76107 magazine spring/summer 2012

7610776107The Art of Food

Shelby Schafer takes readers on a tour of

the Kimbell’s Buffet

SPRING/SUMMER 2012

MAGAZINEMAGAZINE

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f you are reading this column, it is because you likely live or shop within the 76107 ZIP code. The magazine you are holding is all about the local area you call home. Most of us spend a significant amount of time working, shopping or dining in close proximity to where we live and want to keep abreast of news relevant to that area. That is the objective of this publication: to tell you what is either newsworthy or notable about the ZIP code that defines your home. 76107 Magazine will publish again in August and December of this year, with plans to go quarterly in 2013. Our flagship magazine, 360 West, takes a broader view in its coverage, because it is distributed throughout the greater Tarrant County area. Now, with 76107 Magazine, we are able to bring you more local news than before, including advertising from businesses that serve your area

exclusively.In this first issue of 76107

Magazine, you’ll find a preview of the upcoming Lucian Freud exhibit at the Modern Art Museum of Fort Worth. It’s a coup for the museum and for Fort Worth, the show’s only U.S. engagement. We also talk art and cuisine with Shelby Schafer, longtime director of food and beverages at the Kimbell Art Museum. She’s overseen the preparation of hundreds of thousands of meals at the museum’s Buffet restaurant, yet still found time to write The Kimbell Cookbook—and to visit with us during these final weeks

of the museum’s Impressionists blockbuster. And while there are many recognizable landmarks within 76107, we think of Winslow’s Wine Cafe as a local legend. You probably know the restaurant and its historic structure, but may not know Joe Berry’s story, and will enjoy it. In a true before-and-after tale, a homeowner in Westover Hills invites readers to tour her renovated kitchen, courtesy of Dobbins+Crow Architects and local designer Kathy Pinkerton. We also revisit Saint-Emilion, a sentimental favorite that’s made a few calculated changes—even converting its wine list to iPad form—without losing an ounce of charm. Finally, we strive to report all things New & Notable, and have discovered a few hot spots worth a mention. Enjoy!

ON THE COVER In the Maillol

Courtyard at the Kimbell Museum of Art: Aristide Maillol, L’Air, designed in

1938; cast in 1962, bronze. Kimbell Art Museum ©

2005 Artists Rights Society (ARS), New

York / ADAGP, Paris. The Kimbell is featured in Local Luminary, Page 8.

Photo Clare Miers

7610776107The Art of Food

Shelby Schafer takes readers on a tour of

the Kimbell’s Buffet

SPRING/SUMMER 2012

MAGAZINEMAGAZINE

Publisher Jerry Scott

[email protected] 817-632-8100, ext. 1101

EDITORIAL

Editorial DirectorNancy Myers

Contributing Writers

Lisa MartinClare Miers

Carol NuckolsKarol Wilson

Contributing Photographer Clare Miers

Design/Production

Ann Torres Proofreaders

Cecilia L. JacobsLaura Samuel Meyn

ADVERTISING

Senior Account Managers

Peter Stanton, Toni StevensAccount Managers

Marti Andring, Sherry Miles

Events and Sponsorships

Traci LarrisonBusiness Manager

Kim MartinezAdvertising Art Director

Bernie GerstlauerAdvertising Designer

Chantal ReedProduction Director

Ann TorresSales/Marketing Assistant

Bernice Wade

For advertising information 817-632-8100, ext. 1101

or [email protected]

76107 Magazine is mailed to a target list of residences in or near the 76107 ZIP code.

Copies also are available at advertiser locations and through other methods. 76107 Magazine

is a trademark of Scott Publishing, LLC. All rights reserved without prior written permission of publisher.

Copyright © 2012

1612 Summit Ave., Suite 150 Fort Worth, TX 76102

Phone 817-632-8100, ext. 1101 Fax 817-632-8498

76107MAGAZINEI


what’s inside

contents ARTS & ENTERTAINMENT

Lucian Freud: Portraits at the Modern art Museum of Fort Worth 4

LOCAL LUMINARYThe Kimbell’s Shelby Schafer

on the art of food 8

LOCAL LANDMARKWinslow’s Wine Cafe 12

HOMEA kitchen remodel in Westover Hills 18

FOOD/DRINKThe classic and charming

Saint-Emilion 22

NEW & NOTABLE 26

DINING GUIDE 30

4

8

18 22

12

SPRING/SUMMER 2012

76107

Reflection (Self-portrait), 1985Private Collection, Ireland © The Lucian Freud Archive. Photo: Courtesy Lucian Freud Archive


ucian Freud stares out from his self-portraits, perhaps wary, maybe

troubled, thoughtful or haggard. Like his other portraits, these

aren’t necessarily flattering, but they’re honest. See for yourself when Lucian Freud: Portraits—featuring more than 100 of the late artist’s oils, drawings and etchings—opens July 1 at the Modern Art Museum of Fort Worth.

“He’s going for the entire effect of a human being,” says Michael Auping, the Modern’s chief curator, who helped organize the exhibition. “I’ve often said, you can smell Freud’s portraits. You can see the wetness on people’s bodies, almost like you can see them sweating. This is an upstairs studio [where he worked]; it’s warm up there. I think you do sense that, the visceral aspect of the human body. It isn’t just the image.”

