gather ‘round

Down-home Texas cuisine meets city sophistication at Bricks and Horses

Inspired by the rich ranch culture and agricultural bounty of the West, Bricks and Horses is a modern iteration of a seasonal chophouse that is situated along the iconic bricks of Camp Bowie Boulevard. Enjoy the best of Texas fare, with reimagined American classics and locally raised beef taking center stage, complemented by table-side carving and a revolving pie cart. The restaurant is open seven days a week. Perfect for a quick breakfast, business lunch, or making memories on a special occasion.

Pull up a chair.

The Bar at Bowie House

Transforming from an ideal place for a casual morning coffee into a relaxed setting to wile the day away, The Bar at Bowie House centers Fort Worth’s bustling social scene. If you’re a whiskey fan, we’ve got a vast selection of the best; martinis are made tableside, and there will be Texas-sized bar bites to munch on while you imbibe.

Visit us nightly from 4-6PM for our house social.

Antonio Votta

executive chef

Chef Antonio Votta, Executive Chef for Bowie House, Auberge Resorts Collection developed his passion for cuisine in his formative years, graduating from the prestigious hospitality school at the University of Nevada, Las Vegas. Chef Votta honed his craft working under acclaimed culinary visionaries in San Francisco and training with Michelin star groups, such as M.B. Post, and the MINA Group. He has dedicated years to developing recipes through ever-evolving menus, sourcing only the finest ingredients from each region.

Today, Chef Votta is carving his niche in Fort Worth’s thriving culinary scene. He is establishing his heritage in Texas by creating a menu that honors the bounty of the land and local purveyors across the entire Lone Star State. Using artful creativity and his entrepreneurial spirit, Chef Votta's method to this new epicurean institution is both refined and imaginative.