Grady's

This is the first of two new reviews so don't forget the information in the next post below.

I had an interesting experience with Grady Spears and I thought you might care since nobody else in my life does. Grady has a new restaurant in Fort Worth, named Grady's (rumor has it that he hired Michael's branding team to help him with the name). According to Chef Spears, he wanted to open up a small comfortable place where he could make his food, with an atmosphere that completely fits him.

This place, I've never seen. However, I did get to enjoy his food at a special dinner down in Comanche, Texas. About a month ago, Comanche, Texas hosted the Western Tales and Trails Festival to celebrate the writers, story tellers and people who make the stories of the west come alive through writing. As part of the event, Grady cooked a fancy meal at the Brennan Vineyards in Comanche and I was one of the lucky guests.

I know, this isn't in Fort Worth, but he makes all the dishes I'm about to talk about in his new restaurant so its akin to me eating in Fort Worth. Plus, trump card, I was wearing boots.

So what did I have? Quail tostados, some salad, beef tenderloin, green onion mashed potatoes and a bunuelo with ice cream. And wine. Delicious Brennan Vineyards wine.

The quail tostado was delicious and everybody at my table (except my mom) really enjoyed it. But Grady, when you read this, don't hate her. She doesn't eat birds with vice presidential last names - that's been a long standing issue with her. However, I thought it was delicious even though I felt like I had to eat it with a fork because of the fancifulness of the event. At Grady's, you can probably eat it with your hands. If people ask, just tell them I told you it was okay.

We then had a salad and it was good but if you'll notice, I don't normally give much information on salads. They're that thing you pay for so you don't feel so guilty for all the dirty food you eat later.

The beef tenderloin was the star though. Grady made this dish for 70-80 people and each piece at our table was perfectly prepared and so tender that I could cut it with my spoon. It was like ice cream tenderloin. With a port reduction. There were some carrots on the side and they were good, but I was too distracted by the pile of green potatoes under my meat. They looked like something from Dr. Seuss but they tasted like they came from Dr. Seuss' favorite chef, Grady (check wikipedia). The potatoes were great because they didn't have the bland quality most potatoes possess. And they were green.

Finally, came our bunuelos, which is spanish for "quail-less tostado". Mine came with ice cream, some liquor sauteed bananas, cinnamon and a dash of quail. Just kidding, I didn't really taste any cinnamon. We all ooo'ed and aah'ed the delicious dessert and most people decided it was a resounding success. I disagree. It was great, but I had the smallest ice cream scoop at my table. It was noticeable and embarrasing. I felt immasculated and empty. Later I told Grady I was going to try out his restaurant, but I hope he knows that I expect him to fix this problem. I want ice cream at the beginning of my meal just so I know he's going to make this right.

The meal was so delicious and everybody was so overjoyed with the excitement of the deliciousness that we all hugged, all 70-80 people, to show our joy. It was straight out of a movie.

I had the opportunity to chat with Chef Spears after dinner which is unusual because I don't normally talk with the cook/chef after a meal. It was great to talk with somebody who had such passion and care for what he did. Plus, he really seems to dig Fort Worth and tries to keep his focus on the city.

Grady, if you don't know, is the reason Reata is what it is. He has a style that matches Fort Worth perfectly - it's down-home, casual classics, with an upscale flair. It's a little Texas with style. It's like the love child of Robert Earl Keen and Queen Elizabeth. In fact, I think that should be put on his menus from now on ("My food is the forgotten love child of Robert Earl Keen and Queen Elizabeth"). I would probably steal that menu. And sue Grady for trademark infringement. Just kidding...buddy.

As a disclaimer, I am not actually friends with Grady, but merely a guy who has met him. He was incredibly nice but I don't want people to think badly about him due to an inaccurate belief that we are somehow associated. We just talked. But he swore he'll remember me.

We'll see if I get my ice cream or not.

Grady's is located at 2443 Forest Park Boulevard. It's at the northern end of the center on the east side of Forest Park Blvd.

If you've been to Grady's, let me know what you think.

Mini Report

I know what you're all thinking... "Hole In The Wall guy, without your insight for the past month, we've had nothing to eat." Fear not, hungry readers. For I have returned with two posts. This one will be below the one you've already read, and it's a mini report on a few things you all need to be aware of. The one above is a unique experience I had that I wanted to share and which relates to Fort Worth dining.

So the mini-report:

Galligaskins

Have you been here? It's a sandwich place on Camp Bowie, but if you'll remember my previous review, they serve french fries, tator tots, onion rings or soup with your sandwich. Terrific. This is one of my go-to places. It's cheap and delicious. And they now serve breakfast burritos. You can call in your order (the number is on their sign) and wait outside for them to bring your food. Or you can go in like a fool. The chorizo and egg is delicious and the burritos actually contain the ingredients listed...cough cough tres joses cough cough.

