News You Can Eat
Taco departure doesn't dampen this round of Fort Worth restaurant news
This batch of dining news in Fort Worth is a mixed bag. A mixed grocery bag, that is. There's supermarket openings and restaurant closings, and some new menus for summer. Time to dig in:
Natural Grocers, a Colorado chain of small grocery stores, opened a branch in Fort Worth in a former auto-body shop at 2501 W. Seventh St. The stores are like a mini-Whole Foods, with natural groceries, organic produce, and dietary supplements. This is the sixth store in the DFW area, with other branches in Denton, Plano, Coppell, North Dallas, and East Dallas.
Taco Diner closed its branch in Southlake at the end of June. The restaurant announced that its lease at Southlake Town Square — where it had been one of the first tenants — had expired via a Facebook post, with a reassurance that it expected to reopen in the Southlake area "very soon!" But where in Southlake? Fort Worth Star-Telegram writer Robert Philpot wonders if it might instead be in a nearby city like Grapevine, Colleyville, Trophy Club, Keller, or Roanoke.
Del Frisco's Grille celebrates summer with a $6 happy hour menu that includes cocktails, wine, $5 craft beer, and a food menu of old favorites such as cheesesteak egg rolls, and new items like wagyu corn dogs, pulled-pork nachos, and French onion dip. Hours are weekdays from 4-6:30 pm in the bar and on the patio.
R Bar & Grill has a new summer menu. There are blackened scallops with jalapeño cheddar grits; spinach and strawberry salad; Italian salad with salami and pepperoni; a BLTC sandwich with cheese on jalapeño cheddar bread; a lobster club sandwich also on jalapeño cheddar bread and with Havarti cheese (what's up with all the cheese already?); a fried chicken wrap; and a Mediterranean pizza with olives, feta cheese, tomatoes, capers, and mixed cheeses. So much cheese.
Baskin-Robbins has a new "polar pizza," an ice cream treat with ice cream served on a cookie crust that looks like a pizza. It comes in four flavors: Oreo cookies 'n cream, peanut butter 'n chocolate, jamoca almond fudge, and chocolate chip cookie dough. You can also create your own polar pizza by combining a chocolate chip cookie or double fudge brownie crust with your choice of ice cream flavor and toppings.
Starbucks is busy with new stuff. That includes a new iced coconut-milk mocha macchiato, featuring espresso shots poured over chilled coconut milk and combined with white-chocolate mocha sauce. They're also doing an "affogato-style" Frappuccino inspired by the classic Italian dessert.The barista pours a shot of espresso over a finished Starbucks Frappuccino, and the hot espresso mingles with the icy Frappuccino to create creamy pockets of coffee.
Bird Cafe has promoted sous chef Scott Curtis to the position of executive chef. Curtis helped open the cafe in 2013 under the leadership of chef David McMillan. A graduate of the Art Institute of Colorado culinary arts program, his previous experience includes Meddlesome Moth, as well as Four Seasons properties in Denver; Vail, Colorado; Seattle; and Whistler and Vancouver, British Columbia. His dishes on the summer menu include chicken-fried sweetbreads, Texas quail, crispy Mediterranean branzini, and bone-in pork chop.
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