Kick off the Fourth of July Weekend with First Friday at The Modern from 5Pm – 8PM.  Enjoy the specialty cocktail, The Firefly, and music from The Tom Reynolds Trio.  This is a fun event and a casual way to enjoy the exhibits at The Modern.  Cafe Modern is also open for dinner and reservations are no longer necessary.  Chef Dena Peterson features seasonal and local ingredients in many of her featured dishes.

Magnolia at The Modern- Mic Macs
Friday 6 and 8 pm, Saturday 5 pm, Sunday NO SCREENING
Tickets are $8.50, $6.50 for Modern members. Advance sales begin two hours prior to the show.
I saw a preview for Mic Macs last weekend and it looks highly entertaining. The film is from the same director who brought us Amelie (one of my all time favorite movies) and it looks to have the same quirky and endearing elements. But then again I’m no film critic, here’s what The Modern has to say about the film:

A David-and-Goliath tale, Micmacs is the story of a man and his friends who come up with an intricate plan to destroy two big weapons manufacturers.
R, for some sexuality and brief violence; 105 minutes

Modern Art Museum of Fort Worth
3200 Darnell Street
Fort Worth, Texas 76107
817.738.9215

The temperatures were high and the bustlines were low at the charity Grand Opening Event at Brownstone this past Saturday.  The cocktail event sponsored by Fort Worth Magazine benefited the Halo Society and gave Fort Worth their first peek at Brownstone.  This new restaurant in the W7 development will have Season 3 Top Chef Fan Favorite, Chef Casey Thompson, running the kitchen.

With few details trickling out since the announcement that Top Chef runner-up Casey Thompson would be in charge of the kitchen it was exciting to take a look at the space and taste some samples firsthand.

My first peek at Brownstone was literally that, a wall of windows lines the kitchen and you can see the goings-ons of the kitchen right from the sidewalk.  I was taken aback when I saw Chef Casey herself scurrying around in the kitchen.

Inside the atmosphere seemed light and airy with a few traditional touches.  The bar area was the most populated spot of the evening and unfortunately by the time we arrived they had run out their signature cocktails.  Nevertheless, with wine in hand we set out to get a few samples.

Samples seemed to run out as quickly as they came out of the kitchen.  I heard rumors of empanadas but I never saw or tasted one.  We did manage to try a few things.  We enjoyed our first sample of  tender pork on top of peppers.  Some of the waitstaff didn’t seem too familiar with the items but this is pretty typical during the launch of a restaurant.  We managed to snag a blueberry cheesecake shooter that was also quite tasty.

The rest of the evening all that seemed to be passed around were fried chicken livers.  I have to confess I’ve never had chicken livers but fried and with the spicy dipping sauce they were alright.

I look forward to enjoying the full dining experience at Brownstone soon which promises Southern inspired cuisine.  Brownstone’s original concept unique to Fort Worth make it a refreshing stand out in the midst of new restaurants imported from Dallas.  Chef Casey joins the ranks of Ellerbe’s, Cafe Modern, Bonnell’s, and Tillman’s in sourcing local and regional ingredients to include in her dishes.  She earns extra points in my book for supporting The Cowtown Farmer’s market.  According to Chef Casey’s blog, Brownstone is now open, other reports say June 18th (best to call first).

Brownstone
840 Currie Street
Fort Worth
817.332.1555
Tuesday – Sunday from 5PM

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

As part of my Magnolia Avenue Restaurant Series, I thought I’d start with the newest restaurant to grace Magnolia Avenue in Fort Worth – Ellerbe Fine Foods.

Ellerbe Fine Foods

The Vibe
This former filling station on Magnolia Avenue has been transformed into an airy, casually urban space with rustic touches.  The patio feels like a relaxing front porch that invites you to stay with colorful chairs and large fans to keep you cool on warm evenings.  The interior dining space evokes simple sophistication with white tablecloths and clean lines.

The Food
Seasonal ingredients from local and regional producers find their place on the menu at Ellerbe Fine Foods.  Ellerbe’s fills the Fine Dining niche on Magnolia so the prices are higher compared to the other restaurants on this street but completely worth it.  With write-ups in Gourmet, high praise from the Fort Worth Star Telegram, and 4 1/2 stars from the Dallas Morning News – Ellerbe’s deserves a visit.

