Dear Lonesome Lizard,

We’re sorry about your floor. Really, really, we are. Here is our very nice review.

Located in Old Town Keller, The Lonesome Lizard is a rustic little establishment that was named after its patron of sorts:

The restaurant was named “Lonesome Lizard” during a front patio brainstorm session. We have a burnt stump transplanted from Evant, Tx. Shortly after the stump arrived we noticed we had company. After some research we found out our new friend was a female “Texas Spiny Lizard”. She loves to sun bathe on the stump and was always alone i.e “Lonesome Lizard”, since then she has posed for many photo shoots for locals and passersby. So come by and see her on a sunny day and get a picture with her!

Chef Nate, the owner, stopped by our table to talk ingredients. Like most restaurants trying to use local, organic, and pastured ingredients, their menu is a work in progress. During the spring and summer months Lonesome Lizard buys as much produce as possible from Homestead Farms.  In addition, Chef Nate has plans to incorporate items from Latte Da Dairy soon and is already using a local supplier for their salad dressings. Really local, in fact. Just two doors down, Olivada Gourmet sells olive oil from Texas growers (and some organic stuff from California), tapenades, pesto and more. While the chicken on the menu is your ordinary mainstream variety, the beef is sometimes grass-fed (depending on what’s available) and the buffalo is always grass-fed.

The Menu

We started with the Good Ole Mushrooms — stuffed with buffalo and sausage, then topped with candied jalapenos and herb butter — which Daniel really enjoyed. For our main course Daniel opted for the not-so-local fettucini alfredo (his kryptonite, to be sure) and I ordered two salads featuring local ingredients. Both were delicious. The Local Salad, which was a bed of lettuce from Homestead Farms topped with a crabcake, was spicy and delicious. Nate’s Pecan Spinach Salad, featuring Texas grown spinach and house sourdough croutons, was sweet and savory.

Oh, and about that apology…

Although we were enjoying ourselves immensely and considering another course, Katie cut short our date by announcing to Daddypotamus, “I’m teeteeing!!” It took Daniel a split second to comprehend what she was saying. All I heard was, “Nononononono!” I knew what that meant.

After grabbing napkins from the restroom and doing our best, we made our way to the door as quickly as possible ; – )

So… sorry again, Lonesome Lizard. Your crabcake IS wonderful.Similar Posts:

• Kozy Kitchen: Dallas Restaurant Using Organic & Pastured Ingredients
• Tillman’s Roadhouse: Local, Organic and Pastured Ingredients in DFW
• Bolsa: Local, Organic & Pastured Ingredients in Dallas
• Potager Cafe: Grass-fed, Local and Organic Ingredients in DFW!
• Blue Mesa Grill: Serving Local Produce and Cheese in DFW

I’m not sure whether to call it fitting or ironic that Café Modern, the restaurant located in the Modern Art Museum of Fort Worth, is throwing aside present food conventions in favor of the traditions of the past. Although Modern art  “is usually associated with art in which the traditions of the past have been thrown aside in a spirit of experimentation,”¹ Executive Chef Dena Peterson is serving up anything but Food Noveau.

The Circle of Responsibility

Just a few steps away from the kitchen you can stroll by Dena’s charming little garden, a living symbol of the “Circle of Responsibility” philosophy behind the restaurant. Bon Appétit Management Company, which runs this restaurant along with many others, is the first of it’s kind. It’s goal is to offer:

Food choices that celebrate flavor, affirm regional cultural traditions, and support local communities without compromising air, water or soil, now and in the future.

Here are just a few of their Kitchen Principles:

• Menus are written based on seasonality and availability of regional fresh product. Whenever possible, these are produced locally using sustainable and organic practices
• Stocks are made from scratch, the day before use to ensure the removal of fats
• Shell eggs are produced cage-free and Certified Humane
• Seafood should be purchased fresh when available locally. Salmon is wild caught. They support the Seafood Watch guidelines as recommended by the Monterey Bay Aquarium
• Trans fats are not used in their kitchens
• MSG and peanut oil are never used in the preparation of their food
• All salad dressings are made from scratch, which means no hidden MSG and nasty preservatives. (Nonfat and low-calorie dressings may be purchased as necessary)
• Gluten-free options available

I find it really refreshing that a large company is making the effort to seek locally produced products rather than buying in bulk and shipping the same thing to every location. The menu prices were not outlandish, proving that it can be done affordably. Check out their website for more info on their innovative approach.

