City Works
14 oz rib-eye steak
Fort Worth isn’t short on spots to grab a bite and a drink, but every so often, a meal arrives that makes you wonder why you ever settled for the usual. That was the case on my recent visit to City Works Eatery and Pour House, where I had the chance to dive into their latest Chef Selects menu — and leave wondering if a lunch ever deserved quite this much attention.
It was pre-Thanksgiving, and the dining room had a gentle hum rather than a crowd. Perfect, I thought, for an afternoon that felt curated just for me. Normally, I wouldn’t tackle a 14-ounce ribeye at midday, but here I was — caught between a perfectly seared steak and a Root Beer White Russian. Work obligations, of course.
The cocktail arrived first, a Root Beer White Russian crafted with Absolut Vodka, Kahlua, root beer, and cream. One sip hinted at the vodka, but before long, it melted into something almost indulgently nostalgic — creamy, sweet, and surprisingly calming. Then came the ribeye, glistening with smoked garlic butter and accompanied by charred Brussels sprouts with bacon jam, chipotle-cheddar mashed potatoes, and a crispy potato haystack. The steak itself was a serious showstopper, but the sides demanded equal attention.
City Works
Campfire Fried Ice Cream
The Brussels sprouts — a vegetable so often maligned on menus and dinner tables — were a revelation. Caramelized, smoky, and balanced with a touch of bacon sweetness, they made me reconsider my lifelong stance on the humble sprout. The mashed potatoes were decadently cheesy, the potato haystack added a crisp counterpoint, and together they framed the plate like a masterclass in supporting flavors. I found myself returning to each side again and again, ensuring my taste buds weren’t deceived.
Had I remembered to pace myself, I might have saved room for the Campfire Fried Ice Cream, a dessert that reads like a festival of flavor: crispy fried ice cream, toasted marshmallow, bourbon caramel, chocolate sauce, graham cracker crumbles, smoked almonds, and whipped cream. Next time, I’ll skip the pretense of restraint.
City Works’ Chef Selects menu is a rotating showcase, with new dishes arriving roughly every eight weeks. Among the current offerings is a Spiced Pear Red Sangria — a warming, fruit-forward cocktail with Imagery Pinot Noir, St. George Spiced Pear Liqueur, Cointreau, simple syrup, and apple juice. The current menu runs through Dec. 31, after which diners can expect another round of inventive plates and drinks.
Stephen Montoya
Root Beer White Russian
So when you’re looking to upgrade your lunch or indulge in a dinner that flirts with decadence, City Works is worth the trip. Order the steak, don’t skip the dessert, and trust me on the Root Beer White Russian — a to-go box might just become your best friend.
City Works Eatery and Pour House, 5288 Monahans Avenue, Fort Worth, TX 76109 — (682) 207-1500, cityworksrestaurant.com
