I recently came back from a trip to Spain where most of my meals consisted of various tapas dishes. Tapas describe any small dish that’s meant as an appetizer or a snack. If you eat enough of them they can make up a whole meal. Sharing different small dishes rather than focusing on finishing one main course leaves lots of room for conversation and socializing. Throw in a little vino or cerveza and a round of tapas turns into a mini-party.

I didn’t have to think too hard to come up with a spot in Fort Worth that embodied this spirit. Shinjuku Station with its Izakaya concept serves small portion Japanese dishes that are meant to be shared. Izakaya is the Japanese equivalent of a Spanish tapas bar.

The small dishes at Shinjuku inspire conversation because of their creativity and unique flavors. You’ll find yourself cajoling your friends into trying each dish so that they can join you on a flavor journey. And it is quite a journey – you won’t find standard Japanese fare here. But that’s no reason to shy away. The staff provide lots of advice, suggestions, and answers to questions. The dishes range from deceptively simple to layered and complex.

For starters the stir-fried edamame comes sprinkled with some sort of addictive blend of spices that makes two orders essential. The hand made pork gyoza also leaves you wanting more. But slow down. You have to pace yourself so that you can try as many menu items as possible.

Shinjuku’s hokkaido scallops and tuna tartare should win a prize on appearances alone. Luckily the flavors live up to their good looks. Thinly sliced fried lotus root makes a beautiful base for tuna tartare and a pinch of scallops. These were a favorite of the table.

If you’re not into raw seafood try the delicately fried tempura king crab. The light batter provides a nice added texture to the delicious crab. Pair this with the foil wrapped wild Japanese mushrooms. Don’t let the appearances dissuade you, there’s a wonderfully deep and complex flavor in the mushrooms and the delicate brown butter sauce.

The sake steamed black mussels in yuzu butter are a “must-order” item. Just make sure to order a side of steamed rice so none of the tasty broth the mussels swim in goes to waste. The mussels are perfectly prepared and the broth manages to be rich and light at the same time.

The “Japanese Pizza” or Okonomiyake delivers a Momofuku-esque creation that unexpectedly combines flavors and textures. The base of the “pizza” contains shredded cabbage and egg. The pork belly topping comes through distinctly and makes for a very rich bite. If that’s not enough the bonito flakes that top the dish seem to be “dancing” on the pizza when it’s served to you.

On another visit we added some sushi to the mix. I loved the presentation of the spicy tuna hand roll in a little wooden stand.

We also ordered a roll and the special of that evening, toro tuna. The sushi tastes unbelievably fresh and the flavors were spot on. The rolls mixed in quite nicely with the other cooked dishes because they were easy to share. The only slight disappointment was the toro which didn’t quite live up to our expectations.

Our meals paired nicely with Kirin Ichiban beer and Shinjuku-Ritas.

Shinjuku Station provides Fort Worth with a unique dining experience in an understatedly cool space. My meals at Shinjuku Station with friends have been a joyful journey of discovery as each dish presented us with a culinary surprise. Going with friends is the best way to sample all the dishes. However, Shinjuku Station also has an intimate vibe inside the restaurant and a fabulous patio that would make it a great date spot.

Shinjuku Station
711 West Magnolia Avenue Fort Worth, TX 76104
(817) 923-2695

*As of March 7,2012 Lambert’s is closed. I have heard that they are relocating but nothing that can be confirmed yet.

They say everything is bigger in Texas and that’s certainly true of the brunch at Lamberts. Lambert’s brings it big for brunch. I dare say it’s one of the best brunches in Fort Worth.

I’ve reviewed Lambert’s before and I’m a fan of their bold Texas cuisine. If you haven’t visited Lambert’s before you’ll find familiar Texas and Southern dishes given a little twist.

The unique brunch set up at Lambert’s makes it a standout and will guarantee you won’t leave hungry. During brunch you can choose from buffet items as well as order off their brunch menu, all included in the brunch price of $24.99. For a few extra bucks you can even get bottomless mimosas.

You’ll find the buffet items laid out in a rustically casual way. The buffet items on my visit included fresh fruit and salad. But forget that healthy stuff when you can pile your plate with some of the best migas I’ve tasted, bacon, roasted potatoes, and excellent prime rib at the carving station.

