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Fort Worth's new thoroughfare plan aims for more variety in street design

Fort Worth is launching a review of its master thoroughfare plan aimed at accommodating continued suburban growth and central city redevelopment with a greater variety of streets and more efficient traffic flow.

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UPDATE: Could American Airlines move its headquarters?

A key linchpin in the Fort Worth economy, American Airlines Group Inc., is considering sites for a new headquarters, possibly outside the city, the airline’s CEO said this morning.

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Crestwood area hoping to block planned office building

Residents of West Fort Worth’s Crestwood Association are trying to block the rezoning of a small apartment complex at White Settlement Road and North Bailey Avenue to make way for a planned office building, saying it would represent the start of commercial encroachment into their neighborhood.

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Tiger Woods takes a swing at Fort Worth's Dan Jenkins - in print anyway

Rarely does Golf Digest make the news. Leave it to Dan Jenkins to change that.

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Hilton Fort Worth named to Historic Hotels

The Hilton Fort Worth is one of 24 hotels named a member of the Historic Hotels of America, the Washington, D.C.-based group announced on Nov. 18.

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Mexican restaurant for Fort Worth's Magnolia

 


Celestina Blok

Business Press Restaurant Reporter

Tina’s Cocina will bring “working class food” to W. Magnolia Ave.
Juan Solis, part owner of The Usual craft cocktail bar, looked to his native Mexican mother Tina to plan the menu for his first solo restaurant venture, Tina’s Cocina, set to open mid-month at 961 W. Magnolia Ave.

“My mom came up with the menu,” he said. “We’ll serve basic dishes with fresh ingredients.”

Boasting high quality, affordably priced “working class food,” Tina’s will serve traditional Mexican taqueria dishes like tacos, tortas, burritos, and quesadillas as well as less familiar items like fideo (vermicelli noodles simmered in tomato sauce), albondigas (a Mexican meatball soup) and posole (a stew typically made with hominy, shredded pork and fresh cabbage.) Chorizo and barbacoa will be made in-house and Solis has plans for vegetarian options, including spinach and mushroom tacos.

The casual, BYOB restaurant will be open for breakfast, lunch and dinner and will feature a take-out window for late-night orders as well as a covered patio. Solis also hopes to open a Tex-Mex style sports bar next door sometime early next year.
 

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