Tillman’s Roadhouse in Fort Worth Transitions to Market + Table
Health Conscious Concept Brings Together Grab-and-Go, Café-Style Dining, and Gourmet Concepts
Dallas – September 10, 2015 – Todd Fiscus, co-owner of the popular Tillman’s Roadhouse restaurants, has announced that Tillman’s Fort Worth location will be wrapping up its run later this month to make way for a new concept. Market + Table, slated to open in early October, will bring together three dining/food concepts.
Fiscus shares, “Tillman’s has been a journey of sorts of top restaurants, appearances on The Chew, and continued “best of items” in Fort Worth. All the while, the dining arena has changed around us. So, it’s time for us to change. We need some fresh and clean eating around us, and offering a fine grocer element for the residences around us. This is what I want in my neighborhood.”
With Chef Kalen Morgenstern – best known from the reality cooking show Hell’s Kitchen with Gordon Ramsay and Top Chef Fort Worth – at the helm, Market + Table will include three distinct concepts – Market, The Living Room @ Market, and Table.
Opening early (7 a.m.) everyday and operating all day, Market serves as a “go to” place for grab-and-go, or stay-and-enjoy foods, while also offering an edited grocery assortment. Imagine coffees, juices, prepared salads, entrees, sandwiches, cheeses and more. Must-have pantry provisions, such as sugar, olive oil, etc., will also be sold.
The Living Room @ Market will serve craft cocktails, 16 local brews on tap, house-made juices, and barista-style coffees, while also featuring a menu for lunch or dinner filled with refreshing good, and good-for-you meals. With a beautiful terrace space, and interior seating, the Living Room @ Market is ideal for a light meal, a glass of wine, or a cheese board, in a comfortable, relaxing space.
The third concept, Table, will feature a 44-seat restaurant, with a separate entry from the street. The creative and expressive kitchen will allow Chef Morgenstern to try new and unique options, based on seasonality and creative preference. Designed as an immersive dining experience, diners can expect a regularly changing menu and market-fresh ingredients, with a dash of whimsy and imagination. Refined service in a casually elegant setting will be a hallmark. Table will be open Wednesday – Saturdays for dinner only.
“I am excited about this for several reasons. I love the new fresh interior design of the space. And I love that this will be the perfect place for a great glass of wine or maybe a fantastic meal that leaves you fulfilled. There’s a sense of ease about it all. I can’t wait.” says Fiscus enthusiastically.
Tillman’s Roadhouse in Fort Worth opened as one of the original tenants of Fort Worth’s West 7th Development in 2010. The last day of service will be Saturday, August 22, to make way for the new restaurant and market. Operations at Tillman’s Roadhouse in Bishop Arts will remain unchanged.
For further information, please contact Suzanne Droese at Droese Public Relations.
About Chef Kalen Morgenstern:
Dallas-born Chef Kalen Morgenstern (AKA Kalen Jane) was raised in Atlanta, Georgia, earning her Bachelor’s Degree in Animal Science at the University of Georgia. She later moved to Nashville, Tennessee where she attended the Art Institute of Tennessee Nashville and received her Culinary Arts Degree in 2009. While in school, Kalen worked for The Patterson House under Chef Josh Habiger. Her passion for food had been discovered and there was no turning back! A year later, she worked at Gaylord Opryland Hotel under Chef Brian Owenby and her need for the kitchen grew. In 2012, her home state was calling her name, and she returned to Texas. Kalen knew her spunky southern attitude made her more of a Fort Worth girl, so she found a spot with Chef Tim Love. Her love for Fort Worth and southern foods with Texas flair deepened. In 2013 she became the Sous Chef at Tillman’s Roadhouse and was a participant on Season 13 of Hell’s Kitchen with Gordon Ramsay. In 2015, as Chef de Cuisine at Tillman’s, she participated in Fort Worth Magazine’s Top Chef competition.