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It’s a passionate subject in a city nicknamed “Cowtown” – burgers, that is. Everyone has their favorite, from unfussy classics to flashy gourmet versions with their aioli and brioche buns.

We're throwing charcoal on the grill and stoking fires of debate by making Best Burger our "Wildcard" category the 2023 CultureMap Fort Worth Tastemaker Awards. The Wildcard category changes every year depending on what's hot. And there's no hotter cuisine right now than burgers.

This group of nominees covers restaurants serving up wide-ranging styles, including the smashburger, the pitmaster burger, the fancy truffle burger, the eccentric burger made with local beer-infused ingredients, and the traditional chargrilled hamburger served basic with lettuce, tomato, and onion.

Study up on the selections - and all the other nominees - in a special editorial series leading up to the Tastemaker Awards ceremony and signature tasting event, being held April 27 at The 4 Eleven (411 S. Main St.).

The event, emceed by Fort Worth chef Jon Bonnell, will feature bites and beverages from the nominees. Note that early bird ticket sales end April 2. Snag those here.

The Tastemaker Awards, returning for a second year in Fort Worth, shine a spotlight on the people making the local restaurant scene special and honor their innovation, energy, and creativity. Nominees and winners are determined by a panel of industry experts, including past winners — except for Best New Restaurant, which is determined by reader vote.

Here are the 10 nominated restaurants for Best Burger, in alphabetical order:

B&B Butchers & Restaurant
The Shops at Clearfork steakhouse knows how to get fancy with burgers in a big way. Maybe it’s topping them with a thick pad of indulgent truffle butter and slathering them with truffle aioli and three-onion jam, like on the restaurant’s Truffle Burger. Or maybe it’s serving them open-faced with fried oysters, filet, and pork belly as they do with the Carpet Bagger Burger. There’s also the Hill Country Burger featuring smoked sausage, barbecue sauce, and pepperjack cheese; and the Butcher Shop Burger loaded with thick applewood smoked bacon. All are served with thick-cut steak fries and are available only at lunch.

The Bearded Lady
The half-pound burgers are always head-turners at this South Main Street gastropub and patio. One example: The Bill Dill, a mile-high pickle-themed burger topped with fried pickles, bacon, dill ranch, queso made with Martin House Brewing Company’s Best Maid pickle beer, and pickles soaked in Martin House’s Salty Lady beer. There’s also the BOTM (burger of the month), a limited special that goes wild with creativity. March’s feature is The Jambalaya, ladeled with actual sausage and chicken jambalaya along with blackened shrimp and “dirty gravy.” Get ready to get messy.

Dayne's Craft Barbecue
Dayne Weaver’s elusive OG Burger is available from his barbecue trailer as a special only on Thursdays and Fridays, and word is that they can sell out by lunchtime. Comprised of two juicy patties made from a mix of ground beef and brisket trimmings, the smoky smashburger draws legions of fans for its cheesy, heavenly goodness. Because of its limited supply, the burger has achieved legendary status. Look for it to be a daily menu offering once Dayne’s opens its brick-and-mortar location in the up-and-coming Westland area on Camp Bowie West.

Dutch's Hamburgers
This TCU-area burger hub holds a lot of history. It’s named for legendary TCU grad and football coach “Dutch” Meyer and is located in the former home of another iconic TCU burger joint, Jon’s Grille (the original, not the reincarnated version recently opened by Jon Bonnell on West Berry Street). Burgers are mostly traditional here; they come with half-pound patties, shredded lettuce, tomato, onions, and pickles if desired. Slightly flashier versions include additions like hickory barbecue sauce, bacon, blue cheese, mushroom and Swiss cheese, and fried onion and jalapeño strings.

Fred's Texas Café
Having moved after more than 40 years in its original Currie Street location to Camp Bowie West in 2022, Fred’s picked right up where it left off. The look and feel – with a patio stage for live music, icy schooners, and rustic Texas décor – is still the same, as are the medium-cooked Black Angus burgers that still come with a big pile of hand-cut fries. While the chipotle pepper and grilled onion-topped Diablo Burger is still popular, don’t sleep on creative newcomers on the menu like the Enchilada Burger; Guajillo Burger with Dr Pepper candied bacon; and the Spicy Todo Jalapeño Burger with fried jalapeños, jalapeño cream cheese, and jalapeño jam served on a cheddar jalapeño bun.

