I returned to Ft. Worth for a long weekend of opera, and one can't
come to
Texas without thinking of food.
Last night, the director of the opera company
suggested GRACE
(www.gracefortworth.com) which I have walked by
many times over the
last four years since it opened, but have never stepped
inside. Well,
I'll head back to GRACE again for sure as the food is
truly
spectacular, and the quiet elegant dining room truly a place to
relazx
and enjoy.
I was thinking of the Grace Margarita, but then spotted
the EL DIABLO
on the drink menu. I was expecting a spicier cocktail made from
Sombra
Mezcal, Saint Germain Deviation, Lemon Fresca, Agave and topped with
a
Habanero Pepper, which I quickly removed. It had a slight sweetness,
but
not too much and the drinks here that are on the rocks, are
actually on the
rock, as they come with one huge 2 inch square ice
cube. It apparently does
not melt as fast.
I have been dieting for over a month and tried to be
good last night
and started with the CRUDO of ALBACORE TUNA with spring
vegetable
piperade, garlic aioli and Meyer lemon that was a large portion
of
tasty tuna in a terrific tasty "sauce of veggies" that did
not
overpower the excellent sushi-grade fish. Many of us at the table
had
this superb dish.
A glass of Lange Twins Viognier from Clarksburg,
California was an
interesting tasting Viognier that had a slight Sauvignon
Blanc flavor.
I thought it was much better with the tuna than
alone.
For my main course I tried the Meyer Ranch All Natural 8 ounce
BEEF
FILET and it was superb with a slightly salted crust and came just
as
I liked, a bit rare in the center. There are many toppings and
sauce
options here that could destroy a fab piece of beef like this, so
I
asked our server what he thought of the COGNAC PEPPERCORN MARROW,
and
this superb, if rich sauce, married the steak perfectly, much
better
than any rich Béarnaise or other sauce would. A gorgeous head
of
roasted Garlic was on the dish as well and I used this to spice up
my
side of BABY SPINACH with Cured Meat, which was also excellent and
a
nice change from that rich Creamed Spinach so many steakhouses offer.
An
AL PASSO 2008 Sangiovese from TOLAINI was superb with the meats as
well as
with the Berkshire Baby Back Ribs with Cilantro, Sesame &
Garlic.
A
superb start to a wonderful weekend of opera, food and friends....
