As we mentioned last week, now thru Sun, Sep 5, DFW Restaurant Week has been extended to a whole month for 2021. Participating restaurants offer three-course prix fixe dinners for either $39 or $49, with 20% of proceeds benefiting Fort Worth-based children’s mental health nonprofit Lena Pope. Select restaurants are also offering two-course lunches for $19. Here are eight more choices, all of them in Fort Worth.
1.) For its first course for DFW Restaurant Week, B&B Butchers & Restaurant (5212 Marathon Av, 817-737-5212) is offering your choice of Mr. G.’s classic Caesar salad; an iceberg wedge with blue cheese dressing and crumbles; B&B “steak” house salad (with filet mignon, onion jam, tomatoes, blue cheese crumbles, and balsamic vinaigrette); sizzling thick-cut bacon; B&B meatballs (with red sauce, whipped ricotta with basil oil, Sicilian oregano, and grilled pita); or San Daniele prosciutto and burrata (with a basil leaf and olive oil). Second-course choices include steak à la berg (sliced sirloin over hash browns); a Snake River Farms house-smoked pork chop (with pineapple barbecue sauce and glazed Granny Smith apples); chicken shank (with natural juices, grilled lemon, and Cipollini onions); pan-seared salmon (with wild mushrooms, snow peas, and baby kale with citrus beurre blanc sauce); surf and turf (with filet medallions and bacon-wrapped crab-stuffed shrimp); B&B “veg” house salad (with a portabello filet, onion jam, tomatoes, crumbled blue cheese, and balsamic vinaigrette); or rigatoni a la vodka (with tomatoes, cream, smoked bacon, and a splash of vodka). For the third course, have your choice of New York cheesecake, chocolate cake, or classic crème brûlée. For the lunch menu and add-on options, visit BBButchers.com/Happenings-Ft-Worth.
2.) The first course at Bonnell’s (4259 Bryant Irvin Rd, 817-738-5489) includes your choice of Bonnell’s house salad (with mixed greens, baby heirloom tomatoes, and jalapeño-garlic vinaigrette) or queso fresco Southwestern Caesar salad (with charred corn, baby heirloom tomatoes, queso fresco, toasted pepitas, and garlic croutons, and Southwestern Caesar dressing). Second-course choices include pecan-crusted redfish (with roasted vegetable jasmine rice, sautéed baby bay shrimp, brown butter, and haricots); Verts pork-rib chop (with charred garden relish, garlic mashed potatoes, and roasted carrots); blue cheese-crusted beef tenderloin (with garlic mashed potatoes and a seasonal vegetable); or mushroom-port demi-glace quail (with mushroom pasta, wild Texas mushrooms, black truffles, and fresh fettuccine pasta). Dessert choices include Gigi’s chocolate-amaretto cake, tres leches, or crème brûlée. For more info, visit BonnellsTexas.com.
3.) At City Works Eatery & Pour House (5288 Monahans Av, 682-207-1500), first-course options for DFW Restaurant Week include your choice of 1871 chili (made with Angus steak, milk stout, and chipotle peppers, then topped with sour cream and red onion and served with a cornbread muffin); the Secret Sauce crispy-fried smoked wings and drumettes — a featured dish from sister ghost kitchen Secret Sauce Barbecue — served with your choice of Carolina mustard barbecue sauce, buffalo sauce, or Nashville hot sauce; or a Caesar salad (with chopped romaine lettuce leaves, hard-boiled eggs, Kalamata olives, parmesan cheese, garlic-brioche croutons, and Caesar dressing). Second-course options include Secret Sauce southern mac ’n’ cheese (with hand-pulled house-smoked pork shoulder, pimento cheese, sauce, cornbread crumble, and cavatappi); a full rack of hardwood-smoked barbecue ribs (with house-made sauce, spicy maple-bacon baked beans, and mascarpone creamed corn); or pan-seared salmon (with butternut squash puree, olive oil-poached fingerling potatoes, salsa verde, and succotash made with grilled corn, Brussels sprouts, asparagus, butternut squash, and grape tomatoes). For dessert, enjoy your choice of a chocolate-chip baked cookie (with caramel, chocolate sauce, vanilla bean ice cream, and whipped cream); S’more Dip (with Hershey’s chocolate, marshmallows, and graham crackers); or a slice of peanut-butter Snickers pie (with an Oreo cookie crust, peanut butter mousse, whipped cream, snickers, chocolate, and caramel sauce). For the lunch options and more info, visit CityWorksRestaurant.com/Fortworth.
