Donna Thompson—known locally as Donna T.—is the owner of Legends, a bar and music venue in Fulton, Texas. Prior to Hurricane Harvey, Legends was a staple in this coastal town, a place where people came to dance, drink, and have a good time.
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When Hurricane Harvey made landfall on the Texas gulf coast in August 2017, ocean-front restaurants like Black Marlin Bar & Grill in Port Aransas, Texas, were impaled by high-force winds, torrential rain, and rising tides.
Black Marlin, which is a part of the Palmilla Beach Resort & Golf Community, was devastated by the storm as was the property’s manicured golf course.
Like other businesses across Mustang Island, Black Marlin was forced to re-build post-Harvey, but it has come out of the experience stronger than ever before.
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Every summer for thirty years, our Mission family members have been traveling to Port Aransas, Texas, on Mustang Island. This coastal community is full of wonderful restaurants such as Trout Street Bar & Grill.
Trout Street is an institution in town known for its locally-caught, fresh seafood, marina-facing views, and super-friendly staff. Throughout the island, locals choose Trout Street for life’s celebratory occasions.
Though casual in feel, the restaurant has a special seaside character that is both inviting and quaint.
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When Hurricane Harvey swept the Texas gulf coast in August 2017, businesses of every shape and size were affected. Port Aransas restaurateur Greg Villasana felt Harvey’s impact firsthand. As the owner of Mustang Island hot-spot, La Playa Mexican Grille, Villasana had to wait out the storm and hope for the best.
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Walking into one of three Fred’s Texas Cafes is like going back to college. At Fred’s TCU, flip flops and university flags hang from the ceiling over pool tables and televisions.
A chalky surfboard displays the day’s specials (chicken fried steak on this occasion). Next to it, a mirrored back bar is stocked with spirits and silver taps, the latter of which dispense ice cold beer into frosty mugs.
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Fort Worth native, Sarah Castillo, exemplifies the young, creative, and successful restaurateurs of our day. Castillo is the owner of Taco Heads, a hip Fort Worth taco destination on a mission to serve the best tacos in America. She and her talented team of taco gurus pride themselves on sourcing the best available ingredients, such as local, farm-raised eggs and aged cheeses, while implementing a scratch kitchen approach.
“We choose not to get prepackaged, diced onions or diced tomatoes because it’s just different,” she said adding, “We choose the hard way because we like the end result.” This end result is known well by Fort Worth locals who come to Taco Heads in droves to feast on delicious Mexican street-style tacos.
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For Jordanian-rooted Sawsan Abublan and her husband Ehap Sabri, opening Shawarma Press in Irving, Texas, was about fulfilling a dream and creating a place that served authentic, Mediterranean fast food in the Dallas-Fort Worth Metroplex. The restaurant opened in May 2017, and its name reveals the central menu item: the Shawarma Sandwich.
There are many things to love about the restaurant industry, yet perhaps the greatest of all are the people that comprise it. Food is a universal communion that binds us together through diverse stories, cultures, and far-flung flavors. We are honored to work with people every day who are lured to our shops by their unique dreams and culinary visions.
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A trip to Fort Worth landmark Joe T. Garcia’s is a feast for the senses. On any given day, the lines outside this famous restaurant snake and coil while the aromas of freshly-cooked Mexican food beckon the venue’s loyal patronage.
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As the world progresses at rapid speed, there is something comforting about a place like Lettuce Cook. Serving up health-driven, gourmet menu items, this down-home Fort Worth venue has quickly become a staple in the developing River District of Fort Worth.
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When we think about big foodservice personalities, there are few chefs that resonate quite like Keith “Buttons” Hicks. Hicks is the chef and owner at Buttons Restaurant, a popular Fort Worth dining venue that serves up southern food and music for the soul.
On any visit, Chef Hicks is unmistakable with his billowing salt-and-pepper beard, silver earrings, chambray chef coat, and his cool, relaxed vibe. Here, it is all about the “love, peace, and chicken grease,” a winning combination that has solidified his place in the North Texas foodservice market.
Continue “Buttons: Keeping Up With Keith “Buttons” Hicks”