By the time the cameras rolled inside Wishbone & Flynt\u2019s warm, amber-lit dining room, manager Leigh Lowrance and head chef Jorge Olvera had already spent weeks imagining what it would be like to see their food and their faces on national television. The moment arrived on Oct.\u00a024, when the debut episode of \u201cEverything on the Menu with Braun Strowman\u201d premiered on USA Network, featuring their Fort Worth restaurant alongside local legend Angelo\u2019s Barbecue.\u00a0\u00a0<\/p>\n
It\u2019s\u00a0not every day a WWE superstar\u00a0drops by\u00a0for\u00a0dinner;\u00a0much less one standing six-foot-eight and weighing in at 350 pounds. But\u00a0that\u2019s\u00a0the premise of the show: Strowman, whose real name is Adam Scherr, travels the country sampling entire menus from local favorites in each city he visits. Everything. On. The. Menu.\u00a0\u00a0<\/p>\n
\u201cWhen the producer first called, I wasn\u2019t sure if it was real,\u201d Lowrance said, laughing. \u201cThey told us Braun eats\u00a0everything\u00a0except\u00a0maybe duplicate\u00a0dishes. I thought, okay, sure,\u00a0let\u2019s\u00a0see how this goes.\u201d\u00a0\u00a0<\/p>\n
Months of planning culminated\u00a0in\u00a0a wild Friday night of filming. Cameras lined the\u00a0walls,\u00a0lights glowed off the polished wood bar, and diners, after signing release forms, leaned in to watch the action. In the kitchen, Chef Olvera and his small but mighty crew prepped fresh ingredients by hand,\u00a0determined\u00a0that every dish would hit the pass piping hot.\u00a0\u00a0<\/p>\n
\u201cI made every plate from scratch, no shortcuts,\u201d Olvera said. \u201cIf he was going to try everything, it\u00a0had\u00a0to be perfect. We wanted him to experience our food exactly the way\u00a0it\u2019s\u00a0meant to be.\u201d\u00a0\u00a0<\/p>\n
By the end of the night, Strowman had worked his way through twenty-two of the restaurant\u2019s\u00a0roughly thirty\u00a0dishes, from shareable appetizers to hearty mains. Among his favorites were\u00a0the venison,\u00a0the\u00a0shrimp and\u00a0grits,\u00a0the scallops, and\u00a0the bone\u00a0marrow.\u00a0\u00a0<\/p>\n
For Olvera,\u00a0who\u2019s\u00a0built his career crafting inventive, flavor-forward dishes that reflect Fort\u00a0Worth\u2019s\u00a0evolving palate, the national spotlight was a proud moment. \u201cYou work so hard every day, learning new techniques and flavors, and then suddenly, you see it on TV,\u201d he said. \u201cThat\u2019s when you know it\u2019s worth it.\u201d\u00a0\u00a0<\/p>\n
The episode\u00a0showcased\u00a0Wishbone & Flynt\u2019s playful creativity, plus\u00a0it also gave viewers a taste of Fort Worth\u2019s growing reputation as a serious food city.\u00a0\u00a0<\/p>\n
\u201cIt\u2019s amazing to see Fort Worth\u00a0featured like\u00a0this,\u201d Lowrance said. \u201cOnly eight cities made the cut for this season, and we were one of them.\u00a0That\u2019s\u00a0something to be proud of.\u201d\u00a0\u00a0<\/p>\n
While Strowman may have been the one in front of the camera, the\u00a0show\u00a0crew, veterans with hundreds of episodes of \u201cPawn Stars\u201d under their belts, made sure every shot captured the spirit of Wishbone & Flynt. The filming started in the restaurant\u2019s speakeasy-style Amber Room, where Strowman had to duck under the doorway before making his way through the dining room to greet guests and sample cocktails.\u00a0\u00a0<\/p>\n
\u201cIt was a full house that night,\u201d Lowrance recalled. \u201cWe were serving our regular guests while filming a TV show. It was organized chaos, but we made it happen.\u201d\u00a0\u00a0<\/p>\n
Olvera, ever\u00a0the perfectionist, admitted he was nervous at first. \u201cI\u2019m not used to cameras,\u201d he said. \u201cAt the beginning, I was shy, but after that night, I felt confident.\u00a0I\u2019d\u00a0do it again in a heartbeat.\u201d\u00a0\u00a0<\/p>\n
For both Lowrance and Olvera, the experience was more than just a TV appearance\u2014it was validation. \u201cYou have to\u00a0believe in\u00a0where you work,\u201d Lowrance said. \u201cSeeing the restaurant, the team, and the food on national television, that\u2019s just incredible.\u201d\u00a0\u00a0<\/p>\n
Chef Olvera put it simply: \u201cIf you do what you love, if you cook with passion every day, moments like this will find you.\u201d\u00a0\u00a0<\/p>\n
And somewhere on a Friday night, a six-foot-eight wrestler with a Texas-sized appetite is\u00a0probably thinking\u00a0the same thing about that bone marrow.\u00a0\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"By the time the cameras rolled inside Wishbone & Flynt\u2019s warm, amber-lit dining room, manager Leigh Lowrance and…\n","protected":false},"author":3,"featured_media":357721,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5138],"tags":[5229,12043,435,18120,2105,7371,7372,988,10763,358,7453,46339,3187,67,586,132,5230,68,2969,174279],"class_list":{"0":"post-357720","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fort-worth","8":"tag-america","9":"tag-arts-and-culture","10":"tag-celebrity","11":"tag-cuisine","12":"tag-food-and-drink","13":"tag-fort-worth","14":"tag-fortworth","15":"tag-restaurants","16":"tag-stephen-montoya","17":"tag-texas","18":"tag-top-story","19":"tag-tv-show","20":"tag-tx","21":"tag-united-states","22":"tag-united-states-of-america","23":"tag-unitedstates","24":"tag-unitedstatesofamerica","25":"tag-us","26":"tag-usa","27":"tag-wishbone-flynt"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115497826067381408","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/357720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=357720"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/357720\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/357721"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=357720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=357720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=357720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}