Consider this your weekly happy place, offering incredible deals on incredible foods every week in your local store. Discover the latest hot deals and peak-of-season picks.

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Dinner for Two

Leave the cooking and cleaning to us. Pick up dinner for two, complete with two entrées and sides. Just add a bottle of wine to round out the meal.

Tonight's Meals

Yankee Pot Roast

Yankee Pot Roast with Oven-Roasted Vegetables, Garlic Mashed Potatoes, and Honey Whole Wheat Dinner Rolls

Buffalo Blue Cheese Meatballs

Buffalo Blue Cheese Meatballs with Garden Salad with Blue Cheese Dressing, and Roasted Rosemary Potatoes

Map to the store
store hours
8am-10pm
Address

4651 West Fwy
Fort Worth, TX 76107

growler bar hours
Mon-Sat 9am-10pm Sun, 12pm-10pm
cooking school hours
Mon - Fri, 9am-5pm
catering hours
Mon-Sat, 9am-7pm
Main

817-989-4700

Catering

817-377-9307

Cooking School

817-377-9005

In-Store Café

In-Store Café

Dash in and dine – no reservations needed. Find dozens of great options, from salads to burgers to entrées, made to order, right here in our store café.

Cafe Hours
7:30am-10pm
In-Store events

In-Store events

What’s going on in your store or coming up? Check here for all the local news and events specific to your local store.

October 25, 2017

USS Fort Worth Celebration: Party on the Patio

Store News

July 31, 2017

How to Hatch

Officially the 22nd Hatch Chile Festival starts, Wednesday August 9th, but Mother Nature turned up the heat in New Mexico, or as we like to call it “The Land of enHATCHment,” and we have peppers a bit earlier than we anticipated. So whether you are looking for fresh or freshly roasted peppers they are here for you in the Produce department, just waiting for you to scoop them up. The first thing you are going to want to do when you get to the store, is pick the perfect pepper. Below are a few things to look for in your Hatch Chiles: Now, the first time I cooked with Hatch Chiles I grabbed a package of our store-roasted peppers and called it a day, to be honest. But then the next year I knew I was ready for a bitRead More

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