Fort Worth

(From June 2011)

For a restful stop in a serene setting, this circular room, with views of sculptures and a reflecting pond, would suffice even without the scrumptious food. But luckily for us, chef Dena Peterson chooses local ingredients and humanely raised animals (sans antibiotics and growth hormones), handles it all with a delicate expertise, and plates her food as artfully as anything you’ll see in the museum. Capellini with sautéed arugula, dried tomatoes, and toasted pine nuts came nestled around herb-grilled chicken and laced with lemon-garlic olive oil, while tender crepes enveloped goat and Swiss cheeses and sat atop creamy mushroom duxelles. Bar.

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(From November 2011)

When we're feeling New Yorkish, we head for this long-time deli on the south side, which features such delights as the Rachel (corned beef and turkey, melted Swiss, coleslaw on rye) and the Rebecca (pastrami, cream cheese, and smoked turkey with Russian dressing on egg bread). We accompany it with an imported beer or the featured wineby the glass, and we always save room for a slice of the to-die-for Key lime pie. Beer & wine.

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