“Nothing-NOT a conversation, NOT a handshake or even a hug establishes friendship so forcefully as eating together!”

Jonathan Safran Foer

Trey’s Best Hamburgers 2017

Trey Chapman Burgers, Chow
A hamburger with macaroni and cheese on top of it.


A hamburger with melted cheese on top of it.
Fred’s Diablo Burger

I just love hamburgers. My family has been involved with burgers ever since I can remember. We’ve sold them in basically every restaurant concept we’ve owned and operated for the past 100 years. We’ve created new burger profiles for our restaurant concepts, and helped with the creation and implementation for others too. My granddad started “Quality Meat and Provision Company†in 1930 in which we produced, boxed, sold and delivered our family hamburger patties to restaurants all over Texas, New Mexico, and Oklahoma.

As a boy, I not only worked in our restaurants, but I also worked at our meat company helping make and box hamburgers too. I’ve had so much experience with hamburgers that if there were Masters Degrees for hamburger knowledge, I would have to have had three of them by now at the very least.

A hamburger with bacon, lettuce and cheese on it.
Swiss Pastry Killer Bee

Having so much history with hamburgers, I’ve always wondered when and where the hamburger was created. According to Congresswoman Rosa DeLauro, the hamburger- a ground meat patty between two slices of bread, was first created in America in the 1900’s by Louis Lassen, a Danish immigrant and owner of Louis’ Lunch in New Haven, Connecticut. Louis Lunch is still in operation today and is a wonderful place with a cozy-looking atmosphere.
There are several different versions of stories of when the hamburger was invented- one version is that of German cook, Otto Kuasw- who created a very popular “sailors’ sandwich†made of a fillet of beef fried in butter, served with a fried egg, between two toasted buns in 1891, Hamburg, Germany!

A close up of a burger with cheese on top
Rapscallion Burger Dallas

Truth be told, it doesn’t really matter to me where it was created, I’m just glad it was! What does matter is bringing you, my Trey’s Chow Down loyal Fans, the best burgers I tasted in 2016.

I urge you try some of them, and share my list with the world for everyone to enjoy!

Burgers are in no certain order. They each are amazing and incredibly flavorful! Please enjoy my list of the best of the most delicious and juicy burgers that I’ve eaten in 2016.

A large sandwich with cheese and meat on top.
Fred’s TCU Queso Burger

1. Fred’s Queso Burger at Fred’s
TCU,  Fort Worth

2. Fred’s Diablo Burger at Fred’s
7th Street Location, Fort Worth

3. Fred’s Slider Burgers at Fred’s
North location, Fort Worth

4. Swiss Pastry Shop Killer Bee Burger,
Fort Worth

5.  Chef Blythe’s Southern Kitchen Mac-Bacon-Cheese Burger,
North Richland Hills

6. Dutch’s Burger at Dutch’s TCU,
Fort Worth

7. The Independent Burger at
The Independent Bar & Kitchen in
Deep Ellum, Dallas

8. Press Cafe Burger at Press Cafe,
 Fort Worth

A hamburger with many different toppings on it.
Maple & Motor Dallas

9. Maple & Motor Cheese Burger with
Bacon, Jalapeño, and Pepper Jack Cheese. At Maple and Motor,
Dallas

10. The Burger Tower at
From Accoss The Pond Restaurant,
North Richland Hills

11. Cowtown Burger with Bacon at
Kincades, Fort Worth

12. Red’s Texas Special w/Bacon
Red’s Burger House, Azle

13. Roy Pope Custom Burger
Roy Rope Grocery, Fort Worth

14. Rapscallion Burger w/Bacon
Rapscallion, Dallas

15. The Cork & Pig Burger
At Cork & Pig, Fort Worth

16. The El JEFE Burger/Gas Monkey Dallas

17. The Grease Monkey
Black & Bleu Burger w/Bacon, Arlington

18. Boulevardier Burger/Boulevardier Dallas                                                                                             A burger with fries and guacamole on top of it.

