Tuesday, May 11, 2021
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FWB Food & Wine: Cork & Pig Tavern expected by the end of June

Cork & Pig

2869 Crockett St.


Meyer & Sage Delivery


Grain & Dairy Gourmet Grilled Cheese

1222 W. Hurst Blvd.


Prolific restaurateur Felipe Armenta Jr. is bringing his family-owned Cork & Pig Tavern concept from San Angelo to the West Seventh district. Armenta is well known for his Tavern on Hulen, Pacific Table in University Plaza and newest Press Cafe at the Clearfork Trailhead, which proved to be one of the biggest openings in recent memory. “We are still shooting for the end of June” to open, says Armenta.

Another Cork & Pig Tavern location can be found in Odessa. In fact, chef Virginia Dalbeck (who braved the second season of Hell’s Kitchen on FOX), is moving from Odessa to lead this Fort Worth location.

The menu at Cork & Pig Tavern is known more for its brick oven pizzas and wine. Every morning the staff heats the oven to 600 degrees with West Texas mesquite wood to provide the perfect pizza with fresh ingredients, such as 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 Armenta’s other menus such as those to-die-for salads, pecan-crusted trout, Baja fish tacos and ridiculously good key lime pie.


Personal chef Callie Salls will begin offering a chef-driven weekly culinary delivery service called Meyer & Sage to Fort Worth and surrounding areas in June. Salls began her career as a personal chef in 2010 when she opened Linguine and Dirty Martinis. She saw the need to expand services for her busy clients, offering a fresh twist to meal-delivery services while sourcing the highest quality ingredients. Salls will be joined by chef de cuisine Brian Johnson, who served as a banquet chef and pastry chef at the Omni New Orleans and Omni Fort Worth as well as Grace Restaurant in Fort Worth.

Meyer & Sage’s service options will include four different meal packages. Clients can choose from a menu of over 60 family-style entrees and sides that will rotate seasonally. The menu will denote whether all dishes can be made paleo, gluten-free, vegetarian or vegan to suit individual needs. Meals will be packaged in safe glass containers with snap lids and will be delivered chilled in insulated bags labeled with heating instructions for the oven or stovetop.


The casual, slightly upscale Grain will bring gourmet grilled cheese, soups, salads, sides and desserts to Hurst with its grand opening in mid-June. “Grilled cheese is something that just about everyone grew up eating, and there’s a nostalgia to grilled cheese that no other food can compare to,” said Josh Rogers, owner of Grain & Dairy Gourmet Grilled Cheese. “When you add gourmet ingredients to the cheeses, you have a recipe for deliciousness.”

Dining options include 10 signature sandwiches, a variety of soups and salads, desserts and sides, including vegan and vegetarian options. There is also a build-your-own grilled cheese option with six choices of bread, all from Esmeralda’s French Bakery, 11 choices of cheese and 20 options for add-ins and meats, allowing diners to create their own favorite grilled cheese sandwich. All sandwiches will be served with a dipper of tomato basil soup.

Way more “chef-driven” than your childhood memories, sandwiches will include prosciutto & melon, made with havarti, prosciutto and honeydew on sourdough bread, and The Caprese, with mozzarella, parmesan, tomato, basil and balsamic vinegar on Milano bread. Grain & Dairy will also offer a variety of beers and wines, along with a selection of artisan sodas.

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