The Celaborelle Phoenician Buffet, which traces its roots back to 1908 and its Fort Worth presence to 1976, delivers a daily smorgasbord of made-from-scratch Lebanese fare with its King Feast buffet. Inside a refurbished home, culinary alchemists fry eggplant and load it with onion, cilantro, and pomegranate molasses to whip up msaqaa. Chicken shawarma glints with olive oil while resting beneath sautéed bell peppers, and sujuk features beef sausage flavored with cumin, garlic, and jalapeños. Falafels make ideal pucks for table hockey and walnut-, pistachio-, or macadamia-layered baklava drizzled with rose-and-orange-blossom syrup rewards roommates for cleaning up after their science fair volcanoes erupt spontaneously.
In 1847, William Rahr brought his passion for beer from Rhineland, Germany—where his ancestors had been stirring hops for years—to Manitowoc, Wisconsin, where he opened his own brewery and, later, a malt house. William's passion passed through the generations, eventually inspiring his great-great-grandson Fritz Rahr to open his own brewery with his wife, Erin, in 2004.
Today Rahr & Sons Brewing Company—whose Iron Thistle brew was named a National Grand Champion at the United States Beer Tasting Championships in 2009—pours more than 5,000 barrels each year. Encompassing amber lagers, bocks, IPAs, and more, Rahr's lineup of year-round and seasonal brews take their names from weather systems, homely dogs, buffalo hindquarters, and the storm clouds William saw on his voyage to America. The 20,000-square-foot facility welcomes visitors on popular Saturday and Wednesday tours, where fans can watch grain swirl and bob before it ships off to local farms and bakeries as a special treat for cattle and unique ingredient in artisanal bread.
The scent of cardamom drifting from steaming coffee and the rich aroma of spicy falafel are just some of the smells that would have been prevalent in a 19th-century Turkish coffeehouse. This is the atmosphere that Flying Carpet Cafe cultivates with its own Turkish coffees and teas, hookah lounge with authentic water pipes, and authentic Turkish lunch and dinner menu. In the restored restaurant, housed in a historical building built in 1909, the exotic scents mingle in the air with the aromas of Turkish cuisine—roast chicken breast served with a roasted banana pepper purée, baklava pastries, and muhallebi, a rose-water milk pudding with a cinnamon black currant compote.
After dinner, diners may peruse Flying Carpet Cafe’s more than 500 imported Turkish rugs, which are all available for purchase and all fly.
After more than a decade on the Fort Worth restaurant scene, husband and wife duo David and Ann Shaw founded Shaw's Patio, Bar & Grill. Within their eatery’s dark, wood booths or on the outdoor patios, guests dine on gourmet burgers, sandwiches, salads and gourmet hotdogs.These menu staples start as lean Angus beef patties and quarter-pound, all-beef franks, and they emerge from the kitchen transformed into specialties including the andouille-topped ShawSauge burger or the chili-cheese dog. Regionally inspired paninis such as Texas Grilled Cheese, a mix of warm Brie sandwiched between slabs of Texas toast, gain their stripes on the grill rather than by bartering with zebras. Shakes and malts hand-spun from Blue Bell Ice Cream pay wholesome complement to the diner fare, while a full bar that flaunts more than 40 beers and a family margarita recipe provides more grown-up refreshment. As the sun rises on Sunday mornings, a hearty brunch decks tables in chorizo and egg burritos, eggs benedict with portobello mushrooms, and fruit-laden French Toast, all paired with a parade of complimentary mimosas.
The chefs at Mijo's Fusion combine various flavors and styles of cooking into entrees that are as appetizing as they are unexpected. They season braised pork belly with thai chili, clove, cinnamon, and garlic, and punch up edamame hummus by adding poblano chili and cucumber. Bartenders prepare margaritas and glasses of Thai basil saki or cucumber jalapeño margarita, keeping conversations flowing freely during happy hour from 4–7 p.m. Monday through Friday. On the patio, servers deliver transcontinental entrees to a smattering of colorful tables with umbrellas, and live music abounds.
Cat City Grill takes its cuisine very seriously. As soon as it opened, the eatery leapt out of the gates with an extensive menu of steak-house eats and seafood, and was named Best Restaurant in 2010 and 2011 by the readers of Fort Worth Weekly. To keep the tradition going, chefs labor over lightly seared peppered ahi tuna and racks of lamb doused in a chimichurri that doubles as edible paint. In addition to steak and seafood, diners can also feast on award-winning chicken-fried steak, broiled lamb rack, and housemade meatloaf. Cat City Grill surrounds eaters with what Fort Worth Weekly characterizes as "pretty earth-toned walls and steel-topped tables" that "create a soothing environment," while its outdoor patio grants guests a breath of fresh air.