News You Can Eat
In Fort Worth, restaurants are opening, restaurants are closing, and a food truck park is coming. Here are some highlights from the local dining front:
A second location of Truck Yard will open in Fort Worth in fall 2016; Truck Yard is the food truck park that opened in 2013 on Greenville Avenue in Dallas. Owner proprietor-chef Jason Boso says that the Fort Worth park will go into the old Crystal Springs Dance Pavilion Lot on White Settlement Road, and it will have a Western-swing theme.
Wild Mushroom Steak House and Lounge has closed. Chef-owner Jerrett Joslin first opened it in Weatherford in 2009 before moving to Fort Worth in 2014. Joslin told DFW.com that the location was a factor.
Temaki Sushiclosed on January 30 after five years, then reopened in the same location on Magnolia Avenue as Nha Trang Vietnamese Cuisine. Diners are already touting the new concept for its laid-back atmosphere.
World of Beer Arlington has launched a beer-centric weekend brunch with options such as the hangover skillet and the chicken-and-waffle sandwich. Brunch is served on Saturdays and Sundays, from 11 am-3 pm.
Blaze Pizza has opened a branch at 841 E. Lamar Blvd. in Arlington, next to the Whole Foods Market in the Parkway Central Shopping Center. This is the build-your-own pizza chain with celebrity backers. Arlington is the second branch in North Texas; the first opened in Frisco in 2015.
Modern Market, the healthy fast-casual chain that used to go by Modmarket, has a new spring menu with an eggplant sandwich; sausage-kale scramble; pesto pizza; lemon-garlic asparagus; roasted zucchini with Moroccan spices; and a fancy BLT with basil aioli, avocado, and arugula.
Houlihan's is embracing a hot new-old trend: the spiralizer. This vintage kitchen tool that creates faux noodles out of vegetables such as zucchini is "the must-have gadget of the moment in healthy kitchens," says the NY Post.
From now until June, Houlihan's will feature three spiralized veggie dishes: Thai noodle salad with spiralized zucchini "noodles," mango, red peppers, and snow peas in Sriracha Thai peanut sauce; Mexicali flatbread with spiralized sweet potatoes and zucchini, sweet corn, bacon, Greek yogurt white sauce, pickled jalapeños, cheese, and avocado salsa; and lasagna with spiralized butternut squash "noodles," ricotta, Italian sausage, a sautéed kale-spinach-chard blend, marinara, and mozzarella cheese.
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