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Restaurant review: West Fork Grill

West Fork Grill

1200 Summit Ave., Suite 100, Fort Worth

817-529-2710

www.westforkgrill.com

Hours: 7:30 a.m.-4 p.m. Monday-Friday


Posted 7:36am on Thursday, May. 15, 2014

What to munch for lunch? That’s a never-ending question for worker bees, especially those who need to gather something yummy to bring back to the hive.

West Fork Grill, located on the edge of downtown Fort Worth on Summit Avenue near Lancaster, caters to that cubicle crowd with interesting options ranging from grab-and-go dolmas to, if you hit it on the right day, a filet mignon and grilled shrimp special.

Nehme and Christina Elbitar, proprietors of Chadra Mezza, are the owners, thus the Mediterranean touches like dolmas and baklava. But sandwiches, salads and wraps make up the bulk of the menu. All food is served in to-go boxes.

The chicken salad sandwich ($5) on cracked wheat bread was generously portioned, chunky with chicken, walnuts and green grapes.

The unadorned half-pound hamburger ($6) was cooked to medium, as requested. Patrons dress their own burgers with lettuce, pickles and onion served on the side along with packets of mustard, onion and mayo.

The Philly cheesesteak ($6) was the surprise. The first bite revealed a sandwich with a distinctly non-Philly heat, attributable to a spicy mayo and pepperjack cheese. The hoagie-shaped bun was soft, rather than chewy. Once we got over our spicy surprise, we quite liked the combination of shaved beef topped with mushrooms, onions and bell peppers.

Chadra’s popular feta salad ($8), composed of finely chopped cucumber, onion, tomato, bell pepper and lots and lots of feta, makes a welcome appearance on the salad menu at West Fork. All salads can be ordered in “demi” portions for $5.

West Fork offers a daily special that ranges from quite ordinary to extraordinary, depending on the day.

When we sampled the special, it was a pasta and meatball combination, dressed with a rich “pink sauce.” Good enough, but nothing really exciting. A glance at the “daily dish” menu posted on the website for the next week revealed filet mignon with grilled shrimp ($12) and tilapia with lemon caper sauce ($9). We’ll try to catch “the special” on a more special day next time.

West Fork also serves breakfast. We’ve heard really good things about the Mexican short stack ($8), layered tostadas with refried beans, cheese, ranchero sauce and a fried egg.

There’s no significant signage for West Fork and it’s inside a bland, multi-story office building. But that doesn’t seem to be stopping people from finding it. Business was brisk at the lunch hour, both times we visited.

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