The grandson of Sigmund Freud, the artist was born in Berlin on December 8, 1922, but moved with his family to England in the 1930s to escape the Nazis invasion. He attended various English art schools and embarked on a career that allowed him a remarkable achievement, in that he made a living painting portraits without accepting commissions. He painted only

arts & entertainment

By Carol Nuckols

analyzingFreudL

An exhibit at the Modern explores the famous

figurative artist’s work.

Two Irishmen in W11, 1984-5Private Collection, Ireland © The Lucian Freud Archive. Photo: Courtesy Lucian Freud Archive


people he knew, mostly friends and family.

The show traces the development of his realistic style from the 1940s right up to his death last July. Works from the 1940s through the ’60s focus largely on faces, with their frank stares or wistful gazes. Later, though, Freud painted a lot of nudes. And not just modest, discreet nudes. “Some of them are a little confrontational,”

Auping acknowledges. “People keep

wanting to read Sigmund Freud into Lucian Freud’s paintings.” As the artist told Auping in an interview (included in the

exhibition catalog), “My relationship with my grandfather has never been a problem … The problem has been the relationship of other people, art critics, etc., with my grandfather. Somehow I am made responsible for their relationship with him and his ideas.”

Auping elaborates on these thoughts. “His paintings are about painting. He doesn’t tell someone how to pose. He’s not a dictator. People react to being a sitter in various ways. Some people hide behind things, turn on their side, [others] open up. It’s really the sitter who is deciding — because after all, they have to be in that position for a long time, [for example] eight months, three hours every Tuesday.”

At any rate, “He became fascinated with skin,” says Auping. “With nudes, he could paint more skin.” The nudes won’t be segregated from other works, Auping explains, because there are too many of them, including some of the show’s standouts: big paintings of performance artist Leigh Bowery and of a woman identified as the “Benefits Supervisor.” The exhibition will occupy the museum’s entire second floor and will be divided into broad thematic groups.

It’s significant to Fort Worth, its sole U.S. venue, for several reasons. “It’s a real coup that this show is only in London and

Man with a Feather (Self-portrait), 1943Private Collection © The Lucian Freud Archive. Photo: Courtesy Lucian Freud Archive

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Fort Worth. We don’t have an equivalent to Freud in America,” Auping says, noting that here, portraits tend to be more flat, graphic, more about celebrity. “Freud paints people as people. It’s a very unique view of painting, an incredibly intense approach to portraiture. It appears so simple when you see it. It isn’t simple, of course, but he makes it look simple. He’s one of those artists that makes you want to go out and buy a paint set, [thinking] ‘maybe I could do that.’ Then you realize how much time it took to develop that sense that something was easy.”

The idea for the exhibition originated with London’s National Portrait Gallery. “I found out about it and immediately insinuated myself into it as soon as I could,” Auping says. “I started visiting London, visiting Lucian at his studio. We [the Modern] ended up co-producing it.” The exhibit continues in London through May 27 before heading here.

The curator doesn’t claim to be a specialist regarding Freud’s work. He’s just interested and a bit fascinated. “I had always wanted to meet him. He is not someone who grants a lot of interviews. I heard he could be very cranky and critical, but we got along just fine.”

Lucian Freud: PortraitsModern Art Museum of Fort Worth July 1-Oct. 28 (closed Mondays and July 4)3200 Darnell St.817-738-9215www.themodern.org

The Brigadier, 2003-2004Private Collection © The Lucian Freud Archive. Photo: Courtesy Lucian Freud Archive

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local luminary

helby Schafer has lived in the 76107 neighborhood for 43 years and, for a little more than 30 of those years, she has overseen the service and preparation of hundreds of thousands of meals at The Buffet Restaurant, located

in the Kimbell Art Museum. As director of food services for the museum, she has a discerning eye for both art and food.

“I do have to keep a good balance between serving favorites that we’ve been offering since we opened The Buffet in 1981 with new seasonal dishes,” says Shelby, who had a small catering business before arriving at the Kimbell. “I’d be run out town if we didn’t have our famous meatloaf on Fridays. For many, meatloaf with some wine and music at the Kimbell is a beloved tradition. But then again, I also have guests who crave our salad selections complete with more than a dozen different types of dressings and lighter entrees from menus that change weekly and reflect the season. So balance is key.”

Buffet guests will see comfort food like turkey tetrazzini, cream of chicken soup and chicken curry alongside vegetarian selections, clear broth soups, fish and healthy roasted meats and vegetables. Expect to see chilled guacamole soup along with a traditional vichyssoise this summer with lots of fresh salads and Schafer’s favorite lemon-shallot dressing. She and her staff love to experiment with food trends and are currently exploring some gluten-free options for the menu.

