Parker County Today November 2016 - Page 99

our taste: RESTAURANT REVIEW Creekside Grill ‘Steaks’ its claim on Parker County BY THE WEATHERFORD FOODIE Welcome to the next Parker County tradition: Upscale Country Cuisine in a quaint rustic atmosphere — What’s not to love? While traveling from Weatherford to Azle I happened upon the Creekside Grill. The words “Upscale Country Cuisine” intrigued me, so I decided to stop and investigate. I worried that I was a bit underdressed for an upscale restaurant but soon discovered we were just fine (my companion and I). Our clothes blended in perfectly well with the other diners. Creekside Grill’s specialty is clearly steak. Later I found out why. We started our meal with an appetizer of Texas caviar — black-eyed peas, red onion, jalapeños, red and green bell pepper, roasted corn — served with fresh house-made tortilla chips. If you have ever tried to make tortilla chips at home, you will go wild for these. Cook them too long and they taste charred; cook them too little and they’re annoyingly chewy. The Creekside Grill chips were perfectly cooked and very tasty. The Texas caviar had just the right amount of heat and was not too spicy. Suzanne was our waitress and she was a ray of sunshine and a bundle of energy. She is one of those waitresses who is always quickly bringing drinks and taking our orders with a big personality and a happy, upbeat attitude. My dinner companion ordered the chicken-fried steak topped with handmade gravy. I chose the 12-ounce Rib Eye (Creekside Grill serves certified Black Angus beef) with a Caesar side salad, smashed baked potato casserole and sautéed zucchini squash with red onion. Executive Chef Joshua Morrow, a recent graduate of the Fort Worth Culinary Arts School, nailed the temperature and the taste was phenomenal. Chef Josh knows how to treat a great steak and these are great steaks at a surprisingly modest price. The chicken-fried steak was cooked with great skill; I noticed the breading did not separate from the meat while cooking which is a sign of both good meat and proper cooking. The gravy was a nice complement. Owner/general manager/head baker is Diana Stewart, a Fort Worth native who’s got a winner on her hands and shows no sign of slowing down. Creekside Grill is the fulfillment of her lifelong dream. “Ever since I can remember,” she said. “I was always the kid with the lemonade stand or the cookie stand.” After establishing a career in nursing, Diana was ready to pursue her dream as a restaurateur. She enrolled in the culinary arts school at Tarrant County College/Southeast Campus and earned her degree while working full-time as a nurse. “They have a great program,” Stewart said. “It’s been a dream of mine for many, many years. My husband made it PA R K E R C O U N T Y T O D AY Weatherford Foodie can be found at weatherfordfoodie.com and on Facebook, Twitter, Instagram, Yelp, Urbanspoon, Foursquare and Pinterest. NOVEMBER 2016 possible. He’s listened to me about this for years. If I’d had my way, I would have done this when I was younger, but we didn’t have the means to do this until later in life.” Her spouse is Charlie Stewart of Charlie Stewart Racecars. “He’s quality control,” Stewart said. “He’s very proud of this. It’s been a huge undertaking.” That the restaurant is owned by someone who loves great food and adores her customers is apparent by the small touches that you rarely see in chain restaurants. Creekside Grill is situated in a comfortable rustic building that has the feel of a family ranch house. “We put a brick front on a Mueller Building,” she said. “We wanted our building to look more like a home t 'W6W72( Ф7&VV6FRw&2w&vr2FRvW'2FBFV6W2W&RBFW&R( v^( &RvWGFr&VGFFBF( 7FWv'B6B( BvRW7BvBW &VW"BvRW&֗B6WRbF2vv^( fR&VVVf W72FV"B( fR&VGvGFVFrגVv&'2FN( 2&rG&VBFBRF( B&VǒFbvVRvF'W6W72fPג&W7FW&BBfR6rf"ג7W7FW'2FfB'&w0VRFvWFW"( Фv&R&WGW&rgFVFVBגvF&VvFRVSBv2F@vB7&VV6FRw&26FVBBC6WFds3B6W&6&BRBVFW'6FBg&FRӒ6GW&F"ӒB7VF"ӂFW6&R&V6VB@r#s3##"f6V&Bwwrf6V&67&VV6FTw&UG"VB7&VV6FVw&Tv6ࠣp