Reading about Mediterranean food has taught me a lot of new terms — and given me loads of dishes to try next time I’m out for a foodie jaunt around town.
Given the massive scope of what is known as Mediterranean cuisine, I’ve included four restaurants in this week’s column to try to illustrate just how many different types of food the genre encompasses. Whether it’s spice you’re looking for, hearty stews or veggie dips and spiced potatoes, there are several directions you could take when pursuing a Mediterranean menu.
For the vegan foodies out there, I’ve included options for you, as well.
Mediterranean-inspired Tim Love spot, Meraki, opens in Fort Worth
It’s been a minute since we talked about chef and restaurateur Tim Love in this column, but that’s not for lack of news. Love just added Meraki to his list of Fort Worth establishments and the new eatery is described on the website as “blending the vibrant flavors of the Mediterranean with the bold spirit of Texas.”
Meraki is focused on fresh ingredients, wood-grilled meats, seafood and shareable appetizers — or mezze platters — according to the site.
The online menu shows many Greek-oriented dishes like spanakopita, game hen avgolemono soup, htipiti and tzatziki, as well as non-Greek offerings of braised goat borek, lamb kofte, spreads like babaganoush, made with eggplant, hummus and the roasted red pepper dip, muhammara.
Other dishes include kabobs; raw bites like scallop, bream and hamachi; and vegetarian options of saganaki, a pan-seared halloumi cheese in chile honey, and the horiatiki Greek salad with feta.
A tasting menu is coming soon, according to the menu.
1615 Rogers Road, Fort Worth; 817-450-6800
Desserts and veggie options at Nish! Mediterranean Grill
Nish! Mediterranean Grill in River Oaks offers a more casual dining experience and serves up shawarma, gyros, wraps, kabobs and entree platters served with sides of salads, soups, hummus, babaganoush, garlic or tahini sauce and pita bread.
Appetizers show sfeeha meat pies, stuffed grape leaves, labneh, kibbeh, grilled salmon fillet, lamb chops and many other options. Quite a few of their platter items are available a la carte, like their galayet bandora.
Vegans and vegetarians will also find lots of dishes on the table. Lentil soup, falafel, fried cauliflower, coriander potatoes and vegetable platters appear beside falafel wraps, salads, tabbouleh and a From The Oven platter featuring two cheese boats, spinach pies and manakeesh.
Rice pudding is one of the sweets on offer, as are baklava, basbousa cake, kanafeh and tiramisu.
4913 Ohio Garden Road, River Oaks; 817-615-9292
New location and upgraded menus at Beren Mediterranean Empire Kitchen
Beren Mediterranean Empire Kitchen emphasizes its Turkish culinary focus and offers breakfast as well as lunch and dinner. The breakfast menu is divided into two sections: American and Turkish.
Beren is moving into the spot near Magnolia Avenue formerly occupied by Maiden Fine Plants & Spirits, and owner Charlie Caglar Unlu said the old location has closed and that they are aiming to open the new spot April 1. Diners can expect to see an upgraded menu, he said, with more dishes and desserts, and said they were printing the new menus March 25.
Unlu said the new elevated space will help Beren work toward reaching their culinary goals.
“We want to be Michelin recognized one day. … Now it’s going to be even better.”
The American side has a lot of the usual options — pancakes, omelets, croissants, French toast — while the Turkish shows a borek plate of beef and spinach along with feta pies served with a green salad and tomato.
Simit and pogaca bagels and bagel sandwiches are also on offer, along with menemen, a Turkish breakfast staple made from scrambled eggs, tomato, bell pepper and onion. Finally, there’s the Full Turkish Breakfast, with feta, mozzarella, tomatoes, cucumbers, green and black olives and a simit or pogaca bagel served with jelly and butter.
Additional sides of Turkish sucuk sausage, boiled egg, fries, avocado and roasted potatoes range from $1.95-$5.95. Unlu said homemade breads and Turkish wines and cocktails will also appear on the new menus.
“This is not a restaurant,” he said, “this is our home. And everybody is our guest.”
Coming soon to 1216 6th Ave., Fort Worth
Terra Mediterranean officially reopens on Crockett Street
The owners of the Mexican restaurant La Cabrona Cocina Mexicana have reopened sister restaurant Terra Mediterranean, on Fort Worth’s Crockett Street following a months-long soft launch with an official grand opening March 25, according to a PR representative.
The dinner menu shows shareables like zaatar or feta flatbreads, calamari, Lebanese moussaka, falafel and kibbeh nayyeh. For mains, the grilled lamb chops and saffron chicken are denoted as restaurant favorites, as are their chicken and beef kabobs. Other options include a pan-seared branzino, roasted lamb gyro, grilled seabass and sides of saffron rice, coriander potatoes, roasted veggies, fries and sauteed spinach.
They also have wine and cocktail menus. The usual mojito and old fashioned appear among the house-mixed drinks, as do signature beverages like the Zaytini, a dirty martini made with Tito’s vodka and kalamata olive juice; the Beirut mule with vodka, caramelized fig, lime and ginger beer; and the Byblos cosmo, which combines vodka, triple sec and pomegranate juice.
2932 Crockett St., Fort Worth; 682-224-2687
We’d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org.
Erin Ratigan is a freelance journalist and writer specializing in narrative news features. You can find her on X @erinratigan.
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