Newest Parker County restaurant “Sizzles!”

WEATHERFORD – Amidst all the road construction in Weatherford, an exciting new culinary experience has quietly emerged. The Wild Mushroom, an upscale steak and seafood restaurant, has opened in Weatherford at 1917 Martin Drive. The restaurant is owned by local industry veterans John Shepherd and Jerrett Joslin whose previous ventures include Randall’s Gourmet Cheesecake and Saporé Restaurant in downtown Fort Worth.

“After studying the market extensively, we saw a definite need for an upscale restaurant and full-service lounge within Parker County,” said Shepherd. “The Wild Mushroom offers a fine dining experience without having to drive into Fort Worth or Dallas, and our full-service lounge will be perfect for socializing after a long day at work or for gathering with friends on the weekend.”

The Wild Mushroom combines two concepts – a fine dining facility and a full-service lounge – into one location. In all, 7,400 square feet can accommodate up to 180 guests. The gently lit main dining room is a woodsy, rustic and spacious area with a warm and inviting ambience. The interior features dark woodwork columns, exposed brick walls, burgundy accents and rustic and modern artwork from the area’s best known artists. Cozy booths align the walls, with tables scattered throughout the open spaces enticing diners to embark on a culinary adventure.

Joslin designed a menu influenced by traditional modern and Texas cuisine with an added level of sophistication. The result? A tantalizing menu that is expertly executed. Portion sizes are generous and the menu features only the highest quality ingredients to offer premium freshness and taste. 

Upon arrival guests will enjoy a basket of freshly baked homemade bread. The menu begins with an array of irresistible appetizers such as creamy lobster bisque sprinkled with large bits of fresh Maine lobster, a tantalizing garlic-butter escargot, or free range quail delicately wrapped with smoked bacon. All will satisfy any craving, leaving you wanting more. Freshly tossed salads, including the popular wild mushroom house salad and a spinach salad tossed with honey poppyseed dressing and topped with strawberries, will delight the senses and prepare guests for their main course. 

Among the main course selections are hand-selected USDA prime and CAB choice beef – the top 2 percent of all U.S. beef – offered in a variety of portion sizes from an eight ounce prime filet to a mouthwatering 32 ounce dry aged prime porterhouse, gently seasoned and perfectly grilled.

From the sea, The Wild Mushroom offers a Chilean sea bass topped with black truffles and creamy butter, big eye tuna, wild Alaskan king salmon, cold water Australian lobster, and Maine diver scallops sautéed in a saffron butter sauce.  Also on the menu are a 16 ounce veal chop, pork chops, chicken fried steak, roasted all-natural chicken and pan roasted duck. Made-from-scratch sauces include béarnaise, bleu cheese, chimmichurri and creamy horseradish.

Some of the family-style sides offered are a scrumptious homemade macaroni and cheese sprinkled with jalapenos and smoked bacon, creamy sautéed spinach topped with ricotta cheese, wild mushroom risotto and garlic mashed potatoes. 

Currently the restaurant is BYOB, with plans for a full-service lounge to open after the first of the year. The lounge features flat-screen televisions, leopard print carpet and a spacious bar seating area. Additionally, two private rooms –both complete with fireplaces – can accommodate 10-70 people for memorable events and festive parties.  The restaurant also houses a small outdoor dining area. 

Exquisite cuisine and top-notch service are the cornerstones of The Wild Mushroom.

“The level of service at The Wild Mushroom is outstanding. Not only was my meal delicious, but the attention to detail and the presentation of all menu items was impressive,” said Dana Schrick, one of many diners at The Wild Mushroom’s recent soft opening.

“The Wild Mushroom will be a comfortable and conveniently located destination where people can dine, host private parties or drop by to socialize,” said Shepherd. “People will come here for more than just a great meal. They’ll come here for a great experience.”

The Wild Mushroom promises to be a restaurant that is easy to like. It is located near the southeast corner of Martin Drive and Main Street in Weatherford and is open for dinner Tuesday-Saturday from 5:30 to 10 p.m. and on Monday nights for private functions. The Wild Mushroom offers catering for small groups of 10-12 up to weddings as large as 400. A Friday lunch and Sunday brunch will soon be available. Prices range from $16 to $75. For information or to make a reservation, call (817) 599-4935.