360west feature: Brie with Cherry Compote Recipe
Brie with Cherry Compote

360west feature: Brie with Cherry Compote Recipe

Brie with Cherry Compote

Brie with Cherry Compote

by June Naylor | photo by Ralph Lauer | December 2017 | 360westmagazine.com

Since opening last winter, The Lazy Moose on Fort Worth’s Magnolia Avenue is known as much for its cocktail, beer and wine selection as its booze-friendly noshing. Co-owner Vance Martin, whose nearby Lili’s Bistro is another popular destination, creates simple small plates that pair easily with adult beverages. His baked brie topped with cherry-rosemary compote is easily made at home, and it’s one we’ll enjoy with bubbles throughout the holidays. The tart cherry and sweet brandy are tempered by the citrus, and the mustard complements the cheese’s earthy, creamy notes. Choose a rosemary focaccia or a warm, crusty French or sourdough baguette for serving.

BRIE WITH CHERRY COMPOTE

Serves 4 to 6

  • 1 1/2 cups dark cherry pie filling
  • 3/4 cup dried tart cherries
  • 1/4 cup brandy
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon coarse black pepper
  • Zest and juice from 1 orange
  • 1/4 cup lemon juice
  • 1/2 cup unsalted butter to finish
  • 8-ounce wheel brie, at room temperature
  • Sprig of fresh rosemary for garnish

Combine pie filling, dried cherries, brandy, mustard, rosemary, pepper, orange juice nd zest, and lemon juice in a saucepan over medium heat and stir for 5 minutes. Add butter and stir; remove from heat.

Heat oven to 350 degrees. Place wheel of brie on a baking sheet lined with parchment paper. Spoon compote atop the brie — 3 to 4 tablespoons or whatever amount you like — and bake for about 10 minutes. Transfer to a serving plate or platter, top with sprig of rosemary and serve with bread.

FW Weekly Critic’s Choice!

FW Weekly Critic’s Choice!

What an honor to have received the 2017 Fort Worth Weekly’s Critic’s Choice Award for BEST APPETIZER! As some of you may know we revamped our menu a few months back and it appears that was a good move! Here’s the review from the Weekly! What’s your favorite snack at The Lazy Moose?

Appetizers

Critic’s choice: 

The Lazy Moose, 1404 W Magnolia Av, 682-708-3822. Although it’s a new addition to the heart of West Magnolia Avenue, The Lazy Moose is no gentrified trust-fund-baby bar. The laid-back, rustic space is a collaborative effort between Vance Martin, chef/owner of nearby Lili’s Bistro, and David Shaw of Shaw’s Patio Bar & Grill. A good chunk of the menu is tapas-style appetizers: a warm, melty brie cheese topped with cherry-rosemary compote and served with focaccia slices, mac ’n’ cheese bites, or hot tots –– a nacho-like concoction with tater tots as the base for the melting cheese, bacon, and jalapeños. If you’re in the mood for standard bar food, try the loaded potato skins or the fried pickles.

Getting Lazy on Magnolia!

Getting Lazy on Magnolia!

by mooseadmin

by Trey Chapman

When I was a teenager, you didn’t want to be anywhere near Magnolia Ave. in Fort Worth. Magnolia Ave. was full of all kinds of surprises. Surprises you wanted no part of, for any reason. But that was then, and this is now! Magnolia Ave. is one of the hottest places to be in the Fort Worth-Dallas area these days. It has changed so much with all the new construction, remodeling, and updates that it’s only getting better by the day. Magnolia is full of restaurants, bars, art galleries, shops, retail spaces, and they’re building two new hotels called, “Boutique Hotels.” It’s just a fantastic place to dine, drink, socialize, shop, and get your art fix on.

A friend of mine called me a month ago and said, “Trey, have you been to the ‘Lazy Moose’ on Magnolia Ave.? You would love it!”

To which I replied, “‘Can’t say I have!” After I had received that phone call, I started thinking, “‘Lazy Moose,’ that’s a cool name.” I kept picturing a moose, just strolling down Magnolia taking his time- slow and steady! I couldn’t take it; I immediately headed for the Lazy Moose. When I opened the door and heard, “Hello, come on in!” I knew I was going to like it. If you follow me at all, you know I love it when folks make an effort to acknowledge you after entering, it lets you know they care.

I started looking around, and I saw a big fireplace, some leather couches, and chairs. I saw beautiful tables, comfortable bar stools, and noticed animal mounts hanging on the walls. I took in the dark, rich colors around me and the bar area. They have the furniture set up in the shape of a small living room so you can socialize and well, get lazy at the Lazy Moose. Once you sit in the comfortable chairs or those fluffy couches, you won’t wanna get up.

