The new menu at Tinie’s features a seared filet steak served over a mole that has a rich corn flavor. (Photo by Burciaga Hospitality Group)
The outward facelift at Tinie’s is subtle but meaningful. Paintings once hung along the south wall have been removed, revealing the building’s 86-year-old brick. By the end of the year, the outdoor patio will be fully bricked in, creating additional year-round seating and a dedicated space for private events.
Now under the management of Burciaga Hospitality Group — the same company heading downtown Fort Worth’s forthcoming Almacén El Gallo — Tinie’s has undergone its most meaningful transformation in the kitchen, which is led by Chef Ix-Chel Ornelas Hernández…