We here at From Texas to Beyond love food. Rachel and I particularly love all types of food and trying new things. We used to spend many hours watching food shows like Top Chef, Next Iron Chef, Chopped, MasterChef and on down the list. Living in Fort Worth, it just so happens that one of the most well know and respected chefs in Texas and the US, Tim Love, has several restaurants here. David has previously talked of The Woodshed and I have mentioned the burger from Love Shack, but the restaurant that started it all is Lonesome Dove Western Bistro. This restaurant has been featured in many shows and articles about Tim Love and the DFW area and created a stir inside Rachel and I to try this place out.
Beet Home-Fries, Goat Cheese, Chilies
In need of a date night and having saved up for a nice meal, we decided to take the plunge and mark off Lonesome Dove Western Bistro on our list of places that we needed to try. Situated in the Fort Worth Stockyards (an Austin location has opened recently), Lonesome Dove Bistro hearkens the diner back to the days of the Old West but with modern and upscale food. The restaurant itself seems fairly small upon entering with a dining room and a bar, but there is a room in the back that allows for parties. The setting has a dark and romantic atmosphere while celebrating Texas and the western motif, including a Texas flag behind the viewable kitchen.
I’m a total snob when it comes to frozen dairy. There is a distinct difference to me in the texture, taste, and creaminess when you order for ice cream vs. custard vs. yogurt. A custard differs from yogurt and ice cream in that the recipe includes eggs that give it a more creamy texture while typically remaining cold for longer than its counterparts. This level of dedication to frozen confections has required long hours of work and the consumption of A LOT of delicious treats.
Unfortunately, there aren’t many non-chain options for custard in Fort Worth that are both reasonably priced and high quality. Enter, Curly’s Frozen Custard. I love the unique flavors they produce with great quality, attention to detail, and even two “mystery ingredients”. Curly’s menu at first glance may seem small, however, they have found the perfect combination of the tried and true favorites along with a special flavor every month to add something different.
Chocolate concrete with Oreo mix-in
After moving back from Chicago to the DFW area and with a newborn doing newborn things , Rachel and I were looking to have a nice date night. This was our first date night since the baby was born, so we wanted to do something special. Rachel did some research and we decided on Pacific Table.
Tucked away in the back of University Park Village, not far from Blue Mesa, is the wonderfully unique Pacific Table. It is a restaurant that as you guessed, celebrates the Pacific Northwest. With a main focus on seafood, including sushi, Pacific Table also offers a variety of sandwiches, salads, and a few chicken and beef dishes.
Upon stepping into the restaurant, the modern interior and feel celebrates the Pacific Northwest. The option for covered patio seating is available which can be used in the winter and summer months as well as a communal table that is offered in case you want to get cozy with some strangers.
After arriving and being seated, we were greeted with wonderful service throughout the night. The waiter was knowledgeable and shared his recommendations. Because the sushi does not have a description of all that is in it, we had to ask several questions but the waiter was fantastic in knowing the answers and helping us decide. There were several people walking through the restaurant to make sure glasses didn’t get empty. Overall, the prompt and courteous service was a positive and helped make this an enjoyable experience.
A few months ago, some friends, James and Dixie, invited David and I to the Duck Commander 500 NASCAR race at Texas Motor Speedway in Fort Worth, TX. I had never been to anything like that before, and loving to experience new things, we said we would love to join them.
With friends James and Dixie
I had no idea what I was getting into…Our friends are seasoned fans and had been many times before. The whole day was new to me, the rules, the culture, down to the full sensory experience of actually feeling the vibration of the cars go by, which was so cool by the way. It was a unique race because it was an evening race, which was great for us, because it was cooler than most races during the day. The time of the day also affects the tires and how they grip the road due to the temperature of the asphalt. Our seats, the cheap seats, were just a few rows from the bottom at the first turn as the cars exited pit row. So when the cars entered back into the race, they used an acceleration lane right in front of us. If you are a NASCAR novice like me, here are some tips for those who have never been before.
What exactly is bourbon? Being a beer guy, I don’t know much about liquors. But on a Tuesday night, I was going to get a lesson in bourbon at a local distillery in downtown Fort Worth! Joining Chris, Ray and some other friends for a tour of Firestone & Robertson Distilling Company, I was ready to learn and in this amazing environment, I picked up a basic education in bourbon.
Firestone & Robertson Distilling Company is housed in a renovated 1920s prohibition-era warehouse just south of downtown. This convenient location comes complete with plenty of street parking, making for easy logistics. The tour begins in the warehouse area, which is full of bourbon barrels, stacked neatly along the walls. The atmosphere is stellar!
It amazes me how distilleries operate. For at least 2 years, they don’t sell their product. After 2 years of aging, the product can be sold as bourbon. However, to be considered straight bourbon, the liquid must age at least 4 years. Firestone & Robertson (F&R) wants to bottle straight bourbon, so they must wait. FOUR long years.
The distillery opened its doors in 2012, and has since barreled their Texan take on bourbon. Outside of the staff, no one has tasted their aged bourbon since.
Before you can begin aging, you must first make the bourbon base. So, what makes bourbon, bourbon?