Hookers Grill
There’s nothing scandalous about this hidden Stockyards burger shack, where orders are taken and picked up from an outdoor window. Hooker is the last name of Ruth, who runs the place with her mom, Kathryn. Here, fried onions are pressed into the thin Hereford beef patties, which almost fall apart between smashed, griddle-top-toasted buns. The ensemble comes wrapped in red-and-white checkered paper and is a delicious, addicting mess. Most popular is the “regular,” which comes with mustard and pickles. Customers can add cheese, jalapeños, bacon, chili, green chili gravy, or a fried egg. Hookers is open late on Friday and Saturday nights to accommodate the honky-tonk crowd after dancing.

JD's Hamburgers
After losing its roof from high winds during storms on March 2, JD’s Hamburgers is still working hard to reopen. The Westland district burger café and patio debuted last September, drawing happy crowds from West Fort Worth and beyond for its long list of burgers and Southern-inspired bites like deviled eggs, salmon patties, and fried green tomatoes. Burger varieties include the Sherlie Ann & Donnie with bacon, peach pico de gallo, and Swiss cheese; the Cheryl & Bo with Hatch chile queso; and the more traditional Allie Mae & JD with shredded lettuce, American cheese, caramelized onions, tomato, and pickle ribbons. All come on a toasted sourdough bun and may be served with sweet potato fries or long-cut okra fries.

Kincaid's Hamburgers
The longtime Camp Bowie Boulevard burger dive evolved out of a 1940s grocery store and is still family owned and operated, now with five locations across Tarrant County. Praised on countless “best burger” lists over the decades, Kincaid’s keeps things simple with its half-pound chargrilled burgers presented with the classic build of lettuce, sliced tomatoes, white onions, and pickle chips. Additions include cheese, chili, and bacon, and all burgers come with mustard unless the customer requests otherwise. There are “fancier” options, like the “Cowtown Deluxe” with pimento cheese, bacon, and grilled jalapeños and onions, but it’s the humble original that’s kept customers coming back for generations.

Little Red Wasp
This downtown restaurant and bar hangs with the local burger elite for its “knife + fork” cheeseburger. The beefy ensemble can come with one or two patties, each melted with aged cheddar cheese and stacked with thick-cut tomatoes, red onion slivers, pickle chips, crisp lettuce, and a tangy “Wasp sauce.” A toasted potato bun holds it all in place. The concept is owned by restaurateur Adam Jones and chef Blaine Staniford, who also own and operate nearby downtown fine-dining destinations Grace and the new 61 Osteria Italian restaurant.

Wishbone & Flynt
Ask for the Flynt Burger at this South Main Street hub for high-end, home-cooked dishes. With a custom-blended patty made from short rib, ground chuck, and brisket seared in rich and luxurious duck fat (a game-changer), the result is juicy and flavorful. The burger comes with lettuce, tomatoes, onions, and pickles, along with tangy slices of white cheddar melted on top. A fluffy, toasted brioche bun keeps everything in place.

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The Best Burger category is sponsored by Goodstock by Nolan Ryan. The Tastemaker Awards event will feature a Burger Throwdown where attendees will have the opportunity to vote for their favorite slider.

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'Yellowstone' stars to greet fans at Fort Worth Stock Show & Rodeo

Yellowstone news

Yellowstone fans, get your comfy shoes ready - there'll be a long line for this one. Cole Hauser a.k.a. "Rip Wheeler" on Yellowstone, and Taylor Sheridan, the show's co-creator, executive producer, and director of the series, will meet fans and sign autographs at the Fort Worth Stock Show & Rodeo.

The event will take place from 4:30-6:30 pm only on Friday, February 3. Location is the 6666 Ranch booth near the south end of Aisle 700 in the Amon G. Carter, Jr. Exhibits Hall.

According to a February 2 announcement from FWSSR, "fans will have the opportunity to snag an autograph as well as purchase some distinctive Yellowstone and 6666 Ranch merchandise while also enjoying all the features the Stock Show offers."

The event is free to attend (with paid Stock Show admission) and open to the public.

It's the second year in a row for Hauser to appear at FWSSR; in 2022, he and fellow cast mates drew huge crowds.

Sheridan, a Paschal High School graduate, is no stranger to Fort Worth; he lives in a ranch near Weatherford and filmed 1883, the prequel to Yellowstone, in and around Fort Worth. Currently, another spinoff, 1883: The Bass Reeves Story, is filming in North Texas.

The Fort Worth Stock Show & Rodeo is winding up its 2023 run on Saturday, February 4.

Ultra-chic Postino WineCafe brings wine and bruschetta to Southlake

Wine News

A nationally acclaimed wine bar-restaurant has opened in Southlake: Postino WineCafé, specializing in wine, bites, and a chic atmosphere, opened a location at 1440 Main St., in Southlake Town Square, in the no-brainer slot next to Trader Joe's.

