Fort Worth Magazine - December 2008

Any baby boomer will tell you that you’re never too old to try something new. But if your latest activity is a bit risky, you might want to know a first-class orthopedic specialist.

Plaza Medical Center is home to some of the leading orthopedic pioneers in Texas. Our renowned team of orthopedists is the first in Texas and the only one in Fort Worth to earn Joint Commission certification for hip and knee replacement. We’re also Fort Worth’s most experienced team: Last year, we performed more than 2,000 surgical procedures, from routine, minimally-invasive hip, knee and joint repairs to total reconstructions.

We want all of our patients to be physically able to take on exciting new challenges. It’s that simple. We do difficult. You do life. It happens every day at a place called Plaza.

Guilty?

Admit it, you’ve always imagined this.

A second home escape, 90 minutes away, where your native land and everything you’d want to do on it are at your complete disposal.

A place that had the best of everything you ever wanted in Texas ranch-style, rustic luxury living. Your own “jewel box” cabin in the woods by the lake, an equestrian center, marinas, and lake side dining at The Grille. Now add a harbor to the backyard that’s filled with boats and yachts, crystal clear waters and limestone bluffs of Possum Kingdom Lake.

A land so vast, that it’s worthy of being called a kingdom. A place where all the details are taken care of, where they call you by your name and where you and your family are treated like royalty. Have you ever imagined that? We did.

Experience the Kingdom.

[ Features ]

24

Texas Ballet Theater

Revealing what the Texas Ballet Theater’s financial trouble could mean for Fort Worth. by Jennifer Casseday-Blair

36

Steaking Their Claim

Vying for the title of the best high-end eatery on and around the southern strip of Main Street, new restaurants take on a Fort Worth mainstay. by Camille Torres

50

The Spirit of Giving

Corporate philanthropists spread cheer yeararound in Fort Worth. by Elaine Rogers

76

2008 Top Attorney List

The verdict is in. These attorneys have been named the best in their business by their peers.

142

Our 10th Anniversary

Celebrating a decade of Fort Worth, Texas magazine.

148

Family Recipes

Some of our community’s most distinguished families share their cherished holiday recipes. by Celestina Phillips

163

2008 Culinary Awards

Our readers voted for the best restaurants in more than 50 categories. Read on to see if your favorite rose to the top.

[ Special Advertising Section ] 93 Attorneys Worth Knowing

The Grand Marshall of

Mary Rogers reveals memorable encounters with unforgettable Texans; Phil Vinson provides a personal view of Fort Worth through his lense. by Glenn Dromgoole

Get the latest and greatest scoop on the happenings of Fort Worth in this month’s Worth Repeating.

Peruse our party pics and see who’s out and about this season.

View our Worth Doing section for a complete guide to Fort Worth’s events.

Grab the catch of the day at Southlake’s Truluck’s Seafood, Steak & Crab House. by Ana Bak

The Ocones have given hope to those in need for almost a half a century. by Stacy Williams

We

Apple

Ann Taylor

Banana Republic

Barnes & Noble

Bath & Body Works

Blue Mesa Grill

Chico’s

Chili’s

Cold Water Creek

Francesca’s

Gap

Gap Kids

Harold’s

Jos. A. Bank

La Piazza

Lemongrass/Aveda

Liz Claiborne Shoes

Luke’s Locker

McKinley’s Bakery

Nine West

Origins

Pottery Barn

Ruby

Simple Things

Starbucks

Talbot’s

Sunglass Hut

Victoria’s Secret

White House Black Market

Williams-Sonoma

Yves Delorme

TheCity’sMagazine

Worthy Neighborhood

mighty ’vine

I wanted to thank you for the wonderful mention in your article on Grapevine in the September issue of Fort Worth, Texas magazine. You have a great readership! I’ve gotten several calls and comments from friends and business associates on it.

My best to you, Barbara Tipton

coRREctIoN:

On the November issue’s Worth Tasting page, we featured “The Keg Steakhouse & Grill.” The correct name of this establishment is “The Keg Steakhouse & Bar.”

talk to us!

We welcome all suggestions, comments and questions about Fort Worth, Texas magazine and the articles we publish for the Fort Worth community. Send comments by visiting us online at fwtx.com. Letters may be edited for length and clarity.

To subscribe to fort worth , texas magazine, or to ask questions regarding your subscription, call 800.856.2032.

fort worth , texas: the city’s magazine is published monthly by Fort Worth , texas M agazine Venture , LP, 6777 Camp Bowie Blvd., Suite 130, Fort Worth, Texas 76116.

Basic subscription price: $23.95 per year. Single copy price: $3.95. Application to mail at periodical postage rates is pending at Fort Worth, Texas.

P o ST m AST er : Send address changes to fort worth , texas , 6777 Camp Bowie Blvd., Suite 130, Fort Worth, Texas 76116.

©2008 Fort Worth, Texas Magazine Venture, LP. All rights reserved.

No part of this publication may be reproduced without written permission from the publisher.

how to contact us

For questions or comments concerning editorial content, contact Hal Brown, publisher, at 817.560.6115 or via e-mail (hbrown@fwtexas.com). Volume 11,

I found relief for an embarrassing problem at Andrews Women’s Hospital

Incontinence can strike a woman at any age. The condition can occur after giving birth. Or it may just be a natural consequence of aging. Whatever its cause, you can find relief. At the Andrews Women’s Hospital at Baylor All Saints Medical Center, the urogynecologists on our medical staff offer a wide array of advanced technologies to treat incontinence. Options include both surgical and non-surgical methods, including pelvic floor exercises, medications, devices and neurostimulation therapy. So if incontinence is putting a damper on your lifestyle, call 1-800-4BAYLOR

10 Years Later

In 1988,

I graduated from TCU with a bachelor’s degree in journalism and visions of being the next Michael Stedman from the then-popular TV show “ThirtySomething.” Stedman was a really “cool” CEO and creative director of an advertising agency. After putting in three years at a small ad agency, I received my big break from a larger agency. The founder of that company was an entrepreneur looking for someone to help him run the agency as he pursued a book publishing division of the company. I enthusiastically accepted his job offer and was on my way to fulfilling my dream.

As it happened, my new office was next to a semi-retired ex-newspaper, magazine, public relations guy named Louie Hulme, who was a proofreader for the company. Like many semi-retired guys, Louie always had time to share detailed stories of the good ol’ days. As a young, ambitious advertising guy who never had enough time in the day to finish my work, I found Louie’s chats to be, well, long. During one of his discourses, Louie shared with me his belief that Fort Worth needed its own magazine. As an ad agency and book publishing company that was separated from the magazine world, his comments were just those of an old man dreaming. Fast forward three years. Louie’s son, Mark Hulme (the entrepreneur who hired me), and I left the company and founded a magazine publishing company called Magnolia Media Group. As it turns out, Louie had also been talking with Mark about a city magazine.

Fast forward another four years to December 1998. With six national consumer magazine launches under our belts, we decided it was time to fulfill Louie’s vision—we started Fort Worth, Texas: The City’s Magazine. In the late 1990s, Fort Worth did not have the bustling retail to support a city magazine as it does today, not to mention, there was a particular large newspaper in town that really didn’t want us around. Point being, starting a city magazine here was a risky proposition. Prior to our launch, an executive of the local newspaper obtained an article about our upcoming magazine launch and informed their staff members to do whatever they needed to do to make sure none of its advertisers advertised in this new magazine. Ironically, this announcement led to one of those employees calling us. Ten years later, Gina Burns-Wigginton and Diane Stow, the magazine’s two longesttenured employees, have been with the magazine since its first issue.

At the expense of leaving someone out, I will not attempt to thank all of the people who have played a part in the success of the magazine over the last 10 years. I do, however, want to thank our loyal readers who stayed with the magazine when it was only 80 pages and had a reputation of being readable from cover to cover in the waiting room of a doctor’s office. And, to our steadfast advertisers who believed that the magazine was a viable media outlet that filled a void in Fort Worth. The fact that many of them have been with us for all 10 years is a testament to their foresight.

On a personal note, I would like to publicly express thanks to one person in particular. I was a 26year-old, wet-behind-the-ears kid working at a small ad agency when Mark Hulme hired me. From 1991 to 2006, he was my mentor, my business partner and my friend. Though we separated companies three years ago, he remains my friend and mentor. Fort Worth, Texas magazine celebrates its 10th year with this issue because of a seed planted by Mark’s father. Though Louie is no longer with us, I think he would be proud.

Hal A. Brown publisher

Confusing Rules of the Art World

This may come as a mild shock, but sometimes I used to get a little hurt when I was not included on the guest list for some of the cultural and community events in Fort Worth. Maybe I was perceived as being too preoccupied with work, but trust me, I didn’t spend all day, every day playing online poker.

So imagine my surprise when a friend of mine asked me to host a small party for some of the more affluent members of Fort Worth society prior to Gallery Night, an exhibition of various artwork that takes place every so often in the cultural district. Now, although my little place is probably not really conducive to elegant cocktail parties, I went all out to give it a look that would impress the “chic.” I hung a couple of dreamcatchers in the bedroom, bought some toilet paper imprinted with pithy sayings, then spread out sheets of stationery covered with crossed out lines of poetry. And on the day of the party, I bought a shirt so festive, that when I stepped outside, well, let’s just say nobody was going to have to worry about crows in the neighborhood.

Anyway, the party got started around 7 p.m. and after about 30 minutes, I learned a couple of interesting things about hosting an elegant cocktail party.

(1) Chic women don’t like to go to the bathroom with their knees under a sink.

(2) Never follow a Josh Groban CD with one from the Sex Pistols.

There was also a minor commotion around the crabmeat dip, and honestly, I don’t think I’ll ever know how that 30-day Alcoholics Anonymous chip got mixed in with the Triscuits. I tried to act mortified until everyone calmed down.

However, the small talk went fairly well … at first. The guests seemed to warm up to me after I told them how much I enjoyed antiquing on Sundays after a few strawberry mimosas. However, their faces began to contort slightly when I asked them if they really thought pollen counts were accurate. And when I began chuckling about the time we short-sheeted the counselor’s bed during wilderness rehab, well partner, that was a real conversation stopper—also a quick end to an elegant cocktail party. It was time for the next stop … Gallery Night.

Needless to say, I was feeling a little nervous and uncomfortable when I arrived at the exhibit. I headed straight for the refreshment table, grabbed a carafe of Merlot, and cut off a big piece of white chocolate. The guy standing next to me seemed amused. He asked me why I was trying to eat the marble cutting board. Now, I felt it was best to slip out, but on my way, I spotted the

featured artist. Surrounded by some of the guests, he was busy explaining one of his pieces: a mangled bundle of steel titled “Confusion.” Looking closer, I could see exactly what the artist was trying to convey. I could see the gripping isolation. I could see the emptiness. I could see the futility of it all. I could also see that it was a gas grill welded together with some lawn furniture.

As the people dispersed, I brought myself to ask him if he really thought that piece could bring $10,000. He smiled, took me aside, put his hand on my shoulder and said, “First rule of the art business: If they’re dumb enough to buy it, they’re dumb enough to pay too much for it.”

I left Gallery Night feeling enlightened. And as I laid in bed that night, plucking the feathers off my dreamcatcher and reading the rest of the toilet paper, I decided the evening as a whole was a positive learning experience, which for some reason, made me feel really good about myself. Or maybe it was the Merlot.

by Heywood

Heywood is a morning show host at 95.9 FM The Ranch. All complaints can be directed to Heywood@TheRanchRadio.com.

Award Winning Excellence:

~ Best of Show, Kaleidoscope of Homes™ 2007, 2008

~ People’s Choice, Kaleidoscope of Homes™ 2007, 2008

~ Best Master Suite, Kaleidoscope of Homes™ 2007, 2008

~ Best Home Furnishings, Kaleidoscope of Homes™ 2007

~ Best Home Furnishings in Fort Worth, Fort Worth, TX Magazine 2008

interior design

Wonderland of Lights

The Grand Marshall of Holiday Getaways.

Every year during the holidays, we fancy ourselves as the best decorator in the neighborhood. We marvel at the way Christmas lights hug each corner of the roof and twinkle in the bushes and trees. We sit and admire, for what feels like hours, the spectacle that is our humble, yet profoundly beautiful tree. But as much as we adore our own mastery in Yuletide decorations, nothing can quite compare to the Wonderland of Lights in Marshall.

For 21 years now, the East Texas town has re-established their grandeur as one of the greatest light festivals in the United States. With an estimated six weeks of construction and planning since March, the town is lighted each November with Harrison County Historical Courthouse holding 100,000 of more than 7,000,000 lights that glow daily in Marshall during December. During the holiday season, every night in Marshall is a spectacle.

When you arrive, first thing is to check into one of the charming bed and breakfasts that dot the town. One of the best is the Three Oaks of Marshall (800.710.9789), an old Victorian home that has vintage furniture and a comfortable atmosphere. Original paintings, wood floors and decorative accessories grace all of the lovingly embellished suites. To add to your holiday cheer, take the annual Candlelight Tour of Homes, in which this bed and breakfast has been a featured home for five years.

Though the tour of homes is a great way to start your stay, make sure you don’t miss the Parade of Lights on Dec. 13, which sets the mood for the Wonderland. After the parade, make your way to the Marshall Civic Center (903.935.4484) for the delightful presentation of the Nutcracker ballet, as presented by Rowe Performing Arts & Gym from Carthage.

And there’s no better place to wake up from a cozy night’s sleep and delve into a serious day of shopping. Located on the downtown blocks of Marshall, an area that can quell the shopaholics, is The Brass Trunk (905.935.3645), a local favorite for the fashion-savvy shopper. With a large collection of Brighton clothing and accessories, Elliot Lauren, and Seven For All Mankind jeans, your impeccable tastes will be contented. Then visit Marshall Visual Arts Center (903.938.9860) to preview and purchase paintings, sculptures or hand-crafted jewelry from amazing local artists. If you are going to spend a day on your feet, lace up your skates and indulge in the skating rink that dazzles beneath the lights of the old courthouse in the downtown square.

Another spectacular day should be spent in the highly renowned Michelson Museum (903.935.9480). During the holidays, their permanent collection will remain up for your viewing pleasure but more importantly, the “Painting the Beautiful” exhibit, which is on loan from the James

by Stacy Williams

Mitchner Art museum, will be displayed in the main gallery. Featuring painters from the early 20th century, this exhibit is nothing short of complete inspiration. American Impressionists from Daniel Garber who paints “luminous and poetic renditions of the Buck County woods,” to John Folinsbee who gives us “moody, expressionistic snowscapes,” and William L. Lathrop’s “evocative vistas.” This collection is a must for any enthusiast and even those who are new to art appreciation.

Of course, a very important part to a great trip is the meal you eat. One of the best places to stop for a full course dinner is OS² Restaurant & Pub (903.938.7700) on the square. Start with the especially palatable Brie Alamandine, baked with almonds and served with juicy grapes and apples. For soup, lobster lovers will enjoy the chunky Lobster Bisque. And for the main course, set your tongue a flurry with the Stuffed Shrimp, which is filled with crabmeat, wrapped in hickory-smoked bacon, and baked until it falls apart in your mouth.

No matter what your other holiday plans are, the best Christmas vacation this year will be to a little town with a big history. I assure you that getting to Marshall, by I-20 where it junctions with HW-59, is much easier than leaving. fw

CHRISTMAS / One of the cleanest burning diesels on the planet, the 2009 Mercedes-Benz ML320 BlueTEC will keep your emissions low and spirits high this Christmas.

Up Close and Personal

Mary Rogers reveals memorable encounters with unforgettable Texans; Phil Vinson provides a personal view of Fort Worth through his lense. by Glenn Dromgoole

Dancing Naked: Memorable Encounters with Unforgettable Texans by

Mary Rogers

Mary Rogers, a longtime columnist for the Fort Worth Star-Telegram, has collected some of her favorite pieces into a book, Dancing Naked (TCU Press, $18.95 trade paper).

First, an explanation of the title. Many of the people she writes about, Rogers explains, “bravely showed me their hearts. I call that ‘dancing naked.’ It is the most generous of gestures.”

For example: “I was touched by the devotion of a 91year-old man who still reads aloud with his mentally handicapped son each night and worries that when he is gone there will be no one left to love his 36-year-old boy.”

The 36 stories in Dancing Naked are divided into eight categories: love stories; fathers and sons; star crossed (about Priscilla Davis and Cullen Davis); the benefactors and the legends; classic characters; heart of the matter; family ties; and personal essays from her own life.

Readers who have followed Mary Rogers in the pages of the Star-Telegram, as well as those who may not be familiar with her column, will find stories here that will make them laugh, cry and feel close to the subjects she writes about. Such stories include the debutante who became a Marine, the woman who was a World War II prisoner of war, the man who watched his son die of cancer, and the private lives of a very public couple.

Author Jeff Guinn praises Rogers as “unquestionably one of the finest storytellers in Texas,” while another Texas author, Carlton Stowers, considers her “a remarkably gifted writer who chronicles the human condition.” fw

Fort

Worth: a Personal View photography by Phil Vinson

Phil Vinson, who moved to Fort Worth at age 7 and began taking photographs when he was 12, has worked and lived in Fort Worth for about 60 years.

“I’ve spent the past four decades— mostly on weekend drives—seeking to recapture with my camera those early impressions, as well as many new subjects as the city grew and prospered,” Vinson writes in a preface to his book, Fort Worth: A Personal View (TCU Press, $29.95 hardcover).

After a career as a reporter, photographer and journalism teacher, Vinson is now retired, but he and his wife still drive around the city taking photos.

“In this collection,” Vinson says, “I’ve tried to move beyond documentary records of the city’s landmarks to present a more intimate, personal view of the city. I hope my approach and choice of subjects will show how I feel about this city and its environs: sometimes joyful, sometimes sad, sometimes with my tongue firmly in my cheek.” He also includes some shots from smaller towns in the area where Fort Worth residents might go on weekend drives.

The collection consists of 108 color and black-andwhite photographs, each described briefly and dated by the year in which it was taken.

It’s a coffee-table tour of Fort Worth—past and present. In his foreword, historian Quentin McGown praises the book as “remarkable.” “Phil captures the essence of the city that lies in the details we know are there but rarely slow down enough to ponder and appreciate.” fw

Glenn Dromgoole is an author and columnist who writes about Texas books. Contact him at g.dromgoole@suddenlink.net

SLEEP RELAX EAT

Worth Repeating

Whether it’s culinary competitions or unlikely talent stealing the spotlight, see how Tarrant County citizens are making headlines.

Here’s tHe KicKer

Rewa R ding RestoR ations

To make way for the future, the past is often forgotten. But Bob Simpson, CEO of XTO Energy Inc., refuses to let the beauty of Fort Worth’s history be torn down. Since the public launch of XTO in 1993, a large part of the company’s dedication has gone toward restoring the buildings they occupy. After many years of renting, XTO now has ownership of the Waggoner Building, which was built in the 1920s, and has completely restored the historic building. Recently, XTO purchased many downtown buildings including the Baker Building, built in 1910, the Transport Life Insurance Building, built in 1921, the former Swift Co. headquarters, built in 1902, and the BinyonO’Keefe warehouse, built in 1916—and Simpson has big plans for recreating the splendor of each and every architectural gem.

After all of the work Simpson has put forth, he

is finally being recognized by the Texas Society of Architects for his amazing restructuring of these historic buildings. The TSA awarded him the 2008 Cornerstone Award at their Presidents’ Gala for his outstanding work on the revival of old Fort Worth. The Cornerstone award has been presented annually since 1999 in recognition of people who realize that keeping a town’s history, natural environment, and quality of life and community are the most important aspects of their work.

A simple name may wield a simple man, but a simple man may wield a complex nature. Weatherford has produced such a simple man named Matt Williams; although his name seems ordinary, his situation is far from it.

Williams, a former Tarleton State student who recently transferred to Texas Tech University, had never walked onto a football field as a Big 12 South college athlete. But after he won a month of free rent at the Tech/ UMass game several weeks ago by kicking an impressive 30-yard field goal in street clothes as part of a halftime promotional, he gained a coveted position in college football. On his way back to his seat, Williams was flagged down by a Texas Tech football representative who informed him that Coach Mike Leach would like to speak with him about becoming the Red Raiders’ extra point kicker.

There was controversy at first; Tech thought their rare find may go to waste on the sidelines since he was a transfer. However, Tech has been able to play their golden boy as needed. Now, after Williams helped the Raiders defeat Kansas 63 to 21 on Oct. 25, Coach Leach says that “the tough [feat] was winning free rent.”

Spicing it Up

The rivalry between drivers Carl Edwards, Bobby Labonte and Juan Pablo Montoya didn’t just heat up on the track during the Dickies 500 at Texas Motor Speedway on Oct. 29. Part of “Asphalt Chef,” a NASCAR version of the Food Network’s “Iron Chef,” Montoya, Edwards and Labonte teamed up with cooking celebrities Rachel Ray, Mario Batali and 2007 “Iron Chef” champion and local culinary celebrity Tim Love in front of the grill.

With great skill and a quick time, NASCAR Sprint Cup Series driver Juan Pablo Montoya earned his first win at the Dickies 500—a culinary award, that is. Assisted by celebrity chef Mario Batali, “Team Burning Ravioli” earned the crown of “Asphalt Chef” champions at the Texas Motor Speedway Lone Star Condo Clubhouse. Montoya and Batali’s winning dish was a Vietnamese-Colombian surf and turf consisting of a summer roll featuring Napa cabbage with cilantro, chili peppers, scallions and shrimp cooked in orange juice.

Following in second and third places were “Team Lone Stars” comprised of Fort Worth’s Tim Love and Bobby Labonte, and “Team Extra Virgin Olive Oil” consisting of Carl Edwards and Rachael Ray. At the conclusion of the fun-filled event, each participant signed the drivers’ chef coats, which will be used as future auction items at select charity events.

Bestowed Biology

Beat ’Em Black and Blue

In this year’s Bisbee’s Black and Blue Marlin Tournament in Cabo San Lucas, Mexico, the richest billfishing tournament of the year, one Fort Worth man claimed the $2.2 million prize money for catching the biggest fish—a 313pound blue marlin to be exact. With only four minutes left to go in the final day of the tournament, Chip Wagner and his crew pulled the tournament’s only qualifying fish into their new 60-foot boat, Hang ’Em High. One of the tournament’s participants reeled in a fish that was too light to qualify and another hooked a fish that was too heavy to reel in, forcing the team to cut the line. Wagner and his team experienced rough waters during this three-day tournament, but after taking home the second-largest team payment in billfishing history—after last year’s $4 million award—it’s now smooth sailing for Hang ‘Em High.

Luck had nothing to do with the unimaginable feeling Sharon Hamilton had when she received the 2008 Outstanding Biology Teacher Award for Texas from the National Association of Biology Teachers. Through the hard work that earned her a bachelor’s degree in biochemistry, a master’s degree in biology, and a teaching position at a prestigious school, she now serves as role model for teachers everywhere. For 30 years, Hamilton has inspired and educated students at Fort Worth Country Day for nothing more than the satisfaction she felt in knowing that she had made a difference in so many children’s lives. Hamilton isn’t just a teacher; she is also a coach on the Country Day Upper School’s Whiz Quiz team that often participates in statewide and national competitions. Not only was she given the Outstanding Biology Teacher award at the Honors Luncheon, but they also sent her back to Fort Worth with world-class binoculars from Prentice Hall, a microscope from Leica Microsystems, and a flex camera system from Ken-A-Vision to further her educational expansion in the classroom. Most recently, she was honored at Texas Association of Biology Teachers’ annual luncheon during the Conference for the Advancement of Science Teaching, which proves that Hamilton is truly a rare species.

Voted “Best Place To Have A Baby” in Fort Worth.

by Fort Worth Child magazine

All the experts agree. For the fourteenth year in a row, Harris Methodist Fort Worth Hospital has been named “Best Place To Have A Baby” by the readers of Fort Worth Child magazine. More than 300,000 babies can’t be wrong. Find out what all the fuss is about: 1-888-4-HARRIS or TexasHealth.org.

Still the best place to have a baby

You are cordially invited to a disco party, benefitting the Fort Worth Promotion and Development Fund

DATE: Saturday, February 21, 2009

TIME: 7pm

PLACE: Fort Worth Convention Center

Table sponsorships available. To reserve your tickets or for more information, contact Linda Fulmer at 817-451-8740 or email lindafulmer@sbcglobal.net

EVENT CHAIRS Lisa and Matthew K. Rose

HONORARY CHAIRS Rosie and Mike Moncrief

AUCTION CHAIRS Becky and Henry Borbolla, III

VOLUNTEER CHAIRS Molly and Mitch Snyder

Revealing what the Texas Ballet Theater’s financial trouble could mean for Fort Worth

the

Raising Curtain

It’s opening night

and excitement runs high as finely dressed men and women finish sipping their cocktails and make their way toward ushers in doorways. Dimming lights invite patrons to take their seats. As darkness fills the hall, the murmurs turn into a blanket of silence over an audience waiting in anticipation for the curtain to rise. When the stage is revealed, it is flooded with dancers expressing beautiful stories through movement.

Seldom will the audience reflect on the happenings behind the curtain or beyond the stage, not to mention, the dedication it really takes to create such a performance. Since 1961, Texas Ballet Theater, formerly known as the Fort Worth Dallas Ballet, has served and represented Fort Worth by offering renowned artistic productions for local, national and international audiences. And now they turn to the community for financial help so that they may continue delighting patrons.

Usually this is the time of year the ballet can devote its focus to the launch of its new season and its annual blow-out performance of “The Nutcracker.” However, this season commenced with major financial worries, claims of artistic fraud and surprisingly poor attendance at opening performances.

Stage Fright

Multiple debts and low cash reserves had been kept private until the cancellation of the company’s tour in China, where the troupe was to perform “Cleopatra” at an international festival in Shanghai. With record attendance at last season’s performances, a solid artistic vision and highly skilled dancers, it came as quite a shock when the TBT board revealed its financial adversity. In order to stay afloat, the ballet needed an influx of $2 million ($1.5 million in pledges and $500,000 in cash) by the end of the year. The cause

for the financial crisis stemmed from a three-year absence of a development director, leaving duties in the hands of appointed board members. Other leading causes for the financial shortfall include a narrow support base and weak budgeting experience among staff.

The ballet’s budget for this year is $6.5 million, meaning a monthly expense of $542,000. This amount includes operating expenses and performance venue rentals with some months absorbing more funds due to larger scale performances. TBT relies heavily on the admission revenues from these performances; however, 40 percent of their revenue depends on donations. The reality of the situation is that donation amounts have been shrinking, and the turnout at their first stage appearances for the season were disappointing. TBT has taken measures to get back on its financial feet. They immediately launched a $2 million fundraising campaign and have chosen a development director, soon to be announced. In November, the Meadows Foundation, based in Dallas, assured that TBT would satisfy its $2 million goal. The timing of their $500,000 donation could not have been more felicitous since a majority of the $1.5 million previously pledged was contingent upon TBT meeting their goal. The TBT expects to raise an additional $2 million by the end of their fiscal year [June 2009]. To ensure fiscal stability, they have created a financial oversight committee consisting of Fort Worth and Dallas business leaders with tie-ins to the TBT board.

When the company dancers were first told about the problem, they initiated their own fundraising drive called Get Behind Your Ballet. The dancers hit the streets of Fort Worth and raised over $230,000 by hosting silent auctions, a benefit concert, downtown donation drives and a garage

sale—even knocking on doors in local neighborhoods. “The dancers have done more for the PR of the company than any professional could have done,” says Margo McCann, the interim managing director of TBT. Despite the looming obstacles, artistic director Ben Stevenson remains confident about the future of the company. “We have worked very hard and

are very proud of our company,” Stevenson said. “It would be such a loss if a company of such a high standard were to go under. I have not given up, and I really think with some strong fundraising, we can flourish. Viva TBT!”

Looking to the future, TBT, Bass Performance Hall’s resident company who shares the Hall’s stage with the Metropolitan Classical Ballet, has lined up several performances and events for the coming months. They will perform the popular holiday classic, “The Nutcracker,” at Bass Performance Hall from Dec. 5-21 and at Fair Park in Dallas from Dec. 23-28. Wachovia, the financial services company, has agreed to sponsor the performance through 2010. The TBT’s annual fashion show is scheduled for Dec. 11, and the Nutcracker children’s parties will occur on Dec. 14.

The Dancer’s Pointe

The troupe at TBT rehearses relentlessly for its performances. Weeks are spent just learning the choreography. When not rehearsing, many of the dancers keep limber through Pilates or Gyrotonic exercise, which employs movements found in swimming, yoga, gymnastics and tai chi. The merciless demand on their bodies is not highly compensated either, at least not monetarily. So, why do it? Lisa Kaczmarek, company dancer for TBT, explains: “I want to continue to learn and grow artistically. More than anything, I just want to stay healthy enough to keep dancing.” Dancers with a real love for their art find ways to survive in the competitive dance world. Their careers may include performing, teaching or working multiple jobs because for them, dance is their passion.

Joy Atkins has been dancing in Fort Worth for 22 years and was formally trained at TBT when it was known as Fort Worth Ballet. After earning her Bachelor of Fine Arts in Ballet from Texas Christian University, she spent the

TBT’s performance of “The Nutcracker.” When he heard from his wife about the financial troubles of TBT, he sent a sizeable donation showing his support.

Fellow performing arts organizations of Fort Worth have also lent a helping hand, knowing that when one artistic institution in a city suffers, the other arts soon begin to feel the effects.

Due to budget cuts, the ballet had to sacrifice live music from the Fort Worth Symphony Orchestra for their performances. Instead, TBT will use pre-recorded music, removing a long string of engagements for the FWSO. For the ballet’s October opening performance of Mozart’s “Requiem,” FWSO ensured live music by contacting the Garvey Texas Foundation to underwrite the $47,000 symphony performance. Schola Cantorum, the premier choral organization of Tarrant County, also donated its services for the show. Miguel Harth-Bedoya, musical director for FWSO, expresses nothing but support for the success of the ballet: “If Fort Worth were to lose its ballet, it would be devastating—a void in the totality of the city. It would be like a table missing a leg.” Anne Koonsman, president of the FWSO who has been with the symphony for almost 30 years, fully understands what a nonprofit organization must do to successfully maintain funding. “Constant monitoring and vigilance run a nonprofit organization responsibly,” she explains. “We also rely heavily on the generosity of our patrons.” Koonsman reveals that the amount TBT owes the FWSO is more than $80,000.

The TBT’s controversial decision to use prerecorded music for the 2008-2009 season has created protest from the Dallas-Fort Worth Professional Musicians Association [DFWPMA], who support the welfare and interests of local professional musicians. Raymond Hair, president of DFWPMA, claims that TBT has committed “artistic fraud” based on the fact that patrons purchased tickets priced with orchestral accompaniment, and says they are not getting what they paid for. “Live music adds an inseparable quality to the presentation of dance,” Hair says. “The absence of live orchestra deprives the patron of an important dimension—the spontaneity and freshness of theatrical ballet—just as the composer intended.”

Among the DFWPMA’s complaints is the TBT’s choice to send its artistic staff to China in June to obtain recordings of the National Ballet of China’s staff orchestra. The ballet plans to use the recording instead of FWSO for their “Cleopatra” performance in March. DFWPMA has protested the last two TBT performances by forming picket lines, distributing

leaflets and even displaying a giant inflatable rat with the phrase “TBT, Made in China” emblazoned on its chest. Hair adds, “They can expect the same treatment for the rest of their 2008-2009 performances.”

Encore, Encore

Closing the ballet would not only mean laying off the company’s 37 dancers, but it would also be devastating to Fort Worth’s art scene. McCann remains positive but expresses what closing the ballet would mean for the city: “It would be a tragic loss to the cultural fabric of the community. Fort Worth has first-rate art museums, opera, symphony, theater and ballet. All of this is a reflection of the people in the community and their cultural values. I am extremely confident and hopeful for our future. I cannot imagine the community not supporting this organization and allowing it to thrive.”

The loss of the ballet would mean home-grown balletic talent currently attending ballet schools and private studios across the city would have to seek out companies in other cities. Six-year-old beginner ballet student Gracie Burkhart dreams of being a prima ballerina and doesn’t understand why Fort Worth might lose its ballet. Burkhart receives her ballet instruction from Dian Clough West Dance Studio, one of many Fort Worth private studios, and is serious about developing her skills as a dancer. She has attended many ballet performances at Bass Performance Hall and shares why she loves going to the ballet: “The dancers are so pretty up on the stage. It is really hard for me to just sit in my seat. Someday I want to get up there and dance with them.” And with the continued support and financial assistance from the community and TBT’s patrons, the dance troupe just may be around long enough to make Gracie’s dream come true. fw

To find out ways to contribute to the TBT, call 1.877.828.9200 or visit texasballettheater.org.

TheirSteakingClaim

by Camille Torres

Vying for the title of the best high-end eatery on and around the southern strip of downtown Main Street, new restaurants take on a Fort Worth mainstay.

It’s no secret that Del Frisco’s Double Eagle Steak House has dominated southern Main Street and neighboring streets when it comes to fine dining, but as heavy hitters like Bob’s Steak and Chop House, Grace, Ruth’s Chris and Shula’s 347 enter the scene, the competition is heating up. Although the restaurants’ talented chefs battle it out in their respective kitchens, this is not a bare-knuckled battle. “We’re a tight-knit community down here. On any given day, we’re calling each other for advice, picking each other’s brains, trying each other’s food,” said Dane George, executive chef at Shula’s. While the competition may be a friendly one, that doesn’t mean each chef isn’t going to fight for his restaurant’s honor. So which eatery will establish itself as the powerhouse? That’s up to you.

Shula’s 347 Grill

817.870.2700; donshula.com

Sited at the Sheraton, Shula’s opened in June with George, a graduate of the Art Institute of Houston and the University of Houston’s Conrad Hilton College of Hotel and Restaurant Management, as its chef. Though George started in the industry at the age of 4 in his grandparents’ restaurant, he boasts 14 years’ professional experience—most recently as the chef at Fort Worth Chop House. George has also worked at Michael Anthony’s in Southlake and owned an Italian restaurant. Although his personal culinary style

has Italian influences, George appreciates the simplicity of steakhouse cuisine at Shula’s. “I come into the kitchen every day loving what I do and knowing that what I do today is going to make my guests happy,” he said.

The culinary creation of Hall of Fame football coach Don Shula, the restaurant offers an atmosphere that draws Wrangler and business suit sets alike. Marrying the feel of a high-end steakhouse with sporty flair, Shula’s features a classic, tailored dining room. Mahogany butcher-block tables and black leather booths rest on the dark wooden floors, and pigskin (the kind used for Wilson footballs) dons the walls. Pewter and stainless steel accents add to the masculine decor.

Though Shula’s menu offers everything from salads to burgers, it centers on the Shula Cut steaks. Making the restaurant chain truly unique, the certified Black Angus beef comes from the company’s stock that they breed, raise, harvest and age in Alabama. Cutting from the center most portions of the meat, Shula’s uses only the two core pieces, whereas some restaurants may serve

10 to 12 cuts from the same size of prime rib roll. Seasoned with kosher salt, thyme, pepper and paprika (the way Don Shula likes it), steaks cook on an open flame. Filet, New York strip, tenderloin, bone-in rib eye and cowboy cuts are among the most popular. “We like to let the product stand out,” George said. “We don’t try to dumb it down with a lot of sauces or garnishes that will overplay the center of the plate. The food is great, but we just try to make it simple.”

With each steak comes a starch and vegetable. We recommend the manly skin-on smashed potatoes with butter, heavy cream, salt, pepper and garlic. Steak doesn’t sound good? Try the house-smoked ribs. For fans of the other white meat, Shula’s serves a free-range, bone-in pork chop. After marinating for 48 hours in a house-made brine, the all-natural pork cooks on an open grill. And for those who prefer creatures of the sea, we recommend the ahi tuna. After a brief marinade, the sashimi-grade fish gets a Chinese five-spice seasoning before it’s seared on a flattop grill. Served with Asian slaw, the dish is light, yet hardy.

Executive Chef: Dane George

Chef’s Secrets

Greatest Culinary Influence: “My mother, by far” Culinary Philosophy: “I want to feed people like I like to be fed—good, clean, simple food at a fair price.” Favorite Dish to Prepare at Home: Breakfast Go-To Kitchen Tool: Chef’s knife Favorite Meal: “Roasted lamb shank osso bucco style with black-eyed pea ragout at Reata” If I Hadn’t Become a Chef: “I think I was born to be a chef. There’s never been anything else I’ve wanted to do. Chefing is in my blood.” Favorite Cowtown Restaurants: Reata Restaurant and Piranha Killer Sushi

Del Frisco’s Double Eagle Steak House

817.877.3999; delfriscos.com

A Fort Worth mainstay for more than a decade, Del Frisco’s has been perceived as producing the best steaks in the city. But with the arrival of restaurant newbies, will it remain reigning champion? Following Executive Chef Martin Thompson’s move to Grace (the brainchild of another Del Frisco’s alum), Anthony Felli took the helm in late August. A student of the school of hard knocks, Felli began as a dishwasher at an Italian restaurant when he was 16 and has been making his way up the restaurant ladder

since then. With 17 years’ experience—primarily in steakhouses—Felli has been with Del Frisco’s for three years.

So will the change of executive chef modify the restaurant? “The core values of this company have and always will be maintained,” Felli said. “As far as changes, no. When something’s great, you do your best to maintain it.” With the menu left as is, Felli will have the chance to let his “very simple” culinary style shine through daily features and Meet the Winemaker dinner events. “One of the reasons I work in a steakhouse is they tend to be very simple. It basically comes down to quality product and understanding how to maximize its potential as far as flavors and texture,” he said.

For example, the restaurant’s acclaimed USDA prime steaks are simply seasoned with salt and pepper before they are cooked in a high-temperature, top-heat broiler. Though filet mignon is most often a patron’s cut of choice, the bone-in filet is gaining popularity. Because the bone infuses the meat with juicy flavor, it has the marbled flavor of a strip loin with the lean, soft texture of tenderloin. “It’s the best filet mignon you can get as far as flavor profile goes,” Felli explained.

À la carte sides include standouts like asparagus (served al dente with clarified butter, salt, pepper and

toasted slivered almonds) and potatoes au gratin (cubed potatoes baked in a béchamel sauce and topped with black wax cheddar cheese). If you’re unsure which wine would best complement your meal, just ask for the assistance of the four-person sommelier team.

For diners looking for something different, we recommend the veal osso bucco, one of the menu’s hidden treasures. An osso bucco sauce (similar to classic marinara) and angel hair pasta accompany the flavorful 3-inch veal shank. According to Felli, the meaty dish is one of the best options on the menu. On the bar menu, try the sesameseared tuna. Crusted with black and white sesame seeds, the seared sashimi-grade yellowfin tuna is also available by request in the dining room. A drizzle of ginger soy sauce, along with wasabi cream, sriracha and ponzu sauce, completes the dish.

