Smokestack 1948
Smokestack 1948
A picturesque outdoor patio, food trailer, and bar that spans two buildings all make up the newest hangout spot opening near TCU.
Smokestack 1948 opens Thursday at 2836 Stanley Ave. — the brainchild of Fort Worth native and chef Carter Froman, who serves as director of operations and general manager. Just three months ago, he opened a drive-thru coffee shop, Carter's Coffee, just a stone's throw away from Smokestack 1948.
The name is a homage to one of the buildings on the property, built in 1948 using bricks from an old factory smokestack. Today, Smokestack 1948 comprises an outdoor courtyard, a food trailer called 817 Pizza, and two buildings that each serve as a cocktail bar with its own distinct character.
The larger building, called The Stack, is just under 4,000 square feet and carries more of a sports bar feel, with seven TVs and 10 taps featuring local craft beer. Froman describes its cocktail offerings as "approachable favorites with a little bit of a twist."
Meanwhile, the smaller building, which spans about 1,800 square feet, has a somewhat classier vibe, with a more intimate atmosphere, wingback chairs, and cocktails of the shaken and stirred variety.
Crafting the cocktail menu is beverage director Sur Easely, formerly of Piattello Italian Kitchen. Highlights from the menu include spicy margaritas like the Poblano Verde (which Froman says carries a fresh pepper flavor) and Ancho Rojo, made with a liqueur from dried ancho chiles. Froman also recommends the Paper Boy, made with TX Whiskey, grapefruit juice, and Amaro Nonino, an Italian liqueur.
Executive chef Edward Gutierrez is in charge of food, which will be served out of a permanent, on-site food trailer called 817 Pizza. Froman says guests can expect "Texas-style pan pizza" that takes cues from places like Detroit and Sicily. The Texas Sweet Heat, for example, incorporates local honey, pepperoni, house-pickled jalapeños, and Oaxaca cheese; while the Real Deal Brisket Pizza comes topped with brisket smoked on-site, housemade barbecue sauce, pickled onions, and cilantro.
"We try to be inventive but also familiar with things that Texans really love — a lot of things that you don't normally get on a pizza," Froman says.
The menu also includes sandwiches, appetizers, and desserts, which guests can enjoy in the outdoor courtyard between the two cocktail bars. A turf area will also have yard games, and a stage will host live music in the spring.
Hours are 11 a.m. – 10 p.m. Tuesday through Sunday. Find Smokestack 1948 on Facebook.
Smokestack 1948
