Fort Worth Chef Makes a Splash in Mineral Wells with Oak & Third
Longtime Fort Worth chef Stefon Rishel has opened his latest venture, Oak & Third, at The Crazy Water Hotel in Mineral Wells. Since launching on November 6, 2025, this unique dining spot has already garnered attention for its tantalizing menu, which brings together global flavors while emphasizing local Texas ingredients.
Bringing Back a Fan Favorite
Rishel, who previously delighted customers at notable restaurants like Max’s Wine Dive and Wishbone & Flynt, continues to woo diners by reviving his legendary wings at Oak & Third. Known for their innovative PB&J recipe paired with spicy Thai sauce and blackberry puree, fans eagerly anticipated this return. “I’d get run out of town if I didn’t bring the wings,” Rishel joked, highlighting the pressure of expectations.
A Menu Steeped in Texan Roots
The menu at Oak & Third showcases Rishel's commitment to global cuisine while celebrating regional flavors, with about 80 percent of the offerings sourced from Texas and nearby waters. Patrons can expect enticing dishes like pan-roasted grouper and smoked redfish dip, alongside heartwarming options like Niman Ranch braised beef cheek and a show-stopping tomahawk pork chop. The personal touch is evident; Rishel even mentions having served the braised beef cheek at his own wedding.
The Evolution of The Crazy Water Hotel
Just as Oak & Third is an exciting addition to the local culinary scene, it marks a new chapter for The Crazy Water Hotel itself. Originally a wellness retreat famed for its mineral springs, the hotel is revitalizing its heritage while modernizing its offerings. The new restaurant fills the space once occupied by Second Bar + Kitchen, and with recent management changes, the hotel is recommitting to its community roots.
Mineral Wells: A Culinary Destination
As part of the ongoing revitalization of Mineral Wells, Rishel and the hotel’s management see great potential in drawing visitors from the Fort Worth-Dallas area and beyond. The goal is to build a vibrant downtown culture that invites guests to explore what the area has to offer. With additional developments planned, including a spa and potentially a speakeasy, the hotel is positioning itself as a destination for those looking to unwind amidst scenic beauty.
The Future of Oak & Third
Looking ahead, Rishel plans to extend Oak & Third’s hours and services to cater to an expanding clientele. Currently open Thursday through Sunday, there’s a vision for a full-service schedule by early next year. “How do we create the culture downtown that justifies being open seven days a week?” Rishel pondered. His aim is to create a positive dining experience that blends local tradition with modern culinary creativity.
Community Engagement and Connection
Rishel’s story resonates with many locals in Fort Worth and the wider area. By prioritizing community involvement and emphasizing local ingredients, Oak & Third isn’t just a restaurant; it's a gathering place for friends and families looking to experience the rich flavors of their home state. This type of local engagement enriches the community, creating a tapestry woven from shared stories and flavors.
As Oak & Third begins to establish its legacy, the support of the Fort Worth community will be crucial. Chef Stefon Rishel's culinary journey at The Crazy Water Hotel promises delightful dining moments that will surely be celebrated across many seasons.
If you’re looking for a new dining experience that blends tradition with innovative flavors, Oak & Third is waiting for you. Come savor the creativity and passion of Chef Rishel’s dishes and be part of this exciting culinary chapter!
Add Row
Add
Write A Comment