So what separates this restaurant from the rest? “Del Frisco’s is about great steaks for great people,” Felli said. “People are guests in our home, so we do our best to provide service that’s above and beyond.” And its customercentered credo is quite evident when looking around the comfortable yet upscale dining room. Framed photos of guests line the dark wood walls, reminders of all the special occasions celebrated at Del Frisco’s.

Chef’s Secrets

Greatest Culinary In fluence: “The first chef I ever cooked under, Dan Meyer in California” Culinary Philosophy: “Simplicity and freshness”

Favorite Dish to Prepare at Home: “A well-marbled rib eye” Go-To Kitchen Tool: Chef’s knife Favorite Meal:

elephant garlic spread on crostini with goat cheese, balsamic-marinated tomatoes, fresh basil and black pepper If I Hadn’t Become a Chef: “The only thing I remotely considered was law enforcement.” Favorite Cowtown Restaurants: Ferre Ristorante e Bar and Piola Italian Restaurant & Garden

Grace

817.877.3388; gracefortworth.com

The new kid on the block, Grace, opened on Halloween. After running some of the city’s finest restaurants since the ’90s (including Del Frisco’s for 12 years), Adam Jones decided to open what he hopes will be Fort Worth’s premier restaurant. Blaine Staniford is executive chef, while self-taught Martin Thompson is the executive sous-chef. With 14 years’ experience and a degree from the Culinary Institute of America, Staniford was at the helm of Fuse in Dallas. Celebrated for his creative cuisine, he has appeared on “Rachael Ray’s Tasty Travels” and “Good Morning Texas.” Thompson,

former executive chef at Del Frisco’s, boasts 20 years of experience, all the while working with Jones.

With fresh, bold flavors and high-quality ingredients, Grace serves modern American classics on its proteindriven menu. Such local products as all-natural, freerange chicken from West Texas and seasonal ingredients ensure first-rate dining. À la carte options include everything from veal Milanese to house-made pastas to red velvet cake. A Meyer beef filet impresses with its natural flavors. The hormone-free meat is the product of cows raised in Montana under superior conditions. New York strip and rib eye cuts are similarly seasoned with salt and pepper and cooked under radiant broilers. Seasonal fish, lamb chops and ricotta cheese dumplings with brown butter are additional standouts. But we recommend the Akaushi Kobe strip or short rib. Raised just outside Waco, the Akaushi cattle are the only of its breed outside Japan. The melt-in-your-mouth meat grades three levels above prime and even boasts high levels of monounsaturated fat, which is proven to lower cholesterol. Also, try the braised short rib. Marinated in red wine and cooked slowly in veal-based stock at a low temperature, it comes with po-

tato puree and roasted baby vegetables.

In Grace’s dining room, a glass-enclosed, temperature-controlled wine room takes center stage, while a Champagne wall tempts taste buds. Named for Jones’ wife, Caroline Grace, who was also the eatery’s interior designer, the restaurant is decorated with neutral tones that play off walnut, stainless steel, glass and mirror accents. For small bites and cocktails, the bar, complete with an outdoor terrace, is more casual and comfortable. Private dining rooms with audio/visuals can be reserved for guests to enjoy a selection of the menu.

The overall result is what Jones calls an “upscale comfortable” atmosphere. “It’s a Fort Worth setting where everyone is friendly with not a lot of protocol,” Jones says. “This is the restaurant Fort Worth has been waiting for,” Thompson added. “It’s the type you’d find in Dallas. Visually, it’s something Fort Worth hasn’t seen.” So what does Grace really have to set it apart from the rest? “Creative dishes and fresh seasonal sides,” Staniford said. But according to Jones, “The biggest thing that separates Grace from Fort Worth is myself, an outstanding culinary team, and a back-of-the-house team that makes it click.”

Executive Sous-Chef: Martin Thompson

Chef’s Secrets

(Thompson) Greatest Culinary Influence: “My mother—growing up, watching her cook and working hand-in-hand with her as a child” Cooks at Home: “Rarely. I go out or my wife cooks.” Go-To Kitchen Tool: Tongs Ingredients to Always Have at Home: Butter, fresh-ground pepper Favorite Meal: “Our braised short ribs” If I Hadn’t Become a Chef: “I’d be in the financial market.” Favorite Cowtown Restaurant: Japanese Palace (Staniford) Greatest Culinary Influence: “My grandparents—down-home Southern cooks who make everything from scratch” Cooks at Home: “Maybe once a week for my girlfriend” Go-To Kitchen Tool: Pepper mill Ingredients to Always Have at Home: butter, soymilk, coffee Favorite Meal: A 24-course tasting menu at Alinea Restaurant in Chicago If I Hadn’t Become a Chef: “I’d probably be in business consulting like my dad.” Favorite Cowtown Restaurant: Thai Tina’s

Ruth’s Chris 817.348.0080; ruthschris.com

One of Dallas’ go-to steakhouses, Ruth’s Chris is a new Fort Worth contender connected to the Hilton across the street from Del Frisco’s. The question is, can it hold its own in Cowtown? Since the restaurant opened in April, executive chef Tony Gale says Fort Worth has treated them well. “There are a lot of steakhouses, but I think there’s enough demand for us all. Even the other steakhouses have received us well,” he said.

A graduate of the Collin College culinary arts program, Gale has been cooking professionally for 13 years. Born and raised in New Orleans, he garnered experience in the French Quarter, then went on to work at the original Ruth’s Chris prior to Hurricane Katrina. A perfect fit for the classic steakhouse with New Orleans influences, Gale gets to let his Cajun Creole-style shine with such daily specials as blackened red snapper with Cajun hollandaise.

But here in Fort Worth, it’s the cowboy rib eye (a thick, juicy, 22-ounce, bone-in steak seasoned with salt and pepper and cooked in an 1800-degree broiler) that is ordered most often. It announces its arrival at the table with the Ruth’s Chris signature sizzle. Served on a 500-degree plate with a pat of butter, each bite—from the first to the last—is hot. À la carte family-style sides accompany steaks. Creamed spinach (chopped spinach in a white pepper cream sauce), sweet potato casserole (just like Grandma’s blended sweet potatoes with sugar, butter, seasoning and eggs, baked and topped with brown sugar and pecans) and potatoes au gra-

tin (baked scalloped potatoes with five cheeses and a cream sauce) are standouts. Other notable dishes include a whopping 40-ounce porterhouse for two, lamb chops and herbcheese stuffed chicken breast with thyme and lemon. And if you’re craving Creole, Cajun offerings like New Orleansstyle barbecued shrimp, Louisiana-style seafood gumbo and bread pudding are sure to please.

The multi-level restaurant’s private banquet rooms with audio/visuals for presentations are booked nearly every night, so make large group reservations in advance. Light brown metallic walls and stainless steel accents give the restaurant a stylishly modern vibe. Ruth’s Chris’ contemporary and casual yet upscale décor offers an updated spin on traditional steakhouses. “Our guests are paying good money for the product, but we don’t want them to feel like they have to dress or act a certain way,” Gale said. “ We want them to relax, which is a New Orleans concept.” It’s this Southern hospitality and the Ruth’s Chris sizzling steaks that separate the restaurant from the pack, Gale says.

Executive Chef: Tony Gale

Chef’s Secrets

Greatest Culinary Influence: “The city I grew up in. It’s all about food in New Orleans. That’s what we live for down there—food and Mardi Gras.”

Favorite Dish to Prepare at Home: Crawfish etouffee Cooks at Home: Twice a week for wife and son Go-To Kitchen Tool: Tongs Ingredients to Always Have at Home: Cajun blast seasoning, onions, peppers Favorite Meal: Boiled crawfish If I Hadn’t Become a Chef: “I’d be a P.E. teacher and a high school football coach.”

Bob’s Steak and Chop House bobs-steakandchop.com

Set to open Jan. 12 at the Omni Fort Worth Hotel, Bob’s has already developed a dedicated following at its Dallas, Grapevine and Plano locales. The traditional American steakhouse is known for its high-quality beef, which is all USDA prime. “You can come in, have a great steak, some great wine, but that doesn’t mean we won’t have some really good seafood, too,” said Ed Netzhammer, general manager of the Omni Fort Worth Hotel.

In the dining room, dark woods exude simple elegance, while multiple windows allow ample natural light. In the center of the space, a wine room holds the restaurant’s 300 different kinds of vino. At each table, there is a jar of housemade pickles and peppers—a Bob’s trademark.

Though no one can predict what will be the restaurant’s signature dish, in the other locations, the top picks have been the prime filet and strip steaks. Broiled at a high temperature, the meat is flavored with salt, pepper and butter. For those looking for something a little different, the 16-ounce bone-in veal and the two 8-ounce pork chops with homemade applesauce are tasty options. We also recommend the roasted duck with green peppercorn sauce. If you prefer seafood, don’t leave without trying the Maryland-style crab cakes. Served with honey mustard sauce, they promise to give your taste buds a treat.

Each meal comes with a sweet glazed carrot, one of Bob’s signatures. Separate sides include creamed corn, sautéed spinach and mushrooms, and skillet-fried potatoes topped with sautéed onions and peppercorn gravy.

But what is it that really sets Bob’s apart from the other restaurants wrangling for the top position? “Bob’s has a style of service that’s great for the area, superior-quality

steaks and wine, and a terrific overall ambiance. It’s really a special place to dine,” Netzhammer said.

“I moved to Fort Worth about two years ago,” he added. “A little before that, I heard the mayor talk about the Fort Worth way, but I never knew what it was until I moved here. My hope is that you really feel like you’re in Fort Worth at Bob’s.” According to Netzhammer, the restaurant’s genuine, warm service will create a dining experience where the younger generation will celebrate prom and the older will commemorate anniversaries. “We want locals to feel very comfortable here,” he said. Such services as valet parking separate from the hotel will add to the experience.

Whether you’re celebrating a special occasion or just indulging in a worry-free Saturday, we recommend ending the evening with one of Bob’s house-made desserts. We’re partial to the carrot cake with whipped cream cheese frosting and chopped walnuts, as well as the marbled chocolate amaretto cheesecake finished with whipped cream and topped with toasted almonds. But the pièce de résistance is the brownie sundae. Though it sounds mundane, it’s a decadent peanut butter and chocolate brownie topped with triple chocolate and peanut butter cup ice cream, smothered with pecan chocolate butternut sauce, crowned with whipped cream and a cherry. fw

Adding Luxury to the Holidays

Park Place Motorcars Fort Worth promises to make your holidays memorable.

268-HORSEPOWER V-6 ENGINE, 19-INCH 10-SPOKE LIGHT-ALLOY WHEELS, 7-SPEED AUTOMATIC TRANSMISSION AND A STANDARD PANORAMA SUNROOF

Treat yourself to a new, shiny toy this Christmas with the all-new Mercedes-Benz GLK or the Lexus GS 450h Hybrid.

From a long line of award-winning SUVs, comes the all-new GLK series, a compact luxury SUV that fits any lifestyle. On the outside, the GLK’s efficient design lets you take even the tightest shortcuts—while on the inside, 54.7 cubic feet of cargo space allows you to haul everything you’ll need for holiday vacations. With just one look, it’s easy to see: this Mercedes-Benz is up for whatever you are.

And the same goes for the Lexus GS 450h Hybrid, which defines rebellious luxury. Fusing eco-friendly power and fuel economy with luxury sports sedan performance, you could say this is a luxury sedan with an environmental heart. Exemplifying Lexus’ unwavering commitment to deliver class-leading value and cutting-edge style, the GS 450h Hybrid offers smooth, powerful acceleration paired with an uptown interior.

With more standard features than ever before, these vehicles are ready to elevate both Mercedes-Benz and Lexus’ tradition of pure driving pleasure.

Lexus GS 450h Hybrid

340-HORSEPOWER V-6 ENGINE, 18X8-INCH 5-SPOKE ALLOY WHEELS, ELECTRONICALLY CONTROLLED CONTINUOUSLY VARIABLE TRANSMISSION (ECVT)

We’re with you. Arlington Memorial Hospital is pleased to offer digital mammography. Digital mammography is significantly better at detecting cancer than conventional film mammography according to the National Cancer Institute, especially for women under 50 and women of any age with dense breasts. And because the image captured is digital and can be enhanced by a computer, there’s less exposure to radiation. With this leading edge in technology, the registered technologists and radiologists on the medical staff bring a high level of care for you as an individual. Digital mammography creates a high-definition image so clear, you can actually see breast cancer survival rates going up.

To schedule your digital mammography screening please call 817-548-6564 or for more information visit ArlingtonMemorial.org

Digital Mammography

Local corporate philanthropists spread cheer yeararound in Fort Worth

Although generosity and good works on behalf of those less fortunate than ourselves are year-around concerns, during the holiday season, the do-gooder bells of charitable giving toll louder than usual as annual toy drives, charity events and philanthropic fundraising campaigns pack the calendar. Even in tough economic times, the spirit of brotherly love is strong in Cowtown, and whether it’s sending kids to school with canned goods for needy families, attending charity auctions or simply writing a check to a cause near and dear to your heart, the benefits of such efforts are clear.

The Spirit of Giving

by elaine rogers

ynn Tharr, vice president of development for United Way of Greater Tarrant County, says: “Traditionally, there’s the individual psychology that this is the season when we’re thankful for what we have, and that often inspires thoughts of wanting to help others too. I’m not sure whether that always translates over to the corporate mindset, but a lot of large companies in Fort Worth give very generously.”

The Association of Fundraising Professionals reports that the last three months of any calendar year are a crucial time for corporate foundations and charitable organizations, with 40 percent of all charities raising from onethird to one-half of their funds in the last quarter of the year, and three of every 10 charities raising 50 percent or more of their contributions during that time. Besides the extra boost that may come from our traditional notions of holiday generosity, Tharr says year-end fund drives make business sense for reasons ranging from end-of-year tax benefits for charitable donations and the implementation of start-of-year payroll deductions for employees making individual pledges of funds.

Like many nonprofits, United Way schedules its annual fundraising campaign from October through December, and Tharr says it’s a “win-win situation” when employees unite for charitable causes because their employers, in turn, maximize those efforts with matching funds. “It’s a big morale-booster when companies get their employees to come together for fund drives, and then when they step up to the plate with matching funds … it is a real sign of corporate citizenry.”

Fundraising professionals are quick to point out, however, that, both on a personal and corporate level, it’s difficult to measure what types of gifting are more meaningful or important than others—and impractical to try. Businesses have traditionally led the charge in our giving-backto-the-community campaigns, earmarking funds for cash contributions and even establishing foundations to make disbursements aimed at improving the communities of their employees and clients. But the experts say direct giving is just one piece of the corporate philanthropic puzzle, as companies frequently integrate their resources of time and money in ways that amplify the efforts of individual donors—sponsoring fund drives, encouraging community volunteerism, matching employee donations and even establishing charitable foundations to disperse monies year-around to specially selected causes.

“Giving comes in so many forms,” says Liz Sisk, president of the Greater Fort Worth Chapter of the Association of Fundraising Professionals. “It’s hard to recognize, or even to identify, which organizations or groups might give back more than others, or to attach a higher value to one group’s philanthropic efforts versus another’s … And although a lot of organizations enjoy the benefits of attaching their names to a good cause and the publicity that comes with that, others are very private about what they do.”

Tracking the activities and characteristics of charitable foundations and grantmakers nationwide, the Foundation Center in New York includes 11 Fort Worth-based corporate foundations in its database, and Grant Domain main-

United Way

Lynn Tharr vice president of development, United Way of Greater Tarrant County

Alcon Laboratories Inc.

$167 million in both cash and in-kind contributions over the past four years

Sara Woodward director

of humanitarian and community services, Alcon Laboratories, Inc.

tains a similar online database of funding sources. However, Sisk offers the insight that the lists of “big donors,” such as the Amon G. Carter Star-Telegram Employees Fund and contribution programs of companies like Quicksilver Resources Inc. and Radioshack Corporation, are just a starting point for any discussion of corporate philanthropy at the local level. Gauging who’s doing most of the giving can be a challenge, she explains, because many private individuals and businesses make charitable donations with little or no fanfare, altruistically employing the famous motto, “giving is its own reward.”

As corporate membership on various charitable boards fluctuate, nonprofit insiders say company commitments to specific grants and nonprofit organizations frequently mirror the changes. “There are different engines that drive the need to be a good corporate citizen,” Sisk adds, “and things change a lot from year to year in terms of donors and leadership within the ranks of various charities. As a result, Tharr says, companies frequently readjust which causes they choose to support. She also notes an ever-increasing “profligration of 501c3 nonprofit agencies,” and adds: “Because there are tremendous needs in our communities, we’re seeing an increased crush of nonprofit organizations that are being created to help meet those needs.”

Nationwide, about one-fourth of grant dollars go toward education, making it a top priority for corporate foundations across the nation. Actions of many Fort Worth philanthropists support that statistic, with gifts ranging from Encana Corporation’s $400,000 grant to fund an expansion of North Central Texas College in Bowie, and $625,000 grants Chesapeake Energy contributed in 2007 and 2008 to fund disadvantaged youth scholarships in Fort Worth and Dallas.

Wherever local corporations put their charitable efforts and dollars, it’s clear that a wide variety of Fort Worth businesses are surely walking the walk as well as talking the talk. Here’s a sampling of what you’ll find if you take a look at the giving habits of some of our corporate neighbors:

Alcon Laboratories Inc.

Alcon Laboratories Inc., a manufacturer of ophthalmic surgical products and pharmaceuticals, cites $167 million in both cash and in-kind contributions over the past four years, with the lion’s share of that represented by The Alcon Foundation’s funding of medical mission work that mirrors a corporate goal of preventing blindness and promoting eye health. With Forth Worth serving as the U.S. hub for the Switzerland company, Alcon also spreads cash contributions to local beneficiaries ranging from the Fort Worth Opera and Casa Manana to Evermond ISD. Also, Alcon’s local employees participated in this year’s Trinity Habitat For Humanity’s “Building on the Dream” campaign.

Sara Woodward, Alcon’s director of humanitarian and community services, explains that Alcon pursues similar direct giving and volunteerism programs in employee communities sprinkled throughout 75 countries, but the company’s emphasis remains on in-kind donations of equipment and support for organizations like ORBIS’ Fly-

Pier 1 Imports Inc. has raised $28 million on UNICEF’s behalf

ing Eye Hospital and other nongovernment organizations aligned with its corporate mission. “We try to give synergistically,” Woodward explains, “but the primary goal is to support nongovernment organizations with cash, products and equipment to improve eye care worldwide.”

Tough Times

According to the Urban Institute’s Center on Nonprofits and Philanthropy, the nation’s foundations have assets tallied at around $600 billion, with annual grants surpassing the $40 billion mark. Additional research by the Foundation Center, a leading national authority on philanthropy, notes that, with inflation adjustments, corporate foundation giving has nearly doubled since 1990. This represents a slower rate of donation growth than other foundations; grants from corporate foundations accounted for 10 percent of overall foundation giving in 2007 compared to 17 percent in 1990.

Most company-sponsored foundations maintain relatively small endowments and rely on annual contributions from the company to support their programs. Recent studies show that foundation expenses and spending patterns are typically consistent from year to year. Independent foundations, with mandated payouts based on net assets, are particularly vulnerable to stock market declines and, because volatile economic conditions do affect assets and giving levels, some foundations build their endowments in good economic times in order to maintain somewhat consistent giving levels during lean years.

Pier 1 Imports Inc.

Greg Humenesky

executive vice president

of human resources, Pier 1 Imports

Headquartered in Fort Worth, Pier 1 Imports Inc. has a long history of neighborhood philanthropy plus several pet projects. Twenty-three years ago, the company implemented an adopt-a-school program and became the active sponsor of a local campus, E.M. Doggett Elementary School. Employees run a Clothing Closet program for the school in addition to other ongoing educational programs, and this type of local outreach initiative seems a more personal take on Pier 1’s large-scale corporate commitment to UNICEF, the United Nations Children’s Fund. Since 1985, the company has raised $28 million on UNICEF’s behalf. Pier 1 also doubles its employee contributions to United Way of Tarrant County—staffers raised $180,117 in 2007—with a dollar-for-dollar matching program, and in 1991, the company tagged the Susan G. Komen for the Cure breast cancer foundation as another pet project, donating $5 million to the cause to date and pledging $250,000 from the proceeds of several specially marked products this past year.

Burlington Northern Santa Fe Corporation

A regular on The Foundation Center’s list of Fort

“[Amon Carter] probably set the pace in a lot of ways for the level of giving and support we see today in Fort Worth.”

Liz Sisk president, FW Metro Chapter of the Association of Fundraising Professionals

Worth corporate philanthropists, railroad giant Burlington Northern Santa Fe Corporation distributes millions of dollars nationwide to communities where its 40,000 employees reside via its corporate giving arm, BNSF Foundation. In 2006, the foundation’s largesse topped $7 million, and media relations spokesperson Jim Rogers says Texas gets a generous piece of that pie, with 3,000 local employees and $1 million earmarked for local charity grants this year. Upper-level employees frequently serve on local charity boards, he notes, and the company commonly “rounds up” employees to participate in charity events ranging from the Special Olympics to Cowtown Brush-Up. “United Way is a primary focus for us, and we’re the second largest contributor to the United Way of Greater Fort Worth,” Rogers says, adding that employees contributed $2 million to the organization this year, and company-matching funds increased that figure by another $250,000.

A Generous Tradition

Fort Worth historians claim that Cowtown, in the past, has enjoyed more foundation funds per capita than any other community in the nation, thanks to the largesse and generosity of benefactors such as the Sid Richardson Foundation, the Bass Foundation and the Burnett-Tandy Foundation. Amon G. Carter, renowned as a city pioneer, longtime publisher of the Fort Worth Star-Telegram and large-scale philanthropist, is generally credited with inspiring other wealthy Texans to maintain a hometown focus and follow his lead with their own community contributions. Founded in 1945, the Amon G. Carter Foundation reported charitable gifts totaling $335 million by 2005, and its corporate arm, the Amon G. Carter Star-telegram Employees Fund, routinely gifts $1.1 million to local charities each year.

“There’s no doubt that Fort Worth corporations are generous and good supporters of large nonprofits, golf tournaments and the arts, and a lot of that points back to Amon Carter,” observes Liz Sisk, president of the Greater Fort Worth Chapter of the Association of Fundraising Professionals. “He probably set the pace in a lot of ways for the level of giving and support we see today in Fort Worth.”

XTO Energy

Tapped last month as 2008’s Outstanding Corporate Philanthropic Organization by the local chapter of the Association of Fundraising Professionals, XTO Energy has a strong record of community support with company-wide fundraising drives, matching gift programs and generous cash donations. Lindsey Dingmore, the company’s manager of governmental and regulatory affairs, notes that XTO’s charitable giving is large-scale as the company funds and supports hundreds of charities, including local partners ranging from the Chisholm Trail chapter of the American Red Cross, Big

XTO Energy named 2008’s Outstanding Corporate Philanthropic Organization

Lindsey Dingmore manager of governmental and regulatory affairs

Vaughn O. Vennerberg II executive vice president administration, XTO Ener gy

Brothers/Big Sisters, Safe Haven and Tarrant Area Food Bank to the American Diabetes Association, Cystic Fibrosis Foundation and American Cancer Society.

Outlining a philanthropic philosophy that focuses on organizations that address basic human needs, disease prevention, nature preservation and community activities, Dingmore says specific examples range from $500,000 committed several years ago to the American Red Cross tsunami relief efforts, another $500,000 devoted to hurricane Katrina relief efforts by the Red Cross and other organizations, and then $60,000 earmarked in 2008 for additional projects of the Chisholm Trail chapter. “That’s pretty typical for us,” Dingmore explains. We like to develop relationships with organizations, and then we partner up with them on different projects from year to year.

Recently, the company donated $800,000 to help fund capital building campaigns for the Ronald McDonald House and the Fort Worth YMCA, and spent $250,000 to finish out offices for the Center of Hope in Parker County, providing rent-free office space to the local charity. Besides promoting scholarship programs and local park restoration efforts, the company contributes routinely to nature preservation organizations like Ducks Unlimited, Nature Conservancy, Quail Unlimited and Streams and Valleys.

Texas Health Resources

Texas requires nonprofit hospitals to benefit their local communities by reinvesting a portion of their annual revenues, and Texas Health Resources, headquartered in Arlington with its flagship hospital in Fort Worth, embraces the challenge. In addition to government-sponsored indigent health care and charity care totaling almost $118 million, THR claims 2007 charitable gifts totaling $15.6 million in community health programs, volunteer hours and both cash and in-kind donations. Employees regularly join forces in shelter adoption programs and United Way Day of Caring events that help feed the hungry and homeless.

Americredit

Another local benefactor, automobile finance company Americredit lists the March of Dimes, the Salvation Army (both for seven years) and United Way (for 12 years) as its primary philanthropic initiatives in America. The company encourages employee volunteerism with a Dollars For Doers program that pays $5 for every hour, up to 50 volunteer hours, and also allows workers to spend eight paid hours per quarter doing volunteer work.

TXU Energy

TXU Energy donates $1 million a year to charitable organizations like United Way, Meals on Wheels and the American Red Cross, but its major focus has been on programs like TXU Energy Aid, which provides energy assistance workshops, care for the elderly and energy assistance to low-income customers. Since 1983, the company has provided $45 million in family assistance to 320,000 families, and over the next five years, expects to provide $150 million in this type of aid. fw

The Omega Financial Group

The Omega Financial Group has chosen to assist in an area which is a new and exciting one — Cook Children’s Leukemia-Lymphoma Program — a comprehensive diagnostic, treatment and research program designed to improve the lives of children suffering from leukemia, lymphoma and related forms of childhood cancer. If you would like to learn more about this important program, please call 682-8854105. Or if you would like to learn more about Cook Children’s, please visit www.cookchildrens.org. You’ll enjoy the feeling of helping this worthy endeavor as much as we do. There are scores of ways that companies and individuals can support the professionals who take care of the kids at Cook Children’s.

or

WorthFraming [ [

a jewel of a time

Neiman Marcus Fort Worth played host to Jewel Charity Ball’s “An Evening to Treasure,” benefiting Cook Children’s Medical Center. The extravagant Ball, featuring the theme “Jewel of the NIle,” will take place Jan. 10. Olivia Kearney, Peter Schuette

1

t reasurinG our children

Jewel Charity Ball held “An Evening to Treasure” at Neiman Marcus Fort Worth, benefiting Cook Children’s Medical Center.

1 Janey hodges, Allison

PJs on the Patio PJ wearers enjoyed the laid-back atmosphere and prizes at Joe T. Garcia’s as part of Ronald McDonald’s PJs on the Patio event.

1

Marshall Brown Associates&

Implants

white hot whole-in- one

Following The Henry House Foundation’s golf tournament at Mira Vista Country Club, spectators and PGA pros attended the Foundation’s “White Hot Night” gala.

1

Before the Charity Auction and Art Sale, inductees to the National Cowgirl Museum were invited to attend a cocktail party at the home of Martha Hyder.

1 Chad isham, diana Vela

2 Barbara Buhler Lynes, Tricia Taylor dixon

3 Emmy Lou presscot, Louisa McElwain

reD carpet

The Lone Star International Film Festival hosted a cocktail party at the Modern Art Museum to present a preview of “They Came to Play.”

1 Stephanie Barron, Kelley Loyd, Maggie Truitt

2 Brittany Cook, John Storm, Beth Owens

a fierce festival

Joe T. Garcia’s played host to the 11th Annual Panther Club Fall Festival, benefiting the Boys and Girls Club.

1 Ethan & Kristen Boothe

2 amanda Barrett, Brandee reeves, r yan Wiggins

moDern art

Art patrons enjoyed viewing the Modern Art Museum’s most recent exhibition of photographs and videos, “No Room to Answer,” by the collaborative team Hubbard/Birchler.

1 dave & pam Merker

2 Sandi adkins, Cheryl Clark phOTOgraphy By Sandy TOMLinSOn

STEADY.

Serving Texans since 1896.

Decker Jones. Consistantly ranked among Tarrant County’s Best.

Fort Worth, Texas magazine’s annual Top Attorney issue

hile those noted were picked by their peers, they are not necessarily the top-rated in their field. Many highly regarded professionals do not appear on this list, which could have occurred for many reasons: youthfulness/newness to the area; voting for oneself, partners or colleagues; or a sub-specialty so narrow as to preclude mention. As there are many fields of practice, our survey could not include them all.

By including an attorney in the list, Fort Worth, Texas magazine in no way recommends or endorses his/her service. We desire to provide useful information to supplement what you learn from other sources. If you have a good relationship with an attorney, do not let this cause an unnecessary change. Simply use these results as one part of your search when you find yourself in need of new counsel.

BOLD indicates 10 or more votes. BOLD names are listed in descending order according to number of votes. Asterisk indicates equal number of votes.

TOP ATTORNEYS 2008

The number of attorneys is almost as vast as their areas of concentration. To help you learn more about the legal arena and its players, we asked area attorneys to name the best lawyers in selected fields. In their collective opinion, these are Tarrant County’s Top Attorneys.

Issues regarding the body of rules, regulations, orders and decisions created by administrative agencies of government.

Mark Midkiff

Dee J. Kelly, Jr.

James Schell

alternative dispute resolution

Practice of resolving legal disputes through mediation, collaborative law, arbitration or other non-litigation methods.

Wade McMullen

John Allen Chalk

Kight Higgins

John Hughes

Roland Johnson

M. Beth Krugler

anti-trust

Issues regarding competition legislation, including price setting and collaborations that result in monopolistic practices.

Paul Bessette

Joe Cleveland

Marshall Searcy

Jason Smith

Jon Suder

Walter Tate

R.H. Wallace appellate

Issues regarding appeals of a lower court’s ruling.

David Keltner

Wade Birdwell

Donald A. Ferrill

Joe Spence

Russell Barton*

Thomas Michel*

Randy J. Hall

Steve Hayes*

David Johnson*

Chris Nickelson

Karen Precella

Dabney Bassell

Frank Gilstrap

Jeff Kobs

Brent Shellhorse

Matt Stayton banking

Issues regarding state and federal statutes on bank regulations.

Veronica Chavez-Law*

Dan Lowry*

Paul Bradford

Charles Curry

Elliott Garsek

Brandon Hill

Bruce McGee

Nicholas Pappas

Wade Purtell

Dennis Swift

Dan Sykes

Walter Tate

James Webb

bankruptcy

Issues regarding the rights and responsibilities of debtors and creditors in bankruptcy proceedings.

J. Robert Forshey

Behrooz Vida

Michael McConnell

John Bonds*

Jeff Prostok*

Patrick West

Pamela Bassel

Leticia Evans

Mark French

Barbara Hargis

James Ince

Frank Jelinek

J. Michael McBride

St. Clair Newbern

Ian Peck

John Penn

Mark Petrocchi

Stephen Pezanosky

Joseph Postnikoff

John Saitis

Henry Simon

Robert Simon

Clay Taylor

business/commercial litigation

Issues regarding the formation and financing of business or commercial enterprises.

Robyn Accipiter

Greg Barberee

Gerald A. Bates

John Allen Chalk

David Childress

Craig Crockett

Russell Devenport

Charles Florsheim

Michael L. Forman

Sadie Harrison-Fincher

Kathy Heffernan

Leslie Hunt

Kris Landrith

Rich Lowe

Evan Malloy

Brad Rice

Randall Schmidt

Marshall Searcy

Mack Ed Swindle

William M. Warren

civil litigation

Disputes that do not fall under more specific categories.

Marshall Searcy

Roland Johnson

Steve Madsen

Frank Hill

James Barlow*

Andrew Sims*

Jennifer Neubauer

Cade Loveless*

William Warren*

Alex Harrell*

Brooke Ulrickson*

R.H. Wallace*

John Proctor

Mack Ed Swindle

Andrea Cottrell*

Albon Head*

Daniel O’Brien*

Michael Peck*

Michael Schneiderman*

E. Michael Sheehan*

Bill Bogle

Geno E. Borchardt

Dave Childress

Hugh Connor

Monika Cooper

Craig Crockett

Mark Dugan

Walker Friedman

Terry Gardner

Jennifer Henry

Bruce James

Dee J. Kelly

Bill Kirkman

Johnathan Lively

Kleber Miller

Shayne Moses

George Muckleroy

Brad Parker

John Proctor

Joseph Regan

David Skeels

Melody Wilkinson construction

Issues regarding matters involving contractors, surety, landowners and government agencies dealing with construction disputes or litigation.

Joe Tolbert

Randall Dean

Matthew Motes*

Richard Wiseman*

Robyn Accipiter

Christian Ellis

James Gordon

Stephen Harrison

Wesly Maness

Hunter McLean

Stephen Polozola

Brad Rice consumer

Issues regarding regulations within the consumer marketplace, including (but not limited to) warranties, credit cards and e-commerce.

Gerald A. Bates

Nancy Bonilla

Michael A. Forman

Charles Hamm

Jerry Jarzombek

Thomas Myers

John Wolffarth

corporate finance/mergers & acquisitions

Issues regarding transactional law dealing with agreements between two companies that are adjusting their differences by mutual consent.

S. Benton Cantey

Elliott Garsek

Charles Milliken

Hurshell Brown

Brian Barnard

Scott Barnhart

G. Thomas Boswell

Stockton Clemons

David Cook

Charles Florsheim

William Greenhill

Justin Hoover

John Hunter

Calvin Jackson

Sam Karnes

Stephen Litke

Rich Lowe

Evan Malloy

Vernon Rew

Rice Tilley

Wayne Whitham

criminal

Issues regarding crimes and their prosecution.

Mark Daniel

Tim Evans

Jeff Kearney

Jeff Stewart

W. Reagan Wynn

Scott Brown

Cass Callaway

Robb Catalano

Paul Conner

Lance Evans

William Harris

Don Hase

Michael Heiskell

Francisco Hernandez

Tom Hill

Christy Jack

Ashley Johnson

Jeff Kennedy

John Kennedy

Chad Lee

Cheyenne Minick

Jim Minter

Larry Moore

Kenneth Mullen

William H. “Bill” Ray

Leon Reed

Santiago Salinas

Joe Shannon

Jonathan Simpson

Jack Strickland

Greg Westfall

family law

Issues regarding marriage, divorce, spousal support, adoption or child custody.

Stephanie Woodard

James Loveless

200 Fort Worth Club Building

306 W. 7th Street

Fort Worth, Texas 76102

817.332.1391

fax 817.870.2427

www.browndean.com

This premier civil litigation firm specializes in solving its clients’ problems in aviation, business, commercial, condemnation, construction, railroad and insurance defense/subrogation cases. The firm was founded in 1922 by Judge Jesse Brown and has been in continuous operation for 86 years in downtown Fort Worth, and located on the second floor of the Fort Worth Club Building since 1959. All 22 attorneys are members of the State Bar of Texas and the Tarrant County Bar Association. The firm has been rated “AV,” the highest rating possible, by Martindale-Hubbell during the firm’s entire existence. Over the years, four of the firm’s lawyers have received the prestigious Blackstone Award from the Tarrant County Bar Association: Judge Jesse Brown, Abe Herman, Judge Ardell Young and Beale Dean.

Jordan Parker

J. Benjamin Barlow*

Lauren Duffer*

Lisa Hoppes*

Anita Cutrer

Barbara Armstrong

Jennifer Caldwell

Adrienne Clements

Mark Cochran

Paul Conner

B.C. Cornish

Heidi Cox

Karen Cushman

Rachel Dalton

Raymond Daniel

Lori DeAngelis

Janet Denton

Lindsay DeVos

Lydia Dews

Brenda Ferguson

Stephanie Foster

Tina Harris

Tom Hill

Robert Hoover

Heather King

J. Steven King

Curran Kubes

David Kulesz

Bob Leonard

Ken McAllister

Rachel Moore

Stephen Naylor

Gary Nickelson

Lee Owens

Susan Paquet

Elizabeth Parmer

Richard Price

Matthew Riek

Laurie Robinson

Mark Rosenfield

Janice Schattman

Kevin Schmid

Justin Sisemore

Donna Smiedt

Lori Spearman

Tiffany Spencer

Patricia Stanley

Wayne Ward

Jennifer Wiggins

W. Weir Wilson

S. Patrick Woodson

intellectual property

Issues regarding securing an idea, patent or trademark of an invention.

Brian Yost

Charles Gunter

Heath Coffman*

Mack Ed Swindle*

Michael Anderson

Michael Cooke

Stephen Lawrence

Geoffrey Mantooth

Richard L. “Rocky” Schwartz

David Skeels

Jeffrey Storie

Jonathan Suder

labor and employmentemployee

Issues regarding workers, their skills and their value within a business.

Susan Hutchinson

Sue Allen

Thomas S. Brandon, Jr.

Art Brender

Richard Griffin

James E. Griffis

Laura Hallmon

Jason Smith

Jeffrey Storie

Rod Tanner

labor and employmentemployer

Issues concerning the treatment of employees and applicants for employment by employers.

Pat Maher

Danielle Needham

Janet Hahn*

Jay Rutherford*

Thomas Brandon

Russell Cawyer

Karen Denney

Rory Divin

Caroline Harrison

Gary Ingram

Liane Janovsky

William B. Peterson

Angela Robinson

Nathan Schattman

Kent Smith

Jeffrey Storie

Paul Westbrook

land use & environment

Issues regarding private and government use of land, including the improper use of land, air and water, and the development of natural resources.

J. Robert Beatty

Joseph Guida

Stephen Polozola

James Schell

Sarah Walls

mediation

Issues regarding promoting resolution or compromise between two parties.

Wade McMullen

M. Beth Krugler

David Seidler

John Hughes

Edwin Bell

John Dowdy

Kight Higgins

Roland Johnson

Alan Maples

Mike Schattman

medical malpracticedefense

Issues regarding defending a physician when a patient claims their doctor has not lived up to claims of

experience, and injury or loss occurs.

Randy J. Hall

Jennifer Andrews

Gregory Blaies

Henri Dussault

Wesley Meyers

Jonathan Nelson

Jordan Parker

Carol Traylor

Michael Wallach

medical malpracticeplaintiff

Issues regarding helping a client when a physician fails to live up to his/her claims of experience and injury or loss occurs.

Geno E. Borchardt

Rickey Brantley*

Darrell Keith*

Steven Laird

Jerry Sawyer

moving violations

Issues regarding moving vehicles.

James Mallory

Jim Lollar

oil & gas

Issues regarding disputes between landowners and energy companies.

Todd Spake

Mark Oliver

Charles Harris

William Bredthauer

Tim Malone

George Christie

Don Curry

Steve Eargle

James C. Gordon

Robert Grable

Nathan Hatton

Rob Kelley

Raymond Kelly

Koy Killen

Alan Maples

Mark Matula

J. Patrick Murphy

Chad Parsons

Andrew Rector

Quentin Spitzer

Randy Thompson

Robert West

Wilson Woods

personal injury - defense

Issues regarding defending a client from liability.

