Maiden: Fine Plants & Spirits (1216 6th Ave, Fort Worth), North Texas’ first fine dining vegan concept from Spiral Diner & Bakery founders Amy McNutt and James Johnston, announced they officially opened.
The cruelty-free dining concept is the evolution of decades of investment in the vegan dining experience in Dallas/Fort Worth. Realized after many years of planning and reputation building in North Texas, Maiden is the third concept opening in Spiral’s vegan stronghold in Fort Worth’s Near Southside District; this block at the corner of 6th and Magnolia Ave offers a cruelty-free choice for every palate from sweet treats and comfort food to elegant cuisine.
Maiden is devoted to showcasing the plentiful possibilities of vegan ingredients and leads with the idea that vegan dining is limitless. Maiden: Fine Plants & Spirits will explore gastronomy using curiosity and a dedication to tender-hearted dining while pushing beyond the bounds of what people think is possible for conscious cuisine.
The vegan eatery will offer a two to three-hour (time frame is dependent on the number of guests in a party), $150 seasonal tasting menu consisting of entirely plant-based courses. The 2100 sq ft new dining concept will focus on seasonality, artful plating, and will seat 50 guests with two turns per service. Prepaid reservations will be required and can be made via Tock. Upon payment, patrons can add one of three drink pairings, including a wine pairing, a dynamic mixed-drink pairing that includes sake, cocktails, beer, zero-proof cocktails, and teas, and a zero-proof drink pairing. A-la-carte drink options will be available as well. For those looking for a more casual experience, Maiden: Fine Plants & Spirits will offer first-come, first-serve seating at the bar and a leisurely outdoor lounge with limited service. A vegan cheese board will be available alongside various drink options.
The sensorial journey will begin with an 8-Course Spring Menu, including Lemongrass Grapefruit Consommé; Roasted Parsnip filled with confit zucchini and walnut, served with sourdough bread and shallot jam; a play on potato-leek soup.
When planning the three-hour tasting menu’s pacing and flow, Amy McNutt, Founder and Executive Chef of Maiden: Fine Plants & Spirits, said in a statement: “Maiden is all about time. The time devoted to forging our beautiful space. The time to thoughtfully compose each course. The time you grant yourself as a guest to relax and relish the experience. And now, finally, it is time to present Maiden to the great state of Texas. I can hardly wait!”