19. Del Frisco’s Grill Burger in
Fort Worth or Dallas areas

20. Pints & Quarts Burger
At Pints & Quarts in Dallas

21. Adair’s Burger /Adair’s Saloon, Dallas 

Thank you so much for your dedication and support. Try these burgers and tell’em you “Chow With Trey.” 
God Bless,
Trey Chapman

Chicken, Biscuits, & Gravy! Oh my!

Trey Chapman Chow
A plate of food on top of a wooden table.


Good day Chow Fans!

A plate of food with chicken and waffles.
Fixture Chicken & Waffles!

I grew up in Texas in the ranching/beef/restaurant business. One would think I would be a beef man! A person who only consumes beef! That is far from the truth. My family history in the ranching business has given me all the opportunity in the world of beef from raising it to selling it for private sale. I grew up in the family restaurant business and even handled the moving, cutting, packaging of the beef, and making our custom chili in the meat company. It was a lot of work, but gave me great insight and knowledge in the food business.

I do enjoy all kinds of food. I love chicken! Especially LOVE fried chicken. There is just something about rolling that chicken in a delicious batter, setting it into a fryer, and ending up with a beautifully crisp chicken. It comes out of the fryer all hot, crispy and crackling… Your senses seem to go into what I like to call, “Full Tilt Chicken Boogieâ€. OMG the crispy skin and the soft delicious meat can make anyone go crazy. I find it hard to control myself!

A lot has changed in the last 20 years within the culinary world. Chefs have gotten more creative with fried chicken dishes and flavor profiles. This combination of creativity and fried chicken has made the business better than ever. I set out to find the most delicious fried chicken. I’m talking all types of fried chicken. Fried chicken on biscuits, fried chicken and waffles, spicy fried chicken, and regular old fried crispy fried chicken. You name it!

Please enjoy the best Fried Chicken Trey’s Chow Down has ever eaten in the Fort Worth and Dallas area.

The Fixture Restaurant & Social Lounge

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Truffles Anyone? Are You Kidding?

Trey Chapman Chow
A close up of some food on a paper


Good Day,

A man and a woman standing next to each other.
Chef Marcus & Trey

This is a story written by Chef Marcus Paslay of the world famous Clay Pigeon and Piattello Italian Kitchen in Fort Worth. What a night it was!!

Truffles Anyone?

Winter white truffles are in season so I purchased some ($1200/pound FYI). I have been selling them at Clay Pigeon for $25/gram. That’s right we’re using metric, as you do when using a product as valuable as truffle. When acclaimed food columnist Trey Chapman of Trey’s Chow Down came in for dinner tonight I thought he would get a kick out of being able to smell such a rare product in its whole form. So like a generous restauranteur I took a WHOLE truffle to Trey and said “put your SNIFFER on this” what happened next is siamotainously the craziest, funniest and most gut reaching thing I have ever witnessed in my life. Trey-effing-Champman bit into that SOB as though it were an apple. As I watched him chew what amounted to $220 (my cost) worth of France’s finest foraged product I was in shock. I learned a very valuable lesson today which I feel obligated to share with everyone. DON’T put anything in front of Trey Chapman unless you want him to eat it!!

Chef/Restauranteur

Marcus Paslay 

R Taco Opening 3 Locations!

Trey Chapman Chow, Tacos
A table topped with bowls of food and cups.


A close up of some food in a bowlApril 27, 2017 (Dallas, TX) – Greenbriar Restaurant Holdings is pleased to announce that Rusty Taco (also known as R Taco) will officially open its doors in three new locations, two in Fort Worth and one in Hurst. Rusty Taco’s much anticipated Fort Worth and Hurst locations will offer dine-in, carry out and catering options for breakfast, lunch and dinner.