Christopher Pruitt

Greg Hargrove

Laura Docker

Bruce Moon

Matthew McDonald

Daniel Bates

E.L. Caraway

Janet Colaneri

Wesley Hightower

Kelly Killen

Sandra Liser

John Malanga

Charles Mitchell

John Proctor

Jason Thomas

personal injury - plaintiff

Issues pertaining to proving a defendant is liable for the plaintiff’s injuries and responsible for monetary damages.

Seth Anderson

Steven Laird

Brad Parker

Geno E. Borchardt

Rickey Brantley

Jason Stephens

Michael Forman

Robert Haslam*

John Jose*

Fred Streck

Art Brender

Chris Collins

John Cummings

Gil Daley

E. Dwain Dent

Cary Dorman

Charles W. “Chad” Fillmore

R. Greg Fitzgerald

Thomas Hall

Mark Haney

David Hart

Andrew Hawkins

Michael J. Henry

Susan Heygood

Wesley Hightower

Greg Jackson

Darrell Keith

Jeffrey Kobs

Scotty MacLean

Stephen Maxwell

Michael McGartland

Charles M. “Chuck” Noteboom

Andrew Siebert

Richard Ward

Patrick Woodson

Coby Wooten

probate, estates, trusts

Issues regarding distribution or management of an estate while the client is alive or after his/her death and determining the authenticity of a last will and testament.

Lisa Jamieson

William White

Marvin Blum*

William B. Peterson*

Joel Sawyer

David Bakutis*

Marilyn Shell*

Gordon Appleman

Michael Appleman

J.C. Bailey

William Blair

G. Thomas Boswell

Michael Bourland

Keith Branyon

David Cheatham

Patricia Cole

Kelly DeBerry

Catherine Goodman

Ross Griffith

Kelcie Hibbs

Allan Howeth

Leslie Hunt

Noel Ice

Randall Johnson

Roger Jones

Michael Kaitcer

Kevin Kuenzli

Terry Leach

R. Dyann McCully

Phillip McCrury

Steven W. Novak

Gary Post

Matthew Ribitzki

Aimee Stone

Rice Tilley

David Tracy

product liability

Issues regarding actions against a manufacturer that sells a defective product, which results in injury to the buyer or user.

Daniel Bates

Denise Collins

Blake Cox

Randy J. Hall

Stephen Howell

Roland Johnson

Brad Parker

Jason Stephens

R.H. Wallace

real estate

Issues regarding topics concerning the purchase and sale of land, including contracts, deeds, title of insurance and other property rights.

Jeffrey Rattikin

Kelly Dodson*

Robert G. West*

Kendall Adair

Chad Key

Heather Raiden

Jay Garrett*

Patricia Meadows*

Sharon Millians*

Gary Moates*

Walter Fortney*

Chip Searcy*

Dan White*

Sheldon Anisman

Whitney Cardwell

James Cheatham

Marc Epstein

Dee Finley

Elliott Garsek

Robert Ginsburg

Michael Goodrich

Lynn Gray

Susan Halsey

Jared Harrell

Alan Hegi

Brandon Hill

Gara Hill

Kris Landrith

Andrew Lombardi

Michael Lowder

William McCann

Travis McNellie

David Mellina

Russell Norment

J. Andrew Rogers

Dan Settle

Burch Waldron

Andrew L. Wambsganss

William Warren

James Webb tax

Issues regarding assisting clients through the regulations that authorize the collection of income, gift, estate, inheritance and business taxes.

Gordon Appleman

G. Len Woodard

Marvin Blum

William Bell

William Blair

James Creel

Tom Hegi

John R. Hunter

Brandon Jones

Daniel McCarthy

Phillip McCrury

Gerald Perry

William B. Peterson

James Reardon

Scott Stewart

James Stripling

Rice Tilley

OTHER PRACTICES

elder law

F. Charles Kennedy

Rick Weaver

health care law

Kendra Green-Dias

immigration law

Jason Mills

Lonnie Robin

nonprofit law

Dana Stayton

school law

Janet Bubert

J. Benjamin Barlow

Jim Whitton

securities

John Fahy

Robert Watson

Wayne Whitaker

sexual abuse

Gregory Love

Kimberlee Norris

technology/virtual

Christopher Bagby

Geoffrey Mantooth

trademark

Clark Cowley

Jeffrey Storie

workers compensation

Jennifer Willingham

Divorce with Dignity

ExpEriEncE. imagination. SErvicE.

Shannon, Gracey, Ratliff & Miller, LLP, congratulates our attorneys honored by their peers as among the top attorneys in Tarrant County. Your commitment and professionalism are the foundation of our firm.

ShannonGracey attorneys dedicate themselves to the needs of our clients every day. From bright, ambitious associates to respected senior partners, our attorneys are committed to excellence through experience, imagination, and service.

port·folio

» attorneys worth knowing

They stand by us through some of life’s more memorable moments. They guide us through everything from an adoption to starting a company. They are some of Greater Fort Worth’s brightest, most-sought-after professionals, and they want to tell you how hiring them will benefit you.

The Blum Firm, PC

EXPERTISE: The Blum Firm, PC is a leader in the areas of estate planning, tax, probate, tax controversy, asset protection, and planning for closely-held businesses and tax-exempt organizations. EXPERIENCE: 30 years. Marvin Blum, Gary Post, Catherine Moon, Laurel Stephenson, Steven Novak and Laura Bower-Haley: Board certified, Estate Planning and Probate law by the Texas Board of Legal Specialization. John Hunter and Daniel McCarthy: Board Certified, Tax law by the Texas Board of Legal Specialization. HONORS/AWARDS: Blum was first in his class at the University of Texas accounting school and second in his class at the University of Texas Law School. For two years,

Texas Monthly magazine named Blum one of the “Top 100 Super Lawyers” in the State of Texas. Blum is the only attorney to receive recognition in two practice areas by the Fort Worth Business Press in both tax law and estate and probate—a recognition given to him by more than 3,000 of his peers. Marvin Blum, John Hunter and Gary Post each have been recognized by Texas Monthly as a “Texas Super Lawyer,” an honor given to only 5 percent of licensed attorneys in all of Texas. Daniel McCarthy, Steven Novak and Amanda Holliday are Texas Monthly “Rising Star Attorneys,” an award given to only 2.5 percent of licensed Texas attorneys under age 40. A UNIQUE FIRM: The Blum

Firm has been the only Fort Worth firm devoted exclusively to estate, tax and business planning for the last 28 years. FIRM’S MOTTO: Success is in the planning. SERVICE: By staying on the cutting edge of new developments, the firm takes a proactive and creative approach to tax planning. Attorneys and staff work together as a team to generate creative solutions to clients’ problems. GREAT ACCOMPLISHMENTS: Assembling a team of exceptionally talented, board-certified tax and estate planning attorneys, seven of whom are also CPAs, the firm offers both technical expertise and practical problem-solving skills. FREE ADVICE: Engage in forward-thinking planning such as “estate

freeze” techniques to shift value out of your estate before assets or new business deals appreciate. PICTURED: (seated, left to right) Amy Ott, Daniel McCarthy, Marvin Blum and Laura BowerHaley. (standing, left to right) Gary Post, Amanda Holliday, John Hunter, Steven Novak, Laurel Stephenson, Len Woodard (not pictured, Catherine Moon). CONTACT INFORMATION: 420 Throckmorton St., Ste. 650, Fort Worth, Texas 76102. 817.334.0066, Fax 817.334.0078. E-MAIL: blum@theblumfirm. com. WEB SITE: theblumfirm.com.

Law, Snakard & Gambill, PC

CONCENTRATION: Business formation and operation; condemnation; estate planning and probate; federal and state securities; farm and ranch; financial institutions; labor relations and employment; litigation; mergers and acquisitions; oil and gas/minerals; real estate; real estate litigation; and taxation. SHAREHOLDERS

PICTURED (Standing, left to right): Robert F. Watson; A. Burch Waldron, III; Dennis R. Swift; James H. Cheatham, IV; Larry C. Bracken; B. Blake Cox; Lynn M. Johnson; C. Edward Fowler Jr. (Of Counsel); William F. McCann; and William H. Blair. (Seated): Jay S. Garrett; Angela H. Robinson; Walter S. Fortney; and Ed Huddleston. OF COUNSEL: Lawton G. Gambill; Robert M. Randolph; and C. Edward Fowler Jr. ASSOCIATES: Jennifer

M. Covington; David E. Littman; C. Scott Settle; and C. Davis Chapman. YEARS OF EXPERIENCE: 116. The Firm was founded in 1892. After more than a century of the continuous practice of law, the Firm continues to be a prominent firm in the Metroplex. MEMBERSHIPS/ASSOCIATIONS: Tarrant County Bar Association; Tarrant County Bar Foundation; State Bar of Texas; Texas Bar Foundation; Fort Worth-Tarrant County Young Lawyers Association; American Bar Association; Federal Bar Association; Parker County Bar Association; Colorado Bar Association; South Carolina Bar Association; Eldon D. Mahon Inn of Court; Fort Worth Chamber of Commerce; Downtown Fort Worth Inc.; Texas Association of Bank Counsel; Texas Land Title

Association; Texas Motor Transportation Association; Texas State Board of Public Accountancy; Greater Fort Worth Association of REALTORS, Inc.; and National Association of Professional Employer Organizations. HONORS/AWARDS: Two members of the Firm have received the Blackstone Award; five have served as president of the Tarrant County Bar Association; several have been selected as “Attorneys of Excellence” by the Fort Worth Business Press; 10 have been selected as “Top Attorneys” by Fort Worth, Texas magazine; and five have been selected as Texas “Super Lawyers” by Texas Monthly magazine. WHAT SETS US APART: As the Metroplex continues its remarkable growth, Law, Snakard & Gambill will continue to emphasize its modern management techniques and

long-range planning to ensure that the Firm provides its traditional high-quality legal services in accordance with its clients’ needs.

GREATEST ACCOMPLISHMENT: For 116 years, the Firm has provided quality legal services to Fort Worth families and businesses. SPECIAL CONTRIBUTIONS: The Firm has provided a mayor of the City of Fort Worth; two chairmen of the Fort Worth Chamber of Commerce; two chairmen of Leadership Fort Worth; a regent of The University of Texas System; a regent of the University of North Texas System; and numerous presidents of various Fort Worth civic organizations. CONTACT INFORMATION: 1600 W. 7th St., Ste. 500, Fort Worth, Texas 76102. 817.335.7373, Fax 817.332.7473. WEB SITE: lawsnakard.com.

Whitaker, Chalk, Swindle & Sawyer, LLP

CONCENTRATION: Aggressive, cost-effective advocacy in intellectual property, complex business, class action, shareholder, property, insurance, personal injury litigation and alternative dispute resolution, as well as business mergers and acquisitions, real estate, oil and gas, alternative energy, condemnation, ad valorem taxpayer, health care, income, sales and franchise taxation, asset protection, employment, labor, wills, trusts and probate, federal and state regulatory, and securities law. PARTNERS: John Allen Chalk, Wayne M. Whitaker, Mack Ed Swindle, Robert G. West,

David R. Childress, Hunter T. McLean, Clark R. Cowley, Charles D. Gunter, Bruce W. McGee, Richard L. (Rocky) Schwartz, Tom S. Brandon, Tim E. Malone, Bruce L. James, and Kathleen D. Knight. YEARS OF EXPERIENCE: The firm has served its local, national and international clients since 1978 with distinction. A UNIQUE FIRM: Whitaker Chalk’s award-winning attorneys set it apart. They consistently solve complex, high-value legal problems for their clients. Multidisciplinary teams of attorneys collaborate to achieve the best outcome for clients. QUALITY

OF SERVICE: Whitaker Chalk delivers effective services to its clients. GREATEST ACCOMPLISHMENT: Meeting the critical needs of clients for 30 years. SPECIAL INTERESTS AND CHARITIES: Ronald McDonald House of Fort Worth; All Church Home for Children, Inc.; Fort Worth Symphony; and Camp Bowie District, Inc. The firm’s attorneys actively participate in efforts supporting Fort Worth schools, churches, charities and cultural entities. MOTTO: Whitaker Chalk Means Business. FREE ADVICE: The best lawsuit is one that you avoid. Consult your attorney sooner rather than later. PICTURED: (seated, left to right) Wayne M. Whitaker, John Allen Chalk, Richard L. (Rocky) Schwartz, Bruce L. James, Kathleen D. Knight, Mack Ed Swindle. (standing) Hunter T. McLean, Clark R. Cowley, David R. Childress, Tim E. Malone, Tom S. Brandon, Robert G. West, Bruce W. McGee, Charles D. Gunter. CONTACT INFORMATION: 301 Commerce St., DR Horton Tower, Ste. 3500, Fort Worth, Texas 76102. 817.878.0500. WEB SITE: whitakerchalk.com.

Winstead PC

THE FIRM: Winstead is among the largest business law firms in Texas. Winstead attorneys and consultants serve as the trusted advisors to mid-market and large businesses, providing a core range of legal services that are critical to their operation and success. CONCENTRATION: Corporate & securities, taxation, closely held entities, real estate, commercial litigation, appellate, and estate planning & probate. PROFESSIONAL/ COMMUNITY INVOLVEMENT: Boswell—managing shareholder of the Fort Worth Winstead Office; member, Board of Trustees of Cook Children’s Medical Center System Board and

Foundation Board; member of the Board and the executive committee, Fort Worth Museum of Science and History; Fellow, Texas Bar Foundation. Gordon—participating attorney, Legal Aid of Northwest Texas and Texas C-Bar; Fellow, Tarrant County Bar Foundation. Rew—member and past chairman, Board of Directors for the Downtown Fort Worth YMCA; chairman, Board for TECH Fort Worth. Johnson—selected as a member of the 2008-2009 class of Leadership SBOT; vice president, Appellate Section of the Tarrant County Bar Association; Pro Bono liaison for Winstead’s Fort Worth Office. Hoover—Chairman, Southwest Regional Board

of Directors for Make-A-Wish Foundation of North Texas; selected as a member of the 2008-2009 class of Leadership Fort Worth. Regan—chair-elect, Tarrant County Bar Association Docket Call Committee; serves on the TCBA Bench Bar Committee and the TCBA Court Staff Appreciation Committee. Killen—co-founder and chairman of the TCBA Energy Section. Neubauer—chair of auction committee, American Cancer Society’s Cowtown Ball; participates in Vision Fort Worth, Modern–Contemporaries and Fort Worth Chamber of Commerce. AWARDS/RECOGNITIONS: Boswell is board-certified in Estate Planning and Probate; Gordon is board-

certified in Civil Trial Law; and Johnson is board-certified in Civil Appellate Law and Personal Injury Trial Law by the Texas Board of Legal Specialization. CLIENTS: Jacobs Carter Burgess, JP Morgan Chase Bank, AE Petsche Company Inc., and Radiology Associates of Tarrant County, P.A. PICTURED: (standing, left to right) David F. Johnson; Sam Karnes; Joe Regan; Vernon Rew; Justin Hoover; Koy Killen. (seated) Jim Gordon; Jennifer Neubauer; Tommy Boswell; Bill Bell. CONTACT INFORMATION: 777 Main St., Fort Worth, Texas 76102. 817.420.8200, Fax 817.420.8201. WEB SITE: winstead.com.

B.C. Cornish & Associates

CONCENTRATION: We specialize in civil litigation with a concentration in family law, employment law, and cases involving serious personal injury or death. MEMBERS OF THE FIRM: Attorneys: B. C. Cornish and Catherine Borum; Assistant: Bernie Janecka. CERTIFICATIONS: B.C.—B.S. in Economics, University of Texas at Arlington; Master’s and J.D., University of Texas at Austin. Catherine—B.A., University of Texas at Austin; J.D.—Texas Wesleyan School of Law. AWARDS/HONORS: B.C.—fellow, Texas Bar Foundation; director, Tarrant County Bar Foundation; board member, Kupferle Health Foundation; past president, Tarrant County Trial Lawyers; member, Women’s Policy Forum. Catherine—recipient, Texas Wesleyan award for academic excellence and dedication to legal principals; member, prestigious

Phi Delta Phi legal fraternity; member, Eldon B. Mahon Inn of Court; board member, Women Attorney’s Section of the Tarrant County Bar Association. ACHIEVEMENTS: B. C. litigated the first successful sexual harassment case in Tarrant County in 1984, and settled a wrongful death case for the second highest amount paid in any case in the State in 2001. WHAT SETS US APART: At B. C. Cornish & Associates, we are fierce advocates for our clients in a difficult time in their lives and feel it is important to have a personal relationship with each of them. CONTACT INFORMATION: 2601 Airport Freeway, Ste. 200, Fort Worth, Texas 76111. 817.870.9159, Fax 817.332.7637. E-MAIL: bccornish@ladylaw101.com; cborum@ladylaw101.com.

Bailey & Galyen Attorneys at Law

CONCENTRATION: Family Law, Criminal Defense, Personal Injury, Probate and Estate Planning, Consumer Bankruptcy, Immigration and Social Security. CERTIFICATIONS: Several Practice areas are staffed with Board Certified Attorneys including Criminal, Family Law and Personal Injury. PROFESSIONAL MEMBERSHIPS: State Bar of Texas; Tarrant County Bar Association; College of the State Bar; Certified to Practice in the Northern District of Texas and before the United States Supreme Court. GREATEST ACHIEVEMENT: Providing high quality legal counsel to families, individuals and small businesses at a reasonable cost for over 25 years. MISSION: Seeking the

best interest of our clients and building long-term relationships. FREE ADVICE: Don’t make important decisions without wise counsel. Don’t sign anything without reading and understanding it. PICTURED: (Standing, left to right) Chuck Rowland, Keith Spencer, Martin Miller, Jim Ince. (Seated) Phillip Galyen, J.C. Bailey. CONTACT INFORMATION: 1900 Airport Freeway, Bedford, Texas 76022. 817.868.5500, Fax 817.685.9422. E-MAIL: pgalyen@galyen.com, jcbailey@galyen.com, rkspencer@galyen.com, crowland@galyen.com, jince@galyen. com, mmiller@galyen.com WEB SITE: thetexasattorney.com.

Bakutis, McCully & Sawyer, PC

CONCENTRATION: Estate planning, litigation, estate administration and guardianships. SPECIALTIES: Bakutis–Probate litigation. McCully–Probate, guardianship, estate planning. Sawyer–Estate planning, probate, taxes. YEARS OF EXPERIENCE: 28 years. EDUCATION: Bakutis–J.D., Texas Tech. McCully–J.D., SMU. Sawyer–J.D., Baylor; LL.M. (Taxation), NYU. Wiist–J.D., Baylor. Ravsten–J.D., St. Mary’s; LL.M. (Taxation), SMU. HONORS/ACTIVITIES: Bakutis–Tarrant County Probate Bar (past president), frequent legal speaker/author. McCully–Tarrant County Probate Bar (past president), National Guardianship Association. Sawyer–Jewel Charity Ball Men’s Committee, Texas Ballet Theater (past president), Fort Worth Opera. PROFESSIONAL ASSOCIATIONS: American College of Trust and Estate

Counsel, American Bar Association, Tarrant County Probate Bar Association, Fort Worth Business and Estate Council, National Guardianship Association, National College of Probate Judges. GREATEST ACCOMPLISHMENT: Client satisfaction and loyalty. WHAT SETS THEM APART: “We are a small boutique law firm specializing in estate planning and probate litigation.” FREE ADVICE: “Have a will. Never name a minor as a beneficiary of life insurance or any other asset–create a trust instead.” P ICTURED: (Seated, left to right) Joel T. Sawyer and David C. Bakutis. (Standing) James Ravsten, R. Dyann McCully, and W. Michael Wiist. CONTACT INFORMATION: 500 W. 7th St., Ste. 725, Fort Worth, Texas 76102. 817.335.2208, Fax 817.332.6532. WEB SITE: lawbmstx.com

Art Brender

[ Law Offices of Art Brender ]

CONCENTRATION: Personal injury, employment, general civil and appellate litigation. M I ssION: Since 1973, Art Brender, his talented attorneys, Zoe Courtney and Jason Smith, and his staff have successfully represented working folks in standing up to the powers that would take unfair advantage of them. EDUCATION/ CERTIFICATION s: Art—B.A. and J.D., University of Texas; Board Certified, Texas Board of Legal Specialization, Personal Injury Trial Law and Criminal Law; National Board of Trial Advocates. Jason—B.A., St. Mary’s; J.D., Texas Tech University; Board Certified, Texas Board of Legal Specialization, Appellate Law. Zoe—B.A., Randolph-Macon Woman’s College; J.D., St. Mary’s. GREATE s T ACCOMPLI sHMENT s: Winning two cases before the U.S. Supreme Court, a landmark civil rights decision, in Watson v. Fort Worth Bank & Trust, and for equal

protection in jury selection, in Trevino v. Texas; the first sexual harassment jury verdict in Tarrant County, Davis v. Union Pacific RR DI s TINCTION s: Art—Lieutenant (jg), U.S. Navy; Eldon Mahon Inn of Court; American Board of Trial Advocates; NAACP “Outstanding Service Award;” Texas Woman’s Political Caucus, “Good Guy Award.” Jason—American Board of Trial Advocates; President, Labor & Employment Section, TCBA; Briefing Attorney, Texas Supreme Court. Zoe—Assistant Texas Attorney General, Consumer Protection Division; Mediator. PICTURED: Zoe Courtney, Art Brender, and Jason C.N. Smith. CONTACT

INFORMATION: 600 Eighth Ave., Fort Worth, Texas 76104. 817.334.0171. E-MAIL: brenderlawfirm@artbrender.com WEB sITE: artbrender.com

Scott Brown

[ The Law Office of Scott Brown ]

CONCENTRATION: Criminal defense. CERTIFICATIONS: Board Certified in Criminal Law by the Texas Board of Legal Specialization. PROFESSIONAL MEMBERSHIPS: National Association of Criminal Defense Lawyers; Texas Criminal Defense Lawyers Association; Tarrant County Criminal Defense Lawyers Association (board of directors). PROFESSIONAL GOALS: “To provide my clients with superior representation. Many of my clients have never been involved with the criminal justice system. I provide thorough attention to detail and value personal interaction with my clients. Ultimately, I lead my clients through a difficult time and enable them to move forward with their lives.” HIS GREATEST PROFESSIONAL ACHIEVEMENTS: “Secured the release of a man who was

serving a 30-year prison sentence for a crime he didn’t commit; Obtained a dismissal of Capital Murder charges for an innocent client who had confessed to committing the offense in order to protect her boyfriend.” Retained by the City of Dallas as an expert in the field of criminal law. HIS PROFESSIONAL APPROACH: “Extensive preparation regarding the law and the facts in order to achieve the best possible results for my clients.”

SPECIAL INTERESTS: Active volunteer and supporter of FWISD; Vivace—Fort Worth Symphony; Youth Soccer Coach. CONTACT INFORMATION: 320 Hemphill St., Fort Worth, Texas 76104. 817.810.0400, Fax 817.810.0499. E-MAIL: sb@scottbrownlawyer.com WEB SITE: scottbrownlawyer.com.

Carnahan Thomas, LLP

CONCENTRATION: We are a firm of eight attorneys who practice civil trial law, with an emphasis on personal injury and insurance bad faith litigation. We handle cases all over the North Texas region and, combined, have tried well in excess of 100 jury trials in over 25 counties across North Texas. EDUCATION/ PROFESSIONAL MEMBERSHIPS: Thomas—B.A. and J.D., Southern Methodist University; SMU Letterman’s Association; SMU Law Review Association; AV rated by Martindale-Hubbell; named one of Tarrant County’s Top Attorneys (personal injury-defense) by Fort Worth, Texas magazine. Carnahan—B.S. and J.D., University of Texas at Austin; AV rated by Martindale-Hubbell; named one of Texas Super Lawyers by Texas Monthly; American Board of Trial Advocates (ABOTA). Prewett—J.D., Baylor University; A.A. Richland College, also attended Clemson University; named Rising Star by Texas Monthly MEMBERSHIPS: Thomas—Northeast

Tarrant County Bar Association; Tarrant County Bar Association; Texas Association of Defense Counsel; member of Best’s Directories of Recommended Insurance Attorneys. Carnahan—Northeast Tarrant County Bar Association; Tarrant County Bar Association; Texas Association of Defense Counsel; American Board of Trial Advocates; Member of Best’s Directories of Recommended Insurance Attorneys; Member of Defense Research Institute. Prewett—Dallas and Tarrant County Bar Associations. WHAT SETS US APART: We believe our trial experience and our cost-effective, common sense approach to prosecuting and defending lawsuits are what sets us apart from other law firms. ADVICE: Hire an experienced attorney who specializes in the area that you need legal counsel. CONTACT INFORMATION: 1190 North Carroll Ave., Southlake, Texas 76092. 817.424.1001, Fax 817.424.1003.

John

Allen Chalk

Sr. [ Whitaker, Chalk, Swindle & Sawyer, LLP]

FOCUS: The resolution of business disputes through litigation, arbitration and mediation; negotiation and documentation of commercial agreements of all types (domestic and international); and State and Federal regulatory compliance, including State and Federal administrative law hearings and appeals. EDUCATION: Freed-Hardeman College; Tennessee Tech University; University of Texas School of Law. YEARS OF EXPERIENCE: 35. PROFESSIONAL MEMBERSHIPS: Tarrant County Bar Association (President-Elect); Texas Bar Association (Chair-Elect, ADR Section Council); American Bar Association; District of Columbia Bar Association; American Health Lawyers Association (Member, ADR Task Force); Federal Bar Association; London Court of International Arbitration; Institute of Chartered Arbitrators; among many others. HONORS: Institute of Chartered Arbitrators, London (Fellow and Chartered Arbitrator); Dispute Resolution

Services of Tarrant County (Master Mediator); Tarrant County Bar Foundation (Charter Fellow); Texas Bar Foundation (Sustaining Life Fellow); College of State Bar (Maintaining Member); CredentialedAdvanced by Texas Mediator Credentialing Association. WHAT SETS HIM APART: “My clients receive candid evaluations of the issues they bring to me. I put myself in my clients’ situations and give them the responses that I would want from my lawyer.” FREE ADVICE: “The situation is never as bad as it looks initially, especially when you don’t run from it.” CONTACT INFORMATION: 301 Commerce St., Ste. 3500, Fort Worth, Texas 76102. 817.878.0575, Fax 817.878.0501. E-MAIL: Jchalk@whitakerchalk.com.

WEB SITE: whitakerchalk.com.

*Not certified by the Texas Board of Legal Specialization.

Stephen C. Coen

[ Coen Law Firm, P.C. ]

CONCENTRATION: Tax representation. Assist clients with IRS and state tax audits, criminal tax investigations and collection workouts. EDUCATION: B.A., University of Texas at Arlington; J.D., Texas Tech School of Law. HONORS: Associate Editor of Texas Tech Law Review; Outstanding Third Year Student Award at Texas Tech Law School; Corpus Juris Secundum Award; Outstanding Achievement Award, United States Attorney for the Northern District of Texas. PROFESSIONAL MEMBERSHIPS: State Bar of Texas; Tarrant County and Dallas County Bar Associations; Texas Land Title Association. GREATEST ACCOMPLISHMENT: Helping clients through difficult tax problems. SET APART: “In addition to providing capable, insightful and determined representation, our clients are treated in a manner that respects them and gets the results they are seeking.” APPROACH TO LAW: “We hold the law in high regard and find within the law unique solutions and remedies for our clients.” PHILOSOPHY: Be honest, work hard and treat others with respect. FREE ADVICE: Be proactive—tax problems don’t solve themselves and usually get worse with time. CONTACT INFORMATION: 1615 West Abram, Ste. 110, Arlington, Texas 76013. 817.461.4988, Fax 817.461.4902. E-MAIL: scoen@ coenlaw.com WEB SITE: coenlaw.com

[ The Coffey Firm ]

focus : DWI & DWI-related matters. ED uc ATI o N: B.A., Baylor University; J.D., Texas Tech School of Law. y EA rs of E xp E r IEN c E : 12. prof E ss I o NA l m E mb E rsh I ps : National College of DUI Defense, TCCDLA, TCBA, DCDLA, DBA. ho N ors : Founder, Director and Speaker of various DWI seminars, chosen to represent the State of Texas on DWI issues for the National College of DUI Defense. Coffey is the first woman in the country to pass the ABA-approved national DUI/ DWI Board Certification Exam. why you shoul D choos E h E r : She is passionate about DWI defense, her clients, and loves what she

does. p E rso NA l A ccompl I shm ENT : “All my ‘Not Guiltys.’” o N T h E sub JE c T: Coffey has been published on a national and state level regarding the lack of science in field sobriety tests. The states of Wisconsin and Illinois have cited her work in court opinions. fr EE AD v I c E : “You can be prosecuted even if you pass a breath or blood test.” sp E c IA l INTE r E s T : Coffey volunteers with the Tarrant County Democratic Party. co NTA c T IN form ATI o N : 4700 Airport Freeway, Fort Worth, Texas 76117. 817.831.3100, 817.831.3340. Em AIl: mimicoffey@yahoo.com. wE b sITE: mimicoffey.com.

ForsheyProstok, LLP

CONCENTRATION: Chapter 11 bankruptcy, including corporate insolvency and reorganization, creditor rights, commercial bankruptcy litigation, workouts and bankruptcy acquisitions.

CERTIFICATIONS: Bobby Forshey (right), Jeff Prostok (left) and Lynda Lankford are Board Certified in Business Bankruptcy Law, Texas Board of Legal Specialization. HONORS: Chambers USA 2008 (Bankruptcy/Restructuring). Only Fort Worth-based firm selected by Chambers USA for bankruptcy and insolvency expertise. Partners Forshey and Prostok have been recognized as Texas Super Lawyers from 2004 to 2008 along with firm attorneys Suki Rosen’s selection as 2006, 2007 and 2008 Texas Rising Star and Matt Maben’s selection as 2007 Texas Rising Star by Texas Monthly and Law & Politics magazine. PROFESSIONAL

AFFILIATIONS: Firm attorney Lynda Lankford is currently serving as President of the Tarrant County Bankruptcy Bar Association. Most attorneys in the firm have clerked for Federal Bankruptcy

Judges and are also members of the Tarrant County Bar Association, the American Bar Association, the Bankruptcy Section of the State Bar of Texas, and the John C. Ford Inn of Courts.

UNIQUE APPROACH: “While sheer demand from the legal and business community has pushed ForsheyProstok to the forefront as one of D/FW’s largest and most well-respected Corporate Insolvency practices, we started as a small firm. Our firm still holds as its core values the practicality and efficiency that our clients have learned to count on.” GAINING YOUR CONFIDENCE: “Bankruptcy is what we do. We make it our business to fit into your team, with your management, your employees, your professionals and your customers to help achieve the best legal solutions to business problems.” CONTACT INFORMATION: 777 Main St., Ste. 1290, Fort Worth, Texas 76102. 817.877.8855. WEB SITE: forsheyprostok.com.

Gardner Aldrich, LLP

CONCENTRATION: General civic trial practice, including business and commercial litigation, divorces involving substantial estates, personal injury, employment, and oil and gas litigation. EDUCATION/CERTIFICATIONS: Terry Gardner—B.A. and L.L.B., University of Texas at Austin. Robert Aldrich—B.A., Texas Christian University; J.D., St. Mary’s Law School. Both are certified in Civic Trial and Personal Injury Litigation. AWARDS/ HONORS: Both Terry and Robert have been included in “Best Lawyers,” “Super Lawyers,” “Distinguished Lawyers,” and “Pre-Eminent Lawyers” in national, regional, state and local publications. PROFESSIONAL MEMBERSHIPS/AFFILIATIONS: Terry—Texas Law School Alumni Association, board of directors. Both lawyers are affiliated with Texas and Tarrant County Bar Associations (Terry being past-president and Robert currently serving as secretary/treasurer) and are members of American, Texas and Tarrant County Trial Lawyers associations and the American Inns of Court; American Board of Trial Advocates, Life Fellows; Texas Bar Foundation, charter members; Tarrant County Bar Foundation; Tarrant County Family Bar Association, volunteers; West Texas Legal Services; College of the State Bar of Texas; and others too numerous to list. GREATEST PROFESSIONAL ACHIEVEMENT: Being recognized by our peers for the highest quality of legal service and integrity. WHAT SETS THEM APART: Total commitment to our clients, and always being accessible to them. PICTURED: (left to right) Aaron Moses, Robert Aldrich, Brett Miller, Terry Gardner (Jordan Gardner lying down). CONTACT INFORMATION: 777 Taylor St., Fort Worth Club Tower, Ste. 1130, Fort Worth, Texas 76102. 817.336.5601, Fax 817.336.5297. E-MAIL: tgardner@gardneraldrich.com; raldrich@gardneraldrich.com WEB SITE: gardneraldrich.com.

Harris, Finley & Bogle, PC

CONCENTRATION: Harris, Finley & Bogle, P.C., which has been in practice in Fort Worth since 1977, is engaged in the general practice of law in Fort Worth. AWARDS: The firm is proud to announce that the following attorneys have been voted as Top Attorneys in Fort Worth, Texas magazine by their peers: Andrew D. Sims, civil litigation; Barbara E. Hargis, bankruptcy; Joe D. Tolbert, construction law; Paul B. Westbrook, labor and employment— employer; Randall C. Johnson, probate estates and trusts; Russell R. Barton, appellate; Roland K. Johnson, civil litigation, ADR, mediation, defense. ABOUT THE FIRM: The firm handles a wide range of legal needs for individuals and businesses. The areas of practice include: trial and appellate law before State and federal courts and administrative agencies, representing both plaintiffs and

defendants in all types of litigation, bankruptcy, construction law, automobile dealer representation, banking, oil and gas law, real estate, business organization and planning, and estate planning.

MEMBERSHIPS/AFFILIATIONS: American Bar Association, State Bar of Texas, Tarrant County Bar Association, Federal Bar Association, Texas Association of Defense Counsel, State Bar of Texas Appellate Section, Texas Bar Foundation, Women Attorneys Section of the Tarrant County Bar Association, Bankruptcy Law Section of the Tarrant County Bar Association. MOTTO: To provide prompt, quality legal services for a reasonable price. CONTACT INFORMATION: 777 Main St., Ste. 3600, Fort Worth, Texas 76102. 817.870.8700, Fax 817.332.6121. WEB SITE: hfblaw.com.

Hoppes & Cutrer

[ Lisa K. Hoppes & Anita K. Cutrer ]

CONCENTRATION: We limit our practice to litigation, mediation and collaboration in all areas of Family Law such as divorce, child custody disputes, complex property issues, adoptions, and premarital agreements. FREE ADVICE: Choose a lawyer with whom you are comfortable, who will listen to you, and will tell you all of the options for your case. Then, listen to your lawyer and follow his/her advice. Focus on the big picture. Small vindictive victories rarely win you the big prize in the end. WHAT SETS THEM APART: We give our clients ample personal attention and the respect they deserve. We have put a set of systems in place that ensures our clients become equipped with the knowledge and tools necessary to move on with their lives.

PROFESSIONAL MEMBERSHIPS: Hoppes is presidentelect of the Tarrant County Family Law Bar Association, and Cutrer serves as president-elect of the Tarrant County Women’s Bar Association. Both are active members of the State Bar of Texas and the local bar associations. ACHIEVEMENTS: To have reached the top of our profession and to have been asked to speak at state-wide continuing legal education seminars in the area of Family Law. PICTURED: Lisa K. Hoppes and Anita K. Cutrer. CONTACT INFORMATION: 1901 Central Drive, Ste. 500, Bedford, Texas 76021. 817.283.3999. WEB SITE: hcfamlaw.com.

The Law Office of Greg Jackson, PLLC

SPECIALTY: Personal Injury Trial Law. EDUCATION/ CERTIFICATIONS: B.B.A., Baylor University (1994); J.D., Baylor University School of Law (1995); Board Certified in Personal Injury Trial Law by the Texas Board of Legal Specialization (2001-present). AWARDS: Baylor University Young Lawyer of the Year, 2005; Outstanding Young Lawyer of Fort Worth/Tarrant County, 2006; AV Peer Review Rating, LexisNexis Martindale-Hubbell, 2005-present; Texas Rising Star, 2004, 2005, 2007; Fort Worth, Texas magazine Top Attorney, 2007. PROFESSIONAL MEMBERSHIPS: State Bar of Texas, 1995-present; Texas Young Lawyers Association, 19952007/President, 1999; Tarrant County Bar Association, 1995present/Director, 1999, 2006-2008; American Bar Association,

1996-present; State Bar College, 1998-present; Fellow, Texas Bar Association, 2000-present; Fellow, Tarrant County Bar Foundation, 2002-present. GOAL: To achieve the perfect balance between working hard for my clients and spending quality time with my family. GREATEST ACHIEVEMENTS: Professionally, being named Baylor’s Young Lawyer of the Year in 2005. This was an incredible honor considering the prior recipients of the award, as well as the quality of lawyers produced by Baylor. Personally, completing a half-Ironman distance triathlon. MISSION: To be an advocate for my clients with honesty and integrity. CONTACT INFORMATION: 115 W. 2nd St., Ste. 201, Fort Worth, Texas 76102. 817.926.1003, 817.866.3653. E-MAIL: gjackson@gregjacksonlaw.com WEB SITE: gregjacksonlaw.com.

Liane A. Janovsky

CONCENTRATION: Labor and Employment Law. “I use my background working for employers and employees to help clients find down-to-earth solutions to their on-the-job problems and emergencies.”

EDUCATION/CERTIFICATIONS: B.A., University of California at Berkeley; J.D., University of San Francisco; Board Certified in Labor and Employment Law by the Texas Board of Legal Specialization since 1996. Licensed to practice law in Texas and California. AWARDS/HONORS: AV© Rated by Martindale-Hubbell. Selected as a “Texas Super Lawyer” in the field of Employment Litigation by Texas Monthly and Law & Politics magazines, and one of the Best Lawyers in Fort Worth and Tarrant County by Fort Worth, Texas magazine; Leadership Fort Worth, Class of 2001.

PROFESSIONAL MEMBERSHIPS/AFFILIATIONS: Tarrant County Bar Association: Labor & Employment Section (past president) and Women’s Lawyers Section (past president); American Bar Association: Labor & Employment Section; State Bar of Texas: Labor & Employment Law Section; State Bar of California: Labor & Employment Law Section. THE FIRM: Janovsky and Associates is certified as a “minority and woman-owned business” by the Texas HUB Program, and is a registered contractor with the Texas Building and Procurement Commission. Janovsky and Associates is also certified as a DBE by the North Texas Central Regional Certification Agency and the Texas Unified Certification Program. CONTACT INFORMATION: 1604 8th Ave., Fort Worth, Texas 76104. 817.332.6800, Fax 817.332.6810. E-MAIL: liane. janovsky@janovskylaw.com. WEB SITE: janovskylaw.com.

