The Bottom has plenty of Fort Worth pride. The multiple flat-screen TVs attract flocks of TCU students and fans on game days, and the menu itself has items that pay homage to the fearsome Horned Frogs. There are the purple beer and the Polliwog: a frozen concoction named after the Old English term for a tadpole and made with secret ingredients that can only be revealed if the blender is kissed by a princess. Also in the bar, 35 taps represent breweries from nearby and afar, including Rahr & Sons, Shiner, Saint Arnold, and Stone.
In addition to the bar, this family-owned, community-oriented restaurant offers something for everyone. Saturday and Sunday brunch entice local families to stop by this neighborhood eatery. Outside, guests can unwind on the spacious patio and enjoy gigantic burgers and Southwestern apps and entrees amid leafy palms at tables in both the shade and the sun.
While working at a national pizza chain, Scott Gittrich looked at the palette of ingredients around him and wondered why pizza seemed so limited. Then in 1991 he got his chance to experiment. He opened the first Toppers Pizza, combining a fun, party-fueling atmosphere with edible concoctions that topped housemade dough with unexpected delicacies such as mac ?n' cheese and a deconstructed gyro. More than 19 house specialty pies make use of freshly kneaded dough, transporting classic recipes and unheard-of combinations to get people excited about pizza again. And the people respond, enjoying the treats as much as Scott himself, who once went 60 days eating at least one meal a day from Toppers. Today Toppers Pizza stretches across the country, peppering the Midwest and reaching to the East Coast. Along with pizzas, the cooks offer wings with a variety of dipping sauces, including mild and hot buffalo, smoky bbq, parmesan garlic, and sweet chili. Signature Topperstix?breadsticks adorned with cheese, garlic butter, and toppings such as bacon and pepperoni?accompany pizza orders, silencing rumbling bellies until the early morning.
The rotating selection of 100% natural yogurts, colorful toppings bar, and freshly roasted coffee at Yo! Frozen Yogurt Lounge joined forces to help it earn the 2011 Fort Worth Weekly’s Critic’s Choice award for Best Frozen Yogurt. Inside a space lined with booths, tables, and flat-screen TV’s, ribbons of yogurt transform under toppings into fro-yo sundaes of fresh fruit or Oreo. High in protein, calcium, and potassium, the rotating yogurts contain live cultures to help promote digestion, boost the immune system, and diversify tummies with art, music, and language.
Sol De Luna?s kitchen is replete with the flavors of Venezuela and Mexico. Chefs stuff beef, chicken, beans, and cheese into several doughy options, including empanadas, burritos, quesadillas, and tacos. Cilantro and jalape?os nestle among scrambled eggs for the breakfast huevos ? la Mexicana dish, and fried plantains are paired with a dollop of sour cream and avocado sauce.
Though it sounds like the name of a delicious new swamp-fruit, Frogberry actually refers to a fro-yo shop where you can enjoy a cold treat and dream about the flavors of the future. Every day, four fat-free yogurt flavors are selected from a list of 24 that includes options such as mango, peanut butter, cake batter, and blueberry. Toppings are equally plentiful—you could sprinkle on gummy frogs, strawberries, granola, and chocolate chips, as well as healthful mix-ins such as protein powder, açai berry extract, and energy booster made from the gunk inside AA batteries. And it's all served in compostable cups, which come in three sizes—Newt (4 oz.), Tadpole (6 oz.), and Frogberry (10 oz.).
In addition to fro-yo, Frogberry offers smoothies and shaved ice snow cones. And it opens self-serve cereal and coffee bars as early as 9 a.m. for the morning crowd. Cushy chairs and concave stools invite guests to lounge around, check email, or post pictures to their yogurt review site of choice.
Park Hill Cafe's dining room is homey, not only because of the comfortable, casual atmosphere, but also of the food itself, fixed simply with fresh ingredients to evoke homemade feasts. Sunday brunches include classic dishes such as eggs benedict with a spicy hollandaise sauce. All week, lunches feature ingredients such as Pimiento cheese and all-white albacore tuna sandwiched between your choice of seven-grain bread, ciabatta, or a croissant.