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Wicked Butcher Opens Today in The Sinclair Hotel

Diverse and dynamic, Wicked Butcher reflects the wicked-good vigor of its cultured home city. (Photo courtesy of Wicked Butcher)

Wicked Butcher, a modern steakhouse in one of Fort Worth’s most beautiful historic buildings, opens today Monday, January 27, 2020.

The revived Sinclair Building, a historic landmark in Downtown Fort Worth, is home to DRG Concepts’ newest restaurant.  Wicked Butcher is a modern, Fort Worth steakhouse that embraces the swanky, art deco character of the building’s architecture and the vibrant and cosmopolitan heart of the city.

DRG Concepts also has two locations of its successful and award-winning Wild Salsa and Chop House Burger in Cityplace on Throckmorton in Downtown Fort Worth.  The company’s acclaimed Dallas Fish Market and Dallas Chop House brands are in Downtown Dallas, along with original locations for Wild Salsa and Chop House Burger.  

In addition to Wicked Butcher, DRG Concepts provides all food and beverage for The Sinclair Hotel,  including the already recognized Wicked Bar that opened December 2, 2019 with daily breakfast, lunch and a select dinner menu as preamble and companion to Wicked Bar’s full offerings.  DRG Concepts also provides all in-room dining at The Sinclair.  RTB, the rooftop bar at The Sinclair, will open in Spring 2020.

The DRG Concepts Culinary leadership team of Chefs Richard Triptow and Austin Carlson direct the culinary team at Wicked Butcher and all food and beverage service at The Sinclair Hotel.  

From delicious menus of gems from global waters, to premium dry-aged beef, guests are always wowed with Chef Richard Triptow’s fresh and precise perspective on fine food.  He has led programs at The Rosewood Mansion on Turtle Creek, Lakewood Country Club and The Mandalay Four Seasons, and the prestigious Pine Creek Cookhouse in Aspen, and creates an exciting  energy and culture of hospitality at both Dallas Fish Market and Dallas Chop House that continues to make Downtown Dallas an international destination for dining and enjoyment of the best in food.  An artist who paints, Chef Triptow crafts presentations that reflect his skill in the visual arts, with transformation of classic recipes with new and wondrously vivid combination of favorite ingredients.

Chef Austin Carlson has helped direct culinary for DRG Concepts brands since 2015.  He came to DRG Concepts from award-winning dining destinations including Nonna Restaurant in Dallas.  He has cooked in acclaimed restaurants in Italy and across Europe.  A student of anthropology, Chef Carlson is always intrigued and inspired with the context of food in culture across eras and generations.

 “It is so exciting to be opening Wicked Butcher at The Sinclair, bringing to life our menu and experience in a modern steakhouse that we have carefully designed to reflect and celebrate Fort Worth’s history, present and future,” said Nafees Alam, CEO of DRG Concepts.  “We can’t wait to share our delicious menu and host everyone for special gatherings of all kinds in this extraordinary location in the dynamic Downtown Fort Worth.”

 “We love Downtown Fort Worth and bringing Wicked Butcher at The Sinclair to the city is amazing and so exciting for our team,” said Mike Hoque, Chairman of DRG Concepts.  “Our restaurant, combined with The Sinclair’s uniquely impressive and innovative experience for guests, will bring both local guests and visitors from around the globe hospitality, comfort and excellence that are a signature of Fort Worth culture and life.”

The DRG Concepts’ culinary team approach to Wicked Butcher celebrates a cosmopolitan Texas energy in its bold culinary, elevating the modern steakhouse experience with artful, delicious creations at a table that reflect the intellectual maverick ethos of Fort Worth.  Wicked Butcher will feature a consistently luxurious dining experience every time.

With a keen curation of both domestic and international premium cuts of beef, as well as an acclaimed Himalayan salt dry aging method, the fare is one-of-a-kind. The beef is accompanied by chops, poultry and game as well as a seafood selection beautifully presented in a raw bar sourced from local and global waters. The diverse and exceptionally flavored fresh seafood menu includes oysters, crab, lobster, and swordfish. Dishes like the Bone in Cowboy Ribeye and the Boneless Strip of Texas Wagyu are served at pecan and maple dining tables, accompanied by sides that could stand on their own, including Crawfish Maque Choux, Mushroom Mélange, Wicked Hash Browns, and Corn Crème Brûlée.

The fine dining menu is completed by an equally exceptional craft cocktail and wine menu. Wicked Butcher’s wine list was artfully curated to exceed the standard steakhouse expectations. From Chile to Argentina and Napa to France to Texas, the wine list reads like a global map. Star mixologist Jason Kosmas is creating Wicked Butcher’s unique craft cocktail recipes. While guests may enjoy exceptional cocktails at the bar and in the dining room, they also will enjoy their evenings 17 floors above atop The Sinclair.  An open concept rooftop space offering a full bar, with a savored menu of artisanal charcuterie boards and more are just some of what guests can expect to enjoy at Downtown Fort Worth’s first and only hotel rooftop bar.

Originally home to the Sinclair Oil Company in the 1930s, a monument to American industry and progress, The Sinclair has been restaged as a modern icon and the city’s first-ever smart hotel. Conceptualized by Merriman Anderson Architects with interior design by Forrest Perkins (Hotel) and Dash Design (Restaurant and Lobby Bar), The Sinclair has been thoughtfully restored and redesigned to retain the building’s signature “ZigZag Moderne” structural styling. The interiors, guest rooms and corridors were restored to represent the property’s original art deco style with deep blue and rich brown hues. The finished hotel eloquently couples the Art Deco style of the Gilded Age with contemporary, cutting-edge technology in a refined yet rugged style.

Guests will enjoy delightful flavorful creations in an impressive and engaging setting of bright glossy white brick and tile, complemented with rich emerald colors, timeless brass fixtures, natural woods and beautiful marbles, and modern Texas textures to bridge old and new in an urban cowboy aesthetic where wicked-good flavors abound.

Hours of operation for WICKED BUTCHER will be Monday to Saturday, 5:00 PM to 11:00 PM.  Seating capacity for WICKED BUTCHER is 120.

 

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