Harold V. Johnson

[ Law Offices of Harold V. Johnson, PC ]

CONCENTRATION: Harold Johnson specializes in Criminal Defense in all State and Federal cases. EDUCATION: B.A., Texas Christian University; J.D., Texas Wesleyan University School of Law. AWARDS/ HONORS: Johnson is a Fellow of the College of the State Bar of Texas, former director of Tarrant County Young Lawyers Association, associate of Eldon B. Mahon Inn of Court and an adjunct professor of Advanced Trial Advocacy at Texas Wesleyan University School of Law. Johnson has provided legal analysis for local television news broadcasts as well as the Fort Worth Star-Telegram and Dallas Morning News and earned the prestigious Martindale-Hubble AV peer review rating. PROFESSIONAL MEMBERSHIPS: Admitted before U.S. District Court for the Northern District of Texas; National Association of Criminal Defense Lawyers; Texas Criminal Defense Lawyers Association; Tarrant County Criminal Defense Lawyers Association; Tarrant County Bar Association; American Bar Association. PROFESSIONAL

GOALS: The times I see my clients’ satisfaction and appreciation

when I exceed their expectations. HIS APPROACH TO LAW: “I understand how a criminal arrest can produce feelings of fear and despair or anger and frustration for those arrested or accused of a crime. My initial approach to a case places my clients’ goals and concerns as my first priority when I develop their criminal defense strategy. My clients’ cases deserve my personal attention as a well-prepared, knowledgeable and experienced trial attorney. I pledge to speak to all potential clients in person and free of charge to provide them with a confidential assessment of their case. I will work for you to defend your absolute Constitutional Rights and personal freedoms to your satisfaction.” FREE ADVICE: Hire an attorney who communicates well with you and makes you feel comfortable. A good trial attorney will likely communicate just as effectively for you in the courtroom. CONTACT INFORMATION: 101 Summit Ave., Ste. 508, Fort Worth, Texas 76102. 817.222.3222, Fax 817.222.0776. E-MAIL: hjohnson@ hvjohnsonlaw.com. WEB SITE: HVJohnsonlaw.com.

Gregory G. Jones [ The Law Firm of Gregory G. Jones, PC ]

CONCENTRATION: Jones concentrates on Litigation of Commercial Real Estate cases, Business Litigation, Business Dissolution and Division, Personal Injury and Wrongful Death. EDUCATION/CERTIFICATION: B.A., Southern Methodist University, 1978; J.D., Southern Methodist University, 1982. Board Certified in Civil Trial Law and in Personal Injury Trial Law by the Texas Board of Legal Specialization. PROFESSIONAL MEMBERSHIPS: He is a member of the Southlake City Council (second term), American Association of Justice (12 years Board of Governors), Texas Trial Lawyers Association (Board of Directors 1988-2004), Tarrant County Trial Lawyers Association (President, 1992-1993), Dallas Trial Lawyers Association (Director, 1994-1997), Northeast Tarrant County Trial Lawyers Association (President, 2006-2007), American Bar Association, State Bar of Texas, Dallas Bar Association, Tarrant County Bar Association, and College of the State Bar of Texas. He also

was a Barrister of the American Inn of Court, Higginbotham Inn and a Volunteer Attorney for Private Bar Involvement with West Texas Legal Services. HONORS/AWARDS: Named a “Texas Super Lawyer” by Texas Monthly from 2003-2007, AV rated by Martindale-Hubbell, he is a Fellow for the Center for Information and Technology Management at UTD, is a Life Fellow of the Texas Bar Foundation, was a 2005 Diplomate of the National College of Advocacy, received the Citation of Excellence from the Association of Trial Lawyers of American in 1994, 1995 and 1996, and the President’s Certificate of Outstanding Achievement in 2000 from the Tarrant County Bar Association, and is a frequent speaker for CLE. MISSION: “My goal is to do the best I can to help my clients, remain faithful to my ethical obligations to clients, the Bar and the court and work to protect our legal system.” CONTACT INFORMATION: 211 E. Southlake Blvd., Ste. 180, Southlake, Texas 76092. 817.424.9001, Fax 817.424.1665.

Darrell Keith & Courtney Keith Keith Law Firm, PC

PRACTICE AREAS: Medical, legal and professional malpractice, personal injury and civil law cases. FIRM

ATTORNEYS: Darrell Keith, Courtney Keith, Susan Keith and Arin Schall. ABOUT DARRELL & COURTNEY: A plaintiff’s trial attorney for almost 40 years, Darrell Keith received his B.A. from Baylor University and his J.D. from Baylor Law School. He is included in The Best Lawyers in America list (1993-2008), The Texas Super Lawyers list (2003-2008), and Texas Lawyer named him the “Best Plaintiff’s Lawyer in Fort Worth.” A trial attorney for 15 years, Courtney Keith received her B.S. from Texas Christian University and her J.D. from Baylor Law School. After serving as an assistant district attorney with the Tarrant County Criminal District Attorney’s Office (1993-1995), she has focused

upon championing the rights of victims of medical malpractice and other civil wrongs in the courts. She was named to the Texas Rising Stars list (2006), and she has been recognized as one of Tarrant County’s top female attorneys in her practice areas.

MISSION: To seek just redress for our clients and corrective justice for society. PHILANTHROPY: Through their charitable foundation, Darrell, Susan and Courtney Keith have financially supported the building and endowment program for Baylor Law School, a law and medicine professorship and annual scholarship. CONTACT INFORMATION: 1705 W. Seventh St., Fort Worth, Texas 76102. 817.338.1400, Fax 817.870.2448. E-MAIL: Klf@keithlaw.com. WEB SITE: keithlaw.com.

Jeff Kearney Wm. Reagan Wynn

[ Kearney | Wynn, A Professional Corporation

]

CONCENTRATION: Criminal defense, representing individuals and corporations in State and Federal criminal investigations, trials, appeals and post-conviction proceedings. EXPERIENCE: Jeff Kearney and Reagan Wynn, both board-certified in criminal law, have vast experience in representing citizens accused in nearly every kind of criminal proceeding—from capital murder to complicated white-collar prosecutions, and from direct appeals to complicated postconviction proceedings. HONORS/AWARDS: Kearney and Wynn were recognized by Texas Monthly magazine as Texas Super Lawyers. In 2007, Kearney was also included in the Top 100 in DFW, the Top 100 in Texas and has been recognized as an Attorney of Excellence by the Fort Worth Business Press. Kearney and Wynn are listed in Best Lawyers in America in the area of Criminal Defense and White Collar Criminal Defense. THE FIRM: Kearney | Wynn, a boutique criminal defense firm, does not represent the same volume of clients as other firms in this field because of their belief in the value of exhaustive preparation. The firm’s comparatively small caseload shows a commitment to quality rather than quantity representation, and the firm is closely associated with the best available investigators, jury consultants and experts. CONTACT INFORMATION: 505 Main St., Ste. 220 Fort Worth, Texas 76102. 817.336.5610.

WEB SITE: kearneywynn.com

Landrith & Kulesz

[ Attorneys at Law ]

BEGINNINGS: Founded in 1972, Landrith & Kulesz works diligently to meet the legal needs of citizens of Tarrant and surrounding counties. With its main office in Arlington and an additional office in Mansfield, the firm continues to grow and improve its responsiveness and convenience for its clients. CERTIFICATION: The firm has attorneys board certified in real estate law, personal injury trial law, and family law. RECENT PROFESSIONAL RECOGNITIONS: David Kulesz has been selected a Texas Super lawyer by Texas Monthly from 2005 through 2008.; Robyn Accipiter has been a member of the Eldon B. Mahon Inn of Court; Andrew Seibert and Greg Barberee have been recognized as Rising Stars by Texas Monthly. The firm is honored to have been awarded an AV rating through Martindale Hubbell peer review rating. PHILOSOPHY: Having built its reputation on successes in civil trials, corporate and real estate work, Landrith & Kulesz is rooted in the ideology of dedication to the highest standards of performance toward clients and the community. The firm also has

a title office that proudly boasts of being the longest continuous title operation in Arlington. COMMUNITY INVOLVEMENT: In addition to providing superior legal representation, the attorneys and employees of the firm are presently serving, or have served, as members of municipal government and on the boards of directors of civic, charitable, religious and trade organizations. PICTURED: Greg Barberee, Andrew Seibert, Robyn Accipiter, David Kulesz, Kris Landrith. CONTACT INFORMATION: Arlington Location: 601 W. Abram St., Arlington, Texas 76010. 817.226.1100, Fax 817.226.2727. Mansfield Location: 1710 Country Club Drive, Ste. 104, Mansfield, Texas 76063. 817.473.9200, Fax 817.473.2010. WEB SITE: LKattorneys.com.

Bob Leonard Law Group

THE FIRM: At the Bob Leonard Law Group, our clients receive the benefit of broad-based knowledge, education, experience and expertise. Our goal is to be the first people our clients call, not only in the event of a tragedy, but for happy occasions, as well.

EDUCATION: Each of our attorneys completes more than twice the number of continuing legal education hours required annually by the State Bar of Texas and speak at seminars, serve as expert witnesses and publish educational materials. PROFESSIONAL

MEMBERSHIPS: Bob Leonard is a member of the State Bar Fellows in recognition of his commitment to continuing legal education. Judith Van Hoof has twice been named Child Advocate’s Attorney of the Year. Michael Flynn is Tarrant County’s only

dual-licensed attorney and psychologist. Marty Leewright is a member of the Trial Lawyers College and is a certified mediator. GREATEST ACHIEVEMENT: The Bob Leonard Law Group recently made the transition from a solo firm to a law group.

WHY WE CHOSE THE LEGAL FIELD: We began with one attorney who was committed to the best possible client service and to helping families for generations to come, and it’s our mission to continue this commitment. PICTURED: Bob Leonard Jr.; Judith Van Hoof; Marty Leewright; Michael Flynn. CONTACT

INFORMATION: 2800 S. Hulen St., Ste. 210, Fort Worth, Texas 76109. 817.336.8500, Fax 817.336.8511. E-MAIL: info@ bobleonard.com WEB SITE: bobleonard.com

Loe Warren, PC [ Attorneys at Law ]

SPECIALTY: Civil litigation, complex family law, personal injury, business, trust and estate disputes. CERTIFICATIONS: Hibbs—Texas Board of Legal Specialization in Estate Planning and Probate Law; College of the State Bar of Texas. Kaitcer—Texas Board of Legal Specialization in Civil Trial Law, Family Law and Personal Injury Trial Law; College of the State Bar of Texas. Windsor—Texas Board of Legal Specialization in Family Law. Rosenfield—College of the State Bar of Texas. Lawrence—College of the State Bar of Texas. Warren, Rosenfield, Kaitcer and Hibbs all received AV rating by Martindale Hubbell. FIRM HISTORY: Formed in 1972 by the late H.J. Loe and Bill Warren. The firm has grown to include seven attorneys with a combined 140 years of litigation experience. AWARDS/HONORS: Rosenfield (2008),

Kaitcer (2003-08), and Hibbs (2008) were named Texas Super Lawyers by Texas Monthly magazine. All partners have been listed as Top Attorneys in Fort Worth, Texas magazine. WHAT SETS THEM APART: “We provide outstanding service to our clients on a wide variety of legal matters and are dedicated to our clients’ success.” FREE ADVICE: “The law has become so complicated that you should not do it yourself.”

MEMBERS OF THE FIRM: (standing, left to right) Mark J. Rosenfield; Stephen D. Lawrence; Mike Windsor; Jeffrey N. Kaitcer. (seated) John R. Wolffarth, associate attorney; William M. Warren; Kelcie A. Hibbs. CONTACT INFORMATION: 4420 W. Vickery Blvd., Fort Worth, Texas 76107. 817.377.0060, Fax 817.377.1120. WEB SITE: loewarrenlaw.com.

J. Kent McAfee

[ Attorney at Law ]

CONCENTRATION: Personal injury (plaintiff), civil litigation. EDUCATION: B.S., University of Tennessee; Graduate Studies (M.P.A.), Memphis State University; J.D., Cumberland School of Law at Samford University. EXPERIENCE COUNTS: Kent McAfee began practicing law in 1984. His decision to pursue the legal field was prompted by a desire to serve the public and a chance to make a difference. “Focusing on personal injury allows me the opportunity to give a voice to individuals and to ‘level the playing field’ against powerful corporations and insurance companies.” PR OFESSIONAL MEMBERSHIPS: McAfee is licensed by the Texas Supreme Court and is a member of the State Bar of Texas, American Bar Association, Christian Trial Lawyers Association, Tarrant County Trial Lawyers Association and the American Association for Justice. WHAT SETS HIM APART:

“Communication is paramount ... the client must understand what we’re doing, why we’re doing it and participate in that process.” MOTTO: “Never accept ‘no’ for an answer.” SPECIAL INTERESTS: Southwest Christian School, The WARM Place, Ronald McDonald House, Speedway Children’s Charities, Neighborhood Needs, American Cancer Society and Race for the Cure. FREE ADVICE: “Do not hire an attorney who won’t or can’t speak with you in the initial meeting. It won’t improve later.”

CONTACT INFORMATION: 925 Eighth Ave., Fort Worth, Texas 76104. 817.332.7678. WEB SITE: onelegalplace.com.

Mr. McAfee is licensed by the Texas Supreme Court and is a member of the State Bar of Texas.

Nunneley | Family Law Center

[ Barbara Nunneley ]

SPECIALTY: Board-certified in family law, Nunneley limits her practice to divorce, property division and custody disputes. EDUCATION: B.A., Texas Woman’s University; M.A., Southern Methodist University; J.D., Thurgood Marshall School of Law. HONORS: Texas Woman’s University Distinguished Alumna for 2006; Tarrant County Family Law Bar Association (past president) and 2006 recipient of the Eva Barnes Award. PROFESSIONAL MEMBERSHIPS: Texas Chapter, American Academy of Matrimonial Lawyers (past president); Texas Academy of Family Law Specialists (president).

WHAT SETS HER APART: Barbara and her senior associates specialize in complex property division and child custody. Her firm is distinguished from others in its methodology of preparing because it prepares clients for every step of the process. REPRESENTATIVE CLIENTS: C-Level executives, spouses, dedicated parents and grandparents. CONTACT INFORMATION: 1845 Precinct Line Road, Suite 100, Hurst, Texas 76054. 817.485.6431, Metro 817.577.2332, Fax 817.577.9899. E-MAIL: bnunneley@nunneleyfamilylaw.com. WEB SITE: nunneleyfamilylaw.com.

Brad Parker

[ The Parker Law Firm ]

CONCENTRATION: Trial Lawyer—Wrongful death, catastrophic personal injury, civil litigation and insurance bad faith.

EDUCATION: B.A., University of Texas at Austin (1982); J.D., Texas Tech University School of Law (1985); Board Certified in Personal Injury Trial Law by the Texas Board of Legal Specialization. AWARDS/HONORS: Parker was selected as a Member of the American Board of Trial Advocates; repeatedly selected as a Top Attorney by Fort Worth, Texas magazine and as a Super Lawyer by Texas Monthly; AV rated by MartindaleHubbell, the highest ranking an attorney may achieve for legal ability and ethical standards; and is a Fellow of the Texas Bar Foundation. PROFESSIONAL MEMBERSHIPS: Vice President, Tarrant County Bar Association; Director, Texas Trial

Lawyers’ Association; Chair, Texas Trial Lawyers’ Association Advocates, 1999; President, Tarrant County Trial Lawyers’ Association, 1998–1999; Panel Chair, District 7A Grievance Committee, 2006–2008; in addition, member of College of the State Bar of Texas, Tarrant County Trial Lawyers, Dallas County Trial Lawyers, American Association of Justice, and the Tarrant County Bar Foundation. GREATEST PROFESSIONAL ACHIEVEMENT: Consistently helping people and small businesses that have suffered catastrophic injury or financial hardship due to the negligence or wrongdoing of others. CONTACT INFORMATION: 2317 Plaza Parkway, Ste. 100, Bedford, Texas 76021. 817.503.9200, Fax 817.503.9203. E-MAIL: Brad@ ParkerLawFirm.com. WEB SITE: ParkerLawFirm.com.

Sisemore & Associates

[Attorneys and Counselors at Law]

CONCENTRATION: Sisemore & Associates focuses on Family Law, Divorce and Property Division, Child Custody, and Enforcement. MEMBERS OF THE FIRM: Attorneys: BeAnn Sisemore, Justin Sisemore and Mark Childress. Assistant: Robin Hamlin. HISTORY OF THE FIRM: BeAnn has been in the Family Law business for over 35 years working from the ground up as a legal assistant and then returning to school for her law degree. EDUCATION: BeAnn—B.B.A., Dallas Baptist University; J.D., Texas Wesleyan School of Law. Justin—B.B.A., Baylor University; J.D., Texas Wesleyan School of Law. Mark—B.B.A., Texas Tech University; J.D., Texas Wesleyan School of Law. PROFESSIONAL MEMBERSHIPS: Tarrant County Bar Association; Tarrant County Family Bar Association; Tarrant County Criminal Defense

Lawyers Association; Tarrant County Young Lawyers; American Bar Association. ACHIEVEMENTS: BeAnn, Justin and Mark were named Top Attorneys in 2007-2008 by Fort Worth, Texas magazine. Justin currently sits on the advisory committee for the 233rd Judicial Court. WHAT SETS THEM APART: “We take the time to listen and care. We recognize that our successful results occur because we are armed with both our client’s information, as well as the client’s confidence in our abilities.” APPROACH TO LAW: Our mission is to provide our clients with an aggressive, competent, compassionate and reasonable approach to solving their family issues. CONTACT INFORMATION: 603 East Belknap, Fort Worth, Texas 76102. 817.336.4444, Fax 817.336.4448. E-MAIL: sisemoreatty@aol.com.

Rod Tanner Amanda L. Reichek Meredith Dinkins [ Tanner & Associates, PC ]

PROFESSIONAL MEMBERSHIPS: Tanner—State Bar of Texas Labor and Employment Law Section (former chair); Tarrant County Bar Association Labor and Employment Law Section (former chair); Texas Employment Lawyers Association (founding member); National Employment Lawyers Association (co-chair, Labor Law Committee); AFL-CIO Lawyers Coordinating Committee; American Bar Association; and American Trial Lawyers Association. Reichek—State Bar of Texas Labor and Employment Law Section; Tarrant County Bar Association Labor and Employment Law Section; Texas Employment Lawyers Association; AFL-CIO Lawyers Coordinating Committee. Dinkins—State Bar of Texas Labor and Employment Law Section; Tarrant County Bar Association Labor and Employment Law Section; AFL-CIO Lawyers Coordinating Committee. THE PRACTICE: Tanner is a Fellow of the pres-

tigious College of Labor and Employment Lawyers. He is widely regarded as one of the country’s preeminent labor lawyers, and he has extensive experience in complex civil litigation. The firm’s cornerstone is representation of labor organizations in litigation, administrative proceedings, arbitration, contract negotiations and other collective bargaining matters. The firm’s employment practice focuses on representation of professionals, executives and employees in contract, tort, sexual harassment and employment discrimination cases. CONTACT INFORMATION: Plains Capital Bank Towers, 6000 Western Place, Ste. 100, Fort Worth, Texas 76107-4654. 817.377.8833, Fax 817.377.1136. E-MAIL: rtanner@rodtannerlaw.com, mreichek@rodtannerlaw.com, mdinkins@ rodtannerlaw.com. WEB SITE: rodtannerlaw.com.

Wallach & Andrews, PC

CONCENTRATION: Civil practice and civil litigation firm with concentrations in medical and health care liability defense, products liability, personal injury, and general civil litigation. EDUCATION/CERTIFICATIONS: Michael Wallach—Board Certified, Personal Injury Trial Law, Texas Board of Legal Specialization; Board Certified, Civil Trial Advocate, National Board of Trial Advocacy. Jennifer Andrews—Attorney and Registered Nurse. Wade Birdwell—Board Certified, Civil Appellate Law, Texas Board of Legal Specialization. AWARDS/ HONORS: Michael Wallach—Texas Association of Defense Counsel, past president; Fort Worth, Texas magazine Top Attorney, 2003-2008; Texas Monthly magazine Texas Super Lawyer, 20032008; Fort Worth Business Press Attorneys of Excellence, 20032008. Wade Birdwell—Fort Worth, Texas magazine Top Attorney,

2006-2008; Texas Monthly magazine Texas Super Lawyer, 2008; Jennifer Andrews—Fort Worth, Texas magazine Top Attorney, 2008. WHAT SETS US APART: Our firm creates and maintains a team approach to handling cases, attempting to provide the most efficient and effective representation for our clients’ needs. We have always practiced on the creative, cutting edge of the law, whether it be in the courts, in the application of new rules of procedure or substantive law, or in the legislative arena in the passage of new law. FREE ADVICE: There is no substitute for a seasoned trial attorney. Experience in the courtroom counts.

PICTURED: Michael Wallach; Jennifer Andrews; Leslie Thomas; Wade Birdwell. CONTACT INFORMATION: 550 Bailey Ave., Ste. 500, Fort Worth, Texas 76107. 817.338.1707, Fax 817.338.1787. WEB SITE: wallach-law.com

Robert G. (Bob) West

[ Whitaker, Chalk, Swindle & Sawyer, LLP ]

CONCENTRATION: Bob negotiates and closes “deals,” including oil & gas leases, real estate contracts, and formation and sale of businesses. He is a negotiator, counselor, or advocate for numerous neighborhood groups and individuals on Barnett Shale leases, gas pipeline easements, and disputes. YEARS OF EXPERIENCE: 36, all in downtown Fort Worth; head of the real estate/oil & gas practice team at Whitaker Chalk since 1993. EDUCATION: B.A. (magna cum laude), Midwestern University; J.D. (with honors), University of Texas School of Law.

HONORS: Named a “Top Attorney” in Real Estate by Fort Worth, Texas magazine every year beginning in 2001; named a “Texas Super Lawyer” in Real Estate by Texas Monthly magazine every year beginning in 2003; listed in “Who’s Who in America,” “Who’s Who in American Law,” and “Who’s Who in

Finance and Industry;” has held an “AV” peer rating, the highest given, in the Martindale-Hubbell legal directory for over 25 years. ACTIVITIES OUTSIDE THE OFFICE: Chairman of City of Fort Worth’s Board of Adjustment for Commercial Properties; Camp Bowie District, Inc. (formerly Historic Camp Bowie); Ridglea Presbyterian Church; Leadership Fort Worth; Instructor in TCU’s Petroleum Land Practices course to train petroleum landmen; frequent speaker at professional training programs for attorneys, paralegals and landmen on topics of real estate, oil & gas, and ethics. CONTACT INFORMATION: 301 Commerce St., Ste. 3500, Fort Worth, Texas 76102. 817.878.0511. E-MAIL: rwest@ whitakerchalk.com. WEB SITE: whitakerchalk.com.

Not certified in a specialty by the

Jennifer L. Wiggins

EDUCATION/CERTIFICATIONS: Jennifer received a B.A. from William Woods University, an M.A. from the University of New Mexico, and her J.D. from Hofstra University School of Law. PROFESSIONAL MEMBERSHIPS: She is a member of The College of the State Bar of Texas, Texas Family Law Foundation, Tarrant County Bar Association, Tarrant County Family Law Bar Association, Arlington Bar Association, Collaborative Lawyers of Arlington and Mansfield, and the American Bar Association (Family Law Section Member). WHY SHE CHOSE THE LEGAL FIELD: “I chose to practice family law to serve and protect families during what is typically the most emotionally and financially difficult period of their

lives.” MISSION: “Listening to my clients—really listening to understand and empathize with their profound anguish and dislocation. My goal is to move a case along in a speedy and efficient manner using a humane approach to resolving spousal and family discord.” MOTTO: It’s time to regain your life! FREE ADVICE: Take care of yourself first and you will be able to take care of your family from a position of strength and confidence. CONTACT INFORMATION: 1615 W. Abram St., Ste. 104, Arlington, Texas 76013. 817.860.9900, Fax 817.860.9909. WEB SITE: jenniferwiggins.com.

E-MAIL: info@jenniferwiggins.com.

Wilson, White & Doby, LLP

SPECIALTY: Wilson, White & Doby, LLP is a small firm practicing in the area of family law, estate planning and probate, estate litigation, tax and real estate. EDUCATION/ CERTIFICATIONS: W. Weir Wilson—B.A., University of Texas; L.L.B and J.D., Baylor University. William L. White—B.B.A., Hankamer School of Business, Baylor University; L.L.B. and J.D., Baylor Law School; Board certified in estate planning and probate, Texas Board of Legal Specialization. Robert M. Doby Jr.—B.A., University of Texas; J.D., University of Texas School of Law; Board certified in real estate-commercial, Texas State Board of Legal Specialization. Fauniel D. Rowland—J.D., Southwestern University School of Law. AWARDS/HONORS: Wilson—AV

Rated by Martindale Hubbell; Past president, Tarrant County Family Law Bar Association. White—AV Rated by Martindale Hubbell; Past president, Tarrant County Probate Bar. MOTTO: Wilson, White & Doby LLP represents more than 145 years of experience among its four attorneys. MISSION: To serve clients to the best of our ability with respect, tenacity and integrity. PICTURED: (left to right) Fauniel Rowland, William White, Robert Doby Jr., and W. Weir Wilson. CONTACT INFORMATION: 900 Monroe St., Ste. 400, Fort Worth, Texas 76102. 817.820.3100, Fax 817.820.3118. E-MAIL: weir@wilsonwhite.com; bill@wilson-white.com; rdoby@wilson-white.com; faun@ wilson-white.com. WEB SITE: wilsonwhitedobyllp.com.

Patriot Games

Formerly the Fort Worth Bowl, the newly renamed Bell Helicopter Armed Forces Bowl enters its sixth year. by

“Football is my mistress,” says tom starr, executive director of the bell helicopter armed forces bowl. With the Armed Forces Bowl starting its sixth year, Starr, who has been in the bowl business for about 25 years, says he has great expectations for this post-Christmas bowl in Fort Worth.

His vision for the Bowl is to keep filling the 44,000-seat stadium and to gain participation from teams within other conferences. The Armed Forces Bowl currently has contracts with Conference USA, Mountain West Conference and the Pac 10 until 2009, according to the Bowl’s Web site. When the time comes for contract renewal, Starr said he’d like to have some Big 12 players in the Bowl.

Formerly known as the Fort Worth Bowl, the Armed Forces Bowl has hosted a sold-out game for the past two years, and Starr says this is a good start to achieving his long-term goal: to make this the best bowl among 34 NCAA bowls in the nation.

But for now, Starr is boasting about the Bowl’s hospitality. “We’re the top bowl in hospitality,” he said, adding that its inviting personality is a direct result of the 200-plus volunteers who assist with the Bowl each year. They’re always trying to “enhance the game-day experience” and give people a chance to experience the city of Fort Worth, as well, Starr explained.

Since its inception in 2003, the Armed Forces Bowl has brought people together for one last football celebration of the year. On Dec. 31, the afternoon bowl game will be played at TCU’s Amon G. Carter Stadium.

While the teams are unknown at this time, there is one thing for certain. At halftime, Gen. David H. Petraeus, the 10th and current Commander of the U.S. Central Command, will be honored as this year’s recipient of the Great American Patriot Award.

“We are fortunate to get him to come,” Starr said. “At halftime, he will give 120 military personnel their oath of office.”

Alex Powers, a former U.S. Army Infantry officer and a member of the Executive Committee for the Bowl, said the Great American Patriot Award is given to someone who exemplifies great sacrifice and is a great patriot.

Powers said he and Gen. Petraeus have been longtime friends, meeting in the late ’80s when they were both serving the army in Germany. Gen. Petraeus will be awarded by former Col. Tom Dials, another member of the Executive Committee. This will be the third award presented at the Bowl.

The idea to create this Armed Forces Bowl six years ago was the brainchild of ESPN and Fort Worth community leaders, Starr said. To start a bowl, Starr explained there needs to be a $2 million letter of credit and support from the community.

“It was the perfect venue for a bowl,” Starr said. “There are quality hotels, restaurants, a major airport and a stadium. It was a good central location.”

Bill Thornton, president and CEO of the Chamber of Commerce, said Fort Worth benefits by catering to this NCAA bowl game as it helps the city gain more national attention.

“It provides another window for the nation to get a view of Fort Worth,” Thornton said. “We are honored to host it.”

From an economic standpoint, the Bowl generates almost $10 million. By hosting the Armed Forces Bowl, Fort Worth brings in about $2 million annually, Thornton said. But the benefits of the Bowl extend far beyond economic impact. It also delivers the holiday spirit to such charities as the United Service Organization and the Children of Fallen Soldiers Fund—organizations that correspond to the military theme of the Bowl. fw

Bell Helicopter Armed Forces Bowl when: Dec. 31 at 11 a.m. where: Amon G. Carter Stadium at TCU who: Teams from Conference USA and the Mountain West Conference t V: Live on ESPN tickets: 817.810.0012; armedforcesbowl.com

DDream Home 2008

Own the 2008 Fort Worth, Texas magazine Dream Home. This gorgeous 6,100-square-foot Mediterranean-style home, built by Jefferies Custom Homes, sits atop a 1.32-acre, tree-covered lot nestled on a hilltop adjacent to a heavily wooded green space in the prestigious Palomar Estates development in Southlake. The spacious floor plan offers an impressive foyer with a grand staircase. The gourmet Wood-Mode kitchen features two islands, a butler’s pantry, double ovens and a wine cellar. The opulent master suite is complete with a cozy fireplace and a luxurious master bath. Entertain year-round in the well-appointed outdoor pavilion equipped with a fireplace and an award-winning pool. 900 Los Altos Trail • Southlake, Texas

Cutting for the Cause

Careity Foundation’s 14th Annual Celebrity Cutting event brings back the favorites. by Stacy Williams

Many celebrity charity events are synonymous with lavish décor, fine wine, tuxedos and exquisite gowns. But this Cowtown event proves that not all celebrities are afraid to get a little dirty.

For 14 years, the National Cutting Horse Association has dedicated one evening during the Futurity’s competition to benefit cancer patients. They contribute not only professional judges, but also the arena and all of the labor that goes into turning Will Rogers Memorial Center into a rodeo arena. Each year, a plethora of celebrities arrive for one night in a different kind of spotlight. From American country music legend Tanya Tucker to Brazilian bull rider

Guilherme Marchi, each celebrity takes on the difficult charge of cutting in the 14th Annual Celebrity Cutting Event, where every dollar raised goes directly toward Careity Foundation’s battle against cancer.

For those who know cutting, you know the tremendous amount of work that goes into training for such spectacular events as this. The horses that are ridden have been bred from birth just to cut cattle. Of course, riding these prized animals is another stride of effort. Many say that in cutting, the horses do all of the work, but don’t put the cart before the horse. Riders must be athletic and flexible enough to stay in line with the horses. Bobbing from side to side to keep a single calf away from the rest of the herd, the horse can be very unstable if you don’t know how

to handle them, which is why NCHA trainers donate a portion of their time to teach the celebrities how to cut.

Although it’s quite entertaining, the sole purpose of this contest is not for guests to gander at celebrities; rather, the most important part of the night is about the patients who are aided by the Careity Foundation. Foundation president Lyn Walsh and vice president Beverly Branch are co-founders of the cancer-fighting foundation, but more importantly, they have experienced what it means to know a loved one who has fought or is fighting cancer. Both of their mothers battled cancer, which prompted them to “provide something we know would be helpful to our mothers.” While Careity Foundation has only been in operation for five years, Walsh and Branch were approached 14 years ago to arrange the Celebrity Cutting event that has allowed other cancer foundations to benefit.

Now they have a team whose purpose is to help relieve and rejuvenate cancer patients going through chemotherapy. Lesley Hunt, an oncology massage therapist and cancer navigator, has been with Careity from the start. She said the greatest aspect of Careity is that funds raised “afford patients availability to have services that are paramount to their treatment and recovery that they wouldn’t otherwise get.” Scott Assante, Careity’s patient service coordinator, said that what’s most significant about this event is “what it means to the patient.” Over the years, survival rates of cancer have gotten higher, Assante explained. With the care provided by Careity, patients who normally would have been given two or three months to live are now living five years or more beyond their expected life span, he added.

The rest of the team are Niki Barr, a psychotherapist who works closely with patients and their families to help understand chemotherapy and how to cope; Stacy Shappley, a nutritionist who makes sure patients are getting proper nutrition to maintain a healthy weight during and after chemotherapy; and Mary Mallory, an acupuncturist who helps patients manage pain and nausea brought on by the treatments. The providers travel to most counties and, “if someone is diagnosed, we are able to follow them all the way through treatment no matter where they are.” fw

Careity Foundation’s 14th a nnual Celebrity Cutting event When: Dec. 5 at 7 p.m. Where: Will Rogers Memorial Center admission: $10; VIP after show tickets available Contact: 817.882.4100, celebritycutting.org

The Glamour of Giving

An Extravagant Night for the Benefit of Children by

Stacy Williams

It will be a wonderful, magical evening,” said gail landreth, president of jewel charity, and clearly the magic does not stop when the ball is over. For 55 years, Jewel Charity has held an exquisite ball not just to touch our elegant side, but also to touch our hearts. Every year, the Jewel Charity Ball boasts of fantastic entertainment, fine cuisine, precious jewelry and extravagant gowns, but party-goers know that the purpose is not just a night of whimsical fun; instead, the ball is held to help those who need it most: the children.

The new maxim for Jewel Charity is “No Finer Gift,” which as Landreth explains, means that “all children deserve a healthy childhood.” Founded in 1953 by Billie Bransford Clark and Nenetta Burton Carter, Jewel Charity was created solely to benefit the children of families in our community that are unable to afford the health care they require. The donations made each year to Cook Children’s Medical Center enable families of all incomes to have specialized and quality health care for children who may need anything from visits to the pediatric office and home nursing, to major surgeries and bone marrow transplants. Since the hospital is a privately owned, nonprofit organization, and strictly a children’s health center, the gift from Jewel Charity each year is key. With more than $225.5 million in uncompensated care at Cook Children’s, the $41 million raised since the charity started—$3.4 million of which was raised last year alone—is evidence that the Jewel Charity Ball fundraiser is one of the most important events in our community.

20 years, she has been a member of Jewel Charity and has participated in as many of the events as possible. Tatum said her favorite ball was in 2001, when not only was her daughter a debutante who modeled the exquisite jewelry, but also that her mother and grandmother were in attendance. Most recently, she co-chaired with special events for the annual Neiman Marcus event in 2007.

“This is a 365-day operation” says Landreth, as she talks about this year’s theme: “Jewel of the Nile.” On Jan. 10, an Egyptian atmosphere will make the Ball “exotic and romantic.” Of course there will be lavish food and drinks, delicately made gowns, tailored tuxedos and most notably, a special surprise band to perform live. Nearly 2,000 people attend each year, all of whom receive the beautifully fashioned Jewel Book, which introduces members, angels and many of the children who have been helped by the monies raised by the Jewel Charity Ball. The donors, or “Angels,” give anywhere from $2,000 to $500,000 (100 percent of which goes directly to Cook Children’s) depending on the level at which they decide to give.

Nenetta Tatum, former board member for the charity, granddaughter of Nenetta Burton Carter, and a current member of the Foundation Board of Cook Children’s, said the Ball is “a great party, but [more importantly] people know that all the money goes to the hospital, and everyone wants to support it … that’s why people attend.” For more than

Before all the ruckus of the ball begins, the Annual Jeweler Party showcases the jewelry collection of the event’s sponsor, giving us a little glimpse of the glamour. On Nov. 20, Richard Eiseman, owner of Eiseman Jewels at Northpark Mall in Dallas, displayed a stunning selection of jewelry for his third time as a jeweler for the Ball. The party was held as a preview to the Ball and to honor more than 350 Angels at every donation level. What is particularly special about the jewelers is that they also donate a piece of jewelry for the Ball’s raffle, donating a portion of the proceeds to the Jewel Charity.

Landreth spoke about how this community is devoted to “making children’s health a priority,” which is why in times of economic struggle, the hospital will need the help of Jewel Charity and its Angels more than ever. “No child should be turned away [due to] lack of funding,” Landreth explained, as the ideal situation would be that no matter the background, a child in need is a child in need.

Once the decorations for the Ball have come down and the money is counted, everyone will gather at Cook Children’s in February for Jewel Charity’s presentation of the monies raised at the Ball to the hospital. fw

To celebrate Fort Worth, Texas magazine’s first 10 years, we look back at our coverage of the key issues that have affected Fort Worth, including historical pieces that chronicle where Fort Worth has been and where it is going, an up-close-and-personal look at 50 of our city’s most powerful people, and human interest pieces that reveal the iconic individuals who made this city what it is today. And don’t think we didn’t include a few of our more light-hearted and most regretted covers. So, Happy Birthday to Fort Worth, Texas magazine and Happy Birthday to you, our readers. After all, we are what you have inspired us to become.

The twisters in 2000 that ripped through downtown just after evening rush hour

Dickies:

Inside the homegrown company that dresses America’s working class and defines fashion for today’s youth

A peek inside downtown’s uber-urban residential renaissance

The Press: an in-depth look at the newspaper that did not go quietly

From ultra-trendy lounges to cosmopolitan clubs, Fort Worth’s nightlife has something for everyone

If we had it to do over

Discovering what makes some of Fort Worth’s prominent chefs signature artisans

Men and Their Cars:

Local gear heads dish on their mysterious love affairs with their wheels

Offering an aerial view— literally— of the 25 most expensive homes in Tarrant County

Up-Close and Personal

April 2000 Local author and longtime sports writer Dan Jenkins claims he is the “sum of everything everyone has confided in him”

November 2000

Tomlinson: on the art of becoming a real man and a football star

Whether giving voice to Fort Worth’s leaders or sharing stories of courage and success, here are just a few of the moving and inspirational, sometimes shocking, subjects we have covered over the last 10 years.

December 2001 A before-and-after examination of Dallas Cowboys’ owner Jerry Jones

July 2003 With a motto of “put people first and politics last,” Mayor Mike Moncrief shares what’s on his mind as he prepares to take office

June 2007 The men in this story teach us that being a father is a lifelong job

December 2007 50 Most Powerful People: their power and resulting influence is far-reaching

July 2007 Though controversial, we disclose who tops the list of the 25 Most Expensive Homes in Tarrant County

February 2008 Actor and playwright Barry Corbin remains a remarkable character

March 2004 We sit down with five women

October 2007 Eight men over 80 reveal their secret to longevity

June 2008 Four generations of Moncrief Oil continue the legacy

Fort Worth

Family Recipes

by Celestina Phillips photography by Jason Kindig

Some of Fort Worth’s most familiar faces were thrilled to share a bit of their own kitchen savvy, contributing their favorite recipes just in time for the holiday party season. With in-home soirees and “DIY” catering all the rage, enjoy these local concepts in cooking that will add famous Fort Worth flavor to your kitchen. From Eddie Gossage’s Italian shrimp and scallops to Pam Minick’s “deadly” chocolate cake, your dinner guests will thank you for serving a true taste of Fort Worth.

