On this Fort Worth restaurant news roundup, there’s a new hotel lounge, a new restaurant with trendy tacos, and two big chef dates. There are also dishes, pasta, brandy and beer. Plus an eye-catching new PETA bulletin board, go check it out.
Here’s what’s happening in Fort Worth restaurants:
Sugarman It is the name of a stylish new lounge that has just opened on the ground floor of the Revel Hotel Revel at 1165 Eighth Ave. , from Trey Neville/Graham LTD. Their cocktail list comes at $7 for happy hour and includes drinks like Oui with mezcal and lemon, Hideaway with Jamaican rum, and Four Deuces with rye, sarsaparilla, chocolate and bitter cherry. They have a street side patio that wraps around the building, and they are open Tuesday through Friday from 3-11pm and on weekends at 11am.
Periya y Taqueria Cortez Mexican restaurant and taqueria, opening at 2108 E. Rosedale St. On Sunday, with a menu of tacos, torta, quesadillas, and more tacos, especially birria tacos—cheese grilled tacos that were a big local trend a few years back. Birrieria Y Taqueria started as a food truck and drew the lines for a Berrieria taco. This restaurant is not far from its original food cart location at 2220 E. Rosedale St. , which can only be accessed by car. They have a second truck at 3108 N. Main St. , and both will continue to operate.
Copeland in New Orleans South Lake, which recently reopened at the Hilton Dallas/South Lake Town Square, has a new Executive Chef, Karl Chamberlain, who will serve as Executive Chef for both Copeland and the hotel. Chamberlain has 35 years of hands-on culinary experience, most recently as Executive Chef with Deloitte University at 3 on-site restaurants and banqueting facilities, and previously at Marriott, Disneyland Hotel in Anaheim, and Four Seasons Resort Dallas in Irving where she served for 26 years in positions Like Sous Chef and Chef De Cuisine. He’s already introduced new items like crab stack, avocado, herb-crusted salmon, and Cajun classics.
Bacchus Kitchen + Bar, the Mediterranean restaurant on Hoel Vin in Grapevine, has a new executive chef: Juan Pablo Silva. Hotel manager Rene Clemente said in a statement that Silva’s rich culinary background is the “perfect match.” Silva brings nearly two decades of experience to his new role as Executive Chef at Bacchus Kitchen + Bar. He holds a degree in Culinary Arts and Hotel Restaurant Management from Cordon Bleu and experience at Four Seasons Resort at Palm Beach, Four Seasons Hotel Doha in Beirut, Sheraton Abu Dhabi Hotel & Resort, The Ritz-Carlton Abu Dhabi, and the Grand Canal. , The Ritz-Carlton, Dallas. At Bacchus, he will oversee the cooking operations, including menu ideas, purchasing, personnel management, and catering.
El ModoThe restaurant at the Harper’s Hotel is having a pasta celebration with special pasta dishes October 22-23. It can be Fettucine, Rigatoni Bolognese or Linguine Arrabiata.
dog house Serves The Hot Chick, a fried chicken sandwich with two chicken tenders, sauce, pickles, and salad, on King’s Hawaiian rolls, as well as wings and tenders, including a kids’ Chicken Tenders meal. They also have a kids meal impossible chicken nuggets, with four impossible chicken nuggets, a side, and a drink. Dog Haus was one of the first to offer Beyond Meat’s Beyond Chicken Tenders vegan chicken product, which can be substituted for any chicken sandwich. They added chicken to the menu for the first time in 2017.
Taco Torchi He has the new Kingpin Taco for October, featuring spicy green pork carnitas, black beans, fried banana, sour cream, cotija cheese, pickled onions, cilantro, and avocado sauce on a flour tortilla for $5.50. A new cocktail is The Shakedown Margarita, made with Exotico’s Agave Reposado Tequila, Triple Sec, and lemonade flavored with ginger.
Nuke Restaurant It launched a revamped menu with new items, including Cheesesteak Sandwich, Portabella Veggie Sandwich, Salmon Caesar Salad, Supreme Pizza with Pepperoni, Sausage, Bell Pepper, Red Onion, Olives, BBQ Steak Sandwich, and Portabella Veggie Pizza. For the kids, there’s a cheeseburger pizza and a mac and cheese cheeseburger.
Fuzzy’s Taco Store He had added the Chipotle Chicken Fajita to his menu, which is available until November 21 and features chicken fajita, roasted peppers and onions, and honey-chipotle sauce on a tortilla.
Genghis GrillThe concept of creating your own quick frying has brought back bottomless bowls. For the price of a large bowl, you can refill the bowl as many times as you like. Genghis Grill contains over 80 ingredients including fresh Brussels sprouts and carne asada. It’s available until October 31.
Smoothie King He has a new special edition Cowboys Smoothie, available exclusively at Dallas-Fort Worth and San Antonio Smoothie King stores through the end of the 2021 NFL season. It’s made with blueberries, bananas, dates, almonds, a blend of apple juice, berries, and stevia.
Oh Hello Sparkling CBD Seltzers From Colorado now available in Texas. They contain 20 mg of CBD and are available in 12-ounce cans and single cans in four flavors: pomegranate, lemon, ginger, basil, and grapefruit. Oh Hi CBD Infusions are vegan, non-GMO, gluten-free and contain cane sugar but not THC.
Saint Remy, the world’s leading French brand, launches St-Rémy Signature Brandy in Texas. The release describes it as lustrous, bright and amber in colour, with notes of vanilla, coconut and almond, round and balanced on the palate, with rich woody notes of honey, nut and buttery flavors. OMG who needs a nap then? A 750ml bottle will cost $30.
Shiner He jumps on the pickle wagon with a new pickle-flavored solid seltzer called Juicy Dill Pickle Straight Shooter, made with pickles from brewer Jimmy Mauric’s family recipe, with a blend of sweet and sour pickles, dill, cilantro, and spices. It has an ABV of 4.5 percent and is sold in 6-packs of 12-ounce thin cans, for $8 for a limited time. Martin House in Fort Worth started the pickle thing in 2019 with a pickle-flavored beer, followed by a spicy pickle-flavored beer, followed by a pickle-flavored Bloody Mary, and Taco Cabana was a limited-edition pickle-flavored margarita, guys how about a pickle moratorium for now.
beta Fort Worth, which they describe as the home of the world’s only year-round rodeo, as well as several barbecue restaurants, steakhouses, and steakhouses in the Fort Worth Stockyards, have gifted a lofty message of sympathy to cows, courtesy of a new billboard confirming that Cows live, and breathe, not steaks, ribs, or burgers. The billboard is located at 711 W. 13th Street, not far from the Fort Worth Stockyards and less than a mile from PF Chang’s, Taco Bell, and Lolas Cuban Food.