Fort Worth\u00a0isn\u2019t\u00a0short on spots to grab a bite and a drink, but every so often, a meal arrives that makes you wonder why you ever settled for the usual. That was the case on my recent visit to City Works Eatery and Pour House, where I had the chance to dive into their latest Chef Selects menu \u2014 and leave wondering if a lunch ever deserved quite this much attention.\u00a0<\/p>\n
It was pre-Thanksgiving, and the dining room had a gentle hum rather than a crowd. Perfect, I thought, for an afternoon that felt curated just for me. Normally, I\u00a0wouldn\u2019t tackle a 14-ounce ribeye at midday, but here I was \u2014 caught between a perfectly seared steak and a Root Beer White Russian. Work obligations, of course.\u00a0<\/p>\n
The cocktail arrived first, a Root Beer White Russian crafted with Absolut Vodka, Kahlua, root beer, and cream. One sip hinted at the vodka, but before long, it melted into something\u00a0almost indulgently\u00a0nostalgic \u2014 creamy, sweet, and surprisingly calming. Then came the ribeye, glistening with smoked garlic butter and accompanied by charred Brussels sprouts with bacon jam, chipotle-cheddar mashed potatoes, and a crispy potato haystack. The steak itself was a serious showstopper, but the sides demanded equal attention.\u00a0<\/p>\n
The Brussels sprouts \u2014 a vegetable so often maligned on menus and dinner tables \u2014 were a revelation. Caramelized, smoky, and balanced with a touch of bacon sweetness, they made me reconsider my lifelong stance on the humble sprout. The mashed potatoes were decadently\u00a0cheesy,\u00a0the potato haystack added a crisp counterpoint, and together they framed the plate like a masterclass in supporting flavors. I found myself returning to each side\u00a0again and again, ensuring my taste buds\u00a0weren\u2019t\u00a0deceived.\u00a0<\/p>\n
Had I remembered to pace myself, I might have saved room for the Campfire Fried Ice Cream, a dessert that reads like a festival of flavor: crispy fried ice cream, toasted marshmallow, bourbon caramel, chocolate sauce, graham cracker crumbles, smoked almonds, and whipped cream. Next time,\u00a0I\u2019ll\u00a0skip the pretense of restraint.\u00a0<\/p>\n
City Works\u2019 Chef Selects menu is a rotating showcase, with new dishes arriving\u00a0roughly every\u00a0eight weeks. Among the current offerings is a Spiced Pear Red Sangria \u2014 a warming, fruit-forward cocktail with Imagery Pinot Noir, St. George Spiced Pear Liqueur, Cointreau, simple syrup, and apple juice. The current menu runs through Dec.\u00a031, after which diners can expect another round of inventive plates and drinks.\u00a0<\/p>\n
So\u00a0when\u00a0you\u2019re\u00a0looking to upgrade your lunch or indulge in a dinner that flirts with decadence, City Works is worth the trip. Order the steak,\u00a0don\u2019t\u00a0skip the dessert, and trust me on the Root Beer White Russian \u2014 a to-go box might just become your best friend.\u00a0<\/p>\n