4.) For DFW Restaurant Week, the starter choices at Del Frisco’s Double Eagle Steakhouse (812 Main St, 817-877-3999) include a classic Caesar salad (with crisp Romaine lettuce leaves, shaved parmesan, Texas croutons, and Caesar dressing); a blue cheese wedge salad (with hickory-smoked bacon crumbles, tomatoes, and blue cheese dressing); or a seasonal salad (with cherry tomatoes, blue cheese crumbles, croutons, shaved red onions, and balsamic vinaigrette dressing). Entree choices include roasted chicken (with arugula, heirloom tomato vinaigrette, and black garlic-olive tapenade); a filet medallion duo (with mushroom bordelaise and béarnaise, château mashed potatoes, and thin green beans); North Atlantic salmon (with shaved broccoli and kale slaw, caper-herb sauce, and blistered tomatoes); or a 6-oz filet mignon (with château mashed potatoes). For dessert, enjoy cheesecake (with strawberry sauce on a pecan crust) or Belgian chocolate mousse (with salted caramel-chocolate fudge). To see the entree add-ons, enhancements, and featured beverages, find Fort Worth at DelFriscos.com/Location and click “menus,” then “DFW Restaurant Week.”
5.) At Fixture Kitchen & Social Lounge (401 W Magnolia Av, 817-708-2663), the first-course choices for DFW Restaurant Week are a wedge salad (with house-made buttermilk dressing, hickory bacon, grape tomatoes, green onions, and cheddar cheese) or a steak eggroll (with thinly shaved ribeye, Asian slaw, and honey-soy mayo). Second-course selections are a grilled chicken adobo (with slow-cooked chicken breast, chipotle adobo sauce, sautéed julienned vegetables, and rice); a pan-seared salmon (with braised farro sautéed with kale, tomato, asparagus, sweet peppers, white wine, and pickled red onions); or an 8-oz filet mignon (with roasted garlic mashed potatoes, green peppercorn demi-glace, and grilled asparagus). For dessert, have your choice of a chocolate mousse chiffon cake (topped with chocolate ganache and pearls) or salted caramel bread pudding. For wine pairings and more info, visit FixtureFW.com.
6.) For the first course at Silver Fox Steakhouse (1651 S University Dr, 817-332-9060), have your choice of the III Forks Salad (with Granny Smith apples, Danish blue cheese, toasted pecans, and maple vinaigrette) or the wedge salad (iceberg lettuce, applewood smoked bacon lardons, house-dried tomatoes, and blue cheese dressing). For your entree, choose from the sliced tenderloin Oscar (with blue crabmeat, scallion hollandaise sauce, and asparagus); honey-glazed Atlantic salmon (with molasses-bourbon butter); or a prime pork chop (with peach serrano glaze). For dessert, enjoy cheesecake (topped with Maker’s Mark bourbon-pecan sauce) or chocolate ganache cake (with fresh strawberries). See the suggested wine pairings and specialty cocktails available at SilverfoxCafe.com/Menu.
7.) The folks at Texas de Brazil (101 N Houston St, 817-882-9500) are keeping it simple for DFW Restaurant Week. Your dinner-only experience will start with lobster bisque soup. Then enjoy unlimited salad from the 50-item salad area that includes authentic side dishes, cheeses and charcuterie, various salads and dressings, and fresh grilled vegetables. For the main course, enjoy unlimited portions of the usual Texas de Brazil meats served tableside, including seasoned and grilled chicken breast with bacon, flank steak, leg of lamb, picanha, herb-marinated pork loin and ribs, parmesan pork loin, and Brazilian sausage. Be sure and mention “DFW Restaurant Week” to your server upon arrival.
8.) For one of the best deals of DFW Restaurant week, head to Wicked Butcher (513 Main St, 817-601-4621). First-course choices include hamachi crudo (with Thai chile and orange ponzu); steak tartare (with chile oil, parmesan cheese, green onions, capers, and Yukon gold potato chips); chilled pea soup (with curry crab and Granny Smith apples); marinated beet salad (with herbed goat cheese, chive oil, and toasted cashews); or Wicked Eggs (with parm tuile, paprika, quinoa, and pickled red onion). Second-course options include ginger miso white soy swordfish (with basmati rice, cashews, and curry nage); a Berkshire pork chop (with apple compote and a five-onion mélange); wasabi furikake-crusted ahi tuna (with porcinis, basmati stir fry, and wasabi sauce); herb asparagus risotto (with parmigiano reggiano, vegetable broth, herb puree, and cress); or surf and turf (with grilled shrimp, pommes puree, herb butter, and asparagus spears). For the third course, choose a Wicked Sundae (with caramel corn, brownie chunk, chocolate ice cream, pecans, caramel, whipped cream, and cherries); a chocolate tart (with dark ganache and hazelnut crust); black cherry cheesecake (with a cornflake crumble); or a cheese board (with three cheeses, fig jam, and pecan praline). For wine pairing, visit WickedButcher.com.
