just my husband and I we chose a peanut butter mousse pie with maple whipped cream and candied bacon. The candied bacon made desert selection a no-brainer and provided the expected delicious salty contrast to sweetness of the pie.

The Service
The service still seemed to be getting through some of the opening jitters on this first visit. However, our waitress was friendly and fairly knowledgeable about the menu. She was able to quickly find out answers to our many questions. Aside from a small fiasco with spilled coffee the service was good. The host staff, though adorable, could stand to be a tad more hospitable.

Overall
If I could, I’d grab a blue first place Best in Show ribbon off the bathroom wall and award it to Tillman’s for the overall experience. I love the cheeky charm of Tillman’s where nothing is taken too seriously and whimsy mixes easily with nostalgia. The food is a high-falutin take on familiar favorites that make it approachable and fun yet still adventurous. Tillman’s is destined to be that “go to” spot, whether it’s for first dates, showing off to visitors, or any other special celebration.

Tillman’s Roadhouse
2933 Crockett Street ( at W. 7th and University)
Fort Worth, TX 76107
817.850.9255