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Book your reservations now for DFW Restaurant week. Here’s what’s cooking

July 12,2022

See full Fort Worth Star-Telegram article by Brayden Garcia here.

Reservations are now open for the 25th annual DFW Restaurant Week, where participating eateries donate a percentage of profits to a Fort Worth charity.

In total, 23 restaurants are participating in the North Texas culinary event. DFW Restaurant Week is the second longest extravaganza of its kind, only behind New York City, according to event organizers.

Participating restaurants will donate back 20% of each meal to Lena Pope, a Fort Worth-based nonprofit that serves children and families. The nonprofit offer’s prevention and early intervention services that support childhood development and improve behavioral and mental health.

More than $2.7 million has been raised for Lena Pope since the first event in 1998. This year’s participants will offer three-course fixed-price dinners for $39 or $49, with some also offering two-course lunch or brunch menus for $24 or $29.

Nine Fort Worth restaurants are participating from Aug. 8-14 — with a handful extending their offerings until Sept. 4. Reservations are now open via OpenTable or by calling the restaurants directly. Here’s where to dine out:

B&B BUTCHERS & RESTAURANT

Combining a steakhouse and butcher shop, B&B Butchers & Restaurant is a one-stop shop for carnivores.

The restaurant is serving a lunch menu for $24 that includes a first course of beef and barley soup, iceberg wedge, brisket ravioli or B&B meatballs. Second course options include a mix of burgers, pan-seared salmon, a three-meat sandwich served on a baguette, a Reuben, various salads that could include filet mignon and house-made pasta.

Dinner menu offerings include much of the first course options from the lunch menu, adding whipped ricotta served with grilled pita, prosciutto and burrata, jumbo shrimp cocktail and barbecue shrimp. The second course options include a smoked pork chop in pineapple barbecue sauce, chicken shank, pan seared salmon, filet medallions and bacon wrapped crab stuffed with shrimp, pasta and dry-aged steak. All rounded out with a choice of chocolate cake, cheesecake or creme brulee.

  • Where: 5212 Marathon Ave.
  • When: Aug. 5 to Sept. 4.
  • Cost: $24 for lunch, $49 for dinner.

BONNELL’S FINE TEXAS CUISINE

Opened in 2001 by Chef Jon Bonnell, Bonnell’s Fine Texas Cuisine serves up Texas organic beef, wild game and fresh gulf seafood.

Bonnell’s is offering customers a $49 dinner menu. The first course options include either a house salad with jalapeno-garlic vinaigrette and queso fresco or a tomato-watermelon salad complete with charred shishito-basil oil.

The dinner course includes a choice between pecan-crusted redfish with shrimp and brown butter, a pork tenderloin with garlic mashed potatoes and peach balsamic reduction, beef tenderloin with Parmesan-peppercorn compound butter or quail and mushroom pasta. Desert is strawberry chess pie or chocolate-amaretto cake.

  • Where: 4259 Bryant Irvin Rd.
  • When: Aug. 8-14
  • Cost: $49 for dinner.

CITY WORKS EATERY & POUR HOUSE

Located at The Shops of Clearfork, City Works Eatery & Pour House serves up everything from burgers and sandwiches to tacos and steak.

The lunch menu offerings include the choice of Angus steak chili, Caesar or house salad. The second lunch course is a choice between Nashville hot macaroni and cheese, Alaskan cod fish and chips, a hardwood-smoked candied bacon cheeseburger, blackened salmon salad or chicken tinga tacos.

For dinner, the first course is the Angus steak chili and the two salads, but adding on a spicy cauliflower option. The second course include smoke barbecue ribs, pan-seared salmon with butternut squash puree, Cajun chicken breast or rigatoni with roma tomatoes and goat cheese. Desert is either a s’more dip, peanut butter Snickers pie or donuts.

  • Where: 5288 Monahans Ave.
  • When: Aug. 8-21
  • Cost: $24 lunch, $39 dinner.

DON ARTEMIO MEXICAN HERITAGE

Don Artemio Mexican Heritage opened its doors in downtown Fort Worth earlier this year and is participating in brunch, lunch, dinner and signature experiences.