The thoughtfully planned out menu highlights the best qualities of these ingredients.  Deborah’s Farmstead Chevre, produced in Fort Worth, is a delicious standout in a number of into menu. The Summer Melon and Deborah’s Farmstead Chevre featured this beautiful artisanal cheese.  The constantly changing menu accommodates available produce and ingredients.

The Service
The staff will knowledgeably explain all the ingredients and their origins.  Even in the midst of a busy dinner service the waiters maintain their composure and ensure that you are well taken care of.  You will appreciate thoughtful attention to small details such as a black napkin for patrons wearing dark colors to avoid leaving lint.

Eat This
The Homegrown Tomato Salad lives up to the name with luscious Carter Farm’s tomato wedges drizzled in rich buttermilk dressing and accompanied by a creamy Brazos Valley Blue Cheese and crunchy Hush Puppy croutons.

Brie Crostini and Bella Vista Truffle Oil make the Roasted Cauliflower Soup positively luxurious.

The Curried Lamb Chops were given just a tease of curry, which keeps the rich lamb flavor dominant.

Seasonal ingredients shine in deserts such as a Texas Peach and Prosecco Semifreddo.

If you’re looking for a down home, sticky sweet desert the Maw Maw Bread pudding is the way to go.

Desert paired with a pot of French Press coffee completes the upscale, Southern dining experience.

Ellerbe Fine Foods
1501 W. Magnolia Avenue
Fort Worth, TX 76104
817.926.3663

Lanny’s Alta Cocina Mexicana loosely translated means Lanny’s Haute (High) Mexican Kitchen. Once you experience Lanny’s food you will understand the name better. Chef Lanny Lancarte expertly combines native Mexican ingredients with French technique and Mediterranean influences. This fusion of flavors moves Lanny’s cuisine beyond Mexican haute cuisine into just plain haute.

An heir to Tex-Mex empire, Joe T. Garcia’s, Lanny traded salsa for sous vide when he began hosting secret dinners at Joe T’s until he opened his own restaurant in July 2005. He didn’t abandon the culinary tradition he grew up with but instead moves it forward with modernity and sophistication. It’s apparent that Lanny’s prestigious Culinary Institute of America education and travels to Mexico influence his culinary innovations and discoveries.

Lanny’s is a family affair for me. My sister helped open Lanny’s and worked there for over a year so I owe her a thanks for her many insights in putting this post together. My mother grew up in Mexico and is food-obsessed. She loves Lanny’s take on familiar and beloved Mexican ingredients and requests meals there in lieu of gifts for Mother’s Day and her birthday. We feel a connection to his roots in that my parents live in the Northside home of Lanny’s Grandfather, better known as Joe T. Garcia. From a personal standpoint I feel a lot of pride that Lanny showcases ingredients that I’ve grown up with and always considered rather humble. Special occasions for my husband and I usually merit a dinner at Lanny’s.

The Vibe
Crisp white walls, clean lines, rustic wood beams, and a cool palate give this former bungalow a modern atmosphere while still remaining cozy. Spicy accents, such as the saffron orange curtains, add warmth to the fine dining atmosphere. A small grouping of recuerdos from Mexico serves as a reminder of the flavors that await us. I’m a fan of outdoor seating and the outside dining area does not disappoint with a wrap-around porch, succulent plants, and ceiling fans. The alfresco dining area provides a perfectly chic spot to enjoy the setting sun, a breeze, and a pre-dinner cocktail. Even the exotic and dramatic combinations of flower arrangements seem to reflect the spirit of Lanny’s cooking.

The Food
Lanny produces a signature type of cuisine that is dependent on sourcing quality and unique ingredients and combining them with excellent execution. This type of cuisine does not come cheaply, nor should it. Lanny could easily open a restaurant in any major city but he chose to stay close to his roots here in Fort Worth and for that I am thankful.