Two managers and about a dozen other associates make up Schafer’s Buffet team. “I really have a fabulous staff…the best I’ve ever had!” she says. “Their talent and dedication is absolutely necessary to keep up to the standards that a museum like the Kimbell would require.” The entire team steps it up another notch during blockbuster exhibits such as the current The Age of Impressionism: Great French Paintings From The Clark. They serve almost 275 museum guests a day during these

SBy Karol Wilson Photos by Clare Miers

Author Shelby Schafer perfects the art of the meal at the Kimbell’s Buffet.

Main Course

The Buffet’s main dining area

The Kimbell Cookbook contains 335 favorite recipes.


Author Shelby Schafer


popular exhibitions—nearly double the number of guests to The Buffet during quieter periods. “We love it!” Schafer says.

Readers may recognize Schafer as the author of The Kimbell Cookbook, which was published in 2001. The book contains hundreds of recipes from The Buffet featuring the tried and true (including the aforementioned meatloaf), along with lighter offerings. The dessert section, with its decadent array of rich cakes, cookies, pies and more, is not to be missed. “We do a great job of tempting Buffet guests,” she says.

Is there time for another cookbook? “It’d be fun to do, but we have too many exciting things going on. “The Kimbell will be celebrating its 40th anniversary this fall with a fabulous show entitled The Kimbell at 40: An Evolving Masterpiece that will begin in October and run through the end of the year that will feature not only a retrospective of our history and great artworks, but our jewel of a building as well. We expect to host huge crowds.” Additionally, in the fall of 2013, the Kimbell will open a new building on its grounds that will include a coffee bar along with its collection of world-class art. “I’m really excited to help create a new, more casual culinary experience for

Kimbell guests.”Schafer keeps just as busy when not at the museum. She plays

The dessert section boasts a tempting array.

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The Kimbell Art Museum presents The Age of Impressionism: Great French Paintings From The Clark through June 17, 2012.

The Kimbell Cookbook is available in the Museum Shop.

Kimbell Art Museum3333 Camp Bowie Blvd.817-332-8451kimbellart.org

Courtyard dining is a popular option.

bridge three times a week for “mental exercise,” as she terms it, and loves to explore the vibrant restaurant scene in Fort Worth. And she’s often visiting with her grown children—Jeremy, Shelby (yes, her daughter shares the same name) and Geoffrey—who live nearby, along with Shelby’s four grandchildren and two “grandcats.” There’s no doubt that the three cats that reside at Shelby’s home, located just blocks from the Kimbell, are well-fed.

And what might be down the road? “I plan to become a Kimbell docent at some point,” Schafer says. “I want to know everything about those beautiful works of art I have the pleasure of walking by each day and share that knowledge with our museum guests!”

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From top left: The repurposed interior retains its vintage charm. Top right and above: The building then and now. Lower left: The “original” Winslow. Center left: The corner of Clover Street.


local landmark

he evolution of an iconic gas station, circa 1920s, is fascinating to observe. Although full-service stations are (sadly) in scarce supply these days, the remaining few tend to make

creative use of their vintage architecture. Ben Eastman’s Service Station, on the corner of Clover, kept cars running and filled with fuel for many decades. In recent years, this beloved landmark has evolved into Winslow’s Wine Cafe, where locals come to fill up on food and beverages and soak up the atmosphere.

The surrounding area, called Hill Crest, was developed for post-World War I growth, and the 1919 version of the map was displayed decades ago at the Ben Eastman Service Station. The 76107 community is one that tightly embraces its heritage, so seeing the original exposed brick walls in the room where automotive parts and oil cans have been replaced with fine wines and good conversation is charming. It’s also sort of grounding to those who are all for the buildings on Camp Bowie changing a little, but never disposing of the long, cherished past.

Barney Holland, of Barney Holland Oil Company in Fort Worth, even brought the owners of Winslow’s some images of the station’s predecessors. The photos are now proudly displayed in the renovated corner building. The historic station is also mentioned in a gem of a book

T Story and Photos by Clare Miers

Reclaimed building is a perfect fit for Winslow’s.

Past and Present

Winslow’s Wine Cafe4101 Camp Bowie Blvd.817-546-6843winslowswinecafe.com

Winslow’s co-owner Joe Berry in his element.


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Though these former days remain part of the present at Winslow’s, great strides have been made to make life more comfortable and even better on this particular corner. The idea for the restaurant came about when Joe Berry and nephew Tim Berry of Austin were sitting on a porch on some land in Arkansas that they own. “After a long night and after many bottles of wine, we laid out the idea for this place on paper,” says co-owner Joe Berry. There was only one thing left for the two to do: think of a name for it.

“Winslow walked up and we knew that was the name,” Berry says. For those not familiar with the namesake story, the “Winslow” of which he speaks is a much-adored 11-year-old half-Australian Shepherd, half-Blue Heeler that belongs to Berry. Winslow and other two dogs, Pancho and Lefty, make up Berry’s Three Musketeers, so to speak.

Once the name had been established, Berry drove around the Cultural District looking for a building. The gas station miraculously became available, and Berry and his nephew set up shop.

Savory appetizers include handmade garlic truffle hummus with bread chips.


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A fun-loving, comfortable vibe is the essence of the place today. (People were filtering into Winslow’s during happy hour as we sat in a booth near the front entrance. “Who is this?” one customer asked, referring to me. Berry replied, straight-faced, “My parole officer.”)

