Mission Statement:
The OUTLAW CHEF, Terry Chandler, has spent his life evolving his cooking knowledge from the fire rings of the Texas Hills, Plains,and Rivers to the small kitchen at FRED'S CAFE. In this tiny kitchen in Fort Worth, Texas, he perfects his recipes taken from near and abroad. He has incorporated this exposure into original recipes in the spirit of Western Americana. Past and present marinate in the form of rustic culinary masterpieces shaping the future of Texas cuisine. His love of the outdoors and passion for hunting and fishing spill over into his trade and the end result is satisfying to the soul. Come down to FRED'S, exchange laughs and jeers and mingle with the every day regulars, some have been coming in since before FRED'S was FRED'S. Enjoy some of Terry's evening delights or come see his folks during the day for Breakfast or a Home Cooked Plate Lunch. FRED'S CAFE has been owned by his parents, J.D. & Gari Chandler since 1978. J.D. & Gari specialize in good ol' home cookin' and J.D. is the inventor of the famous, award winning FRED BURGER. His mother, Gari, keeps a tight rein on plate lunches and home made desserts, while long time FRED'S Griddle Man, Walter Cleveland, handles the flat top with ease.

If an OutDoor Experience is what you are after, look no further. Terry has teamed up with the boys from the OUGHT-ZERO LAND & CATTLE CO. for Chuck Wagon Parties. Dan and Bull Dog have an 1880's Chuck Wagon fully decked out and is kept in original-period condition. Dan and Bull Dog travel the West winning awards in Chuck Wagon competitions for their cooking abilities and strict 1880's authenticity. The OUTLAW CHEF can cater your buckboard experience with time-honored recipes from his Catering Menu.

If fishing a scenic river is what you hold sacred, Terry will prepare riverside Sand Bar Dinners. His Fly pitched on the riverbank as you fish your way towards his make shift kitchen with BRAZOS RIVER FLY FISHING's Andy Moreau. Andy has been running the Brazos River from Waco to Possum Kingdom for the last 20 years. He has owned, operated and guided BRAZOS RIVER FLY FISHING for 6 years. His jet powered River Jon takes you to where the fish are, pell-mell. If you are on Indian Time, however, serene paddle trips may be your fancy. The Chuck Wagon resembles more of a Jon Boat on these truly wild excursions.

Terry also does cooking for people on hunting and fishing trips by appointment. He keeps his classic 1970 Ford Bronco fully rigged for any endeavor over any terrain. It is truly a Modern Day Self Supporting Chuck Wagon and is a sight to behold.

Click HERE to see the latest West texas adventure with Dr. Scott Coleman (Master Falconer).

Additional Fred's Texas Info:

Fred's Wins Four "BEST OF" Fort Worth Weekly Awards

Review -- Dallas Morning News

Top 10 Best Lunch -- Radisson

Review -- www.DigitalCity.com

Patio Pictures -- www.SavIdetUp.com

Best Greasy Spoon 2000 -- www.FWWeekly.com

Best Texas Decor 2000 -- www.FWWeekly.com

Best Greasy Spoon 2002 -- www.FWWeekly.com

Best Hamburger 2002 -- www.FWWeekly.com

Best Fries 2002 -- www.FWWeekly.com

Best Greasy Spoon 2003 -- www.FWWeekly.com

Best Hamburger 2003 -- www.FWWeekly.com

Best Chicken Fried Steak 2003 -- Star-Telegram

Search -- www.FWWeekly.com

Associate -- www.CodeThis.com

Entertainment -- Saint Frinatra

Entertainment -- The B# 3

Associate -- www.SMClinic.org

Fred's Texas Friday Night Specials: Every Friday Night at 7pm, The Outlaw Chef serves up his weekly rotation with the fresh veggies of the day.

