Wood-fired · Near Southside, Fort Worth · Chef Emory Calder
Dinner from the fire. Sides from the garden. No ceremony.
A mesquite hearth, garden beds out back, and a menu that changes with the seasons instead of the decade. Come hungry, dress how you like, sit where you can watch the flames work.
Tonight at the restaurant
Tonight at the Table SAMPLE
Six or fewer? Book online in a minute. Reserve →
A taste of the menu
What the fire is doing lately.
Dry-aged ribeye, 28 days
Mesquite coals, smoked bone marrow butter, charred spring onion. The reason the hearth counter books first.
Whole redfish on the half shell
Skin-down over the fire, green chile butter, grilled lemon. Comes with a stack of tortillas for a reason.
Charred carrots & whipped feta
Out of the beds behind the kitchen, blistered hard, honey and urfa. The dish vegetarians bring carnivores to try.
No phone tag, no hold music
The table tonight. The event priced by dessert.
Ask anything, anytime
The assistant answers menu, allergy, and parking questions instantly — including at 4pm when you're deciding where tonight happens.
Events priced in 20 seconds
Party size, style, bar — the Garden Room estimator gives you a real per-head range before you email anyone. Run it →
Reserved in a minute
Date, time, party size — confirmed by text, reminded once, never spammed. Reserve →
Reviews
4.8 stars · 512 tables.
"Sat at the hearth counter and watched them cook our whole redfish start to finish. The carrots — the CARROTS — are what I dream about. Booked online at 4pm for 7:45 same night."
"Asked the website about a rehearsal dinner for 28 and had a per-head number before my fiancé finished parking. The Garden Room night itself was the best meal of the whole wedding week."
Tonight, or a night to remember.
Tables book online in a minute; the Garden Room prices itself in twenty seconds. Either way, the fire's already lit.