Fort Worth is about to get a little more Dallas. The owner of popular Uptown bar The Trophy Room has three new food and beverage concepts in the works for Fort Worth's West 7th district; all are scheduled to open at 2800 Bledsoe Street before the end of 2015. Joining owner Jeremiah Miranda are operating partners and brothers JD and Niko Ybanez; the latter two were involved in The Sir, the burgers and wings concept that briefly took over the Ketchup Burger Bar space just off McKinney Avenue.
The first is a pint-sized bar called High Tide. Just 800 square feet, it will specialize in martinis and shots and be home to a 300-gallon saltwater fish tank and glass garage doors opening out to a patio. It's expected to open in early October.
Next up is Trophy Ranch, a more grown-up version of the Trophy Room concept described as a "bar and kitchen." Handling the food is a name many will recognize: Norman Grimm, who was the first-round chef at Kitchen LTO. A preliminary version of the menu includes items like harissa deviled eggs, passionfruit-glazed duck wings, and smoked brisket tacos. It's slated to debut in November.
The final concept is Club Roar, a nightclub that will be accessible only through a door located in the back corner of Trophy Ranch. The club will feature weekly DJs and bottle service on Friday and Saturday nights; it's scheduled to open at the end of December.