Monday, October 15, 2012
Fort Worth is ready for Brewed’s gastropub and coffeehouse concept
You'll want to linger.
FORT WORTH The concept behind Brewed combines gastropub with coffee shop and so much more. You can see for yourself now that they are open. I checked it out, and all I can say is “wow!” The interior design grabs you first, and everywhere you look, you’ll find a charming and cozy vignette just calling you to linger. No detail is missed and there are small surprises on every shelf and wall -- from the collection of vintage cameras to the wallpaper in the bathroom.
A large bar takes center stage, with one side devoted to coffee and the other to craft beer and a nice selection of wines. While your coffee is being prepared, you’ll instantly notice the bright yellow espresso machine. It was brought to Fort Worth from Florence, Italy, and let me tell you it makes a mighty fine cup of joe. I tried the Pumpkin Spice Latte and it was perfection in a cup. The house-made pumpkin syrup provided just the right touch of flavor without being overwhelming. You’ll also find locally brewed Holy Kombucha on tap, hot tea, and iced tea.
The menu presents a variety of interesting shared dish items. I’ll try and give an overview of the menu and not nitpick too much since this was a preview of their menu. We tried the Garbanzos, Garlic Bread and Burrata, Lobster Corn Dogs, and Bacon Mac n’ Three Cheese. All were excellent and the Lobster Corn Dogs were a favorite of the table. The mustard creme fraiche dipping sauce was slightly addicting.
The Garlic Bread and Burrata was notable because the Burrata cheese is made in-house. Ricotta cheese is stuffed inside a layer of mozarella then topped with lemon, white balsamic, and olive oil. I don’t see Burrata too often on menus, and this version was absolutely delicious.
Another standout shared plate was the Bacon Mac n’ Three Cheese. Texas aged Cheddar, smoked Gouda, Parmesan Cheese, and chunks of bacon mingled magically with the rich Bechamel sauce. Other shared dishes include Deviled Eggs, Porter-infused Fondue, Pork Belly Sliders, and Brewed Fries. All these shared dishes just beg to be paired with one of the craft brews they serve.
Brewed also serves soup, salads, and sandwiches as well as seasonal specialties. Every element of the Texas Quail and Grilled Plum Salad was interesting and it added up to a distinctive dish. The Super Food Salad looks like a great option for vegetarians and is described as “a hodgepodge of superfoods.” The Brewed Burger has potential to be great especially when it’s paired with duck fat sweet potato fries. I look forward to trying out their BLT with Nueske’s bacon and their house Burrata cheese.
The Fairmount Bird and Veggies is one of the seasonal specialties and was well executed. Other seasonal dishes include Gulf Fish and Greens, House Bangers and Mash, and The Brewed Steak and Fries. And of course, last but not least, we can’t neglect the desserts. We tried the S’mores in a Jar, Grandma Jeddy’s Pound Cake, and Brewed’s House Made Ice Cream. The Pound Cake came with warmed peaches and topped with the tastiest Bourbon whipped cream. Brewed’s Ice Cream was a pleasant surprise when we found out that one of the flavors was Stout and the other Vanilla bean. The S’mores in a Jar were too adorable served in a mason jar and fun to eat.
Fort Worth is ready for Brewed’s gastropub and coffeehouse concept. Whether you are there for the coffee, the beer, the food, or the wine it’s a place where you want to linger. You can feel the attention to detail in every aspect of your experience at Brewed. I look forward to many more lingering visits and perhaps a reason to dine in their stunning private dining room.
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