A first taste at new downtown Fort Worth restaurant does not disappoint. Here’s why
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Cowtown chic and Tex-Mex spice defines this new downtown Fort Worth restaurant.
On a summer-like Thursday night, a gaggle of media and influencers gathered for a tasting at West + Stone inside the Sheraton Downtown Fort Worth Hotel. As guests walked in, they were greeted by a donkey carrying cookies and cocktails.
Needless to say, no one strutted in without a ginger lemonade mocktail in hand.
West + Stone is a small but important piece of the recent $50 million glow up at the hotel. The new restaurant is open at 1701 Commerce St. and has 200 dining seats available.
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As you walk in, a cozy western decor — textures of leather and rope reflect our quaint town — greets you. Just like its name, the dining room is sparkling with marble, and contrasted by dark wood and stone.
The menu is extensive with 25 items to choose from. Craft cocktails are also available featuring Still Austin Whiskey and Socorro Tequila, two brands native to Texas.
At the tasting, they gave guests a chance to create their own cocktails featuring all Socorro tequila. First, guests chose what spices they would like to muddle together to create their own rim. Next, they chose from two craft cocktail flavors, Blackberry Paloma or the Daisy De Diablo (not offered on everyday menu). Guests could then choose what they wanted to top off their drink with from a variety of bitters and flavors.
The Blackberry Paloma was one of many booze-free options that West + Stone offers: A hint of alcohol flavor but without the punch since it’s mixed with zero proof tequila. It was sweet but had an edge of tartness from the citrus.
The Statler is another alcohol-free option with zero proof whiskey. It is sweet and tart with a pungent ginger flavor, very refreshing. Of course, both nonalcoholic cocktails can be made with liquor. Just ask.
For the food, the Texas Charcuterie will not disappoint. The spread of Calabrese salami, jalapeno cheddar, and spiced pecans will be sure to remind guests that they are in the Lone Star State.
The Albondigas, meatballs, brought a Tex-Mex flavor with the chipotle pepper salsa. And of course, you can never go wrong with the Texas Tostadas. Topped with chorizo, the salty meat is calmed down by mild queso fresco and avocado.
The menu was put together by the taste and theory team at Aimbridge Hospitality, the hotel’s management team. Courtney Towson, Sheraton’s director of sales and marketing, said Aimbridge used Fort Worth as inspiration for the revamp.
Many Sheratons across the country are also going through remodels. Denver, Phoenix, and Hawaii are some of those among large renovations. Aimbridge tries to pull bits and pieces of the hotel’s hometown into its redesign.
The West + Stone restaurant is open everyday from 6:30-11 a.m. and 5 p.m. to midnight. They plan to eventually be open all day for lunch as well. Valet is free for guests who are not staying at the hotel.
