November Foodie Information – Fort Value Journal

Upscale Mexican restaurant Don Artemio – a 2023 James Beard finalist, I’d prefer to remind you – is celebrating the life and mystique of Mexican cantinas this month with an occasion dubbed Pageant de Cantina. Working now via November 22, the celebration pays homage to Mexican cantinas of the 1800s and people who populated them. To mark the event, restaurant chef Sergio Remolina has developed a particular meals menu, with dishes comparable to a fideo taco with avocado puree and goat cheese mousse; a shrimp cocktail spiked with octopus; and, for dessert, a buñuelo with mezcal syrup and sesame ice cream. Likewise, mixologist Pamela Moncrief has created a number of cocktails, together with a mezcal tasting board that comes with housemade potato chips and salsa. 3268 West Seventh St. donartemio.us

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A brand new doughnut store has opened on the east facet, within the cool, outdated bungalow just lately vacated by La Onda. This isn’t your bizarre doughnut store. Dough’d Up proprietor Madyson Foy makes her doughnuts together with your well being and waistlines in thoughts. The flavors SOUND like they’d be full of sugar: cookie butter cheesecake, peanut butter white chocolate, cookies and cream. However she and companion Payden McVea use sugar free elements, oat milk, and gluten-free oats, in an effort to be extra well being conscious. The couple additionally make their very own cookie dough, in flavors comparable to Brownie Batter and Cake Pop, using related health-conscious elements. Dough’d Up began out as a mail-order and supply enterprise; their brick-and-mortar opened in October. 2905 Race St., doughdup.com

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An enormous identify in barbecue is coming to Fort Value. Terry Black’s Barbecue is opening a location at 2926 West Seventh St. It’ll be constructed from the bottom up (the Wendy’s that occupies that house has already been bulldozed) to the tune of $6 million, in response to the Star-Telegram. It’ll mirror the Deep Ellum location – huge in dimension, 6,400 sq. toes says the Star-Tand open for lunch and dinner. Terry Black’s comes from the identical household that opened Black’s Barbecue in Lockhart practically 100 years in the past, and although Terry broke away from the household, his eating places (there are additionally shops in Austin and Lockhart) provide the identical high-quality, Central Texas-style ‘cue for which Black’s is thought. The Fort Value retailer is slated to open by subsequent fall. terryblacksbbq.com

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Asian dumplings are the star of Teddy Wong’s Dumplings & Wine, a cultured new restaurant on the Close to Southside. A venture between Dallas-based dumpling chef Patrick Ru and native hospitality entrepreneur Jeffrey Yarbrough, Teddy Wongs takes over the outdated Le’s Wok spot on West Rosedale. The house has been given an exquisite makeover: Eating room tables are set with glowing stemware and black tablecloths, and a brand new wine bar has been constructed, providing greater than 80 wines and a half-dozen sakes. The meals menu presents quite a lot of dumplings, together with crab and pork soup dumplings, sizzling oil wantons, rooster and celery dumplings and shrimp har gow. Different dishes embody a wonderful spicy cucumber salad, scallion pancakes, and a number of other Chinese language classics, from orange rooster to kung pao rooster. Peking duck can also be accessible, in restricted provide. Teddy Wong’s can also be house to a small market, referred to as Bushi Bushi, that sells frozen dumplings to go, together with beer and wine. 812 West Rosedale St., teddywongs.com

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Plank Seafood Provisionsa uncooked oyster bar and wood-fire seafood grill, has opened in The Retailers at Clearfork. A series based mostly out of Nebraska, Plank comes from the identical restaurant group behind Blue Sushi, so take that for what it’s price. The menu consists of uncooked and chilled oysters, beignet-style hushpuppies, clam chowder, a seafood tower, and entrees of salmon, scallops, ahi tuna, flounder, and redfish. 5289 Marathon Ave., plankseafood.com