ANGELO’S – Enjoy Hickory Smoked Ribs & Beef. The beef can be on a sandwich or part of dinner. If chicken is your choice, it comes in half or quarter portions on either a dinner or in a basket. Ribs & chicken served each day while they last. Choose from either beans, potato salad or cole slaw to accompany your meat course. Soft drinks, milk, tea, fruit juices or beer–draft, or bottled or in cans, and wine by the glass, are all available. For dessert have a fried pie. Angelo’s opened on St. Patrick’s Day 1958. People who have moved to New York often ask visitors coming that way to bring them some Angelo’s Barbecue. No credit cards. 2533 White Settlement Rd., 817-332-0357,www.AngelosBBQ.com.
THE BUFFET RESTAURANT – In Kimbell Art Museum’s The Buffet Restaurant, guests can enjoy Shelby Schafer’s homemade soups, salads, sandwiches, quiche and desserts. Lunch is served Tuesdays through Thursdays and Saturdays from 11:30 a.m. to 2 p.m. and Fridays and Sundays, noon to 2 p.m. Beverage and dessert times are Tuesdays through Thursdays and Saturdays and Sundays from 2 p.m. until 4 p.m. Friday times are 2 p.m. until 5:30 p.m. Friday evenings features a light dinner buffet of soups, salads, pasta dishes, and a vegetable torte, accompanied by a selection of wines and other beverages. After dinner, guests may stroll through the galleries or sit back and listen to live music near the Maillol Courtyard. During March, Cindy Horstman, and Tom Reynolds and Paul Unger perform on alternate Friday evenings. Groups of 8 to 24 people may make reservations for 11:30 a.m. on Tuesdays, Thursdays and Saturdays by calling 817-332-8451, ext. 277. 3333 Camp Bowie Blvd, www.kimbellart.org/MuseumInfo/Buffet.aspx.
CAFÉ MODERN – The renovated Café Modern now has Friday evening dinner seating from 5 p.m. until 8 p.m. and cocktail service at the new bar until 10 p.m. Cocktails are inspired by the Modern’s permanent collection of art works. Other changes include brunch on both Saturday and Sunday from 10 a.m.–3 p.m., and the Museum will open an hour earlier on Sundays, allowing guests to eat and visit the galleries before the new noon screenings of Magnolia at the Modern films. Those who would like a bite to eat between 11 a.m. and 4:30 p.m. Tuesday through Saturday may order one of the freshly prepared small plates, either hot or cold, available in the bar. Lunch is served from 11 a.m. until 2:30 p.m. Tuesday–Friday. Executive Chef Dena Peterson’s use of fresh fruits, vegetables, meats, breads, and desserts is magical. Never a disappointing taste, never a regret in what you order. Café Modern has been named one of the nation’s top restaurants by Gourmet Magazine. A children’s menu lists the foods they usually enjoy. For reservations, call 817-840-2157. New hours at the Modern are Tues.-Sun. 10 a.m.- 5 p.m. & Fri. 10 a.m. -8 p.m. 3200 Darnell St., 817-738-9215 or www.themodern.org.
CATTLEMEN’S FORT WORTH STEAK HOUSE: Steak Isn’t Only For Dinner. Try the daily lunch menu. You can get a luncheon steak that includes a baked potato, salad and their famous homemade rolls. Start your meal off with a savory appetizer: “Shoot’em Up Shrimp,” Crab Cakes, Calf or Lamb fries, Onion Rings and the list goes on! The Cattlemen’s offers BBQ ribs, Lobster, Chicken, Pasta, Pork Chops, and “The Old Texas Standby” Chicken Fried Steak. Prime Rib is served on Friday & Saturday nights. Cattlemen’s charcoal-broiled extensive steak selection is “The Ultimate in a Fine Steak!” Steaks can be ordered with a variety of enticing sauces: Teriyaki, Cognac Pepper Corn, Béarnaise, or Gorgonzola. Seafood selections include Lobster, Jumbo Shrimp, Crab Cakes, Halibut, Salmon, Tilapia, and Catfish. Top off your dinner with a homemade dessert: Apple or Pecan Pie, Cobbler, Banana Pudding, Chocolate Cake or New York Style Cheesecake. Private banquet rooms offer seating for 10 to 120. Mon.-Thurs. 11 a.m.-10:30 p.m., Fri.-Sat. 11 a.m.-11 p.m. & Sun. noon-9 p.m. 2458 N. Main St., 817-624-3945, www.cattlemenssteakhouse.com.