The buffet items will hold you over while you wait for any items you’ve ordered off the menu. The made to order items we tried were the omelets, french toast, eggs benedict, and green chile cheese grits.

The omelet I ordered was nicely prepared and filled with goat cheese, mushrooms,and spinach. The fillings did not overwhelm the tasty omelet and it paired well with the green chile cheese grits. You kind of have to order the Green Chile Cheese Grits. Even if you’re not a grits fan, they just might convert you. I personally think they’re heaven in a bowl.

The French Toast did not disappoint. Golden fried, thick cut slices of Brioche bread smothered in syrup and powdered sugar- hard to go wrong. My kids can vouch for their yum factor.

If you’re an Eggs Benedict fan don’t pass up the chance to try Lambert’s take on the classic. They come topped with Prime Rib and a Chipotle Hollandaise. If you aren’t feeling adventurous don’t worry they also offer the traditional version of this dish.

Leave a little room for their amazing desserts. The Coconut Cream Pie looked spectacular and tasted even better. Just a decadently delicious dessert with a sumptuous filling and a light as air topping. The Red Velvet Cake proved just as tasty as the Coconut Cream Pie with a pleasant texture – although I would’ve loved more of the icing on top.

If you’re looking for the ultimate brunch experience in Fort Worth head to Lambert’s.
The brunch at Lambert’s is truly a treat. We visited to celebrate my Mother-in-law’s birthday and it struck just the right note of upscale yet comfortable and casual. The food strikes a similar chord and keeps a balance between rustic and elegant. I’d definitely recommend it for special occasions or if you’re just looking for a culinary treat and a relaxing spot to enjoy time with friends.

Lambert’s Steak, Seafood, and Whiskey
2731 White Settlement Road
Fort Worth 76107
Brunch 11AM-3PM Sunday

Get ready Fort Worth because Revolver Taco Lounge is open and they are packing some heat. We’ve all seen the mysterious sign and been intrigued by the name alone over the last few months. Now you can check out this sleek taco lounge for yourself. We got a sneak peak on Friday and learned a little more about the owner and his family.

Gino Rojas and his family work in the firearms industry and moved from Chicago to Texas because hey it’s Texas and we like our guns here. Hence the Revolver name, which in my book is pretty cool – it sounds like the kind of place Samuel Jackson would eat tacos at.

The space conveys a crisp contemporary feel that still invites you to linger. The large wooden bar balances out the sleek white that dominates the space. You can view all the activity on bustling West 7th from the large storefront windows. You will also find lots of action in the kitchen which is on full display. We had fun peeking in on Gino’s family members working diligently to fulfill orders.

Our meal began with a light and refreshing serving of Camarones (Shrimp) in a green sauce. The acid from the sauce of lime and chilies did a nice job of “cooking” the raw shrimp and infusing it with some noticeable heat from the chilies.

To continue with the raw fish dishes the Ceviche de la Casa followed. Marintated marlin was combined with diced tomato, cilantro, onion, and a hint of lime for a refreshing summer appetizer. At this point we began to appreciate the level of spice in the dishes. They packed more heat than we expected but it wasn’t excessive.

Next up had to be one of my favorite dishes and not just for nostalgia’s sake. The Mole Dona Jauna looks exactly like I what I ate at my last big Mexican family get-together off a paper plate. The combination of ingredients that make a great mole is an art form and Revolver hit the bullseye. The subdued, yet smokily spicy, flavors that came through in the mole made it the best I’ve tasted. The chicken itself fell off the bone into melt in your mouth perfection.

Revolver provides you with plenty of handmade corn tortillas that make for a tasty tool to scoop up any leftover mole on the plate. Thanks to the open kitchen you can see Gino’s mom in action making the tortillas in front of you. The corn tortillas were also perfect for slathering on the House Gaucamole. Our table enjoyed the bright yet spice forwardness of the Guacamole.

Next up was a plate of Tostaditos de Atun on a pleasantly crunchy small tostada. The ceviche style topping of marinated tuna mingled nicely with onion, tomato, and cilantro. Small chunks of habanero peppers provided the necessary punch the dish needed.

A dish of hamachi followed. The hamachi provided a sublime bite as it should. Thinly shaved habaneros, tomatillo, and a lime sauce added extra texture and flavor without detracting from the hamachi.

