When We’re Open
Tuesday - Thursday
Saturday & Sunday Brunch
Served until 3pm
Open late Tuesday - Saturday
Ruby Gypsy Paint Party10Aug 2016- 6:30PM -
Ruby Gypsy Paint Party at Vintage Grill and Car Museum
Call Kelli at (817) 374-2697 to reserve a seat.
Only 15-20 seats available.
Price is $30 and includes all supplies needed to paint.
Second Wednesday of every month.
Food and drink available as additional purchases.
A Ruby Gypsy painting by Kelli!
- Jun 28, 2016
Vintage Grill and Car Museum is now using flok to connect with and reward our customers. flok is a mobile app rewards program you can download to your phone (available for Android and iPhone). Once you set up an account, sit back, relax and let the rewards come to you. Download flok today and get rewarded!
- Sep 15, 2015
by Ilene Jacobs | dfw.cbslocal.com
While it’s commonly billed as a classic southern staple, the union of chicken and waffles didn’t actually originate in the south. Though its exact origins have been the subject of debate among food historians, many recognize that the delicious duo began a rise to fame in 1938 at the Wells Supper Club, a late night jazz haunt in Harlem, New York. Regardless of where chicken and waffles began its journey, there’s no denying that the sweet and savory mash-up is flying onto restaurant menus all over town.
- Apr 01, 2015
by Malcolm Mayhew | Special to DFW.com
Fort Worth is filled with an almost uncountable number of restaurants serving burgers, fried chicken, steaks, ribs, seafood, french fries and other forms of American comfort food. But do those restaurants have a ’64 Lincoln Continental in the back, the one that Lyndon B. Johnson drove around his ranch?
That’s one reason those who love Americana culture and food should make the drive 30 miles to the west of Fort Worth, to Weatherford’s new Vintage Grill & Car Museum. For classic car buffs, there’s 11 other reasons to go, all of which are lined up in an old garage converted into a museum.
The other reason to make the jaunt is the diner-style food, done well and often creatively, at the hands of a chef known to those both here and there, Jerrett Joslin. Read more