PORK SCHNITZEL WITH MUSHROOM CREAM SAUCE Pork Cutlet encrusted with Bread Crumbs, sauteed and covered with a Mushroom Cream Sauce and served with Sauteed Red Cabbage, Sauerkraut, & German Fried Potatoes GRILLED SIRLOIN STEAK WITH CHIPOTLE BROWN BUTTER Thick cut Sirloin Steaks grilled over a mesquite fire, thin-sliced and served with a fiery Chipotle Meuniere CHICKEN ENCHILADAS WITH GREEN SAUCE Grilled Chicken & Jack Cheese fill Yellow corn tortillas smothered in Terry's famous fire-roasted Tomatilla Salsa SOURDOUGH BATTERED STEAK FINGERS WITH CHIPOLTE CREAM GRAVY Beef Strips battered with sourdough the old way, and fried to a crispy perfection then covered in a zippy little Smoked Jalapeno Gravy GREEN DRAGON PORK A hearty 16 oz. Pork T-Bone grilled over Mesquite before simmering in a spicy south east Asian Green Curry, set atop white Rice and Veggies TILAPIA FILETS SAUTEED IN CORN MEAL WITH FRESH MELON OR MANGO SALSA Tilapia Filet, encrusted with cornmeal and browned in a castiron skillet then topped with a fresh tropical fruit Salsa, Cilantro & home made Sour Cream SMOKED QUAIL WITH CHILI DE ARBOL-RED WINE REDUCTION The Quail is lightly smoked to a rare, then finished off in a buttery skillet before being dredged in a piquant Red Wine reduction GRILLED MEXICAN PORK CHOP COOKED IN SALSA Huge two-inch thick pork T-Bones are grilled over smokey mesquite to rare, then simmered in the big castiron pot in a good & spicy Fire Roasted Salsa made with red ripe tomatoes & hot jalapenos. Angel's family recipe PESCADO CAMPECHERO Snapper Filets simmered in a Habanero Salsa and served over rice in a tangy liquor. So hot you cant believe you're eating it but so good you cant stop! Pedro's recipe straight from the mangroves of Campeche SIRLOIN ROLL WITH CHEESE AND GREEN CHILIES A large, thin slice of Sirloin is rolled and tied with Jack Cheese and whole roasted Green Chilies before grilled to a medium rare then sliced and served swimming in a rich Green Chili Au jus

Fred's Texas Wednesday Night Pizza Specials: Every Wednesday night at 6:30 pm the Pizza selections rotate on a weekly basis. All of the Pizzas at Fred's start with a home-made hand-tossed crust & baked atop red hot stones.

PIZZA VERDE This Pizza has a Roasted Tomatillo Sauce instead of a traditional marinara - Grilled Chicken, Black Beans, Mozzarella & Romano cheeses and topped with fresh Chopped Onions, Cilantro & Crema fresh GREEK CALAMARI PIZZA This pizza has no sauce but Balsamic Vinegar Marinated Tomatoes atop a home made pita crust brushed with extra virgin olive oil to form the base - Onions, Bell Peppers, Calamatta Olives, Fresh Spinach, Feta Cheese and topped with a very lightly Fried Calamari once the pie has been browned PROSCIUTTO PIZZA Marinara sauce, Proscuitto Ham, thinly sliced Onions, Sweet Peppers, Artichoke Hearts, Fresh Tomatoes, Mozzarella & Ricotta Cheeses ITALIAN SAUSAGE Marinara Sauce, Grilled Zuchini, thinly sliced Onions, Mushrooms, Black and Green Olives, Roasted Garlic cloves, Mozzarella & Romano Cheeses and of course Italian Sausage HAWAIIN PIZZA Marinara Sauce, Ham, Onions, Pineapple, Fresh Spinach, Mozzarella & Feta Cheeses CHICKEN PESTO Grilled Chicken, Marinated Tomatoes, and fresh South Western Pesto made with pecans and other ingredients native to the Americas as well as lots of fresh Basil topped with Mozzarella cheese MEAT LOVERS Marinara Sauce, Pepperoni, Italian Sausage, Seasoned Ground Beef, Ham, Onions, Black Olives, Mozzarella & Romano Cheeses MAGIC COMBO Marinara Sauce, Italian Sausage, Black & Green Olives, Sweet Peppers, Artichoke Hearts, Thinly Sliced Onions, Mushrooms, Mozzarella & Romano Cheeses

Wild Game Night - Tuesdays & Thursdays: Bring in the bounty of nature and Terry will prepare a special meal just for you and yours. He only cooks what you bring! please call a week ahead of time with menu

TUESDAY/THURSDAY SPECIALS The Boys In The Kitchen usually whip up an unscheduled nightly special - determined by what is fresh at the market and in season - one week Stuffed Sopapillas with New Mexico Green Chili, the next Tacos al Pastor may grace the menu board, who knows, come in and check us out. One thing is for sure, have an extra glass of water handy!

Bob White Saturdays: Celebrate Saturday with a hot native Texas bird!

FRIED QUAIL WITH CREAM GRAVY served with veggies of the day BACON WRAPPED QUAIL served with veggies of the day

Ribeye Steaks served nightly with Fries and Salad