Our table eagerly awaited the taco courses. The Arrachera Tacos did not disappoint. We bit into unbelievably tender skirt steak topped with traditional onion and cilantro. The smoky salsa that accompanied the tacos complemented the taco nicely.

The huitlacoche (Mexican Corn Truffle) tacos also placed as a favorite dish of the evening. If your not familiar with Huitlacoche I’m afraid the description may not entice you. But if you’re adventurous you might just impress your friends with this selection. Huitlacoche comes from a fungus that grows on corn. Wikipedia refers to it as “corn smut” because of it’s sometimes slimy texture. If you can move past that description you’ll find it to be a pleasing taste and texture similar to a mushroom that hits the umami taste buds in your mouth.

Gino pointed out that the huitlacoche was fresh as opposed to canned. The only other place I’ve had fresh huitlacoche is the Huitlacoche Tamal at Lanny’s Alta Cocina Mexicana. Gino did right by this ingredient by simply sauteing it with salsa and topping it with queso fresco.

The Pescado Tacos come with a butterflied whole rainbow trout, a stack of tortillas and salsa. You assemble your own tacos. The flaky fish made for a light taco and the salsa mingled well with the fish.

The Sopitos Dish came with 4 sopitos and pan fried organic chicken. The sopitos are a mole-dipped and fried masa (corn flour) boat that holds a mixture of pork, ground beef, potato, queso fresco, and a sprinkling of shredded lettuce. We loved the nice crunch of the sopitos along with the fiery red salsa that came with it. The organic chicken drumstick once again had that fall off the bone quality. I recommend making a small taco out of the chicken with the handmade corn tortillas topped with salsa.

The Pato (Duck) Tacos delivered another surefire hit. Nicely prepared tender duck came topped with roasted poblanos and onions. After one bite of the duck tacos, I didn’t want to detract from the flavors by smothering them in salsa. I predict these to be a customer favorite.

We saved a tiny bit of room to sample desserts. The delicious flan yielded it’s slight firmness upon cutting into it and had a delicately sweet flavor.

Somehow I neglected to photograph the Tres Leches cake but I can assure you it had a nice presentation and an even better flavor. The Tres Leches cake was spongy and not over-soaked. Better yet it was infused with tequila.

Finally, we sampled bunuelos that came topped with syrup. Bunuelos are crispy fried tortilla-like discs topped with cinnamon and sugar. I prefer mine without the syrup coating but they will surely satisfy many a sweet tooth.

Revolver Taco Lounge infuses a modern touch into the traditional flavors of Puebla and Michoacan. You won’t find Tex Mex here, this is the type of authentic Mexican food common in the small restaurants, street fairs, and households of Mexico. I think they fill a niche in the ever growing taco scene of Fort Worth. Gino has managed to bridge the large gap between food truck and fine dining.

At this time they are BYOB. But they have a nice selection of non-alcoholic drinks including Lemonade and Mexican soft drinks. I strongly recommend the hibiscus water, also called Jamaica (pronounced with an “H” sound instead of the “J”). It has sweet tangy notes that will refresh you on a hot summer evening. If you bring Tequila they can also mix you up a margarita.

Since this was a soft open of course I can’t comment about service, etc. My observations are that everything is made from scratch and family works in the kitchen so don’t expect churn and burn service here. This may affect your wait. As with any restaurant opening anticipate a few kinks in the beginning. Don’t go there if you’re in a rush – it is a lounge after all. Lounge, enjoy a lingering meal of great food, and take in the street views of West 7th.

Revolver Taco Lounge
2822 W. 7th
Fort Worth 76107
Monday – Thursday Dinner 5pm-10pm
Friday-Saturday Dinner 5pm-12am
Closed Sunday
Reservations: 817.820.0122
Facebook: Revolver Taco Lounge
Twitter: Revolvertaco

The Food Trucks in Fort Worth series continues.

The Food Trucks just keep rolling in – not just for Fort Worth but for our neighbors in Dallas as well. A few weeks ago SsahmBBQ food truck launched in Dallas. Ssahm brings a fusion of Korean and Mexican cuisines that’s new to the area food truck scene. Food truck aficionados will recognize that it’s the same mix of cuisines that made the Kogi Food Truck in Los Angeles so popular.