When the chance comes around to get a 3 course dinner for $35 you jump on it, especially at Lanny’s. During Restaurant Week $35 gets you a 3 course dinner, when typically just an entree averages around $35. The night we went to celebrate my Mom’s birthday the dining room and patio were completely full, and Lanny himself brought out plates to many of the tables. The Restaurant Week Menu provides a generous peek at Lanny’s cuisine. Restaurant week at Lanny’s is is like listening to a skipping record – you missed a few notes but you can still enjoy the song. If you’re left wanting the full version the Chef’s Tasting Menu is where you will find a complete experience. The Chef’s Tasting Menu is offered every night and it really showcases Lanny’s unique culinary vision.

The Restaurant Week menu started with a choice of Seared Ahi or Saffron Sweet Corn Soup. My mom chose the Seared Ahi and my dad, sister, and I chose the comforting and delicious Saffron Sweet Corn Soup. The creamy, sweet, and rich soup came topped with duck confit. The tender duck complemented the richness of the soup and the saffron gave a hint of rust color along with a light earthy flavor.

Chorizo Wrapped Sea Scallops followed. The crispy, smoky, Spanish Chorizo did not overpower the perfectly seared, succulent scallop. Israeli Cous Cous provided a nice textural accompaniment. Vanilla oil gave a subtle aroma and an exquisite flavor dimension to the dish.

We all chose the Rack of Lamb as our next course. The thoughtfully composed dish held several components: manchengo potato puree, red pepper marmalade, and prosciutto wrapped asparagus. Upon arrival I could see the lamb lacked some of the pinkness in the center that I prefer. Despite being a touch overdone (for my taste) the lamb still delivered a tender, rich flavor and nice caramelization. The red pepper marmalade balanced the dish with a touch of sweetness and I scooped up every last bit. The manchego potato puree has left me in a state of longing with it’s airy texture and pungent, nutty flavor. The asparagus made a pretty package neatly wrapped within crispy and salty proscuitto.

Cajeta creme brulee unanimously won our vote for the fourth and final course. Cracking through the crisp, shardy shell of the creme brulee revealed a creamy custard laying on top of a luxurious pool of rich cajeta. Just as the cajeta was flowing to the top of the custard so were my culinary memories. I immediately recalled my favorite childhood Mexican treat, Obleas, which contains cajeta in between the thinnest of wafers. Cajeta is a thick syrup made from cow or goat’s milk caramelized with sugar and it can have an overly sweet flavor with a slight, smoky undertone. The custard of the creme brulee cut some of the sweetness of the cajeta making for a nice finish to the meal.

I went with the suggested wine pairings and was not disappointed. I particularly enjoyed the refreshing pairing of Cava with the varied flavors of the Chorizo wrapped Scallops. Lanny is always on the forefront of bringing new wines to the Fort Worth dining scene. Over the years Lanny has introduced me to the now trendy malbecs, tempranillos, albarinos, cavas, and riojas. The emphasis on high quality boutique vineyards is evident upon every sip.

Service
The service is efficient and attentive without being obtrusive. I always feel well taken care of when I dine here. Even on a hectic night I felt our server, Oscar, was always on point.

Overall
Lanny did not hold back with his Restaurant Week Menu. Given the constraints of Restaurant Week Lanny did not sacrifice creativity or quality. After 4 years Lanny still delivers exceptional food with no pretension. Every return visit makes it evident that he continues to explore the potential of Mexican ingredients to live up to the Alta Cocina status.

Restaurant Week may be over, but if you’re looking to stretch your dining dollar, lunch at Lanny’s provides a budget friendly option. Tapas range from $6 – $9, and Entrees range from $12 – $22. The lunch options still present the unique blend of cuisines that draw such a dedicated following. Once again it’s a sneak preview of the full Chef’s
Tasting dining experience which I highly recommend. If you’re a food aficionado or are looking for a place to make your next special occasion all the more so, consider Lanny’s and go for the Chef’s Tasting Menu. I’m already coming up with an excuse for my next occasion to indulge.

