Fort Worth Business Press, June 2, 2014 Vol. 26, No. 22 | Page 20

cover story

20 June 9 - 15, 2014 | fwbusinesspress.com

Chef Brandon Hudson and John Marsh, both Fort Worth natives, run the Spanish-themed Sera on Forest Park Boulevard. The restaurant has been open since September of 2013.

“What we’re trying to do is elevate the street or peasant food. It’s more homey but
elevated contemporary Spanish food. I want Fort Worth to be able to offer a more
unique experience to patrons and I want to have a big part of that.”
–John Marsh, Sera owner

usera from the cover
The restaurant, owned by Fort
Worth native John Marsh, is located
at 2418 Forest Park Blvd., about a half
mile from Texas Christian University.
The restaurant’s concept mimics
that of chef Rick Bayless, who
specializes in traditional Mexican
food with a modern twist. That’s
exactly the style Marsh says he was
going for: updated classic Spanish
dishes.
“What we’re trying to do is elevate
the street or peasant food. It’s more
homey but elevated contemporary
Spanish food,” Marsh said. “I want
Fort Worth to be able to offer a more

unique experience to patrons and I
want to have a big part of that.”
What may also draw patrons is the
fact that they can bring their own
wine – an especially attractive pull
for those with their own wine cellars
or private wine collection. There is a
fee of $20 to bring your own wine,
which Marsh says is waived if patrons
also buy a bottle of wine at Sera.

The menu includes omelets, rice
dishes, lamb and steak. Some of
Sera’s popular dishes include the
Meyer lemon marmalade plate,
the ajo blanco soup and a shrimp,
scallop and pasta dish called fideua
negra. Prices range from $6 to $26.

Rave reviews
The concept seems to be a big

hit among locals, who say they
sometimes come to the restaurant
several times a week.
Mick Perrotti, a local salon owner
and resident who’s known Marsh for
about 15 years, says he’s a frequent
visitor and finds the atmosphere
inviting. A bonus, he says, is that he
is able to bring wine from his own
cellar to enjoy at the restaurant.
“It’s almost like ‘Spanish food,
passport not required.’ I’ve been
going there almost a year now and
the menu has yet to bore me,” Perrotti
said. “And John’s pairing of food and
wine is second to none. The dining
experience is just always amazing.”
Dennis Bubert, local resident and
bass trombone player for the Fort
Worth Symphony Orchestra, says
Marsh has created a unique dining
experience in Fort Worth.
“I think it’s something that’s
needed in Fort Worth,” said Bubert,
who has known both Marsh
and executive chef Brandon Hudson
See sera u next page