Lonesome Dove Flies

Fort Worth's Tim Love expands ever-growing restaurant empire outside of Texas

Lonesome Dove and Love Shack are heading to Tennessee.

Lonesome Dove

Fort Worth chef Tim Love isn’t found in one place for very long. In a given week, business has him shuffling to and from Fort Worth, Austin, and West Hollywood. And now you can add Knoxville to the list.

In late spring 2016, Love has a pair of restaurants — yes, two — opening in his old college stomping grounds. His Lonesome Dove Western Bistro and Love Shack concepts will have new locations in Knoxville's Old City neighborhood.

Approached by economic developers, Love first declined the offer to expand his ever-growing empire to Tennessee. “I said, ‘I’m too busy, no way,’ but I flew out for a football game, and soon we struck a deal. The neighborhood is on the edge of a big resurgence, and you can walk everywhere there. Really, it’s an exciting place to be.”

Love gushes about the 200-year-old building that his third Lonesome Dove will soon call home. He likens its feel unto the Fort Worth flagship Lonesome Dove, with lots of nooks and crannies. The main restaurant space on the ground floor will seat about 85, and an upper floor will accommodate another 100. Four working fireplaces are among its features, but he’s working to add modern touches, as well, such as those seen in his Austin location.

Love Shack will occupy an adjoining building with a sizable patio. Given its proximity to Lonesome Dove, excess meat — including prime beef steak and brisket — from the steakhouse will provide product for Shack’s burgers.

Besides flying back and forth to Knoxville, Love spends ample time in Austin, where Lonesome Dove opened last June. “The city’s so energetic, the food scene is so great, it’s crazy. I love being a little piece of the puzzle. I’m having a lot of fun with my poutine program — it’s adventurous and so fun to work on.”

Meanwhile, trips to West Hollywood will begin in spring, as that’s when the fourth season of CNBC Prime’s Restaurant Startup filming starts. The show stars Love, TV food personality Joe Bastianich, and restaurateur-consultant Elizabeth Blau. The trio listens to restaurant concept pitches from entrepreneurs who have culinary concept ideas and need financing.

“Winners have been impressively successful,” he says, adding that he’s particularly proud of the Season 1 team who opened Kraken Congee in Seattle’s Pioneer Square, thanks to his investment. He’d like to see the concept expand to other cities.

Another partnership keeping him busy is that with Austin-based C3 Presents. Love partners with C3 on the Austin Food + Wine Festival, Big Apple Barbecue Block Party, Chicago Food + Wine Festival, and Music City Wine + Food Festival. He handles the food and beverage for several C3 events around the world, including the upcoming new Auckland City Limits Music Festival.

Finally, Love just became an investor in two more Austin companies: High Brew Coffee and Bona Dea, a gluten-free baking goods company.

Closer to home, Love’s restaurants are ready for New Year’s Eve parties. Woodshed Smokehouse in Fort Worth hosts a party called Bubbles Barbecue & Blues, where a $75 ticket buys a loaded barbecue buffet, Champagne, and open bar, with Legacy 4 performing.

At Lonesome Dove in Fort Worth, there’s a four-course dinner with Champagne toast for $95. And at Queenie’s Steakhouse in Denton, the four-course dinner with Champagne toast for $85.

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dinner openings

Time For Some Tasty Tidbits

Lots of new dishes to check out in this Fort Worth restaurant news

Vickery Cafe

Shepherd's pie at Vickery Cafe

This roundup of restaurant news around Fort Worth has an exciting new opening, a sad closing, 2 high-profile relocations, and loads of new menus to check out.

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

Japan House, a unique all-you-can-eat concept with full-serve table service, has opened a location in the Lake Worth area of Fort Worth at 5912 Quebec St., off 820 — joining two other locations already open in North Richland Hills and Irving. They feature an expansive menu of more than 170 items: appetizers, sushi rolls, sashimi, ramen, poke bowls, hibachi. They scrapped their previous buffet model and instead bring AYCE dishes to the table.

Vickery Cafe, the longtime favorite diner, has re-opened in its new location in the former Max’s Wine Dive location at 2421 W. 7th St. Owner Curtis James moved because his lease was not extended. It's known for its Southern and Tex-Mex fare.

Craft & Vine, the Roanoke taproom and eatery, closed its doors after seven years. They served craft beers, shared plates, and 3rd-floor patio offering views.

