5/19/2023 0 Comments Apple store dallas![]() With more than 25 years of culinary experience, Shaskan certainly has the credibility to do so. The duo is aiming to breathe delicious new life into a quiet sector of Sundance Square that’s marred with multiple closures. ![]() The cozy downtown spot offers a refreshing daily menu of salads, soups, and sandwiches using sourdough baked in-house by her husband, Trent. Her fresh take on food has always been evident throughout her culinary career, including catering from her business Mockingbird Food Co., and now at her latest venture, 3rd Street Market. Market It was Dena Peterson Shaskan who planted and tended an herb and veggie garden in a corner spot on the lawn of the Modern Art Museum more than a decade ago, back when she was executive chef of Café Modern. His next project is Teddy Wong's Dumplings & Wine, a Chinese restaurant in the Near Southside, expected to open in May.ĭena Peterson Shaskan - 3rd St. After stints in Houston and Keller, Rishel returned to open Wishbone & Flynt and Tre Mogli, both in the Near Southside and both popular for their lively atmospheres and luxurious, scratch-made dishes. Rishel has a long history in Fort Worth, first making a name for himself at Max's Wine Dive, where for three years he served as executive chef and received many accolades for his upscale comfort food and his friendly, good-time demeanor. Stefon Rishel - Wishbone & Flynt, Tre Mogli Stefon Rishel's big personality shines through the big flavors in his dishes, from his famous PB&J chicken wings to his custom ground burger seared in duck fat. It’s an impressive feat, to say the least. Love’s name is also on a slew of other restaurants in town and from Austin to Tennessee, including Lonesome Dove, Gemelle, Woodshed Smokehouse, Love Shack, and more. Then Tannahill’s Tavern & Music Hall opened by fall, where patrons can grab dinner and drinks before ticketed shows with big-name acts. Then came Caterina’s, Italian fine dining with tableside cocktail service and house-made pastas. First was Paloma Suerte, his colorful Tex-Mex restaurant with open air views. Since January 2022, he’s opened not one but three new restaurants plus a live music venue in the Mule Alley district of the Fort Worth Stockyards. The nationally recognized Fort Worth chef seems to always have lots of irons in the fire, but perhaps not as many as in the past 15 months. Tim Love - Tannahill's Tavern & Music Hall, Caterina's Tim Love is busy, but that’s nothing new. Wherever he goes, his sandwich fans follow for favorites like the Reuben with house-brined Akaushi Wagyu pastrami, and the Cuban Press with braised Duroc pork shoulder. Before his stint at Wild Acre, he was the chef for Dallas’ Gas Monkey Live, but Fort Worth diners might remember Hollister most for his Dagwood’s concepts – one on Foch Street and the other by Ridgmar Mall. He was the chef at Wild Acre, too, and still serves the same gourmet sandwiches for which the Ridglea Hills spot became popular. Hollister officially took the reins of the restaurant as part owner when the Camp Bowie Boulevard space recently transitioned from Wild Acre Brewing Company. An expansive menu, from cauliflower wings and Mexican pasta to brunch dishes and burgers, combine for a creative bill of fare that keeps hungry diners – vegan or not – coming back.ĭavid Hollister - Boozie's Boozie’s Brewery & Gourmet Sandwiches is new to Fort Worth, but its executive chef David Hollister is not. But even carnivorous types have found lots to love at Belenty’s (it won Restaurant of the Year at last year's Tastemaker Awards), as Hernandez proves meat-less versions of pastor and barbacoa tacos along with portobello tostadas can be just as flavorful as the original varieties. She opened Belenty’s Love, a completely vegan-Mexican restaurant, on Bluebonnet Circle nearly two years ago, welcoming diners looking for plant-based options for Mexican food favorites. ![]() Belen Hernandez - Belenty's Love “Mexican food” and “vegan” aren’t terms that typically go together, but Belen Hernandez is out to change that.
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