Wood & Grain

New chef restaurant near DFW Airport brightens local breakfast scene

New chef restaurant near DFW Airport brightens local breakfast scene

Wood & Grain Bistro
Breakfast and more. Photo by Nancy Dang

The city of Bedford is about to get its breakfast on — and lunch, too — with the opening of a new restaurant off 183 and Bedford Road, behind the Mexican Inn.

Called Wood & Grain Bistro, it's from Bee Vang and Nancy Dang, a husband-and-wife team who hope to take their love for good breakfast and share it with the community. They plan to open in mid-December.

The "wood" in the name represents Vang's passion for woodworking. He practically built the interior of the restaurant by hand, including fine-looking wood tabletops. They're going into what used to be Golden China restaurant, but regulars will hardly recognize the space after Vang's remodel.

Vang has been in the restaurant industry for the past decade, both front of the house and back, most recently at Malai Kitchen, the local Thai fusion restaurant chain.

Wood & Grain will follow a fast-casual format where you order at the counter. It'll be a community-oriented place serving breakfast and lunch, using fresh and locally sourced ingredients whenever possible. They'll do chicken and waffles, eggs benedict, and espresso drinks.

"Our style of food is more like what you'd find in Uptown Dallas," he says. "We're not serving $3.99 bacon and eggs. Our dishes are a little more complex in the way we present them. And all of our ingredients are fresh."

Menu specialties include "hangover biscuits," with biscuits cut in half and topped with bacon, sausage gravy, two eggs, and potatoes.

"Biscuits are a thing for us," Vang says. "We'll have different varieties like jalapeño cheddar or thyme, and we make all our gravies in house."

Lunch items will include sandwiches, salads, pasta, and burgers such as as their signature Wood & Grain burger with roasted garlic aioli, crispy onion straws, and cheddar on a brioche bun, as well as a portobello mushroom burger with caramelized onions and Swiss cheese.

They range from steak and eggs with an 8-ounce steak, eggs, and hollandaise sauce, to a vegan Greek quinoa salad cooked with vegetable broth over mixed greens.

Desserts include fruit cobblers and seasonal items such as pumpkin chocolate chip bread.

Vang says he'd always had it in the back of his mind to open his own place.

"It got to the point where I felt like it was now or never," he says. "But we also felt like we could bring something new to the Bedford area."