Edible Art

Okay, art might be too lofty a term, but I’m trying to keep with the theme here ; – ) How about artisanal? Yes, that fits nicely. Many of the ingredients used at Café Modern come from local farmers and artisans. Here’s the short list:

• The ground beef for their burgers is from Burgundy Pastures. As the menu evolves, Dena will be incorporating other cuts of beef from Burgundy, but as of yet the burger is the only item so far.
• Dena regularly purchases many different products from Dallas Mozzarella Company, Latte Da Dairy (featured on their menu right now) and Polan Cheese out of Austin. Future menus will include Deborah’s Goat Cheeses, Brazos Valley Cheese and other local products.

When I asked Dena about their eggs, she told me “All of our shell eggs are cage free, certified humane (usually Phil’s brand). (My produce supply company and broadline distributor both carry them) Though I am interested in getting local, free range eggs – I raise chickens at home – and there is no substituting the flavor of a farm fresh egg!”

Regarding produce, Dena told me:

I buy as much as possible from the Cowtown Farmer’s Market each week. I also utilize my produce company that provides various produce from local farms which changes weekly. I also grow a bit in my garden here at the restaurant and a bit at home. There is nothing better than knowing exactly where your food has been!! At the moment, I am purchasing Tomatoes from Scott Farms, radishes, lettuces, asparagus, herbs, strawberries, turnips, etc..  As the season changes I will be buying more and more fruit such as peaches, melons and plums.

I like this woman!

Did I forget something?

Oh yes, the food! Sorry, I am such a sucker for good ingredients sometimes I just go on and on. Daniel ordered “Susan’s Duck PB&J.” Yes, a duck peanut butter and jelly sandwich.

Shredded Smoked Duck with Cashew – Peanut Butter, Mild Jalapeno Pepper Jelly and
Grilled Red Onion on Toasted Multigrain Bread.

I’ll admit I was very skeptical, but it was delicious. The jalapeno jelly was the clincher for me. If you stop in don’t be afraid to give it a try.

I vacillated between the Grass-Fed Cheeseburger and the Lobster Pot Pie. I went with the pot pie, but if I’d known Daniel was about to go on a 21 Day cleanse I would’ve gotten both. I sure did miss beef during those three weeks. I loved the flavor of the pie but wished the sauce was a little creamier. That may be a pregnancy thing, though. I would probably drink cream if I could get my hands on the raw stuff for a good price!

One Quick Caution

Personally, I would avoid the chicken. It’s “produced without the routine use of antibiotics as a feed additive,” but more than likely fed GMO corn and soy.

Overall, I would say that Café Modern is a lot like Tillman’s Roadhouse. The food is delicious, and both are headed by chefs that are passionate about local, organic ingredients and sustainable practices. The menu is still a work in progress when it comes to implementing these ideals fully, but I would say it’s pretty easy to walk in and order something that easily qualifies as real food.

¹Wikipedia, Modern ArtSimilar Posts:

• Tillman’s Roadhouse: Local, Organic and Pastured Ingredients in DFW
• Potager Cafe: Grass-fed, Local and Organic Ingredients in DFW!
• Hannah’s: Local and Pastured Ingredients
• The Lonesome Lizard
• Blue Mesa Grill: Serving Local Produce and Cheese in DFW

Some History

Several years ago Daniel and I went on a 100% raw food diet. I had serious health problems at the time and thought a raw food lifestyle might be the solution. A couple of months into our experiment I had a very enlightening conversation with a knowledgeable woman on the subject. She set me straight on some things which prompted Daniel and I to incorporate cooked foods back into our diet.