Unlike some of the food trucks in Fort Worth, SsahmBBQ changes locations frequently. Since they started serving they’ve used Twitter and Facebook to update on their locations throughout Dallas. Fortunately for Fort Worth they join the ranks of food trucks, like Il Cane Rosso, that cross over into 817 territory.

SsahmBBQ made perfect use of an otherwise empty parking lot on University Drive between Old South and the Texaco station. They were ready to serve by 6 and speaking with the co-owners, Andy, Joey, and Ann, they seemed a bit nervous that no one had shown up yet. They had nothing to worry about because a few minutes later a steady stream of people eager for Korean Tacos and Kimchee Fries began showing up.

The set up differs slightly from other food trucks. In this case, Ann took orders outside the truck, answered questions, and handled payment as well. She was processing credit cards through an Iphone (don’t you love technology) while Andy and Joey filled the orders.

The menu offers Tacos, Quesadillas, Burritos, and Kimchee Fries. For each of these items you choose between beef, pork, chicken, and tofu.

I went with the Kalbi (beef) tacos for $3 and Daeji (pork) Kimchee Fries for $4 for a small order. First thing I noticed when biting in to the taco was the consistency of the shell. It was somewhere between a crunchy taco shell and a firm corn tortilla. It was not bad at all, just an unexpected texture. When I asked one of the owners about what kind of tortilla it was, they responded that they are still working on the tortillas.

The balance of flavors and the amount of heat in both the Tacos and Kimchee Fries was spot on for my taste. The spiciness still allowed the other flavors to come through without overwhelming them. The Kalbi Taco comes topped with cilantro/onion, carmelized Kimchee, and a lime. The blend of the carmelized kimchee, a slow and steady heat from the spices, along with the excellent quality of the beef set it apart from other tacos.

The Kimchee Fries really steal the show at SsahmBBQ. These fries, wow! They come topped with the melted nacho cheese sauce, a sprinkling of shredded cheese, carmelized Kimchee, a drizzling of spicy mayo, cilantro, and your choice of meat topping. After a few bites it was hard to distinguish the different ingredients but it didn’t matter because it adds up to one amazing dish.

Many people took their orders home, I ate mine in the comfort of my air-conditioned car, and some even tailgated it. The diverse crowd that showed up while I was there all had heard about the SsahmBBQ through either Facebook or Twitter. I love seeing social media in action – especially when it connects you to good food.

The crave-worthy dishes Ssahm BBQ brings to Dallas and Fort Worth ensure it’s success. They took a chance coming to Fort Worth and I hope we showed them enough love to keep them coming back. Otherwise I’m going to need to fill my gas tank and get to Dallas soon.

SsahmBBQ
Check Facebook and Twitter for locations

Another entry in my series on Food Trucks in Fort Worth.

Damn. Fine. Tacos. One bite and you’ll agree the tacos from Taco Heads live up to their self proclaimed description. Taco Heads opened last September making them one of the first food trucks on the scene in Fort Worth.

If you haven’t laid eyes on Taco Heads yet your are in for a treat because that’s a damn fine looking food truck. They get major style points for creating a chic food truck complete with wood paneling and corrugated metal trim. You’ll find Taco Heads anchoring the outdoor deck at 7th Haven on the corner of 7th and Carroll Street. The deck gives them a big edge over other food trucks because you have plenty of room to sit and enjoy your food. There’s music playing and even a big screen projector set up at night.

Now onto the tacos. The pared down menu at Taco Heads gives you four options: Carnitas, Brisket, Pulled Chicken, and Sauteed Veggies on corn or flour tortillas. Test your taco mix master skills by choosing Taco Heads Slaw, pico, onion & cilantro. Add in sliced, grilled jalapenos and avocado for fifty cents extra. The tacos are mid-size and priced at $2.50 so order several and try different combinations. I order 2 and then can’t help ordering one more. My husband orders 4.

As many times as I’ve eaten here I can’t bring myself to order anything but the brisket and carnitas. The carnitas tacos pack a lot of flavor. Though at times I’ve found them to be on the dry side I remedy this with a few dashes of red or green salsa. The salsas really amp up the spice factor. I appreciate the heat on the red sauce but the green gives heat without detracting from the other flavors. By the way the red sauce is not for amateurs, if you don’t need too much heat use it with caution. The slightly crisp corn tortillas along with a sprinkling of queso fresco, onion and cilantro complete the taco with added texture.

