
Reata Restaurant
Reata Restaurant provides Cowtown with the best that Southwestern food has to offer. With a menu that contains everything from steaks to Creole and Southern dishes its sure to satisfy even the most discerning palate.
Reata Fort Worth nestled in downtowns Sundance Square is conveniently located just minutes from Fort Wo...rths Bass Hall, the Fort Worth Convention Center as well as a short drive from the Museum District, the North Side and its cowboy traditions.
The 4 story location rings in at nearly 20,000 square feet with a restaurant this size there is something for everyone. The rooftop bar and dining patio provide a great place to unwind after a long day at work or the perfect venue for a wedding reception, birthday party or even brunch. The restaurant also boasts six private dining rooms which are also ideal for private parties and meetings.
True to its roots, the Reata family has the same grit and determination as the great state of Texas. On March 28, 2000 Reata stood in defiance against Mother Nature and refused to capitulate even as a tornado ripped through downtown, destroying many buildings and leaving the original Reata location on the 35th floor of the Bank One Building in ruins. Reata emerged stronger than ever in its new location the former Caravan of Dreams at 310 Houston Street.
Never one to rest on its laurels Reata has continued to meet new challenges. In 2002 Reata began operating a satellite Restaurant during the Fort Worth Stock Show and Rodeo. Reata at the Rodeo was such a great success that they took over the Backstage Club in 2008 and now operate Reata at the Backstage every January and February in addition to Reata at the Rodeo.
Reata Fort Worth is also home to Reatas catering business, Reata on the Road. Catering by Reata isn't just about delivering great food; it's about delivering the total Reata experience. Wherever we may travel, we hold our catering operations to the same exceptional standards of quality and service as our legendary restaurant. Reata on the Road offers custom menus and one-stop convenience which result in no surprises for our clients.
Stay up to date on Reata Fort Worth news, coming events and recipes from our team of chefs sign up for our newsletter.více
Reata Fort Worth nestled in downtowns Sundance Square is conveniently located just minutes from Fort Wo...rths Bass Hall, the Fort Worth Convention Center as well as a short drive from the Museum District, the North Side and its cowboy traditions.
The 4 story location rings in at nearly 20,000 square feet with a restaurant this size there is something for everyone. The rooftop bar and dining patio provide a great place to unwind after a long day at work or the perfect venue for a wedding reception, birthday party or even brunch. The restaurant also boasts six private dining rooms which are also ideal for private parties and meetings.
True to its roots, the Reata family has the same grit and determination as the great state of Texas. On March 28, 2000 Reata stood in defiance against Mother Nature and refused to capitulate even as a tornado ripped through downtown, destroying many buildings and leaving the original Reata location on the 35th floor of the Bank One Building in ruins. Reata emerged stronger than ever in its new location the former Caravan of Dreams at 310 Houston Street.
Never one to rest on its laurels Reata has continued to meet new challenges. In 2002 Reata began operating a satellite Restaurant during the Fort Worth Stock Show and Rodeo. Reata at the Rodeo was such a great success that they took over the Backstage Club in 2008 and now operate Reata at the Backstage every January and February in addition to Reata at the Rodeo.
Reata Fort Worth is also home to Reatas catering business, Reata on the Road. Catering by Reata isn't just about delivering great food; it's about delivering the total Reata experience. Wherever we may travel, we hold our catering operations to the same exceptional standards of quality and service as our legendary restaurant. Reata on the Road offers custom menus and one-stop convenience which result in no surprises for our clients.
Stay up to date on Reata Fort Worth news, coming events and recipes from our team of chefs sign up for our newsletter.více

Reata Restaurant Chef's Dinner Features Friday, November 20, 2009 ~ 6 oz. Grilled Tenderloin finished with a Roasted Garlic Madeira, Accompanied by Three Shrimp Scampi. /// Pan Seared Wahoo in a Shitake Mushroom Broth finished with a Roasted Garlic Gastrique. /// Two 3 oz. Venison Racks and an Elk Boudain Chile Relleno finished with a Cranberry Chutney.

Reata Restaurant Chef's Dinner Features Wednesday, October 18, 2009 ~ 6 oz. Grilled Tenderloin finished with a Rosemary Mushroom Sauce, Accompanied by Three Chipotle Lime Shrimp. /// Pan Seared Chilean Sea Bass finished with a Bacon Buerre Blanc.

