97 West
The Hotel Drover’s in-house restaurant, 97 West Kitchen & Bar, has unveiled a new brunch menu — a major cause for celebration since it’s the first time there’s been a major revamp of 97’s brunch menu since the restaurant opened three years ago. Executive chef Grant Morgan has added a half-dozen new dishes, such as corned beef hash benedict, a lobster omelet, Wagyu steak and eggs, jalapeno and crawfish fritters, and a chicken salad croissant club.
During a recent media event, my wife and I tried a couple of the new dishes, including the excellent “Tex-shouka,” Morgan’s imaginative riff on shakshuka, comprised of poached eggs served in a sea of grilled tomato salsa. We also dug the fantastic chicken and waffles, made with a savory, herb-infused waffle, buttermilk-marinated fried chicken, and pickled okra snap pea slaw, all surrounded by a moat of Silver Star Whiskey maple syrup.
Whatever you do, get something with the brunch potatoes or get a side of the brunch potatoes, or steal someone else’s order of the brunch potatoes. And then thank me later by ordering me some of those brunch potatoes.
Morgan’s a busy guy these days. In addition to his work at 97 West, he’ll be greatly involved in the remodel of the Stockyards Hotel, which Fort Worth Heritage Development Co. purchased two years ago. A joint venture of Majestic Realty and the Hickman Cos., Heritage will begin an extensive remodel of the 26,500-square-foot hotel in January and will finish up sometime in ‘26, according to WFAA. Morgan will oversee all of the hotel’s culinary efforts, including those for its in-house restaurant, H3 Ranch.
200 Mule Alley, 97westkitchenandbar.com
Vickery Cafe, one of the absolute best diners in the city, is moving from its longtime home on Vickery Boulevard to 2421 W. 7th St., Suite 109, in the former Max’s Wine Dive spot. Vickery owner/chef Curtis James says the move should be complete in November. The old spot will stay open until the new one is up and running, James says. The new locale will be about the same square footage, but it’ll have something the original lacks: a patio.
James says he’s also getting a beer and wine license for the weekend brunch crowd, and he’s adding several new menu items, such as vegan and gluten-free pancakes. Ever since James took over the nearly 50-year-old breakfast and lunch restaurant 12 years ago, he’s been offering more chef-inspired fare. Expect more of those dishes, he says, along with all of Vickery’s beloved classics, like those great omelets and excellent burgers. Says he: “It’ll be a little more upscale, but we’ll still offer all the original dishes we’re known for.” James, who is also co-owner of the similar Texan Diner in Haslet, is moving the restaurant due to a lease dispute with the property’s owner. “But everything happens for a reason, and I’m excited about this new chapter,” he says.
Hours will be 7 a.m.-3 p.m. daily. vickerycafe.com
Waters Restaurant has reopened for lunch service from 11 a.m.-2 p.m., Monday-Friday. Jon Bonnell’s popular downtown restaurant specializes in seafare, with dishes such as a crawfish roll, crab cake BLT, and avocado-crab salad. Waters also does a great Wagyu burger, plus soups, salads, and other sandwiches, along with rotating lunch specials.
301 Main St., waterstexas.com
