Last Call: Wednesday, March 02, 2005
A D V E R T I S E M E N T
A D V E R T I S E M E N T
Michaelís Chills Out


Michaelís Restaurant & Ancho Chile Bar has seemingly forever been the place to get a good meal or a great martini or just nosh on awesome bar food ó all in the presence Fort Worthís upperest upper-crusties. There really isnít another hang-out around where buxom Botoxed beauties intermingle with the nouveau riche, frat daddies, and card-carrying members of Viagra Nation. The drinks usually flow until the wee hours of the morning.
Not anymore.
Proprietor Michael Thomson wants to find his roots, so to speak, to go back to what made him fall in love with luxurious living in the first place ó the food.
Part of the reason for the change? In late January, Richard G. Rambo, a driver for Miller Brewing Company who had been drinking at Michaelís that evening (and earlier at Railhead Smokehouse), left the bar, got into his company vehicle, and wrecked into the scene of an earlier accident involving a mother of two, Cay deVlaming. Rambo received minor injuries. DeVlaming was pronounced dead hours after the crash.
ďWhat happened was tragic, one of those things that everybody in this business sooner or later experiences,Ē Thomson said.
That partly explains why he decided to move up closing hour from 2 a.m. to midnight on his three busiest nights. But it was also ďa business decision,Ē he said.
ďIím a chef. Iím about cooking,Ē Thomson said. ďIím not about late-night bar business. I canít run a place from [8 a.m.] to [4 a.m.]. If we are to lose some of the people accustomed to the late-night hours, we can replace the business with people who come earlier in the evening.Ē

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