Reata Restaurant Chef's Dinner Features Friday, November 13, 2009 ~ 6 oz. Brown Sugar Chile Marinated Hanger Steak Accompanied by Lobster Tail, finished with a Winter Ale Reduction and a Ginger Wasabi Ailoli. // Pan Seared Chilean Sea Bass finished with a Bacon Buerre Blanc. // 12 Sauteed Pheasant Raviolis Tossed in a Butternut Squash Nage with Cajun Fried Onions and Monchengo Cheese.

Reata Restaurant Chef's Dinner Feeatures Thursday, November 12, 2009 ~ 6 oz. Grilled Tenderloin Accompanied by a Boursin Cheese Stuffed Portabello Mushroom, Finished with a Red Pepper and Truffle Cream Sauce. ////// Pan Seared Chilean Sea Bass Finished with a Bacon and Shallot Buerre Blanc

Reata Restaurant
For several months, Reata had planned a benefit dinner supporting the Wounded Warriors Project. $35 for 3 courses; $7 per person benefits WWP. In light of the recent Fort Hood tragedy, there's no better time to support our veterans. If you're dining out between 11/12 and 11/19, please consider participating in this wor...thwhile fundraising dinner. Reservations encouraged - www.reata.net - both FW & Alpine.více
Zdroj: www.reata.net
Cuisine inspired by cowboy cooking at Reata Restaurant is a melding of flavors: Southwestern, Creole, Southern, and a traditional Steak House provide a unique fine dining experience. Locations in Fort Worth, Texas and Alpine, Texas. ...

Reata Restaurant Chef's Dinner Features Tuesday, November 10, 2009 ~ 6 oz. Grilled Tenderloin finished with a Rosemary Habanero Bacon Sauce, Accompanied by Three Shrimp Scampi. /// Pecan Crusted Striped Bass finished with with a Lemon Poblano Cream.

Reata Restaurant
For several months, Reata had planned a benefit dinner supporting the Wounded Warriors Project. $35 for three courses; $7 per person benefits WWP. In light of the recent Fort Hood tragedy, there seems no better time than to do a little something to support our veterans. If you are dining out this week anyway, please co...nsider participating in this worthwhile fundraising dinner. Reservations strongly encouraged - 817.336.1009 - www.reata.net - both FW and Alpine locations.více

Reata Restaurant
Chef's Dinner Features Saturday, November 7, 2009 ~ 18 oz. Grilled Porterhouse Accompanied by a Seafood Stuffed Red Bell Pepper. // Panko & Citrus Crusted Opah finished with a Soy Citrus Cream. // Chipotle & Brown Sugar Marinated Duck Breast paired with Smoked Quail finished with a Rosemary Jus. // Featured Appetizer ~... Grilled Habanero Shrimp with a Butternut Squash Polenta and a Red Currant Bar-b-que Glaze.více

Reata Restaurant Chef's Dinner Features Friday, November 6, 2009 ~ 6 oz. Pan Seared Tenderloin finished with a Chipotle Hollandaise, Accompanied by Three Blackened Shrimp. /// Grilled Opah finished with a Sun Dried Tomato Pomadoro. /// 6 oz. Grilled Bone In Elk Chop finished with a Red Currant Bar-b-que Jus, Accompanied by One Elk Chorizo Relleno

Reata Restaurant Chef's Dinner Features Wednesday, November 4, 2009 ~ 6 oz. Grilled Tenderloin finished with a Crawfish Etouffee, Accompanied by Three Shrimp Scampi. ////// Herb Crusted Flounder finished with a Horse Radish Cream Sauce.

Reata Restaurant Chef's Dinner Features Tuesday, November 3, 2009 ~ 6 oz. Grilled Tenderloin finished with a Bleu Cheese Cream Sauce, Accompanied by Three Flash Fried Buffalo Shrimp. // Blackened Flounder finished with a Roasted Red Bell Pepper and Tarragon Sauce. // 10 oz. Buffalo New York Strip finished with a Cilantro Compound Butter, Accompanied by a Seafood Stuffed Tomato.

Reata Restaurant Chef's Dinner Features Saturday October 31, 2009 ~ 18 oz. Grilled Porterhouse finished with a Bernaise Compound Butter. // Blackened Halibut with a Warm Southwestern Black Bean Relish. // Trio of a 3 oz. Chile Dusted Duck Breast, A Single Lamb Lollipop and Elk Sausage finished in a Cranberry Bar-b-que Sauce.