In most cases, raw foodists are vegans/vegetarians. I’ve yet to meet a raw foodist that consumes raw meat (ick!) and rarely meet one that will consume raw dairy. In my experience, animal-based proteins are pretty much essential to good health. For a compelling firsthand account on this subject (written by a former vegan that switched to the Weston Price/Nourishing Traditions diet) check out The Labrawtory.

Daniel felt pretty burned by the raw food experience and pretty much refused to check out Bliss Raw Cafe . . . until the cleanse. Suddenly any restaurant that served more than your basic salad started looking pretty good.

Despite the fact that Google Maps kept sending us in circles, Daniel and I eventually made it in time to meet our friends Scott and Kate Cole and their sweet baby Asher, for lunch.

The Food

On Left: Primavera Bowl Top Right: Spaghetti and "Meat" Balls Bottom Right: Margherita Pizza

Regardless of our prior experience, two things are certain: Raw, living foods are good for you. And most of us don’t eat enough of them. If you sit down at Bliss Raw thinking (like I did) that you’re going to do your duty and cram your mouth with veggies whetheryoulikeitornot, get ready for a curve ball. More than likely you are going to love it. I did.

My California Pizza, although it neither tasted nor looked like pizza, was incredible. The pineapple/jalapeno mix over pignoli cream was mouthwateringly delicious. And let me tell you, Daniel’s Spaghetti and “Meat” Balls was astonishingly delicious. And yes, he cheated. It contained nuts. But at least the cheat was worth it.

Although they graciously put up with my restaurant paparazzi ways I didn’t take want to intrude on my sweet friends by eating off their plates. But both Scott’s Primavera Bowl and Kate’s Bliss Salad looked pretty darn scrumptious. Judging by their plates when the meal was over, I’d say they were.

So here it is in a nutshell: Although I don’t recommend a 100% raw food diet I highly recommend Bliss Raw Cafe. The flavor combinations will surprise you and win you over. And you’ll be doing a great thing for your health, too!

Quick tip: There are two sides to the restaurant. One is an elixir bar and the other is an open air patio. The elixir bar is air conditioned. We didn’t know that, and by the end of our meal we were more than ready to hop in our air-conditioned cars. At least those of us that can’t strip down in public.

Click Here to Order – Only $19.95 for a Limited Time!

Similar Posts:

• SAHM Seeks Restaurant with Integrity
• Cafe Modern: Serving Local, Organic & Pastured Ingrediedients in Fort Worth
• Tillman’s Roadhouse: Local, Organic and Pastured Ingredients in DFW
• Kozy Kitchen: Dallas Restaurant Using Organic & Pastured Ingredients
• Potager Cafe: Grass-fed, Local and Organic Ingredients in DFW!

Method Over Message

The first thing Daniel said when we pulled up to Kozy Kitchen in uptown Dallas was “Does Kozy refer to the parking lot?” Ahem. The parking lot is a tad on the teensy side, but nestled along McKinney Avenue’s bustling shops and restaurants is a dining experience worth hunting up a parking space for.

As we sat down I immediately noticed Kozy co-owner Jeff Wells passionately discussing the best way to cook shrimp with two women seated near us. After hearing about our purpose, he joined us a few minutes later to chat.

“So, do you read Sally Fallon?” he asks me right off the bat.

“You had me at Sally Fallon,” I wanted to say. But I didn’t. It’s best to try to avoid becoming a blithering idiot whenever possible.

Our conversation was full of quotables like “the neurology of the stomach is just as complex as the brain” and “don’t let the message get in the way of the method.” Of his method statement, Jeff explained that he makes good food instead of good speeches and hopes people show up.

Like most owners striving to provide high-quality food, Jeff has had to prioritize which ingredients to focus on. His main focus it on providing quality protein with a sampling of the best produce, dairy, baked goods and specialty drinks available. The menu currently features:

• Grass-Fed Beef
• Grass-Fed Buffalo
• Wild Salmon, Shrimp and Scallops
• Venison (when available)
• Organic Spinach and Mixed-Greens
• Raw Mild Cheddar Cheese
• Gluten-Free Options
• Fair Trade-Organic White Rock Coffee
• Kombucha

Kozy also features meat from Dominion Farms on occasion.

