Adventures in and Around Fort Worth

It's a good thing you don't have to tip at Pizza Snob  (by TCU). It only seems fair to pay for the amazing gourmet ingredients you pick and watch coalesce into a delicious pizza.  I say this because the service was unorganized, and employees frazzled. I guess that's why they seemed snob...ish. Maybe they had a bad night. However, it's a foodie's dream. You get to drool over ingredients like rosemary goat cheese mozzarella, smoked provolone, candied jalapeños, roasted baby portabella mushrooms and buttermilk sauce. As you move through the line you pick your aforementioned ingredients but are only allowed up to four. Every pie goes for $7.99, and salads start at $2.99 for the tiny one, $5.99 for personal size, and a shared table salad is $8.99. We tried the kale salad, which came pre-dressed. It was pretty good, but a little sweet for my taste. The ingredients were fresh and tasty even if it wasn't savory.  You know how I feel about atmosph...

Gentling Brothers painted beautiful images like these that fill Bird Café's walls AF+B's Jack Rose All of a sudden, Fort Worth is cool. I always thought it was with its Cowtown roots, but now it is in a hip, cool cat kind of way (no...I'm not as old as I sound). With restaurants like Bird Café and AF+B we now have creative menus, fresh ingredients and crazy mixology behind the bar.  Part I: AF+B AF+B had a turkey pastrami sandwich special that day. Everything from the avocado and fennel purée and tomato jam to the turkey pastrami was house-made. The arugula was locally grown by House-made Turkey Pastrami the farmers depicted in the beautiful photography hanging on the tavern's walls. In fact my waiter James said nothing they serve has been out of the ground for more than three days. They make their own ginger syrups, "turn the curd" themselves for their ricotta, and create their own sweetened condensed milk. The only thing not h...

American Food and Beverage just opened in Fort Worth across from the Brownstone and Waters on Crockett Street completing a trifecta of elegant dining experiences. Its open and airy space feels as fresh as its menu. I caught up with AF+B 's executive chef Jeff Harris about his passion for food, his story that ends at this restaurant, and why he left Bolsa in the Dallas Bishop Arts District. Jeff grew up in East Texas on his grandparents' farm. His grandmother prepared southern meals with fresh vegetables from the garden. His whole family—cousins, aunts, uncles and parents—would often eat these home-cooked meals together. They didn't need a special occasion, they had good food. He loved watching his grandmother throw things together in the kitchen. He said she didn't even use measuring spoons because she knew how to make most things by heart. Later he went to college changing his major until he finally got his real estate license and a desk job at a bank. But he ...