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Pickle beer returns, hummus is here, and more Fort Worth restaurant news

Pickle beer returns, hummus is here, more Fort Worth restaurant news

hg sply co
Hummus with veggies from HG Sply Co. Photo by Kevin Marple

After a chicken-crazy week, we're happy to bring dining news regarding other food groups, including two of the most important: pizza and beer. And not just any beer: pickle beer.

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

Martin House Brewing Co. has seen the writing on the wall and will make its astonishingly popular Best Maid Pickle Beer into a year-round product. The Fort Worth brewery initially introduced it as another of its signature limited-edition items but with "pickle" being oh-so hot right now, the beer practically sold out before it was loaded onto shelves. In a statement, the brewery says that the beer will be back on on draft beginning in late September, and they expect cans to hit the market in late October, with the release of the Salty Lady beer pickles. "The MHBC crew couldn’t be more excited to carry on this relationship with Best Maid," they say.

The Craftcade Pinball Bar closed in June, and will be replaced by a regular non-pinball bar called Low Key Tavern. Craftcade opened in May 2018 with a combination of old-school vintage pinball machines, craft beer, and cocktails from Jenni and Calvin Shelby, whose family has been in the arcade business for many decades. Calvin says that they were just never able to make enough money to sustain the business. "I think it might've done well if it had been downtown, but it was in the wrong location for that concept," he says. "We gave it a shot."

HG Sply Co., the vowel-challenged restaurant concept with locations on Greenville Avenue in Dallas and on River Run in Fort Worth, has opened a third location sortof in between: in Trophy Club, off SH 114, in the Trophy Wood District, joining Bread Winners Cafe and Quarter Bar. HG's Paleo-ish menu features bowls, brick chicken, hummus, and vegetarian options.

Taco Cabana has nimbly jumped on the faux-meat bandwagon with a new menu items featuring Beyond Meat, the innovative plant-based protein made without GMO’s, soy, or gluten, but with TC's signature flavor. There are Beyond Meat tacos for vegetarians; and the Beyond Meat bowl, which is vegan-friendly. For the meat-eating crowd, there are new tacos and bowls with carne asada. A limited-edition mango margarita is available for $4 all day, every day.

Bonefish Grill has created a "dinner for two" consisting of a 3-course dinner with bang bang shrimp starter; choice of house or Caesar salad; choice from three side dishes; and choice from ahi tuna steak, Argentinian grilled shrimp, skewered filet mignon, and Atlantic salmon bellaire. It's $50 and it's available until September 30.

Pie Five is featuring a new international pizza and salad every month through 2019. The first: Greek-inspired Athenian pizza, one of the original pizzas that launched with Pie Five and a fan favorite. It has light garlic olive oil and mozzarella topped with chicken, kalamata olives, banana peppers, red onions, feta, basil, and sundried tomato puree. You can get it as a pizza or salad.

Magdalena's chef Juan Rodriguez recently competed on Food Network's Chopped and is recreating the menu for the restaurant's Supper Club members. He'll be there sharing stories from his Chopped journey along with menu items that include chile en nogada with beef and pork; pan-seared sea scallop taco; beef mini tlayuda; and arroz con leche with peach chutney and cake ice cream. The events are BYOB and take place on September 14, September 20-21, and September 27-28. To reserve your seat call the restaurant or visit the website magdalenastx.com.

Cotton Patch Cafe has launched a new special honoring teachers and administrators, with a 20 percent dine-in discount through September 30.