We recently tried The Beast and Co. in Fort Worth, a mix of Southern fare with global influences.
The Beast and Co.
Native Texan and owner Dustin Lee traveled extensively in his previous career in the oil and gas industry. With The Beast and Co., he wanted to create a place that is rooted in Southern fare with global influences. Chef Micheal Arlt learned to cook from his Puerto Rican mother and has worked in kitchens across the U.S., including one of Emeril Lagasse's restaurants, where he learned the art of Creole cuisine.Lee said he chose Fort Worth for this restaurant because the city has soul.
The menu is a menagerie of flavors and cultures. Appetizers range from North African marinated olives, with chili and cinnamon, to deviled eggs with miso. Southern fare pops up in some places, like a smoked first board with dill, horseradish and Saltine crackers and a chicken liver pate made with chow chow and wholegrain mustard.
Next, we had the orecchiette, a white Bolognese served with wild boar, Parmesan Reggiano and an aged balsamic. Not only was it the highlight of the evening, but one of the best bites of the past year.The crispy Brussels sprouts were an easy choice; these are tossed in a fish sauce with palm sugar, chili flakes and peanuts. And we even worked back to the first item on the menu, the house breads, which include Japanese milk bread and cornbread madeleines served with sea salt butter.
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