Goldee's Bar-B-Q
The owners of Goldee’s Bar-B-Q recently put out their first cookbook, Goldee’s Bar-B-Q: A Cookbook. Released last month by the University of Texas Press, the book is more exciting than its name. In it you’ll find many of their signature recipes, along with some gorgeous photography. The 256-page book also shares practical tips and techniques for anyone eager to up their backyard barbecue skills. Woven between the recipes and how-to guides are stories about how the restaurant’s founders — longtime friends Jalen Heard, Jonny White, Lane Milne, Nupohn Inthanousay, and Dylan Taylor — came together to open their award-winning ’cue joint. For more info, hit up goldeesbbq.com
In the running for one of my favorite new Fort Worth restaurants, The Mont recently unveiled its new fall menus — one for the main dining room, the other exclusively for those who linger at the bar or on the restaurant’s attractive patio. The latter menu includes hand-held items such as chicken liver pate, deviled eggs, grilled shrimp skewers with mojo sauce, Wagyu beef tartar and a burger with black garlic aioli, truffles, and raclette. New dishes on the main dining room menu include tagliatelle pasta with parsnip velouté, smoked caviar, argan oil, and Parmigiano Reggiano; The Cluck, a fried half chicken with sorghum molasses and poblano cornbread sauce; black grouper with charred turnip and fennel herb nage; venison schnitzel and cabbage; and a 24-hour braised Wagyu short rib with truffle-celeriac pavé and bordelaise. New desserts include a buttermilk tarte and housemade doughnuts with cinnamon sugar, maple glaze, and dulce de leche. 3729 Saint Amand Circle, themontfw.com
Mary Perez called me a few weeks ago to tell me she’s found a new home for her long-running/always-on-the-move Enchiladas Ole restaurant. She’ll soon take over the Magnolia Avenue spot recently vacated by Cat City Grill, at 1208 West Magnolia Ave. But it won’t be the same ol’ Ole. It’ll have a new name, Enchiladas Ole Express, and the menu will combine her two loves: Mexican food and barbecue. As you may or may not recall, because keeping up with Mary is like trying to outtalk an auctioneer, she opened a barbecue spot on Camp Bowie earlier this year. But she’ll close it this month to focus on the new Magnolia Avenue spot, which will specialize in both her namesake dish and smoked meats. Look for it to open by year’s end.
Glad to see Chicago native-turned-Fort Worthian Tab Core is back to selling his fantastic Chicago eats here in Fort Worth. After moving his Core of Chicago restaurant from the South Side to the East Side, then trying his luck in Dallas, Core has once again landed in Fort Worth, this time at the Texaco station at 701 N. Henderson. There, he’s serving authentic C-town fare, including his calling card: Italian beef sandwiches. He’s open seven days a week. Go check him out. facebook.com/thecoreofchicago