Rusty Taco locations in Fort Worth and Hurst will be open seven days a week from 6am – 10pm. Robust menu, including breakfast tacos, served all day. The Hurst location is at 775 Grapevine Hwy, Suite 400 and will open at 6am on Monday May 1, 2017. The Fort Worth location at Bluebonnet Circle/TCU is at 3516 Bluebonnet Cr. and has an anticipated opening date of May 15, 2017. The Camp Bowie location in Fort Worth is at 3206 Winthrop Ave. in Ridglea Village and is expected to open late May/early June.

Rusty Taco’s menu includes a wide variety of authentic, street-style tacos and traditional side items, made to order from the freshest ingredients and served inA taco with lettuce, carrots and lime wedges. warm corn or flour tortillas. Every taco is $2.50 and under, whether it’s one of Rusty’s famous breakfast tacos or one of the many delicious lunch and dinner options. Both Fort Worth locations and the Hurst location will also feature patio areas where guests A glass of margaritas with a lime wedge.can sip a signature margarita proudly made with “cheap tequila and fresh lime juice,†enjoy an ice-cold beer with friends or relax with family. All locations will continue with their popular “Loco Hour†Monday through Friday from 3pm until 7pm, where guests can enjoy half-price specials on all drinks and sides.

“We are thrilled to bring Rusty Taco to Tarrant County. It has been a long time coming,†says Greenbriar Restaurant Holdings CEO Conner Cupit. “This outstanding brand has become well-known and embraced throughout Texas and beyond for its fresh, authentic menu, comfortable atmosphere and extremely affordable prices. We have stayed true to the laid-back atmosphere and straightforward approach to outstanding food and service that was the vision of founder Rusty Fenton, and we are confident that this will be a fantastic fit for the Fort Worth and Hurst communities.â€

Trey’s Chow Down & Drink With Trey

Trey Chapman

Crockett Row at West 7th (Growing Again)

Trey Chapman Chow
A large building with many windows and a circular structure.


                 Trey’s Chow Down and Drink With Trey is proud to announce                 
                         El Bolero, Pakpao to open at Crockett Row at West 7th
        Apheleia Restaurant Group to help enhance property’s food & beverage offerings
JULY 17, 2017 –– FORT WORTH, TEXAS –– Crockett Row at West 7th has announced A view of an intersection at night with cars parked on the side.
that local restaurants El Bolero Cocina Mexicana and Pakpao Thai will open in the property later this year. This news follows the announcement in May that Crockett Row rebranded from its former name as West 7th.
The new restaurants come from Dallas-based Apheleia Restaurant Group, owned by Tiffanee and Richard Ellman. In addition to opening the restaurants, the Ellmans have partnered with the team at Crockett Row to help curate and maintain the property’s engaging food and beverage offerings.
“We knew right from the start there was a big opportunity to partner with Richard and Tiffanee,†said Peter Jacobsen of The Woodmont Company, which oversees leasing. “The Ellmans’ restaurant industry expertise – from concept to execution – will add tremendous value to our team’s efforts to further establish Crockett Row as a destination for truly special dining and entertainment experiences in Fort Worth.â€
A group of people sitting at tables in a restaurant.
El Bolero Interior on Crockett Row~

El Bolero is a chic, yet casual Mexican restaurant that uses fresh ingredients to create made-from-scratch dishes inspired by recipes found across the country of Mexico. The menu includes tacos al pastor, shrimp ceviche, chile relleno and a lavender-rosemary margarita. The restaurant will seat 120 people, offer additional seating on an outdoor patio, and feature an open kitchen that will evoke the energy of the streets of Mexico. El Bolero has been featured in D Magazine, Thrillist and USA Today’s 10 Best. The new restaurant will open at 2933 Crockett St. in a 4,200-square-foot space in late fall.

