Eat & DrinkFeaturesRadar: Dining Out


By Debbie AndersonSeptember 29, 2022No Comments


La Onda’s big splash

As fans, we were disappointed by the recent cessation of lunch service at the fish-centric cafe. Was the shark-cuterie board going belly up, we wondered. But things seem to be going swimmingly since La Onda, which opened in June 2021, received a prestigious nod from Bon Appétit, landing on the magazine’s 2022 list of the 50 Best New Restaurants in America. No Dallas spots made the list, and only one other eatery in North Texas was recognized (Garland’s El Rincon del Maiz), so kudos to chef Victor Villarreal, co-owner with his mixologist wife, Misty. Now that dinner reservations are going to be tougher to snag, how about retooling that lunch service?

2905 Race St., Fort Worth, 817-607-8605,

Sausages for everyone

Heim Barbecue expands into the retail food market with 1-pound packages of its smoked sausage. They’re precooked, so all you need to do is heat them up. The flavors are spot-on, they freeze well, and they are easily transported to the lake or a family get-together. We purchased packs of the jalapeno-cheddar and Texas kielbasa flavors, $11.99 each, with five to a package. We made sandwiches with the kielbasa, which we heated up on a grill pan; we sliced up and fried a couple of the jalapeno-cheddar sausages to mix into an egg casserole. You’ll find them at all Heim Barbecue restaurants (call ahead to make sure they’re in stock). Hopefully, they’ll be sold at a local grocery before too long.

The shaved asparagus-mushroom pizza is tasty; all pies are 10 inches. Photos by Meda Kessler

Funky Picnic Brewery & Café expands with The Back Room

After taking over the lease of the next-door space that formerly housed Black Cat Pizza, the Funky Picnic crew kicked around ideas on what they could do with it. They considered a special events room but opted for transforming it into a 21-and-older-only cocktail bar that also serves food. Yes, pizza is on the menu thanks to the wood-burning oven that stayed along with the rest of the kitchen equipment. Chef Josh Rangel has created a small menu just for customers of The Back Room, but pizza, including no-meat varieties, is available in both spaces. (A door will connect the brewery to the patio of The Back Room.) There’s also a nice cocktail menu, plus wine and, of course, some special beers, including a Belgian lambic, a truly funky brew. Open 3 to 11 p.m. Friday through Sunday.

401 Bryan Ave., Fort Worth, 817-708-2739,