News You Can Eat

Pickle-flavored beer tops this slice of Fort Worth restaurant news

Pickle-flavored beer tops this slice of Fort Worth restaurant news

Martin House pickle beer
Pickles in your beer. Photo by Shugg Cole

There's plenty happening in the Fort Worth dining world, from news of openings to burgers to remodels to Hatch chiles, and we have it all here.

But surely the biggest news involves pickles. Pickles are so hot right now.

Here's what's happening in Fort Worth restaurant news:

Martin House Brewing Co. has partnered with Fort Worth-based Best Maid Pickles on two new products: Sour Pickle Beer and a Craft Beer Pickle. The base for the Sour Pickle beer is Martin House's Salty Lady Sour Gose, with Best Maid Pickles' dill brine added during the brewing process for a pickle-y sour/salty beer. The Best Maid Craft Beer Pickle is a bottled, fresh-pack pickle with coriander, lemon zest, and added sour to achieve the Salty Lady beer's salty and sour flavor. The launch party at Martin House is August 17, and the beer will be available for purchase wherever Martin House beers are sold starting August 20 (although it has already started to turn up in some craft-friendly stores such as Central Market).

Yucatan Taco Stand at 909 W. Magnolia Ave. was temporarily closed by the health department on August 14. A photo posted to a Fort Worth foodie Facebook group showed the telltale yellow sign from the city of Fort Worth stating "Establishment Closed" posted on their front door, for violations that included unclean food prep surfaces and inadequate refrigeration.

The Post at River East is a new bar and live music lounge from the folks behind The Live Oak, now open in the former Sylvania Station Post Office building at 2925 Race St. The Post pretty much picks up where Live Oak left off, with live music, drinks, and food. The menu includes a few distinctive shareable dishes such as baked brie with jalapeno jelly and crumbled bacon; and a hummus trio with black-eyed pea, black bean, and garbanzo hummus served with pickled vegetables and flatbread. There's a turkey soup "from scratch," and a Caesar with smoked oysters. A dozen sandwiches include roast beef, turkey & Swiss, cumin-rubbed ribs, green chile pimento, chickpea salad, and a veggie dip sandwich with mushrooms and provolone.

Oven and Cellar is new Italian restaurant from DRG Concepts, who own Wild Salsa, Chop House Burger, and Wicked Butcher. It'll do Italian food with pastas and pizzas from a brick oven, and is opening at 150 Throckmorton St., next door to Wild Salsa. DRG originally had plans to open an Oven and Cellar in downtown Dallas, even leasing a space in the 1900 Elm building before walking away from the location.

Ruth's Chris Steak House in Fort Worth recently celebrated a multimillion-dollar renovation to update the space that includes new floors, chairs, walls, and carpet. Since they don't open until 4:30 pm, they were able to execute the renovation without closing down.

Hooker's Grill, the Stockyards restaurant known for its onion fried burgers, has opened in the Fort Worth Food Hall, in the space vacated by Knife Burger, the burger stand from chef John Tesar.

Dayne's Craft Barbecue​ has decided against its plan to open as a permanent restaurant. Buoyed by his success as an underground pop-up, founder Dayne Weaver made plans in March to take over the former Americado space at 2000 W. Berry St. But with the proliferation of new barbecue restaurants, he says he's decided to go back to his original pop-up operation at Lola's Trailer Park, where he'll set up every Saturday at noon until they're sold out. His official return will be on August 24.

Snuffer's has two sandwiches with Hatch chiles: the Hatch Chile Cheeseburger with a side of fries and Hatch Chile sauce for $9, and the Hatch Chile chicken sandwich for $8.50. Add a side of the Hatch Chile Sauce to anything for $2.

El Fenix is doing an assortment of Hatch chile dishes, including Hatch queso blanco, plus chicken or cheese enchiladas topped with choice of Hatch queso blanco or Hatch chile verde sauce.

Del Frisco's Grille has debuted four new health-focused dishes, including plant-based cauliflower steak frites and three new gluten-free shrimp dishes, including BBQ shrimp Cobb salad, Mediterranean shrimp bowl, and jumbo shrimp cocktail. They're at all four of Del Frisco's Grille DFW locations.

Chick-fil-A has added mac & cheese to its menu nationwide. This is the first permanent side addition to Chick-fil-A's menu since 2016. It can be ordered with any lunch, dinner, kid's meal or catering order. Baked in the restaurant each day, it features cheddar, parmesan, and Romano cheeses. Participating restaurants are also rolling out frosted caramel coffee, a seasonal sweet treat, running until November 9 or while supplies last.

Outback Steakhouse has a set of new dishes including a twist on fried chicken. The Bloomin’ Fried Chicken features a boneless chicken breast hand battered in Outback Original Bloomin' Onion seasoning, fried, drizzled with spicy bloom sauce, and served with mashed potatoes and seasonal veggie. Pineapple & pork medallions feature pork tenderloin medallions glazed with caramel mustard and garnished with grilled pineapple. Creamy shrimp scampi dip features lemon, garlic, shrimp, diced tomatoes, parmesan and jack cheeses, with tortilla chips. Chocolate Tower is a 6-layer chocolate cake with chocolate drizzle, whipped cream, chocolate shavings, and raspberry sauce.

Twin Peaks has launched new menu items including spinach dip with spinach, artichoke, cayenne, cream cheese, Swiss, and parmesan; and fried pork rinds with Cajun rub and Nashville hot sauce. Its lunch and handheld categories have two new additions: tomato basil soup and a smoked pork Cubano sandwich with ham, pork, Swiss, pickles, mustard, and chipotle mayo. Drinks-wise, there's a cowboy margarita made with bourbon, which is not really a margarita, and La Güera, their new Mexican-style lager brewed with corn.

Deep Ellum Brewing has released Blind Lemon, a new 5 percent craft-brewed hard seltzer with lemons, available on tap at bars, with 6-pack and 12-pack 12-ounce cans to follow later this year.