The home-like atmosphere and Berry’s own witty, convivial style contribute to the Winslow’s experience. On cool nights, he and his staff pass out throws to those who want to get comfortable with their drinks and food out on the patio. Berry once had to arouse two patrons at closing who appeared to be sleeping upright in chairs by the outdoor fireplace. Turns out they weren’t actually asleep, just a little tipsy and savoring a great meal under the stars, each with a throw.

Who wouldn’t drift off into dreamland in that scenario? But this is the kind of common sighting that attests to the cozy corner hangout that makes this place a home away from home. Just standing in the beautiful bar and watching customers interact, one can’t help but think of all the stories and people who have passed through the doors of this celebrated gas station-turned-restaurant and wine bar. Whether they’ve stopped in to tune up or wind down, the full service continues.

Guests make themselves at home on the Winslow’s patio.

The Winslow’s site was occupied by Ben Eastman’s Conoco

for many years and then became George Eastman’s Texaco.

Barney Holland, of Barney Holland Oil Company in Fort

Worth, gave this historic photo to Joe Berry, co-owner of

Winslow’s. It’s prominently displayed at the cafe. The same

image hangs on a wall in Holland’s office.

the past


visionary homeowner, who loves nothing better than hovering over the stove with whisk in hand, teamed with a number of Fort Worth design talents to transform her dark, cluttered kitchen into a timeless and airy hub.

Determined to improve their 1941 Tudor in Westover Hills, which had seen several major renovations prior to their purchase, Joni Yoder and her husband, Harvey, embarked on an 18-month remodel that saw the gutting of much of the first floor. The couple decamped at their lake house during a full year’s worth of construction, which

home

A Homeowners find form, function and light

in this kitchen remodel.

The kitchen before

Compliments to the Chef


By Lisa Martin Photos by Clare Miers

Joni Yoder in her renovated “cook’s paradise.”

succeeded in returning their charming house to its historic roots.“The existing kitchen seemed cramped with numerous

columns, low beams and a low ceiling,” says Roger Dobbins of Dobbins+Crow Architects. “We reorganized the whole kitchen/breakfast area, which improved circulation and opened the spaces up, integrating them wonderfully with the formal and classical nature of the rest of the house.”

Adds Joni: “I lived in a little dungeon before, with black granite countertops and dark floors. I am so happy with the clean, crisp, light results of my cook’s paradise. I love everything we did, from the French doors to the polished, nickel pendants over the island.”

The Yoders’ project began with Joni asking the advice of her best friend, designer Kathy Pinkerton of Kathy Pinkerton Interiors.

“The house had a lot of funny little areas, like a bar in the center of the first floor that you had to walk around to get anywhere,” says Pinkerton. “And the kitchen was probably originally a garage; it wasn’t very usable.”

In seeking to wed form with function, Pinkerton recommended the services of architect Roger Dobbins, with whom she often collaborates.

“The ceiling is low so I suggested we conceal new beams within it and that we tear out an existing laundry room in the corner to expand the room,” Dobbins explains. He also drew up plans for larger windows, a walk-in pantry and a redirected stairway “to give the whole room a cleaner look.”

Compliments to the Chef

When Joni proposed getting rid of walls in the breakfast room, Dobbins fashioned the plans “to allow light from the new courtyard. We put in French doors that create a sense of openness; there’s something about the way the light comes through the French doors that makes them a wonderful contribution to a space.”

Throughout the construction, Joni and Pinkerton tweaked plans as they searched out the lighting, accessories and appliances.

“I tried very, very hard to keep my house from becoming trendy and so did Kathy and Larry [Sebastian of Sebastian Construction Co.],” Joni says. “I wanted the finished product to be something I would love in 10 years.”

To that end, Joni gravitated to the staples of classical design, including symmetrical cabinetry, simple arches and traditional finishes like polished nickel and hand-scraped oak floors.

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countertops. After much debate, Joni opted to use soapstone in the breakfast room and a massive slab of Calcutta white marble for the island.

“I’m not going to lie: I clean the countertops every night like a brand new car!” says Joni. “I know my marble is going to patina over time, but I really wanted white more than any other surface.” The all-white theme—from the countertops and marble-tile backsplash to the cabinets and walls—help double the perceived size of the room.

Pinkerton and John Hughes of Hughes Cabinetry Inc., made sure the island had plenty of storage for Joni’s collection of cookbooks. The front boasts appliances and a prep sink while the opposite side provides hidden storage. Understated nickel drawer pulls came from Rocky Mountain Hardware; the cabinets are painted Benjamin Moore’s “white chamois.” A built-in Subzero refrigerator anchors one corner of the room. Joni can stand at the farmhouse sink and gaze into the brick courtyard.

“The idea that I could keep the kitchen traditional but still make it feel light and bright is such an unexpected delight,” says Joni. “I love the simplicity of the space but that it also works so well for me.”

Adds Dobbins: “The house now has a new sense of clarity and sensibility in its spaces. To me, it’s an incredible example of ‘before and after.’”