Pakpao has an authentic menu influenced by the street food of Bangkok and the diverse regions of Thailand. The mix of distinctive and classic dishes from Executive Chef Jet Tila include the green papaya salad, crispy fried chicken curry, grilled black sea bass, and a selection of gluten free and vegan offerings. Executive Chef Tila is the judge of Food Network’s “Cutthroat Kitchenâ€

A restaurant with green chairs and tables
Pakpao Interior on Crockett Row~

and has been featured on “Choppedâ€, “Iron Chef Americaâ€, “The Early Show†on CBS, “Anthony Bourdain: No Reservationsâ€, and “The Best Thai I Ever Ateâ€. Additionally, he is a culinary ambassador to Thailand. Pakpao will offer an energetic atmosphere with sizzle from an open kitchen and creative cocktails shaken at the bar. Pakpao will open in a 3,000-square-foot space at 2932 Crockett St. in late fall.

“El Bolero and Pakpao are a perfect fit with Crockett Row and the neighborhood’s selection of dining and nightlife establishments, said Jacobsen. “We are thrilled to offer these two distinctive, chef-driven restaurants to the community.â€
In addition to its new name and branding, Crockett Row will soon debut new architectural enhancements to offer a more pedestrian-friendly experience. Updates include individually-designed tenant storefronts, additional shading and landscaping, public art, and a text-to-retrieve valet system with a central pick-up and drop-off location.
Retail and restaurant leasing at Crockett Row is led by The Woodmont Company, and the property is managed by Vestar. For more information, visit crockettrow.com and follow Crockett Row on Facebook, Twitter and Instagram (@CrockettRowW7th).
ABOUT CROCKETT ROW AT WEST 7TH
Crockett Row at West 7th is a vibrant destination to eat, drink, shop and explore in the heart of the Cultural District in Fort Worth, Texas. Located at the southeast corner of West Seventh Street and University Drive just minutes from Downtown Fort Worth, Crockett Row at West 7th encompasses five walkable blocks of fashion and accessory boutiques, salons and spas, gourmet and fast-casual restaurants and bars, and a movie theater.
 
Crockett Row at West 7th regularly hosts community and special events to highlight its unique mix of specialty shops & restaurants and the vibrant arts & culture scene in Fort Worth. A list of events is available on its website.
 
The property is managed by Vestar, a nationally recognized leader in the acquisition, management and development of retail real estate with more than 26 million square feet in its property portfolio.
 
For more information, please visit crockettrow.com and follow Crockett Row on Facebook, Twitter and Instagram (@CrockettRowW7th) with the hashtags #crockettrowatwest7th and #crockettrow. 
Thanks,
Trey’s Chow Down
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203 Cafe To Open (Sundance Square)

Trey Chapman Chow
A fire station with a large window and a door.


203 Café to Open on the 2nd Floor of the Fire Station No. 1 in Sundance Square this Fall

New Breakfast, Lunch and Catering Location Offered by Reata Restaurant Group

FORT WORTH, TX – After more than two decades of providing legendary Texas cuisine with a healthy portion of exceptional service to tens of thousands of loyal customers, the owner of Reata Restaurant is expanding with the new 203 Café.

A black and white photo of an old building with horses.
Fire Station number #1

Located on the second floor of the Fire Station No. 1 building in Sundance Square at 203 Commerce Street and between the Wells Fargo and Bank of America towers, 203 Café will offer fast casual breakfast and lunch Monday through Friday, along with catering to downtown businesses.

“When we initially established ‘Reata on the Road’ as a ‘temporary’ catering company back in 2001, we had no idea how significant our catering business would grow to be, especially among the downtown office community,†said Mike Micallef, owner and president of Reata Restaurant Group. “We also recognize that sometimes office workers need another option for lunch on the go. 203 Café will provide a different menu than Reata through satisfying items that are easy to take back to a desk or a conference room.â€

With a focus on signature sandwiches, examples of 203 Café menu items include:

  • The Rueben – Housemade pastrami with applewood-smoked bacon, swiss cheese, housemade fennel sauerkraut and whole grain mustard, served on toasted pumpernickel rye bread.
  • The Turkey – Citrus and herb-roasted turkey breast sliced thin, with whole grain mustard, arugula and sliced red onions, served on a butter croissant roll.
  • The Buffalo Shrimp – Fried bay shrimp tossed in spicy house made buffalo sauce, with shredded iceberg, red cabbage, cilantro, sliced tomatoes, cotija cheese and garlic aioli, served on toasted ciabatta.
  • The Bratwurst – Traditional German sausage of pork and spices steamed in lager, with housemade sauerkraut and whole grain mustard, served in a toasted pretzel roll.
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Great Picks at “The Picnic”

Trey Chapman Chow
A bowl of rice and meat covered in gravy.


