Fort Worth

(From June 2008) Wall-to-wall TVs ensure you won’t miss a single sporting event, and patio seating is available for those who like to people-watch. Yes, they have wings (bone in or bone out), as well as “frings” (fried onion strings) and hand-cut fries. For the heartier appetite, there’s a vegetable panini with roasted onions, squash, peppers, and mushrooms and a massive half-pound burger complete with bacon and blue cheese crumbles. Bar.

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(From October 2009) The kitchen staff seems new and improved at this lively Southside restaurant, where the beer is brewed on-site and the menu ranges far and wide. For lunch we shared a bowl of curried eggplant soup, pheasant quesadillas, and chicken-fried lobster tacos. Our special Covey Sliders were special indeed, with grilled ribeye and smoked Gouda on sweet King’s Hawaiian bread, served with tiny, well-seasoned onion “fries.” Our compliments to the chef and to the outstanding servers. Bar.

February 24th, 2009 at 9:33am
Bob says:
If the Covey was a Chateau that had just garnered Robert Parker’s highest praise, Texas Monthly reviewers would make it their 2nd office. Why, when a brewery receives Brewing’s highest award (The World Beer Cup Gold), don’t Texans recognize what a treasure they have in Jamie Fulton’s beers and even chef Sean Merchant’s fine culinary creations. The Covey is one establishment that would thrive on the Left or Right coasts of the US. It’s time Texans learned beer’s superior affinity with food, over wine, and the Covey is the best place in Texas to get your pallet educated. Get to the Covey and experience what your missing! PS - The Chocolate Souffle paired with the Smokestack Stout is a Destination Desert.

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(From August 2008) Whether they’re on the ground floor, with its leather and wrought iron, or the rooftop terrace, complete with a view of Sundance Square, the many dining spaces at this Fort Worth landmark are packed with locals and tourists alike. Biscuits and corn muffins with savory butters precede the likes of chicken chiles rellenos served with roasted corn chowder, tender carne asada served with cheese enchiladas, and chicken-fried steak with cream gravy. Bar.

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(From March 2009) Paul Willis has taken his fish tacos (made famous at Pedro’s Trailer Park and Fuzzy’s) to the medical district and kicked them up a notch. As with any taco stand worthy of the name, you’ve gotta stand in line, order, pay, and wait for your food to be delivered. But the menu has broadened to include the likes of Peruvian lamb stew, chimichangas, and even snapper a la veracruzana, braised short ribs, and sea bass. Although fifty tequilas are available in tasting “flights,” we were perfectly content with margaritas to accompany crispy tempura fish smeared with a garlicky tartar-like sauce and piled into soft corn tortillas with purple cabbage, onion, cilantro, and Mexican white cheese. Bar.

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