Summer Menus in Fort Worth Restaurants
Summer has arrived, and with it comes new dishes from restaurants with seasonal, rotating menus. Here are eight Fort Worth restaurants with new summer offerings:
Not many sushi restaurants go to the trouble of creating new menus every few months, but seasonal food has been a hallmark of this Museum Place spot since it opened eight years ago. The restaurant recently introduced a summer-themed menu with items such as a maki roll with mango and pineapple salsa, and sashimi made out of beet-cured salmon. There are drinks, as well, such as a tropical boba-tonic, made with mango boba and passion fruit puree.
The cafe at the Modern Art Museum releases seasonal menus like clockwork. On the first day of summer, chef Denise Shavandy rolled out a summer menu consisting of adventurous fare like a white pimento cheese and shishito sandwich and a melon, chile lime and pepitas salad, along with several Asian-influenced dishes, such as a panko-breaded chicken cutlet with housemade tonkatsu sauce and smoked daikon pickle, and tofu and shiitake mushroom skewers.
Casual downtown steakhouse recently launched a new summer brunch menu with items both light and not. On the light side: lemon ricotta pancakes and a greens and grains bowl filled with farmer’s market veggies. On the heavier side are cinnamon rolls topped with bourbon-espresso caramel sauce; a smoked salmon tower with housemade caper cream cheese; and short rib hash with bordelaise and béarnaise sauces. New seasonal drinks include a gin and tonic served with juniper berry-infused ice cube and a watermelon-flavored “frozé” blended with Jean-luc Colombo Rosé.
Way ahead of the farm to table movement, as well as one of the first restaurants to take a chance on Magnolia Ave., this charming Near Southside restaurant recently unveiled a new summer menu. Among the highlights are a Texas gulf shrimp and lemon mascarpone risotto; a peach and blueberry salad, dotted with Parker County peaches and a peach and champagne vinaigrette; and cornmeal-crusted striped bass served with chilled crawfish.
To ring in summer, Mary Perez recently introduced two new styles of enchiladas at her popular east side spot, recently hailed by USA Today as one of the top Tex Mex restaurants in the state. The New Mexico enchiladas feature roasted corn, black beans and your choice of brisket, ground beef or chicken, bathed in a red-hot red pepper sauce. Likewise, the chicken chipotle enchiladas aren’t for the meek, as they’re drenched in a rich, spicy adobo sauce.
This hidden gem on the city’s east side specializes in chef-inspired American dishes made with organic ingredients. Owner Robert Sonnen’s new summer menu features a grilled zucchini sandwich, piled high with grilled onions and zucchini, spinach, roasted tomatoes and red pepper hummus. Also new: jackfruit tacos, consisting of cilantro, red cabbage and jackfruit, rolled into warm corn tortillas.
At their newish doughnut shop in the River East area, owners Tara McCartney and Delilah Oudomsouk’s rotate flavors to match the season. New summer offerings include strawberry limeade, watermelon, key lime pie, caramel and coffee, and strawberry cheesecake. The shop also serves housemade sausage rolls, cereal milk, and doughnut holes.
Marcus Paslay recently rolled out a new menu at his modern Italian restaurant in the Waterside district. There’s a pretty watermelon salad, with heirloom tomato, radish, pickled fresno and red onion; a summer ravioli with eggplant, pine nuts and basil pesto; and linguine with blue crab, jalapeño and Texas corn in a light white wine sauce. The limited-time summer pizza is topped with fontina, roasted potatoes, and ricotta cream.