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Fort Worth is exploding

wild_turkey

By wild_turkey
in Food and Travel

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pch
pch

This family belongs to the church I am a member of.  I had coffee yesterday with a close friend of them and he was in a state of shock and sadness realizing that should Lauren recover, her husband and

shadow_operative2.0
shadow_operative2.0

Goddamn thread title.   

TornACL
TornACL

Ugh. When I first moved here in 2010 they used to have an old Expedition that neighbors would volunteer to drive around the neighborhood all weekend with a "SECURITY" sticker on it. Fucking stupid.

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pch

pch 1,259

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12 hours ago, Fudbelty said:


It was card and cash last time I was there.

It was cash only the last time I was there-and my wallet had nothing but cards in it.  The owner agreed to take a check which, along with the food and shakes, makes me return here every time I am in Granbury.  Glad they are now accepting cards and if one opens in River Oaks, I will be there.

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fwtxbevo

fwtxbevo 91

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5 minutes ago, Dr Fear said:

The Christmas tree lot at Farrington is the saddest thing I've ever seen, they've only got like 20 small trees out there.

I drove by there last weekend and there were many available. Good sign for the Optimist folks and their fundraising that they've been sold.

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shadow_operative2.0

shadow_operative2.0 15,950

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Article on the upcoming Jon's Grille. We drove by the old Aardvark last night, didn't look like much progress yet. Prices ain't gonna be real friendly either. 

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The original Jon’s Grille of Fort Worth, Texas, has a pretty lengthy history. Established in 1989, it was a popular restaurant and hang out spot for students and faculty of Texas Christian University. In late 2001, however, things took an unexpected turn after founder and owner, Jon Meyerson, was found dead at his home. Following his death, the restaurant was closed indefinitely.

Now, years later, it’s being revived. Or at least the namesake is and by none other than one of Fort Worth’s culinary finest.

Acclaimed Chef Jon Bonnell is a native of the North Central Texas city and is most known for his two fine dining restaurants, Bonnell’s Fine Texas Cuisine and Waters Restaurant. He is also the owner of Buffalo Bros, a game-day hangout spot on the TCU campus, and oversees the menu for all home football games at Amon G. Carter Stadium. Bonnell is often called THE resource on fine Texas cuisine.

Regarding the inspiration behind bringing Jon’s Grille back, for Bonnell, it has everything to do with honoring Meyerson who was a personal friend of his. “He passed away not long after I opened my first restaurant in 2001,” Bonnell said. “I’ve always wanted to do a burger restaurant with a special nod to my old friend who knew how to grill up a killer burger and how to spell his first name correctly!”

The original Jon’s Grille was located at 3009 S. University Drive, a spot that now houses Dutch’s Hamburgers. According to the building permit that was recently filed, Bonnell’s version will be located at 2905 W. Berry St., still putting it on the TCU campus and right around the corner from the original restaurant location.

Per a 360 West report, the newly acquired space was once home to The Hop, another landmark Fort Worth food-and-music hangout. And while there will certainly be a portrait of Jon Meyerson in the restaurant, Bonnell’s concept will be pretty different from how it was back in the day. “Yes, we are going to focus on burgers, but we will also bring brisket and some BBQ elements into play at the new Jon’s Grille,” Bonnell said.

The burgers will be focused on Bonnell Ranch Beef as the chef and his brother, Ric, who is a professor at TCU’s School of Medicine, have been raising their own cattle for some time now. Bonnell shared that they are excited to bring their beef to the Fort Worth market.

“A cross of Akaushi and Red Angus, we believe our beef will be the most heart-healthy and tastiest beef that money can buy,” Bonnell said. “The ribeyes, tenderloins, and strips will likely find their place on the menus at Bonnell’s and Waters, but then we will grind the rest to produce some of the finest quality ground meat offered anywhere.”

While the new concept is not set to open until 2022 based on an official note from the restaurant, steps are already being taken to promote it. An Instagram account was launched earlier this year for the restaurant with the first post on March 3rd reading “Hello World”.

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NOMAAA

NOMAAA 1,696

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7 hours ago, Herbie Hancock said:

Last week to get your Fred’s fix. I have serious doubts that they’ll reopen, and if they do it most certainly won’t be the same. Gonna swing by for lunch at least once this week, have a lone star and make fun of the dudes walking by in skinny jeans.

You don’t think they’ll actually move to Buffalo west? I don’t either but I thought I was the only one. 

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shadow_operative2.0

shadow_operative2.0 15,950

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Speaking of Camp Bowie, this is that location by Frost Bank that’s been about 19 different things. 

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“Chopped” TV winner Ben Merritt is about a month from opening a Gulf Coast seafood restaurant, The Fitzgerald, at 6115 Camp Bowie Blvd. near the Ridglea Theater in the Village at Camp Bowie. 

The Fitzgerald will offer broiled, grilled and roasted seafood, including broiled oysters three ways, he said. 

The price point will be lower than prime steakhouses and should fit the Ridglea market, with an inexpensive lunch, Merritt said. 

Known for his Fixture Kitchen restaurant, Merritt said he will reopen the back bar area and patio built years ago for the long-gone Cafe Aspen. 

Restaurants must improve at service, he said. 

“People are anxious to go out, and they’ve put up with a lot — they’re still putting up with a lot,” he said. “We want to put the emphasis back on service.”

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Dr Fear

Dr Fear 1,268

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17 hours ago, shadow_operative2.0 said:

I think they’ll open, but it will be vacant a year from now again. 

I get that take, but reading between the lines of the news stories, Quincy (the one brother that ran the original location into the ground) is basically now a silent partner with the people he partially sold out to and is moving to Costa Rica.  There is a void of places on that side of town where you can grab a beer, watch a game and bring your kids (apologies to The Bucket).  I think that Buffalo West location can work.

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shadow_operative2.0

shadow_operative2.0 15,950

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This is from all the way back in February, so they ain’t moving quick. 

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Heim Barbecue’s owners hope to open their next location “out west,” Travis Heim said Saturday.

The popular south and west Fort Worth barbecue restaurant, ranked among the 50 best in Texas by Texas Monthly magazine, just opened a Dallas location near Love Field, and a Burleson location is on the drawing board.

A new location in Parker County would be the fifth. Heim has not settled on a city or site, he said.

The coming Parker County location was first mentioned by a Heim business partner, Will Churchill, in a radio appearance Saturday on KLIF/570 AM.

“We’ve been looking at opening a store out west for a while now but haven’t found the perfect spot,” Heim wrote by email.

“The growth out there is tremendous and there’s really not many restaurants, so we think it could be a really great time to get out there soon.”

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Fudbelty

Fudbelty 2,788

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There’s been some ground scraping to the west of Schrick’s Liquor in the last month or two. I would have figured they would go more towards Willow Park somewhere between Ranch House Rd and Mikus.

Please no. That’s my exit. Don’t need more dipshits racing down the access road there.
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