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For more information contactJanet Bishop 817.233.0761

Pablo Picasso, Georgia O’Keeffe, Claude Monet . . . You already know your neighbors


food & drink

By Karol Wilson Photos by Clare Miers

Just Say

ince its opening in 1985, patrons of Saint-Emilion have gotten their “French fix” at the

iconic structure on West 7th. The basic lineup of traditional favorites hasn’t changed much over the years—escargots in garlic butter, homemade rustic duck pate, beef tenderloin

tips in red wine sauce and cream brulee. But many may not know of the evolving array of

offerings that are seasonal, concocted with locally sourced ingredients. Purveyors stop by Saint-Emilion multiple times a week to drop off items, ensuring optimum freshness. In addition, this coveted spot now has patio dining and an herb garden that’s practical, attractive and functional. Just add a poodle and perhaps a beret, and you’ll think you’re in Paris.

“Our proprietor, Berhard Trouche, and chef de cuisine, Mark Hitri, are very forward-thinking in terms of our future, yet respectful of our very successful 27-year history,” says Joel Graham, maître d’ of the restaurant. “Fort Worth diners may be more laid-back than those in other cities, but they still have a sophisticated palate. In the newly burgeoning Fort Worth dining scene, we

A sentimental favorite looks to the future with tradition and

charm in check.


need to appeal to both the lover of traditional French dishes and the culinarily adventurous. I believe we offer the best of both worlds.”

The business-casual restaurant offers a three-course service of classic French menu items, and the more adventurous Menu de Chef features daily specials offered a la carte. Choices might include lobster souffle, seared duck breast with a golden raisin and rum sauce, cheese selections, mixed berries warmed in raspberry liquor and a vegetarian plate. “It’s interesting that our guests are almost evenly split between the classic menu and Saint-Emilion’s daily choices,” says Graham. “That said, our new Bistro Nights on Tuesdays and Wednesdays can’t be beat, especially on our new patio.”

Weather permitting, the updated outdoor area accommodates up to 30 and seems to be the best place to enjoy these Bistro Nights. Diners before 7:30 p.m. can enjoy a three-course meal for $25, with wines by the bottle from $12.50. “Certainly, guests can order from our regular menus, but Bistro Night offerings like our steak and really tasty pommes frites with flan for dessert are too good to pass up and have a great price point,” says Graham. “The patio’s a great addition to the Saint-Emilion experience.” The patio is also the scene for wine tastings and martini nights.

The patio’s perfect for dining, wine tastings and martini nights.

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French wines comprise approximately 70 percent of the wine list, with California vintages making up the difference. Notes Graham, “I believe we’re the first in Fort Worth to offer our wine list on iPads, so our guests can learn more about the wines (and beers) they’re about to order. Of course, our staff is always available to assist in an appropriate selection.”

Many locals think of Saint-Emilion when celebrating an occasion. “The staff is certainly respectful of that and works hard to make the event special,” says Graham. “I can’t count how many engagement and anniversary celebrations our staff has helped to orchestrate. And now their children are coming to us for that same help. We all make a big point of knowing this younger generation by name and often make menu recommendations as they learn about French cuisine.”

Equally important are Saint-Emilion’s longtime guests. Graham references the one gentleman who, without fail, orders a medium-rare filet mignon three times a week. For other special guests, he has fresh Dover sole flown in from Holland two or three times a week. He sums it up: “I believe that our personal service is a huge key to our success.”

Bon Appétit!

Saint-Emilion 3617 W. 7th St.817-737-2781saint-emilionrestaurant.com

The wine list is available in iPad form.

• Personal Training• RKC Kettlebell Classes

Bryan Boyd Personal Fitness525 Bailey, Fort Worth TX 76107

(Located inside Inursha Fitness) (C)817.845.5949 • [email protected]

RKC Kettlebell training is the

ultimate fi tness weapon for a lean,

tight, sculpted body.

Bryan Boyd

GALLERY OF FINE CRAFTS AND GIFTSGALLERY OF FINE CRAFTS AND GIFTSGALLERY OF FINE CRAFTS AND GIFTS

UNCOMMON ANGLES

GLASS • CERAMICS • KALEIDOSCOPES • WOODJEWELRY • FURNITURE • WALL ART

Montgomery Plaza2600 W. 7th Street, Suite 159, Fort Worth

817.335.9933 • uncommonanglestx.comOpen: Mon-Sat 10-7, Sun 12-5


aroundtownnew & notable

The scoop on restaurants, shops and more.

Paciugo Those who seek summer satisfaction in the form of gelato can rejoice—Paciugo’s is reopening on

Crockett. As with its other locations, all flavors will be made on-site daily with traditional ingredients. In addition to frappes and shakes, dessert beverages

include the Frizzante (gelato blended with San Pellegrino water or soda) and the Affogato (three scoops of velvety gelato melting in espresso or

cioccolata, topped with whipped cream. 2926 Crockett St. • paciugo.com

Fireside PiesFireside Pies is introducing a lunch menu, so fans of its tempting pizzas and pasta can anticipate a noontime fix very soon. Look for new hours

around June 15, along with the revamped menu, courtesy of Chef Warren Schwartz. He’s relocating from LA and will be here in time for

the opening of the new American F&B down the street in a few months (stay tuned for an exact date). Both restaurants are owned and operated

by Consilient Restaurants. Schwartz, who will oversee both kitchens, says, “I am really excited about the move, the opportunity to work and

becoming a part of the Fort Worth community.” 2949 Crockett St. • 817-769-3590

firesidepies.com

76107

Revolver Taco LoungeIt’s official: This popular taqueria has removed the BYOB sign.