The Meal

Daniel opted for buckwheat pancakes and breakfast tacos. I would have taken a photo but I was too busy smiling and nodding like the blithering idiot I was trying not to be ; – ) It must have been really good because it was gone before I got three bites into my entree: a buffalo burger topped with raw cheddar and market veggies. This is the first time I’ve ever seen grass-fed buffalo on a menu, which really impressed me. It was very good, but the sweet potato hash stole the show. Everything on the menu was a special at one point. When a special gets requested again and again it gets upgraded to the menu, so it’s hard to go wrong. Daniel and I were both big fans. Our only regret is that we don’t live close enough to visit often.Similar Posts:

• The Lonesome Lizard
• Tillman’s Roadhouse: Local, Organic and Pastured Ingredients in DFW
• Hannah’s: Local and Pastured Ingredients
• Bolsa: Local, Organic & Pastured Ingredients in Dallas
• The Grazing Cow: Serving Local, Grass-Fed Beef in DFW

As Daniel and I drove to Plano chatting and not naming our unborn child, we wondered aloud about the wisdom of bringing our daughter with us during her naptime. Gigi was at her bazillionth high-school reunion, so we were sans-babysitter. Anyone who has tried to sit down in a restaurant with a cranky, over-tired child knows what a miserable experience that can be. But, like many things in life, this turned out to be one of those times when not getting what I want was actually better than getting it. But I’ll get to that later.

Small Changes = Big Impact

When we first arrived in Plano we couldn’t find The Grazing Cow. Restaurants come and go like a pop song in DFW, but until now it had never occurred to me to check and make sure one was still open before we drove across several zip codes to check it out. We were really hungry, and Daniel was eyeing a McDonald’s as he called the number I’d written down. Phew! They were just down the street. Dodged that bullet.

Amy, the owner, greeted us with a smile as soon as we walked in. The room was fairly empty so she took a few minutes to explain her approach to the menu, which includes several healthy upgrades from the traditional burger-joint menu:

• Grass-fed beef from Burgundy Pastures
• Coconut oil to cook everything except the fries (coconut oil’s smoke point is too low)
• Real butter
• All-natural buns made by La Spiga Bakery in Addison

When I asked about their condiments Amy told me:

Mustard and ketchup are Heinz, which have high fructose syrup unfortunately.  The cost at the moment is too high to switch.  When we created the menu we wanted people to get a burger, fries and a drink for under $10, which we have.  Our goal eventually is to be completely all natural and organic. We thought the most important element was our buns and meat patties that are all natural.

We are trying to win the war in bringing people healthy good food to the masses but have to fight each battle one at a time.  I believe our buying power will improve which will lower our costs and allow us to provide these changes in the future.  We are always looking for ways to improve our food and we continually search for local vendors that can supply . . .  The more successful we are the better food we can provide for the community.

It’s hard to explain the feeling I get when I hear people talk like this. It’s like a crush without the romantic element.

The Menu

I went with the “Pow! Burger” — a 2/3 lb grass-fed behemoth of a sandwich topped with their secret recipe horseradish cream on top. The sauce alone was worth the drive. I couldn’t sweet talk Amy into giving away her proprietary secret but you can bet I’m going to try a few copycat versions at home.

Daniel chose the “Bloated Burger” — which is basically the same thing I got with cheese on top. This thing was so huge even he couldn’t finish it, but he sure tried!

Katie helped us out by eating some of our hamburger meat along with fries and some avocado from home.

Here’s our little taste tester giving the handmade sauces her seal of approval.

Mission Accomplished

Fifteen minutes after we sat down this two month-old restaurant was completely packed. Not just with people toting baby slings and reusable water bottles, but with average people from nearby neighborhoods. By prioritizing her ingredient upgrades for maximum flavor and nutritional punch, Amy’s mission to change the food landscape in her area is already making headway.

