Monday, April 7, 2008

Lambert’s in Fort Worth now open

By Pegasus News wire

FORT WORTH — Texas chef Louis Lambert has opened a Fort Worth outpost of his Austin restaurant Lambert's. The "subhead" says: "Steaks, Seafood, & Whiskey." Diners can expect carefully sourced Texas ingredients, comfortable surroundings, and simple but thoughtful preparations that have become trademarks at Lambert's Downtown Barbecue in Austin's Second Street District.

Joining Lou in the Fort Worth restaurant and bar is longtime collaborator, cowboy-cook Grady Spears, owner of Dutch's Hamburgers. Lou will serve as executive chef while Grady focuses on PR and front-of-house operations. The two worked for six months to create special signature dishes for North Texas diners and to deliver a restaurant with distinct Texas appeal -- a little less fancy than the Austin location and with lower prices that make it accessible for weekday diners.

Using oak in the wood-burning grill, Lambert's will offer a menu that includes items such as Texas Kobe beef steaks with wild mushroom chimichurri, rib eye in brown sugar-mustard rub, and Ahi tuna with fennel salse verde and steamed spinach. Sourcing will include chicken from Seguin, lamb chops from San Angelo, Hill Country goats for cabrito, and as many local cheeses as possible.

Appetizers will be priced between $6 and $16, and entrees from $12 to $28, with higher prices for Kobe items. Menu will change weekly and seasonally. Daily offerings will depend on what's fresh from purveyors and not what the kitchen wants to be rid of. So there.

Sunday brunch will feature eggs Benedict with hanger steak, brioche French toast with vanilla bean ice cream, smoked brisket hash with poached eggs, smoked pork loin and green chile grits, buttermilk biscuits and cream gravy, buttermilk pancakes, plus specialty mimosas and margaritas.

A separate bar menu features smoked chopped cabrito-pork sandwich, flash-fried wild boar ribs, Frito pie, and burgers. A specialty-drink menu includes Ruby Red margarita, Lambert's mojito, mint julep, and a bourbon-milk punch. The wine list will feature an evolving, seasonal variety from boutique vintners; six beers on tap will include Fort Worth's own Rahr, plus a dozen domestic and imports in bottles, too. There'll be live entertainment on Friday and Saturday nights.

Stonework, stucco, and Texas cedar lend warmth to the dining rooms. The heavy wooden tables do not have tablecloths, giving a casual feel to the place. Guests can dress up or wear shorts.

Source: Lambert's

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