The brisket tacos deliver a tasty and tender bite that make them my favorite. I’m not sure how they prepare the meats but the depth of flavor reveals that some time went into making them – it’s evident upon every bite. Creamy avocado complements the brisket taco nicely. If you really seek heat, the roasted jalapenos don’t disappoint. Enjoy perfecting your taco combinations, even though I’ve only had carnitas and brisket I change up the toppings each time to find my perfect blend of flavors and textures.

You can order non-alcoholic beverages from the truck that include Mexican soft drinks. If you want an alcholic beverage you can order that inside 7th Haven.

You’ll find a diverse and subdued crowd in the early evening. As the evening wears on the crowds get ever more boisterous but not obnoxious.

After midnight they serve breakfast tacos. I’m not that much of a night owl these days so I haven’t tried them. You can choose from bacon, egg, cheese, mexican potatoes, sauteed veggies, and chorizo. It would be damn fine if they started serving these in the morning. I know I’d be first in line.

The tacos from Taco Heads contain elements of authentic Mexican street tacos but with a slight twist. Remember your not coming here for authentic Mexican street tacos, your coming here for Damn Fine Tacos and that’s what you’ll get. Taco Heads’ originality and quality food make it a standout not only among food trucks but among many Fort Worth restaurants. So go grab one and find out what a damn fine taco tastes like.

Taco Heads
Wednesday through Saturday 5PM – 2AM
Corner of Carroll and 7th (behind 7th Haven)
Facebook: Facebook.com/Tacoheads
Twitter.com/Tacoheads

The second entry in my series on Food Trucks in Fort Worth.

You don’t have to fly to Italy or cruise around the streets of Napoli on a Vespa if you seek an authentic Neapolitan style pizza. Heck, you don’t even have to drive down I-30 to Dallas. Just get yourself to Il Cane Rosso on Thursday nights in Fort Worth, Vespa optional.

Il Cane Rosso makes their pizzas not in a food truck but in an oven imported from Italy that’s mounted onto a custom trailer. It’s not just the oven that makes this pizza authentic Neapolitan style pizza, it’s also the quality of the ingredients. The dough contains special “double zero” flour along with sea salt, water, and yeast. The simplest of ingredients yields the tastiest of returns with a slightly crispy, thin crust that delivers a satisfying bite.

Take that first bite and you will also taste the quality of the toppings. Now, quality doesn’t come cheap so don’t expect dollar slices here. You may be eating from a food trailer but that doesn’t mean they have skimped on ingredients. We’re a long way from Domino’s when words like “hand crushed San Marzano tomatoes” and “hand pulled, made in house mozzarella” describe the ingredients. That’s what makes the pizza authentic and worth the price. Expect to pay $12-15 per pizza.

Food nerds will really enjoy watching the pizzas being made from start to finish. I had a little moment of childish excitement as I watched pizza dough being stretched and given a toss into the air. Once the toppings go on and the pie goes into the blazing hot oven it does not take long for the pizzas to be ready.

You’ll find this gem of a pizza trailer in Fort Worth on Thursday nights at Times Ten Cellars. Naturally a little vino should accompany your pizza – we went with a Malbec. A glass of wine will cost around $8, with some bottles starting at $18. If you’d like your pizza alfresco, I’d sit on the lovely side patio overlooking Foch Street. Otherwise enjoy your pizza in the elegant dining area or conversation niches at Times Ten.

We were overwhelmed by Il Cane Rosso’s many pizza choices, so we ended up letting the chef decide by choosing the special pizza of the evening. The combination of sausage, sopresatta, red onion, and basil held up nicely on the wood fired crust. Spicy toppings, silky mozzarella, and a firm crust – love at first bite!

Il Cane Rosso saves you the airfare to Italy by bringing you the most authentic Italian Pizza you’ll find in Fort Worth. Beyond all the details that make this an authentic Neapolitan style pizza the proof is in the bite – and there’s greatness in each one.

Il Cane Rosso Mobile Oven (only on Thursdays)
in front of Times Ten Cellars 5PM – 8:30PM or until the dough runs out
110 Foch Street
Fort Worth

Follow them on Twitter for updates: @canerosso
Facebook: facebook.com/ilcanerosso
Also check out their new Deep Ellum restaurant at 2612 Commerce Street, Dallas.

