Grilled oysters with garlic bread are a must at Tannahill’s Tavern. Photo by Meda Kessler
Restaurateur Tim Love continues to add food options to his live music venue with the recent opening of Tannahill’s Tavern.
Located in Mule Alley, the 140-seat restaurant/bar — private dining is available on the second floor — is casual but comfortable. Decor is minimally Western, with antique pine floors, reclaimed barn wood and lots of exposed brick and concrete in the restored 1907 mule barn in this bustling part of the Fort Worth Stockyards.
Below, black-and-white art adds to the quiet ambiance of the Mule Alley restaurant. Photo by Meda Kessler
We started with the grilled oysters, a favorite not commonly found here. The plump Gulf bivalves are topped with a generous amount of fire-kissed garlic-Parmesan butter. We used the grilled garlic bread to sop up what was left in the shells. We also couldn’t pass up the fried bologna sandwich. Toasted white bread is stuffed with thin slices of mortadella, melted American cheese, lettuce and tomato for a satisfying take on a humble classic. Entrees include a vegan pappardelle with Bolognese, a bacon-wrapped filet served with a twice-baked potato and tempura fish and chips.
Where: Mule Alley, 122 E. Exchange Ave., Fort Worth
Contact: 682-267-0812
More info: tannahilltavern.com