Good Day,

A person holding onto a cup of foodDown Barton Springs Rd “The Picnic†food truck park hosts a handful of amazing local food trucks. I commute Barton Springs often and can’t help but rubberneck as I drive by to try and get a quick peek of the food trucks for the day.

My roommate and I eventually ventured here on a beautiful sunny afternoon, and I found myself drawn to an individual food truck by the name of Gambino’s Gourmet Exchange-the Southern aroma was comforting, and the Creole and Cajun spices left a tickling tingle in my nostrils and soon enough my mouth was watering something fierce. My roommate waved me on to order, generously treating me to lunch and I happily went with the Gumbo Of the Day. A person holding onto a paper cup with food
For the life of me I cannot remember what it was, but boy my taste buds do! I am salivating just thinking about it! The Gumbo of the Day comes in a small plastic bowl with generous portions of their homemade Andouille Sausage sliced up and ready to take you on a flavorful adventure! The afternoon was early, and the park was not too busy, so the fella working the truck brought out the bowl of what would soon change my life in the form of a rich, dark and delicious chunky gumbo. He happily told me what the gumbo of the day was and a bit later came back to ask how it was! “How thoughtful,†I remembered thinking, that’s not the type of behavior of just any average food truck! Also, average is not the right way to describe this treasure. Outstanding, Fantastic, The Bee’s Knees, and Superb all sound aboutright, and Gambino’s Gourmet Exchange sure is doing it right, fresh and authentic.
 Their yelp bio says everything from their gumbo to their pickles, right on down to their hot sauce is all hand made from scratch and I ain’t lying when I say you can sure taste the difference that labor of love makes!
A person holding a bowl of food on top of a table.My roommate decided to go with probably the most exciting food truck out there that day. “The Mighty Cone†caught both our interest initially, but I have a tendency to go with my Southern Roots. I sure was glad when my roommate bit more off than what he could chew. These things were huge, and he had ordered two! Lucky me! “The Mighty Cone†is a food truck that serves cone shaped soft tacos with fillings like the all too famous and my roommate’s fantastic pick, the Chicken Avocado Cone. They also serve up the Shrimp Avocado Cone and the classic Avocado Cone. Also, yes, the avocado is deep fried to pure deliciousness and adds the perfect amount of crisp in every bite. 
Also if you are looking for a fantastic dessert, I highly recommend you dash as quickly and cautiously as you can right across the road to grab two fistfuls of Churros. The warm, cinnamon bliss comes from the small food truck Raspas Locas Y MAS and is fried and dressed fresh to order! Definitely worth the stop if you are in the area!
Get on down to Barton Spring’s “The Picnic†and get a taste of Local Austin! 
 
Cha

Top 11 Cowtown Best Breakfast Spots!!

Trey Chapman Chow
A plate of food with biscuits and sauce on it.


“Good Morning Y’all!” is an appropriate way to kick off this article about my TOP 11 picks for “Cowtown Best Breakfast Spots.”

I happen to love BREAKFAST! Well, let’s be honest- if you follow me then you know I love any and all types of food. However, I am extremely partial to breakfast. I love waking up early, getting things done, then chowing down on a delicious Texas breakfast to get my motor running. I say a “Texas Breakfast” because I love biscuits and gravy. It is a stable Texan and Southern dish. No matter where I eat, I always try to add the B & G, and it has to be good. Now that I am thinking about it, I also love authentic Mexican breakfast. I will leave it at I love any and all kinds of breakfast cuisine, lol!

A plate of food with some kind of sauce on it
Montgomery Street Cafe.

