Thursday, October 28, 2021
59.6 F
Fort Worth

Third annual Main Table event held Sunday night

🕐 2 min read

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.

Related Articles

Our Digital Sponsors

Latest Articles

Texas-Rangers-Welcome
Fort Worth Business Press Logo
This advertisement will close in
00
Months
00
Days
00
Hours
00
Minutes
00
Seconds
seconds..
Click here to continue to Fort Worth Business Press
Texas Rangers
Fort Worth Business Press Logo
This advertisement will close in
00
Months
00
Days
00
Hours
00
Minutes
00
Seconds
seconds..
Click here to continue to Fort Worth Business Press

Not ready to subscribe?

Try a few articles on us.

Enter your email address and we will give you access to three articles a month, to give us a try. You also get an opportunity to receive our newsletter with stories of the day.

This field is for validation purposes and should be left unchanged.

Get our email updates

Stay up-to-date with the issues, companies and people that matter most to business in the Fort Worth.

  • Restaurants
  • Technology
  • and more!

FWBP Morning Brief

FWBP 5@5

Weekend Newsletter

  • Banking & Finance
  • Culture
  • Real Estate