BullChicks expanding North Texas presence

BullChicks, the Corpus Christi-based chain known for its lengthy menu of burgers, wraps, salads and wings, is continuing its North Texas expansion with planned franchised locations for both Fort Worth and Carrollton. The casual, budget-friendly restaurant’s name is intended to playfully represent both beef and chicken. There are 20 varieties each of burgers, wraps and salads on the menu, referred to as the 20/20/20 menu. Items include a tuna burger, sweet and sour chicken and popcorn shrimp wraps, and Philly cheese and tequila lime chicken salads. Kornel Romada, executive vice president of Fort Worth retail for NAI Robert Lynn, expects a Fort Worth outlet of BullChicks to open in the Medical District by year’s end. Walker Hairston of Dallas’ John T. Evans Co. is seeking a location for BullChicks in Carrollton. Restaurants will open soon in Pantego at 1607 S. Bowen Road, in Dallas at 1820 Mockingbird Lane, and in Mesquite at 1336 N. Galloway Ave. A Cleburne outlet opened early April and a Denton spot launched North Texas’ BullChicks presence last August. The restaurants feature exposed brick walls, modern fixtures and flat-screen TVs and are intended to draw families and college students on a budget.

Boyd a dining hot spot Canteen will be the name of the new lunch cafe from Kraig Thome, the former ClubCorp chef from Houston who has drawn crowds to Boyd in Wise County for seafood specialties at his casual, BYOB dinner spot, Gogo Gumbo. Serving fancy dishes such as scallops and sea bass in an unpretentious setting, Thome has gained recognition from local TV outlets and Texas Monthly magazine. “The menu at Canteen will include freshly prepared soups, salads, sandwiches, several daily featured hot items, and house-made desserts,” said Thome. “It is almost impossible to escape the Gogo legacy, so we will also be offering gumbo and a few Gogo items that translate well to lunch service, including the Gogo salad.” Canteen will be located next door to Gogo Gumbo at 124 W. Rock Island Ave. and is set for a May 8 opening.

Raising the ‘steaks’ The annual Hico’s Texas Steak Cookoff, May 18, draws thousands from across the country for the Southwest’s largest steak competition. More than 100 amateur chefs, many from the Dallas-Fort Worth area with names like North Dallas Grillbillies and Southlake’s GOV Cap Grillers, showcase their grilling skills on the streets of downtown Hico, home to the Billy the Kid Museum and historic Koffee Kup diner. A $25 wrist band allows visitors hors d’oeuvre sampling and a steak dinner – a 12-ounce Nolan Ryan Beef boneless rib-eye served with a baked potato and salad – from its cookoff team of choice. The event’s wine tasting tent requires a second $20 ticket and offers a commemorative wine glass along with tastes from several Texas wineries. The Texas Steak Cookoff is an annual event introduced by the Hico Economic Development Corp. and the city of Hico to promote economic growth and tourism. Cookoff festivities begin at 10 a.m. and tickets can be purchased at www.texassteakcookoff.com. Hico is southwest of Fort Worth in Hamilton County.

New Gulf Coast cuisine for Pantego Raw oysters are called “topless sea toads” at the kitschy new Pantego Bay Gulf Coast Cafe, now open in a 1970s-era former Braum’s at 2233 W. Park Row Dr. in Pantego near the University of Texas at Arlington. Longtime Houston- and New Braunfels-based restaurateur Max Gathings, who says he’s always run restaurants to support his cartoonist career, has partnered with Mark Echart to serve fried shrimp, seafood chowder and po’boys to landlocked Arlington-area residents. You can see Gathings’ colorful cartoons on the walls of the casual eatery, which offers a full bar, patio and a canoe hanging from ceiling.

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Patrizio out Patrizio Pizza Pasta & Vino at 2932 Crockett St. in Fort Worth has closed. The company website was not operating as of April 24. West 7th management issued this statement: “Patrizio Pizza Pasta & Vino closed on Friday, April 19. Please understand that we are unable to speak on behalf of the operators of Patrizio. However, as the property manager and landlord, we must always be prepared for those rare instances where one of our tenants is faced with challenges beyond our property’s control. In those instances, we must continue to think about how we can best serve the community.” West 7th officials said they had strong interest in the Patrizio space, including from full-service restaurants.