Dayne's Craft Barbecue
Two of the area’s most well-known names in barbecue are kicking off the new year with new digs. Heim BBQ, which introduced Fort Worth to the world of craft ‘cue, opening the door for countless others to follow, has opened location No. 4, this one in Burleson at 139 W. Ellison St. Each Heim store is a little different, and what sets this location apart is a very cool rooftop patio, complete with a bar.
After years of hosting pop-ups and working out of a trailer in various locales around Fort Worth, Dayne’s Craft Barbecue has opened a brick-and-mortar in Aledo, a town in dire need of good barbecue. Go for the brisket, for sure, but don’t forget about its absolutely killer smashburgers. 100 S. Front St., Aledo.
*
A new high-end taco spot called Buena Vida Taqueria has opened in the South Main area at 314 S. Main St. The concept comes from Alex Lines, a chef and CEO of a company called OTC Concepts. If you’ve been to Pour Decisions in the West Seventh area or Off the Cuff in Deep Ellum, you’re familiar with Lines’ work. Buena Vida offers his spin on tacos, two styles: street tacos and specialty tacos. Street tacos include pastor, carne asada, chipotle-lime shrimp, barbacoa, shredded chicken, carnitas, and breakfast tacos made with your choice of eggs, bacon, potato, chorizo, and veggies. Those tacos are served a la carte and range from $3-$4.
Fillings for the specialty tacos include beef short rib, cactus and slow roasted pork shoulder, beer-battered shrimp and mango pico, and their take on birria, comprised of barbacoa and melted Oaxaca cheese. Specialty tacos come three to an order, ranging in price from $14-$24, and include a side, such as elote, borracho beans or fries. To drink, there are margaritas, cocktails, and booze-free agua frescas. Good news is, they’re open late on weekends, till 2 a.m. for dine-in, 3 a.m. for carry-out.
*
On the heels of the recent opening of The Crescent Hotel, and its in-house restaurant Emilia’s, The Bowie House is now open at 3700 Camp Bowie Blvd., right next door to The Crescent. With it comes its own on-site restaurant, a modern steakhouse called Bricks and Horses. Executive chef Antonio Votta oversees a menu that puts dry-aged steak front and center, with beef coming in from local and regional ranches like Rosewood Ranch, Scharbauer Ranch, Broken Arrow Ranch, Trails End Ranch, Capra Farms, and Hassle Cattle Co. But there’s a lot of everything else, too, from seafood, chicken dishes, soups and salads, and burgers for lunch, brunch, and dinner, and items such as freshly made biscuits, butter pecan French toast, and maple butter hot cakes for breakfast.
