<body><div><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3C1wBL_1H3Jacs400" alt="https://img.particlenews.com/image.php?url=3C1wBL_1H3Jacs400" width="980" height="551" ></figure>At a time when Michelin stars, James Beard Awards, and other culinary trophies seem top of mind for many Fort Worth chefs, it's nice to be reminded that cooking doesn't always have to be such serious business.David Hollister certainly hasn't forgotten. One of the city's most talented chefs, Hollister has long managed to sneak a little amusement onto his menus, whether through cleverly named sandwiches, unusual flavor combinations, or whimsical desserts, at restaurants he's worked in, managed, or owned over the years.Now, he's brought that sensibility to what may be his most playful project yet: Drinks N’ Such, a sprawling new indoor-outdoor restaurant and sports bar near TCU."I wanted a place where people could come hang out, have a few drinks, watch a game, and eat some really good food," Hollister says. "It's that simple."Located at 2736 Stanley Ave., Drinks N’ Such combines the familiar hallmarks of a sports bar — multiple TVs, full bars, games, and a spacious courtyard — with a food program that goes well beyond the usual game-day fare.The food comes courtesy of Le Cluck, Hollister's chicken-focused restaurant operating inside Drinks N’ Such. Here, the Fort Worth native puts his own spin on familiar bar food, including wings offered with a choice of 10 housemade sauces, among them Texas bourbon-pecan barbecue, chipotle burnt honey with Alabama white barbecue sauce, and a PB&amp;J concoction made with Thai peanut sauce and guava-chile de árbol jam.Elsewhere on the menu, Hollister has introduced a $14 chicken nugget topped with brown butter crema and caviar. There's also a Southern Yardbird plate with buttermilk chicken tenders, Wagyu tallow fries, and a biscuit with whipped molasses butter, chicken-stock cream gravy, and hot honey. Sandwiches include a sriracha-honey fried chicken thigh with crispy leeks and white miso aioli, plus a burger made with Akaushi beef and brown butter-caramelized onions. Other dishes include pickle-brined onion rings, chicken-bacon-ranch croquettes, and tallow-fried oyster mushrooms with basil-serrano ranch. Dessert brings bourbon whiskey s'mores with a housemade bourbon marshmallow.<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1GmwJj_1H3Jacs400" alt="https://img.particlenews.com/image.php?url=1GmwJj_1H3Jacs400" width="980" height="653" ></figure>"I've always been fascinated with flavors from different parts of the world," Hollister says. "And I don't really have any rules about where those flavors belong."His goal is to surprise people without making the food intimidating, he says. "I don't want people to need a culinary dictionary to understand the menu," he says. "I want them to recognize what they're ordering, but maybe not recognize everything they're tasting."Hollister also has a soft spot for the old Fort Worth cafes and diners where the daily specials were as much a part of the routine as the regulars sitting at the counter. He's bringing some of that tradition to Drinks N’ Such with rotating blue-plate specials, such as meatloaf, chicken-fried steak, lasagna, and pork chops."I remember those old neighborhood restaurants where you knew what was cooking depending on what day it was," he says. "There's something really cool about that."Drinks N’ Such is a partnership among Hollister, Clayton Grunewald, Tino DeFranco, Drew Boatman, and Dan Shooks, who also developed the bar program. Its name honors the late Fort Worth hospitality veteran Raymond "Ray" Hernandez, whose habit of inviting friends out for "drinks and such" inspired the concept.Hollister and his partners want Drinks N’ Such to be the kind of neighborhood hangout people return to, whether there's a game on or not."I want Drinks N' Such to be a neighborhood bar first," he says. "Somewhere people feel comfortable, where nobody takes themselves too seriously. But just because we're a sports bar doesn't mean the food has to be an afterthought."Drinks N’ Such | 2736 Stanley Ave. | instagram.com/drinksnsuch</div></body>

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At a time when Michelin stars, James Beard Awards, and other culinary trophies seem top of mind for many Fort Worth chefs, it's nice to be reminded that cooking doesn't always have to be such serious business. David Hollister certainly hasn't forgotten. One of the city's most talented chefs, Hollister...

Drinks N’ Such Serves Up Good Grub and a Helluva Time

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At a time when Michelin stars, James Beard Awards, and other culinary trophies seem top of mind for many Fort Worth chefs, it's nice to be reminded that co

Drinks N’ Such Serves Up Good Grub and a Helluva Time

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