Mama Gari’s Mexican Cornbread

Contributed by Terry Chandler Owner, Fred’s Texas Café

When Mom cooked Mexican Corn Bread at home, we kids considered it a great treat,” said Terry Chandler. “It’s a comfort food that goes good with any season. Serve it with fresh salsas in the summer and with good ol’ chili con carne during the cool season. It was always served with a pot of pinto beans.”

* This recipe calls for a 10-inch iron skillet

Yield: 8 servings

ingredients:

1, 14.75-ounce can cream-style corn

1 ¼ cup yellow corn meal, divided use

1 cup milk

¼ cup bacon fat (reserved from frying bacon)

2 eggs well beaten

¾ teaspoon salt

½ teaspoon baking soda

8 ounces grated cheddar cheese

8 ounces ground beef, browned and drained well on paper towels

1 medium onion, chopped

4 fresh cayenne peppers, chopped

1. Preheat oven to 350°. Place about 1/8 inch bacon grease in bottom of 10-inch skillet; set aside. Meanwhile, stir together cream-style corn, 1 cup of the corn meal, milk, bacon fat, eggs, salt and baking soda. Set aside.

2. Preheat prepared skillet in the oven. When hot, sprinkle remaining ¼ cup corn meal into the bacon grease and place back in the oven until the cornmeal roux is slightly browned. Remove skillet from oven and add half the batter, pouring evenly in a circular manner. The batter should sizzle a little when you pour it in. Layer top of batter with cheddar cheese, cooked ground beef, onions and then peppers. Pour remaining batter on top, being careful not to upset the layers.

3. Bake 45 to 50 minutes or until good and brown on top. Let cook 10 minutes before turning out onto a board or platter. Cut into wedges to serve.

"Serve it with fresh salsas in the summer and with good ol’ chili con carne during the cool season.”

“You can put this together pretty quick, which is great this time of year."

Chicken with Pancetta, Potatoes & Black Olives

Contributed by Dashelle Murrin Cutting Horse Enthusiast

Dashelle Murrin, wife of Steve Murrin, the unofficial “Stockyards Mayor,” says she’s reminded of her journeys to Italy when she prepares this Italian-inspired dish. A cutting horse queen and avid traveler, Murrin enjoys creating elaborate meals for her family and friends, although she says this dish is easier to make than it looks.

“You can put this together pretty quick, which is great this time of year with everybody’s busy schedules,” she said. “Anytime I travel to different countries, I take something special from each and [include] it into my cooking. This one makes me think of Italy, and that’s the main reason I enjoy it so much.”

Yield: 4 servings ingredients:

1 thick slice pancetta (Italian-cured bacon) or smoked bacon (about 2 ounces), cubed

1 tablespoon peanut oil

1 tablespoon olive oil

1 large onion, quartered and cut crosswise into ½ inch slices

1 whole chicken (about 4 pounds), cut into 8 pieces

1 teaspoon sweet paprika

Salt and freshly ground pepper, to taste

About 2 cups chicken broth

6 red potatoes (about 1 ½ pounds), peeled (if desired) and cut in half

8 black olives, pitted

2 tablespoons minced fresh flat-leaf parsley

1. In a small saucepan over medium-high heat, combine pancetta and enough cold water to cover. Simmer 10 minutes. Drain and rinse under cold water. Heat a large skillet over medium heat. Cook pancetta for 2 minutes, until lightly browned. Add peanut and olive oils and heat until hot but not smoking. Add chicken pieces, skin-side down, and cook, turning once, for about 12 minutes, until browned. Sprinkle with paprika and season with salt and pepper.

2. Add just enough broth to barely cover the chicken. Raise heat to high and bring to a boil. Add potatoes, reduce the heat to low, cover, and simmer 15 minutes, until chicken is cooked throughout. Transfer chicken to a bowl and keep warm. If needed, cook potatoes 5 to 10 minutes more, until tender. Return chicken to skillet and heat. Stir in olives. Taste to correct seasoning, garnish with parsley, and serve. Enjoy.

Shrimp Fajitas with Pico de Gallo

Contributed by Al Cavazos

La Familia

Open 43 Years in Fort Worth

Al Cavazos has been greeting his restaurant guests the same way for over 40 years … shaking their hands at the door and inviting them in to eat. His venue may have changed names a couple times over the years, and the look may be different since the move to Foch Street, but the hospitality is still the same. As far as the food is concerned, La Familia is known for its bean soup, fresh-made salsa and flaming margaritas. Cavazos chose to share his simple recipe for shrimp fajitas and fresh pico de gallo, which features garlic and fresh tomatoes.

Pico de gallo ingredients:

6 tomatoes, sliced

2 or 3 jalapeno peppers, sliced

1 medium-sized onion, diced

1/2 teaspoon salt

1/2 teaspoon granulated garlic

(not garlic powder)

1. Blend tomatoes and jalapenos in blender to desired consistency or “chunkiness.”

2. Add diced onion, salt and garlic to mixture.

3. Mix together and let sit for 10 to 15 minutes before serving.

shrimP Fajitas ingredients:

12 large shrimp

2 tablespoons butter

1 minced clove of garlic

Salt to taste

1. Sauté shrimp in butter and one minced clove of garlic for 2 minutes or just until shrimp curl and turn pink. Season with salt to taste.

2. Serve warm with tortillas, pico de gallo, guacamole, sour cream, lettuce and tomatoes.

Bacon-Wrapped Pork Loin Medallions

Contributed by Skeet George Angelo’s Bar-B-Que

Open 50 Years in Fort Worth

Angelo’s Gourmet Seasoning is the key ingredient to this flavorful dish that’s easy to prepare. Staffers at Angelo’s were very protective when asked to reveal any recipes at all, but Skeet George, son of Angelo George who passed away in 1997, was more than happy to share a favorite dish that he enjoys grilling at home on the weekends.

“I first had this about 10 or 15 years ago,” George recalls. “It was when we started making this seasoning, and we use it on everything.”

George also recommends roasting fresh corn on the cob, rolling in melted butter and sprinkling with the Gourmet Seasoning. The hot, seasoned cobs pair perfectly with the pork medallions.

“Man, it’s good,” George said. “Can’t get enough of it!”

ingredients:

Boneless pork loin, cut into 2 inch medallions

Angelo’s Gourmet Seasoning Bacon

1. Season pork loin medallions generously with Angelo’s Gourmet Seasoning.

2. Wrap with bacon and grill over mesquite charcoals. To create charcoals, use aged, dry mesquite wood and burn down to charcoals. Regular charcoals or a gas grill can also be used.

Sopa de Tortilla

Contributed by Jody Lancarte

Joe T. Garcia’s Mexican Restaurant Open in Fort Worth for 73 Years

Joe T. Garcia’s is often touted as Fort Worth’s premiere Mexican food hot spot. Out-of-towners and even Dallasites regularly visit the North Side for the sole purpose of visiting Joe T.’s expansive patio and quenching their margarita thirst. The Lancarte family members are virtual celebrities around town, and son Lanny experienced further success when he opened his chic, namesake “Alta Cocina,” which has generated a loyal West side following.

Jody Lancarte, Lanny’s mother, chose to share their recipe for Sopa de Tortilla, or “Tortilla Soup.” She says her family first fell in love with the soup in Mexico City—one of their favorite cities.

“Tortilla soup is a great comfort food,” Lancarte said. “It is simple and reminds you of the flavors and textures of Mexico. We put it on the lunch menu 15 years ago, and it was an instant hit!”

Yield: 4 large servings

ingredients:

1 pasilla chile (dried)

4 ripe tomatoes, chopped

½ onion, chopped

2 cloves garlic, peeled and crushed

2 tablespoons lard

6 cups chicken broth (plus an extra 2 cups if necessary)

2 small sprigs epazote

Salt to taste

Tortilla Chips to taste (may fry own if desired)

2 cups cooked shredded chicken

3 avocados, pitted, peeled and chopped

7 ounces queso Chihuahua (Mexican Cheese), shredded

Juice of 2 limes

1. Submerge pasilla chile in hot water and allow it to rehydrate for 20 minutes. Puree tomatoes, onion, garlic and rehydrated chile in food processor. Heat a large saucepan over high heat and add lard, being careful not to smoke and burn. Add puree to hot lard and cook for about 10 minutes, until sauce has reduced and thickened.

2. Add chicken broth and simmer for up to 1 hour. Adjust consistency of soup by adding more chicken broth if needed. Add epazote and simmer another 15 minutes. Season with salt.

3. To serve, arrange chips, shredded chicken and avocado in the bottom of a large serving bowl. Ladle soup over garnish and top with cheese and lime juice.

“Tortilla soup is a great comfort food. It is simple and reminds you of the flavors and textures of Mexico."

“After several efforts, we found a method we liked for barbecue shrimp that has a lit- tle bam to it.”

Eddie Gossage’s Italian Shrimp and Scallops

Contributed by Eddie Gossage President, Texas Motor Speedway

When he’s not coordinating race days, negotiating deals with drivers or paintballing with the media, the vivacious face of Texas Motor Speedway enjoys experimenting with seafood on the grill. Gossage says grilled seafood is healthier and tastier, and he and his wife prefer it over other grilled options.

“After several efforts, we found a method we liked for barbecue shrimp that has a little bam to it,” Gossage said.

“That’s how this recipe was developed. It was good with breadcrumbs, but when I tried Italian breadcrumbs, it came to life. It’s my favorite!”

Yield: 2 servings

ingredients:

4 large scallops

4 jumbo shrimp

¹/8 teaspoon kosher salt

¹/8 teaspoon white pepper

2 tablespoons extra virgin olive oil

¼ cup seasoned Italian breadcrumbs

1 tablespoon chopped fresh parsley

2 tablespooons butter

Juice of one lemon

2, 8-inch skewers

1. If using bamboo skewers, soak in water for 30 minutes. Preheat grill to medium.

2. Season scallops and shrimp with salt and pepper. Lightly coat with olive oil, then dip in Italian breadcrumbs. Skewer scallops and shrimps, then grill on both sides.* Sprinkle cooked seafood with parsley. In a small saucepan, heat butter and lemon juice together. To serve, sprinkle skewers with parsley and serve with lemon butter.

gossage’s tips:

*You want to get a good char line on the shrimp and scallops. Always be careful, especially with scallops, not to overcook. Gossage said these are great as appetizers, but can be served as a meal with rice and vegetables or with a side of pasta with marinara sauce.

“I experimented to maintain the flavor, but also dialed the sweetness down a notch.”

Lemon Ice Box Pie

Contributed by Rosie Moncrief First Lady of Fort Worth, business owner and tireless community volunteer

Rosie Moncrief says her family absolutely loves both lemon and key lime pies, but she always felt traditional recipes were simply too sweet. This particular pie can be made with lemon or lime juice, and was created by Moncrief herself.

“I experimented to maintain the flavor, but also dialed the sweetness down a notch,” she said.

She advises bakers to watch the amount of sugar added to whip cream topping, to ensure it doesn’t overpower the lemon or key lime flavor.

Yield: 1, 8-inch pie

Crust ingredients:

1 cup graham cracker crumbs

½ cup toasted ground pecans

4 to 6 tablespoons butter, melted in a medium bowl, stir together graham cracker crumbs, pecans and butter. Press into bottom and sides of 8-inch pie pan. Set aside.

Pie ingredients:

1, 14-ounce can sweetened condensed milk

¹/³ cup fresh lemon juice

1 cup of whipped topping

1 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla

1. In a large bowl, combine sweetened condensed milk and lemon juice, mixing until completely incorporated. Add whipped topping and fold in gently. Pour filling into crust.

2. In a large bowl, whip heavy cream, sugar and vanilla until stiff peaks form. Spread whipped cream over top of pie filling. Chill pie until ready to serve.

“It is truly delicious. It will disappear!”

Texas Cocoa Sheet Cake

Contributed by Pam Minick Marketing Director, Billy Bob’s Texas

When trying to read the recipe that Pam Minick describes as “deadly,” she says she struggled to see the ingredients through the cocoa that was caked to the paper. Having prepared the decadent dish for more than 35 years, Minick amazingly still has the same light blue piece of paper the recipe was originally handwritten on. She says she makes it when she has the time to bake from scratch.

“It is truly delicious. It will disappear!” she said. “Chocolate is so good for you, you know.”

Cake IngredIents:

4 tablespoons cocoa powder

½ cup margarine

½ cup vegetable shortening

1 cup water

2 cups sugar

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

2 eggs, beaten

1. Preheat oven to 400°F. Spray a 11x16inch sheet pan with nonstick coating.

2. In a medium saucepan, combine cocoa powder, margarine, vegetable shortening and water. Bring to boil. Remove from heat and add sugar, flour, baking soda, salt, buttermilk and eggs. Stir well. Pour batter into prepared sheet pan and bake 20 minutes.

3. While cake is baking, prepare frosting.

FrostIng IngredIents:

4 tablespoons cocoa powder

6 tablespoons milk

½ cup margarine

1 pound powdered sugar, sifted

1 teaspoon vanilla

½ to 1 cup chopped pecans

4. In a medium saucepan, combine cocoa powder, milk and margarine. Bring to a boil. Remove from heat and stir in vanilla and powdered sugar. Pour frosting over warm cake. Sprinkle with pecans.

Marilyn’s Microwave Peanut Brittle

Contributed by Kay Granger U.S. Representative, 12th Congressional District of Texas

For Congresswoman Granger, preparing peanut brittle means more than creating a sweet holiday snack. The recipe pays tribute to her good friend of 30 years, Marilyn Frazier, who lost a battle with breast cancer several years ago.

“Marilyn was a good cook,” Granger said. “One of her favorites was this microwave peanut brittle. She made it for all occasions. Marilyn had one rule for recipes: no more than five ingredients!”

Granger said Frazier violated that rule when she added food coloring to her brittle. She would bring Granger purple peanut brittle for TCU games, orange for Thanksgiving and green for Christmas.

“She was truly one-of-a-kind,” Granger said.

IngredIents:

1 cup sugar

½ cup white corn syrup

1 cup raw peanuts

1 teaspoon butter

1 teaspoon vanilla

1 teaspoon baking soda

1. Spray 9 x 13-inch baking pan with nonstick coating; set aside.

2. In a large microwave-proof bowl, stir together sugar and corn syrup. Cook in microwave oven, on high, for 4 minutes. Stir in peanuts. Return to microwave oven and cook on high for 3-5 minutes. Add butter and vanilla and stir well. Cook on high 1-2 minutes. Add baking soda, and stir until it turns foamy. Spread hot mixture in prepared baking pan, and let cool about half an hour.

Note: If you want to add food color, add with the butter and vanilla.

Burnett Egg Nog

Contributed by Anne Marion President, Burnett Ranches, Ltd. and the Burnett Foundation Chairman, Burnett Oil Co., Inc.

Known as the leading lady of the legendary Four Sixes Ranch, Anne Marion has oil, ranching and a love for the land in her blood. Her great-grandfather was rancher and oilman Samuel Burk Burnett, founder of the famed West Texas ranch who left ownership to Marion before she was born. When the holidays roll around, Marion says she looks forward to enjoying her namesake egg nog, which boasts a bit of bourbon as well as fresh, heavy whipping cream.

“It is something I look forward to at Christmas,” Marion said. “It’s too fattening to drink any other time!”

Due to chill time needed in the refrigerator, allow at least a day and a half to prepare … plenty of time to sneak in a workout before indulging.

YIeld: about 40 cups

IngredIents:

1 Fifth Bourbon (about 3 ½ cups)

3 cups sugar

18 egg yolks (about 1 ½ cups pasteurized egg yolks)

2 quarts heavy whipping cream

1. Mix together Bourbon and sugar; cover and let stand overnight.

2. In a large bowl, beat egg yolks well. Slowly add Bourbon mixture, beating constantly. Refrigerate mixture at least three hours.

3. Beat heavy whipping cream until stiff peaks form. Fold into egg mixture. Refrigerate at least one hour before serving.

Cacharel

the 2008 Fort Worth, Texas magazine

Have you ever had trouble deciding where to host a rehearsal dinner or enjoy a romantic dinner? Have you wondered which restaurant serves the most succulent steak or decadent dessert? Search no more. Fort Worth, Texas magazine’s 2008 Culinary Awards bears the answers. We polled our readers via an online survey to determine the best in more than 45 categories. Turn the page and prepare to be wined and dined by the best restaurants Fort Worth has to offer.

Best Atmosphere:

Joe T. Garcia’s Mexican Restaurant

Mercury Chophouse Restaurant

Reata Restaurant

Best Bagels:

Yogi’s Bagel Cafe

Panera Bread

Boopa’s Bagel Deli

Best Bakery:

Blue Bonnet Bakery

Swiss Pastry Shop

Sublime Bakery

Best Barbecue:

Railhead Smokehouse

Angelo’s Barbecue

Wilson’s Barbecue

Best Bread:

Del Frisco’s Double Eagle

Steak House

Reata Restaurant

Brio Tuscan Grille

Best Breakfast:

Ol’ South Pancake House

Montgomery Street Café

Paris Coffee Shop

Best Brunch:

Lucile’s Stateside Bistro

Vidalias Fort Worth at the Worthington

Taverna Pizzeria and Risotteria

Best Burger:

Kincaid’s Hamburgers

Tommy’s Hamburger Grill

Dutch’s Burgers and Beer

Best Chinese:

P.F. Chang’s China Bistro

Szechuan Chinese Restaurant

Wan Fu Chinese Restaurant

Best Cupcakes:

Elegant Cakery

Sublime Bakery

The Cupcake Cottage

Rustic charm tamed to quiet sophistication. Enticing aromas infused with surprising accents. Western history draped with casual elegance. Whether it’s happy hour with friends, an unforgettable celebration, or a last-minute rendezvous on the rooftop, let the warm welcome of Reata surround your senses, tease your taste buds and give your inner cowboy a hearty nudge.

LEGENDARY . WESTERN . CUISINE

Best Deli:

Carshon’s Delicatessen

Great Outdoors Sub Shop Inc.

Central Market

Best Dessert:

Reata Restaurant

Del Frisco’s Double Eagle Steak House

Cheesecake Factory

Best Diner:

Scotty’s Deluxe Diner

Montgomery Street Café

Ol’ South Pancake House

Best Family Restaurant:

Joe T. Garcia’s Mexican Restaurant

Babe’s Chicken Dinner House

Purple Cow Diner

Best French:

Saint-Emilion Restaurant

Bistro Louise

Cacharel Restaurant

Best French Fries:

Mac’s on 7th

Wingstop

Lili’s Bistro on Magnolia

Best Greek:

Greek House

Jazz Café

George’s Imported Foods

Best Grill:

Texas Grill

Old Neighborhood Grill

Fred’s Texas Café

Best Happy Hour:

Blue Mesa Grill

Rio Mambo Tex Mex & Mas

The Covey Restaurant & Brewery

Best Hotel Restaurant:

Ruth’s Chris Steak House— Hilton Hotel Fort Worth

Shula’s 347 Grill—Sheraton Fort Worth

610 Grille—The Ashton

Best Indian:

Star India

Tandoor Indian Restaurant

Bombay Grill Indian Food

Best Italian:

Nona Tata

Piccolo Mondo Italian Restaurant

Piola Italian Restaurant

Best Japanese:

The Tokyo Café

Sushi Axiom Japanese Fusion Cuisine

Piranha Killer Sushi

Best Ladies’ Lunch:

The Lunch Box

Café Aspen

Bistro Louise

Best Late Night:

Fuzzy’s Taco Shop

Sammy’s Pizza & Deli

Ol’ South Pancake House

Best Lunch on a Budget:

Italianni’s

Fuzzy’s Taco Shop

Lili’s Bistro on Magnolia

Best Mexican:

Rio Mambo Tex Mex & Mas

Uncle Julio’s Fine Mexican Foods

La Playa Maya

Best Middle-Eastern:

Hedary’s Mediterranean

Restaurant

Byblo’s Lebanese Restaurant

King Tut

Best New Restaurant:

Lambert’s Steaks, Seafood and Whiskey

Shula’s 347 Grill

Ruth’s Chris Steak House

Best Off the Wall:

Fred’s Texas Café

Spiral Diner and Bakery

Jazz Café

Best Old Favorite:

Mac’s Bar & Grill - Arlington

The Original Mexican Eats Cafe

Joe T. Garcia’s Mexican Restaurant

Introducing Italian Chop House Favorites

New Year’s Eve Celebration - December 31st, 2008

Early Seating: 5 to 7:30pm 3-Course Dinner

Gala Seating: 8 to 10:30pm 4-Course Dinner, DJ Music, Party Favors & Champagne Toast

Best Pairing:

Ferre Ristorante e Bar

Zambrano Wine Cellar

The Vault Mediterranean

Best Patio Outdoor Dining:

Joe T. Garcia’s Mexican Restaurant

Reata Restaurant

Piola Italian Restaurant

Best Pizza:

Mama’s Pizza

Rocco’s Wood Fired Pizza

Pizzeria Uno Chicago Bar and Grill

Best Place for a Rehearsal:

Joe T. Garcia’s Mexican Restaurant

La Playa Maya

Lonesome Dove Western Bistro

Best Place to Take Visitors:

Joe T. Garcia’s Mexican Restaurant

Reata Restaurant

Lonesome Dove Western Bistro

Best Power Lunch:

Mercury Chophouse

Fort Worth Club

Bonnell’s Fine Texas Cuisine

•

•

•

• CHEF DEMONSTRATIONS

• THEMED DINNERS

• CORPORATE CATERING

• SHOWERS OF ALL KINDS

• COCKTAIL BUFFET PARTIES

• SCHOOL FUNCTIONS & SPORTING EVENTS

817-821-1621

817-437-1055

www.tcbcateringfortworth.com

Travel a few yards north of Sundance Square, and you’ll be treated to an exciting new fusion of fresh and tasty. For simple, yet unexpected chef-crafted food, join us at Vidalias Southern Cuisine. We start with the finest locally grown ingredients and pamper them with the rich, golden-brown flavor of Southern preparation. It’s fresh. It’s delicious. Explore the unexpected flavor of Vidalias.

call for reservations Serving 6 am-10 pm 817.210.2222

Best Salad:

Shula’s 347 Grill

Texas de Brazil Restaurant

Boi Na Braza

Best Seafood:

Truluck’s Seafood, Steak and Crab House

Fish City Grill

Daddy Jack’s Lobster & Chowder

Best Service:

Del Frisco’s Double Eagle Steak House

Saint-Emilion Restaurant

Bonnell’s Fine Texas Cuisine

Best Side Dish:

Silver Fox Steak, Lobster, Seafood

The Keg Steakhouse & Bar

Reata Restaurant

Best Southern:

Ovation Restaurant

Fire Oak Grill

Drew’s Place Restaurant

Best Southwestern:

Reata Restaurant

Bonnell’s Fine Texas Cuisine

Michael’s Restaurant & Ancho Chile Bar

Best Steakhouse:

Del Frisco’s Double Eagle Steak House

Ruth’s Chris Steak House

Lonesome Dove Western Bistro

Best Takeout:

Pei Wei Asian Diner

Szechuan Chinese Restaurant

The Tokyo Café

Best Thai:

Thai Tina

Junsuree Thai House

Thai Chili

Best Vegetarian:

Spiral Diner and Bakery

The Tokyo Café

Yucatan Taco Stand

Best Vietnamese:

Pho’s Little Saigon

Sonny’s Diner

My Lan Restaurant

Best Wine List:

Del Frisco’s Double Eagle

Steak House

J.R.’s Steakhouse

Winslow’s Wine Café

Biggest Portions:

Reata Restaurant

Cheesecake Factory— Southlake

Ovation Restaurant

Most Romantic:

Saint-Emilion Restaurant

Ristorante La Piazza

Lonesome Dove Western Bistro

Best Wild Game:

Bella Italia West

Bonnell’s Fine Texas Cuisine

Fred’s Texas Café

817.348.8888 www.chimys.com For a listing of location information, visit fwtx.com

[ Cattlemen’s ]

When you get that craving for a thick, juicy steak, there is only one place to go! From a Texas T-bone to the 24-oz. Porterhouse, there’s something for everyone at Cattlemen’s. And now you can order that same great steak from the Web site and have it delivered right to your front door. All of Cattlemen’s steaks are aged, corn-fed and individually cut to our precise specifications.

2458 N. Main Street Fort Worth, TX 76106

In the Historic Stockyards District, next to Billy Bob’s Texas 817.624.3945 www.cattlemenssteakhouse.com

[ Chimy’s Cerveceria ]

Blend in with the crowd as you dress your taco and sip a margarita at Chimy’s Cerveceria in Fort Worth. This cozy, laid-back patio hangout has become a college staple for the locals. Chimy’s nachos are the favorite, the “gut rocket chimychanga” is the wild card and the wide range of hand-shaken margaritas and beers will satisfy your taste for Tex-Mex. Look for Chimy’s on your next outing, where you’re guaranteed to find buried treasure. Open Monday through Saturday 11a.m. to 12a.m., Closed on Sunday.

1053 Foch St. Ft. Worth, Tx 76107

[ Curly’s Frozen Custard ]

Bring the whole family and enjoy the best frozen custard in town! You can use the drive-thru if you are in a hurry, or sit down and enjoy our award winning patio. For a Birthday Party or Corporate Event, try Curly’s Catering. You can pick up a pre-scooped package including your choice of toppings, or we can set up and serve at your location. Either way, you will not be disappointed.

4017 Camp Bowie Blvd. Fort Worth, TX 76107

817.763.8700 www.Curlysfrozencustard.com

[ Daddy Jack’s ]

Daddy Jack’s kitchen dishes out fabulous fresh seafood. Try your lobster in a bisque or a spicy marinara. Memorable entrees include pecan-breaded rainbow trout, baked shrimp stuffed with Ritz cracker stuffing and Alaskan king crab legs. Great beer selections and a fine wine list are also offered.

353 Throckmorton St. Fort Worth, TX 76102

817.332.2477

[ Drew’s Place ]

Don’t judge this book by its cover. This is one that will take you by surprise from the charming interior and relaxed atmosphere to the great tasting home-cooked meal. Voted “People’s Choice” (FW Weekly), appeared in Texas Monthly and frequently mentioned in Bud Kennedy’s “Eat Beats” (Star-Telegram). Fort Worth’s best kept secret is out. Hours of Operation: Tues. - Thurs. 10:30 a.m. - 7 p.m., Fri. - Sat.10:30 a.m. - 8 p.m., Closed Sun. and Mon.

5012 E. Rosedale (off 820 and Rosedale) Fort Worth, TX 76105

817.534.6105

5701 Curzon (off Camp Bowie and Horne St.) Fort Worth, TX 76107

817.735.4408

[ Hawks Creek ]

Enjoy the splendid comfort within the grand walls of our Scottish castle clubhouse. Take a break after your round to refuel and relax with friends and fellow golfers. Host your next golf tournament in the unique style and grace of Hawks Creek. Call Alison to schedule your next event.

6520 White Settlement Road Fort Worth, Texas 76114

817.738.8402 www.hawkscreek.com

[ The Lunch Box ]

For 26 years, The Lunch Box has been serving Fort Worth great food and memorable experiences. Located in the 6333 shopping center, this lunch hot spot is famous for its chicken salad, fruit salad and poppy seed dressing. Dine in, order to-go or have your lunch catered. Open Monday - Friday 11:00 a.m. - 3:00 p.m., Saturday 11:00 a.m. -2:30 p.m., closed on Sunday.

6333 Camp Bowie Blvd. # 115 Fort Worth, TX 76116 817.738.2181

[ Mama’s Pizza ]

For 40 years, Mama’s Pizza has been serving the same quality product that people of Tarrant County have come to know and love. Come see our new location on Camp Bowie. Open seven days a week. Lunch Buffet Mon-Sat, 11 a.m. - 2 p.m. Special rates available for large groups. Visit our Web site at www.mamaspizzas.net

1813 W. Berry 5800 Camp Bowie 26 E. Debbie Lane 1200 N. Fielder Fort Worth 76110 Fort Worth 76107 Mansfield 76063 Arlington 76012 817.923.3541 817.731.MAMA 817.473.2600 817.795.8700

[ McKinley’s Fine Bakery and Cafe ]

Scrumptious breakfast, lunch and dinner entrees are prepared fresh daily. Sandwiches, soup, salads and yummy baked goods—even better than mom used to make—delight patrons. Dine in or take out. Full catering and special-order bakery are available as are corporate lunches. Open Monday-Saturday 8 a.m. - 6:30 p.m. and Sunday 11 a.m. - 5 p.m.

University Park Village 1612 S. University Drive Fort Worth, TX 76107

817.332.3242

[ Mister G’s ]

Fashioned after a 1938 gentleman’s study, Mister G’s serves the freshest seafood and mesquite-grilled steaks in DFW. This cozy, four-star steakhouse features an extensive boutique wine menu and cordial & dessert cart. Named after its original owner Lyle Guslander, Mister G’s inspires its regulars to schedule flights around a dinner at “G’s.” Open Monday - Friday, 6-10 p.m. Closed holidays.

Inside the Newly Transformed Hyatt Regency DFW Adjacent to Terminal C, DFW Airport, TX 75261 972.453.1234 hyattregencydfw.com

[ Piccolo Mondo ]

Piccolo Mondo was established more than 20 years ago and is known as one of the most popular Italian restaurants in the Metroplex. Lunch is served MondayFriday 11:30 a.m. - 2:30 p.m. Dinner is served every day beginning at 5:30 p.m. Tuesday through Saturday nights feature live piano music in addition to beautiful food. Reservations suggested.

829 E. Lamar Blvd. Arlington, TX 76011

817.265.9174

[ Tommy’s Hamburgers ]

Tommy’s is celebrating 25 years of business in Fort Worth. These family owned and operated joints offer award-winning burgers, catfish, chicken fried steak, beer and wine. The Smith family welcomes you to their three west side locations. Open Monday-Sunday. Voted Best Veggie Burger by the Fort Worth Star-Telegram

5228 Camp Bowie, Blvd. Fort Worth, TX 76107

817.569.1111

2701 Green Oaks Fort Worth, TX 76116

817.735.9651

3431 West 7th St. Fort Worth, TX 76107

817.885.7500

www.tommyshamburgergrill.com

[ Yogi’s ]

Bring your appetite and meet your friends at this popular upbeat restaurant. Whatever you are in the mood for, Yogi’s has something for everyone and keeps you coming back for more. Locally owned and operated, this restaurant serves full breakfast, Tex-Mex breakfast, deli sandwiches, wraps, salads, burgers and more. Open Monday-Friday 6:30 a.m. - 4 p.m., Saturday 7 a.m. - 3 p.m., Sunday 7:30 a.m. - 3 p.m.

2710 S. Hulen St. Fort Worth, TX 76109

817.921.4500

[ Zeke’s Fish & Chips ]

Zeke’s has been serving Fort Worth great food since 1971. Known for it’s Icelandic cod, farm raised catfish, hand breaded vegetables, fried and boiled shrimp, sandwiches, chicken salad, shrimp salad and homemade spaghetti. Delivery is available through Entrees on Trays. Dine in or take out. Open Monday-Thursday 11 a.m. - 9 p.m., Friday 11 a.m. - 11 p.m. Saturday 11 a.m. - 10 p.m., Sunday noon - 9 p.m.

5920 Curzon (5900 Block of Camp Bowie) Fort Worth, TX 76107

817.731.3321

TAKE THE DREAM HOME TOUR

Touring begins Wednesday, Nov. 5, and continues through Sunday, Dec. 14.

Hours are Wednesdays through Saturdays 11 am to 5 pm and Sundays noon to 5 pm.

This year’s home, built by Jefferies Custom Homes and given a one-of-a-kind interior, is located at 900 Los Altos Trail in the prestigious Palomar Estates of Southlake. All proceeds benefit Colleyville Woman’s Club. For more information, call 817.560.6141 or contact Gail Cannon at gcannon@fwtexas.com.

Listing Agent • Randy White • 817.251.0429

Fort Worth’s full service

Landscaping& GardenCenter

Guardado Garden Center was opened over four years ago to complement the growing demand from Guardado Landscaping. Since then, the center has grown into one of the largest suppliers of Mexican Talavera Pottery in the Dallas/Fort Worth Metroplex. The garden center is know for its unique and vast colors of pottery and plants. Whether it be Italian, Asian or Mexican—you are sure to find it here.

Guardado purchases all of its plants and flowers from reputable nurseries, guaranteeing the best selections in town for your money.

We are locally owned and pride ourselves in serving our community.

We invite you to walk through our garden center and experience a little of our paradise.

by judie byrd

WorthCook ing [ [

Let’s Get Cooking

[ Chocolate Chile Panettone ]

Chef Heather Kiruma has added a Southwestern touch to the traditional holiday panettone. Her recipe produces dense, satisfying bread, and the brilliant marriage of deep chocolate and a warm touch of chile peppers makes each slice more tempting than the last. Tie on a bow and give a snazzy, home-baked holiday gift this year.

Yield: 1 large or 3 to 4 small loaves

1 package yeast

1 cup warm water

¼ cup sugar

2 eggs

½ cup plain yogurt

1 teaspoon vanilla

¼ teaspoon salt

4 cups flour

½ cup chopped pecans

½ cup bittersweet chocolate chips

2 tablespoons ancho chile powder

¼ cup chopped fresh chile peppers

1 tablespoon butter

directions:

1. In a medium bowl, combine yeast, water and sugar. Cover and let stand for 10 minutes. Add eggs, yogurt, vanilla and salt. Mix well. Stir in flour, ½ cup at a time, until dough forms a manageable ball. Place on lightly floured surface and knead 5 to 10 minutes, adding flour as needed until dough is soft and pliable but not sticky. Knead in pecans, chocolate chips, chile powder and chiles. Place dough in large, lightly buttered bowl; cover and rise until doubled, about 1 hour.

2. Preheat oven to 350°F. Form dough into a ball and place in greased baking pan; rise 30 minutes. Bake 45 minutes or until golden brown. Brush with melted butter.

t oo bus Y to make the dough from scratch?

Use 2 loaves frozen bread dough, defrosted, in place of the dough ingredients. Add ½ cup sugar, the pecans, chocolate chips, chile powder and chiles, and knead until ingredients are combined with the dough. Form dough and bake according to recipe directions.

Judie Byrd is the founder of The Culinary School of Fort Worth and Super Suppers.

There is No Finer Gift than giving our children the chance for a healthy childhood. All funds raised from Jewel Charity Angel donations go directly to benefit the children at Cook Children’s Medical Center. In appreciation, Angels are invited to attend the 55th Annual Jewel Charity Ball, Jewel of the Nile, on January 10, 2009. Eiseman Jewels of Dallas will present fine jewels from some of the world’s most exclusive collections at the Ball and will also host a special party for Angels only on November 20, 2008. Please join us and give the gift of health to our precious gems, the patients at Cook Children’s Medical Center, at one of the following levels:

Why Cupcakes Are Always the Answer

Recently I spent a few days in the hospital. It all started on a Tuesday when I began getting pains in my lower left side that I can only describe as ‘labor pains.’ I did some math on my calculator and figured out that I couldn’t be in labor since A.) I wasn’t pregnant B.) If I was pregnant, I would have a lot of ‘splainin’ to do since my husband has been fixed and C.) Well, there was just no way I was in labor.

Anyhoo, I ignored the pain because frankly, I didn’t have time for such nonsense. I popped four Advil and tried going about my day. Later in the evening, the pain became more intense and more frequent. I would get a stabbing right hook to my left ovary that would last for one minute or so and then go away. The period between each “contraction” would be euphoric. When the pain would fire, I would try and breathe through it and then relax when it would go away. I swear, had I not known any better I would have thought I was in labor and about to give birth.

by Shauna Glenn

smoke above our house: “I won’t be around to smell your farts anymore, but hey, that sure was fun, love Shauna.”

On the way to the doctor’s office, I apologized to the universe for being so difficult. All of the sudden, I was sorry. I was sorry for being mean to people I didn’t know. I was sorry that I’d been so hard on my husband (even though he never knew it since I always bashed him behind his back), and I was sorry that I didn’t eat all the chocolate cupcakes or the rest of the key lime pie that was in the refrigerator.

We pulled in the parking lot where I was to meet my fate. I took a deep breath and walked inside. My doctor came in the room with my chart and said, “Your sonogram looked perfectly normal.”

This column chronicles the adventures of a fictionalized character, is intended for comic relief only and should not be perceived as providing advice on parenting or marriage.

I woke up during the night and had to fight back tears. I gulped down four more Advil and tried to sleep. My husband left at 6 a.m. the next morning for Louisville, and I didn’t want to tell him what was going on with me because I figured it would go away. I kept thinking maybe I had eaten some bad Chinese food—even though it had been weeks since I had any. After I took the kids to school, the pain became excruciating and the space between each “contraction” was getting smaller. I called my gynecologist, who is a rock star by the way, and she scheduled me for an ultrasound. The sonogramologist (I don’t know the official name for the person who performs ultrasounds—I quite like this name) studied my insides and made lots of ooh, ah, yep-that’s-a-doozey kind of sounds. I became worried that something was wrong with me. I left after 30 minutes, drove home, and was met at the door by my daughter who said, “The doctor just called and wants you to come to her office right away.”

Oh my goodness. This was it. I was officially dying. I called my sister-in-law and asked her to go with me. I didn’t want to get bad news by myself. I’ve always felt it best to get other people involved in your misery. My poor husband. I didn’t have the heart to call him and tell him that I’d be gone and he’d have to call in the catastrophe squad the next time our son had diarrhea. He’d learn that soon enough when I hired that plane to write in white

I was baffled, not to mention, a little disappointed. “But what about all the oohs and ahs the sonogramologist made? And why did you want to see me ‘immediately?’”

My doctor put her hand on my knee and said, “I wanted you to come because you never call me unless something is wrong. So I need to figure out what is going on with you.”

Just then the pain stabbed me in my left ovary.

“There! Right there,” I screamed. “That’s where it hurts!”

She examined me thoroughly with metal tools, gels and cotton covered spatulas. When she finished, she said, “I think I know what’s wrong with you. And it requires surgery.”

She started writing in my chart, describing what she thought was going on with me and then spouted off instructions. “I’ll meet you at the hospital in a little while. Go on over and get checked in. I’ll tell them to start an IV and give you something for the pain.” Now she was speaking my language.

I figured it was probably time to call my husband and deliver the news. Was it too late to hire a plane to deliver a smoke message over Louisville? Something like, “Hey honey, hope your meeting is going great. By the way, I’m having surgery in an hour.” What do you think? A little too impersonal?

She pulled up to the hospital and dropped me off. Suddenly I was scared. I was going to have surgery, and I was alone.

After 30 minutes of filling out paper work while at the same time trying to explain to Edna, the 100-year-

old deaf woman who typed with one finger, that I was in excruciating pain, I was in the system and now on my way to the surgery floor.

