The Dish: Chefs from Fort Worth restaurants shake things up at rattlesnake cook-off

I grew up eating my fair share of unusual foods, but I have to admit I’ve never eaten rattlesnake. I know somebody who has, though, and he told me he thinks it tastes like chicken, adding that some say it tastes “like tilapia and chicken had a baby.” 

For all you adventurous foodies and rattlesnake aficionados — or anybody who wants to know if it really does taste like chicken — there’s a Rattle Battle cooking competition noon-2:30 p.m. Sept. 27 in the Fort Worth Stockyards. Show up to watch 15 chefs from area restaurants competing to see who can prepare the best rattlesnake-based dish. Attendees vote for their favorites, the top three chefs move into the final round, and the winner scores a 3-foot-tall rattlesnake statue.

The contest is presented by TX Whiskey and hosted by Tim Love, chef and restaurateur. General admission tickets go for $50, offering 12:30 p.m. entry and cash bar access. A VIP ticket gets you in a half hour earlier and open bar service. Both include unlimited tasting.

Here are a few of the restaurants and chefs competing.

Ático Fort Worth represented by chef Zach Lewis

The rooftop tapas spot and bar situated atop the SpringHill Suites hotel is one of Love’s Fort Worth Stockyards restaurants. The Spanish-flavored menu shows flatbreads, charcuterie and dips served with bread or veggies, leaning mostly toward red meat and seafood. Among the “grilled and roasted” options are cockles, seared foie gras, skirt steak and oysters, while the “smoked and cured” offerings include brisket, deer sausage and pork tenderloin. They serve several iterations of Iberico ham. 

Zach Lewis, Ático’s chef de cuisine, graduated with honors from Le Cordon Bleu, according to the restaurant’s website, and employs “classical training with a modern twist.” His culinary background includes a stint at Del Frisco’s Grille and as sous chef at River Ranch Stockyards. 

2315 N. Main St., Fort Worth; 682-255-5112

Panther City BBQ represented by chefs Ernest Morales and Chris Magallanes

Smoked barbecue is this Southside joint’s specialty, so it’s no surprise smoked meats start off the menu. Smoked bologna, brisket guisada, barbacoa and turkey breast appear in this category, but so does jalapeno cheese sausage and beef garlic sausage, both priced by the link. They also do sandwiches, like the Southside Slammer, which is loaded with brisket, pulled pork, jalapeno cheese sausage, smoked bologna, coleslaw, pickles, onions, jalapenos and barbecue sauce.

The sides are classic barbecue pairings with one or two spiced-up options. Literally. Spicy smoked mac and cheese and spicy vinegar slaw are both on the table, along with collard greens, cream corn and dill potato salad. 

201 E. Hattie St., Fort Worth; 682-250-4464

Emilia’s represented by chef Preston Paine

The Crescent Hotel’s executive chef Preston Paine is bringing a white bean and rattlesnake chili to the competition, which he will serve alongside pickled green tomato chow chow, according to a press release. Paine helms the hotel’s Mediterranean restaurant, Emilia’s, which offers breakfast, brunch, lunch and dinner services. 

Brunch at Emilia’s balances savory and sweet. Butter makes everything better, so their breakfast sandwich is served on a croissant and has scrambled egg, bacon or sausage, cheddar with either galette pastry or fruit. Avocado toast, a wagyu beef breakfast burger, and steak and eggs round out the savories. Those with a sweet tooth might also consider the peaches and cream French toast or sweet potato waffle with spiced maple butter. 

3300 Camp Bowie Blvd., Fort Worth; 817-661-1855

We’d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org. 

Erin Ratigan is a freelance journalist and writer specializing in narrative news features. You can find her on X @erinratigan.