The last place Fort Worth diners might have expected to find edible flower pasta with champagne caviar butter sauce is the Star Cafe, a tiny Stockyards landmark whose foundation was built upon burgers and chicken-fried steak.
But that dish was recently the centerpiece of a culinary turning of the page at the decades-old restaurant. Alongside quail and sherry pot pies and citrus-infused beet salads, it signaled a departure from the cafe’s trademark bacon cheeseburgers.
Organized by Star Cafe executive chef Victor Villarreal, the event inaugurated the Devil’s Den, a new dinner series held one story below, in the restaurant’s basement…