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Eats Beat: From BBQ to Basque, young Fort Worth chef steps up to Sera Dining

Posted 3:06pm on Tuesday, Oct. 01, 2013

Chef Brandon Hudson’s tour of kitchens has taken him from Fort Worth to Spain and back home to Texas barbecue.

He chose the Spanish and Basque influence for his new restaurant, Sera Dining & Wine.

In the Forest Park Boulevard restaurant space he cooked in when it was still Sapristi!, Hudson cooks cochinillo (roast suckling pig) with quinoa and Brussels sprouts, rabbit confit, or pasta and scallops with squid ink (fideua negra).

The tapas-focused menu includes lamb sweetbreads, chicken croquettes, littleneck clams and a white peach jam with goat cheese and serrano ham.

It’s a big change from Hudson’s last stop at Smoke in Dallas, a chef-driven artisan barbecue restaurant.

Five years ago, chef Tim Love gave up on a tapas restaurant in west Fort Worth, Duce.

In an email, Hudson wrote that the increased interest in food and dining makes a Spanish restaurant a better fit now.

“I think Fort Worth has a thirst for something new,” he wrote.

“We have plenty of barbecue and comfort food, but we don’t have enough [restaurants] in the tier of an Ellerbe, Grace, Lanny’s … My thought is that [the tapas and tasting menu] brings people together through food.”

Hudson, 31, came to TCU from Arkansas and switched from a business major to the school’s nutrition and food management program, going to Spain for studies.

He worked here at Sapristi!, a Mediterranean restaurant known for distinctive plates and one-of-a-kind wines, and toured Spain for six weeks working in Basque restaurants, including chef Martín Berasategui’s Restaurante Kursaal.

Back home, he landed at Tillman’s and Smoke before teaming up with John Marsh for Sera. (The accent is on the second syllable.)

The restaurant should by open by the weekend, if not already; 2418 Forest Park Blvd., 817-927-7372.

This Cowboy can go green

Thirty years after its launch in Dallas, Cowboy Chicken has finally opened in Fort Worth.

The restaurant features wood-fired rotisserie chicken or grilled chicken served with a choice of about 20 sides.

But its secret signature dish might be the green chicken enchiladas, topped with Texas sour cream-tomatillo sauce.

Cowboy Chicken is open daily for lunch and dinner at 4972 Overton Ridge Blvd., across from Freeb!rds; cowboychicken.com.

Bud Kennedy's Eats Beat appears Wednesdays in Life & Arts and Fridays in DFW.com. 817-390-7538 Twitter: @EatsBeat Facebook: Bud Kennedy’s Eats Beat Get alerts at RebelMouse.com/eats

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