September restaurant news spotlights openings in WestBend, West 7th, how to party TCU-style

SusieCakes bakery opening in WestBend. Photo by Kevin Marple - Courtesy photo

SusieCakes brings sugary selection

When SusieCakes expands to Fort Worth this month, customers can have their six-layer cake and eat it, too. The California-based, home-style bakery — known for its signature Vanilla Celebration Cake featuring six luscious layers and colorful confetti sugar sprinkles — will open a location in WestBend, the development along the Trinity River that’s also home to HG Sply Co. Susie is Susan Sarich, a Chicago native who started her business using her grandmothers’ treasured 4×6 recipe cards. Fresh-baked treats served after school with milk left a lasting impression on Sarich as a child. The bakery has locations in Northern and Southern California, along with Dallas and Plano. In addition to cakes, baked goods include cookies, bars, pies and puddings – none of which are made with artificial ingredients, corn syrups or preservatives, Sarich promises. Cake flavors are kept simple, like classic red velvet, tangy lemon and tropical coconut with bits of pineapple. Don’t miss the whoopie pies — a SusieCakes exclusive comprised of chewy chocolate cookies sandwiched with sweet vanilla buttercream. 1621 River Run Road, Fort Worth, www.susiecakes.com.

 

Popbar “popwiches”Courtesy photo

 

Gelato-on-a-stick hits Fort Worth

Steamy September nights call for cool treats, now in the form of gelato-on-a- stick thanks to Popbar, a New York City-based pop shop opening its first Texas location in Fort Worth this month. “Popologists” will handcraft more than 40 rotating flavors, ranging from dulce de leche to green tea, as well as sorbet and frozen yogurt pops. Then there are the toppings — coconut shavings, crushed caramel corn and chopped hazelnuts, to name a few — which allow patrons to mix and match to create their own custom pop. Try the gelato sandwiches on a stick, which can come coated with crushed waffle cone. Treats in sippable form include “popaccinos,” shakes, frozen hot chocolate and vanilla gelato “popBites” dipped in dark chocolate. 1621 River Run Road, Fort Worth, www.pop-bar.com.

 

Edoughble’s Peanut Butta CupAudrey Ma

 

Fresh from the mixing bowl

Move over macarons, cupcakes and frozen yogurt. Edible cookie dough might be the next trending treat, thanks to Los Angeles-based pastry chef Rana Lustyan, who’s launched safe-to-eat cookie “dough” fittingly called Edoughble. Made without eggs or any potentially dangerous raw ingredients, the dough batches come in fresh-from-the-mixing-bowl flavors like cookies and cream, birthday cake and chocolate chip, the latter of which is available as vegan and gluten-free. Perfect for a twist on traditional after-school cookies, Edoughble is now available in 12-ounce containers ($6.99) at Central Market stores. www.edoughble.com.

 

(L-R) Owner Callie Salls with chef de cuisine Maddie Sharp and executive chef Lauren Cook.Ross Hailey - Ross Hailey

 

Meyer & Sage partners with Walsh Village Market

Touted as “Fort Worth’s next great neighborhood,” the highly anticipated Walsh residential development – located 15 minutes west – is enticing potential residents with numerous high-end amenities like an expansive fitness center, multiple pools and The Village Market general store, where folks will find luxurious grab-and-go dishes from Fort Worth-based meal delivery service Meyer & Sage. “We couldn’t be more thrilled to offer our grab-and-go meals exclusively to The Village Market at Walsh,” says owner Callie Salls, who works with executive chef Lauren Cook and chef de cuisine Maddie Sharp to create mouthwatering menu items. “It’s really exciting how the Walsh team shares our exact sentiment of using high quality, local and organic ingredients to provide guests and residents delicious meals and snacks. We can’t wait!” Set to open this month, the store will feature seasonal Meyer & Sage meals like rosemary ham and Muenster cheese sandwiches, kale and quinoa salads, and snack boxes with hummus, crudités, charcuterie and cheese. Along with grab-and-go items, Meyer & Sage will also offer its weekly delivery services to Walsh residents. All meals are prepared using wholesome ingredients like organic chicken, Niman Ranch beef and wild-caught seafood. 13801 Walsh Ave., Fort Worth, 817-458-0126, www.walshtx.com, www.meyerandsage.com.

 

MagicShroom burger and beer at HopDoddyCourtesy photo

Hopdoddy comes to Cowtown

Add Hopdoddy Burger Bar to Fort Worth’s ever-growing list of burger joints. Serving burgers made with house-ground meat, French fries cut from Kennebec potatoes, local craft beers, and milkshakes in flavors like red velvet cake, the Austin-based, nationally-recognized chain is now open in the new Left Bank development on West Seventh Street. As for the burgers, they are anything but the usual. Varieties include the Primetime made with Kobe beef, melted brie, caramelized onions and truffle aioli; the Buffalo Bill bison burger, doused with Frank’s RedHot Sauce and blue-Jack cheese; and the sushi-grade Ahi Tuna burger, garnished with nori chips, honey wasabi and pickled ginger. Hopdoddy’s “signature sips” are just as involved, ranging from prickly pear martinis to an adult version of cherry limeade made with gin or vodka. Visit for lunch or dinner seven days a week. 2300 W. Seventh Street, Fort Worth, 817-270-2337, www.hopdoddy.com.

