Julia Dunaway Our dinner at Bricks and Horses on January 9, 2026 was memorable! Out of town friends came to visit and we wanted to take them to a special experience. When I made the reservation I asked if plant based options could be made for 3 of the 4 diners at our table. I heard back from
Gaylord right away and then from Chef Antonio Votta. He sent me a long list of options he could prepare for me. I couldn’t believe it! Usually when I contact fine dining restaurants in Fort Worth I get no answer. A couple exceptions, but mostly silence.
I selected several choices and wrote back. When we arrived at Bricks and Horses they immediately knew me by name and my special menu. We were warmly greeted and escorted to our table which had menus printed just for our plant based menu. The table setting was beautiful with silver saddle napkins rings, a small lamp and beautiful chargers. Our waiter, Andrew, welcomed us and enthusiastically described our plant based dishes and the attention paid to make them outstanding. He had tasted them and described how wonderful they were. He made our preferences seem normal, not an imposition on the chef. We were checked on by Grace, who was so warm and friendly, assisted by the sommelier, another friendly and warm person and other leadership staff came by throughout the night. My friends were astounded by the service and our star treatment.
The food was noteworthy. Beautifully plated and presented, fresh and tasted amazing.
Raw Bar: mushroom tartare, spicy aioli, sesame seed, nori crackers
I loved this! The flavor of the mushrooms was spectacular.
Appetizers:
Sourdough bread: they bake it fresh. The bread arrives hot to the table. It was crusty, soft and perfect.
Ritz and Dips
We had some gluten free crackers instead of Ritz, avocado spinach artichoke spread, roasted red bell
Pepper, and refried lentil dips
All were delicious! We also used them on the sourdough bread.
Salad: Fig salad with wild arugula, citrus lace fig balsamic and tofu balls
A fresh salad with loads of texture and flavor and savory, crispy tofu balls. Loved it!
Entree: House made Orecchiette with spicy sundried tomato pesto, almond and basil
Dessert: apple cobbler (got it to go)
Wine: William Chris Enchante Cabernet Sauvignon, excellent!
Also, one of the diners was not plant based and he enjoyed the Caesar salad and steak Diane.
I can’t wait to go back for Valentine’s Day, my birthday, any special occasion. Go as soon as you can. It will be an experience to remember.