Some photos of lunches past:

Lanny’s Alta Cocina Mexicana
3405 W 7th St
Fort Worth, TX 76107-2718
(817) 850-9996

Ok, this is it – your absolutely last chance to get in on Restaurant Week. To recap, participating restaurants offer a multi-course prix fixe (fixed price) meal for $35 with proceeds to benefit area charities. Here’s the Fort Worth restaurants that have extended their Restaurant Week menus until September 6. The event is sponsored by KRLD and a full list of participating restaurants can be found there. There are still some great options available, so don’t wait-call now and make your reservations.

Aventino (until September 6)
3206 Winthrop Ave.
Fort Worth
817.731.0711
$15 for additional wine pairings
* Read my Review

Bistro Louise (until September 6)
2900 South Hulen St. #40
Fort Worth
817.922.9244
* Offering Central Market 4th course

Ferre (until September 6)
215 E. 4th St.
Fort Worth
817.332.003
* Offering Central Market 4th course

Grace (until September 6)
777 Main St.
Fort Worth
817.877.3388
* Offering Central Market 4th course

Ruffino’s (until September 6)
2455 Forest Park Blvd.
Fort Worth
817.923.0522
* Offering Central Market 4th course

Ruth’s Chris Steakhouse (until September 6)
813 Main St.
Fort Worth
817.348.0080
* Offering Central Market 4th course

Silver Fox Steakhouse (until September 6)
1651 S. University
Fort Worth
817.332.9060
* Offering Central Market 4th course

Texas de Brazil (until September 6)
101 N. Houston St.
Fort Worth
817.882.9500

Friday August 28, Saturday August 29

Restaurant Week continues
I know you must be tired of me blathering on about Restaurant Week, but it’s a great deal. So I will bug you until I’ve heard from you that you’ve taken advantage of it. Here’s the list of restaurants still offering Restaurant Week menus. The event is sponsored by KRLD and a full list of participating restaurants can be found there.

Aventino (until September 6)
3206 Winthrop Ave.
Fort Worth
817.731.0711
$15 for additional wine pairings
* Read my Review

Bistro Louise (until September 6)
2900 South Hulen St. #40
Fort Worth
817.922.9244
* Offering Central Market 4th course

Eddie V’s Prime Seafood (until August 30)
3100 W. 7th St. Fort Worth
817.336.8000
* Offering Central Market 4th course

Ferre (until September 6)
215 E. 4th St.
Fort Worth
817.332.003
* Offering Central Market 4th course

Grace (until September 6)
777 Main St.
Fort Worth
817.877.3388
* Offering Central Market 4th course

Lanny’s Alta Cocina Mexicana (until August 30)
3405 W. 7th St.
Fort Worth
817.850.9996
* Offering Central Market 4th course

Piola Italian Restaurant (until August 30)
3700 Mattison Ave.
Fort Worth
817.989.0007

Ruffino’s (until September 6)
2455 Forest Park Blvd.
Fort Worth
817.923.0522
* Offering Central Market 4th course

Ruth’s Chris Steakhouse (until September 6)
813 Main St.
Fort Worth
817.348.0080
* Offering Central Market 4th course

Silver Fox Steakhouse (until September 6)
1651 S. University
Fort Worth
817.332.9060
* Offering Central Market 4th course

Texas de Brazil (until September 6)
101 N. Houston St.
Fort Worth
817.882.9500

The Vault (until August 30)
525 Taylor St.
Fort Worth
817.348.9828
* Offering Central Market 4th course

August 28 – 30

Central Market Hatch Chile Festival
The last weekend to pick up your roasted hatch chiles at Central Market. There will be plenty of demos and samples to entice you to buy a bag of these potent chiles. The Central Market website also has plenty of recipes to help you enjoy your hatch chiles.

Saturday August 29

Lightcatcher Winery – Crush Day, The Lucy Dance
Do you love the classic scene in I Love Lucy when she stomps the grapes? Head to Lightcatcher Winery on Saturday in your best Lucy garb to re-enact that great scene and I’m sure have tons of fun as well. The winery opens at noon and the stomping begins at 1PM and continues until 4PM. Admission is $25 and you get a commemorative glass and live music performed by The Trinity River Whalers. The winery will stay open until 6PM, with food service from Noon until 4PM. Admission is first come first served, so I would plan to be there early. 6925 Confederate Park Rd/FM 1886, Fort Worth 76108.

