DRG Concepts’s modern steakhouse Wicked Butcher just started serving dry-aged beefs and corn crème brûlée in one of downtown Fort Worth’s most iconic buildings.
The historic Sinclair Building, originally home to the Sinclair Oil Company in the 1930s, flipped last fall into the 164-room Sinclair Hotel, Autograph Collection (512 Main Street).
Wicked Butcher’s meaty menu includes domestic cuts of bone-in cowboy ribeye and a boneless strip of Texas wagyu, along with chops, poultry, and game. The raw bar stars underwater ingredients from near and far, with oysters, crab, and lobster in the mix.
DRG Concepts’s existing Downtown Fort Worth portfolio also includes Wild Salsa and Chop House Burger in Downtown Fort Worth, along with Dallas Fish Market and Dallas Chop House brands in Downtown Dallas. Leading the kitchen are hospitality vet chef Richard Triptow and Austin Carlson, who formerly cooked at Nonna Restaurant in Dallas.
Accompanying sides and starters include crawfish maque choux, mushroom mélange, and “Wicked” hash browns and deviled eggs, and steak tartare. Along with a global wine list, there’s cocktails from tenured bar wizard Jason Kosmas. One finale is cheesecake in a jar, topped with edible flowers.
The 120-seat bar and dining area, dotted with pecan and maple tables, is splashed with glossy white brick and tiles, smooth emerald and blue seating, marble, and brass nautical-themed fixtures.
Hours are Monday to Saturday, from 5 p.m. to 11 p.m.
All-day Wicked Bar opened inside the hotel last month, and the property’s new RTB rooftop bar will debut 17 floors up in the spring with charcuterie boards and cocktails.
Fort Worth upped its rooftop drinking game this month with the arrival of chef and reality TV star Tim Love’s Barcelona-themed tapas bar Atico atop the new SpringHill Suites by Marriott hotel.