Tickets for “Twenty at the Tower,” the summer pop-up benefitting the Fort Worth Food Fort Worth Food + Wine Festival are now on sale. Every Sunday and Monday during the months of June and July, guests will be seated at 6:30 PM for a pre-dinner reception with hors d’oeuvres and drinks, and dinner will begin promptly at 7:00 PM. A different chef will prepare a multicourse menu each night, but patrons will not know which chef is preparing their dinner that night until they arrive. The following chefs have been confirmed: Jon Bonnell, Jason Dady, Graham Dodds, Scott Gottlich, Gwin Grimes, Jeff Harris, Eric Hunter, Tim Love, Kevin Martinez, Matt McCallister, Andre Natera, Marcus Paslay, Dena Peterson, Juan Rodriguez, Blaine Staniford, John Tesar, Gerard Thompson, Michael Thomson, & Todd Williamson. Menus will be released the Friday before each dinner on Fort Worth Food Fort Worth Food + Wine Festival’s Facebook Page . Drinks are BYOB and seating will be family style. Gratuity will not be included.

Click Here to buy your tickets now!!!

In an effort to highlight local musical talent, Fort Worth’s amazing Sundance Square, and to further the experience of their patrons, The Crowne Plaza Invitational at Colonial is hosting a benefit concert for The First Tee of Fort Worth on Wednesday, May 22nd. The Josh Weathers Band will take the stage at 7:30 PM and fans are invited to enjoy food from Reata Restaurant and cold Michelob Ultra from Frankie’s Bar between 5:30 and 8:30 in the VIP Area.

VIP Tickets are available for $40 each and can be purchased on-line www.thefirstteeftworth.org or at the gate.

Fried Chicken Mondays

We broast an airline chicken breast in a pressurized fryer in order to keep the chicken moist.  You won’t be disappointed.  This is served with our weekly grits and seasonal vegetables.

Carnitas Street Tacos with Mango Salsa

Three yellow corn tortillas filled with pork and topped with mango salsa and fried onion strings.  Yum

Bacon & Egg Field Green Salad

Mixed field greens topped with dried cranberries, cherry tomatoes, manchego cheese, sugar bacon and a sunny side up egg.  
Topped with a honey mustard bacon dressing.

Dinner Additions

Pork Shank with Chorizo Black-Eyed Hash

16 oz Bone-in pork shank cooked until it’s fork tender served on a bed of black eye pea and chorizo hash.  As original as Reata.

 Starter

Jalapeño and Bacon Crusted Scallop with Citrus Salad

Salad

Spring Greens, Fried Blue Cheese Crouton and Oranges
With Raspberry-Champagne Vinaigrette

 Mains

Amber Braised Boneless Short Ribs
Served with White Cheddar Grits & Fried Shallots Watercress Salad

 Afters

Molten Chocolate Cake with Drunken Berries and Vanilla Cream

Savor a tasty three-course prix fixe meals at Reata Restaurant located in Sundance Square, Downtown Fort Worth.  Priced at only $35/person (tax, tip and drinks billed separately) this will be a great way to experience Reata for the first time or to return to an old favorite.  Reservations are required.  Founded by KRLD Radio, the 13th annual promo benefits Lena Pope Home in Fort Worth ($7 of each meal goes to the charity).  Click Here to view Reata’s menu for Restaurant Week.

McClure has worked at Reata in Sundance Square, downtown Fort Worth for a little over three years. Her earlier restaurant experience includes the Conference Café, Crickets Grill and Draft House and as assistant general manager at the Café Italia in Dallas.

McClure graduated from Texas Tech University in 2002 with a B.A. in public relations.

Reata know for it Texas cuisine provides guests with a unique dining experience in both Fort Worth and Alpine, Texas. Favorite dishes include Tenderloin Tamales, Blackened Buffalo Ribeye and Chicken Fried Steak.