Saturday August 29

Lola’s Sixth
The Good Show Live Music Series featuring The Me-Thinks, True Widow and Red Animal War.
This is a great lineup with the Me-Thinks which hail from Haltom City. True Widow from Dallas received multiple nominations for the Dallas Observer Music Awards including male and female vocals. You too will love their lush psychadelic sounds that meld into a headbanging wall of heavy melodic fuzz (sorry can you tell I totally dig them). Red Animal War, will tame things down-NOT- with their post punk, heavy rock. Before or after the show, check out why Fred’s was voted best burger by Dfw.com. Or get dirty, with The Dirty Love Burger at The Love Shack So7. Not feeling the burgers, La Familia will set you straight with some good old Tex-Mex. Lola’s is at 2736 W. Sixth, Fort Worth 76107.

Saturday August 29

Second Annual Dia de los Toadies
The Toadies, The Secret Machines, Bowling For Soup, Ben Kweller, Eleven Hundred Springs, The Boom Boom Box
Rough Creek Ranch, Glen Rose Texas
Ok, this falls under the road trip category-but it is a road trip to awesomeness! Each year Fort Worth’s own The Toadies host a music festival in a remote location (usually Possum Kingdom), this year the festival is being held in Glen Rose. Seeing Fort Worth’s own hometown favorites, The Toadies, alone justifies the drive. However, the rest of the line-up just makes it that much better. I adore Ben Kwellers quirkly little tunes and The Boom Boom Box rocks it out with former Baboon bandmembers Andrew Huffstetler and Mike Rudniki, and who doesn’t love Bowling for Soup. Eleven Hundred Springs brings some country flavor and The Secret Machines describe themselves as space rock. The event costs $30 at the door and is from 2PM – 11PM. All the details can be found HERE.

Sunday August 30
German Deli (Colleyville)
Kartoffel Fest (Potato Fest)
Pegasus news reports about this interesting food festival. Expect food samplings, door prizes, and cooking demos during the 4th annual Kartoffel Festival. Kids can participate in a “Potato Roll”. You can also enter cold or hot potato recipes and the winner will be declared The Kartoffel Konig or Konigen (King or Queen).
5100 State Highway 121
Colleyville TX 76034

So I’ve made my reservations for Restaurant Week at Lanny’s Alta Cocina Mexicana. I thought I’d share the menu since Lanny’s is extending the Restaurant Week menu and price ($35) until August 30.

I’m so excited about this reservation because Lanny’s never fails to impress me. However, it can get  pricey so I don’t get to eat there as frequently as I would like.  Restaurant Week gives me the perfect chance to enjoy dinner without breaking the bank and it benefits charity as well.  I also hopes it gives folks a chance to check out a great restaurant like Lanny’s that they might not have tried yet.

First Course
Saffron Sweet Corn Soup, Duck Confit
Or
Seared Ahi, Cornichon & Cilantro Aioli, Baby Lettuce

Main Course
Rack of Lamb, Manchego Potato Puree, Asparagus
Or
Sea Bass, Housemade Angel Hair Pasta, Mojo de Ajo

Dessert
Cajeta Crème Brulee
Or
Valrhona Pound Cake, Peanut Butter Ice Cream

Optional Wine Pairing
$25

Central Market Fourth Course
Chorizo Wrapped Sea Scallops, Israeli Cous Cous, Vanilla Oil

For all other participating Fort Worth restaurants check here. The event is sponsored by KRLD and a full list of participating restaurants can be found there.

Hey folks hope you’ve secured your Restaurant Week reservations by now. Restaurant Week officially begins August 17 and continues until August 22. If you can’t wait until then some restaurants are having a preview weekend that begins Friday August 14 until Sunday August 16: $40 gets you 3 courses and a cocktail. Here are the restaurants participating in the Preview Weekend:

For all other participating Fort Worth restaurants check here. The event is sponsored by KRLD and a full list of participating restaurants can be found there.