 

My Sweet Roots prepared Oat Porridges (clockwise from lower left) Banana Coco, Apple and Butter with Hazelnut, and Blackberry Compote with Peanut Butter.Brandon Wade - Brandon Wade

 

My Sweet Roots launches breakfast bowls

Just in time for busy back-to-school mornings, My Sweet Roots meal delivery service has launched hearty and healthy oat bowls – eight-ounce breakfast bowls that combine the right balance of complex carbohydrates and protein to start the day. “I make my own granola and soak it in almond milk, so they’re gluten-free and dairy-free,” says owner and chef Claudia Sheddy. “It makes a great breakfast because it’s easy and it’s done. So many people find it hard to eat breakfast in the morning. It satisfies the sweet tooth without added sugar and gives you carbs early. Whole grain and complex carbs is the key to losing weight.” Varieties include apple butter, banana-cocoa and blackberry-peanut. Coconut shavings, crushed hazelnuts, yogurts, fruit syrups and dried cranberries are among the toppings and drizzles Sheddy uses to create mouthwatering flavors. “I make fresh fruit compotes that I cook down and use for syrups,” Sheddy says. “There is zero added sugar in any of these bowls. People are always like, ‘I can’t believe there is no added sugar.’” The breakfast bowls also come in savory varieties with components like eggs and bison. 682-227-5333, www.mysweetroots.com.

 

The Club Turkey, Three Meat Plate and The Classic Three Way from Honey Smoke Pit.Kayla Stigall

 

Honey Smoke Pit now open

Could barbecue be the answer for the cursed corner restaurant space in Montgomery Plaza? Owners of Honey Smoke Pit say, “Yes.” Described as a modern country barbecue joint, the full-service restaurant has tenured pit master and chuck wagon ranch hand Rodney Lambert at the helm, who’s using oak, pecan and mesquite wood to smoke meats on site. Menu items span beyond traditional barbecue plates to include loaded fries topped with chopped brisket and sausage, brisket nachos, smoked and fried chicken wings, soft tacos on house-made corn tortillas and fire-grilled burgers served on sourdough buns. As for the barbecue, meats range from pork ribs and roasted chicken to hot links and smoked garlic bologna. And then there are the scratch-made sides, like jalapeno mac and cheese, onion rings and fried okra. A full bar featuring frozen margaritas and frosty schooners of cold beer round out the restaurant’s offerings – and potential staying power. Open for lunch and dinner daily and until midnight Friday and Saturday nights. 2600 W. Seventh St., Fort Worth, 817-720-7288, www.honeysmokepit.com.

 

Central Market picnic packages photographed in Fort Worth, Texas on August 17, 2017.Photo by Sharon Ellman.

 

Party TCU-style with Central Market

Tailgating has never been easier, thanks to Central Market Fort Worth’s new TCU tailgate-themed picnic packs. The pickup-and-go packages feed up to 25 people and range from Superfrog’s Shrimp Platter and the Frog Fountain Sandwich Platter to TCU-purple cupcakes and peanut butter and jelly sandwiches for “lil’ froggies.” Central Market even handles the details with the TCU Tailgate Pack ($20) – a TCU Styrofoam cooler packed with plates, utensils, cups, napkins, wet naps, ice with ice scoop, a disposable purple tablecloth and even a trash bag. There are wine and beer pairing recommendations for each package, too. Look for seasonal menu items like gumbo and chili to be added later this fall. 4651 West Freeway, Fort Worth, 817-989-4700, www.centralmarket.com.

 

Courtesy photo

 

Pacific Pickle Works Michelada Shrub

Micheladas are made easy with Santa Barbara-based Pacific Pickle Works’ new Michelada Shrub, available at Whole Foods. Simply pour over ice with a Mexican cerveza or crisp lager for refreshing concoction that’s not too unlike a Bloody Mary. Ideal for brunchtime tailgate parties, the convenient mixer comes in 8-ounce ($8.95) or 16-ounce bottles ($14.95), meaning no messy spices or sauces to shake up. The shrub (defined as a vinegar-based syrup) also doubles as a cooking additive. Use it as a marinade for seafood or tangy drizzle for fish tacos or enchiladas. www.pacificpickleworks.com.

 

Sample a caipirinha on National Cachaça Day at Texas de Brazil.Courtesy photo

 

Notebook

National Cachaça Day is Sept. 13, and Texas de Brazil is celebrating the historic spirit with $5 caipirinhas all day. The national drink of Brazil is refreshingly simple, comprised only of lime juice, sugar and cachaça, which is distilled from sugarcane and predates rum. The churrascaria offers the cocktail in multiple flavors by muddling with various fruits. 101 N. Houston St., Fort Worth, 817-882-9500, www.texasdebrazil.com.

The 31st annual GrapeFest, the largest wine festival in the Southwest, will take place in historic downtown Grapevine Sept. 14-17. This year’s event will feature wines from Texas, as well as wines from the Finger Lakes region of New York and the Niagara-on-the-Lake region of Canada. Patrons can also enjoy craft beer, live music, festival food and a shaded champagne terrace for sampling premium bubbly. Admission is $8 for adults and $5 for seniors and children 6 to 12. Admission is free Thursday, Sept. 14, and until 5 p.m. Friday, Sept. 15. www.grapevinetexasusa.com/grapefest.

Rahr & Sons Brewing Company will host its 8th annual Oktoberfest 5K on Sept. 30, this year to benefit the Fort Worth chapter of Brotherhood for the Fallen, a non-profit that supports families of police officers killed in the line of duty. Runners will receive an on-course shot of Firestone & Robertson Distilling Co.’s TX Whiskey and three Rahr brews in a commemorative pint glass. Registration is $50. Later this fall, Rahr & Sons will release its Den of Sin Pumpkin Brown Ale brewed with spices. 701 Galveston Ave, Fort Worth, 817-810-9266, www.rahrbrewing, www.rahroktoberfest5k.com.

Celestina Blok (@celestinafw) is a freelance food news writer, fitness instructor and graduate of the Culinary School of Fort Worth.

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