and re-development of Old Town Keller
Co-founders Cary Moon and David DeWald purchased the building and property that was located on the corner of Taylor and FM 377 in 2013. The “Jarvies” house, as it was referred, stood where our restaurant is currently located. This building was named for the conductor of the Railroad and housed the family of the conductor. Soon after purchasing the property they were approached to preserve the building. After a series of meetings, support by the city government of Keller and the painstaking efforts of the Old Town Keller Foundation, the building was moved 5 blocks down the street to its new location at 133 Bates St. and is now home to the Wild Rose Heritage Center. Stop by to visit a part of Old Town Keller History.
for Texas Bleu & Cellar
In creating Texas Bleu, we searched farmers’ markets, visited local farms, tasted locally brewed beers, and toured the Certified Angus Beef Plant. Each dish prepared at Texas Bleu Steakhouse is made from scratch using local fresh ingredients of the highest quality.
Chef Stefon Rishel Grew up learning the passion for cooking from his parents and grandparents as most have done in the industry from a young age, exposed to Fine Dining from the age of 7 by his Grandfather. Born in Jackson, Michigan, Chef moved to West Fort Worth with his parents at 8 years old, but has Solidified himself as a converted Texan and currently makes Arlington, Texas his home with his wife Briana and new daughter Brynley Grace. Chef Rishel comes to Texas Bleu most recently from a brief stint in Houston as Executive Chef to revamp and re-open 51fifteen inside Saks 5th Ave. in the Galleria. Previous to that Stefon spent three years as the Executive Chef at Max’s Wine Dive Fort Worth where he won Top Chef Fort Worth in 2015 amongst multiple other awards including Best Brunch and Best Comfort Food 3 years in a row.
Self taught in the business he grew up in, Chef Rishel is excited to bring true Farm to Table fare to Keller and be a part of Texas Bleu and the surrounding Community by participating in the Rotary club of Keller, and the Prostart Programs at Keller ISD. He is also on the Chef’s Committee for the Fort Worth Food and Wine Festival and served as Vice President of the Tarrant County Restaurant Association prior to his departure in Houston. “Our goal at Texas Bleu is not just to provide a fantastic dining experience in Keller Texas but in all of DFW and beyond. First and foremost it has to be approachable and unpretentious and I think we are on the right track to accomplish that here.”
You need to believe in something