The Brewpub team writes a new spot with a Texas-themed menu at Fairview


There’s a new brewery coming to Dallas-Fort Worth with not one but two locations. Called Boozie’s Brewery and TX Fareit’s a full-service brasserie that will offer chef-prepared dishes, including Texas specialties, as well as a fully functioning brasserie and full bar.

It will open in downtown Fairview in Collin County; another location will open in Fort Worth, called Boozie’s Brewery & Gourmet Sandwiches.

The concept, which really could have a better name, comes from a team that includes founder Bruce Conti, chef David Hollister, Chip Stroup and brewer Bobby Mullins. Which of them invented “Boozie’s”?

  • Conti is the Fort Worth businessman and developer who possesses emblematic buildings such as the old Fort Worth Star Telegram the printing plant and the Ranch Style Beans complex where Wild Acre Brewing Co. open in 2016.
  • Hollister most recently ran the kitchen at Wild Acre Brewing and oversees Boozie’s menu.
  • Stroup was a manager at Gas Monkey Bar & Grill and will manage operations.
  • Mullins was co-founder and brewer of Armadillo Ale Works in Denton, which firm in March. He will brew Boozie’s beer.

I guess “Boozie’s” was Conti’s idea.

Boozie’s grew out of Wild Acre, the brewery-brewery combo that Conti was part of. First they opened a brewery, then a brewery at 6479 Camp Bowie Blvd. in Fort Worth, which won a nomination at CultureMap’s 2022 Tastemaker Awards for Best Restaurant of the Year.

In 2022, Wild Acre Brewing was acquired by Dallas-based Bishop Cider. They kept the original brewery.

Conti and company have retained the brewery spin-off, which will become a Boozie’s, where they will continue to serve a menu of fine bar food prepared by chef Hollister, but with a new range of beers brewed by Mullins.

Fairview’s location — at 311 Town Pl., in a space once occupied by a wacky restaurant called Wyland’s Ocean Blue — is new, though it’s been in the works for some time. (It was originally floated like a wild acre location.) They already have installed about ten brewing vats.

Both locations will include an on-site brewery, and they will also transition from beer and wine only to a full bar, so they can serve cocktails.

Fairview’s menu will deviate from the sandwich theme of the original Fort Worth menu, giving Hollister — a Le Cordon Bleu graduate who once worked as a sous chef for Grady Spears — a chance to create a new menu.

“We’ll be featuring more Texas cuisine — not barbecue, but more track food,” he says. “We’re working on a fried chicken steak with a sourdough batter. We’re going to make a real Texas red pepper and a fun Texas caviar.”

Since the location is in Fairvue, they’ll also play with a state fair theme, including a funnel cake dessert with Dr Pepper caramel sauce.

No opening date yet, but they are already hiring staff so it will definitely be in the fall.


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