In one sense Goldfish is a new restaurant, having opened under that name only in November 2014. In another, it's already a local institution. The space previously held Mochi Kitchen, then Ku's Sushi, but in each case the change of ownership was less a takeover than the passing of a torch and some customer-favorite recipes.
Rolls are the primary draw at Goldfish, their fillings ranging from simple tuna to the Louisiana Roll's combo of spicy tempura crawfish, avocado, and two kinds of hot sauce. But the artistry of longtime sushi-scene vets Jakim and Pungram also appears in such showy entrees as the chirashi, a colorful display of sashimi and fish eggs served atop a bed of rice. And then there's the hot stuff, including traditional chicken katsu and an inventive jalape?o fried-rice dish.
Lone Star Bar-B-Que satisfies barbecue fans' cravings with slow-cooked meats, southern sides, and homestyle desserts served in a casual atmosphere with wood paneling and iconic red-and-white-checkered tablecloths. Pitmasters rub spices into choice cuts of chicken, pork, or beef, which strut their stuff as the stars of plates, the fillings of sandwiches, and the poundage of carryout meals. Groovy tunes from occasional live music acts float through the airwaves as customers sink their teeth into sides such as mac 'n' cheese and fried okra, as well as barbecue as tender as a sonnet about 16-hour marinades.
Formerly known as Mochi Kitchen, Ku's Sushi unites East and West with a bridge of seaweed-wrapped sushi and eclectic Asian dishes, combining the best ingredients from various culinary traditions to create a fusion all its own. Thick cuts of albacore tuna nuzzle into beds of rice on plates of sushi or sashimi, and brave chopsticks duel with the spines of sea urchins before claiming the spoils of victory. Miso lends its salty flavor to succulent fillets of Chilean sea bass and salmon, and staples such as kung pao chicken honor the Asian mainland. Small lamps bathe the dining room's glossy black sushi bar in a scarlet glow as chefs impress diners by making rolls while blindfolded with ribbons of seaweed.
The sizzling sound of fajita platters carried through Fogata’s festive dining room is softened by the gentle babbling of three indoor waterfalls and live music on Thursday and Friday nights. As parties share margaritas and tasty Mexican dishes, a wall-size projector screen displays sports games or what may appear to be a giant talking burrito to especially hungry diners. A recipient of the Fort Worth Weekly's Critic's Choice award, Fogata's specialty queso is flambéed tableside to melt around beef, chorizo, or shrimp, and guacamole is also smashed tableside to ensure fresh, custom flavors.
Since 1994, the cooks at Bluebonnet Café have whipped up a menu of homemade comfort food for breakfast and lunch. Diners dig into the hungry man's breakfast, quickly guiding forks through mounds of eggs and a meaty trio of ham, sausage, and bacon served with hash browns or grits ($7.50). Mexican-style options such as eggs ranchero awaken taste buds with spicy salsa, which emits a high-pitched alarm only audible to soft palates ($5). Midday munchers latch onto the half-pound bacon and swiss burger ($6), and fingers turn to utensils to maintain decorum while eating the juicy pot roast ($7) or the fried chicken topped with cream gravy ($7). Meals are served in a comfortable and eclectic environment, with walls boasting nostalgic décor from I Love Lucy, Wizard of Oz, and a yet-to-be-made radio serial about improbable collectibles.