CHAPPS HAMBURGER CAFE – Chapps serves hamburgers made with 1/2 lb. fresh ground chuck on a homemade bun. Or pick one of the 6 combination cheeseburgers. Sandwich choices range from grilled chicken, cajun or mushroom chicken with Swiss cheese to chicken fried steak. Dinner options can be chicken strips with gravy or chicken fried steak served with fries and Texas toast. Salads & a kid’s menu are also available. Side dish options go from onion rings to stuffed Jalapeno. Sodas, tea & beer are drink choices. Chapps serves lunch & DINNER. In Fort Worth at 6219 Oakmont Blvd., (Hulen & Oakmont), 817-263-5172, in Arlington at 153 Southwest Plaza (I-20 & Little Rd.) 817-483-8008 & 2596 E. Arkansas Ln. (Hwy. 360 & Arkansas) 817-460-2097, in Bedford at 1320-A Airport Frwy. (Hwy. 183 & Bedford Rd.) 817-864-9100, in Burleson at 251 S.W. Wilshire, #126 (Wilshire & Newton) 817-295-9972, in Keller at 1004 Keller Pkwy. (Keller Pkwy. & Rufe Snow) 817-431-3888, in Cedar Hill at 140 West FM 1382 (FM 1382 & Uptown Rd.) 972-293-9959, in Grand Prairie at 2045 N. Hwy. 360 (360 & Green Oaks) 817-649-3000 & 4146 S. Carrier Pkwy. (I-20 & S. Carrier) 972-263-6969, in N. Richland Hills at 9101 Blvd. 26 (Precinct Line & 26) 817-281-8887,www.chappscafe.com.
EDDIE V’S PRIME SEAFOOD – Seafood, steaks and rhythm. Eddie V’s Prime Seafood was inspired by the great classic seafood restaurants of New Orleans, San Francisco and Boston. Eddie V’s offers the freshest seafood, right off the docks and USDA prime, center-cut, steaks – aged 28 days and broiled to perfection. The atmosphere is warm and inviting. Get in rhythm in the V-Lounge with dining and live music nightly. Open daily at 4 p.m. Eddie V’s Museum Place, 3100 W. 7th St., 817-336-8000, www.eddiev.com.
FRED’S TEXAS CAFE – The burgers at Terry Chandler’s funky little Fort Worth joint have snagged arm loads of awards and even earned national attention, most recently from the Food Network and Guy Fieri’s Diners, Drive-ins and Dives. Authentic, mile-high hamburgers made from 100% pure Texas raised ground beef are Fred’s claim to fame. Try the Fredburger, the Big Fred, or the Diablo burger with hand cut french fries. Chicken fried steaks, quail, sandwiches, tacos, quesadillas, and salads are also served. Established in 1978, Fred’s offers visitors a taste of what the Fort Worth locals have enjoyed for over 30 years. Tue.-Sat. 10:30 a.m.-midnight, Sun. 10:30 a.m.-9 p.m., closed Mondays. 915 Currie St., 817-332-0083, www.fredstexascafe.com.
