Tim Love’s 14th hospitality concept is officially open. Stewart’s Croquet & Cocktails debuted on May 12 in Fort Worth, Texas, situated along the Trinity River next to a couple of Love’s other projects: Hotel Otto, a “micro-resort” featuring eight shipping container bungalows and a pool, and Italian restaurant Gemelle.
Stewart’s is named for Love’s father and is inspired by English country clubs. But rather than an exclusive enclave for monied bluebloods, it’s described as “a country club for the people.”
The menu features country club favorites. Photo: Marple Creative
Love explained that he grew up playing croquet with his dad at the family farm in Tennessee. That’s part of the inspiration behind Stewart’s. But the biggest reason he’s opening this concept now is because he thinks it’s “cool” and that people will have a lot of fun here.
“There’s nothing else like this out there right now,” said Love. “It really comes down to the space. When you find a spot with character, with something unique, you build the concept around it. That’s what I love about what I do, seeing the potential in a space and turning it into something special.”
The space includes an 1,100-square-foot building that seats 28 inside, and a 15,000-square-foot outdoor area with two croquet courts that can accommodate up to 12 players per court.
Two croquet courts can accommodate up to 12 players each. Photo: Zach Simmons
The Stewart’s menu takes a high/low approach, putting a luxurious spin on bar food. Guests can order caviar bumps, shrimp cocktail, and lobster rolls as well as burgers and hot dogs, but the burgers are made with wagyu beef and the hot dogs can be topped with caviar. There are also salads, sandwiches (a double-decker club, a croque monsieur), and plates like fish and chips and roast tenderloin with mashed potatoes.
The bar is making a variety of signature and classic cocktails, and a roving Martini cart lets guests customize their drinks tableside, choosing from a selection of gins, vodkas, bitters, and garnishes.
The bar seats 28 people inside and is joined by a 15,000-square-foot outdoor space. Photo: Zach Simmons
Venues that blend food and drinks with entertainment — aka “eatertainment” — are extra popular these days, with hybrid models embracing pickleball, golf, high-tech shuffleboard, and other activities.
A Houlihan Lokey report last year found that 78% of millennials expressed a preference for eatertainment venues over other products, and 70% of all surveyed consumers indicated favor for eatertainment over casual dining. Restaurateurs have taken note.
Select dishes include a croque monsieur, lobster rolls (pictured), and caviar-topped hotdogs. Photo: Marple Creative
“It gives people a reason to stay longer, and something to do besides just hang out and drink — which, don’t get me wrong, I’m always good with,” said Love. “But when there’s something to play, something simple like cards or croquet, it just adds another layer of fun. More time spent equals more money spent in the establishment, which is always good for profit.”
At Stewart’s Croquet and Cocktails, Love said guests can engage without a lot of physical effort, but they’re still outside, walking around, and connecting with people.
“That really resonates right now,” Love added. “People want experiences — that’s a given. But how we deliver those experiences? That’s where you’ve got to get creative. That’s where the magic happens. Plus, adding a competitive element keeps people coming back. You might not have won this round, but you’ll keep trying.”
