News You Can Eat
The restaurant news in Fort Worth is coming fast and furious, with lots of openings happening in 2017 and beyond. Here's the latest roundup of what's happening in Fort Worth dining this month:
Ben's Triple B: Biscuits, Burgers and Brews is the rather derivative name of a new restaurant opening in spring 2018 from chef Ben Merritt, who also owns Fixture Kitchen and Social Lounge. The new place opens at 3016 E. Rosedale St., across from Texas Wesleyan University. It's part of the Rosedale Renaissance, a charge led by Texas Wesleyan, in partnership with the City of Fort Worth and Tarrant County, to revitalize the historic Polytechnic Heights neighborhood and East Fort Worth.
Texas Wesleyan President Frederick Slabach says in a release that this will be the place to eat and socialize for students, faculty and staff, and patrons from all over Fort Worth. It'll be open breakfast, lunch, and dinner, with a casual, fun atmosphere, and a menu of biscuits, breakfast items, burgers, and a full bar.
Crú Food & Wine Bar has opened its location at the Shops at Clearfork, at 5188 Marathon Ave., with loads of wine: more than 300 selections by the bottle and 42 by the glass or to sample in a flight. The Dallas-based chain has 15 locations in Plano, Allen, Austin, and Houston plus two airport outlets at Dallas Love Field and DFW Airport.
Evergreen Ice Cream is the new name for the rolled ice cream concept that opened in Colleyville as 8º F Ice Cream in 2016. Evergreen will continue to serve rolled ice cream, made by using a stainless steel cold plane and spatulas. Flavors include mango, strawberry banana, green tea, and vanilla. They also do smoothies, shakes, and flavored milk tea. A location of 8º F Ice Cream is still open in Carrollton.
Boi Na Braza, the Brazilian steakhouse, is opening a location at the Toyota Music Factory in Irving. Known for its meats, salad bar, and wine list, the family-owned restaurant recently broke ground at 310 W. Las Colinas Blvd., in anticipation of a December opening. It will be the third Boi Na Braza location, with two other restaurants in Grapevine and downtown Cincinnati.
The restaurant will have a floor-to-ceiling glass wine cellar in the dining room and a full-service bar that will look directly into the extensive wine selection. There will be two private seating rooms with AV capabilities. Those in the main dining area will be able to view the gauchos at work behind the scenes, prepping, cooking, and maintaining the meats. The salad bar has more than 60 offerings, featuring salmon, vegetables, potato salad, and an assortment of imported cheeses and hot dishes. Meat selection includes 16 items such as beef, chicken, pork, and lamb.
TGI Fridays has a new line of extreme shakes that take dessert to the next level by amplifying the traditional milkshake with cascading toppings for an indulgent holiday treat. TGI Fridays Extreme Shakes are available in two flavors and for an extra shot of fun guests can order a boozy version with Smirnoff Vanilla. Toasted S'mores has vanilla ice cream, Oreo cookies, marshmallows, graham cracker, Ghirardelli chocolate sauce, and whipped cream. Stocking Stuffer has vanilla ice cream, holiday cookies, holiday Peeps, sprinkles, whipped cream, and a candy cane.
Max's Wine Dive has appointed a new chef: Chris Boydston. A native of Mississippi, Boydston has worked at the Ashton Hotel, The Stoneleigh, the Vault, and the Omni Hotel in Fort Worth.