Though lack of a liquor license never stopped fans from frequenting Revolver (or its bar, for that matter), this comes as welcome news.

Owner Gino Rojas, a native of the Mexican state of Michoacán, has a passion for food that’s reflected on every plate, and the house-made tortillas and salsas are as authentic as the chilled cervezas now openly poured. Hours have been expanded to include lunch

and Sunday brunch—another cause for celebration. 28222 W. 7th St. • 817-820-0122

revolvertacolounge.com


T H E R E A R E A S M A N Y

B E AU T I F U L S T O R I E S

A S T H E R E A R E D R O P S I N T H E O C E A N .B E G I N A N E W S T O R Y .

BEGIN A NEW STORY.

Cruise-only fares are per person in U.S. dollars, double occupancy, include all promotional saving and do not include cruise port, security and handling charges of $495-$505 per person. Promotional Book Now Cruise-Only Fares shown are per person for new bookings made by 6/30/12 in category C on Crystal Serenity. Optional air add-ons are available from Crystal Cruises’ designated gateway cities in the U.S. and Canada and include all government taxes and fees. All o� ers may not be combinable with other promotions, apply to fi rst two full-fare guests in stateroom or suite, are capacity-controlled, subject to availability and may be withdrawn or changed at any time without notice. All itineraries, fares, programs and policies are subject to change. Other restrictions apply. ©2012 Crystal Cruises, Inc. Ships’ Registry: The Bahamas.

We invite you to discover some of the most fabled destinations on Earth with some of the best fares in Crystal’s history. Book by June 30, 2012, to enjoy limited-time Book Now Fares in every category and begin a new story with the all-inclusive experience of Travel+Leisure’s World’s Best on one of these 2012 Crystal Serenity sailings in Europe:

• Sep 30 / 12 days / Venice to Athens from $3,995 per person

• Oct 12 / 12 days / Athens to Venice from $4,395 per person

• Oct 24 / 12 days / Venice to Istanbul from $3,995 per person Visiting DubrovnikVisiting Dubrovnik

Call Cruises Etc. at 1-817-732-6991 to book your cruise aboard the World’s Best, and to find out about additional amenities on these sailings and more.

Cruises Etc.

76107_mag_half_ad.indd 1 5/1/12 11:41 AM

FASHION LOUNGE

4109 Camp Bowie Blvd • Fort Worth, TX 76107817.989.SOBO (7626)

Clothing, Shoes, Accessories and More!Retail Therapy Hours: Tuesday - Friday 10:30 a.m. - 6:30 p.m.

Saturday 10:30 a.m. - 5:30 p.m.

Hale BOB


new & notable76107

Leah’s Sweet Treats For shop owner/baker Leah Cichocki, it was worth the wait for the official opening of her

shop a couple of months ago. “Curiosity builds,” she says. “We already have repeat customers, people who walk in every day who live here. People have been so supportive. It’s been

awesome.” She’s obsessed with having a moist cupcake (“because the worst thing in the world is a dry cupcake”) and uses no shortening or

oils, insisting on real butter for the butter cream. Cupcakes come in a variety of flavors, and she does custom cakes as well, all with a twist—the

crazier and more whimsical, the better. “I just wanted to bring something to Fort Worth that

they don’t have quite yet.” 817-731-5223

4910 Camp Bowie Blvd.leahssweettreats.com

Blossoms on the Bricks “Customers love to come and see

what’s new to the Bricks,” says Darla Bettencourt, owner of the popular shop. Since opening in February, Bettencourt

has proven to be a top-notch floral designer and trendsetter. With roomy, private consultation space for special-event planning, plus a full gift shop up front, this is an experience, rather than a run-of-the-mill flower grab. She does,

however, keep a cooler and buckets stocked with pre-arranged flowers and

single stems for those looking for a quick bouquet…she’ll even have the

perfect gift to go along with it. 5023 Camp Bowie Blvd.

817-377-1900blossomsonthebricks.com

Yes! Taco Connoisseurs of the food truck trend will want to keep an eye out for this one. Yes! Taco is doing a booming business with its tacos and Breakfast Boats. Permanent sites include

Curly’s Custard on Tuesdays and the Ginger Man on Wednesdays. Co-owners Michael McDermott and Eleanor Burkett spend the rest of their time catering. “We actually met in school,” Burkett says. “I had a bunch of restaurant

experience; he was an attorney, and we wanted to start our own business, so this is what we’ve been doing.”

yestaco.com

Photos by Clare Miers

THE FACE OF GRACE.Whether it’s for drinks after work, dinner with friends and business associates, or a celebration, GRACE is the place to be. Chef Blaine Staniford takes a modern approach to American classics, creating sophisticated dishes that emphasize purity, simplicity and seasonal flavors. Local and sustainable products are used whenever possible.


