Circle S Catfish Grill is a labor of love for the Shipp family, with elder son Adam managing the day-to-day affairs, wife Kelli and parents Randy and Patti taking time from their retirement or teaching careers to pitch in, and younger brother Nick employing his training under Wolfgang Puck to design many of the recipes on the menu. Like a fancy state dinner with coloring-book placemats, the restaurant fuses a family-friendly ambience with elegant dishes, such as Angus beef sirloin, grilled salmon, or Nick's specialty bread pudding topped with crème aunglace. Collected artifacts of Americana, buzzing neon, and a huge flat-screen TV adorn the walls, surrounding vinyl and chrome furnishings that evoke the image of a mid-20th-century Route 66 diner. Freshly cut fries sidle up to plates of fried catfish or grilled chicken, and housemade salsas, tartar sauces, and cocktail sauces pair up with tilapia, chips, and succulent fried shrimp.
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.
Daddy Jack’s luminescent sign hangs over its corner spot in the Sundance Square district, beckoning diners to walk past the outdoor patio and detect the aroma of fresh lobster, clams, and a perfectly grilled steak here and there. Fresh seafood satiates East Coast cravings at both dinner and lunch with blackened shrimp and jumbo sea scallops and lobster tails. Pasta dishes entangle mussels, lobster, and clams in housemade sauces, while completely vegetarian dishes forego the seafood for mushrooms, tomatoes, and balloon animals. Wines journey from around the globe—from Chile to New Zealand—to wash down meals.
Hot Tub’s chef, Randy Montoya, grills up a sizzling menu brimming with meaty entrees, seafood spreads, and Tex-Mex munchables. Commence nosh fests by bobbing for crispy fried crawfish tails ($8.99) or bolster Southern beach cred with a plate of shrimp and grits ($10.99). Appetites in the mood for heartier eats can pursue the chicken-fried steak ($14.99) or the Willie’s signature fried catfish that's coated in Cajun breading and accompanied by french fries and coleslaw ($12.99). Take tongues on a trek to Mexico without licking an atlas with an order of fajitas ($13.99–$19.99), or bite into a crab-cake burger ($13.99) for a taste of the sea slathered in southwest remoulade and bookended by brioche buns.
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.