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Culture Food & Wine: Stir Crazy bakes up a new location

Food & Wine: Stir Crazy bakes up a new location

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The former owner and cheese monger of the fantastic Magnolia Cheese Company, Elizabeth Northern, had planned to repackage and open Magnolia Market and Cheese Company in early 2015, but sadly chose to close for good at the end of April. The quaint space at 1251 W. Magnolia Ave. is set to become the newest Stir Crazy Baked Goods location for owners Robbie and Adam Werner. Stir Crazy features locally sourced, all natural and organic ingredients. Stir Crazy will also be an outlet for local bread baker Le Boulanger Barbu, and it will include a small flower boutique by Kristen Camareno with fresh and potted flowers. They are aiming for a mid-July opening.

Stir Crazy – Ugly Pug cupcakes featuring Rahr’s popular black lager in the batter

Looking for something playful and irreverent? Mash’d just opened on June 17 in the West Seventh district, including its Hillbilly (mostly moonshine-based) Mixology. Partners David Kazarian and Jay Clark are pioneers of the “moonshine movement.” Yes, there is such a thing, so get on board or be left behind. Kazarian said, “Moonshine is the archetypal American spirit, and it had not been focused on by anybody.” Mash’d has a hearty and eclectic menu featuring everything from “bootleg ribs” to shepherd’s pie. “We are hoping to embrace the neighborhood,” he said. The vibrant atmosphere is all about fostering that rebellious American spirit.

Mash’d – bootleg ribs with moonshine BBQ sauce

Zagat added two new Fort Worth restaurants to its coveted list. The editor’s picks for Dallas’ Best New Restaurants included both Kin Kin Urban Thai and Vivo 53 Italian. (For some reason, Zagat still feels the need to lump the Fort Worth culinary scene in with Dallas.) But Tarrant county dining is well represented. Saint-Emilion and Bonnell’s still hold top honors in the Metroplex, ranking number one and two, respectively, on Zagat’s Top 50 list.

The short-lived 24 Plates is now home to Fixture Kitchen and Social Lounge on Magnolia Avenue. Chef Ben Merritt is stirring things up with an inspired menu. How about sweet potato tater tots with duck confit, blackberry gastric and basil chiffonade, or his popular Texas beet fries with spicy aioli and chili limon mix? The Fixture philosophy is that “food doesn’t have to be expensive to be great, nor does it require a white table cloth.”

Fixture – Pan-seared salmon and farro with sautéed kale, tomato, asparagus, onions, sweet peppers

Central Market is the first grocer to implement the Blue Zones Project. You will notice several changes including labeling that highlights healthful options throughout the store. Blue Zones’ end-caps will be stocked with olive oils and other plant-based products. “Blue Zones is all about making the healthiest choices more obvious and available,” says Suzanne Duda, vice president of Blue Zones Project Fort Worth. Two of the check-out lanes, which are notorious for those impulse buys, are now stocked with nuts, veggie chips and coconut waters instead of candies and sugar-sweetened beverages.

IDC Burgers of Aledo opened its second location on July 1, inside Lil’ Reds Longhorn Saloon in the Stockyards. IDC is making a name for itself with its hand-formed, signature seasoning-infused burgers such as the Bacon Jam Burger, or the Lay an Egg Burger topped with a fried egg. The new restaurant is teaming up with David Prichard, co-founder of a new dining app called SURVD, during its development phase. The SURVD app provides a total virtual dining solution via smartphone. “I like to describe SURVD as sort of a remote control for your dining experience. Once the final version rolls out, it will do everything for you before, during and after the meal except eat your food for you,” said Prichard.

Slim Chickens is taking over the Mid-Cities with a taste of Southern hospitality. It just opened another restaurant in Keller on June 22. Famous for hand-breaded chicken tenders, fresh Buffalo wings and handmade dipping sauces, it also serves Delta classic sides such as fried pickles and fried okra. Founder Flint Harris says, “We also do grilled chicken, salads and wraps so our menu is more comprehensive than some other chains. One of our newer items is the chicken and waffles shaped like the state of Texas. They are proving to be very popular.”

In the last Food + Wine we talked about Salsa Fuego’s new location. They now have a new sign for the new location. 

Check it out at:

3500 Alta Mere Dr.

Stir Crazy Baked Goods

1251 W. Magnolia Ave.

stircrazybakedgoods.com

Mash’d

2948 Crockett St.

mashd.com

Kin Kin Urban Thai

2801 W. Seventh St.

kinkinurbanthai.com

Vivo 53

525 Taylor St.

vivo53.com

Fixture Kitchen & Social House

401 W. Magnolia Ave.

fixturefw.com

Blue Zones

fortworth.bluezonesproject.com

facebook.com/BlueZonesProjectFW

IDC Burgers

121 W. Exchange Ave.

Squareup.com/market/idcburgers

Slim Chickens

5528 N. Tarrant Parkway

slimchickens.com

Salsa Fuego

3500 Alta Mere Dr

Fort Worth, Texas

817- 560-7888

http://salsafuegofw.com/

https://www.facebook.com/salsafuegofw

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