Crêpes, Crab, Cheese and Chocolate: A Look at This Year's Iron Fork Eats

Iron Fork, our annual showcase of the best of DFW food, is coming up fast. Today, we're announcing a few of the 40 participating restaurants — and the two chefs who will go head-to-head in our Iron Fork Chef Competition. The two chefs duking it out on April 27 at Centennial...

By Beth Rankin

March 22, 2016

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Iron Fork, our annual showcase of the best of DFW food, is coming up fast. Today, we're announcing a few of the 40 participating restaurants — and the two chefs who will go head-to-head in our Iron Fork Chef Competition. The two chefs duking it out on April 27 at Centennial Hall: Jermaine Brown of Julia Pearl Southern Cuisine and Oliver Sitrin of Blind Butcher.

Chef and restaurateur Kent Rathbun will moderate the epic throw-down, which pits talent from two very different restaurants against each other. Southern versus cured meats! Grits versus duck pastrami! What a rivalry.

Along with the chef competition, there will be beer, wine and cocktail tastings and, obviously, a metric ton of food. Here's a small sampling of the restaurants participating in this year's Iron Fork — this list will only get bigger between now and April 27:

Antojitos Tacontento
Asador
Back Home BBQ
Bridge Bistro
bukU Modernist Cuisine
Cinco Tacos Cocina & Tequila
The Common Table
Company Cafe
The Crab Station
Crisp Salad Company
Crossraods at House of Blues
Dandelion Cheesecakes
Full City Rooster
Hutchins BBQ
Jonathon's Oak Cliff
LUCK
Mozzarella Company
Pollo Tropical
Snappy Salads
Tap & Tavern
Topgolf
Twenty Seven
Social Ice
Chocolate Secrets
Brickhouse Tavern + Tap
Scardello Artisan Cheese
Whisk Crepes Cafe

Grab tickets ASAP to save cash — prices go up on March 25, but right now, you can snag GA tickets for $35 and VIP tickets for $65.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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