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