Step into the world of refined dining at 61 Osteria, where elegance takes center stage in every aspect of the experience. This new Italian venture, led by executive chef Blaine Staniford and restaurateur Adam Jones, has captivated Fort Worth with its exquisite offerings.
Among them, the Serpente, a visually stunning sixteen-inch-long pasta creation, has quickly become the talk of the town. Unlike its namesake, this serpent is not made of rattlesnake meat; instead, it features ricotta-filled, beurre blanc-lavished goodness, complemented by buttery sautéed hen of the woods mushrooms. This dish alone is reason enough to visit this must-try establishment.
