Issue link: http://papercitymagazine.uberflip.com/i/1215378
FOOD NOTES C hef Stefon Rishel has a big free- ranging vision for his small-plates restaurant, drawing from French, Italian, Latin, and yes, Texan traditions. Charred baby octopus is set off with paprika and aioli; skewers of beef fi let, with chimichurri sauce. The restaurant's vibe is casual, with exposed brick, open beams and velvet drapery. Check out the craft cocktails, including one named after our mayor: The Betsy Price — a blend of vodka, lemongrass, soda, and mint — is as focused and effervescent as the woman herself. Still thirsty? Try The Amber Room, a speakeasy bar next door. Don't miss: Blue crab arancini with saffron risotto. Wi s h b o n e & F l y n t , 334 Bryan Ave., Fort Worth, 817.945.2433, wishboneandfl ynt.com. WISHBONE & FLYNT TORO TORO Wild hamachi crudo Oxtail and bone marrow toast JASON KINDIG This outpost of chef Richard Sandoval's pan-Latin steakhouse chain took up residence in The Worthington Renaissance Hotel last fall, bringing Brazilian barbecue and rodízio-style churrasco to town. While grilled meats and Latin-inspired sauces are the star of the show, you won't fi nd gauchos wielding stacked skewers here. Instead, Toro Toro has a lovely array of small plates and substantial meat dishes, all intended to share, including colorful ceviches, Hamachi crudo with coconut, and succulent beef rib served with fresh tortillas. Don't miss: Lamb chops with fresh chimichurri. Toro Toro, The Worthington R e n a i s s a n c e H o t e l , 2 0 0 M a i n S t . , F o r t Worth, 817.210.2222, torotorofortworth.com. Wild boar guisada PB&J chicken wings M A Y 8 , 2 0 2 0 For sponsorships and tickets, please contact specialevents@texasballet.org or 817.763.0207 ext. 111 Maddox-Muse Center & Bass Performance Hall Performance Accompanied by Fort Worth Symphony Orchestra