76107dining guide

AMERICAN/ECLECTICSOUTHERN• • • • • • • • • • • • • • • • • • • •

Brownstone Kitchen840 Currie St.817-332-1555brownstonerestaurants.com

Buttons4701 West Freeway #100817-735-4900buttonsrestaurant.com

Café Modern3200 Darnell St.817-840-2157thecafemodern.com

Fred’s Texas Cafe915 Currie St.817-332-0083fredstexascafe.com

Gardens Restaurant3220 Rock Springs Road817-731-2547gardensrestaurantandcatering.com

Jazz Cafe2504 Montgomery St.817-737-0043

Kimbell Buffet3333 Camp Bowie Blvd.817-332-8451kimbellart.org

Lucile’s Bistro4700 Camp Bowie Blvd.817-738-4761lucilesstatesidebistro.com

Michaels Cuisine Restaurant3413 W. 7th St.817-877-3413michaelscuisine.com

Montgomery Street Cafe2000 Montgomery St.817-731-8033

Monty’s Corner2600 W. 7th St. #153817-877-0087

Ol‘ South Pancake House1509 S. University Drive817-336-0311olsouthpancakehousefortworth.com

Pour House2725 W. 7th St.817-335-2575pourhousefw.com

Sweet Tomatoes2901 W. 7th St.817-348-8533souplantation.com

Z’s Cafe1300 Gendy St.817-989-2233zscafe.com

ASIAN/SUSHI• • • • • • • • • • • • • • • • • • •

Blue Sushi Sake Grill3131 W. 7th St.817-332-2583bluesushisakegrill.com

MK’s Sushi2801 W. 7th St.817-885-7677mkssushi.com

Sushi Axiom2600 W. 7th St.817-877-3331sushiaxiom.net

Szechuan5712 Locke Ave.817-738-7300

Tai-Pan3020 W. 7th St.817-335-6027

Tokyo Cafe5121 Pershing Ave.817-737-8568thetokyocafe.com

BAKERIES/ DELIS• • • • • • • • • • • • • • • • • • •

Blue Bonnet Bakery4705 Camp Bowie Blvd.817-731-4233bluebonnetbakery.com

J. Rae’s Bakery935 Foch St.817-332-0090

McKinley’s Fine Bakery1616 S. University Drive #301817-332-3242mckinleysbakery.com

Nothing Bundt Cakes4603 Camp Bowie Blvd817-989-2253nothingbundtcakes.com

Roy Pope Grocery2300 Merrick St.817-732-2863roypopegrocery.com

The Cupcake Cottage5015 El Campo Ave.817-732-5670thecupcakecottage.com

This is a partial list of restaurants in the 76107 area. All listings are published on a space available basis. Some fast food and chain restaurants have been omitted. Also businesses that serve primarily dessert only or do not offer

complete meal service (such as bakeries) may not be listed due to space limitations.

