Information
- Location:
- Fort Worth, TX, 76102
- Phone:
- (817) 336-1009
- Mon - Sun:
- 11:00 am - 2:30 pm
5:00 pm - 11:30 pm
Photos
2 of 5 albumsSee All
Wall PhotosCreated about 2 weeks ago
Reata Fort Worth PicturesCreated about 5 months ago
No one has added fan photos.
Links
Events
2 past eventsSee All
- Reata Favorites Cooking Clas a...
Reata Fort Worth
Wednesday, November 4 at 6:30pm - Reata Legendary Texas Cuisine ...
Barnes & Noble
Saturday, July 25 at 3:00pm
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.Read More
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.
Reata Restaurant Chef's Dinner Features Friday, October 30, 2009 - 6 oz. Grilled Chile Rubbed Tenderloin finished with a Cilantro Cook's Butter, Accomapanied by Two Shrimp and Sour Cream Enchiladas. / Panko Crusted Halibut finished in a Mango Jalapeno Reduction on a bed of Braised Kale and Cabbage / 10 oz. Grilled Buffalo Strip finished with a Bernaise Cook's Butter, Accompanied by a Seafood Stuffed Beefsteak Tomato.
Reata Restaurant Chef's Dinner Features Wednesday, October 28, 2009 - 6 oz. Grilled Tenderloin finished with a Pepita Pesto Cream, Accomapnied by Three Habanero Mango Sauteed Shrimp. ////// Blue Corn Meal Crusted Halibut finished with a Lemon Butter Pico.
Reata Restaurant Chef's Dinner Features Tuesday, October 27, 2009 - 16 oz. Grilled Porterhouse finished with a Sweet and Spicy Chile Demi. ////// Pan Seared Halibut finished with a Pepito Pesto and Garnished with Marinara.
Reata Restaurant Learn how to make Reata Favorites at the Central Market Cooking School in Fort Worth.
Source: www.cookingschoolsofamerica.com
Ah, soup. One of our favorite meals. And incredibly versatile, since shots make a welcoming hors d’oeuvre; a serving makes the perfect starter to a meal; a nice, brimming bowl becomes the perfect lunch or a light dinner; and as dessert, oh my! ...
Source: www.star-telegram.com
The restaurant will add a third, Mexican location at the Fort Worth Stock Show.
Reata Restaurant
Chef's Dinner Features Friday, October 23, 2009 - Coffe and Cocoa Crusted New York Strip finished with a Cinnamon Pumpkin Seed Butter. /// Southern Style Fried Rockfish finished with a Sweet Creole Mustard Cream. /// Grilled 6 oz. Buffalo Tenderloin finished in a Rich Demi. /// Oysters Two Ways ~ 4 Raw & Ready ~ 4 Texa...s Style with Jalapeno, Cheddar & Jack Cheeses and Bacon finished with a Spicy Red Sauce.Read More
Reata Restaurant Chef's Dinner Features Tuesday, October 20, 2009 - 6 oz. Grilled Tenderloin finished with a Burgundy Mushroom Sauce, Accompanied by Three Chimichurri Shrimp. ////// Pan Seared Grouper finished with a Crab and Avocado Cream Sauce.
Reata Restaurant Reata Restaurant is proud to announce its first charitable partnership with the Wounded Warrior Project. Beginning Thursday, November 12 – the day after Veterans Day – and running through November 19, Reata’s two Texas locations will offer a fixed-price three-course menu, with $7 per person donated to the Wounded Warrior Project.
Reata Restaurant
The Fort Worth Stock show and Rodeo is just around the corner!! We have already begun preparations to make 2010 a bigger and better year! Reata at the Rodeo and Backstage Club will feature a couple of new items on their menus, so come check them out! Reservations begin December 1, 2009. If you have questions about the ...Member's Only Backstage Club, please contact Misti Callicott at (817) 336-0500 ext 22 or at mica@reata.net, or you can download the form here. We appreciate all of your support during the rodeo the past few years, and are looking forward to another great one!Read More
Source: www.reata.net
