Wishbone & Flynt
Pro Wrestler Braun Strowman tries one of everything on the menu at Wishone & Flynt for his new show.
By the time the cameras rolled inside Wishbone & Flynt’s warm, amber-lit dining room, manager Leigh Lowrance and head chef Jorge Olvera had already spent weeks imagining what it would be like to see their food and their faces on national television. The moment arrived on Oct. 24, when the debut episode of “Everything on the Menu with Braun Strowman” premiered on USA Network, featuring their Fort Worth restaurant alongside local legend Angelo’s Barbecue.
It’s not every day a WWE superstar drops by for dinner; much less one standing six-foot-eight and weighing in at 350 pounds. But that’s the premise of the show: Strowman, whose real name is Adam Scherr, travels the country sampling entire menus from local favorites in each city he visits. Everything. On. The. Menu.
“When the producer first called, I wasn’t sure if it was real,” Lowrance said, laughing. “They told us Braun eats everything except maybe duplicate dishes. I thought, okay, sure, let’s see how this goes.”
Months of planning culminated in a wild Friday night of filming. Cameras lined the walls, lights glowed off the polished wood bar, and diners, after signing release forms, leaned in to watch the action. In the kitchen, Chef Olvera and his small but mighty crew prepped fresh ingredients by hand, determined that every dish would hit the pass piping hot.
Wishbone & Flynt
Braun Strowman and Wishbone & Flynt Head Chef Jorge Olvera look over 22 dishes from the restaurant's menu.
“I made every plate from scratch, no shortcuts,” Olvera said. “If he was going to try everything, it had to be perfect. We wanted him to experience our food exactly the way it’s meant to be.”
By the end of the night, Strowman had worked his way through twenty-two of the restaurant’s roughly thirty dishes, from shareable appetizers to hearty mains. Among his favorites were the venison, the shrimp and grits, the scallops, and the bone marrow.
For Olvera, who’s built his career crafting inventive, flavor-forward dishes that reflect Fort Worth’s evolving palate, the national spotlight was a proud moment. “You work so hard every day, learning new techniques and flavors, and then suddenly, you see it on TV,” he said. “That’s when you know it’s worth it.”
The episode showcased Wishbone & Flynt’s playful creativity, plus it also gave viewers a taste of Fort Worth’s growing reputation as a serious food city.
Wishbone & Flynt
“It’s amazing to see Fort Worth featured like this,” Lowrance said. “Only eight cities made the cut for this season, and we were one of them. That’s something to be proud of.”
While Strowman may have been the one in front of the camera, the show crew, veterans with hundreds of episodes of “Pawn Stars” under their belts, made sure every shot captured the spirit of Wishbone & Flynt. The filming started in the restaurant’s speakeasy-style Amber Room, where Strowman had to duck under the doorway before making his way through the dining room to greet guests and sample cocktails.
“It was a full house that night,” Lowrance recalled. “We were serving our regular guests while filming a TV show. It was organized chaos, but we made it happen.”
Olvera, ever the perfectionist, admitted he was nervous at first. “I’m not used to cameras,” he said. “At the beginning, I was shy, but after that night, I felt confident. I’d do it again in a heartbeat.”
For both Lowrance and Olvera, the experience was more than just a TV appearance—it was validation. “You have to believe in where you work,” Lowrance said. “Seeing the restaurant, the team, and the food on national television, that’s just incredible.”
Chef Olvera put it simply: “If you do what you love, if you cook with passion every day, moments like this will find you.”
And somewhere on a Friday night, a six-foot-eight wrestler with a Texas-sized appetite is probably thinking the same thing about that bone marrow.