GRACE delivers a dining experience like no other in Fort Worth. Adam Jones, known as the city’s host for the unparalleled level of hospitality and service in his restaurants, invites you to enjoy Modern American Classic fare, created by award winning Chef Blaine Staniford. In a comfortable modern setting that embodies the city’s energy, guests can enjoy the outdoor terrace on Main Street and a spectacular bar featuring unique seasonal cocktails with a separate menu for bar snacks. Glass-enclosed temperature controlled wine cellars house a selection of Old and New World wines. For private events four private dining rooms with multimedia capabilities seat 12 to 60 guests. Appetizers include crab cake, oysters, sashimi, and steak tartare. From the dinner menu, choices are prime rib, beef, lamb, pork, chicken, fish, pasta, soups and salads. Mon.-Thu. 5:30 p.m.-9:30 p.m., Fri. & Sat. 5:30 p.m.-10:30 p.m. 777 Main St., 817-877-3388, www.gracefortworth.com.
THE GREAT OUTDOORS – Options for breakfast (served anytime of day), include a breakfast sub, white or whole wheat, toasted and buttered or croissants filled with eggs, ham or pastrami and cheddar, Swiss or cream cheese. For lunch choose from roast beef, turkey, ham or The Outdoor BBQ™. The Great Special™ or The Outdoorsman™. Cheese, mushrooms & black olives may all be added to these subs. Add either a salad from the Shades ‘o Green menu or cheese broccoli or chicken noodle soup. Dessert can be cheesecake with a a special topping or the Great Outdoors all natural ice cream. (Cookies & white & whole wheat sub rolls are baked fresh daily, on location, with no preservatives.) Drinks range from assorted sodas to fresh lemonade to IBC Root Beer. Giant party subs and meat & cheese platters for home or office gatherings are also available with 24 hrs. notice. Mon.-Sat. 9 a.m.-9 p.m. & Sun. 10 a.m.-8 p.m. 3204 Camp Bowie Blvd. at University. 817-877-4400, www.greatoutdoorsubs.com.
HOFFBRAU STEAKS – True rustic atmosphere with good ole Texas hospitality. Hoffbrau is famous for their chargrilled steaks, cut fresh daily at their own USDA meat plant. They serve up chicken, pork chops, seafood and more. Great lunch specials and a large variety of award winning beers. GREAT STEAKS – NO BULL. Full service bar. Hoffbrau is open 7 days a week. In Fort Worth, 1712 S. University Dr., 817-870-1952, Haltom City, 4613 Denton Hwy. (Hwy. 377) 817-498-1212, Granbury, 315 E. Hwy. 377, 817-776-4982, and in Dallas, 311 N. Market, 214-742-4663, www.HoffbrauSteaks.com.
J. GILLIGAN’S BAR & GRILL – has been an Arlington tradition since 1979. Sample the famous Irish Nachos recently featured on the Travel Channel. Located in the heart of Downtown Arlington, near the Entertainment District, between UTA and the new Cowboys Stadium. This energetic Irish pub makes it feel like St. Patrick’s Day everyday! Open 7 days a week for lunch, dinner, or a fun place to unwind with friends after work. Enjoy cooked-to-order burgers, sandwiches, salads, grilled chicken, steaks including chicken fried steak. Private event rooms for small and large groups, Internet jukebox, live entertainment Fri. & Sat., Happy Hour daily 11 a.m.-7 p.m. Lunch specials Mon.-Fri. 11 a.m.-3 p.m. 400 E. Abrams, 817-274-8561, www.jgilligans.com.
THE LONESOME DOVE WESTERN BISTRO – Tim Love, Iron Chef winner, changes the menu at The Lonesome Dove daily but here is an idea of some of the dishes he creates. A first course choice could be Rabbit-Rattlesnake Sausage, spicy Manchego Rostia and Crème Fraiche or Wild Boar Ribs, Lonesome Dove BBQ, and House Pickles. The Main course could be Red Lobster En Papillote, squash, chilies and mint or Rocky Mountain Elk Loin, spring Vegetable Ragu and Crispy Potatoes. Two items from the dessert menu are Tuaca Milkshake with Assorted Cookies & Truffles and Red Velvet Roulade with Mascarpone Cream. Lonesome Dove’s wine cellar is well stocked and Whites and Reds are available by the glass. 2406 N. Main St., 817-740-8810, www.lonesomedovebistro.com.
