Spring is only a few weeks away, though the unpredictable Texas weather might suggest otherwise. But one dependable harbinger of the season is the bloom of seasonal restaurant menus.
The big catch of the season is seafood. Coastal-themed dishes are featured at restaurants across Fort Worth into May, so all I can say is, “I’m sorry, lobsters. It’s going to be a rough couple of months.”
Spring at Café Modern signals a Wolfgang Puck favorite
The Modern Art Museum of Fort Worth restaurant, Café Modern, is preparing to roll out their spring menu and will begin testing some of those dishes in late-March, according to executive chef Jett Mora. The spring menu will officially launch April 8 and Mora said the seasonal shift is an exciting time in his kitchen.
“Spring is probably one of my favorites because it’s spring, it’s new life,” he said.
Café Modern is owned by Wolfgang Puck Catering, and Mora said the restaurant always includes “Wolfgang favorites” on their menu. Among the dishes they will test run in March is Shanghai lobster with coconut curry, spinach and jasmine rice. This dinner entree became a culinary staple of Puck’s after he crafted it for the 2007 Academy Awards.
As an appetizer, Café Modern will offer a whipped burrata with peas and focaccia, along with a Green Circle airline chicken entree and blackberry crostata with Meyer lemon curd for dessert. 3200 Darnell St., Fort Worth; 817-840-2157
Emilia’s adds new brunch items
Situated in The Crescent Hotel, Emilia’s is a spot for Mediterranean fare and offers both regular dining service and weekend brunch 10 a.m. to 2 p.m. Saturdays and Sundays. They’ve just begun serving a new brunch menu, which includes lobster eggs Benedict, braised short rib and porchetta, along with vegetarian options such as the pumpkin spice waffle with chai whipped cream and an egg white frittata. They also offer bakery items such as bagels, croissants and muffins.
Brunch at Emilia’s features live music, a cocktail menu and the mimosa trolley that allows diners to customize their drink with a variety of sparkling wines and juices. Diners are strongly encouraged to make reservations.
Non-brunch dining hours are daily from 7 a.m. to 2 p.m. and 5 p.m. to 10 p.m. 3300 Camp Bowie Blvd., Fort Worth; 817-661-1855
Ellerbe Fine Foods will highlight seafood and Southern culinary staples
For their monthly Around the World Dinner series, Ellerbe Fine Foods gives diners a menu that reflects different regional flavors and culinary traditions, with an optional wine or cocktail that accents the menu. The March menu highlights the U.S. Coastal South and is a tribute to chef Kyle Baker’s father, whose favorite dish –– and the Around the World Dinner’s main course –– was shrimp and grits. The main is accompanied by a deviled crab salad, and pimento cheese with biscuits. A chocolate chess pie will conclude the dinner.
This menu is available March 27 for $58 with an optional wine pairing for $22. Those making reservations are requested to specify if they want the Around the World menu. Reservations can be made over the phone or online at Resy.com. 1501 W. Magnolia Ave., Fort Worth; 817-926-3663
We’d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org.
Erin Ratigan is a freelance journalist and writer specializing in narrative news features. You can find her on X @erinratigan.
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