Lili's

It's Colonial time so go have an Arnold Palmer at Lili's for a refreshing treat at lunch. Wash it down with a gorgonzola burger and waffle fries. Still a classic meal that I brought to your attention long before the young TCU girls found out about it.

Pho's Saigon

Apparently it has reopened and remained open. The food is still good and you now have a certification of cleanliness from the health inspector.

That's all for now.

Michael's

How did you celebrate Cinco de Mayo (Spanish for "increase the price of tecate five times in May)? What does this have to do with Michael's? Nothing. Except that I had to pay some absurd price for cheap Mexican beer tonight and I thought you'd all like to know. That's also my quasi-apology for any typos or spelling errors below.

So are you looking to dine in a strip center? Of course you are. Hole In The Wall patrons love bastions of sameness. Well I have a surprise for you. Michael's is in a strip center, but its not the same as other places. First, there is a pretty sweet patio. Second, Brinker International does not own it. Third, you don't stand in line to order a sandwich. Tempting huh?

The Mrs. (Muffy), and another couple friend of ours, Zsa Zsa and Williamston Thurstontingshire, went for dinner recently and really yuppied it up. Michael's is on the west side for those of you who haven't heard and its in the strip center across from Milano's. Michael's is creatively named after chef Michael Thomas who has a list of his ideal table to cook for on his website. I am not on there so he better not expect me to go easy on him here. In fact, I am so outraged I am only giving seven thumbs up (anybody?).

Muffy and I started off with the Ranch Goat Cheese Tart. I'm a huge fan of anything made from one of the most obnoxious animals on earth so this was an exciting appetizer to me. The goat cheese was delicious and plentiful. The fact that it resembled nothing akin to a tart was odd. The fact that the plate consisted of ten pounds of goat cheese and only six tiny pieces of bread to eat it with was a disappointment. It was a bigger disappointment when the waiter offered to bring us some more bread and then charged us three more dollars. I don't expect free food. But, come on. Wouldn't you want to keep the voice of the people happy? Plus, if you have seen the pieces of bread, you know that its woefully insufficient for this dish. I'm not eating spoonfuls of goat cheese.

Luckily, Michael's Mojito numero dos came out about this time. Before I get into my entree, you must hear all about the drinks. Michael's is, in my view, a great bar with a decent restaurant in the back. The drink menu is extensive and everything we tried was delicious. Because of the good natured ribbing (that I still resent in every fiber of my being) that I received from my drink orders at Piranha, I avoided the Martini menu. But I might sneak over there, sans friends, just to try the Vesper and Stock Show martinis.

So back to the food. Zsa Zsa and Williamston ordered the Pesto Chicken Pizza which they seemed to really enjoy. I licked a piece when Williamston wasn't looking and it had a lot of flavor. Muffy and I split the Ancho Chicken Mixteco. This is where Chef Thomas lost me. I wasn't aware of the extra bread slice charge at the time so that only added insult to injury, but this was the moment when I started to question this place.

The Mixteco is essentially a fancy king ranch casserole. Except your mom never included chicken bones when she made it for you. Yes. Chicken bones. In a casserole. Isn't TRUST the driving factor of casserole consumption in the United States? You eat a casserole, trusting that its maker did not include chicken bones, mushrooms or lice. The Mixteco did not have the mushrooms or lice. Muffy was not so impressed with the flavor but we discovered later that she doesn't like Ancho chiles. However, we both like certain dishes served warm. Casserole is one of those dishes. This dish was not served warm.

Many of you are thinking, "why didn't you send it back and make a big scene and flaunt your micro-celebrity status on the waiter?" Cuz I don't roll that way, G. And I will reference you to the paragraph regarding drinks. I was having a good time. Plus, Muffy doesn't like me to make big stands in front of people we plan on seeing again. But believe you me, if I were alone or just with her, you would have seen my name in the paper ("Local Man Cries on Waiter").

I probably wont be making any trips back to Michael's soon. My wife didn't like it and the three dollar bread charge really bothered me. Not because I'm that cheap but because it was ridiculous. My companions' food was delicious, according to them, the menu looked great with some unique options and the drink menu was great. So it may be for some people. And maybe if I go back and try something different, I'll have a better time. But chicken bones in a cold casserole and three dollars for six little pieces of bread have scarred my delicate eating habits.

Michael's Restaurant and Ancho Chili Bar is located at 3413 W. 7th.

Let me know what you think.