About six months ago I heard details of a new restaurant PERCH that was going to open on top of the new Frost Bank Tower in downtown Fort Worth. I thought what a wonderful idea. A brand new high-rise building with a brand new restaurant where the sky would be the limit.
My family has been in the restaurant business for over 100 years. All my life has been in the restaurant industry, and I follow a personal policy… don’t visit a new place until they’ve been operating for a month or two. I’ll go to openings, review parties, and media presentations, but I don’t review for at least a month or 60 days. Too many procedures can change when a new place opens. The staff, menu items, kitchen operations, and even the front of the house is trying to find their groove. You have to be fair and give them time so everyone and everything flows operationally perfect for a review visit.
We visited the new high-rise cafe Perchfor the first time this evening. I believe they’ve been open about eight weeks now, so you know I was ready.
The CHR Age Beef Tender Meat Balls.
When you research the word PERCH the definition from dictionary. com, the result is; a pole or rod, usually horizontal, serving as a roost for birds. any place or object, as a sill, fence, branch, or twig, for a bird, animal, or person to alight or rest upon. a high or elevated position, resting place, or the like.
My writings, blogs, travel post, ranch happenings, and delicious food posts don’t include negativity or negative connotations. I’m always upbeat and I tell jokes. I live, laugh, love, eat, drink, and travel to the best of life. However, I felt it necessary to write about a dark topic; suicide, death, my mother, and Anthony Bourdain.
This subject is close to my heart. The day I saw the news about Anthony Bourdain taking his own life, it had me thinking deeply.
Anthony Bourdain Chef, Story Teller, Traveler, TV Host
When I read Bourdain took his own life I hopefully believed it was “fake news” or a prank. I spent an hour researching the event and came to the
realization that is was true… and I just couldn’t believe it.
I have never met him, and I do not know him on a personal level. I watched his shows and loved the level of honesty about travels, cooking, people, kitchens, and political views. Throughout my research about Bourdain’s life, I found that he has stated his suicidal thoughts before, and has wrestled with demons his entire life. I felt an empty space in my heart for the way he must have felt for years.
There are a lot of parallels between Bourdain and my wonderful mom, Carol.
My mother Carol Cartwright Chapman was lively and an honest woman with a compassionate heart the size of Texas. She was so lovely that people would stop just to stare at her beauty and talk to the incredible woman with the big smile. I know folks say this all the time but it was true EVERYONE LOVED her, and if you didn’t, it’s because you never had a chance to talk with her.
Carol loved to help people, in fact,  I think she wore a permanent candy striper uniform because she volunteered at the children’s hospital so often. Traveling made her so happy. She adored to tell stories, have great grand meals, loved cocktails, and enjoyed parties.
Carol Chapman: Mom, Volunteer, Travler, Socializer, Lover
I believe it is important to be transparent about these issues because someone else out there might be able to relate.
Just like Bourdain, she had demons that ate her up daily. I’m not exactly sure why, but I think she drank and did drugs for the same reasons Bourdain did the same things. He has been honest about these issues in interviews. My mother Carol would regularly say to me, “Trey, if something happens to me don’t spend all the money and take care of yourself!” I would always say, “Mom WTF are you talking about? You’re incredibly beautiful, everyone loves you, and you live a charmed life. Nothing will happen to you, ever!” She would smile and tell me, “You just never know Trey.”
Today, and every day, I say to myself, what the f@#k was I thinking? Why did I not see the signs? They were there all along every time she told me that. After her death, I found out she tried to commit suicide two times before and she wasn’t successful. She had been taken to the hospital and no one told me. You don’t think I didn’t feel like someone hit me in the head with a steel pipe?
At first, you go through the angry stage, the “Why?” stage, then the forgiving stage, then back to the “Why” stage. You end up staying at this stage. It’s something that will eat at your daily thoughts because you want to know the answer to the questions; Why did she do it? Why didn’t she ask for help? The same thoughts came up when I heard that Bourdain had committed suicide.
