The vacant AF+B site in West Seventh is set to become the first Fort Worth location of Cork & Pig Tavern, thanks to prolific Chef Felipe Armenta.
“It’s a wonderful space. The layout may change slightly, and outdoor patio seating will be added,” says Lauren Gibby with Relative Marketing and design. “We just officially signed the lease today and renovations will begin on April 1, 2016, so we obviously don’t have a firm opening date yet.”
Armenta and his family first opened the Cork & Pig in San Angelo. Armenta then tweaked the format and menu a bit and hit the Fort Worth culinary scene − opening the Tavern on Hulen, a laid-back neighborhood staple with an eclectic menu featuring everything from his famous crab cake salad to Mexico City enchiladas.
He followed it up with another wildly successful venue, Pacific Table, which is tucked in the former La Piazza space in University Plaza shopping center. It was intended to channel the upbeat vibe of Portland and Seattle, with seafood and sushi as a backbone to a balanced menu.
Now within weeks of opening his long-anticipated Press Café overlooking the Trinity in the Edward’s Ranch trailhead (which is already a packed house at lunchtime and open for breakfast service as well), he is bringing his family-owned Cork & Pig Tavern from San Angelo to West Seventh. Another Cork & Pig Tavern (and attached Market) location can be found in Odessa. The Market aspect is not in the plans for the Fort Worth Cork & Pig Tavern.
The menu is known more for its brick oven pizzas and wine. Every morning they heat the oven to 600 degrees with West Texas mesquite wood, to provide the perfect pizza with unique fresh ingredients like: The Mushroom Extravaganza with a fresh thyme and mushroom blend, mozzarella and a cream sauce. But you can also expect to see many of the proven winners from his other menus like his to-die-for salads, pecan crusted trout, Baja fish tacos and ridiculously-good key lime pie.