Finally, I was wheeled up to surgery, where eight nurses surrounded my bed, stood over me and starred. All of them had huge smiles on their faces, and I was like, ‘What gives?’ One of them said, “We think you’re really funny.” I smiled and said, “Oh,” and then laughter ensued. Man, I am funny.

And then I felt obligated to entertain them. It’s like they were waiting for some hilarious epitaphs to fly out of my mouth. I certainly didn’t want to disappoint them. So I tried to focus but the room began to spin. Then one of them put a hair net on me, and I tried to form words but all I could do was babble like a 1-year-old. My tongue was thick and I felt sleepy and ...

I woke up to find people standing over me. Oh no, not again. I remember asking, “Can I see my mangled ovary? Is it a boy or a girl? Does it look like my husband?”

There was laughter. Apparently I’m hilarious when I’m on drugs. I closed my eyes again, and when I woke up, I was in a hospital room—a depressing, putty-colored room. Then a nurse appeared, took my vital signs and then hooked me up to a Demerol pump that was attached to a cord that had a button on the end of it. She placed the button in my hand and said something like, “This is your pain medicine. You can press the button every six minutes.” So after explaining the delicacies of the six-minute Demerol, I dozed in and out of sleep. Every once and a while I was awakened by someone new shoving pills down my throat and asking me bizarre questions like, “Where’d you hide the body?” Actually, that could have been the TV. It’s not a real clear picture, but I’m pretty sure I served three years in prison for a murder I didn’t commit. Note to self: When under the influence of controlled substances, it’s probably not a good idea to keep the TV on the Lifetime channel—all night long.

The next morning, I woke up in a fog. My doctor

popped in around 9 a.m. and told me that I didn’t have a mangled ovary. In fact, she said I had the prettiest pink ovaries she’d ever seen. Eww.

We talked about what to do next, and she asked me about the pain. I couldn’t exactly tell if I was in pain or not, but I was sore—that much was clear. I told her the meds were so good that I couldn’t tell if I was in pain or not. Then I asked her why the room was starting to spin. She laughed (I’m telling you, I’m hilarious), said she’d ordered some more tests, that I would see her the next day, and to not hesitate to press the button. So I pressed it in her honor and closed my eyes again. Sometime later (who’s keeping track of time? I barely know my name!) I woke up to find my husband sitting across from me, Whataburger bag in hand. Aww. He’d come through for me. He really did love me. Of course, I didn’t bother asking the questions I should have like: “When did you get home? How are you? How are the kids?” No. I looked in the bag and said, “What, no ketchup?”

After licking the salt off the bottom of the bag, I decided against pressing the button for awhile. I needed to know what was going on with me and that required my being sober.

The likely culprit of my pain? A small blood clot in my abdominal wall—a side effect from having that tummy tuck last year. Huh. You know what? Still. Totally. Worth. It.

I mean, have you seen how flat my stomach is? FW

Shauna Glenn of Fort Worth, mother of four, can be contacted at shaunarglenn@gmail.com. Her first novel, Heaping Spoonful, is in bookstores now.

WorthDoing [ [

Make the Last of 2008 Count

[ by ringing in the new year Brazil-style ]

Imagine walking through the crowds of Rio de Janeiro during Semana Santa. Now picture New Year’s Eve with that kind of celebration. With this performance presented by the Fort Worth Symphony Orchestra, this Latin take on New Year’s Eve will have people mesmerized. Providing more than the regular fireworks and New Year’s Eve countdown, join this festival by bringing in 2009 with fluorescent colors, the exotic sounds of the samba and the carnival celebrations seen in Rio de Janeiro. Get tickets and mark your calendars for Dec. 31 at Bass Performance Hall.

›› to list an event: Send calendar information to Fort Worth, Texas: The City’s Magazine, c/o Amy Hallford-Turman, editor, 6777 Camp Bowie Blvd., Ste. 130, Fort Worth, Texas 76116, or via e-mail to ahallford@fwtexas.com. Special consideration will be given to submissions that include photographs. To meet publishing deadlines, information must be received two months prior to monthly magazine issue.

running for a cause / Grab your tennis shoes, jingle bells and Christmas spirit and head to Sundance Square to participate in the 17th Annual Christmas Jingle Bell Run, a 5k run/walk put on by the Tarrant County chapter of the Arthritis Foundation.

celebrations & festivals

CAROL OF LIGHTS, DEC. 1 >> Come watch downtown Grapevine light up and join the choir to spread some holiday cheer. Grapevine Convention and Visitors Bureau, 817.410.3185.

CHRISTMAS ON MAIN STREET, WEEKENDS THROUGH DEC. 21 >> It’s a fun, free event for the family. Indulge in some kettle corn while taking a trolley ride through downtown Grapevine. Children will be able to play reindeer games, visit with Santa Claus and see some other beloved holiday characters. Grapevine Convention and Visitors Bureau, 817.410.3185.

SANTA IN SUNDANCE SQUARE, DEC. 1-21 >> Come during the weekend to see Sundance Square lit up with lights and the grandiosity of the 56-foot-tall Christmas tree. Catch Jolly old Saint Nick in his nutcracker home located on Main Street between Third and Fourth streets. Sundance Square, 817.255.5700.

PARADE OF LIGHTS, DEC. 4 >> This exhibition of more than 100 floats is North Texas’ largest light parade, so make sure you join in on this holiday fun. Grapevine Convention and Visitors Bureau, 817.410.3185

THE NORTH POLE EXPRESS, DEC. 5-7, 12-14, 19-20 >> So this isn’t exactly the North Pole, but here’s your chance to pretend. Join in on the adventure of this famous holiday train ride. Grapevine Vintage Railroad, 817.410.3123.

RYAN PLACE 25TH ANNIVERSARY HOLIDAY HOME TOUR, DEC. 5-7 >> Go back in time to see one of Fort Worth’s most historic homes. Real estate developer John C. Ryan built the early versions of this modern-day suburbia in 1911, naming it after his wife, Elizabeth. Ryan’s Place Inc., ccrpinfo@historicryanplace.org.

CHRISTMAS IN THE STOCKYARDS, DEC. 6 >> An event filled with all things cowboy. From roping to a parade, it’s a great family event filled with such children’s activities as a petting zoo. Stockyards National Historic District, 817.625.9715.

TWINKLE LIGHT PARADE ON LAKE GRAPEVINE, DEC. 6 >> Starting at dusk, Lake Grapevine will light-up to display boats that have been decorated with spectacular Christmas ornaments and decorations. Grapevine Convention and Visitors Bureau, 817.410.3185.

CARNIVAL: A BRAZILIAN NEW YEAR’S EVE, DEC. 31 >> What better way to ring in the new year than with fluorescent colors and the exotic sounds of the samba. This show, which adds a Latin flavor to New Year’s Eve, brings to stage the carnival celebrations seen in Rio de Janeiro. Bass Performance Hall, 817.212.4280.

music

CLASSICAL/jAZZ

CLIBURN AT THE KIMBELL: TAKACS QUARTET, DEC. 4 >> This Grammy Award-winning group with two violins, a viola and a cello has been entertaining for over 30 years. This globally rec-

ognized group will play the music of Bartok, Haydn and Shumann. Kimbell Art Museum, 817.332.8451.

THE NUTCRACKER, DEC 5-7, 11-14, 1821 >> Enjoy the holidays with this classic Christmas tale presented by the Texas Ballet Theater. The ballet is sure to enhance the holiday cheers with wellknown characters like Clara, the Sugar Plum Fairies, the Mouse King and the Nutcracker. Bass Performance Hall, 817.212.4280.

MESSIAH, DEC. 9 >> This musical presentation of Jesus’ life, presented by the Fort Worth Symphony Orchestra, will bring audiences to their feet during the famous “Hallelujah Chorus.” Bass Performance Hall, 817.212.4280.

CoUNTRy/folK

BIlly BoB’S TEXAS >> Billy Bob’s Texas, 817.624.7117.

DEC. 5 >> Robert Earl Keen

DEC. 6 >> Wade Bowen

DEC. 13 >> Jason Boland

DEC. 19 >> Eli Young Band

DEC. 20 >> Pat Green

DEC. 26 >> Randy Rogers Band

DEC. 27 >> Stoney Larue

DEC. 31 >> Chris Cagle

A SKAGGS fAMI ly CHRISTMAS fEATURING RICK y SKAGGS, DEC. 10 >> Try singing jingle bells with banjos and mandolins. The Skaggs family will tune up those traditional Christmas songs with their bluegrass sound. Bass Performance Hall, 817.212.4280.

MICHAE l MARTIN MURPHE y ’S “CoWBoy CHRISTMAS,” DEC. 15 >> An annual event since the opening of Bass Performance Hall, Murphey’s performance won’t miss a beat this Christmas. Bass Performance Hall, 817.212.4280.

RoBERT EARl KEEN, DEC. 30 >> An eccentric New Year’s tradition at Bass Performance Hall. With his country-rockin’ tunes and stories of never-ending parties, it’s a great way to end the year. Bass Performance Hall, 817.212.4280.

RoCK/BRoADWAy

BoWfIRE, DEC. 1 >> With musical background ranging from classical to rock ‘n’ roll, this ensemble of fiddlers and violinists is sure to awe audiences with its energy and innovative set design. Hailed by The Washington Post and Houston Chronicle, it’s likely to be a show unlike any other. Bass Performance Hall, 817.212.4280.

MINGo fISHTRAP, DEC. 5 >> This band, which started out as an afterschool jam session, now holds fans in the funk/soul crowd, opening for major bands such as Blues Traveler, Dirty Dozen Brass Band and Little Feat. Join in for this electrifying performance of classic soul. Bass Performance Hall, 817.212.4280.

BRAVE CoMBo “HolIDAy DANCE

PART y,” DEC. 12 >> The rebirth of polka happened with this two-time Grammy award-winning band. Changing people’s perception of ‘cool’ music since 1979, the Denton-based band will be back in Texas for the holidays. Bass Performance Hall, 817.212.4280.

ANNIE, DEC. 23, 25-28 >> It’s a hardknock life for those who miss out on Casa Manana’s presentation of the little orphan girl. Winner of seven Tony Awards, including Best Musical, this musical is great for the entire family. Bass Performance Hall, 817.212.4280.

Comedy

THE flyING KARAMAZoV BRoTHERS, DEC. 29 >> This act is the perfect fit for an array of interests. From comedy, theater, music and juggling, the quartet combo has audiences of all ages laughing. With a motto like “Juggling is dropping,” this group reveals the humorous side to music. Bass Performance Hall, 817.212.4280.

HyENA’S CoMEDy NIGHT C lUB >> Hyena’s Comedy Night Club, 817.877.5233. DEC. 5-6 >> Joey Medina

DEC. 12-13 >> Cesar Cervantes

DEC. 26-27 >> Steve Hirst

foUR DAy WEEKEND, fRIDAy AND SATURDAy, yEAR-RoUND >> The popular improvisational comedy troupe performs skits and songs based on audience suggestions. Four Day Weekend Theater, 817.226.4DAY.

museums

All-MoZART HolIDAy CoNCERT, DEC. 27 >> In its sixth season at the Modern Art Museum of Fort Worth, the Chamber Music Society of Fort Worth will feature pianist Naida Cole and dazzle audiences with the sounds of Mozart this Christmas holiday. Modern Art Museum of Fort Worth, 817.840.2167.

STIllNESS IN TIME: TERESA HUBBARD AND A l EXANDER BIRCH l ER, THRoUGH JAN. 4 >> The first major survey of the artists in an American museum. Modern Art Museum of Fort Worth,

The Hickman Companies welcomes the following new tenants to Quorum Office Building

FortWorth,Texas magazine

Crew Land Research

Automotive

Finance Corporation

Tarleton State University

SkyDrill Power Systems

817.840.2167.

SENTIMENTAL JOURNEY: THE ART OF ALFRED JACOB MILLER, THROUGH JAN. 11 >> This exhibition surveys the works of the first American artist to travel into the heart of the Rocky Mountains and capture the essence of the American West. Amon Carter Museum, 817.738.1933.

MARY LUCIER: THE PLAINS OF SWEET REGRET, THROUGH FEB. 15 >> A large presentation of Mary Lucier’s documentary about the falling population of the northern plains, this picture serves to inspire, and perhaps even frighten, everyone with music and images declaring the destruction of “Small Town USA.” Features the artist herself as she tells of her experiences with different film mediums throughout her career. Amon Carter Museum, 817.738.1933.

AFTER HOURS AT THE KIMBELL, SECOND SATURDAY OF THE MONTH, YEAR-ROUND >> Join other art and music lovers to listen to music, enjoy an exhibition tour and sip cocktails. Kimbell Art Museum, 817.332.8451.

FIRST FRIDAYS AT THE MODERN, YEAR-ROUND >> The first Friday of each month, the Fort Worth Star-Telegram, the Modern Art Museum of Fort Worth and Café Modern team up to bring you live music and cocktails from 5 to 8 p.m. Docent-led, spotlight tours of the galleries at 6:30 p.m. Modern Art Museum of Fort Worth, 817.738.9215.

FAMILY FREE FRIDAYS: NATIONAL COWGIRL MUSEUM AND HALL OF FAME, LAST FRIDAY OF THE MONTH, YEAR-ROUND >> Check out the National Cowgirl Museum and Hall of Fame and the Fort Worth Museum of Science and History for free. 817.255.9300.

CONNECT TO ART, YEAR-ROUND >> Presented by Amon Carter Museum, Connect to Art is a free, multiple-visit program for groups of adults with cognitive disabilities and their families and/or

caregivers. Tours, which are available by request, are focused on building confidence in viewing and discussing art and discovering connections between the works and the participants’ lives. These visitors also complete writing and sketching activities in their own personalized art journal. Amon Carter Museum, 817.738.1933.

SID RICHARDSON MUSEUM, YEARROUND >> Through their collections, oilmen like Sid Richardson, Amon Carter, Thomas Gilcrease, Frank Phillips and R.W. Norton established a link to the romantic legends of the Old West. Sid Richardson Museum, 817.332.6554.

TEXAS CIVIL WAR MUSEUM, YEARROUND >> The Texas Civil War Museum is a nonprofit museum started by Texas oil and gas businessman Ray Richey. The museum features several permanent exhibits focusing on Civil War history and memorabilia. Texas Civil War Museum, 817.246.2323.

TEXAS COWBOY HALL OF FAME, YEAR-ROUND >> The Texas Cowboy Hall of Fame honors Texas men and women who have excelled in the sports of rodeo and cutting. Each booth contains photographs and memorabilia, and many of the booths also have video. Texas Cowboy Hall of Fame, 817.626.7131.

Sport S

BELL H ELICOPTER ARMED FORCES

BOWL ADVENTURE , DEC . 30 >> The day before the big game, come enjoy military hardware on displays, bands, pep rallies, a fireworks show and much more. Amon G. Carter Stadium, 817.810.0012.

BELL H ELICOPTER ARMED FORCES

BOWL GAME , DEC . 31 >> Division 1-A football champions from the Pac-10, Conferences USA or Mountain West

meet in Fort Worth for this nationally televised post-season matchup. Amon G. Carter Stadium, 817.810.0012.

TCU BASKETBALL >> Daniel-Meyer Coliseum, 817.257.FROG

DEC. 6 >> vs. Texas A&M Corpus Christi

DEC. 8 >> vs. Wichita State

DEC. 30 >> vs. Colgate

TCU WOMEN’S BASKETBALL >> DanielMeyer Coliseum, 817.257.FROG

DEC. 30 >> vs. SMU

TEXAS BRAHMAS, NYTEX Sports Centre, 817.336.4ICE.

DEC. 5 >> vs. Bossier-Shreveport

DEC. 6 >> vs. Laredo

DEC. 9 >> vs. Rio Grande Valley

DEC. 26 >> vs. Rio Grande Valley

DEC. 27 >> vs. Oklahoma City

DEC. 30 >> vs. Corpus Christi

Stage

THE MAGIC OF CHRISTMAS, DEC. 2-21 (SELECT DATES) >> Watch much-loved holiday characters come to life in this production presented by the Gaylord Texan Resort and Palace Theatre. Palace Arts Theatre, 817.410.3100.

THEATRE WORKS, DEC. 6 >> Students from Texas Woman’s University graduate drama program will present a unique performance, transforming images from Modern Art Museum of Fort Worth using their movement as well as the use of light. Modern Art Museum of Fort Worth, 817.840.2167.

THE LAST FIVE YEARS, DEC 7-8 >>It’s the ultimate he-said-she-said love story. The woman tells the story backward while the man tells his story chronologically. Presented by Amphibian Stage Production, this musical is a captivating story of two New Yorkers who fall in and out of love. Modern Art Museum of Fort Worth, 817.840.2167.

UNCLE DUZ CHRISTMAS, THROUGH DEC. 21 >> Christmas is a time for family and friends to rejoin in happiness and celebration. With hilarious anecdotes and stories to tell, everyone’s favorite uncle comes to the party in the new musical by Rogers and the Jubilee consortium. Jubilee Theatre, 817.338.4411.

A VERY MERRY UNAUTHORIZED CHILDREN’S SCIENTOLOGY PAGEANT, THROUGH DEC. 20 >> Most children’s Christmas pageants are the comingtogether of families and friends for the holidays, the birth of Christ and the singing of carols, but not this year. See young Tom Cruise, John Travolta and founder of Scientology and fiction writer L. Ron Hubbard, as they defend the planet from the evil alien Xenu in a riotous musical for the ages. Circle Theatre, 817.877.3040.

other attractionS

JINGLE BELL RUN, DEC. 6 >> Join in the 17th annual Christmas 5k run/walk put on by the Tarrant County chapter of the Arthritis Foundation. Chisholm Trail Lot in

Dine. Shop. Explore.

Sundance Square is Fort Worth’s downtown entertainment and shopping district, featuring premier restaurants, outstanding retail shopping, live theater, museums, clubs, live music venues, and more – all in a unique setting of restored architecture and artistry dating from the dawn of the 20th century. Bounded by 2nd and 5th streets and between Throckmorton and Calhoun, Sundance Square offers free parking after 5 p.m. weekdays and on weekends in designated lots, or during the daytime with validation from a Sundance Square merchant. Come enjoy what Texas Monthly called “The hottest downtown in Texas,” and visit our Web site at www.sundancesquare.com.

Uno Chicago Bar & Grill

Chicago’s original deep dish pizzeria is right in the heart of Sundance Square. Uno has surrounded its famous deep dish pizza with many colorful and exciting menu items. New favorites include Lemon Basil Salmon, Chicken Gorgonzola, Baked Stuffed Chicken, Classic Cobb Salad and organic flatbread pizzas. At lunchtime Uno offers a variety of items that will be served within ten minutes. Uno’s full service bar has many excellent signature drinks that compliment any meal. After the show, stop in for a slice of cheesecake or try Uno’s award winning Deep Dish Sundae. A fast and friendly staff is eager to serve you. For call ahead seating or to book a large party, please call 817.885.8667.

Marie Antoinette says scentsational

Select from the most complete collection of Creed, Jivago, Herrera, Joy, Prada, Vera Wang and many other fine fragrances for men and women. Refresh your home with candles, scented reeds, waxed potpourri and many other home fragrance ideas. And, don’t forget we are your one stop shopping boutique for home spa ideas. We look forward to seeing you soon. Conveniently located across from the Renaissance Worthington Hotel at 101 W. 2nd St., Call 817.332.2888 for more information about our special holiday gifts. marieantoinettespa.com

Sundance Square, 817.944.5673.

WFAA SAntA’S HelperS toy Drive, Dec. 12 >> Come celebrate with Channel 8 for its 39th year of collecting holiday toys for children throughout the Metroplex. Sundance Square, 214.977.6576.

ice! An D lone StAr c H riStMAS, tHroUGH JAn. 3 >> Come see 2 million pounds of ice on display in various shapes and sizes. Wear a parka and enjoy the chills of the 9-degree weather. If getting inside cold places isn’t your thing, come see the decorated atrium of the Gaylord Texan Resort. Things to look for are the life-size Gingerbread House and the live reindeer. Gaylord Texan Resort, 817.778.1000.

FAMily cHriStMAS At tHe pAlAce tH e Atre >> Palace Arts Theatre, 817.410.3100.

Dec . 1-4 >> “Elf”

Dec . 8-12 >> “National Lampoon’s Christmas Vacation”

Dec . 15-17 >> “Home Alone”

Dec . 18-22 >> “The Grinch” with Jim Carrey

coWBoyS o F color cU ltU r Al yo U t H H eritAG e S e M in A r , W e D ne SDAyS, ye A r- ro U n D >> National Cowboys of Color Museum and Hall of Fame, 817.922.9999.

DAnce le SSon S, Mon DAyS An D tHUrSDAyS, yeAr-roUD >> Billy Bob’s Texas, 817.624.7117.

G r Apevine vintAG e r AilroAD, vArioUS DAte S, ye Ar- roU n D >> Rides are available from Grapevine to the Fort Worth Stockyards and from the Stockyards to 8th Avenue at the Trinity River. Stockyards Station, 817.625.RAIL.

HiStoric Fort WortH, inc toUrS, yeAr-roUnD >> These tours include the Ball-Eddleman-McFarland House and the Thistle Hill House Museum. Historic Fort Worth, Inc., 817.336.2344.

o M ni t H e Ater A n D no B le plAnetAriUM, yeAr-roUnD >> The Omni Theater has numerous exciting shows daily. Construction on the museum’s new facilities continues through Fall 2009. Fort Worth Museum of Science and History, 817.255.9300.

S toc K yA r DS c HAM pion SH ip ro Deo, F ri DAy An D SAtU r DAy, ye Ar- roU n D >> Rope, ride, race! Traditional rodeo fun for the whole family. Cowtown Coliseum, 888.269.8696. StocK yArDS DAily cAttle Drive , yeAr-roUnD >> The world’s only daily cattle drive. Fort Worth Stockyards, Exchange Street, 817.624.4741.

Fort WortH WAter GAr D en S, yeAr-roUnD >> Here, visitors can stand 38 feet below street level amid 1,000 gallons of water cascading down a 710foot wall. That’s just one attraction! Fort Worth, 1502 Commerce St., 817.871.7698.

Thank You to all of our Sponsorsgenerous .

14th Annual

Zeta Tau Alpha

Fort Worth Alumnae Chapter

ZTA LuncheonCommittee

Donna Adams

Melinda Adams

Kathy Amparan

Kim Carey

Wendy Crowley

Sasha Denman

Jimmie Sue Hoekenga

Kathy Hopwood

Mary Ruth Jones

Sally Prater

Tiffany Rubenkoenig

Amy Ryan

Carol Spurlock

Cathy Toledo

Kelly Tompkins

Cynthia Walters

Jane Watson

Jana Whatley

Blanche Wheeless

Barbara Wiegand

Marsha Williams

Bev Yates

Kim Yates

Crown Sponsors

Ben E. Keith Foundation

Frost Financial Management Group

Ft. Worth, Texas Magazine

Neiman Marcus

The Adeline and George McQueen Foundation, JPMorgan Chase Bank, N.A., Trustee

White Violet Sponsor

The Tom Hudson Company

In memory of Patsy Ellis Roach

Silver Table Sponsors

Melinda and Glenn Adams

Debby and Chip Brown

Joan Katz

Maverick Homes

Dottie, Regan & Erin McDonald

Anne Spivey Paup, Certified Etiquette Consultant

PlainsCapital Bank

Radiology Associates of Tarrant County

Rozanne Rosenthal

In honor of Joan Katz, 27 year survivor

Turquoise Table

Donna Adams

Amy Anthony & Melissa Mahaffey

Automotive Alignment, Inc.

Kim Carey & Carol Spurlock

Corinthian Wellness Spa, LLC

Wendy Crowley

In memory of Patsy Ellis Roach

Law Office of Rachel Dalton, P.C. & Eyes Nouveau

Linda Fierke & Mary Sue Hayes

In memory of Patsy Ellis Roach

Neely Fortinberry & Pam DeVoe

Jimmie Sue Hoekenga

Kathy Hopwood, Mary Ann Mitchell, Julie Murphy, Sally Prater

Teel and Tammy Leaverton

In loving memory of Jessie Leaverton

Sharon Martin

June & John McAdams

Dr. Julee Morrow & Dana McCallum

Peggy Rayzor

Susan Smith-Susan’s Sexy Sirens

Cynthia Walters

Beverly Yates

In memory of Patsy Ellis Roach

Benefiting Susan G. Komen Breast Cancer Foundation, Tarrant Affiliate

The ZTA Foundation and the Patsy Ellis Roach Memorial Scholarship Fund

WorthTasting [ [

Catch of the Day

[ at Southlake’s Truluck’s Seafood, Steak and Crab House ]

For those native to such coastal states as Florida, Truluck’s Seafood, Steak and Crab House’s (214.476.9090) stone crabs are sure to tingle familiar taste buds by providing a specialty mustard sauce perfectly paired with this popular dish. With their promised freshness and quality, managing partner Bo Dorton says Truluck’s will never use frozen seafood. Owning their own fishery in Naples, Fla., this luxury crab house guarantees freshness—and it’s evident in their motto: “From our traps to your table in less than 24 hours.” Truluck’s provides an array of crabs from all over the world, including such countries as Australia and Norway, during appropriate seasons and offers various sizes of crab from medium to large, jumbo to colossal. For the wine connoisseur, Truluck’s is sure to impress with more than 100 different wines, as well as a special wine cellar that keeps sold-by-the-glass wines in their pristine state and enables them to be served at the proper temperature. Whether you visit this seafood specialty to celebrate a birthday or anniversary, or simply to enjoy a romantic evening, Truluck’s at Southlake will impress with its 95-seat piano bar, U-shaped booths and live nightly entertainment in the Stone Crab Lounge.

Your guide to the best places to eat in the Greater Fort Worth area

The Dining Guide

american

Arlington / Mid-Cities

CH e F P oint CAF e >> 5901 Watauga Rd., Watauga, 817.656.0080. Eat gourmet in a gas station! Located inside a Conoco station, don’t expect white tablecloths in this cafe, whose motto is “Fill’er-up outside, fill’er-up inside.” This unique restaurant features everything from delicious burgers to stuffed steaks and lamb chops. 11am-9pm Mon.-Thur.; 7am-10pm Fri.-Sat.; 11am-8pm Sun. $ - $$

g A rden CottAge te A rooM >> 5505 Davis Blvd., 817.656.9780. Escape to The Garden Cottage Tea Room inside Golightly’s Gallery in North Richland Hills. This graceful tea room has been serving tremendously light fare and decadent desserts: banana caramel pie, caramel pecan cheesecake and chewy butter cake, just to name a few — made from scratch — since 1985. This charming lunch or meeting spot, which is also available for special events, is the perfect place to grab a light lunch or enjoy a cup of tea. 11am2pm Tue.-Sat. $

MAC’ s BA r & grill » 6077 W. 1-20, 817.572.0541. The cuisine in this Chicagostyle restaurant ranges from Southwestern to Cajun to American grill. Dishes include prime rib, shrimp or crawfish étouffée and even chicken fried steak. Mac’s maintains an upscale -casual atmosphere with white tablecloths, tulip lights, dark wood walls and candlelight. 11am-10pm Mon.-Thur.; 11am11pm Fri.-Sat. $$

MA r K et street » 5605 Colleyville, 817.577.5020. Good meals to eat in or take home. Good choices of breakfast, salads, pizzas and Tex-Mex. Don’t forget the cobbler. 6am-10pm daily. $

no F ril ls grill » 4914 Little Rd., 817.478.1766. Other locations: 801 S. Main St., Keller, 817.741.6344; 2851 Matlock Rd., Ste. 422, Mansfield, 817.473.6699. Along with its doppelganger on Eastchase Parkway, No Frills Grill offers large portions at low prices. Video games, a pool table, a back patio and 80-plus screens make dining fun at all hours at this local sports bar. 11am-2am daily. $

olen JACK’ s grille » 770 Road to Six Flags East, Ste. 100., 817.226.2600. Chef Brian Olenjack has developed an eclectic menu where there’s something for everyone. Try the chicken fried steak, so big you’ll have leftovers for days. 11am-10pm Mon.-Thur.; 11am-11pm Fri.-Sat.; 11am-8pm Sun. $- $$$ rose g A rden te A rooM » 3708 W. Pioneer Pkwy., 817.795.3093 The Rose Garden Tearoom is known for its flavorful rose tea and scrumptious bakeries. You’ll feel as if you’ve stepped into England. 10am-6pm Mon.-Sat.; noon-6pm Sun. $

t H e sA n Ford H o U se » 506 N. Center St., 817.861.2129. The comfortable Victorianstyle inn just north of downtown offers exquisite dining. Reservations requested. 11am-2pm Sun-Wed.; 6:30am-10pm Thur.-Sat. $ - $$

so U t H ern reC i P es g rill » 2715 N. Collins St., 817.469.9878. A restaurant that offers up great atmosphere and a choice of chicken, seafood or steak. 11am-9pm Mon.Fri.; 8am-11pm Sat. $ - $$

V entA n A grille » 7005 Golf Club Dr., 817.548.5047. Located inside the clubhouse at Tierre Verde Golf Club. Serves all meals, but a great pick for an evening out! 6:30am-8pm Sun.-Wed.; 6:30am-10pm Thur.-Sat. $ - $$ Fort Wort H

B illY M iner’ s sA loon » 150 W. 3rd St., 817.877.3301. One of the first in downtown, you’ll find your favorite grill food, from burgers and fries to just about anything else. 11am-10pm Mon.-Thur.; 12pm-1am Fri.-Sat. $

B lU e Bonnet CAFÉ » 2223 Haltom Rd., Haltom City, 817.834.4988. The only thing better than the breakfast — and not much is

— is the pot roast. The Southern-style cooking is complemented by mementos from I Love Lucy. 6:30am-2:30pm Mon.-Sat. $

B U ttons » 4701 W. Freeway, 817.602.0211. Fort Worth venue to feature Keith Hicks’ signature upscale southern-chic cuisine paired with old school music and a vibrant atmosphere. Hours TBD.

CHA rleston ’ s » 3020 S. Hulen St., 817.735.8900. You can get as casual as coaching shorts, though we’d suggest one think better of it. There’s nothing casual, though, about the hickory-grilled pork, Idaho rainbow trout and classic baby back ribs. 11am10pm Mon.-Thur.; 11am-11pm Fri.-Sat. 11am9pm Sun. $$

gA llerY Art C AF e » 609 S. Jennings Ave., 817.335.4646. The menu features American/Southwestern favorites, and the food is worth coming back for. 7am-3pm Mon.-Fri.; 10am-2pm Sat. & Sun. $

t H e CoV e Y restAU r A nt & B re WerY » 3010 S. Hulen St., 817.731.7933. The brewery features a seven-barrel microbrewery at its center. Lunch and dinner menus range from pizzas to entrees. 11am-11pm Sun.Thur.; 11am-midnight Fri.-Sat. $$ - $$$

CU rlY’ s CU stA rd » 4017 Camp Bowie Blvd., 817.763.8700. Cool down with a fresh frozen custard or try a milkshake—35 flavors to choose from! Enjoy on outdoor benches or drive thru. 11am-10pm Sun.-Thur.; 11am11pm Fri.-Sat. $

dixie H o U se CAF e » 3701 Belknap St., 817.222.0883. Other locations: 6200 E. Lancaster., 817.451.6180.; 5401 S. Hulen St., 817.361.8500. This family-operated restaurant is known for its chicken fried steak and homemade rolls. 6:30am-2pm Mon.-Thur. & Sat.; 6:30am-8:30pm Fri. $

dre W’ s P l AC e » 5701 Curzon Ave., 817.735.4408. A westside favorite for good home cooking. Excellent service and a friendly atmosphere. 10:30am-7pm Tue.-Thur.; 10:30am-8pm Fri.-Sat. $ - $$

F red ’ s tex A s CAF e » 915 Currie St., 817.332.0083. This great music venue features innovative food combinations, from hamburgers to green chili pork roast with sweet potatoes and sourdough battered chickenfried steak and gravy. The outdoor patio only adds to the attraction of the fun café. 10:30am-midnight Tue.-Sat.; 10:30am-9pm Sun. Closed Mon. $$

lUC ile ’ s stAteside B istro » 4700 Camp Bowie Blvd., 817.738.4761. Where do we start—with tableside bananas foster for an entrée or fried green tomatoes with an incredible lobster bisque for dessert? Grazing and drinking in any order are popular sports at this favorite westside bistro. Lucile’s has brunch Sat. and Sun. and 40, yes, 40, great martinis. 11:30am-10pm Mon.-Thur.; 11:30am11pm Fri.; 9am-11pm Sat.; 9am-10pm Sun. $$

lU n CH Box » 6333 Camp Bowie Blvd., 817.738.2181. This westside lunch hot spot serves fabulous soups, salads and more. The colorful, flavorful menu will satisfy any taste. 11am-3pm Mon.-Fri.; 11am-2:30pm Sat. $

MA sse Y’ s » 1805 8th Ave., 817.921.5582. Open since 1947, this place is an institution, built largely on its reputation for chickenfried steak. There’s all-you-can-eat catfish on Wednesday and Friday nights, and steaks, seafood and salads. For dessert, try a slice of homemade pie. No frills in the ambiance—this is strictly casual dining. 11am-9pm Mon.-Thur.; 11am-9:30pm Fri.; 11am-9pm Sat.; 11am-3pm Sun. $

M ontgoM erY street CAFÉ » 2000 Montgomery St., 817.731.8033. This is nofrills cooking at its finest. From omelets to chicken-fried steak, the menu includes fabulous Southern favorites. 6am-2pm Mon.-Fri.; 7am-noon Sat. $

» ratings

Most entrees under $10

Most entrees between $10-20

Most entrees $20 and over

old neig HBor H ood grill » 1633 Park Place Ave., 817.923.2282. Everyone knows everyone’s name in this appropriately-named grill. Fabulous breakfast entreés of pancakes and Belgian waffles are matched by an equally scrumptious lunch/dinner menu. 7am-9pm Mon.-Sat. $

ol’ so U t H PA n CAK e H o U se » 1509 S. University Dr., 817.336.0311. This place is hopping 24 hours a day, so if you get a craving in the middle of the night for German pancakes, slip on your fuzzy house shoes and join the party. Open 24 hours. $

o VAtion dining A nd entertA in M ent » 6115 Camp Bowie Blvd., 817.732.8900. This venue offers quality food and an extensive live music calendar. 6pm11pm Wed.-Thur.; 6pm-midnight Fri.-Sat.; noon-10pm Sun.; Closed Mon.-Tue. $$ PA ris Co FF ee s H o P » 704 W. Magnolia, 817.335.2041. This Fort Worth institution has been serving up homemade breakfasts and lunches since 1930. 6am-2:30pm Mon.-Fri.; 6am-11am Sat. $

PA r K Hill C AF e >> 2974 Park Hill Dr., 817.921.5660. With a weekend menu that changes on a weekly basis, you can’t go wrong at this quaint cafe. On the regular weekly menu, try the Smoked Turkey Park Hill sandwich - smoked turkey, cranberry relish, coleslaw and spicy mustard on toast. Serves fabulous American cuisine in the evenings and a scrumptious Sunday Brunch. 10:30am3pm Mon.-Sat.; 6pm-9pm Thur.-Sat.; 10:30am1:30pm Sun. $-$$

P o P’ s sAFA ri rooM » 2929 Morton St., 817.334.0559. You’ll find just about any wine and a good cigar, but don’t forget the fine food in one of the two smoke-free dining rooms. Specializing in wild game, entre és feature beef tenderloin, crab cakes and more. 11:30am-2pm Tues-Fri.; 6pm-9pm Tue.-Sat. $$ - $$$

rise & s H ine » 3636 Altamesa Blvd., 817.423.3555. Breakfast served all day, featuring 54 varieties of omelets and other goodies. The lunch menu is pretty tasty, too. 6am-2pm daily. $

seC ret g A rden te A rooM » 2601 Montgomery St., 817.763.9787. Indeed a secret garden, the tearoom is nestled among 40 separate “shops” inside the Montgomery Street Antique Mall, which offers a unique casual dining experience. The menu features light sandwiches and a variety of salads, soups and quiche. And as the name implies, they carry a wide range of teas (might we suggest the apricot-mango?). 11am-3pm Mon.-Fri.; 11am4pm Sat.; noon-4pm Sun. $ snoo K ie ’ s » 2755 S. Hulen St., 817.207.0788. The menu at first seems typical of casual American cuisine until you hit Ostrich burger. If that doesn’t appeal, however, stick with cheese fries or any of the other five burgers. A fully stocked bar offers eight beers on tap—including Dos Equis Lager and Black and Tans—and four TVs to watch the big games. 11am-2am daily. $

tex A s grill » 6550 Camp Bowie Blvd., 817.377.0270. This casual Western-style restaurant is a real steal, with the most expensive entrée less than $7. The menu features unusual items, such as tuna salad with homemade dressing and chicken-fried steak topped with spicy queso. A dozen bottled beers are available, including Texas favorites Shiner and Lone Star. 11am-9pm daily. $

tH e rose gA rden t e A rooM » 7200 Camp Bowie Blvd., 817.731.7673. The Rose Garden Tearoom is known for its flavorful rose tea and scrumptious bakeries. You’ll feel as if you’ve stepped into England. 11:30am-4pm Mon.-Sat.; noon-4pm Sun. $

V i CK erY CAFÉ » 4120 W. Vickery Blvd., 817.737.2277. Owner John Pendergrass offers a large breakfast menu at reasonable prices,

as well as a lunch menu with such country favorites as chicken fried steak and fried catfish. Expect excellent service when you come here—the waitstaff has, on average, 15 years experience. 6am-3pm Mon.-Sat.; noon6pm Sun. $

VidA liA’s At tH e Wort H ington » 200 Main St., 817.210.2222. With dishes ranging from fried green tomatoes to smothered pork chops, the cuisine at Vidalia’s is unequivocally Southern. Using such regional products as beef from Grandview and grits from Waco, Vidalia’s homestyle take on upscale cuisine is infused with a true taste of the South. 6am-10pm Mon.-Sun. $$

W estside CAFÉ » 7950 Hwy. 80, 817.560.1996. Enjoy Southern cooking served with Southern hospitality. The breakfasts are huge, the lunches are so good, and both will leave you needing/wanting a good Southernstyle nap. 6am-10pm daily. $

t H e Z odi AC roo M At neiMA n MA rCU s » 2100 Green Oaks Rd., 817.738.3581. A delightful dining adventure for lunch with excellent service. 10am-7pm Mon.-Sat.; noon-6pm Sun. $$

Keller/lAK e Co U ntrY

HA r Bor one » 9315 Boat Club Rd., Lake County; 817.236.8150. The view from this restaurant is one of the best in the county. 10a.m.-6p.m. Wed.-Sun. $

roA no K e

BAB e ’ s CH i CK en dinner H o U se » 104 N. Oak, 817.491.2900. A tradition among locals, Babe’s Chicken Dinner House offers Southern fried chicken, green beans, cream corn and salad with a sweet vinaigrette served family-style. 11am-2pm Mon.Fri.; 4:30pm-9pm Mon.-Fri.; 11am-9pm Sat.; 10:30am-9pm Sun. $

