Fort Worth’s north side will give you a taste of the area’s Western heritage and a pretty good notion of the thriving cattle industry it used to house. But for an actual taste, drop in here for grub those aforementioned cowpokes never found on their chuck wagons. Perhaps Kangaroo Carpaccio “Nachos” with a habanero-fig demi-glace or delightful elk sausage sliders with foie gras and blueberry jam. Of course, a hand-cut steak served with serrano-lime butter should please cowboy and dude alike. (7/13)