BARBECUE• • • • • • • • • • • • • • • • • • •

Angelo’s2533 White Settlement Road817-332-0357angelosbbq.com

Railhead Smokehouse2900 Montgomery St.817-738-9808railheadonline.com

Woodshed Smokehouse3201 Riverfront Drive817-877-4545woodshedsmokehouse.com

BURGERS• • • • • • • • • • • • • • • • • • •

BoomerJack’s Grill2600 W. 7th St.817-810-2666boomerjacks.com

Kincaid’s4901 Camp Bowie Blvd.817-732-2881kincaidshamburger.com

Love Shack So7817 Matisse St.817-348-9655shakeyourloveshack.com

M&O Station Grill200 Carroll St.817-882-8020

Magnolia Motor Lounge3005 Morton St.817-332-3344magnoliamotorlounge.com

Tommy’s Hamburger Grill5228 Camp Bowie Blvd.817-569-1111tommyshamburgergrill.com

FRENCH• • • • • • • • • • • • • • • • • • •

Saint-Emilion3617 W. 7th St.817-737-2781saint-emilionrestaurant.com

GERMAN• • • • • • • • • • • • • • • • • • •

Little Germany703 N. Henderson St.682-224-2601littlegermanyfortworth.com

INDIAN• • • • • • • • • • • • • • • • • • •

Bombay Grill4625 Donnelly Ave.817-377-9395bombaygrillindian.com

ITALIAN/PIzzA• • • • • • • • • • • • • • • • • • •

Bella Italia5139 Camp Bowie Blvd.817-738-1700

Fireside Pies2949 Crockett St.817-769-3590firesidepies.com

Five Pie Pizza Co.2600 W. 7th St.817-332-7435fivepiepizza.com

Fortuna5837 Camp Bowie Blvd.817-737-4471

La Piazza2930 Bledsoe St. 817-334-0000

Mama’s Pizza5800 Camp Bowie Blvd. 817-731-6262mamaspizzas.com

Milano’s Pizza & Pasta3416 W. 7th St.817-332-5226

Patrizio Pizza2932 Crockett St.817-698-0003patrizios.net

Piola3700 Mattison Ave.817-989-0007fwpiola.com

Ristorante La Piazza2930 Bledsoe St.817-334-0000lapiazzafw.com

Rocco’s Wood Fired Pizza5716 Locke Ave.817-731-4466roccosfortworth.com

Romano’s Macaroni Grill1501 S. University Drive817-336-6676macaronigrill.com

MEDITERRANEAN/MIDDLE EASTERN• • • • • • • • • • • • • • • • • • •

Terra Mediterranean Grill2973 Crockett St.817-744-7485terramedgrill.com


PUBLISHER’S PICK

Blue Bonnet Bakery4705 Camp Bowie Blvd. • 817-731-4233

bluebonnetbakery.com

Lunch is a special event at Blue Bonnet Bakery. The chicken salad is made daily from a family recipe and is a little bit of a local legend around town. Made with the freshest ingredients and served on Blue Bonnet’s homemade bread—you’ll be craving it on a daily basis. Come in and have it and you’ll see why! Open 7 a.m.-6 p.m. Mon.-Fri. and 7 a.m.-4 p.m. Sat.

Zoës Kitchen1601 S. University Drive817-885-8965zoeskitchen.com

MExICAN/TEx MEx• • • • • • • • • • • • • • • • • • •

Blue Mesa Grill1600 S. University Drive817-332-6372bluemesagrill.com

Chimys1053 Foch St.817-348-8888chimys.com

Chuy’s2401 W. 7th St.817-332-2489chuys.com

Dos Gringos1015 S. University Drive817-338-9393dosgringosrestaurant.com

Gloria’s2600 W. 7th St.817-332-8800gloriasrestaurant.com

Hacienda San Miguel2948 Crockett St.817-386-9923hsmw7.com

La Familia841 Foch St.817-870-2002lafamilia-fw.com

Lanny’s Alta Cocina Mexicana3405 W. 7th St.817-850-9996lannyskitchen.com

Mi Cocina4601 West Freeway #100817-569-1444mcrowd.com

Original Mexican Eats Cafe4713 Camp Bowie Blvd.817-738-6226originalmexicaneatscafe.com

Revolver Taco Lounge2822 W. 7th St.817-820-0122revolvertacolounge.com

Tres Jose’s Tex Mex Kitchen4004 White Settlement Road817-763-0456tresjosestexmex.com

Uncle Julio’s5301 Camp Bowie Blvd.817-377-2777unclejulios.com

SEAFOOD• • • • • • • • • • • • • • • • • • •

Eddie V’s Prime Seafood3100 W. 7th St.817-336-8000eddiev.comFlying Fish2913 Montgomery St.817-989-2277flyingfishinthe.net

J&J Oyster Bar612 N. University Drive817-335-2756jjbluesbar.com

Zeke’s Fish & Chips5920 Curzon Ave.817-731-3321zekesfishandchips.net

STEAKS • • • • • • • • • • • • • • • • • •

Bailey’s Prime 2901 Crockett St.817-870-1100baileysprimeplus.com

Hoffbrau Steaks1712 S. University Drive817-870-1952hoffbrausteaks.com

Silver Fox Steakhouse1651 S. University Drive817-332-9060silverfoxcafe.com

Tillman’s Roadhouse2933 Crockett St.817-850-9255tillmansroundhouse.com

PUBS/WINE BARS• • • • • • • • • • • • • • • • • • •

Bar Louie2973 W. 7th St.817-566-9933

The Ginger Man3716 Camp Bowie Blvd.817-886-2327ftworth.gingermanpub.com

Times Ten Cellars1100 Foch St.817-336-9463timestencellars.com

Winslow’s Wine Cafe4101 Camp Bowie Blvd817-546-6843winslowswinecafe.com

PUBLISHER’S PICK

Original Mexican Eats Cafe4713 Camp Bowie Blvd. • 817-738-6226

originalmexicaneatscafe.com

Fort Worth’s oldest Mexican restaurant (since 1926) is still a hit. Its signature dish, the Roosevelt Special, was created by President Franklin D. Roosevelt during his 1936 visit to the restaurant. Great Tex-Mex food and great margaritas. Open 11 a.m.-9 p.m. Tues.-Thu.; 11 a.m.-10 p.m. Fri.-Sat.; and 11 a.m.-9 p.m. Sun.


For 11 consecutive years, U.S. News & World Report has ranked our Texas College of Osteopathic Medicine one of the nation’s top 50 medical schools for primary care. TCOM keeps the prestigious

company of our nationally and internationally recognized Graduate School of Biomedical Sciences, School of Public

Health, School of Health Professions, and starting in the

Fall of 2013, the UNT System College of Pharmacy.

Doctor.Physician Assistant. Biomedical Scientist. Public Health Professional. Health Administrator. Physical Therapist. Pharmacist.

3500 Camp Bowie Blvd., Fort Worth, TX 76107 817-735-2000

facebook.com/unthsc www.hsc.unt.edu twitter.com/unthsc

Where the best begins for health.

76107 magazine spring/summer 2012

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