The answer to that question is… they don’t even know what’s wrong. I’m pretty confident that no one really knows why they do it, and especially the ones committing suicide!
I am sure people never thought Anthony Bourdain would do this. He seemed happy, he was successful, rich. He was traveling and eating around the world on an extremely successful television show and won some of the biggest awards and worldwide accolades.
When I was a boy, I remember riding in the backseat and driving by Angelo’s BBQ in Fort Worth, Texas. You could smell BBQ two blocks up the road before even getting there. That was over forty-five years ago, back when the DFW area had only a few barbeque joints. The usual order was limited to ribs, brisket, or chopped beef. There wasn’t nearly as much selection of BBQ as we have today.
Boy… have times changed. Change is good, and delicious. The BBQ market has gone crazy with all kinds of creative dishes and innovative ideas. We have old ol’ fashion BBQ, craft BBQ and some BBQ that I’m not even sure how to classify it. Pitmasters and chefs will stop at nothing to create mouth-watering deliciousness to send our foodie senses into overdrive. Everyone is competing for the next incredible dish and smoking up Texas with the best BBQ chow downs.
The competitiveness for the best barbeque has resulted in techniques that perfectly yield insanely good flavors on the finest meats. Foodies around the world have fallen in LOVE with Texas BBQ time after time. Chefs are replicating and doing it up Texas style. The bigger the better, just like everything in Texas. The best restaurants have chef driven menus, farm fresh house prepared sauces, and create bold BBQ flavors. Trust me, I’ll show you the best of the best places to chow down on barbecue.
Sometimes, you just stumble into a truly fantastic place. Maybe you even had dreams about the perfect place and wished someone would just create it. Then…all the sudden…out of the clear blue you hear about someone opening your dream concept.
Well my friends, I can’t tell you how many times my dad, and others, have discussed a place that serves great biscuits with lots of fixings. Growing up in four generations of family restaurant business, you learn to love all kinds of concepts. Gatherings have us sitting around discussing great foodie ideas.
A while back I heard about 2 biscuit bar concepts, but it was still in the works. They were going to open one in Plano and call it “The Biscuit Bar”. I thought to myself, sure they are we will see about that. I figured it was probably all talk.
I stopped by the NEW ChopShop in Los Colinas last week for the grand opening and it was fantastic. I loved the open floor plan concept and all the colors that are displayed for all to see. I tried several items but loved the “Grilled Protein Bowl” with chicken. Everything I tired including the “Nitro Cold Brew” was farm fresh and delicious.
ABOUT ORIGINAL CHOPSHOP:
The Original ChopShop is a neighborhood eatery crafting ‘Just Feel Good Food’ from whole ingredients. Since the first restaurant opened in Old Town Scottsdale, Ariz. in 2013, Original ChopShop has provided a warm, welcoming place where guests can come as they are and fuel their well-being with wholesome, flavorful food. Protein bowls are a core focus of the menu, providing guests with three key essentials: greens, grains and proteins. The menu also offers salads, sandwiches, acai and pitaya superfruit bowls, fresh-squeezed juices, and protein shakes, all made from scratch on-site with real, quality ingredients. The team at Original ChopShop is proud to offer customizable food for
One of my favorite things in this world is eating biscuits. Any type of biscuits, in any dish, in any form! I’ve been pondering on the idea of writing a story on biscuits because they are so delicious. After TWO whole years of research, I finally decided to let all my fellow foodies know where the best biscuits are located. I waited for TWO years because new eateries kept opening. Here we go everyone hop on the biscuit train!
Dictionary.com defines biscuits as…Any of various hard or crisp dry baked products: such as
(1) British : cracker (2) British : cookie
b : a small quick bread made from dough that has been rolled out and cut or dropped from a spoon. They’re just so much more than this.
When I read this, I laughed and thought we need to have a good ol’ Texas version of a definition for what biscuit means. So here it is…
Trey’s Chow Down defines biscuit as: a delicious lil flour-based treat cooked until golden brown perfection. It is fluffy, flaky, soft and should be covered with gravy or slathered in butter and jelly. It can be used for a sandwich, breakfast, or brunch treat.
