The Chef’s Burger is the perfect in-betweener, showing off the skill and thoughtfulness of the chef without going overboard. The burger: Six in all, there are burgers here for appetites conservative and adventurous, from a simple hamburger to a double-decker monster, topped with both bacon AND sausage, that should come with a side of last will and testament. Credit the killer food to executive chef Dave Hollister, who cut his teeth at several local pub-plus restaurants, including Gas Monkey Grill and Dagwood’s Grinders & Growlers. Fort Worth Magazine named it one of Fort Worth’s best new restaurants.
This hipster magnet and spinoff of the Wild Acre Brewery in downtown quickly made a name for itself for level-up bar food, most of it made from scratch, a rarity in any type of restaurant, let alone one that doubles as a brewery. opened last year in a revamped grocery store on the city’s west side. Get it with a side of: The burger is served with a side of excellent fries, hand-cut from hefty Kennebec potatoes, and house ketchup, spiked with yellow curry, Sriracha, and lime. Sturdy brioche buns keep everything in place no need to worry about getting your nice shirt all dirtied up.
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On top comes the holy trinity of burger veggies - lettuce, tomatoes, and onions - plus pickles and twin slices of sharp white cheddar. The patty is a custom blend of short rib, chuck, and brisket, but what makes the patty so good is what it’s seared in: duck fat, giving it a uniquely rich, unforgettable flavor. Rishel says it took him seven years to perfect the burger’s recipe. The burger: Wishbone & Flynt was recently featured in our Best New Restaurants issue, and this exquisite burger was one of many reasons why. Nestled in the South Main area, the restaurant offers avant-garde odes to American classics, including a stunning house burger, nicknamed “The Flynt.” One of the city’s best new burgers comes from this hip, homey, and all-around badass spot led by Fort Worth chef Stefon Rishel.
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