Aventino (until September 6)
3206 Winthrop Ave.
Fort Worth
817.731.0711
$15 for additional wine pairings
* Participating in Restaurant Week Preview August 14-16 $40 for 3 courses and a Cane Rum/Gran Marnier cocktail
* Read my Review

Bistro Louise (until September 6)
2900 South Hulen St. #40
Fort Worth
817.922.9244
* Participating in Restaurant Week Preview August 14-16 $40 for 3 courses and a Cane Rum/Gran Marnier cocktail
* Offering Central Market 4th course

Ferre (until September 6)
215 E. 4th St.
Fort Worth
817.332.003
* Participating in Restaurant Week Preview August 14-16 $40 for 3 courses and a Cane Rum/Gran Marnier cocktail
* Offering Central Market 4th course

Grace (until September 6)
777 Main St.
Fort Worth
817.877.3388
* Participating in Restaurant Week Preview August 14-16 $40 for 3 courses and a Cane Rum/Gran Marnier cocktail
* Offering Central Market 4th course

Lambert‘s
2731 White Settlement Rd.
Fort Worth
817.882.1161
* Participating in Restaurant Week Preview August 14-16 $40 for 3 courses and a Cane Rum/Gran Marnier cocktail
* Read my Review

Lanny’s Alta Cocina Mexicana (until August 30)
3405 W. 7th St.
Fort Worth
817.850.9996
* Participating in Restaurant Week Preview August 14-16 $40 for 3 courses and a Cane Rum/Gran Marnier cocktail

UPDATE: Aventino closed January 15, 2010. We wish the Paez Family the best.

The words Cucina, Enoteca, and Salumeria usually are reserved for spots tucked away in the beautiful rolling hills of Tuscany or the moped mobbed streets of Milan.  Fort Worth may not contain all the same charms of Italy, but we can be treated to its wonderful cuisine as interpreted by Chef Derrick Paez at Aventino.  The newly revamped Aventino provides Fort Worth a modern take on Italian cuisine and a cool, chic atmosphere in which to enjoy it.

The Vibe
The decor at Aventino is a brilliant mix of classic and modern, which gives you a hint to the overall theme.  Old world materials such as Tuscan limestone provide a modern minimalism.  A soothing green wall balances the starkness of the beautiful stone and cognac leather chairs add warmth.  The bar area gets the modern sleek treatment as well, balanced by traditional hanging hams and sausages curing in the salumeria.

The Food
The menu is divided into Classic and Modern.  The Beef Carpaccio, from the Classic Side of the menu, arrived sliced to wafer thin perfection with a rustic hunk of parmesan and gorgeous caper berries.  A sprinkling of cracked black pepper and the caper and black pepper aoli gave the carpaccio a rich and earthy flavor.  Adding a hunk of the parmesan to a slice of the carpaccio contrasted with the previous peppery pieces and yielded a refreshing bite of salt.  As a cheese fanatic, I love the option of tearing off a hunk of parmesan rather than the usual treatment of dotting the carpaccio with delicately shaved slices.

On the Modern side of the menu, the Grilled Tuscan Shrimp provided a light and interesting mix of flavors. The walnut, arugula pesto and a grape tomato confit complemented the shrimp which provided a lovely bed of subtle flavors and textures.

The Grilled Asparagus appetizer is also from the Modern menu.  The grilled asparagus on the plate were topped with frisee, croutons, quail eggs, slivers of truffled cheese and then drizzled with stone ground mustard.  This was a beautiful, delicate dish that provided a different taste sensation depending on what was on your fork.  The quail eggs gave a soft flavor especially when contrasted with the mustard.  A bite with the truffled cheese provided a creamy texture with a salty, rustic taste that was completely addicting.

The Peppercorn Parpadelle from the Modern Side came with an intriguing almond cream sauce, green asparagus, oyster mushrooms, and shallots.  First of all, I loved the homemade parapdelle noodles.  I’m glad their sole purpose was to hold onto the thick almond cream sauce.  The flavor of the sauce was subtle enough that I could appreciate all the ingredients.  Toasted slivered almonds provided the perfect crispy crunch.