I’ve been looking all over DFW for the best of the best biscuits. I’ve found some really delicious ones along with spreads to top them with. I hope you enjoy these lil bites of goodness as much as I enjoyed eating them. Head over to any of these places and let me know what you think! Be sure and tell ’em who sent you!
The rock rolls again folks! Some years back in Keller, Texas, a place opened for business named Bronson Rock. Over the years they’ve added space, live full band performance shows, and good food. They’ve seen some hard times with a business partnership, but not any more. Those times are LONG GONE!
The new owner Sam Dalton is no stranger to the restaurant and bar business he’s been very successful with other ventures. Sam and the new Operations Director  Dan Carr are excited about the new management, new staff, new delicious menu, and new operations. I’ve visited several times since the new owners took over and the rock is rolling full steam ahead.
“Romaine Caesar Salad”
Dan Carr prides him self on excellent customer service and strives to make each experience perfect at Bronson Rock. In a recent interview with VoyageDallas.com, Dann said this about his career choice in the restaurant business.
“One day ten years ago, I was honest with myself and acknowledged that although I never planned to make a career in the restaurant industry, there was no denying it; I loved it. As of now I have been in the service industry 25 years. I have worked almost every position that this industry has to offer. Through that I feel it has given me a great understanding and respect for this business. I have a genuine love for guest satisfaction. Nothing pleases me more than hearing about what a wonderful experience someone has in my establishment. When I was a bartender, I always strove to be the best, fastest, and friendliest bartender each customer had ever met. As a manager and now co-owner of an establishment, I love the fact that I carry on my shoulders the responsibility for the entire customer experience.”
One could say that being smoky would be a bad thing, but one could also say being smoky is an excellent thing! I’m telling you right now in this case… smoky is an awesome thing.
I heard about this place in Dallas a few months ago called the Smoky Rose. Some chef that goes by the name of Chef Spoon was slinging smoky deliciousness and creating good vibes with his flavorful chefy sides. So I headed over to check it out, and stake my claim.
The Bacon Jam Burger
I knew I would enjoy this place as soon as I pulled up and saw the overall coziness, the incredible outdoor patio, the fire pits and large couches. If you follow my food adventures then you know I’m a sucker for cozy friendly atmospheres where one can eat, drink, laugh and socialize for hours.
The Easter weekend is close so“Trey’s Chow Down” and “Drink With Trey” wanted to give everyone some suggestions for Easter weekend brunch. Our suggestions are some of the best in the DFW area. The suggestions are below, so please enjoy. We’ve visited each of these restaurants and love everything they have to offer. Just click on the name and it will send you to the restaurant site. Happy Easter everyone~!
Oh my! Trey’s Chow Down can’t say enough about how much we enjoy this fabulous restaurant. Souk is a Mediterranean Restaurant · Lebanese Restaurant · Moroccan Restaurant serving deliciousness. Souk explains, At “Souk” we’ve transported a Mediterranean Bistro and Bar directly from the Atlas Mountains to Dallas’ newest dining and entertainment destination, Trinity Groves. The famous street food flavors of Morocco evolved over centuries with cultural influences from the Mediterranean, Middle East and Western Europe and we are so excited to weave them into the fabric of Dallas vibrant dining scene! Join us for Easter Brunch this Sunday April 1st! Enjoy a specially prepared seafood 4 course brunch for $35. Call (469) 458-2233 to book your table!
Treat yourself to brunch this Easter weekend and enjoy favorites like our Kale & Brussels Sprout Salad and Red Velvet Belgian Waffles. Oneof the best downtown restaurants, Del Frisco’s Grille is the perfect spot to enjoy a fantastic night in one Texas’ finest cities. Nestled in Sundance Square, this restaurant is next to amazing entertainment, nightlife and luxury hotels, making for a night out you won’t soon forget. Enjoy new American fare and plenty of southern hospitality at this bustling Fort Worth watering hole. Reservations are accepted for indoor dining only. Patio seating is available on a first-come, first-served basis.
