Chef David Hollister
Chef David Hollister
Chef David Hollister confirmed rumors on Nov. 22 in posting a new title on his Facebook: Culinary Director and Executive Chef of Wild Acre Brewing Company.
After six years serving as chef with Gas Monkey and Gas Monkey Live, Hollister has joined the Wild Acre team, who are bringing a new beer garden and brewery to Ridglea Hills.
Construction continues on Wild Acre's second location at 6479 Camp Bowie Blvd. in the long-vacant Kroger grocery building, which sits at the corner of Camp Bowie Boulevard and Clayton Road. Owner John Pritchett says they are targeting a February 2020 opening.
Wild Acre announced plans last April for more than a simple taproom in the design of its 3,000-square-foot space, which is only a small portion within the vast 57,000-square-foot building and repurposing altogether. The rest of it will be subdivided into office suites with about half of that becoming a co-working space. One other tenant, Fastenal Industrial Supply, has already signed on as a tenant.
Along with Wild Acre beers produced on site, they will be brewing a few beers specifically for the Camp Bowie location. This second location will add a beer garden with a restaurant to this taproom, which will be located in the northeast corner of the building.
That’s where Hollister comes in.
In addition to Gas Monkey, he designed the menu for Yucatan Taco Stand and also opened two short-lived Fort Worth restaurants. One was Dagwood’s Fire Grill Tap in the Foch Street Warehouses, the other was Dagwood’s Grinders and Growlers, where Tommy’s Hamburgers now sits in the satellites of Ridgmar Mall.
“I tracked David down, because I loved Dagwood’s so much,” Pritchett says. “We’ll be serving his gourmet sandwiches, both hot and cold. Chef Hollister will be making most ingredients from scratch, including all the sauces.”
He’ll also be brining and smoking all the meat for the sandwiches, and those will be arranged on charcuterie boards as well. There will be at least two soups daily, including a beer cheese soup made with Wild Acre beer. Protein-loaded salads like a classic Cobb will blend with a few lighter, leafy ones on the menu.