Salsa Limon
Where: W. Berry next to The Cellar
Hours: Monday – Sunday 8AM – 3AM
Type of Food: Tacos, Tortas, Quesadillas, and Burritos
Price: $1.75 taco on up to $5.25 for tortas and burritos

Salsa Limon’s outpost on Berry attracts many a passerby with it’s bright van and the smell of tacos swirling through the air. This truck bridges the gap between authentic taco truck where high school Spanish and some Imodium comes in handy and gourmet tacos. These tacos lean more towards the Mexican Street Taco and it’s only their flavor that give a nod toward gourmet without gimmicks. Oh and don’t sweat your remedial Spanish it won’t be necessary to read the menu or order.

Salsa Limon Food Truck

I’ve eaten there several times and I’ve yet to be disappointed. You can grab a Mexican Street Taco here with your choice of meats: Steak, barbacoa, chorizo, spicy pork, pollo (chicken) and lengua (tongue). The menu also clearly states that lengua is tongue so there’s no unexpected surprises. But hey you earn some street cred in my book if you order up some lengua tacos, the almost gamey taste takes some getting used to .

The tacos come double wrapped in corn tortillas, lime wedge on the side, and topped with cabbage, cilantro, and onions – the trinity of taco toppings. Depending on the day, the cabbage topping can disturb the delicate topping to meat ratio and goes from being an added texture to taking away from the flavor of the meat. You can of course easily remedy this by removing some of the extra toppings before taking a bite – and it’s only a 3-4 bite taco so you don’t want to waste a bite. After you adjust your toppings Salsa Limon pulls everything else off quite nicely.

Tacos from Salsa Limon

I really admire their selection of salsas as well, that adds a whole other component to the taco ratio. Do you go with a mild tomatillo or piquin or go for the gusto with the jalapeno salsa? These decisions I best leave up to you to experiment with. The Pastor (spicy pork) has quickly become my go-to taco here. It lacks some of the complexity of some of other “al Pastor” tacos I’ve enjoyed but I find it to be a solid choice especially when drizzled with jalapeno salsa. The barbacoa stands out as another good choice and the chorizo though lacking some spice still held it’s own.

Taco al Pastor from Salsa Limon

Ok, enough about tacos. I’m a huge torta fan and nothing I’ve tasted in Fort Worth compares to the version you find on the streets in Mexico. So the torta I bit into at Salsa Limon pleasantly surprised me. The toasted, thin glistening bread made the perfect pillow for the barbacoa and cabbage filling. Next time I will order the torta without the cabbage and topped only with avocado, similar to the last torta I had in Mexico – I think I might hit the torta jackpot with that combo.

Torta de Barbacoa

So, come on and pay Salsa Limon a visit why don’t ya?  For the quality you get, the tacos are a bargain at $1.75 and we can all easily find that spare change sloshing around our car, sofas, or purses. The well thought out tacos and offerings at Salsa Limon make them a notch above your ordinary food truck, there’s potential for greatness here if you’re willing to experiment. Believe me it’s been a chore that I look forward to.  Need I mention that stay open until 3AM?  So there’s no excuse for not filling your belly full of tacos.

Eating my way through their menu and trying out all the different combinations and still having latte money left over isn’t something I get to experience too often. That’s what makes street food and food carts great – you can experiment, you can try different things for less than the price of a latte. Go for the tongue man – just to say you did it! If it’s not for you, fine, you are out some spare change but you gained some street cred, at least in my book.

*Note – the mobility of the food truck means they might not always be at their usual spot.  When I wrote this they were firmly planted on Berry Street, now it seems they might be moving around while construction goes on around Berry.  Keep an eye on their website, their Facebook page, or my etfw twitter feed for updates.

Chef Point Cafe, the gourmet restaurant inside a gas station in Watagua, brings it’s nationally recognized food to the streets of Fort Worth. Literally to the streets, they have gone mobile with their Chef Point on Wheels concept.

Whether this is a nod to the food truck trend or just a way to help spread the word about their downright good, down home cuisine, it’s worth the trip to the Medical District to check them out.

Every Wednesday you can find Chef Point on Wheels at 1220 Pennsylvania Avenue from 11AM – 3PM (across the street from Harris Hospital and in the parking lot of Gordon Boswell Flowers). My husband and I went last Wednesday to try out Chef Point on Wheels. We were pleasantly surprised that by 11AM people were already placing their orders. Even though the sun was out and in full swelter mode that didn’t stop folks that work at Harris from checking out this novel lunch spot. Several had heard about Chef Point on Wheels through Facebook.