When I was a boy, I would get up very early and look forward to breakfast. If I were traveling with my dad for the restaurant business, I would love to hit up the hotel cafe’s buffet and pile on the bacon, eggs, and of course, biscuits and gravy. I remember one morning my dad asking me if there was any of the pig left on the buffet or if it was all on my plate? He basically called me a piggy, but it was not going to stop this munch-a-sorus named Trey! And while I have always been a big eater, the allure of breakfast sends my taste buds and senses into “Full Tilt Boogie!”

I do not know about you, but the thought of a big plate of biscuits and gravy sitting in front of me with about ten pieces of bacon just makes me happy. My plan is always the same, ask for extra gravy and dip my bacon into the gravy thus covering the bacon strip with gravy. After I eat a bite of biscuits and gravy, I then take a big fat juicy bite of the gravy covered bacon strip. So it just doesn’t get much better than bacon covered gravy I don’t care who you are. I always tell anyone that will listen that if a person does not like gravy you better watch them close. Keep one eye on your breakfast and one eye on them. If they don’t like bacon, they have to be either shifty, shady, or plum crazy! Any of those three are enough to make me keep a close eye on them until I can finish and make my exit. You will not be touching my breakfast, no sir!

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Clay Pigeon Dream Land!

Trey Chapman Chow
A white plate topped with fish and vegetables.


Good Day,

A man is making pasta in the kitchen
Marcus making fresh pasta!

Some years back Top Chef Stefon Rishel said to me one night, “Trey, have you eaten at Clay Pigeon and have you met Marcus Paslay yet?” The answer to both questions was no and no. I ask Stefon, “What in the world is a Paslay anyway? Sounds like a flower child!” Stefon went on to say how incredible Clay Pigeon and Chef Marcus Paslay were! Sometimes when people rave about a particular Chef or place, they tend to over exaggerate. But, knowing Stefon- he wouldn’t just give credit away to any ol’ chef, cook, or kitchen unless they are truly incredible. After Stefon’s great praising session, I got all excited. I couldn’t wait to meet this Chef Marcus Paslay, the flower child- or so I thought!

A small jar of cake on the table
Clay farm fresh desert!

It didn’t take me long to get to Clay Pigeon on White Settlement Road. When I pulled up, and I saw the little building and it had so much charm- I loved it.

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A Texas Legend!

Trey Chapman Chow
A grill with some meat cooking on it


Good Day Chow Hounds,

A cowboy hat hanging on the wall of a restaurant.My family has been in Texas for 170 years farming, ranching, operating restaurants, meat packing plants, and multiple other businesses. I love Texas history, but I especially love the history that involves Texas food, drink and the businesses that bring folks together. If you love Texas, food, and drinks, then get your taste buds ready for some deliciousness in history.

Way back in 1927 in Fort Worth, Texas, a man who worked for Armor Packing Plants named Joe Riscky decided to quit his job making 9.00 dollars a week. At that time Joe and his wife Mary made a decision to open a little grocery store called Riscky’s Grocery Store and Market. Riscky’s offered everything from a personal touch to fantastic customer service. When they decided to start offering lunchesA close up of some meat on a plate with sandwiches and BBQ, Fort Worth loved it.

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Going Loco for Papalote!

Trey Chapman Chow
A close up of food on top of paper


A plate of food with meat and rice.Tortas, Tacos & Tostadas…Oh, My!

When my best friend comes into town, there are usually two things guaranteed to happen. We are either going to be on the couch ravenously eating delivery pizza, and binge-watching Netflix or we are going out for tacos and an adventure. Today was one of those “Tacos and Adventures†visits.

My friend, Peaches, groaned hangrily at me in the car to hurry and decide on our taco destination. We were leaving our climbing adventure at Castle Hill’s Graffiti Park, and our thighs burned with a brute reminder that neither one of us had physically exhausted ourselves since P.E. in middle school. Tired and starving, my typical response to her whines would be a groan back that she should pick somewhere, but not today- no, today was different.

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