The lunch course includes a fried and cured nopales salad followed by either filet mignon or vegetarian tacos or ancho-pasilla herb black bean puree. For brunch, the ancho-pasilla black bean puree starts things off, then either a fried Mexican quesadilla, chilaquiles in tomato sauce or traditional Mexican meat and scrambled eggs.

Dinner starts with choice of fried cactus taco or octopus soup with pork rinds. Next are entree’s of either cream cheese pecan stuffed poblano chile in puff pastry, cheese enchiladas or Norwegian salmon with refried beans. Desert is strawberries and cream.

The signature $99 experience includes a mezcal and pineapple cocktail, a fried cactus taco, choice of either zucchini pastor or octopus soup, cream cheese pecan stuffed poblano chile in puff pastry or filet mignon in chipotle sauce or seared sea bass and deconstructed tres leches desert.

  • Where: 3268 West 7th St.
  • When: Aug. 5 to Sept. 4.
  • Cost: $24 lunch, $29 brunch, $49 dinner and $99 signature.

FITZGERALD

Serving up Gulf Coast inspired seafood and steaks, Fitzgerald is participating in lunch and dinner menus.

Lunch starts with either a petite iceberg wedge salad or chilled corn and melon soup, followed by entrees of slow-roasted chicken cobb salad, Louisiana crawfish roll or delta-fried catfish.

Dinner is chilled sweet corn and blue crab soup, house wedge salad or tuna tartare. Second course options include blackened redfish, pork delmonico with black garlic butter or seared ahi tuna. Desert finishes things off with choice of flourless chocolate cake, buttermilk pie or banana foster banana pudding.

  • Where: 6115 Camp Bowie Blvd. Suite 104
  • When: Aug. 5 to Sept. 4.
  • Cost: $24 lunch, $49 dinner.

RISE SOUFFLE Nº3

Bringing French classics to patrons, Rise Souffle nº3 is serving a dinner menu this year.

A complimentary course starts things off with a glass of wine and chef’s artisan plate, followed by a first course of either marshmallow or french onion soup, or a Rise salad. Course number two is either cauliflower and brie souffle, jambon and Gruyere souffle, mushroom souffle or chicken salad. Desert includes options of a Reese’s souffle, raspberry souffle or creme brulee.

  • Where: 5135 Monahans Ave.
  • When: Aug. 5 to Sept. 4
  • Cost: $39 dinner

TORO TORO

Serving as a Pan-Latin steakhouse, Toro Toro is offering lunch and dinner menus.

Only the dinner menu has been released so far, but it includes empanadas with salsa and avocado or striped hamachi fish. The second course is either flat iron steak, achiote seared salmon or charred rainbow cauliflower served with choice of truffle mashed potatoes or roasted heirloom carrots. Desert is either yellow corn cake with hibiscus tequila sauce or housemade churros.

  • Where: 200 Main St.
  • When: Aug. 5 to Sept. 4
  • Cost: $24 lunch, $49 dinner.

WATERS RESTAURANT

Located in Sundance Square, Waters Restaurant serves up wild, seasonal and sustainable seafood.

Waters is participating with a dinner menu, but details on the courses have not yet been released.

  • Where: 301 Main St.
  • When: Aug. 8-21
  • Cost: $49 dinner.

WICKED BUTCHER

Located in downtown Fort Worth’s Sinclair Hotel, Wicked Butcher is an American steakhouse.

Participating in dinner service, the first course is a choice of cauliflower soup, steak tartare, wedge salad or hamachi crudo. Second course options include half a herb roasted chicken, asparagus risotto, ginger miso Chilean sea bass, berkshire pork chop center cut filet mignon or filet mignon and poached lobster tail. Desert rounds the night out with choice of olive oil cake, chocolate tart or black cherry cheesecake.

  • Where: 512 Main St.
  • When: Aug. 8 to Sept. 4
  • Cost: $49 dinner.

 

 

Locations Mentioned: Toro Toro, Waters Restaurant, Wicked Butcher