How FB Society Is Developing Some of DFW’s Most Successful Restaurants | Eater Dallas
"Built around a kegged-wine program that took time to convince traditional winemakers to accept — “We would go to Aspen Food and Wine to talk to the winemakers, and they’re like, ‘We don’t want to keg. We don’t want to do screwoff corks.’ It was hard.” — the concept favors contemporary design (shiny, thin steel kegs, subway tile, smooth lines) so the wines remain the focal point. Menus are intentionally simple to let ingredients shine, with examples across the group's portfolio including a goat cheese fondue using locally sourced goat cheese, a 24-ounce bone-in ribeye from 44 Farms, and a Farmer’s Market Soup that repurposes leftover, locally sourced produce. The brand has seen broad expansion beyond its Texas origins, with multiple locations in DFW, Houston, and Austin and additional sites in states such as Florida, North Carolina, Virginia, and Washington, D.C." - Courtney E. Smith
