Hi, friends! I had restaurant news left over from my previous column on summer menus<\/a>, and it would be just plain rude for me not to share. I especially wanted to clue you in on the creative and esoteric flavors I found while researching new dishes on offer around the Fort.\u00a0<\/p>\n I spoke with Caf\u00e9 Modern chef Jett Mora about his new seasonal offerings, so we\u2019ll check out the limited-time menu along with brunch specials, which we all know I am almost legally obligated to write about at least once a month.<\/p>\n Finally, what is the hottest season of the year without ice cream? Unsurvivable, some might say, so I\u2019m including a peek at a shop that just opened on West Magnolia Avenue and is scooping some boldly blended ice creams.<\/p>\n For readers who are already over the Texas heat and need some hope patio dining will once again be an option, Mora told me cafe staff are already working on their fall menu. Nothing is officially set in stone, but he said braises and their popular pot pie will likely reappear come autumn.<\/p>\n According to chef Mora, the half-size salads at Caf\u00e9 Modern are proving quite popular. The Hearty Grain with red quinoa and avocado balances sweet and savory flavors with lettuce, kale, chickpea and pickled red onions contrasting dates and fried pecans, all tucked into an orange balsamic vinaigrette.<\/p>\n Mora said the current menu<\/a> has some spring menu overlap, but that summer produce like tomatoes shift the seasonal focus. One of his favorite dishes is grilled salmon prepared with quinoa, olives, sweety drop peppers, tomato, cucumbers, spinach, hummus and yogurt marinade.\u00a0<\/p>\n Though the restaurant situated within the Modern Art Museum of Fort Worth is more of a lunch spot, Mora said Friday night dinners are when the kitchen staff get to \u201cnerd out and try something different and think outside the box.\u201d Friday specials always vary, drawing inspiration from whatever fresh produce vendors bring.<\/p>\n If it\u2019s sweets you\u2019re after, seasonal dessert options include a strawberry rhubarb tiramisu with lemon mascarpone. Also note that weekend brunch is served Saturday 11 a.m.-2:30 p.m. and Sunday 10 a.m.-3 p.m.\u00a0<\/p>\n 3200 Darnell St., Fort Worth; 817-840-2186<\/strong><\/p>\n Unique, bold ice creams at Salt & Straw<\/strong><\/p>\n I know what you\u2019re asking: \u201cWhere can I find Goat Cheese Marionberry Habanero ice cream?\u201d The answer: Salt & Straw<\/a> on West Magnolia Avenue.\u00a0<\/p>\n Also, if you\u2019re wondering if anyone has come up with a name for this particular fusion, I have.\u00a0I\u2019m calling it \u201cspice cream\u201d and I\u2019m open to suggestions on how to trademark the term.<\/p>\n This Portland-based chain opened its Fort Worth location this March and had a wide variety of both classic and wild flavors. Iterations of the usual vanilla, chocolate and mint chocolate chip appear on their menu<\/a>, but arguably more noteworthy are the less-usual options, like pear with blue cheese or strawberry honey balsamic with black cubeb pepper.<\/p>\n The spicy and sweet habanero and marionberry flavor is one of five specials in their featured Berry Series, as is Birthday Cakes and Blackberries; Strawberry Pretzel Salad; Huckleberry Oat Crisp with Foraged Porcini; and a vegan Raspberry Marzipan Princess Cake. Salt & Straw introduces limited-time specials every month.<\/p>\n Those looking for subtler notes might try the honey lavender or arbequina olive oil flavors.<\/p>\n There are many wheat-free and vegan options, ice cream cakes and milkshakes. An allergen guide is available online<\/a>.<\/p>\n 1305 W. Magnolia Ave., Fort Worth; 682-235-1155<\/strong><\/p>\n New and returning flavors at First Watch<\/strong><\/p>\n There\u2019s a mix of new brunch options according to First Watch\u2019s online menu<\/a>. Returning favorites at the chain include the Million Dollar Breakfast Sandwich, banana-centric French toast and tangy watermelon juice.<\/p>\n The breakfast sandwich piles candied Million Dollar Bacon, a sausage patty, over-easy egg, Gouda and arugula on an English muffin and seasons the stack with Mike\u2019s Hot Honey. On the slightly sweeter side, mini buttermilk biscuits are served with salted honey butter and mixed berry compote.<\/p>\n But diners with a serious sweet tooth will likely spot the French toast first, as it is covered with confectionery in the form of caramelized bananas, almond butter creme anglaise, lemon whipped cream, blueberries, honey roasted almonds and a sprinkle of mint and sea salt. Oh, and powdered cinnamon sugar.\u00a0<\/p>\n To cut the sugariness, customers can follow the meal with their Watermelon Wake-Up, a watermelon juice with pineapple, lime and mint.<\/p>\n 6333 Camp Bowie Blvd., Suite 280, Fort Worth; 817-731-3447;<\/strong><\/p>\n 5924 Convair Drive, Suite 456, Fort Worth; 254-834-4258;<\/strong><\/p>\n 3001 Heritage Trace Parkway, Suite 101, Fort Worth; 817-662-6363<\/strong><\/p>\n We\u2019d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org<\/a>.<\/p>\n