The Wild Stripe Bass “Putanesca” from the Modern Side was unavailable with the Wild Bass one night I went, but a Red Snapper was substituted.  The modern spin on Italian dishes is nowhere more evident than in this putanesca dish. Aventino’s take on the Putanesca was a deconstruction of this traditional dish.  Braised fennel, sliced caper berries, artichokes, carrots, and a precious few shelled mussels topped a small mound of marinara coated angel hair pasta rather than being mixed together.  The Red snapper had a slightly spicy and crispy crust and was perfectly prepared.

On another visit, I tried the special of Osso Bucco.  You won’t find Osso Bucco too often on menus in Fort Worth, so I was excited to order this featured dish.  The generously (but not ridiculous) portioned braised veal shanks came out with fresh fava beans, penne pasta, and a sprinkling of carrots.  The veal had a browned crust and was so tender I needed only my fork to cut it.  The thick reduction sauce absolutely enhanced the hearty flavor of the veal.  I enjoyed the novelty of the fresh fava beans and their crisp texture.

After such fabulous meals, deserts had to be put to the test.  The Olive oil cake with a blood orange puree had a slightly dry and crumbly texture that was smooth at the same time.  The cake worked well with the blood oranges and mint.

The real surprise came with the Panna Cotta. Served with a Meyer Lemon Gelee and cracked black peppercorns, the panna cotta was raised to a sublime level with the inclusion of marscarpone cheese. The Meyer lemon gelee brightened and cut the richness of the panna cotta. My biggest surprise was how the unexpected choice of cracked black peppercorns to top the desert totally worked.

The drinks deserve to be spotlighted as well.  Let’s start off with the water – yes the water.  All the water is purified “in house” using a Natura system.  Not only does the system provide still water it also produces sparkling water. Aventino is only one of a handful of restaurants in the area that uses this approach.

You could easily drop by Aventino just for a brilliant cocktail and a few appetizers.  The Lemongrass martini features tuaca that is infused with lemongrass, shaken with lemon juice and rimmed with a bright and sugary tasting ginger.  You’ll find a crisp, exotic flavor from the Hawaiian Lychee Martini thanks to the combination of vodka, fresh lychee juice, and a splash of white wine.  The Sangria is a palate and pocketbook pleaser that is just as refreshing as the other cocktails.  The profusely minted Mojito gets the Italian treatment with a finish of Prosecco instead of club soda.

Aventino also offers Quartinos.  Normally, you will only see these on menus in Italy, so I am excited to see them as an wine option here in Fort Worth.  Quartinos are carafes of wine containing 8 oz.  Since this is less than a bottle they are priced accordingly.  On the recommendation of the waiter we tried the San Lorenzo Verdicchio Classico Di Gino 2005 and enjoyed how it’s slightly fruity notes paired well with our meal.  The Quartino also allowed us to enjoy our cocktails without stumbling out of the restaurant.

The Service
On my first visit with friends the waitress was very attentive and expertly guided us to make some great selections, including the panna cotta.  On a subsequent visit with my husband we found the service to be a bit more sporadic but still friendly and knowledgeable.  At some point you will probably be greeted by Al, the congenial owner.  Impress your date by acting like an old friend and he will follow suit by regaling you with stories.

Overall
Aventino gives Fort Worth a completely new version of Italian cuisine.  It is a version that ventures further than plastered sunny yellow walls and red check tablecloths.  Both the Modern dishes and the Classic Dishes interpret Italian in a deliberate, contemporary way.  From the purposefully placed fleur de sel on the red snapper to the freshest tasting water around, there are few details missed at Aventino.  After providing classic Italian cuisine for over 25 years this is more than a new chapter for Aventino.  It’s a whole new book.

Eat This
Yes! Inspired Central Italian cooking with a fine dining twist comes to Fort Worth.

I Eat This
Osso Bucco and the Putanesca

Hours
Monday – Wednsday 5PM – 10PM
Thursday – Saturday 5PM – 11PM

Aventino
3206 Winthrop Avenue
Fort Worth TX 76116
817.731.0711