<a href="http://2.bp.blogspot.com/_CleRr46Nh1w/SqQJaW1iltI/AAAAAAAABcA/PagWmIq2McA/s1600-h/Bailey%27s+01.JPG"><img src="http://2.bp.blogspot.com/_CleRr46Nh1w/SqQJaW1iltI/AAAAAAAABcA/PagWmIq2McA/s200/Bailey%27s+01.JPG" alt="" border="0"></a><span><span>FT. WORTH: Bailey's Bar-B-Que</span><br><span>826 Taylor St</span><br><span>Fort Worth, TX 76102</span><br><span>817-335-7469</span><br><span>Open M-Thur 10:30-5, F 10:30-4</span></span><br><br>This sandwich only, lunch only joint is in a tiny building in the heart of downtown Ft. Worth. Taller building's surround this one that's been around since 1931. Unlike most joints in DFW, pulled pork is an option here. It's a spicy mixture of truly "pulled" pork, and an orangish sauce. Little crust is in the pork mixture, so the texture is one dimensional, but the flavor was good.<br><br><a href="http://3.bp.blogspot.com/_CleRr46Nh1w/SqQJBLnsofI/AAAAAAAABbw/p9QHrwHogus/s1600-h/Bailey%27s+02.JPG"><img src="http://3.bp.blogspot.com/_CleRr46Nh1w/SqQJBLnsofI/AAAAAAAABbw/p9QHrwHogus/s400/Bailey%27s+02.JPG" alt="" border="0"></a><br><br>Sliced brisket is a good option here as well. The meat was a moist enough but firm with a good crust and decent smokiness. The fat needed more rendering, but the slices were satisfying.<br><br>Buns here are not buttered and grilled, my guess is that speed takes precedence over this time consuming step. As I sat on the attached patio <span>during my visit, there wasn't a time during lunch when the line evaporated.<br><br><a href="http://2.bp.blogspot.com/_CleRr46Nh1w/SqQJBkXV1dI/AAAAAAAABb4/MvozdgVwe08/s1600-h/Bailey%27s+03.JPG"><img src="http://2.bp.blogspot.com/_CleRr46Nh1w/SqQJBkXV1dI/AAAAAAAABb4/MvozdgVwe08/s400/Bailey%27s+03.JPG" alt="" border="0"></a><br><br>This joint is worth a stop if for no other reason than to see the oddity of this tiny building amongst the high rises. The meat's not too bad either.<br><br>Rating **<br><a href="http://www.urbanspoon.com/r/13/160465/restaurant/Baileys-Barbeque-Fort-Worth"><img alt="Bailey's Barbeque on Urbanspoon" src="http://www.urbanspoon.com/b/logo/160465/minilogo.gif"></a><br></span>

One of the most fun things I did last year was go eat at a farm, in the middle of a field near Brenham (that’s Central Texas), after riding to the top of said hill sitting on a hay bale. The dinner, attended by several hundred (well, or so it seemed), was cooked by about five of Houston’s top chefs (including Bryan Caswell, of Reef and Stella Sola, who has just been nominated for a James Beard award this year). And it was fabulous! Every tiny little thing was as good as it would have been in a sit-down restaurant, but there we were, at the top of the world (well, on that hill I mentioned), looking out over the countryside, sweating (yes, it was hot) and loving every minute. Outstanding in the Field is a venture with a good and tasty purpose. Their stated mission is to “re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.” They travel around the country throwing outdoor dinner parties; they call themselves a restaurant without walls. As you might imagine, given the logistics, the dinners are not cheap. Seems like we paid around $75, maybe a bit more, for the one I attended. Might be more this year, probably will be. Anyway, tickets go on sale on their web site on March 27. Check it out. (Photo by Elaine Skinner)