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Southlake Style

Local Flavor - Fired Up

Jul 19, 2013 09:05AM ● Published by tina

Enjoy TruFire's Texas pecan and fig salad and chicken sandwich with a chilled white wine this summer on the patio.

TruFire Kitchen & Bar Delivers Delicious Fare in the Square

When it was announced late last year that TruFire would take over the Southlake Town Square Main Street space once occupied by Jack’s Porch and sports tavern X’s And O’s, many locals wondered how long the restaurant would last. Then the progressive American concept, which serves from-scratch Mediterranean- and Italian-inspired dishes, handcrafted specialty cocktails and house-made syrups and sours, opened May 30 to rave reviews and big crowds. With a casual-meets-upscale vibe and spacious patio, TruFire’s Southlake location — its second following the successful flagship in Frisco, conceived by restaurateurs David Kazarian and Jay Clark — is quickly becoming a popular place to dine.

In early June, we headed over to the restaurant during lunchtime to see what all the fuss was about. Unfortunately, it was a rainy day, so we opted to enjoy our meal indoors. As the cordial hostess led us to a high tabletop, we noticed many other tables were already packed with people. Immediately after we were seated, the waitress arrived to take our drink orders — iced tea and club soda with lime for a midday work lunch — while we browsed the menu. Trufire’s take on appetizers included unique plates like crab dip, fire-charred artichoke and Philly bruschetta. We settled on their sweet fries ($8), which were thick-cut, spritzed with a lemon-zest and spice blend, sprinkled with Parmesan and served with tasty garlic ketchup and a lemon aioli. We won’t hesitate to admit that we scarfed them down.

It was even harder to choose a main course, but we ended up selecting the Texas pecan and fig salad with chicken ($11 for a small/$17 for a large) and the chicken sandwich on a whole-wheat bun ($10). The salad, a TruFire customer favorite, consisted of fresh organic greens, pears and peppered sweet Texas pecans all tossed with crumbled bleu cheese and black mission fig dressing. The chicken sandwich, one unlike we’ve ever experienced, came succulently grilled and topped with mixed greens, prosciutto, mozzarella, garlic, tomatoes and mayo plus flavorful Italian dressing — the side of thin-cut fries provided a light contrast to the sweet fries appetizer.

TruFire offers many more distinctive dishes, from pizza (dough made fresh daily) to spicy garlic noodles (tossed with shrimp and chicken) to the turkey burger (lean meat topped with manchego cheese), as well as dessert delicacies like flourless chocolate cake and a caramelized banana split. With a sizeable wine selection and 3 to 7 p.m. happy hour daily, TruFire should quickly establish itself as a go-to eatery during Southlake’s relaxing summer days.

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