Nonna Tata

My real FWHITW resolutions:

1) Go to the following places in the new
year: ... Nona Tata

Over two years ago I made this New Year's Resolution to visit Nonna Tata. That was before 2008. I finally made it, but it took until 2010.

Nonna Tata is the Southside sensation that has filled its small space every night with crowds waiting outside for some delicious food from the Tata herself. In a small restaurant, just barely big enough for about six tables, people come and experience real Italian food in a cozy and inviting environment. Grab some friends, a few bottles of good wine, put your name on the list and prepare for an enjoyable evening.

Of course, many of the readers of this blog are better Hole In The Wall pursuers than myself and have been to Nonna Tata numerous times. If you haven't been, you're not really a person since you're not really living. Think about it.

In order to really live, I held off on pulling out the FWHITW card and decided to experience the restaurant like many of you people have done. We put an alias on the list and sat out at a table, got some wine glasses from the waitress and enjoyed a bottle of wine like the plebeians. Of course, we were quickly seated (probably due to an informant) and began analyzing a menu that is in Italian with descriptions in English.

The waitress (same one who brought us our wine glasses outside and possibly the only one there) explained the specials and introduced us to the menu. After figuring out that I couldn't decide on anything, I ordered one of the specials. My co-diners opted for menu items. After getting a great salad and enjoying a little more wine, our food came out piping hot.

I'll explain the other dishes first, then get to mine - it builds up suspense and allows me to quickly deal with things I don't really know about. First, there was a pasta with pesto. The eater reported that it was a bit dry but that the flavor was good. The second eater ordered a dish with chopped tomatoes and olive oil. That eater also believed the dish was a bit dry but thought the freshness and flavor was great. My wife ordered the pasta alla carbonara ("Pasta con huevos") and really liked it. At many restaurants its a dish with a heavy cream sauce. Here, the cream is played down so you can experience an egg based carbonara and you really taste the fresh ingredients and flavors. I had a bite and really liked it as well.

But, it turns out, these three diners got out-NonnaTatad by yours truly. Despite asking the name of the dish six or seven times, all I understood was something 'ini'. We'll call it a Tatalini. The dish was a version of tortellini filled with pork (mortadello) and cheese covered in a light tomato sauce. It was delicious. Each bite was better than the next and they were all better than everybody else's bites combined. Each large piece of Tatalini was tender, covered in a delicious sauce with a moist flavorful center. When you go, which you will do soon, order the Tatalini. I'm sure they'll know what you're asking for.

If you haven't been, you need to go. They are also serving people who sit at the Usual so you can eat earlier if you don't mind eating down the street. But for the full experience you really need to sit outside, be apart of society and the lively atmosphere and then go into the small closet of a restaurant and enjoy some good food. Go to the Usual afterwards for a drink though.

For those of you that are expecting a spaghetti and meatball place, prepare for something different. If you are unsure about something on the menu, I would definitely ask. The descriptions are accurate but the dishes differ from most Americanized Italian places (or Albanian Italian places). Also, take a check or cash.

Nonna Tata has earned a 4 Holes on the HITW scale based on its small size, intimidating wait on certain days and the fact that many people I've talked to say "it looks scary". Wusses.

The restaurant is located at 1400 West Magnolia.

Let me know if you've been and what you think.

Scampi's Closing

I received this press release the other day. Apparently Scampi's is closing and reopening as Jack Tanner's Patio Grill.

Scampi’s restaurant to close after 14 years,
re-open with new name, new concept

FORT WORTH, Texas – Scampi's Mediterranean Cafe, a neighborhood restaurant and catering company located on Magnolia Avenue in the Medical Arts District, will discontinue lunch offerings beginning February 15th, but will continue its dinner services through the end of March because of the retirement of Chef Theo Diakas.

Catering will continue while the restaurant is remodeled to re-open with a new name and new concept in late spring.

Owners David Shaw and Ann Diakis-Shaw have leased the entire building at 1051 W. Magnolia Avenue from the Jara family, and after a short renovation, will re-open as Jack Tanners Patio Grill with full-bar service, a family inspired menu and two great patio areas anchoring the east and west ends of the building.

The Shaws have hired a chef, who will create a menu consisting of gourmet classics. The chef, who will bring many new ideas, will work with Chef Theo to grow and expand the catering business. Ann Diakis-Shaw will continue to manage the restaurant, the catering company and The Marquis on Magnolia, a venue specializing in weddings and corporate dinners.

On Sept. 15, 1995, Ann Diakis-Shaw opened Scampi’s, which served a variety of Italian and Greek foods. Her father, Theo, managed the kitchen and menu since its inception.