The menu is an abbreviated version of their gas station menu and looks to be focused on their “greatest hits”. We placed our orders of the “Sexy Chicken” and Creamy Pasta Primavera. The Bread Pudding looked tempting and a lot of people were ordering it. If you’re looking to eat on the cheap, the Burgers fit the bill at $5. The prices go on up from there.

Once our order was ready we took our food to our car and dug in. There was no place to sit outside, not that we would want to in the heat of the midday sun. Let me just say that it was one of the best car meals ever. The “Sexy Chicken” which was proclaimed to be “better than sex” on the side of the truck had a perfect crust and the most tender chicken inside. The fried chicken was beyond perfect. As if it couldn’t get any better the mashed potato with gravy proved to be a worthy accompaniment to the fried chicken.

The Pasta Primavera was equally sublime with nice chunks of summer squash and zucchini bathed in a beautifully rich asiago cream sauce. The portions were fairly large and we ended up with leftovers. Next time I will bring my own drink because I would have loved some sweet iced tea instead of the canned and bottled drinks they offered.

All in all a fantastic meal and a great example of “gourmet to go”.

Chef Point on Wheels
1220 Pennsylvania Avenue
Wednesdays 11AM – 3PM

Chef Point Cafe in Watagua serves up Southern specialties as well as Italian dishes. Chef Franson Nwaeze has also introduced an “Acquired Taste” menu that includes adventurous dishes such as oxtail and and goat meat.
Chef Point Cafe
5901 Watauga Road
Watauga, TX 76148
817.656.0080

I’m not going to write about Father’s Day Brunches because frankly none of the Dads I know are into “brunches”. Most Dads, mine included, love a good barbecue though. Even though we all have our local favorite BBQ spots like Angelos, Coopers, or Cousins why not take a drive down to the BBQ capitol of Texas in Lockhart.

Some fellow foodies and I recently took a road trip that included a stop at Smitty’s BBQ in Lockhart. Smitty’s Market is just one of four fine BBQ establishments in Lockhart. Smitty’s Market ranks as one of the top 5 BBQ establishments according to Texas Monthly magazine and has been in operation for over 50 years.

Walking into Smitty’s from the gravel parking lot behind the building you will most likely find a long line- but don’t worry it moves at a fair pace. The long line gives you plenty of time to formulate the perfect BBQ order. Half a pound of ribs or a full pound? These are the questions you must debate while in line.

Rounding the corner into the “pit” area you will see and feel the actual fire pit just inches from the folks in line. Consider the heat grazing your legs and added Texas summer heat part of the price of admission. Kids will find the exposed fire pretty cool (no pun intended).

Once you survive the fire, you place your order. Behind the counter you can watch how all the meats and sausages are expertly and efficiently sliced.

Your order is then thrown with little fanfare onto butcher paper and topped with slices of white bread – but what a welcome sight. Plastic knives are the only utensil (don’t bother asking for anything else, they might laugh at you).

The dining area is a large open, sparsely decorated, cafeteria style space. Honestly, after surviving the long hot line the only thing that matters about the dining room is the air conditioning, which is on in full force.

You sit on long tables next to strangers where you won’t feel embarrassed about eating with your hands and sucking tasty rib bones dry. And yes, the ribs were that damn good! The house made sausages were another favorite with a chunky texture and spicy flavors. I was looking forward to the brisket and though it was tasty with its infused smoky flavor and nice crust the meat was a tad dry for me.

Don’t forget to load up on pickles, onions, jalapenos, and chunks of cheddar. This quintessential Texas meal was washed down the quintessential Texas brew, Lone Star. If you still have room for dessert, Smitty’s has got you covered with scoops of Blue Bell ice cream.

Smitty’s is a spot where it’s truly all about the food-not the decor or the service. They do BBQ and they do it well enough so that nothing else matters.

Smitty’s Market
208 South Commerce
Lockhart, Texas 78644
512.398.9344

Mon. – Fri. 7 a.m. – 6 p.m.
Sat. 7 a.m. – 6:30 p.m.
Sunday 9 a.m. – 3 p.m.

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