Cheesesteak News
Kudu Food and Grill brings another worthy cheesesteak to Fort Worth
Kudu serves Philly cheesesteaks with onion, mushroom, bell pepper, and Swiss cheese.
Fort Worth loves a cheesesteak and that's good news for Kudu Food and Grill, a new fast-casual restaurant that just celebrated its grand opening in a former florist shop at 6631 Meadowbrook Dr., on the east side of Fort Worth, just east of 820.
The restaurant comes from owner Jimmy Abdul, who got his start working in Greek restaurants in Ohio before moving to Texas in 1994. Diligent and focused, he started out operating restaurants in gas stations before graduating to his own space. He knew the area because it’s in the same center where he opened his first gas station restaurant.
At Kudu, he's created a cheerful place with bright yellow walls, and a display counter with cakes and Dubai chocolate bars.
“I got into the gas station business and every gas station I opened, I’d put a food station inside,” Abdul says. “I would pick and choose items that would accommodate the space but wouldn’t be too complicated.”
Kudu's menu includes Philly cheesesteaks with onion, mushroom, bell pepper, and Swiss cheese; he does a chicken version, as well. There are also sandwiches, fried catfish baskets, and an unusual dish: fried chicken gizzard baskets. Wait, there's more including wings, a burger topped with a fried egg and turkey bacon, and mac & cheese shaped into sticks then fried.
Prices range from $7 for a burger or chicken sandwich to $14 for a whole catfish basket.
For dessert, he's partnered with baker Manuel Pruitt’s custom cake shop Cake Daddy, who's delivering his signature cake bowls consisting of cake and icing layered into a small bowl, in flavors like strawberry, chocolate, and red velvet.
But Abdul makes his own signature cake: the pistachio cake, featuring a base of yogurt and honey with ground pistachios mixed in, then iced and topped with pistachios. There's nothing else like it in DFW.
“If you look anywhere, you’re not going to find it,” Abdul says. “Back in the day, I used to work at a Greek restaurant in Cleveland, Ohio, and learned how to make it."