The staff is super friendly, helpful, and enjoyable to be around. The Lazy Moose offers craft cocktails, beer, wine and all kinds of reasons for you to relax and unwind. One of the many great things about this establishment is the incredible chef-driven menu featuring some tasty, creative cuisine. I’ve tried just about everything on the menu, and I’ve thoroughly enjoyed all the deliciousness they offer in each and every dish. I love the “polenta fries,” “moose wings,” and “sweet potato fries!”

I see new places open every day in the Fort Worth-Dallas area, but the Lazy Moose is definitely a great treasure. You can stop in for a glass of wine or a snack and unwind for a bit. You can meet friends and socialize all night, or you can even stop by solo, get cozy, have a cold one, and feel right at home. Whichever you choose, I would get to the Lazy Moose ASAP to get L-A-Z-Y. I’ve been back five times now and can promise you; you will fall in love with the moose- I sure did! Be sure and tell Jason and the team hello!

Love Y’all and God B

Trey (Chow Down) Chapman

It’s Lazy Moose Time

It’s Lazy Moose Time

A collaboration between two long-time Magnolia restaurateurs yields some good eats and creative drinks.

Fort Worth Weekly

By Laurie Barker James Fort Worth Weekly | March 1, 2017

If you’ve been around the Near Southside over the last decade, you’ve probably watched with equal parts joy and consternation as the neighborhood has changed. Old standby restaurants have come and gone, to be replaced by startups run by upstarts (many of which have also come and gone). Good news: The Lazy Moose is no gentrified, trust fund-baby bar. Located in the heart of all the action, West Magnolia Avenue, the laid-back, rustic space is a collaborative effort between Vance Martin, chef/owner of nearby Lili’s Bistro, and David Shaw, who opened Shaw’s Patio Bar & Grill with wife Ann Diakis-Shaw in the building formerly occupied by Scampi’s Mediterranean Grill. Old timers will remember Theo Shaw, Ann’s father, who helmed the kitchen at Scampi’s in the 1990s, when the expansion of Magnolia’s food and booze options was only a dream.

David Shaw and Vance Martin

David Shaw & Vance Martin

On the evening my dining companions and I visited Lazy Moose, Shaw was making the rounds and overseeing the brief, inventive menu. The server told us there were plans to hire a chef. With Martin helming the menu thus far, the selections tended toward the unusual and creative.

The bill of fare is divided between appetizers, salads, and larger sandwiches. The chicken wings are a nod to classic bar nosh –– four huge, meaty, juicy flash-fried wings seasoned inventively with Thai-spiced lime and lemongrass instead of Buffalo sauce. And the sweet potato brie was novel. Cubed, soft-sautéed sweet potatoes mixed into a sweet brown sugar-and-cinnamon sauce covered a nice size triangle of perfectly gooey brie. Raisins and nuts added texture to the otherwise soft dish, which could easily double for dessert.

Green chili polenta fries were a great take on pub grub cheese fries. Six slabs of lightly crispy-creamy polenta had been arranged Jenga-style on a plate and covered with a spicy green chili sauce offset by mild melting cheese. Thicker and more luscious than French fries, the polenta fries were possibly the most stellar thing on the appetizer menu.

From the sandwich side of the menu, the soft shell crab bahn mi (sic) provided a generous helping of crab (soft fried tentacles and all) heaped with slices of ham, shaved veggies, and a spicy aioli on top of a toasted sourdough bun. The thing was messy and almost impossible to share, but it tasted delicious, and the crab was immaculately fresh.

The tenderloin sandwich with pears and Gorgonzola cheese on a crunchy baguette was a little easier to eat, thanks to a portion of beef that was almost buttery in texture. The vinaigrette accompanying the pears and tomatoes atop the meat was sweet/tart, to accent the fruit and balance the tenderloin. Both sandwich plates came with Gorgonzola sweet potato fries (a take on a Lilli’s Bistro classic). Unfortunately, an overwhelming amount of rosemary on the spuds obscured the flavor. Shaking off the excess seasoning got rid of the herb, but it also jettisoned a good portion of the cheese.

There was a single dessert item on the menu when we visited, but we were just too full from eating what amounts to hearty appetizers to even contemplate dessert.

If you land at the Moose on a weeknight before 7 p.m. (the place is dark Monday), you’ll hit a sweet spot of a happy hour. The menu features local and regional beers, a margarita, and an impressive-looking maple bacon cider: whiskey, cider, and maple syrup accented with slices of bacon. The lemongrass martini was exceptional: lemongrass-infused Tuaca with a ginger-lemon sugar rim.

Is the Lazy Moose a really fancy bar or a restaurant with a bar menu that attempts to outstrip the food? Does it matter?