A new restaurant from one of Fort Worth's top food & beverage teams has an opening date: 61 Osteria, the much-anticipated restaurant from restaurateur Adam Jones and acclaimed chef Blaine Staniford, will open in downtown Fort Worth on January 31. Ta-da.
It's opening at 500 W 7th St., on the ground floor of the First on 7th building, originally known as the First National Bank building, designed by Skidmore Owings & Merrill of New York.
The cuisine will be traditional Italian with a focus on simple, seasonal ingredients from best and local farmers. Staniford is taking a modern approach to Italian ingredients.
The name includes a tribute to the building’s completion date in 1961 and the celebration of its 61st birthday this year. Adam Jones was also born in 1961. Osteria is a place serving wine and simple food.
Vegetable bagna cauda with raw veggies and garlic-anchovy aioli.Kathy Tran
"61 Osteria will focus on the traditional foods that come from all 20 regions of Italy, so the variety will be quite interesting for our guests," Staniford says.
Menu highlights include starters such as:
- Antipasti with citrus marinated olives with parmesan, spiced corn nuts, and pickled vegetables
- Salumi with house cured calabrian coppa, truffle salami, fennel seed lonza and mortadella
- Prosciutto di Parma Tasting of 12 & 24 month aged ham with castelvetrano olives and parmesan
- Prawns with head on blue prawns, salsa verde, and charred meyer lemon
- Vegetable Bagna Cauda with petite raw vegetables served with roasted garlic and anchovy aioli
Bistecca Florentina with porterhouse steakKathy Tran
Housemade pastas will include
- Bucatini Cacio e Pepe made from semolina pasta with cracked black pepper and pecorino fulvi
- Smoked Spaghetti Carbonara with house guanciale, pecorino toscano, and egg yolk
- Tagliatelle Bolognese with braised brisket, veal and pork based sugo with aged parmesan DOP
Entrees include
- Swordfish with eggplant puree, castelvetrano olives, and puttanesca sauce
- Black Sea Bass with spinach gnudi Florentina, broccolini, roasted sunchokes, and pistachio pesto
- 44 Farms Short Rib with parmesan polenta, white bean ragout, Toscano kale, radicchio, and salsa verde
- Bistecca Florentina with porcini and fennel pollen crusted 28-oz. prime porterhouse
The beverage program will include New World and Old World sparkling, white, and red wines by the glass and bottle, with an emphasis on Italian producers.
Bar at 61 Osteria has a sunny yellow disposition.Kathy Tran
The wine list will begin with a map of Italy for reference. A map of Italy is always welcome, especially if you like boots, and who does not like boots. Jones says they'll focus on a couple of major areas within Italy including Piedmont, Veneto, Tuscany, and Sicily, but also wines from Old World and New World regions.
Cocktails will use fresh-squeezed juices, house-made simple syrup, and give a nod to Italian classics. Bottled and draft beers from local, domestic, and imported Italian producers will also be available.
The space is 7000 square feet with seating for 120 in the main dining room, 50 in the bar, 30 on the patio, and 15 in the lounge.
61 Osteria will be open for dinner only at first with lunch, brunch, and family-style Sunday Suppers added in the coming weeks, maybe months. Qualsiasi!