“Dad turned 76 in January. Without Dad, there is no Scampi’s,” she said. “He has been the heart of Scampi’s.”

David Shaw, a restaurant consultant and owner, is a two-time past president of the Tarrant County Chapter of the Texas Restaurant Association and currently serves on the State Board of the Texas Restaurant Association. Ann Diakis-Shaw served as President of the Tarrant County Chapter of the Texas Restaurant Association from 2002-2003. She served as a state Board Director, Emeritus, from 1996-2009.

For more information, contact:
Ann Diakis-Shaw
scampiscafe@yahoo.com
(817) 927-1887

Cooper's Old Time Pit BBQ

If you will recall, FWHITW and some of its friends did an extensive Fort Worth BBBBQ review. Many delicious places were discovered and the review was a culinary and literary success. People cried at its brilliance. That was before one of my favorite places in the state came to town.

Cooper's Pit BBQ comes from the Hill Country and has begun its chainification and Fort Worth is home to the largest location. At 15.4 million square feet, a patio the size of Rhode Island, and enough BBQ pits to cook the Stock Show's Champion Steer and all of his family and friends ("happy cows make good brisket"), this is the place to eat BBQ in town. Of course every real Texan has his or her own opinion on BBQ, but they're all wrong if they differ from mine.

Most BBQ places focus on a rich sauce that is typically thick and red. Cooper's has a vinegar-y sauce that is light and your meat is dipped in it (upon request) for ultimate flavorfulness. If you choose not to have your meat dipped in the sauce, that's completely acceptable and the crew will not look you up and down as a possible yankee. But if you're a non-dipper, take your clam chowder, latte and subaru back to where you belong.

When you enter you'll see two large pits with foil pans full of meat. These pans are filled with the meats of Angels. Amon Carter once said, "Fort Worth is only as good as the Angel meat it eats." Speaking of Amon Carter, lets bring back some dallas hate. As of this writing, Fort Worth has the least amount of indictments for former city council members, the number one blog in the metroplex according to Urbanspoon, and now, the best BBQ place in the 'plex.

Back to the meat. Tell the guys at the pit what you want and they'll cut it off the hock of meat sitting in front of them. Want some brisket, sausage, turkey, roasted chicken, or cabrito (spanish for "the brito" which is a small feral cat)? No problem. Want all of it? Less of a problem. They also have ribeyes and pork. Here's a hint on what to order: get a medium sized portion of something you know you like and then order a small portion of something unique. I get the brisket and cabrito (both dipped in awesomesauce). You can't go wrong unless you skip this place and go up the street to McDonalds, or to dallas.

After you order, your food will be put on a tray. Go inside and they'll weigh your food, wrap it in paper and give it back. Here is where you can get potato salad, cole slaw, cobbler and some other things. But don't over do it. Remember, you've just picked up eight pounds of meat and the beans are still waiting for you. Oh yeah, unlimited beans, patiently waiting for you beyond the cashier's area. After getting weighed, go pay, get your cup for some Big Red or sweet tea and go to the fixin's station. There you can get pickles, jalapenos, onion, more sauce, and beans.

The beans are served family style (big brother eats first and you wait behind him). Get beans or you've wasted your trip. It would be like going to Billy Bob's, grabbing a sprite and then playing sudoku on your phone all night long. On my recent trip the beans were a bit undercooked, but the flavor was there.

What about the meat, you're wondering. As expected, the brisket was so tender that I could have cut it with my wit.... The flavor, enhanced by the sauce, was terrific and smooth. I also wrapped a little white bread around some pieces to add some "nutrition". The cabrito was tender, flavorful and surprisingly moist. I ended up with about 6.3 cubic tons of meat and ate most of it. I would have eaten more but I filled up on beans and Big Red.

The people I ate with had brisket, sausage, a ribeye and a potato with brisket on top. All were reportedly delicious and many have made return trips since then.

I am generally pretty positive about places, but I'm telling you that this places is a must go. Take the family and let them run around tripping cowboys. Or go with adult friends and have a couple beers, sit on the covered patio and enjoy that famous Stockyards fresh air whilst tripping over kids.

Cooper's gets One Hole on the Hole-Scale. It's big, bright, clean, fresh, and not at all intimidating. The restaurant is located at 301 Stockyards Boulevard just north of Billy Bobs. Boots are not required, but yankees should consider them as a cover.

Let me know if you've been and what you think. Since we're about to get into road trip season, I'd encourage the Coopers fans to head down to Llano to visit their other shop and check out the Harley riders.