Spontaneous Networking

As I mentioned earlier, not getting what you want can be a good thing once in awhile. Not for character development reasons (sheesh), but because you get something better! While we were at the Grazing Cow I noticed a mom trying to keep her toddler in her lap while eating. No high chairs were available so I took Katie’s over and voila! I met Crystalyn, a creative-type mom who’s Etsy shop was featured on their homepage just this week. Her felt acorns are also being used in an upcoming Better Homes and Gardens photo shoot. How cool is that?

She’s also a photographer that wants to get into birth photography for Dallas residents. She already does portraits so you can check her out at Crystalyn Roberts Photography. If Katie had not been with us I never would have walked over to that table and instantly connected with such a cool mom.

Live Green Expo

To top off this perfect day, Amy mentioned that the Live Green Expo was going on across the street and my HERO Joel Salatin was speaking. He’s the farmer on Food, Inc. if you’ve seen it. I love Amy for this!! We headed right over and had a ton of fun.

Similar Posts:

• Kozy Kitchen: Dallas Restaurant Using Organic & Pastured Ingredients
• Blue Mesa Grill: Serving Local Produce and Cheese in DFW
• Potager Cafe: Grass-fed, Local and Organic Ingredients in DFW!
• Cafe Modern: Serving Local, Organic & Pastured Ingrediedients in Fort Worth
• Tillman’s Roadhouse: Local, Organic and Pastured Ingredients in DFW

As Daniel and I drove to Bolsa in Oak Cliff last Saturday, we contemplated the sanity of our mission. I mean, seriously, we are just two crazy-busy foodies, who are ALSO parents, worker bees (I don’t care what anyone says, being a SAHM is WORK!), part-time real estate agents (not really, but it feels like that when your house is on the market), and bloggers.

Why add one more thing to our “must do” list, even if it is lunch?

We had a long time to discuss this since apparently Oak Cliff is a T-Mobile dead-zone and we were using Google Maps on Daniel’s Motorola CLIQ to navigate. Without reception for the better part of five miles, it took FOREVER to find, so if you’re a T-Mobile customer, bring printed directions : – )

Although I am a DFW native, I must admit that this trip was my first visit to Oak Cliff. I had no idea what to expect from Bolsa, especially after driving several miles through one of the oldest parts of DFW. Though you wouldn’t know it if you came from the Tarrant County side of the metroplex, Bolsa is just a few blocks west of the Bishop Arts District, which is a fascinating, eclectic, artsy community.

We stepped through the front doors, unaware that we were about to have a refreshingly unique dining experience. If superbusylifefatigue is your malady, Bolsa is the cure.

Menu

From our table I spotted a huge stack of cookbooks in their open kitchen. They’d need them, considering the fact that they have no freezer or fryer on site. They don’t need freezers since they buy fresh ingredients daily. Availability changes from day to day, which keeps things interesting. They don’t use just any ingredients, either. Printed right on their menu it says: “We use the best naturally-raised and organic ingredients we can find, sourced from local growers and fisherman throughout Texas wherever possible.”

From their website:

The team has enlisted local Chef Graham Dodds to lead the kitchen, whose work has turned heads at Dragonfly just like the organic honey crafted by Dodds, wife Amy and their worker bees have warmed everyone’s sweet tooth one spoonful at a time. Bolsa will serve lunch and dinner seven days a week from an ever evolving, carefully thought out menu designed by Chef Dodds. The kitchen has no freezer or fryer by design. Many of the ingredients in the kitchen are also available in the Bolsa market area. Locally grown in Texas, is organic and of compelling quality, Chef Dodds will find a way to build it into a dish or sandwich or bite to die for. The menu is also designed for take-away if dining in is not an option.

On the day we arrived, there were many yummy options to choose from. A bruschetta tasting with Texas tomatoes and Dallas Mozzarella Company goat cheese, for starters. There was also the Windy Meadows chicken breast with fingerling potatoes, brussel sprouts and arugula pesto.

Daniel settled on the Meyer Ranch Burger, featuring grassfed/organic beef from Montana and a mixed baby lettuce salad from Tom Spicer’s local market. Total winner. I went with the Vine Ripe Tomato Sandwich featuring Texas tomatoes and Dallas Mozzarella Company goat cheese.