I’ve had a love for food since I was a young buck…maybe a buckling. I love many different types of foods, but one of my favorite types involves Asian cuisine. When you throw “street prepared foods” into the mix, my senses really go into full tilt boogie.
Wikipedia’s definition of street foods is, “food that brings together various offerings of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at food stalls or food carts on the street side.”
Street food is always fresh and prepared by local cooks and prepared with their own flare and flavor profiles. They always remain true to their culture and put a  twist in most cases. That’s exactly what I found at this new hidden jewel in Euless, Texas.
I had a follower of Trey’s Chow Down send me tip about this wonderful place in Euless. Immediately, I knew I needed to try it. I receive a lot of tips and it’s hard to visit to each and every location or recommendation. BUT when the name says “street food”… well then that goes to top of my list ASAP.
When I was trying to find the location of“Trinty Street Foods” I was shocked at how hidden the location was. It reminded me of an old spy movie where they tell someone to travel down the back streets, turn at the water fall, turn at the big statue, then look for the gold eye in the dragon and go around back, lol!
If you drive west up Exchange Avenue in the fun Fort Worth Stock Yards you will find lots of great places to have fun and plenty of indulgences. When you need to grab a quick bite it’s always great to have good chow out in the Stock Yards. You will see The Basement Bar, The Longhorn Saloon, McNasty’s Saloon, and the Thirsty Armadillo. Located inside Thirty’s is the famous Old School “Hangover Kitchen.” When you walk into the Thirsty Armadillo you can smell what Chef Scott is cooking!
Brisket Tacos
The “Hangover Kitchen” offers all kinds of deliciousness to fill that hunger gap. It’s also the perfect place for that late night craving of a house made tacos, pizzadilla, or fresh salsa and chips. Chef Scottis slinging some delicious dishes in the “Hangover Kitchen” in the afternoons, evenings and late night!
I’ve tried several dishes from Hangover and I loved each dish. He also makes great house made salsa you can take home with you. Salsa with names like: Cilantro, Maple Bacon, Melon, Inferno and many more. If you eat salsa and chips at Hangover you will be in love. Â I’ve tried the several of his salsa creations, and they where all layered with flavors.
“Dilla Gang Bang”
I chowed down Chef Scottshouse made brisket tacos they were deliciously yummy totally unforgettable. I also tried the house made “Dilla Gang Bang” Oh man that was awesome! If you love “Fried Pickles” grab some of them, delish. I did manage to also sneak in a sausage-on-a-stick that is charred all over, giving it an awesome flavor. “Hangover Kitchen” and Lounge has an awesome menu with amazing dishes.
Maybe you’re in the Stockyards, maybe you need something catered to your work place, or maybe party food. Wherever you are, give chef Scott a call and drop him note! He will be happy to see you.
“Hangover Kitchen” is located at 120 W Exchange Ave Fort Worth inside the Thirsty Armadillo. Phone # (817)-504-1126
Complex, daring and flavorful. It’s not every day you get the chance to experience unique expressions of Pinot Noir from central California, Russian River Valley and Rogue Valley, alongside five incredible courses. Limited seats are available on select dates in April for our Pinot Noir TasteMaker dinner, featuring Belle Glos. Reserve yours today.
A ONE-OF-A-KINDÂ PINOT NOIR TASTE TOUR.
For this TasteMaker Dinner, we’re pouring wines from the Pinot Noir grape, from
renowned winemaker Joe Wagner, including the award-winning Belle Glos. Join us for a rare chance to
taste the grape’s unique expressions from different appellations in California and Oregon, all alongside five incredible courses.
Make your reservations at the link below. Have fun chowing down!
Complex, daring and flavorful. It’s not every day you get the chance to experience unique expressions of Pinot Noir from central California, Russian River Valley and Rogue Valley, alongside five incredible courses. Limited seats are available on select dates in April for our Pinot Noir TasteMaker dinner, featuring Belle Glos. Reserve yours today.