Something lunch, something new, something seafood, something moo.
This year I have developed what I consider a solid strategy to take on DFW Restaurant Week. I plan to dine at one restaurant in each of four categories inspired by a rhyme intended for brides, but adjusts nicely to fit my gluttonous purposes. Given that many area restaurants are participating from August 11th through 31st, I think that this is a mission I can eagerly accomplish.
The three-course meals range from $25 for lunch to $35 or $45 for dinner depending on the venue. To add to the enjoyment, portions of the proceeds from Fort Worth area restaurants go to the Lena Pope Home. If three courses leaves you wanting more, presenting sponsor Central Market is offering up a fourth course at participating restaurants. Take your receipt to the information desk to collect your Fourth Course Certificate when you spent $25 or more at any DFW Central Market.
A special three-course lunch menu is offered at only $25 per person at these establishments. All three also offer separate dinner menus in the evening at $45.
Bonnell’s Fine Texas Cuisine: Lunch menu includes a smoked prime rib sandwich and chocolate amaretto cake for dessert.
Waters: Jon Bonnell’s venture into coastal cuisine in West 7th includes choice of Creole Black Drum or the succulent lobster roll.
The Capital Grille: Lunch options include clam chowder to start followed by the dry aged sirloin with roasted pepper, fresh mozzarella and arugula salad.
Restaurant week is the perfect time to get a taste of some newcomers that may be on your list to explore.
Bite City Grill: Start with soy BBQ shrimp and finish off with the heavenly aerated cheesecake.
Clay Pigeon Food and Drink: First course options include an artfully plated compressed watermelon salad that sits on a bed of goat cheese as well as the summer corn soup topped with a pickled peach relish.
These restaurants offer excellent steak options on their Restaurant Week menus, but their seafood preparations steal the show.
Eddie V’s: North Atlantic lemon sole begs to be finished off with the dessert course of hot “Bananas Foster” butter cake.
Grace: Dinner includes a selection of artisan cured hams to start as well as a pan seared hake (a sweet white fish) served with sweet corn succotash.
Fort Worth abounds with beefy options and downtown takes center stage.
Del Frisco’s: Get the best of both worlds with a duo filet served with Béarnaise sauce and peppercorn gravy.
Mercury Chop House: Dinner includes a choice of 6-ounce filet or braised short ribs served with a mushroom risotto round for entrees, and there is even an optional course of a tenderloin beef martini served with mashed potatoes.
Reata: The $35 dinner menu offers bacon wrapped tenderloin served with a rich ancho demi sauce; add a wine pairing to all 3 courses for only $20 more.
As you strategize, keep in mind that some restaurants participate for only the first week (August 11 – 17) while others take advantage of one and two week extensions. Reservations can be made through opentable.com or by calling the restaurant directly. Visit the DFW Restaurant Week site for the full list of participating restaurants across Fort Worth and Dallas.