LOS VAQUEROS in the Stockyards is the original location of the four family-owned and operated restaurants in the area. For the Cisneros family, the preparation of Mexican food is an art form, one that has been passed down for generations. They are dedicated to old world quality using family recipes made from fresh ingredients. Join them for brunch, lunch, dinner, or cocktails, or let them plan and cater your next special event. The Los Vaqueros in the Fort Worth Stockyards, at 2629 N. Main St. 817-624-1511 open Sun.-Thurs. from 11 a.m.- 9 p.m. & Fri & Sat. 11 a.m.-10, is celebrating its 30th anniversary. Other locations are 3105 Cockrell Ave., 817-710-8828 near TCU, open Sun. 10:30 a.m. -9 & Mon.-Thurs. 11 a.m. until 9 & Fri. & Sat. 11 a.m.- 11 p.m. & Crown Valley Golf Club at 29 Crown Rd., Weatherford, TX 76087, at 817-441-2300, open Tues.-Sun. 11 a.m. until 9 p.m.: closed Mon. www.losvaqueros.com.
OLENJACK’S GRILLE FINE FOODS & SPIRITS – Olenjack’s Grille is the creation of Executive Chef Brian Olenjack. Olenjack’s recipes produce contemporary food with a Texas emphasis. His signature dinner dishes include Baby Back Ribs with espresso glaze, grits & veggie slaw, Beef Tenderloin with wild mushroom hash & tomato demi, Halibut with tomato risotto & black pepper balsamic butter sauce, Boneless Half-Chicken on creamy grits topped with oven dried tomatoes, capers, garlic, broccoli & asparagus, and the Kitchen Sink burger. No matter which entree you choose, top it off with a serving of Olenjack’s Roasted Creamed Corn or his White Cheddar Grits. Of course, there are soups, salads & small plates. The lunch menu list of Sandwiches & Burgers includes the Half-Pound Burger, Turkey Burger or Bison Burger. Sandwiches can be Grilled Chicken, the Ultimate Cheese Sandwich or Pulled Pork. Wine selections come from the categories of Champagne, Chardonnays, Sauvignon Blanc, White or Red Varietals, Syrah/Shiraz, Merlots, & Pinot Noirs. Sweet Endings choices include Key Lime Tart, Apple Pie, Not Your Momma’s Chocolate Cake & my favorite the Crème Brulee Trio. Olenjack’s Grille is in Lincoln Square near the Rangers Ballpark and the new Cowboys Football Stadium. 770 Road to Six Flags East, 817-226-2600 or www.olenjacksgrille.com.
REATA RESTAURANT – Choosing from the best that Southwestern food has to offer, Reata (Spanish for rope), offers a menu that ranges from steaks to Creole to Southern dishes. An example for the first course is Field Greens with Texas Goat Cheese, San Saba pecans with Sherry Wine Vinaigrette. The main course could be Reata’s Chicken Fried Steak with Cracked Pepper Cream Gravy and a couple of sides like Jalapeno and Cheddar grits and bacon wrapped asparagus. End with Texas Pecan Pie. Reata has a carefully selected wine list that “complements” its Texas cuisine. Reata is the name of the ranch in the movie Giant made in 1956, based on the novel by Edna Ferber. 310 Houston St. in Sundance Square, 817-336-1009 or www.reata.net.
ST. EMILION - Le restaurant Français de Fort Worth. Since 1985, St. Emilion has been serving classic French cuisine such as Les Escargots in garlic butter and French Onion Soup as a precursor to a main course of prime beef, duck, pork and fresh seafood accompanied by sauces such as a black peppercorn or sour cherry sauce or Black Truffle Demi-Glace. Desserts include Crème Brulée, Brandy Ice, or Raspberry Tarte. A full wine list is available as well as Red or White wine by the glass. Nightly Blackboard Specials lists additional appetizers and main courses. St. Emilion will also customize a vegetarian plate. The Zagat Guide listed St. Emilion as one of the top five restaurants in the Dallas/Fort Worth area in 2010. 3617 W. 7th Street, 817-737-2781, www.saint-emilionrestaurant.com.