Honestly, as I type this all I can think about is how I’d like to get my hands on another one of those sandwiches. Juicy and tangy with just a hint of something sweet, it definitely hit the spot . . . the big, round, ever-expanding spot we call my belly, that is.

Market

In keeping with their local theme, Bolsa offers products from area growers and artisans. I found it hard to resist buying a bag of Oak Cliff Coffee Roasters coffee, and I don’t even drink coffee. From their website:

The market area of Bolsa surrounds the interior space. It features everything that a bohemian c-store should, from newspapers to fresh roses and cactus to Graham and Amy’s home raised honey and beeswax candles. Virgin olive oil, organic pasta and artisan chocolates join the usual sodas, teas, and water. Illy coffee is served in the café and also sold in the market. Texas made products dominate nooks and shelves and also appear on today’s menu. Guests essentially have the run of the kitchen’s pantry and cooler as what is on the plate is also available on the shelves.

The Verdict

If you’re coming from H-E-B or surrounding Tarrant County suburbs, you’re in for quite a drive. But the food and ambiance are well worth the trip. Though we didn’t have time, a stroll through the arts district would have made for a perfect post-meal experience.

Not all the waiters at Bolsa are immediately aware of how seriously the restaurant takes its commitment to local and organic. Be prepared to have your waiter ask the chef for more info… just in case.

This is the kind of place you wish you lived near. Much like a non-corporate local coffee house, Bolsa is a destination you’ll wish you could make your home away from home.Similar Posts:

• Potager Cafe: Grass-fed, Local and Organic Ingredients in DFW!
• Tillman’s Roadhouse: Local, Organic and Pastured Ingredients in DFW
• The Lonesome Lizard
• Cafe Modern: Serving Local, Organic & Pastured Ingrediedients in Fort Worth
• Kozy Kitchen: Dallas Restaurant Using Organic & Pastured Ingredients

After a long week of potty training and getting our house ready to list on MLS, Daniel and I were not in the mood to trek to Dallas. Most of the restaurants left on our adventure list are in Dallas (or at least Dallas County), but we’d heard Blue Mesa Grill in Southlake met our local ingredient criteria as well, so we opted to stay local this time. Blue Mesa Grill’s southwestern cuisine menu uses refreshingly unique ingredients such as jicama and mango relish, and they do in fact use local ingredients. According to their website, Blue Mesa Grill began taking steps in 2008 to incorporate local ingredients into their menu.

From their website:

Here are some examples of how we are achieving these [local ingredient] goals:

• Working with Hardies Fruit & Vegetable Company we found several local farms that supply us with seasonal vegetables. Each season we will feature different fruits and vegetables from these farms. Starting in January ’09 we will be making our fresh fruit margaritas from locally sourced seasonal fruits.
• The chicken in our Slow Roasted Natural Chicken is from Buddy’s Natural Chicken in Gonzales. It is a local farm that feeds the chickens natural grains and uses no antibiotics or other chemicals. The flavor of these chickens is fantastic – you can really taste the difference.
• The cheese in our Goat Cheese Enchiladas is from Mozzarella Company, a cheese manufacturer. These enchiladas have become a very popular item.
• Our tortillas are from Rudy’s and La Mexicana who makes their tortillas right here in Dallas.
• Our coffee and tea (for our Passion Fruit Iced Tea, too) is produced here in Dallas America.
• You will see more and more local products on our menu. The sweet potatoes for our chips are purchased from local growers when available. These products tend to cost more money so it is something we are doing selectively. We want to maintain our overall prices and value to our guests.

Blue Mesa has taken steps to accommodate both vegetarians and individuals with food allergies by posted subject related information here.

