We Love Lonesome Dove Bistro
When we find a restaurant that we really like, we tend to dine there as frequently as possible. We’ve been known to sit around the conference room table thinking of reasons to visit Fort Worth just so we can eat at Blue Mesa Grill.
Our new favorite (in rotation twice this week) is Chef Tim Love’s Lonesome Dove Bistro in the historic Stockyards of Fort Worth. A bit on the pricey side for everyday dining but if you have any excuse (for us it was Dr. Mark’s birthday and then guests in town) we suggest you try it.
For the first course they divided up the tapas tastings so each person in the party gets a portion to try rather than serving it family style and having everyone dive into the same plate. Smart for people like us…
We started with the Seared Diver Scallop, Carrot-Ginger Puree, Cilantro. It was so so. The Duck Confit Spring Rolls were a step above the Scallop but the clear winner in round one was the Elk Sausage Sliders with Blueberry Jam and plastic barbed wire toothpick. Super tender, they just melted in your mouth – cliche I know!
(Elk Sliders above)
Another unique starter is the rattlesnake and rabbit sausage. The discussion may arise in your party about the rattlesnake eating the rabbit and other various food chain ideas, or you can just enjoy the spicy sausage bites equipped with mini Texas flag toothpicks.
(Rattlesnake & Rabbit Sausage above)
For the second course we all had the restaurant’s signature salad of butter lettuce, applewood smoked bacon, spiced pepitas with a chili buttermilk dressing. Sounds a bit ho-hum but the dressing and “game” rub spice on the pepitas really makes this salad a hit.
For the main course everyone had the Wagyu Skirt Steak except Dr. Mark. He had the signature Roasted Garlic Stuffed Beef Tenderloin. I won’t comment on his dish because he didn’t offer up any for us to try ….I guess that is your answer if it was good or not. The Skirt Steak was great. Spicy, juicy and cooked to perfection.
The sides were a bit of a hit and a miss. The white truffle Mac & Cheese – hit but very truffle-y. The crispy onions, also a hit. The fried spinach – hmmmmm….Think of green parchment paper. I might have to say that spinach could be the one thing that actually isn’t better fried.
And finally, for dessert you must try the Warm Ancho Chili Chocolate Cake with Tomatillo Ice Cream and Orange-Tequila Reduction. Chef Tim Love won an Iron Chef challenge with this dessert; the ancho chili was the secret ingredient in case you were wondering. This “almost flourless cake” as our waiter described it, was a perfect way to end a gamey, spicy, BIG, rich Texas feast!