Sweets by Sarah Motheral
www.sweetsbysarahmotheral.com
Sarah@sweetsbysarahmotheral.com
WATERS Bonnell’s Coastal Cuisine
www.waterstexas.com
Craft & Crab Seafood House
www.craftandcrab.com
AVOCA Coffee Roasters
www.avocacoffee.com
Sweets by Sarah
Sarah Motheral was a communications major at Texas Christian University who always enjoyed baking for family and friends. After graduation, she attended Le Cordon Blue pastry school in Austin before returning home to Fort Worth. Since then, she has been communicating mostly with royal icing. Her yummy almond shortbread cookies include bold, colorful and, most important, precise decorations.
In addition to her brightly iced cookies to suit any occasion, Sarah also designs special-occasion cakes that are centerpieces at showers, birthdays and receptions. Her macarons are another often-requested item. They can be made to any taste with flavors including almond, lemon, pistachio, raspberry, strawberry, rose, lavender, hazelnut and vanilla bean.
Motheral’s confections are almost too pretty to eat. With a growing online clientele, she has kept busy filling custom orders for six years. You can also sample her treats at the Clearfork Farmer’s Market on most Saturdays.
WATERS’ SITE TAKES SHAPE
IN SUNDANCE SQUARE
After spending its first three years in the West Seventh area, WATERS is moving to new digs in Sundance Square. “We will certainly miss our spot in trendy West Seventh, as we have enjoyed an incredible three years in our original location,” owner Jon Bonnell said. “However, we are looking forward to a new adventure. Relocating to Sundance Square is a once-in-a-lifetime opportunity and the timing is perfect.”
The long-time home of Mercury Chop House at 301 Main St. is being transformed into a sleek, modern and much brighter interior for WATERS Bonnell’s Coastal Cuisine. The Mercury Chop House does not plan to close, but rather is in search of a new lease in the downtown area.
The space is being designed for WATERS by Hahnfeld, Hoffer, Stanford–Architects, Planners, and Interiors. The design will incorporate the same eye-catching rows of oyster shells dangling overhead. They serve to remind diners of one of WATERS’ specialties – the freshest selection of oysters in town, flown in daily and served up raw (complete with tasting notes just like a wine list) or grilled to addictive perfection.
“For a restaurant like WATERS, this location blends the perfect balance of tourist attraction, business customers, hotel guests and locals,” Bonnell said. “It’s right in the heart of Fort Worth’s most prominent business district, but their efficient valet system makes dining convenient for other Fort Worth residents as well, plus the added bonus of having the Worthington Hotel right across the street.”
WATERS West Seventh location closed in August to prepare for the move. Bonnell said, “WATERS in Sundance Square will open in early 2017 and you can expect many of the classics like the Dirty Dozen oysters, Creole gumbo, crab cakes and, of course, the flippin’ freshest fish anywhere!”
Rendering of the bar area at WATERS in Sundance Square
CRAFT & CRAB SEAFOOD
OPENS IN COLLEYVILLE
The restaurant space at 5120 Texas Highway 121 in Colleyville, former home of Mac’s Restaurant, is now occupied again by a new tenant − Craft & Crab Seafood House, which held its soft opening at the end of August. The restaurant offers seafood by the pound served family style. There is also an oyster bar featuring mid-Atlantic and Canadian oysters, and other land-loving options such as rotisserie chicken will be available.
Craft & Crab Seafood House is a seafood restaurant offering over 75 craft taps. The restaurant will also boast the largest HDTV package in Colleyville for sports viewing and a patio built for the whole family to enjoy. Fried fish and shrimp platters, po-boy sandwiches, lobster rolls and key lime pie will round out the classic menu.
AVOCA ADDS MORRITOS
FOR NATIONAL COFFEE DAY
AVOCA Coffee Roasters will release a new specialty coffee, Morritos, in time for National Coffee Day on Sept. 29. The coffee placed second in the Colombia Cup of Excellence Competition and is sourced from the Morritos farm in Giraldo, Colombia. Twelve-ounce bags will be available in the store and online for $25.
Keeping with AVOCA’s belief in the seed-to-cup philosophy, the Morritos beans are carefully cultivated, washed, patio-dried and sustainably processed. AVOCA’s roasters then micro-roast the beans in-house, which gives the coffee a bright citrus acidity with a full-bodied blend of flavors including raisin, maple, cherry cola and dark chocolate.
AVOCA also plans to launch a new coffee subscription program. The business has gained fans around the country as its coffee is sold and served in multiple states. Soon those coffee lovers will be able to sign up online to have AVOCA’s specialty beans shipped directly to their door.