The third annual Main Table event hosted by Downtown Fort Worth Inc., was a huge success last night on Main Street. It was an amazing al fresco dining experience.
The sold out crowd was treated to champagne and passed hors d’oeuvres like prosciutto and mozzarella risotto fritters, brie and wild mushroom tartlets with balsamic honey and black mission figs, or fried quail lollipops while socializing and finding their seats.
Sections of the vast table, separated by varying floral arrangements, were hosted by Del Frisco’s Double Eagle Steak House, GRACE, Reata Restaurant, Ruth’s Chris Steak House and The Capital Grille, with stunning views in both directions − the courthouse on one end and the convention center on the other. The table was set up on the famous red-bricked Main Street, between 6th and 9th Streets. Mayor Betsy Price welcomed guests to the event.
Music filled the air and the weather was breezy and comfortable with the added bonus of a full lunar eclipse and a rare blood moon display capping off the evening.
Gloria Starling, who is Managing Partner at the Capital Grille said, “The first year we put this event on, it was a lot of work getting it organized and working out all the details. But, this is the third year now and we really have it down to a science.”
Each of the participating restaurants did indeed pull out all the stops, from seamless service, to multiple courses arriving right on cue and at the ideal temperature. Main Table is a huge event with an intimate feel.
With menus printed on hand-held fans (which in past years have been even more of a necessity), each section of Main Table was treated to the best from each of the five famous kitchens. The salad course from GRACE was composed of Gala apples and endive with Texas goat cheese, candied walnuts and bitter chicory, while Del Frisco’s presented guests with a baby iceberg wedge salad topped with Danish bleu, an organic tomato jam, spiced sesame seeds and crumbled Applewood bacon.
The main course served by The Capital Grille was an elegant surf and turf with a four ounce filet medallion in a black truffle béarnaise sauce, accompanied by a butter poached lobster tail topped with herb Beurre Monte sauce. Ruth’s Chris offered a perfectly cooked eight ounce filet mignon topped with wild mushroom sauce, and served with family-style sautéed green beans with roasted garlic cloves and garlic mashed potatoes. Desserts ranged from cappuccino crème brulée, to tres leches cake. The event benefits Downtown Fort Worth Inc.