Menu Options With Local Ingredients

I am not using a rating system, but maybe I should be. If I were I would put Blue Mesa on the lower side of the scale. Although they are more progressive than most restaurants and their food is delicious, the prevalence of corn in their menu means it is almost impossible to avoid GMOs on most of the entrees (if corn is not labeled organic, there is an 85-95% chance it is genetically modified). Also, Buddy’s “naturally raised” chickens aren’t exactly natural. They may not be fed antibiotics, but according to their website the “natural grain” they eat is “primarily soybean meal, grain sorghum, plant oils, and naturally occurring vitamins and minerals.” If soy is not labeled organic there is a 80-90% chance it is genetically modified. I don’t know what grain sorghum is, but I do know that many oils fed to chickens can be rancid, so overall I am not impressed with the diet of Buddy’s chickens.

So, with all that said, here are my half-hearted recommendations:

4 Way Queso
Classic, Wild Mushroom, Ground Beef-Chorizo or Spinach-Artichoke. Cheese by Texas Cheesemakers.

Downside: Served with corn chips from conventionally-raised corn. Also comes with sweet potato chips, though. I ate those.

House Salad
House greens are spring lettuces, baby arugula and bibb lettuce from Young’s Greenhouse in Witchita Falls, Texas. Thumbs up!

Goat Cheese Enchiladas
Mozzarella Co. of Dallas goat cheese. Served on smoky black beans with jicama slaw and quacamole.

Downside: Conventional corn tortillas and sweet corn cake on the side.

Slow Roasted Natural Chicken with Caramelized Honey Ancho Glaze
Texas raised chickens fed natural grain, slow roasted with a signature blend of 15 herbs and spices. Served with a black bean Adobe Pie and local seasonal vegetables.

Downside: The Adobe Pie is a dome of conventionally-grown corn.

The Verdict

Blue Mesa Grill has taken impressive strides in supporting our local farmers and our local economy. Their food is delicious and their location near Southlake’s town square is charming. If they get rid of that nasty GMO corn I will eat there all the time!Similar Posts:

• Hannah’s: Local and Pastured Ingredients
• Tillman’s Roadhouse: Local, Organic and Pastured Ingredients in DFW
• Cafe Modern: Serving Local, Organic & Pastured Ingrediedients in Fort Worth
• Bolsa: Local, Organic & Pastured Ingredients in Dallas
• Potager Cafe: Grass-fed, Local and Organic Ingredients in DFW!

Step away from your boring old restaurant and go check out Tillman’s Roadhouse. Located in the heart of the Fort Worth Arts District, this four-month old restaurant captures the charm of this historic community in every way. Rustic logs blend with crystal chandeliers for an effect that is every bit as stunning as its Oak Cliff counterpart, which was voted one of this years top ten best looking dining rooms by the Dallas Observer.

The servers there are very knowledgeable, so tell them you’re interested in local, organic and pasture-raised products. They’ll steer you to what’s available that day.

The Chef

 Executive Chef Lance Smith

After hearing about the purpose behind our meal, Executive Chef Lance Smith stopped by our table to talk about his vision for the restaurant. “The push we’re going for, that I’m going for, in this restaurant is that the more local and sustainable we can be, the better. So the spring menu is going to be a lot better. It’s hard, since we opened in December, to get hooked in with farmers in their down season. Still, we’ve got numerous items on the menu where we’re dealing with local farms,” he said.

Despite the challenges of opening during many suppliers off-season, Lance has already developed relationships with a long list of local farms, ranches, and even a creamery. “If we can buy it within 10, 15, 30 miles great. Then we just start going out from there,” he said.

The Menu

Another challenge, says Lance, is finding local and organic suppliers able to meet the demands of a 200 seat restaurant. He considers his efforts a work in progress. For example, most of Tillman’s beef currently comes from conventionally raised Texas beef. However, Chef Lance is hoping by midsummer to obtain organic black angus beef from ranchers in Oklahoma. Hamburgers featuring Burgundy Pastures beef should come even sooner (estimated May 2010). Yay!

Although most of our blogged meals are more of a private thing, we decided to make this one a double date with our good friends  Drs. Jim Bob and Cindy Haggerton. They loved it and are actually headed back this weekend.

Pictured Left: Grilled Texas Farm Chicken with herbed spaetzle, local goat cheese, roasted winter squash and hazelnuts. Top Right: Hardwood grilled sirloin burger with housemade bun and sweet potato fries. Bottom Right: Chicken Fried Hangar Steak with house cured bacon, braised green beans and buttermilk mashers.

