{"id":161278,"date":"2025-08-20T14:15:12","date_gmt":"2025-08-20T14:15:12","guid":{"rendered":"https:\/\/www.europesays.com\/us\/161278\/"},"modified":"2025-08-20T14:15:12","modified_gmt":"2025-08-20T14:15:12","slug":"the-dish-diners-can-meat-up-at-these-tarrant-county-restaurants","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/161278\/","title":{"rendered":"The Dish: Diners can meat up at these Tarrant County restaurants"},"content":{"rendered":"

I had notions this week about writing a hilarious and sassy headline playing off the term \u201cmeet cute,\u201d but as you can see, that didn\u2019t happen. Turns out my brain is so fried these days, I could probably take home a Big Tex Choice Award<\/a> from the State Fair of Texas.<\/p>\n

Because it\u2019s a day that ends in Y, I\u2019ve got burgers, steaks and a back-to-school special along with meat-forward Restaurant Week options for you.\u00a0<\/p>\n

Restaurant Week sees eateries around Tarrant County donate 20% of each meal\u2019s cost to charity. This year\u2019s charity is Lena Pope, a nonprofit serving children and families in need through mental health, behavioral and early-learning services.<\/p>\n

In Southlake, beef Wellington is on the Restaurant Week menu as a potential first course at Kirby\u2019s Prime Steaks & Seafood. Other options are a deep-fried lobster cake or green goddess hummus served with cucumber relish, avocado, pita, veggies and lemon-infused olive oil.<\/p>\n

Diners can then choose Caesar salad, a spinach salad or the chef\u2019s soup of the day for round two. That lighter fare leads into the third course featuring the diner\u2019s choice of Tuscan chicken breast, 5-ounce filet mignon or pan-seared salmon.<\/p>\n

Kirby\u2019s allows for several special menu upgrades, such as upping the third-course steak serving to 7 ounces for an additional $16 or 10 ounces for $24. Filet mignon can also be swapped for an 18-ounce boneless ribeye for $25 extra or a 16-ounce New York strip for $35. Other bonus dishes are a lobster tail for $35, two grilled and blackened shrimp for $11 and jumbo lump crab Oscar for $21.<\/p>\n

Dinner ends with either a raspberry doughnut cheesecake or Oreo tres leches cake.<\/p>\n

3305 E. Highway 114, Southlake; 817-410-2221<\/strong><\/p>\n

Burger stand in Roanoke offers half-off kid\u2019s meals<\/strong><\/p>\n

Burger lovers who purchase an entr\u00e9e at Big Zaddy\u2019s Burger Co. in Roanoke can order a half-price kid\u2019s meal until Aug. 31. The back-to-school special is available Sundays-Thursdays, according to the burger stand\u2019s social media page<\/a>.<\/p>\n

Among their signature burgers are the OG; the BYOB, a build-your-own burger; the Lonestar with bacon, cheddar an onion ring and BBQ sauce; the Cowboy with bacon, pepper jack, jalape\u00f1os and chipotle mayo; and the Morning After with bacon, cheddar, a fried egg, hashbrown and sriracha. Their Triple Berry offers a little sweetness with local triple berry jam from Magerly Tasty Creations<\/a>, arugula, smoked Gouda and bacon.<\/p>\n

On top of burgers, they\u2019ve got chicken sandwiches, loaded fries, tater tot nachos, mozzarella sticks with marinara sauce, wings, a kids menu and large cookies from their sister company Sugar Zaddies. This small business operates out of The 206 food hall, which the stand\u2019s owner Lex Lindsey said is a \u201chidden gem\u201d for local foodies. Big Zaddy\u2019s opened a few months ago and is woman-owned, minority-owned and LGBTQ-owned.<\/p>\n

206 N. Oak St. #160, Roanoke; 317-600-0745<\/strong><\/p>\n

Wicked Butcher dishes out $59 Restaurant Week dinners<\/strong><\/p>\n

Wicked Butcher, a steakhouse on Fort Worth\u2019s Main Street, is participating in Restaurant Week<\/a> with $59 three-course dinners until Aug. 31. An extra $50 gets you additional wine pairings with each course. First course options on the special menu<\/a> are a cauliflower soup, fried calamari, white truffle Caesar salad, braised tenderloin hummus, hamachi crudo or steak tartare.<\/p>\n

The second round features Chilean sea bass, pork chop, green curry salmon, filet mignon, ribeye or surf and turf. The latter comes with center cut filet mignon and poached lobster tail and costs $35 extra. There\u2019s also an optional $80 extra option, Hokkaido wagyu beef paired with a Details cabernet.<\/p>\n

Dinner ends with three dessert choices: apple bread pudding, a chocolate tart or mango lavender cr\u00e8me brulee. Their $16 featured smoky cocktail sees rye whiskey elevated with a variety of bitters and orange peel.<\/p>\n

512 Main St., Fort Worth; 817-601-4621<\/strong><\/p>\n

We\u2019d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org.\u00a0<\/p>\n

Erin Ratigan is a freelance journalist and writer specializing in narrative news features. You can find her on X @erinratigan<\/a>.<\/p>\n

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