Always Cooking Nola, a family-owned concept serving Cajun and New Orleans-style food, previously located in a Chevron in River Oaks, has softly opened in a new location at 6301 Randol Mill Rd. where it's serving po'boys, gumbo, wings, and more. Hours are 11 am-6 pm.

Dog Haus is celebrating Thanksgiving all month with a twist on the Turducken: a turkey, duck, and chicken sausage topped with garlic aioli, turkey gravy, onions, and scallions, served on King’s Hawaiian rolls; and the Turducken burrito, a turkey, duck, and chicken sausage, three sunny side up eggs, white American cheese, sweet potato fries, caramelized onions, and spicy mayo in a toasted flour tortilla.

Carrabba’s Italian Grill has new menu items including Arancini, a risotto bite with fennel sausage, mozzarella, parmesan, & Romano cheese; rigatoni al forno, with tomato cream sauce, Italian sausage, Romano, parmesan, mozzarella and goat cheese; and short rib marsala, bone-in short rib over garlic mashed potatoes with Lombardo Marsala wine sauce. Dessert includes a triple chocolate bread pudding. New festive cocktails feature the merry berry martini and wood-fired old fashioned. Available through January 13.

Laredo Taco Company, 7-Eleven's in-house restaurant, has two holiday specials: Quesabirria, featuring shredded beef and melted cheese, available as a taco or bowl, paired with consommé dipping sauce; and tamales in choice of pork or chicken, in packs of three, six, or 12 or a family size with two dozen tamales and two sides.

Main Event has new frozen hot chocolate shakes in three flavors: Classic, a frozen hot chocolate with chocolate candy frosted rim, and a Little Debby Christmas tree cake; s’mores with marshmallow rim and graham crackers; and peppermint with peppermint frosted rim and a candy cane. Bailey’s Irish Cream or Caffè Borghetti can be added to any flavor for $3. Prices start at $11. Available through January 7.

Menchie's Frozen Yogurt is collaborating with candy brand Hi-Chew for a limited-edition Key lime pie flavor, inspired by Hi-Chew Dessert Mix’s Key Lime Pie. The flavor is available through November 30 at Menchie’s locations in Euless' Glade Park and Colleyville.

Rita’s Frozen Custard has two limited-time frozen treats: Frozen Hot Cocoa Gelati, which layers Rita’s Frozen Hot Cocoa Cream Ice with Vanilla Custard, blending the taste of hot cocoa with cool Italian Ice; and Frozen Hot Cocoa Gelati Blender with a crushed peppermint topping.

Dunkin' is bringing back holiday favorites and new menu items. Drinks include the cookie butter cold brew, peppermint mocha latte, toasted white chocolate latte, and white hazelnut bark coffee. New items include the cookie butter donut, holiday cookie latte, almond croissant, and hash brown brisket scramble bowl.

Barrilitos, the Mexican soda, has returned to Texas shelves. Originally produced nearly 100 years ago, the drink is available in four flavors: Mandarina, Manzana, Piña, and Ponche de Frutas in both 12-ounce and 1.5-liter bottles. The aguas frescas were sold until 2020-2021, and the sodas were sold until 2017. Now they're available at El Rancho, La Michoacana, and Fiesta stores.

P.F. Chang’s has added Asian fried chicken to the menu for the first time. It comes in two options, Korean fried chicken and Taiwanese popcorn chicken, with a choice of sauces, including sweet soy glaze, dynamite, hot honey, and chili crisp. Available as bone-in three-piece or six-piece and boneless four-piece or five-piece, eight-piece or 10-piece for shareables.

Wendy's has a new salted caramel Frosty. It can also be paired with the limited-time mushroom bacon cheeseburger, which features roasted mushrooms, bacon, Muenster cheese, and garlic spread. The Frosty is $3 and the burger is $6.

Texas Parks and Wildlife Commission has shut down two oyster harvest areas in the Gulf: the 14-acre Desperation Reef and the 529-acre Dollar Reef, both in Galveston Bay, to allow the oyster population to recover the reef is healthy enough that they can start harvesting oysters again. They'll reopen in November 2026.

Chipotle has launched a wacky new merchandise collection that includes a $10 cilantro soap, a nod to the small percentage of the population who are genetically wired to experience a soapy flavor when eating cilantro; the $28 “Water” Cup candle, a lemonade-scented candle; and $20 car napkin holder. The collection will be available for individual purchase, or as a bundle for $50.
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Raven Jordan contributed to this story.

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