C l A ssi C CAF e » 504 N. Oak St., 817.430.8185. This cozy house comforts guests as they enjoy some truly fine casual dining. 5p.m.-9p.m. Mon.-Thur.; 5pm-10pm Fri.-Sat. $$-$$$

doV e C ree K CAFÉ » 204 S. Highway 377, 817.491.4973. If you’re looking for soul food/Southern cooking, the Dove Creek Café serves up a healthy helping, along with a friendly waitstaff and fellow patrons. 6am8pm Mon.-Thur.; 6am-9pm Fri.; 6am-3pm Sat.; 6:30am-3pm Sun. $

Pr Airie Ho U se r estAU r A nt » 304 S. Hwy 377, 817.491.4855. Open since 1999, this eclectic and authentic Texas-style eatery serves up mesquite-grilled steaks, killer baby back ribs, barbecue and other delicious options. Try the buffalo burger or the chicken-fried ribeye for a treat. With unique decor and a different theme at every booth, the atmosphere is as entertaining to the senses as the fare. 11am-10pm Mon.-Sun. $-$$

so U t H l AK e

CAFÉ ex P ress » 1472 Main St., 817.251.0063. Zagat’s called these numerous Texas cafés “The Mercedes-Benz of fast food eateries” because their sophisticated setting and fresh food belie their self-serve nature. Start with a large, chic salad, such as nicoise, shrimp & avocado and couscous, or indulge in the pasta amoré, which certainly lives up to its to-die-for name. Wine, beer, cappuccino and espresso are all available. 11am-9pm Sun.Thur.; 11am-10pm Fri.-Sat. $$

t H e CH eese CAK e FAC torY » 1440 Plaza Place, 817.310.0050. Since 1978, The Cheesecake Factory has been serving up something for everyone. From soups and salads to seafood and pasta dishes, the servings are always generous—and the desserts are always decadent. 11am-11pm Mon.-Thur.; 11am-12:30am Fri.-Sat.; 10am-11pm Sun. $$ snoo K ie ’ s » 2801 E. Southlake Blvd., 817.488.2322. The menu at first seems typical of casual American cuisine until you

hit Ostrich burger. If that doesn’t appeal, however, stick with cheese fries or any of the other five burgers. A fully stocked bar offers eight beers on tap—including Dos Equis Lager and Black and Tans—and four TVs to watch the big games. 11am-2am daily. $

X’S & O’S SPORTING TAVERN » 1239 Main St., Southlake, 817.251.6776. This place is not your typical sporting tavern. Both couples and singles can come for a romantic date or to enjoy the game. They serve everything from cheese sticks and burgers to seared chili-crusted tuna. 4pm-7pm Mon.Thur.; 3pm-7pm Fri. $

W EAT h ER fOR d

Fire Oak Grill >>114 Austin Ave., 817.598.0400. This delicious eatery serves up the best in Southwestern, American and down-home Southern cuisine. Savor the taste of a delicious steak cooked to perfection or let your taste buds devour the Bourbon Chocolate Pecan Pie. This BYOB grill is sure to leave you satisfied! Lunch: 11am-3pm Mon.-Fri.; Dinner: 5pm-10pm Mon.-Sat. $-$$

aSIan

A R lINGTON

PEI WEI » 2100 N. Collins St., 817.299.8687. Other locations: 4133 E. Cooper St., 817.466.4545. Part of the P.F. Chang family, Pei Wei offers the same great mix of Asian cuisine but in a far more casual setting. Their specialty dishes include coconut curries and Mongolian and spicy Korean fare, which you order at the counter. 10:30am-9pm Sun.Thur.; 10:30am-10pm Fri.-Sat. $

PIRAN h A’S KI ll ER SUS h I » 851 N.E. Green Oaks Blvd., 817.261.1636. Other locations: Arlington Highlands 309 Curtis Mathes Way, #149 817.465.6455 Sushi rolls, tempura and teriyaki dishes dominate an incredible menu of Japanese delights. 11am-10pm Mon.Thur.; 11am-11pm Fri.; Noon-11pm Sat.; Noon10pm Sun. $$

SUK h OT h AI » 423 N. Fielder Plaza, 817.860.4107. A tiny restaurant that serves healthy Thai cuisine. No MSG is found in the cooking here. Try the chicken satay or the steamed spring rolls. 11am-2pm, 5pm-9:30pm Mon.-Fri.; 5-9:30pm Sat. $

TASTE O f T h AI » 2535 E. Arkansas Lane, 817.543.0110. This authentic Thai restaurant serves up fresh dishes daily. 11am-3pm, 4:30pm-10pm Mon.-Fri.; 11:30am-3pm,4:30pm10pm Sat.; 11:30am-9:30pm Sun. $ BE dfOR d

T h AI j AS m INE » 3104 Harwood Rd., 817.283.8228. This wonderful Thai restaurant has some of the best Pad Thai one could ask for. Serves wine and beer. 11am-9pm Mon.Sat.; 4:30pm-9pm Sun. $ fORT WORT h

ASIA BOW l & GRI ll » 2400 Lands End, 817.738.1688. From Vietnamese and Korean to every possible variety of Chinese cuisine, the offerings on this menu are sure to please any palate. Fresh ingredients combined with complex flavors make this a fabulous dining experience. 11am-9:30pm Sun.-Thur.; 11am10pm Fri.-Sat. $

E d O h ANA h IBAC h I SUS h I » 2704 S. Hulen, 817.924.1144. Other locations: 5816 S.W. Loop 820, 817.731.6002. Table-side food preparation is just part of the experience—a fabulous sushi bar includes many delicacies. 11am-2:30pm Mon.-Fri.; 5:30pm-9:30pm Mon.Thur.; 5pm-10pm Fri.-Sat.; $$

h UI C h UAN SUS h I, SAKE, TAPAS » 6100 Camp Bowie #12, 817.989.8886. This small, yet visually appealing, restaurant is full of surprises. Owner Hui Chuan Logan will not only remember your face, but maybe even what you ordered. With a wide variety of tapas and sushi, you are bound to find something that sounds appealing. 11:30am-2:30pm Mon.-Sat.; 5:30pm-10pm Mon.-Thur.; 5:30pm11pm Fri.-Sat.; 5:30-10pm Sun. $$

jAPANESE PA l ACE » 8445 Camp Bowie West, 817.244.0144. Japanese décor and dark wood paneling transport you to Asia, as the hibachi chefs slice and dice your entrée right before your eyes. Sit at a cooking table, traditional American tables or try sitting

authentically on the floor. Often busy, but reservations are not required. 5:30pm-10pm Sun.-Thur.; 5:30pm-11:45pm Fri.-Sat. $$ - $$$

mY l AN » 4015 Belknap St., 817.222.1471. This Vietnamese restaurant serves multiple rice dishes with vegetables, meat and seafood, and there are more than 100 items on the menu. 9am-9pm Mon.-Sun. Closed Wed. $

PEI WEI » 5900 Overton Ridge Blvd., 817.294.0808. Other locations: 2600 W. 7th St., Montgomery Plaza, 817.806.9950. Part of the P.F. Chang family, Pei Wei offers the same great mix of Asian cuisine but in a far more casual setting. Their specialty dishes include coconut curries and Mongolian and spicy Korean fare, which you order at the counter. 10:30am-9pm Sun.-Thur.; 10:30am10pm Fri.-Sat. $

P. f. C h ANG’S » 400 Throckmorton, 817.840.2450. A gorgeous, upscale restaurant found across America, P.F. Chang’s believes food should be “fresh, contemporary and outstanding.” They mix traditional and modern Chinese Southeast Asian cuisine to form a vast menu complemented by an extensive wine list. 11am-10pm Sun.-Thur.; 11am-11pm Fri.-Sat. $$

P h O BE ll A » 4023B E. Belknap St. Haltom City, 817.834.3552. If you’re looking for a Southeast Asian dinner, you’ll find Vietnamese delights, such as pho and vermicelli bowls. Don’t forget the Saigon pancake. 10am-9pm Tue.-Sat.; 10am-7pm Sun. $

P h O lITT l E SAIGON » 6942 Green Oaks Blvd., 817.738.0040. Authentic Vietnamese cuisine at low prices is served up in a friendly atmosphere. 10am-8:30pm Mon.-Fri.; 10am3pm Sat. $

P h U l A m » 4125 E. Belknap St., 817.831.9888. The fare is updated and includes new choices in Vietnamese and Chinese food. 10am-10pm Sun.-Sat. $ - $$

PIRAN h A’S KI ll ER SUS h I » 335 W. 3rd

St., 817.348.0200. Sushi rolls, tempura and teriyaki dishes dominate an incredible menu of Japanese delights. 11am-10pm Mon.-Wed.; 11am-11pm Thur.; 11am-1am Fri.; Noon-1am Sat.; noon-10pm Sun. $$

S ONNY ’ S dINER » 6220 Camp Bowie Blvd., 817.732.7754. This Asian Bistro combines the flavors of Vietnam, Korea and Japan to generate a diverse and delectable menu. 11am-2 pm, 5 pm-8:30pm Mon.-Fri.; 11am2:30pm Sat. $

SUS h I AXIO m j APANESE f USION

RESTAURANT » 4625 Donnelly Ave. Ste. 101., 817.735.9100. Enjoy Japanese flavor combined with American flair in a stylish setting for a great sushi experience. 11am-10pm Mon.Fri.; noon-10pm Sat.; noon-9pm Sun. $$

SZEC h UAN » 5712 Locke Ave., 817.738.7300. Other location: 4750 Bryant Irvin Rd., Cityview Plaza, 817.346.6111. This Chinese favorite counts on high-quality food and service to keep patrons coming back for more. Enjoy the fresh and flavorful dishes in an elegant, yet casual, atmosphere. 11am-10pm Sun.-Thur.; 11am-11pm Fri.-Sat. $

Th AI T INA’ S » 703 N. Henderson St. 817.332.0088. With a myriad of selections on its eccentric menu, this downtown restaurant lives up to its slogan, “A menu that’s simply to Thai for.” 11 am-9pm Mon.-Thur.; 11am-10pm Fri-Sun. $$

TOKYO CA f E » 5121 Pershing Ave., 817.737.8568. This Camp Bowie hideaway delivers great sushi at reasonable prices. Please come casual. 11am-9pm Mon.-Thur.; 11am-10pm Fri.-Sat. $

YOKO SUS h I >> 6333 Camp Bowie Blvd. Ste. 280. 817.737.4000. This new sushi restaurant offers their own version of the Ahi tuna tower—the DFW Tower. 11am-2pm Mon.-Fri.; 5pm-10pm Sun.-Thur.; 5pm-10:30pm Fri.-Sat. $-$$

G RAPEVINE

E d O h ANA h IBAC h I SUS h I » 1501 W. State, Grapevine, 817.251.2004. Table-side food preparation is just part of the experience—a fabulous sushi bar includes many delicacies. 11am-2pm Mon.-Fri.; 5:30pm-10pm Mon.-Thur.; 5:30pm-10:30pm Fri.; 5pm10:30pmSat.; 5pm-9:30pm Sun. $$

P. f. C h ANG’S » 650 W. Highway 114, 817.421.6658. A gorgeous, upscale restaurant

found all across America, P.F. Chang’s believes food should be “fresh, contemporary and outstanding.” They mix traditional and modern Chinese Southeast Asian cuisine to form a vast menu complemented by an extensive wine list. 11am-11pm daily. $$

h URST

SWEET BASI l T h AI CUISINE » 977 Melbourne Rd., 817.268.2899. This authentic Thai restaurant serves up high-end dishes without the high-end price. Delicious curries and soups are their trademark. 11am-9:30pm Mon.-Sat. $ - $$

SOUT hl AKE

B lUE BA m BOO C h INESE BISTRO » 480 W. Southlake Blvd. 817.748.0028. This chic little restaurant has one of the tastiest summer rolls in town. 11am-9:30pm Sun.Thur.; 11am-10:30pm Fri.-Sat. $-$$

KOBEYA jAPANESE h IBAC h I & SUS h I » 1230 Main St., 817.416.6161. Hungry for food and entertainment? Then Kobeya Japanese Hibachi & Sushi is the right place. Delicious food, wonderful service and Hibachi chefs to keep you smiling and amused. 11:30am-2:30pm Mon.-Fri.; noon-3:30pm Sat.-Sun.; 5pm-10pm Sun.-Thur.; 5pm-10:30pm Fri.-Sat. $$

PEI WEI » 1582 E. Southlake Blvd., 817.722.0070. Part of the P.F. Chang family, Pei Wei offers the same great mix of Asian cuisine but in a far more casual setting. Their specialty dishes include coconut curries and Mongolian and spicy Korean fare, which you order at the counter. 10:30am-9pm Sun.Thur.; 10:30am-10pm Fri.-Sat. $

T h AI C h I lI » 215 Grand Ave., 817.251.6674. A Thailand setting with an American twist. They serve up beautifully prepared food that you can’t help but savor as it goes down. They also cater, so if you can’t join them, they’ll bring the party to you. 11am-10pm Mon.-Thur.; 12pm-11pm Fri.; 11am-9:30pm Sat.Sun. $ - $$

BaRBECUE

A R lINGTON

d ICKEY’S BARBECUE PIT » 817.289.0027. 5530 S. Cooper, 817.468.0898. 1801 Ballpark Way 817.261.6600. A Texas tradition since 1941 is now serving great Texas-style barbecue in Arlington. Offering eight slow-cooked meats and 16 freshly made vegetables. Dine-in, takeout, drive-thru and catering. 10:30am-8:30pm daily. $

NEON m OON BAR & GRI ll » 309 Great Southwest Parkway, 817.633.5771. Owner Art Davidson has remodeled his neon-filled bar. A simple menu accompanies a full-service bar that offers three beers on tap and 20 bottled beers, including Texas-made Shiner. On Friday and Saturday nights, blues and classic rock live entertainment are the focus, and check out the Blues jam on Monday nights. 10am2am Mon.-Sat.; Noon-2am Sun. $

RE d h OT AN d B lUE » 1350 E. Cope;and Rd., 817.795.7427. Beef may be king here, but Memphis-style barbecue has taken our town by storm. Although pork is the house specialty, chicken and beef dishes are also available. 11am-9pm Sun.-Thur.; 11am-10pm Fri.-Sat. $$

fORT WORT h

ANGE lO’S » 2533 White Settlement Rd., 817.332.0357. A big bear right inside the door invites you to big beers on the tables. But the big draw is the brisket, hickory-smoked out in back of this uncontrived institution that also serves chicken. No credit cards, but checks are welcome, and there’s an ATM in the building. 11am-10pm Mon.-Sat. $

COUSIN’S PIT BARBECUE » 6262 McCart Ave., 817.346.2511. Other location: 5125 Bryant Irvin Rd., 817.346.3999. Brisket, ribs, chicken and homemade sausage are the staples, along with cobblers and delicious cakes. A 21-year family-run business, Cousin’s has opened up a third location in Keller as a drive-thru/takeout hot spot. 11am-9pm Mon.-Sat. $

d ICKEY’S BARBECUE PIT » 451 University Dr., 817.231.8813, Other locations: 5724 Bryant Irvin, 817.361.1034. 1000 N.E. Loop 820, 817.289.0027. 1989 Colonial Parkway, 817-7597500. A Texas tradition since 1941 is now serv-

ing great Texas-style barbecue in Fort Worth. Offering eight slow-cooked meats and 16 freshly made vegetables. Dine-in, take-out, drive-thru and catering. 11am-8pm Sun.-Thur.; 11am-9pm Fri.-Sat. $

RAI lh EA d S m OKE h OUSE » 2900 Montgomery St., 817.738.9808. One of the most popular barbecue spots in Fort Worth, but we live for the homemade French fries. It sometimes gets so crowded you have to use the satellite parking lot across the street. 11am-9pm Mon.-Sat. $

RE d h OT AN d B lUE » 3000 S. Hulen St., 817.731.8770. 9143 Grapevine Hwy., 817.605.1333. Beef may be king here, but Memphis-style barbecue has taken our town by storm. Although pork is the house specialty, chicken and beef dishes are also available. 11am-9pm Sun.-Wed.; 11am-10pm Thur.-Sat. $$

RISCKY’S » 6701 Camp Bowie Blvd., 817.989.1800. 300 Main St., 817.877.3306. 2314 Azle Ave., 817.624.8662. 9000 U.S. 377, Benbrook, 817.249.3320. A legend in Texas since 1927, Riscky’s secret is the way that the meat is smoked. All of their meat is hand-trimmed, rubbed with “Riscky dust” and then naturally smoked for hours in wood-burning pits. The historic Stockyards location offers a spacious patio that is the perfect place to sit back and watch the daily longhorn cattle drive. 11am-9pm Sun.-Mon.; 11am-10pm Tues.-Thur.; 11am-11pm Fri.-Sat. $

T h E S m OKE PIT » 2401 E. Belknap St., 817.222.0455. This BBQ joint has various types of smoked meats and is great for dine-in or to have cater your next party. 10:30am-8pm Mon.-Fri.; 10:30am-6pm Sat. $-$$

TRAI l BOSS BURGERS » 140 E. Exchange Ave, 817.625.1070. Same owners but a new concept. This restaurant, formerly part of the Riscky’s chain, focuses on what it does best, burgers. 11am-7pm Sun.-Thur.; 11am-9pm Fri.; 11am-10pm Sat $ -$$ h URST

d ICKEY’S BARBECUE PIT » 1858 Precinct Line Rd., 817.656.0200. A Texas tradition since 1941 is now serving great Texas-style barbecue in Fort Worth. Offering eight slow-cooked meats and 16 freshly made vegetables. Dinein, take-out, drive-thru and catering. 11am9pm daily $

BRazIlIan

fORT WORT h

TEXAS d E BRAZI l » 101 N. Houston St., 817.882.9500. The meat never stops coming as waiters dressed as gauchos go table to table offering it on swords. Between the all-youcan-eat unique salad bar and selection of 14 meats, you’ll need to be wheeled out of this upscale restaurant. 5pm-10pm Mon.-Thur.; 11am-2pm & 5pm-10:30pm Fri.; 4pm-10:30pm Sat.; 4pm-9pm Sun . $$$

GRAPEVINE

BOI NA BRAZA » 4025 William D. Tate, 817.329.5514. Tasty food served with Brazilian flair. Offers constant choices of meat by servers at your table. 5pm-10pm Mon.-Sat.; 5pm-9pm Sun. $$$

BURgERS & SandwIChES

A R lINGTON

A l’S h A m BURGER’S » 1001 N.E. Green Oaks Blvd., 817. 275.8918. The place is an institution in north Arlington. The burger joint serves up delicious hamburgers and other good fast food. 6:30am-10:30pm Mon.-Sat. $

CAPTAI N BI llY W h IZZBANG’S » 2406 W. Park Row Dr., 817.861.9498 A burger and fries treat with excellent onion rings. It’s a hot spot for lunch and a quick dinner. 10:30am-8pm Mon.-Sat. $

C h APPS » 2045 N. Hwy. 360, 817.649.3000. Other locations: 153 Southwest Plaza (1-20 & Little Road), 817.483.8008. 2596 E. Arkansas, 817.460.2097. Cheeseburgers, Baby Chapps, mushroom burgers and jalapeño burgers (among others) are cooked to order from freshly bought meat served on freshly baked buns. A large menu stuffed with Philly cheese-steak sandwiches, fried okra, stuffed jalapeños and chicken strips means you’ll never eat the same thing twice. 11am-9pm Sun.Thur.; 11am-9pm Fri.-Sat. $

FORT WORTH

B.J. KEEFERS » 909 W. Magnolia Ave., 817.921.0889. Keefers is a favorite quick lunch spot for medical district professionals. You’ll find a wide menu and baked goods that are homemade onsite. Casual is the key word—order at the counter and then build your own sandwich at the condiment bar. There’s a happy hour, too. 10:30am-8:30pm Mon.-Fri. $

CHAPPS » 6219 Oakmont Blvd., 817.263.5172. Cheeseburgers, Baby Chapps, mushroom burgers and jalapeño burgers (among others) are cooked to order from freshly bought meat served on freshly baked buns. A large menu stuffed with Philly cheese-steak sandwiches, fried okra, stuffed jalapeños and chicken strips means you’ll never eat the same thing twice. 11am-9pm Sun.-Thu.; 11am-9pm Fri.-Sat. $

Du TCH ’ S » 3009 S. University Dr. 817.927.5522. Chef Grady Spears is at it again with his newly opened burger joint. Laid back atmosphere with good-tasting burgers and fries. 11am-9pm Mon.-Thur.; 11am-10pm Fri.-Sat.; 11am-3pm Sun. $

THE GREAT O u TDOORS » 3204 Camp Bowie Blvd., 817.877.4400. Try one of three gourmet breakfast subs filled with choices of eggs, ham, pastrami, cheddar, Swiss or cream cheeses. Lunch subs abound, topped with the usual meats and served on fresh preservative-free sub rolls. Great stop on a summer day after the park or the museums. 9am-9pm Mon.-Sat.; 10am-8pm Sun. $

KINCAID’S » 4901 Camp Bowie Blvd., 817.732.2881. Other location: 4825 Overton Ridge Blvd., 817.370.6400. There are those who will swear this is the best burger in the country, and the lunchtime line of parked cars that stretches two to four blocks in every direction of this old grocery store is a testament to both the legend and the taste. Enjoy at picnic tables inside or at stand-up counters. Frills would seem unnecessary. 11am-8pm Mon.-Sat. $

THE lOv E SHACK » 110 E. Exchange Ave., 817.740.8812. Tim Love’s latest concept is far removed from his fine dining restaurants, but the food’s just as good. Try the love burger, it’s one of Tim’s favorites. 11am-8pm Sun.Wed.; 11am-10pm Thur.; 11am-1am Fri.-Sat. $

PAPPA’ S B u RGERS » 2700 W. Freeway. 817.348.8273. From the same group that brought Pappadeaux and Pappa’s Steaks, Pappa’s Burgers is the newest addition to the family. Try the blue cheese burger. You won’t be disappointed. 11am-10pm Sun.Thur.; 11am-11pm Fri.-Sat. $-$$

THE PO u R HO u SE SPORTS GRI ll » 209 W. 5th St., 817.335.2575. The Pour House offers a little bit of everything from sports bar munchies to steaks, which can be washed down with one of 25 bottled beers. Enjoy the spectacular view of downtown on Wednesday during karaoke, Thursday with the Top 40/Rock DJ or weekends with a live band. 11am-2am daily. $

P u RP l E COW DINER » 4601 W. Freeway, 817.737.7177. The Cow has standard burgers, fries and ice cream sundaes with all that finger junk kids like to track all over the table. Yes, playing with the condiments is okay. 11am-10pm Fri.-Sat.; 11am-9pm Sun.-Thu. $

TOMMY’S HAMB u RGERS » 2701 Green Oaks Rd. 817.735.9651. Other locations: 5228 Camp Bowie Blvd., 817.569.1111. 3431 W. 7th St., 817.885.7500. Noted, obviously, for excellent burgers, Tommy’s serves up mouthwatering daily specials, including a fabulous chicken-fried steak. 11am-9pm Mon.-Thu.; 11am-10pm Fri.-Sat.; 11am-8pm Sun. $ SO u TH l AKE

JOHNNY B’ S B u RGERS & SHAKES » 2704 E. Southlake Blvd., Southlake, 817.749.0000. This joint takes pride in their signature sweet sourdough bun, premium Texas beef, handcut fries and much more. try one of the olf fashioned shakes. 10:30am-8:30pm Mon.-Thur.; 10:30am-9pm Fri.-Sat.; 10:30am-3pm Sun. $

continental

A R lINGTON

CAFÉ AT DAIREDS » 2400 W. I-20 ., 817.465.9797. Serving lunch in a casual, energetic setting, The Café at Daireds offers a variety of upscale entrées, salads and homemade soups. The Café treats with gourmet three-course prix fixe menu that changes weekly and a fully stocked bar. 9am-6pm Mon.; 9am-9pm Tue.-Thur.; 9am-6pm Fri.; 8:30am-5:30pm Sat.; noon-6pm Sun. $ - $$

FORT WORTH

CAFÉ ASPEN » 6103 Camp Bowie Blvd., 817.738.0838. This westside favorite includes a fish menu that changes regularly, and the rack of lamb alone would merit a return visit. Go casual or dressed to the nines—either way, you’ll fit in. The ambiance becomes even more elegant at night with candlelight. An adjoining full bar offers a high-end well. A fabulous patio is open seasonally. 11am2pm Mon.-Fri.; 5:30pm-9pm Mon-Sat. The bar opens at 11am and closes one hour after the kitchen. $$

CAFÉ ASHTON AND PIANO BAR » 610 Main St., 817.332.0100. The café delivers stunning upscale new American cuisine with showmanship on the plate and elegance in the décor. Executive Chef Ismael Rojas offers an excellent menu of tasty foods—from Chilean sea bass to lamb. 6:30am-9pm daily. $-$$$

delis & bakeries

A R lINGTON

RED Ov EN » Bowen & Park Row, 817.274.1423. This French bakery prepares fresh artisan breads daily. Best known for their wonderful Red Velvet, Black Forest and Italian Cream cakes. 8:30am-6pm Tue.-Fri.; 8:30am-5pm Sat. $$

FORT WORTH

ARTISAN BAKING COMPANY » 4900

White Settlement Rd., 817.821.3124. Now the award winning breads and scones from the bakers of Cowtown Farmers Market can be purchased at Fort Worth’s only independent artisan baker. Locally made sourdough, focaccia, multi-grain, cinnamon, roasted garlic, and breakfast bread as well as scones and abundant sweets are now year-round purchases. 9am-5pm Tue.-Fri., 8amnoon Wed. & Sat. at the Farmer’s Market. $

BAKER BROS. AM ERICAN DE lI » 6333

Camp Bowie Blvd., 817.989.1400. Baker Bros. serves up only the finest quality breads, meats and cheeses. 11am-9pm daily. $

B lu EBONNET BAKERY » 3905 Camp Bowie Blvd., 817.731.4233. Consistently chosen as one of the city’s finest bakeries, while their lunch crowd continues to grow. Try a homemade petit four, and you will quickly become a regular. 7am-6pm Mon.-Fri.; 7am-4pm Sat.. $

CARSHON’S DE lICATESSEN » 3133 Cleburne Rd., 817. 923.1907. Open since 1928, so you know they’re doing something right. Choose from their big specialty sandwiches, such as the Rebecca, Rachel or Ruthie, homemade soups and chili and homemade pies, including chocolate, butterscotch or pecan. 9am-3pm Mon.-Sat. $

THE C u PCAKE COTTAGE » 5015 El Campo Ave., 817.732.5670. This bakery is heaven for anyone with a sweet tooth. Five different flavored cupcakes every day. 10amwhen the last cupcake is sold. Tue.-Sat. $

ESPARANZA’S MEXICAN CAFÉ & BAKERY » 2122 N. Main St., 817.626.5770. 1109. Other location: Hemphill St., 817.332.3848. The Lancarte family has yet another hit with this cafe and bakery, where a fabulous brunch, traditional Mexican dishes and freshbaked pastries are the norm. Breakfast is served all day on weekends. 6:30am-7pm daily $

KO l ACHE SHOPPE » 6724 Brentwood Stair Rd., 817.457.0071. Be sure to visit this longtime purveyor of delicious kolaches, muffins, fritters and more. 6am-noon Tue.Sat.; 7am-noon Sun. $

MCKIN l EY’S FINE BAKERY & CAFE » 1612 S. University Dr., 817.332.3242. This cafe is a great place for friends to meet to catch up on old times. Our bakery is made from scratch right here in house. We use 100% real butter and never bake from mixes or add preservatives. Try the pecan-crusted chicken salad. 8am-6:30pm Mon.-Sat., 11am5pm Sun. $

PANERA BREAD » 1700 S. University Dr., 817.870.1959. Other location: 1804 Precinct Line Rd., 817.605.0766. The word “bread” is deceiving, although there’s plenty of it. Think more along the lines of “Big Fat Sandwich and Dessert.” 6:30am-9pm Mon.-Sat.; 7am-8pm Sun. $

THE SNOOTY PIG » 2401 Westport Parkway, 817.837.1077. Other locations: 1540 Keller Parkway, Keller, 817.431.0064. Great breakfast stop, also good

for lunch. Don’t get away without trying the famed muffins, baked daily. 6am-2pm Mon.-Fri., 7am-noon Sat.; 8am-2pmSun. $

Su B lIME BAKERY >> Country Day Plaza, 5512 Bellaire Drive, 817.570.9630 Among her other delicacies, Catherine Ruehle’s scones, cheesecakes and cupcakes are indeed sublime. 8 am-5:30 pm Mon.-Fri.; 9 am-5 pm Sat $-$$

SWISS PASTRY SHOP » 3936 W. Vickery, 817.732.5661. A Fort Worth tradition for 30 years, the shop serves a traditional breakfast, as well as lunch. And they are rumored to have the best German sausages in town. 6:30am-5:30pm Tue.-Fri.; 7:30am-4pm Sat. $ WEINB u RGER’S DE lI » 6801 Rufe Snow Dr., 817.416.5577. Other location: 3 Village Circle, Westlake, 817.491.9119. 611 Main St. Grapevine., Weinburger’s Deli specializes in quality meats and cheeses. They also offer a variety of fresh salads. 8:30am-7pm Mon.Sat.; 11am-3pm Sun. $ YOGI’S BAGE l CAFE » 2710 S. Hulen St., 817.921.4500. The best bagels in Fort Worth come from this eclectic eatery that hosts a killer breakfast. Later in the day, choose from a truckload of salads with a cup of the house specialty, borscht. Come ready to stand in line on Saturday and Sunday mornings. 6:30am-9pm Mon.-Fri.; 7am-9pm Sat.; 7:30am-3pm Sun. $ GRAPE v INE

MAIN STREET BREAD BAKING COMPANY » 316 Main St., 817.424.4333. Located in historic downtown Grapevine, Main Street Bread Baking Company offers quality baked goods, including fresh breads and decadent cakes and desserts. With offerings like Grand Marnier cake, an orange liqueur cake filled with a light orange cream and garnished with whipped Italian butter cream, it’s easy to see why this cafe and bakery has become a favorite among locals. 6:30am-6:30pm daily $ THE SNOOTY PIG » 4010 William D. Tate, 817.283.3800. Great breakfast stop, also good for lunch. Don’t get away without trying the famed muffins, baked daily. 6:30am-2pm Mon.-Fri.; 7am-2pm Sat.-Sun $ SO u TH l AKE

BAKER BROS. AM ERICAN DE lI » 2820 E. Southlake Blvd., 817.748.3354. Baker Bros. serves up only the finest quality breads, meats and cheeses. 11am-9pm daily. $

El EGANT C AKERY >> 2707 E. Southlake Blvd., Ste. 140, 817.488.7580. From cakes to cupcakes to Petit Fours, each of Elegant Cakery’s products is sure to make your event unforgettable. 9 am-6 pm Tues.-Sat. $-$$

eclectic

A R lINGTON

MY MARTINI WINE & BISTRO » 859 N.E. Green Oaks Blvd., 817.461.4424. The incredible tapas menu is almost as tempting as the drink list, which includes the signature Brady martini, made with pickle brine and a dill pickle spear. 3:30pm-11am Sun.-Thur.; 3:30pm-1am Fri.-Sat. $$ FORT WORTH

8.0 RESTAu RANT & BAR » 111 E. Third St., 817.336.0880. The Jell-O shot pioneer of the 1980s is still a cool drinking spot, where martinis now rule. 8.0 continues to feed eclectic tastes from a full menu, and the dinner hour lasts late for theater-goers. This art bar offers great jazz and blues under the stars on the patio, which seats 350. Every wall is handpainted by local artists. 11am-10pm Mon.-Tue.; 11am-1am Wed.; 11am-2am Thur.Fri.; noon-2am Sat.; 10am-2am Sun. $$

CAFÉ MODERN » 3200 Darnell, 817.840.2157. The Modern Art Museum features a restaurant with grilled salmon with melted citrus butter, beautiful desserts and a Sunday brunch that is a must. Reservations are recommended for parties of five or more. 11am-2:30pm Mon.-Fri.; 11am-3pm Sat.-Sun. $$

KIMBE ll ART M u SE u M » 3333 Camp Bowie Blvd., 817.332.8451, ext. 251. Unlike the works here at one of the nation’s primo art museums, the menu changes every day in the kitchen, where the staff turns out creatively crafted sandwiches, salads and soups, including a killer gazpacho. Matisse sculptures give

an aristocratic flair; Friday night dinner features live music. Lunch 11:30am-2pm Tues.Thur. & Sat.; noon-2pm Fri. & Sun.; Dinner 5:30pm-7:30pm Fri. $$

lI lI’S BISTRO >> 1310 W. Magnolia Ave. 817.877.0700. This quaint bistro focuses on tradition. Start with the Gorgonzola fries and move on to the Spinach & Mushroom grilled chicken. Delicious! 11a.m.-2:30p.m. Mon.-Fri.; 5:30p.m.-9p.m. Wed.-Thur.; 5:30p.m.-10p.m. Fri.-Sat. $$

SPIRA l DINER » 1314 W. Magnolia, 817.332.8834. At this 100 percent vegan and mostly organic restaurant, you can find nearly anything you could desire on the menu. Fresh-tasting and affordable, don’t forget about their wide variety of juices and smoothies. 11am-10pm Tue.-Sat.; 11am5pm Sun. $

ZAMBRANO WINE CE ll AR » 910 Houston St., Ste. 110, 817.850.9463. With a menu featuring more than 200 wines, this wine bar should be a priority for all wine lovers. 3pm-11pm Mon.-Thur.; 3pm-1am Fri.; 4:30pm1am Sat. $-$$

SO u TH l AKE

SANDE ll A’S CAFÉ » 1245 Prospect St., 817.421.0727. Finally, a place to eat delicious food without the worry of calorie counting. This family-owned restaurant spices up delicious sandwich wraps, such as the Chicken Verona or the flatbread pizza. With their relaxing European atmosphere, you’re likely to stay not only for the food, but the free Internet, as well. 9am-7pm Mon.-Sat. $

ethnic

FORT WORTH

BOMBAY GRI ll » 4625 Donnelly Ave., 817.377.9395. This Indian restaurant serves up classics like Tandoori and garlic naan (flatbread). 11am-2pm & 5:30pm-10pm daily. $

BYBlOS » 1406 N. Main St., 817.625.9667. Owned by a member of the same family who owns Hedary’s, this Stockyards restaurant serves the same great Middle Eastern fare. Don’t miss Friday nights, the day that brings bellydancing into the Stockyards. 11am-10pm Mon.-Thu.; 11am-11pm Fri.; 5pm-11pm Sat. $$

CHADRA MEZZA & GRI ll >> 1622 Park Place. 817.924.2372. Creative dishes featuring spicy Lebanese food and homemade Italian. 11 am-3 pm, Mon.-Tues; 11 am-10pm, Wed.Sat. $-$$

HEDARY’S » 6323 Camp Bowie Blvd., 817.731.6961. Tucked into a shopping center just off the road, Fort Worth’s other Lebanese eatery includes the best hummus we ever put a lip to. Enjoy the Frarej chicken, baked with potatoes and tomatoes in olive oil, garlic and lemon juice. 11am-10pm Sun.; 11am-10pm Tue.-Thur.; 11am-11pm Fri.; 5pm11pm Sat.; Closed Mon. $

KING T u T » 1512 Magnolia Ave., 817.335.3051. The Middle East meets the Mediterranean to bring us an alternative Egyptian restaurant. Try one of many healthy dishes including falafels, hummus and tabbouleh. Prices suggest that attire is formal, but the atmosphere mandates a casual look. 11am-2:30pm Mon.Sat. 5:30pm-9pm Mon.-Sat. $$

MAHARAJA » 6308 Hulen Bend Blvd., 817.263.7156. This restaurant has a large menu offering many different Indian dishes, such as Chicken Makahani. The breads with curries are especially good. 11am-2pm Mon.-Fri.; 11:30am-2:30pm Sat.-Sun.; 5pm-10pm Sun.Thu.; 5pm-10:30pm Fri.-Sat. $$

french

A R lINGTON

CACHARE l » 2221 E. Lamar Blvd., Suite 910, 817.640.9981. Rock-solid French fare that has evolved into just about the finest in the county. The three-course fixed price dinner runs a happy gamut between lobster and ostrich, or have a steak cut to order. The place is peaceful elegance, high above Six Flags with a great view. You won’t get off cheaply, but you won’t be disappointed. 11:30am-2pm & 5pm10pm Mon.-Fri.; 5pm-10pm Sat. $$$

Fort Worth

BIStro Lo UISE » 2900 S. Hulen St. Suite 40, 817.922.9244. Voted Best French in Tarrant County. Chef Louise Lamensdorf frequently travels to Europe for inspiration, which returns to Cowtown in the form of superior sauces and excellent wine selections. It has a romantic, relaxed atmosphere that welcomes a lust for food. Their Sunday brunch is quite possibly the best in town! 11am-2pm Mon.Sun.; 5:30pm-9pm Tue.-Thu.; 5:30pm-10pm Fri.-Sat. $$ $

LA MADELEINE » 6140 Camp Bowie Blvd., 817.732.4656. Other locations: 305 Main St., 817.332.6099. 2101 N. Collins St., Arlington, 817.461.3634. 4201 S Cooper St., Arlington, 817-417-5100. 900 Hwy. 114 W., Grapevine, 817.251.0255. Croissants, pastries, soups, salads and more are served in a charming European atmosphere. Camp Bowie 6:30am-10pm Sun.-Thur.; 6:30am-11pm Fri.-Sat. ; 6:30am8pm Sun.-Thur.; 6:30am-10pm Fri.-Sat.; HW114 6:30am-9pm Sun.-Thur.; 6:30am-10pm Fri.Sat.; Collins and Cooper 6:30am-10pm Sun.Thur.; 6:30am-11pm Fri.-Sat. $

SAIN t-EMILI o N » 3617 W. 7th St., 817.737.2781. Well-concocted country French dishes, including duck, lamb, steak tartare and fresh fish. Full bar. 6pm-10pm Tue.-Sat. $$ $

german

Fort Worth

EDELWEISS CAFÉ » 3801 Southwest Blvd., 817.738.5934. A German food anchor in West Fort Worth for 32 years. Family operated with emphasis on fun and food, Edelweiss offers Bavarian charm and substantial fare. Dance to a live German band, complete with ritual chicken dance. 5pm Tue.-Sat. $$

Gr EENWoo D ’ S » 3522 Bluebonnet Cir. 817.921.6777. A great place to venture out and try some traditional German cuisine. 4pm9pm Tue.-Thur.; 4pm-10 pm Fri.-Sat.; 11am3pm Thur.-Fri.. $$

greek

Fort Worth

CAFÉ MEDI » 420 Grapevine Hwy., 817.788.5110. This authentic Greek restaurant offers only the freshest and homemade recipes, including Greek salad, gyros and tasty hummus and flatbread. 11am-2:30pm, 5pm10pm Tue.-Sat.; 11am-9pm Sun. $

