My cell phone rings it’s Clay Brants, “Trey are you coming to a Wish For Wings again this year? ” I answered “Heck Yes Clay Baby!”

So I had the opportunity to attend a great event. The 2017 Kitchens Tour in Fort Worth, Texas! The finest chefs. The Finest homes. The cutest Wish Kids! This was an AWESOME event benefiting A Wish with Wings.

Good Day,

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 

The State Fair of Texas announced the semifinalists for the 13th annual Big Tex Choice Awards Friday. As always the fair food will be freaky to look at but amazing to eat. They still have a another round of judging which they will narrow down to just 10 finalist!

                 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

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€

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€

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

203 Café to Open on the 2^nd 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.

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.

Good Day,

Down 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. 

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. 

“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!

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!

Good Day,

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!

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.