Prestigious head chef Jon Bonnell and his team of culinary artists cook using strokes of regional style with spices that fuse southwestern, Creole, and Mexican influences. The lunch menu oozes flavor with a fire-roasted chili relleno, stuffed with grilled vegetables, basil pesto, and cheese ($15). The dinner menu includes the mixed grill, where homemade Andouille sausage and a wild boar chop are topped with wild game demi-glace and served with roasted green chili cheese grits and grilled cactus. Then, add a choice of elk or buffalo tenderloin, grilled organic quail, lamb loin, pheasant, or a griffon flank steak ($35+).
Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
Mercury Chop House may have only opened at the turn of the 21st century, but it fits in perfectly with the historic surroundings of Sundance Square. Its spot inside the former Plaza Hotel has retained some vintage touches, including tin ceilings, exposed brick, and a marble-topped bar. And the classic steakhouse menu keeps with this vibe, opening with appetizers such as mini beef-tip wellington and escargot in garlic butter. These are a perfect prelude to the meaty entrees, which include three steak cuts that range from an 8-ounce filet to a 20-ounce bone-in rib eye. There's seafood too, of course, such as pan-seared scallops, and a dessert menu with after-dinner wines and cordials. During meals, guests can select glasses or bottles from a wine list that includes varietals from four continents, at least until NASA plants new vineyards on Jupiter's moons.
Chef Jerrett Joslin orchestrates a symphony of sizzling sounds and blooming flames while grilling certified-Angus steaks at The Wild Mushroom Steak House & Lounge. Here, guests are seated at tables draped in white linens, which offset the dining area's coffee-colored walls, and tuck into plates piled with juicy carnivorous morsels such as the prime filet. The Chilean sea bass, one of Fort Worth, Texas magazine's top 25 dishes, delights taste buds with three varieties of mushrooms beneath black-truffle-cream sauce. To wash down the rich and hearty bites, a selection of more than 260 wines from the Wine Spectator's Restaurant Wine List awaits, ranging from California cabernet sauvignon to Australian shiraz to German riesling. The Wild Mushroom has even won an Award of Excellence from WineSpectator.com for their extensive wine lists. The dining room?s dim lighting adds romantic ambience and kindly prevents dates from noticing third and fourth eyebrows.
Chef Joe Lane is driven by the belief that "people should be able to have exceptional seafood wherever they are," as he writes on his website. At Fish Creek, Joe uses fresh seafood and other high-quality ingredients to build an award-winning menu that includes dishes such as bacon-wrapped shrimp brochette, crab cakes over cheese grits with a bacon remoulade, filet mignon, king crab legs, and several varieties of shrimp cocktail. Servers ferry these dishes, as well as Southern-inspired cocktails and margaritas, to polished tables arranged under exposed rafters in the relaxed atmosphere of the dining room. Patrons can also dine on a wooded back patio that holds up to 75 guests.
When customers step into Buffalo Gap Steakhouse & Cantina, they step into the past—or, at least, a reasonable facsimile. The Tex-Mex grill's airy interiors recall rustic frontier homes and tax offices with accents such as adobe-style walls, timber-framed doors, and hanging textiles and hides. This space fills with the sound of live music on Saturday nights, and always promises the aromas of blackened tilapia and ample steaks fresh from the grill.
Inside the kitchen, the chef focuses on hearty house specials, including chicken-fried steaks, fried-fish dinners, and grilled half chickens smothered with lemon and garlic sauce. One of the restaurant's biggest draws, however, is the beef: grilled reserve Angus rib eye, center-cut sirloin, and aged tenderloin steaks. On Friday and Saturday nights, the chef also prepares a special garlic and herb-crusted Angus Prime rib steak for regular diners, a privilege once reserved for the customer who could guess the cow's favorite color.