G r EEK ho USE » 2426 Forest Park Blvd., 817.921.1473. Gyros, souvlaki and more in a counter pickup eatery just right for TCU students with a need for study and sustenance. Food is fresh, well prepared and promptly presented for customer pickup. 11am-8pm Mon.-Sat. $

JAZZ CAFÉ » 2504 Montgomery St., 817.737.0043. Funky, laid-back service and atmosphere with dependable Tex-Greek food and great music. House band plays fine jazz on Sunday. Sunday champagne brunch. 11am-3pm Mon.-Fri.; 9am-3pm Sat.; 9am-2pm Sun. $

italian

Ar LINGto N/M ID - CItIES

BI r AP or E tt I’S » 668 Lincoln Square, 817.265.0588. Birraporetti’s is a perfect spot for an elegant meal. Offering pastries, breads and fine Italian food, this restaurant features live jazz and a special brunch menu served from 11am-11pm. Sun.-Mon. & Wed.-Thur.; 11am-12:30am Tues.; 11am-12am Fri.-Sat. $$

I tALIANNI’S » 1601 Precinct Line Rd., Hurst, 817.281.7272. This quaint Italian bistro includes the genre standards, as well as some creative dishes like three-pepper calamari. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $$

LA BIStro » 722 Grapevine Hwy., Hurst 817.281.9333. Enjoyable menu with excellent pastas and other traditional menu items, including seafood. 11am-10pm Sun.-Fri.; 5pm11pm Sat. $$

NIZZA PIZZA » 1430 S. Cooper, 817.274.5222. This innovative family pizza place has customers lining up around the block. 11am-10pm Sun.-Thu.; 11am-11pm Fri.-Sat. $

PALI o ’S PIZZA CAFÉ » 5712 Colleyville Blvd., 817.605.7555. This pizza café offers interesting and high-end pizza toppings. 11am-10pm daily. $

PICCo Lo M o ND o » 829 E. Lamar Blvd., 817.265.9174. Don’t let the strip-center dining surprise you. Excellent service and inviting atmosphere. 5:30pm-10:30pm Mon-Thu.; 11:30am-2:30pm Mon.-Fri.; 5:30pm-11pm Fri.Sat.; 5pm-10pm Sun. $ - $$

rUGGE r I’S r IStor AN t E » 32 Village Lane, Colleyville, 817.503.7373. A sweeping menu that offers a full choice of Italian favorites and more. You’ll find what you want, from chicken to beef to pasta. 11am2pm Mon.-Fri.; 5pm-9pm daily $$ Fort Worth

AVEN tIN o ’S » 3206 Winthrop Ave., 817. 731.0711. Good old-fashioned Italian. Think chicken picatta and one of the best no-frills marinaras around. Luscious desserts, too. 11am-2pm Mon.-Fri.; 5pm-9pm Mon.-Thur.; 5:30pm-10pm Fri.-Sat. $$ - $$ $

BELLA ItALIA WESt » 5139 Camp Bowie Blvd., 817.738.1700. The most wild game this side of Fossil Rim. This dimly lit set of nooks and rooms is a great romantic setting, but it’s also suitable for high-powered business or low-key gatherings of friends. 11:30am-1pm Mon.-Fri.; 6pm-9pm Mon.-Thur.; 6pm-10pm Fri.-Sat. $$

CAFÉ BELLA » 3548 South Hills Dr., 817.922.9500. The café is a busy place and known for its pizza, lasagna, salad and cheese bread. 11am-10pm Mon.-Fri.; 4pm-10pm Sat. $ - $$

CIAo » 500 Commerce St., 817.335.0500. Directly across from Bass Hall downtown, the restaurant serves up classic Italian in the form of delicious Caesar salads and pizzas. 11am-2pm Mon.-Fri.; 5pm-10pm Mon.-Thur.; 5pm-11pm Fri.-Sat. $$

F E rr É rIS tor AN t E B A r >> 215 E. Fourth St. 817.332.0033. This new Tuscan-Italian eatery offers a range of dishes. For more traditional, try the Spaghettini Pomodoro, or for a heartier appetitie try the Agnello al Forno, a seared lamb loin dish. 4pm-10pm Mon.-Thur.; 4pm-11pm Fri.-Sat. $$

F ort UNA » 5837 Camp Bowie Blvd., 817.737.4469. This little Italian restaurant is a favorite among Fort Worthians. 11a.m.-10p.m. Sun.-Thur.; 11a.m.-11p.m. Fri.-Sat. $

I tALIAN INN r IDGLEA » 6323 Camp Bowie Blvd., 817.737.0123. Chic and classic menu offers veal, chicken, seafood and pasta. Get ready for attentive service in a vintage underground nightclub setting, complete with singing waiters. 5pm-10pm Sun.-Thur.; 5pm-11pm Fri.-Sat. $ - $$

LA PIAZZA » 1600 S. University Dr., #601, 817.334.0000. Upscale Italian cuisine in University Park Village Shopping Center. Dress nicely to visit this lovely (and pricey) Italian spot ... the experience is worth it. 11:30am1pm Sun.-Fri.; 5:30pm-10pm Sun.-Thur.; 4pm10pm Fri.-Sat. $$$

MAMA’S PIZZA » 1813 W. Berry St., 817.923.3541. Camp Bowie Blvd., 817.731. MAMA This Fort Worth staple has been serving up great pizza in Fort Worth since 1968. Lunch buffet: 11am-2pm daily. Delivery through Entrees-To-Go: 11am-10pm Mon.Thur.; 11am-11pm Fri.-Sat.; Noon-10pm Sun. $

MANCUS o ’S » 9500 White Settlement Rd., 817.246.7041. A westside favorite that draws crowds from all over. Consistently flavorful authentic Italian fare. Large portions served with outstanding pastas, a wonderful Italian fish fry and homemade sausages. 11am-1pm Mon.-Fri.; 4pm-9pm Mon.-Thur.; 4pm-10pm Fri.-Sat.: Closed Sun. $

MA rGIE’S or IGNIAL ItALIAN KItC hEN » 9805 Camp Bowie West, 817.244.4301. 1950s-style eatery that serves pizza from a brick oven and equally fine lasagna, chicken marsala and shrimp scampi. 5pm-10pm Sun.Thur.; 5pm-11pm Fri.-Sat. $$

MELLoW MUS hrooM » 3455 Bluebonnet Circle, 817.207.9677. A funky and fun 1960s ambiance good for large gatherings.

Come ready to eat unique pizza. 11am-10pm Sun.-Thur.; 11am-11pm Fri.-Sat. $$ MILAN o ’S » 3416 W. 7th St., 817.332.5226.

Pizza is a big menu item, but you’ll find more than enough choices to satisfy your hunger. 10am-10pm Mon.-Sat. $

N o NNA tAtA » 1400 W. Magnolia Ave., 817.332.0250. With a weekly changing menu, this small Italian restaurant is a hidden gem that begs to be found. 11am-3pm Tue.-Fri.; 5:30pm-8:30pm Tue.-Thur.; 5:30pm-9:30pm Fri. $-$$

o N B roADWAY r EStAU r AN t » 6306 Hulen Bend, 817.346.8841. Italian fare that features homemade pasta and seafood. Don’t go away without trying a flaming dessert. New executive chef. 5:30pm-10pm Sun.-Thur.; 5:30pm-10:30pm Fri.-Sat. $$

P I o LA » 3700 Mattison Ave., 817.9890007. Nestled in Fort Worth’s Cultural District, this cozy bistro serves up true comfort food in the form of authentic Italian cuisine. Try Grandma’s Lasagna or the smoked-chicken fettuccini. For a treat, make reservations to dine on the patio. 11am-2pm Mon-Fri; 5pm10pm Mon-Sat. $$

PIZZE r IA UN o C h ICAG o G r ILL »

300 Houston St., 817.885.8667. With a great location downtown and pizza you can’t find anywhere else in Texas, Uno’s Chicago-style deep-dish pizza is a must. Don’t skip the heavenly chocolate peanut butter cup dessert! Large menu offers many choices for everyone. 10am-11pm Sun.-Thur.; 10am-Midnight Fri.-Sat. $

rUFFIN o ’S ItALIAN r EStAU r AN t » 2455 Forest Park Blvd., 817.923.0522. A light homemade ravioli is our favorite to slip on a fork and across the table into the mouth of a close dining partner at this upscale romantic spot also known for its chicken, beef and pasta. Voted best in town by Fort Worth, Texas magazine readers. 11am-2pm Mon.-Fri.; 5pm-9pm Mon.-Thur.; 5pm-10pm Fri.-Sat. $$

tAVE r NA r ISott E r IA » 450 Throckmorton St., 817.885.7502. Hand-tossed pizzas, risottos, pastas and entrées that include beef tenderloin, sea bass and yellowfin tuna. The bar offers beer and wine, and the bottomless mimosas are divine. Sunday brunch. 11am10pm Sun.-Thur.; 11am-11pm Fri.-Sat. $ - $$

G r APEVINE/S o U th LAKE/ Co LLEYVILLE

B r I o t USCAN G r ILL » 1431 Plaza Place, Southlake, 817.310.3136. Whether you want to eat in or just need that warm Italian bread to go, this restaurant has you covered. Highquality steak and house-made pastas are cooked in an authentic Italian wood oven to give you the taste of Italy. 11am-10pm Sun.Thur., 11am-11pm Fri.-Sat. $ - $$

BUCA DI BEPP o » 2701 E. State Hwy. 114, Southlake, 817.749.MAMA. A neighborhood restaurant where guests feast on family platters of Southern Italian specialties in a boisterous, celebratory environment that recalls the supper clubs of the 1940s and ’50s. 11am-10pm Mon.-Thur.; 11am-11pm Fri.-Sat.; 11am-9pm Sun. $$

F E rr A r I ’ S ItALIAN V ILLA >> 1200 William D. Tate Ave., 817.251.2525. This upscale restaurant boasts authentic Italian cuisine. Owned by the Secchi family, Ferrari’s serves century-old family recipes with a modern twist. 11am-2pm Mon.-Fri.; 5pm-10pm Mon.Thur.; 5pm-11pm Fri.-Sat. $$-$$$

r AVI o LI » 120 E. Worth, Grapevine, 817.488.1181. Excellent ingredients and huge portions will satisfy the biggest appetites in your family. 11am-2pm Tue.-Sat.; 5pm-9pm Tue.-Thur.; 5pm-10pm Fri.-Sat. $

l atin american

Co LLEYVILLE /Fort Worth

GLor IA’S » Colleyville: 5611 Colleyville Blvd., 817.656.1784. Fort Worth: 2600 W. 7th St., 817.332.8800. Arlington: 3901 Arlington Highlands Blvd., Ste. 137, 817.701.2981. Gloria’s offers an alternative to Tex-Mex cuisine with a dash of Salvadoran flavor. Favorites include the seafood soup, ceviche and grilled pork. Colleyville: 11am-10pm Sun.-Thur.; 11am-2am

Fri.-Sat. Fort Worth: 11am-9pm Sun.-Mon.; 11am-10pmTue.-Thur.; 11am-2am Fri.-Sat. $-$$

mediterranean

Fort Worth

SAP r IS t I! » 2418 Forest Park Blvd., 817.924.7231. Relaxed, elegant dining that features a European flair. Items include mussels and tapas, and you’ll also find risotto, duck and braised lamb shank. 5:30pm-9:30pm Tue.Thur.; 5:30pm-10pm Fri.-Sat.; Sunday brunch from 10:30am-2pm. $$

SCAMPI’S MEDIt E rr ANEAN CAFE » 1057 W. Magnolia Ave., 817.927.1887. Italian and Greek cuisine in a setting recently redecorated for romance. Counter service at lunch and full table service in the evening. BYOB. 11am-2pm Mon.-Fri.; 5:30pm-9pm Wed.-Thur.; 5:30pm-9:30pm Fri.-Sat. $

The Vault >> 525 Taylor St., 817.348.9828. Sample sumptuous Mediterranean cuisine and wonderful wines in a warm, Europeaninspired setting, and linger at the hip V Lounge Wine & Martini Bar located downstairs. Signature dishes include Vault Paella and many temping tapas selections. Lunch: 11am-2:30pm Mon.-Fri.; Dinner: 5:30-10pm Mon.-Wed.; 5:30-10:30pm Thur.-Sat. $$-$$$

mexican

Co LLEYVILLE /G r APEVINE ESPA r ZA’S » 124 E. Worth St., 817.481.4668. Located in a 19th-century home in historic downtown Grapevine, this quaint little restaurant serves Tex-Mex favorites. You never know who will show up, by the looks of all the famous faces gracing the walls. 11am10pm Mon.-Thur.; 11am-11pm Fri.-Sat.; 11am9pm Sun. $

LA h ACIENDA r ANC h » 5250 Hwy. 121, Colleyville, 817.318.7500. Mexican food is the fare, and the grilled steaks are excellent. Don’t forget the fajitas. 11am-10pm Sun.Thur.; 11am-11pm Fri.-Sat. $$

r I o MAMB o » 5150 Highway 121, 817.354.3124. Salad takes a new twist alongside standard Tex-Mex favorites, with the Los Cabos, a Mexican cobb salad of sorts with chicken, avocado and bleu cheese. 11am9:30pm Sun.-Thur.; 11am-10:30pm Fri.-Sat. $$ Fort Worth

AN tho NY’S » 2400 Meacham Blvd., 817.378.9005. The Santa Fe-style Mexican cuisine features red and green chile enchiladas, fajitas, seafood and more, as well as a great selection of beer, wine and margaritas. 7am2:30pm Mon.-Fri.; 5pm-9pm Wed.-Sat. $ BAKE r St. PUB & G r ILL » 6333 Camp Bowie Blvd., 817.377.9772. British-themed pub with a menu that offers shepherd’s pie and Scotch egg with good chutney. You’ll also find a mix of Tex-Mex with a Brit nuance thrown in for good measure. 11am-2am daily. $ - $$

BENIto ’S r EStAU r AN t » 1450 W. Magnolia Ave., 817.332.8633. Other location: 2516 N.E. 28th St., 817.740.1679. Authentic Mexican fare with some Tex-Mex mixed in. Great weekend breakfast, as well. 10am-9pm Mon.Thur., 10am-2am Fri.-Sat., 11am-9pm Sun. $ CAB o G r ANDE » 115 W. 2nd St., 817.348.8226. Good service plus Mexican dishes in a festive atmosphere. Enjoy ribs, snapper and fajitas outside on the patio. 11am-10pm Sun.-Thur.; 11am-midnight Fri.Sat. $$

C AN tINA L A r ED o » 530 Throckmorton St. 817.810.0773. Start with the top shelf guacamole and move on to the Enchiladas de Mole. Don’t forget to save room for the scrumptious Mexican apple pie. 11am-10p.m Mon-Thur.; 11am-11 pm Fri.-Sat.; 10am-9pm Sun. $-$$

Ch IMY ’ S C E rVECE r IA >> 1053 Foch St. 817.348.8888. Famous for it’s nachos and addictive margaritas, this place is a must try for all Tex-Mex lovers. 11am- midnight. Mon.-Sat. $

3050 S. Hulen St., 817.735.8355

Other locations: 3000 W. 7th St., 817.348.8530. 4484 Bryant Irvin Rd., 817.735.4506. 9127. 1312 W. Pipeline Rd., 817.595.3875. 3010 E. Good food at a low price. Standard Mexican tacos and burritos. Everything is made to order while you

1015 University Dr.,

The name says it all. The TexMex menu is top fare in a setting that appeals to the Cultural District crowd. Their margaritas are the largest in town! 11am-9pm

6391 Camp Bowie Blvd.,

More than 80 years ago, the Martinez Family pioneered what is now known internationally as the Tex-Mex food phenomenon, but they also offer many traditional Mexican food dishes that are popular south of the border. El Fenix is the oldest chain of family-owned Tex-Mex restaurants in

1400 N. Main St.,

This family-owned and -operated Mexican restaurant has been a Cowtown favorite for more than 60 years. Fresh tortillas and chips and salsa are made from scratch daily, and the eatery is housed in a beautiful vintage 1918 restored building on the north side of Fort Worth. 11a.m.-9pm Mon.-Thur.;

KERY & N. Main St., 817.626.5770. Other location: 1109 Hemphill St., 817.332.3848. The south-of-the-border fare draws neighborhood families and downtowners alike because of the friendly surroundings. It’s owned by the people who run Joe T. Garcia’s, so you know you’re in for a good time. Bakery: 6am-7pm daily; Cafe: 6:30am-6pm Mon.-Fri.; 6:30am-7pmSat.-Sun.; 6:30am-5:30pm Mon.-

4220 W. Vickery

This family-friendly Mexican eatery offers a low-fat selection of food

3233 Hemphill St., 817.923.6941. Twenty-five years in one location with the original owners. Some employees have even been here for 23 years! The brightly colored lights make for a nice ambiance. 11am-9pm

2917 W. Berry St., 817.924.7943. 2719 Race St., 817.831.TACO The favorites for late nights are tacos, big burritos, great enchiladas and beer. A TCU student hot spot. 10:30am-2am Thu.; 10:30am-3am Fri.-Sat.; 10:30am-midnight Mon.-Wed.; 8am10pm Sun.; 9:15am-10pm Sun.-Thur.; 9:15am-

2201 N. Commerce, Family owned and operated for three generations, Joe T.’s is a must for outside dining. Pick one of two menu choices (enchiladas or fajitas) and feast in one of the courtyards or in the fiesta gardens. Beware: The weekend rush will keep you in line for a table, but it’s well worth the wait. Cash only. 11am-2:30pm, 5-10pm Mon.-Thur., 11am-11pm Fri.-Sat. 11am-10pm Sun. $$

L a Fa MILIa » 841 Foch St., 817.870.2002. Family-owned and -operated restaurant. Lunch specials are served six days a week. Good service and great Tex-Mex are served up here in large portions. 11am-9pm Mon.-Thur.;

for inexpensive, but absolutely delicious, Tex-Mex. You cannot find better beef fajitas. 11am-9pm Mon.-Thur.; 11am-11pm Fri.-Sat.; 10:30am-3pm Sun

M a MBO’S » 1010 Houston St. in the Park Central Hotel, 817.336.3124. A downtown favorite. Mambo’s famous tacos and incredible margaritas will keep you going back for more. Late-night dining at its best. 11am- 2pm Mon.-Fri.; 5pm-12am Tue.-Thur.; 5pm-2am Fri.-Sat. $

MI COCIN a » 509 Main St., 817.877.3600. Other location: 4601 W. Freeway (I-30 and Hulen), 817.569.1444. A favorite all over the Metroplex. Nachos locos, chicken con hongos, mongo goodo and the famous Mambo Taxi that may make you looso drunko. Easygoing cantina atmosphere. 11am-10pm Sun.Thur. 11am-11pm Fri.-Sat. $

MI COCINITa » 3509 Bryan Ave., 817.923.0033. This backyard café offers a cozy, casual dining experience. One of Fort Worth’s best-kept secrets. 10:30am-2:30pm Wed.-Fri. $$

THE ORIGIN a L » 4713 Camp Bowie Blvd., 817.738.6226. Fort Worth’s oldest Mexican restaurant offers all of the traditional favorites such as warm flautas and homemade tamales in a warm, family-friendly setting. 11am-9pm Tue.-Thur.; 11am-10pm Fri.-Sat.; 11am-9pm Sun. $

Pa PPa SITO’S C a NTIN a » 2704 West Freeway, 817.877.5546. Other location: 321 W. Road to Six Flags, Arlington, 817.795.3535. Next door to Pappadeaux, this restaurant draws large crowds with generous helpings of Tex-Mex food. The quality is the best, the portions are huge, and the service is impeccable. 11am-10pm Sun.-Thur.; 11am-11pm Fri.-Sat. $$

P ULIDOS » 5051 Hwy 377 S. 817.732.7871. Other locations: 817.732.7571. 2900 Pulido St., 817-731-4241. 4924 Old Benbrook Rd. Classic Mexican restaurant offering everything from enchiladas to crispy tacos. 11am-9:30 pm Mon-Thur.; 11am-10 pm Fri.-Sat. $

RIO M a MBO » 6125 I-20 at Bryant Irvin, 817.423.3124. Salad takes a new twist alongside standard Tex-Mex favorites, with the Los Cabos, a Mexican cobb salad of sorts with chicken, avocado and bleu cheese. 11am9:30pm Sun.-Thur.; 11am-10:3pm Fri.-Sat. $$ Sa MMY’S RESTaUR a NT » 300 West Central, 817.624.0764. Mixture of American and Mexican items includes steaks, soups, seafood, enchiladas and tacos. 5pm-11pm Wed.-Thur.; 5pm-4am Fri.-Sat. $-$$

TRES JOSES COCIN a MEXIC a N a » 4004 White Settlement Rd., 817.763.0456. Decidedly creative menu with a range of choices, from chargrilled chicken breast to grilled shrimp, fancy tamales stuffed with sirloin and topped with tomatillo salsa. 11am9pm Tue.-Thur.; 11am-10pm Fri.-Sat.; 11am9pm Sun.; Closed Mon. $$

UNCLE JULIO’S » 5301 Camp Bowie Blvd., 817.377.2777. A West Fort Worth cult eatery, and it’s easy to see why. This national chain has blended the best parts of Southwestern cuisine with Mex and Tex-Mex, giving guests a flavorful dining experience. 11am-10:30pm Sun.-Thur.; 11am-11:30pm Fri.-Sat. $$

W ILLOW Pa RK

6209 Sunset Dr., 817.738.3329. Other locations: 1540 N. Main St., 817.624.8411. 3200 Hemphill St., Traditional Tex-Mex is well done, but the seafood is better. A mustorder here is the succulent ceviche (raw fish) cooked in lime juice, then mixed with chopped tomatoes, onions, cilantro and peppers. 11am-10pm Mon.-Thur.; 11am-11pm Fri.;

4320 Western Center Here, you have a tremendous amount to choose from, including various enchiladas, tostadas, fajitas, chimichangas, combination platters and a sampler platter for the lunch crowd. 11am-9:30pm Mon.-Thur.; 11am-10pm Fri.-Sat.; 11am-9pm

2629 N. Main St., Located across from Billy Bob’s Texas, this northside favorite is a great place

dining experience. Crab cakes with big chunky pieces that are hard to come by. Lobster tail and the catch of the day are the main attractions of the seafood house in the heart of the Wild West. 11am-2pm Mon.-Sat.; 5pm-10pm Sun.-Thur.; 5pm-11pm Fri.-Sat. $$

J&J OYSTER Ba R » 612 N. University Dr., 817.335.2756. The Oyster bar is the best place where locals go for oysters, scallops and the best seafood gumbo in town. 11a.m.-10p.m. Sun.-Thur.; 11am-11pm Fri.-Sat. $

LONE STa R OYSTER Ba R » 4750 Bryant Irvin Rd., 817.370.0030. Seafood lovers shouldn’t leave this place without trying the tasty oysters. A fun place to unwind after a long day at the office or outside in the Texas sun. The daily specials are excellent, as well. 11am-2am Tue.-Sat.; 11am-midnight Sun.-Mon. $

Pa PPa DE aUX » 2708 West Freeway, 817.877.8843. Other location: 1304 E. Copeland Rd., Arlington, 817.543.0544. Basic New Orleans-themed chain, but hardly pedestrian on the palate. Keep in mind, the Arlington location is one of the busiest spots in the county, especially when the neighboring Texas Rangers are in town. 11am-10pm Sun.Thur.; 11am-11pm Fri.-Sat. $$

R a ZZOO’S » 318 Main St. in Sundance Square, 817.429.7009. Other location: 4700 Bryant Irvin Rd. in Cityview, 817.292.8584. Why go to Mardi Gras when you’ve got Razzoo’s at home? Less fancy than the competition, they offer Louisiana favorites, as well as specialty drinks, like hurricanes, gator punch and worm burners. 11am-11pm Sun.-Thur.; 11am-2am Fri.-Sat. $$

ROCKFISH » 3050 S. Hulen St., 817.738.3474. A seafood lover’s paradise in a good peoplewatching place. Tender pastas complement all the seafood choices, and the raspberry margarita is too tasty for words. 11am-9pm Sun.-Thur.; 11am-10pm Fri.-Sat. $$

ZEKE’S FISH & CHIPS » 5920 Curzon Ave., 817.731.3321. This Fort Worth staple serves up something different than the Southern battered fish fry. Modeled after English fish and chips. 11am-9pm Mon.-Thur.; 11am-11pm Fri.; 10am-11pm Sat.; Noon-9pm Sun. $

SOUTHL a KE

FISH CITY GRILL » 2750 E. Southlake Blvd., Suite 130, 817.748.0456. This casual restaurant offers tasty treats from the sea at tasty prices. Try the blue crab stuffed mushrooms or the Fish city sandwich. 11am - 10 pm Mon.- Thur.; 11am – 11pm Fri.-Sat.; 11am- 9pm Sun. $ - $$

TRULUCK ’ S SE a FOOD, STE a K & CR a B HOUSE » 1420 Plaze Pl.; 817.912.0500 It’s all about the fresh seafood and tender crab at Truluck’s which features a weekly changing menu. 5pm-10pm daily $$$

southwest

FORT WORTH

L OS vaq UERO S » 4971 E. I-20N 817.441.1551. Sister restaurant to Los Vaqueros in the stockyards, this has the same menu with a more laid back, family-friendly atmosphere. 11am-9pm Sun. & tue.-Thur.; 11am-10pm Fri.-Sat. $-$$

seafood

aRLINGTON

F ISH C ITY G RILL » 3900 Arlington Heights Blvd. 817.465.0001. This casual restaurant offers tasty treats from the sea at tasty prices. Try the blue crab stuffed mushrooms or the Fish city sandwich. 11am - 10 pm Mon.- Thur.; 11am – 11pm Fri.-Sat.; 11am- 9pm Sun. $-$$

FORT WORTH

Da DDY J aCK’S » 353 Throckmorton, 817.332.2477. The attentive servers and the expertly cooked dishes make for a wonderful

BLUE MESa Ba R & GRILL » 1600 S. University Dr., 817.332.6372. Other location: 158 E. Southlake Blvd., Southlake, 817.416.0055. Escape Tex-Mex fever and opt for superb Southwestern cuisine in this favorite University Park Village haunt. Low-fat menu choices make it easy for the calorie counters. Their popular happy hour provides delicious quesadillas with drinks. One of the best brunches you’ll ever eat. 11am-10pm Mon.-Thur.; 11am11pm Fri.-Sat.; 10am-10pm Sun.; 11am-9pm Mon.-Thur.; 11am-10pm Fri.-Sat.; 10am-9pm Sun. Southlake. $$

BONNELL’S FINE TEX a S CUISINE » 4259 Bryant Irvin Rd., 817.738.5489. Wonderful Texas game dishes, fresh grilled seafood, steaks and chops. Something for every taste, like the grilled trout with mango salsa. Draws an upscale crowd both dressy and casual. Extensive wine list. 11am-2:30pm Tue.-Fri.; 5:30pm-10pm Tue.-Sat. $$ $ L a NNY’S a LTa COCIN a MEXIC a N a » 3405 W. 7th St., 817.850.9996. Don’t go in expecting traditional enchiladas and tacos. Instead, enjoy multiple courses of nouvelle Mexican cuisine from a fourth-generation member of the Joe T. Garcia family. 11:30am2pm Tue.-Fri.; 5:30pm-10pm Tue.-Thur.; 5:30pm-10:30pm Fri.-Sat. $$$

THE LONESOME DOVE WESTERN

BISTRO » 2406 N. Main St., 817.740.8810. A white-tablecloth dining establishment in the heart of the Fort Worth Stockyards. Chef/owner Tim Love has brought together a collection of dishes that reflects the spirit of food from the traditional and new Southwest. We suggest the duck quesadillas and the coffee-rubbed kangaroo tail. 11:30am2:30pm Tue.-Sat.; 5pm-10pm Mon.-Thur.; 5pm11pm Fri.-Sat. $$ $

MICHAELS RESTAURANT & ANCHO

CHILE BAR » 3413 West 7th St., 817.877.3413. Michaels Restaurant & Ancho Chile Bar serves up contemporary Southwestern cuisine, a comfortable atmosphere and an extensive list of fine wines. The Chile Bar offers its own unique menu. 11am-2:30pm Mon.-Fri.; 5:30pm-10pm Mon.-Wed.; 5:30pm-11pm Thur.Sat. Chile Bar hours: 11am-11pm Mon.-Wed.; 11am-1am Thur.-Fri.; 5pm-1am Sat. $

REATA » 310 Houston St., 817.336.1009. A garden bar three stories above downtown and two stories of dining make this one of the most popular tickets in Fort Worth. Well, that, and an innovative menu that includes such palate-pleasing favorites as smoked quail on cheese grits, chicken-fried steak and a chili relleno stuffed to the gills with cheese. The crowd is lively and the waitstaff is unmatched. 11am-2:30pm, 5pm-10:30pm daily. Bluegrass Brunch 11am-2pm Sun. $$

steaks

ARLINGTON

MAC’S STEAKS & SEAFOOD » Arlington: 6077 I-20 W. 817.572.0541. Fort Worth: 2600 W. 7th St., Ste. 153, 817.332.6227. Colleyville: 5120 Hwy. 121, 817.318.6227. Trendy but casual pub featuring steaks and seafood. 10am-10pm Sun.; 11am-10pm Mon.-Thur.; 11am-11pm Fri.-Sat. $-$$

TRAIL DUST STEAK HOUSE » 2300 E. Lamar Ave., 817.640.6411. The large and lively atmosphere make this a good place for a night out with the family. They serve a wide

variety of steaks and have a tasty appetizer selection, to boot. 11am-10pm Sun.-Thur.; 11am-11pFri.-Sat. $$$

FORT WORTH

CATTLEMEN’S STEAK HOUSE » 2458 N. Main St., 817.624.3945. In the Stockyards since 1947, Cattlemen’s is a beef institution where you choose your steak from the glass butcher case. If you’re not a red-meat eater, there is a good selection of superb seafood and chicken. 11am-10:30pm Mon.-Thur.; 11am-11pm Fri.-Sat.; 1pm-9pm Sun. $$$

DEL FRISCO’S DOUBLE EAGLE STEAKHOUSE » 812 Main St., 817.877.3999. A Fort Worth/Dallas legend. The meat is great, and so is the service. Don’t hesitate to try the fish or the mock turtle soup made with beef and sherry. A perfect special-occasion dining location. 5pm-10pm Mon.-Thur.; 5pm-11pm Fri.-Sat.; 5pm-9pm Sun. $$$

F UEGO » 6333 Camp Bowie Blvd., 817.377.4400. Try chef/owner Efrain Benitez’s Queso Fuego. This dish, ignited tableside, features cheese, jalapenos and ground beef. 11am-3pm Mon.-Fri.; 5pm-10pm Mon.-Sat. $$$

G RACE R ESTAURANT >> 777 Main St., 817.877.3388. With fresh, bold flavors and high-quality ingredients, Grace serves modern American classics on its protein-driven menu. Hours TBD.

H3 RANCH » 109 E. Exchange Ave., 817.624.1246. The bunkhouse feel lends a special Stockyards flavor to roast pork Southernstyle, and be sure to try a gooey caramely dessert served in a skillet or a flaming steak with 150-proof fuel. The huge open hickory grill gets your attention right away. 11am10pm Mon.-Thur.; 11am-11pm Fri.; 9am-11pm Sat.; 9am-10pm Sun. $$$

HOFFBRAU » 1712 S. University Dr., 817.870.1952. A relaxed setting that serves up good steaks, chargrilled pork chops, baconwrapped shrimp, fried pickles and banana pudding. 11am-10pm Sun.-Thur.; 11am-11pm Fri.-Sat. $$

KJ’S SOUTHWEST GRILL » 9143 Grapevine Hwy., 817.503.8883. New to the Tarrant

County landscape, this restaurant offers steaks, burgers and other American favorites. 11am-10pm daily. $

THE KEG STEAKHOUSE & BAR » 5760 S.W. Loop 820, 817.731.3534. The fireplace makes it cozy, but the food makes it better, especially the oddball, round “baseball steak.” Try the bacon-wrapped scallops with a zesty cocktail sauce or the grilled top sirloin. 4pm-10pm Sun.-Thur.; 4pm-11pm Fri.Sat. $$$

L AMBERT ’ S >> 2731 White Settlement Road, 817.882.1161. Lambert’s serves bold ranch cuisine in a big city setting. Enjoy country cooking and live music on Friday and Saturday nights. 5-10 pm Mon.-Thur.; 5-11 pm Fri.-Sat.; 11 am-3pm Sun. $$

MERCURY CHOP HOUSE » 301 Main St., 817.336.4129. The menu is the only way to describe this place of beef tenderloin Oscar, Dijon-crusted pork chops, truffled polenta and halibut over a roux of Kalamata olives and Roma tomatoes. 11am-3pm Mon.Fri.; 5pm-10pm Sun.-Thur.; 5pm-11pm Fri.-Sat.; 11am-3pm Sun. $$$

M&M STEAKHOUSE » 1106 N.W. 28th St., 817.624.0612. This restaurant may be small, but the steaks sure aren’t. Try one of these huge slabs of meat smothered in a garlic sauce. The food is excellent. Cash only. 5pm11pm Tue.-Sat. $$

M R ESTAURANT » 215 University Dr. This upscale fusion restaurant serves up a wide array of culinary favorites, including juicy filet mignon cooked to perfection. The fare can be described as creative, contemporary cuisine in a modern, edgy atmosphere. 5pm-11am Mon.-Sun.; 10:30pm-2am Fri.-Sat. $$-$$$

RISCKY’S STEAKHOUSE » 120 E. Exchange Ave., 817.624.4800. A true Old West décor serving Texas-size steaks of certified Angus beef. Originally frequented by visiting ranchers, cowboys and cattlemen involved with the stockyards and livestock business, making them famous for their calf fries and excellent steaks. 11am-9pm Sun.-Mon.; 11am10pm Tue.-Thur.; 11am-11pm Fri.-Sat. $$-$$$

RUTH ’S C HRIS >> 813 M AIN S T., 817.348.0080. RUTH ’ S Chris famous steaks are seared to perfection at 1800 degrees and topped with fresh butter so they sizzle all the way to your table. 5-10 pm Mon.-Thur.; 5-11 pm Fri.-Sat.; 5-9:30 pm Sun. $$$

S HULA’S 347 >> Sheraton Hotel, 1701 Commerce St., 817.870.2700. Named after Hall of Fame football coach Don Shula, this high-end steakhouse with a sporty flair offers everything from salads to burgers to its famous Shula Cut steaks. 6:30 am-10 pm Sun.-Thur.; 6:30 am-11pm Fri.-Sat. $$

SILVER FOX STEAKHOUSE » 1651 S. University Dr., 817.332.9060. Other location: 1235 William D. Tate, Grapevine, 817.329.6995. Prime veal, steak salads and off-the-cob cream corn are a few of the favorites on this menu of upscale Western chophouse fare. Popular for gatherings, as well as a heckuva steak. 4pm-10pm Mon.-Sat. $$ $

GRAPEVINE /SOUTHLAKE/ COLLEYVILLE

J.R.’S STEAKHOUSE » 5 400 Hwy. 121, 817.355.1414. The menu has plenty of steaks and seafood to choose from, but reasonably priced first courses and salads could easily pass for small entrées. J.R.’s draws a more casual crowd, but there is nothing casual about the food. Wine lovers will also be pleased to find a number of bottles priced in the $30 to $80 range. You will also find live music nightly in the adjoining bar. 4pm-lounge; 5pm-10pm Mon.-Sat.; Closed Sun. $$$ KIRBY’S STEAKHOUSE » 3305 E. Hwy. 114, Southlake, 817.410.2221. A fine dining experience featuring prime-aged, bone-in ribeye and pepper steak. Excellent seafood, as well. 4:30pm-10pm Sun.-Thu.; 4:30pm-11pm Fri.-Sat. $$$

›› HAVE WE MISSED YOUR FAVORITE HOT SPOT? Send the restaurant name and a brief description of why it should be included to: (cstrube@fwtexas.com), or call (817.560.6100). Be sure to include a phone number, hours of operation and a description of the ambience.

Spotlight[ [

The Spirit of Giving

[ The Ocones have given hope to those in need for almost a half a century]

During the 50 years that John and Barbara Ocone, owners of Ocone’s Bridal, have been married, they have been drawn to help others before themselves. In 1960, when John was stationed at an Air Force base in El Paso, the couple opened up the newspaper to an article that would change their lives. It was about a woman with three children, who was feeding her family on only $5 a month. “Even in those times it wasn’t much,” he said. Barbara explained that this inspired them to reach out to the destitute family. So with a borrowed Santa suit, the Ocones began to rekindle the true spirit of giving.

Now the couple and their daughters, Cheryl, Elizabeth, and Barbara, along with Barbara’s husband, Gregor, and

their son, Christian, fully sponsor families year-around by determining what they need most and delivering it to them. Oftentimes, Barbara will purchase coats, shoes, books and toys for the children. She also loves to give mothers fine hand lotions, perfumes and body washes that they would likely not have been able to afford otherwise. All of these generous gifts are then placed in “stockings,” which Cheryl decorates before they are given to the families. Although this tradition is in the spirit of the holidays, the Ocone family doesn’t just recognize the spirit of giving at Christmas. As a result of their desire to “help anyone in need,” the Ocones have made giving to those less fortunate a year-around priority—something they say has greatly enriched their lives.

Sleek and Secure Style

Briana and Kevin Kaufman, M.D.

Kevin Kaufman and his wife, Briana, lead very busy lives. Always on the road and immersed in constant travel, they decided that the best way to keep comfortable and safe on the go would be to purchase a vehicle from a dealership they could count on. After purchasing from Park Place Motorcars Fort Worth, the Kaufmans are not only riding in comfort, they’re also cruising in style.

The Kaufmans are no strangers to Park Place, as they have previously purchased two Mercedes-Benz vehicles from the top-notch dealership. Since they’ve always received unbeatable service, they said they looked to the Fort Worth location when they made their most recent purchase, a 2009 SL63 AMG. The perfect mix of comfortable luxury, the Kaufmans’ new ride is as powerful as it is sleek. They said they love their new car for the exquisite interior, classy exterior, and because they have found that Mercedes-Benz vehicles exude the best quality around.

While they do travel often, it’s not the only thing on their agenda. Dr. Kaufman is a neurosurgeon with The Center for Neurological Disorders of North Central Texas in Fort Worth; he needs his car to get him there safely and worry free. When not working, the couple said they love relaxing with a good book or a tennis racket in hand. And, with all that in mind, their Mercedes-Benz is the best way to get them to their destination, whether far away or close to home.