Postino is known for its daily happy hour, bruschetta boards, and menu built for sharing, as well as a laid-back atmosphere, designed for all-day hangouts with friends, date nights, client get-togethers, and family outings.

The chain first came to Dallas in 2021 when they opened a location in Deep Ellum. They closed that location two years later in March 2023 and relocated to Addison, where they just opened in August.

"We are thrilled to bring Postino to Southlake and the heart of bustling Town Square," says Postino Co-Founder Lauren Bailey. “The Dallas/Fort Worth market is very important to us, and we are excited to be expanding our footprint here so soon – just a month since debuting in Addison."

Founded in Arizona in 2001, Postino's goal is to bring people together over wine and food. Its bruschettas are a menu mainstay, artfully presented on boards made of reclaimed wood, with 12 variations including:

  • Prosciutto Di Parma, Fresh Fig & Mascarpone
  • Sweet N’ Spicy Pepper Jam & Goat Cheese
  • Brie, Apple and Fig Spread
  • Ricotta, Dates & Pistachio

Guests can mix and match four bruschetta per board, meaning you can try more than one a time. The entire menu is that way: designed without a definitive beginning or end, with the freedom to tailor your experience based on the occasion, from a meal to a swift bite.

A category called Snacky Things features chicken and filet skewers with garlic yogurt, shrimp scampi, and crispy cauliflower with sultana raisins, capers, and a Romesco drizzle.

There are entrée salads, soups, hand-pressed paninis (on ciabatta or focaccia bread), with the option to mix-and-match sandwich, salad, and soup.

Desserts include: Chocolate Bouchon with vanilla bean ice cream, Crème Brulee, and Salted Caramel Sundae with vanilla ice cream, chocolate covered corn nuts, pretzel sticks, and salted caramel drizzle.

Weekend brunch is served from 11 am-3 pm with spritzy cocktails, lemonades, and bowls

The wine list by Advanced Sommelier and Beverage VP Brent Karlicek is especially fun to sample during their 11 am-5 pm happy hour spotlighting 25-plus wines for $6 a glass, along with $6 pitchers of beer, both local and beyond.

"We fervently champion winemakers across the globe – from trailblazers like Folk Machine, Mary Taylor, and Scarpetta to the guardians of tradition like Ernst Loosen and Bonny Doon," Karlicek says in a statement. "Producers dedicated to crafting approachable, harmonious wines without sacrificing excellence truly resonate with us. Our aim is to kindle a symphony of excitement and curiosity within our patrons during their dining journey."

Decor is attuned to the neighborhood, with art installations and local/vintage finds. At Southlake, that means a tribute to the Back to The Future series, which was the original inspiration that shaped architect Brian Stebbins’s design for Town Square. An interior wall is decked with close to 400 vintage clocks, juxtaposed by plants.

A semi-private dining space can accommodate up to 14 guests for showers, parties, and other events.

Fort Worth Fire Department welcomes its largest recruit class ever

Firefighter News

The Fort Worth Fire Department must be doing something right: On September 25, the department welcomed its newest class of recruits at Bob Bolen Public Safety Complex to start their Fire Training Academy journey, a 36-week course.

With 60 recruits, the class is twice the size as the usual Academy class — making it the largest recruit class in the history of the department.

The class of 60 includes two sub-groups:

  • The first group, Class 93, consists of 10 "fast-tracked" students who already hold their Fire and EMS certifications. They'll graduate on November 17.
  • The second group, Class 94, consists of 50 brand new recruits who hold no certifications. They'll graduate on May 17, 2024.

This largest class in the history of the Fort Worth Fire Department comes after the Mayor, City Council and City Management’s vote to approve staffing levels where they need to be for a Department serving a city this size.

In August, a fire ad-hoc committee recommended increasing the fire department's staffing with 76 new positions, from 979 to 1,049 positions - particularly to cut back on overtime costs, racked up due to an increase in the number of special events they are called on to cover.

The recommendation called for the department to take on two 50-person recruitment classes, one in September and one in February, with approximately 25 percent predicted to fall out due to attrition, for a total of 76.

In addition to the increased number of recruits attending the Academy, staffing studies and negotiations with City leadership and stakeholders has made room for an additional 15 people to be added to the training team. These new training instructors, as well as the use of adjunct instructors from within the Department, will provide even more skill-based learning opportunities with experienced and tenured firefighters.

In a statement, Chief JIm Davis said, "I want to thank the Mayor, City Council and City Management for their diligence in seeing us through our staffing study and helping make the necessary adjustments to our staffing levels. I’m excited that the Department is growing alongside the City of Fort Worth and look forward to watching the new recruits go through one of the best training academy’s in the country."