NOTE: Some of these entrees didn’t meet our criteria for local, organic or pasture-raised. Read below for news on how ingredients will change in the future.

Pictured Above: Farmers Salad featuring shaved fennel, baby carrot and Tassione Farms watercress salad with fiddlehead ferns, fava beans, lemon mint and spring onions dressed with white balsamic and lemon thyme infused oil.

Since the menu is a work in progress as far as ingredients go, I’d like to highlight some of their best choices:

Butchers Block Special – Available only on the dinner menu, this entree features Burgundy Pastures grass-fed beef and produce from local farms.

The Farmer Salad – Local, seasonal, fresh and delicious. All sourced from regional ranchers and farmers.

Saturday and Sunday brunch features farm fresh local eggs purchased from Wendy at Burgundy Pastures. “She’s got a family that she buys eggs from, so I buy them from her,” Chef Lance told us.

Tableside S’Mores – Artisan maple, coffee and orange marshmallows, chocolate bark and homemade cinnamon grahams toasted over an open flame at your table.

Kim’s Cupcake Carousel – Although they don’t fit in the the local, organic and pastured theme I have to mention these cupcakes. “I’ve got to say our cupcakes are dear to my heart. Our baker is my fiancée,” said Chef Lance. He sent some to our table. Daniel took one bite, looked at Chef Lance and said “How are you not fat ?!?!?” It is hard to imagine how he doesn’t eat these for breakfast, lunch and dinner.

Upcoming Events

Although the date has not yet been announced, Tillman’s is planning a “Wine and Swine” dinner featuring Dominion Farms pork.

An Impressive List

Below is a list of vendors Tillman’s has established relationships with. Some names will probably be familiar, but there are likely a few new ones as well. All are open to the public so why not try them yourself?

Farms

• Tassione Farms – Rocky and Celeste Tassione of Stephenville grow specialty greens, salad mixes and herbs. Their produce is available at the Dallas Farmers Market.
• Young’s Farm in Sunray, TX
• Lemley Farm – Grows a wide range of produce year round, which can also be found at the Dallas Farmers Market.

Ranches

• Burgundy Pastures – Provides beef for the Butchers Block Special. Chef Lance also hopes all burgers will feature Burgundy Pastures beef by May. Saturday and Sunday brunch also features eggs purchased from Wendy at Burgundy Pastures. Wendy is a reseller for a local family.
• Dominion Farms – Although their products are not consistently available at Tillman’s, Chef Lance does buy from them as often as possible.

Creameries/Dairies

• Brazos Valley Cheese – Some info from Brazos Valley’s website: “All of our soft and hard cheeses are handmade by us at Homestead Farms. We use raw cow’s milk, vegetable rennet and all-natural ingredients with no additives or preservatives. Our smoked cheeses get their flavor from being smoked over pecan shells in our restored 1860′s smokehouse. We age our hard cheeses for at least two months. Wholesale pricing available.”

• Dallas Mozzarella Company – Provides Tillman’s goat cheese

The Verdict

Our meal at Tillman’s was the greatest experience yet. Even though a few items we ordered don’t yet fulfill the local / organic mandate, Chef Lance’s enthusiasm and vision for the future are so infectious we couldn’t help but feel like partners with him as he pursues the goal of providing the most wonderful dishes via local organic fare. Four entrees were sampled and, let me tell you, our taste buds were tingling! It’s my goal to share these reviews with as much balance as possible. The savory factor of each entree from Tillman’s restaurant stands out above the rest. It’s not yet as local or organic as some of the others, but we understand the challenges that come with a new restaurant. Without a doubt we will be back!Similar Posts:

• The Lonesome Lizard
• Potager Cafe: Grass-fed, Local and Organic Ingredients in DFW!
• Cafe Modern: Serving Local, Organic & Pastured Ingrediedients in Fort Worth
• Bolsa: Local, Organic & Pastured Ingredients in Dallas
• Blue Mesa Grill: Serving Local Produce and Cheese in DFW