Ex-Pakpao Chef Eddy T. is Opening BITE in Fort Worth

But it bites that he's not cooking Asian food anymore.

Chef Eddy Thretipthuangsin  will be donning a new chef suit in Fort Worth. (photography by Kyle Pennington)
Chef Eddy Thretipthuangsin will be donning a new chef suit in Fort Worth. (photography by Kyle Pennington)

Holy moly. We don’t know what exactly went down between Pakpao owners, Richard and Tiffanee Ellman, and Eddy Thretipthuangsin (the chef they lured all the way from Naples, FL) , but I have a feeling it has something to do with what just hit my inbox. The ex-execuchef of Pakpao in the Design District, who ended his relationship with the Thai restaurant he helped open, has already moved on to a different pasture. They split up last month.

The good news, first: Eddy T. will be staying in the Dallas-Fort Worth area. He’s not moving to Thailand to cook for the royal Thai family (again) anytime soon.

What’s fitting, to say the least, is that he’s opening a place called BITE, a lunch destination in Fort Worth’s Cultural District. It’s straight-up, upscale American food. Eddy will do wonders, but keep in mind this jolly chef used to cook for the Thai princess.

Here’s what the press release has to say about BITEt:

The James Beard featured chef will open BITE, an urban culinary experience, in early spring in Montgomery Plaza on West 7th in Fort Worth’s Cultural District.

The 160 seat restaurant’s modern rustic interior will be warm and inviting and will be the perfect complement to the clean, semi-formal service Thretipthangsin plans.  “We know that Fort Worth diners are both sophisticated and practical,” notes Thretipthuangsin.  “We want BITE to be approachable enough to be a great lunch destination, with the kind of food appropriate both for every day and for celebrations.”

BITE’s seasonally-changing menu will be highlighted by an ample selection of SMALL BITES, small plates perfect for sharing, and BIG BITES, more substantive entrees.  Featured small bites include Lamb Meatballs with a Fois Gras Crème Sherry and Wild Mushroom Artichoke Truffle Flatbread with Manchego Cheese.  The approachable SMALL BITE menu ranges from $8-$14.  The big bite menu includes a Seared Long Island Duck Breast with Black Cherry Demi Glace, innovative Scallop and Grits, Braised Short Ribs with a Balsamic Glaze and house made Lobster Ravioli.  Each evening’s menu will feature a seasonal seafood entrée and a cut of the day, often prepared on the restaurant’s wood-fired grill.  Most entrees at BITE will range from $16-30.

The menu is complemented with a selection of salads and flatbreads, perfect for a quick bite, as well as soups and sandwiches.

The restaurant’s destination bar will be headed by Chef Eddy’s brother Chris Thretipthuangsin, who has designed an impressive signature cocktail list.  The bar will also feature an affordable wine list featuring selections by the bottle and by the glass from around the world, and a craft beer selection, featuring both regional specialty beers and guest favorites.’

BITE is scheduled to open this spring.