Doors open Aug. 7, 2025, for The Mont in Fort Worth, serving handmade pastas, seafood and high-end meats.
The new American spot, located in the Montserrat neighborhood on the city’s west side, is from two restaurateurs with ties to Cousins BBQ. Jeff Payne, owner and president of Cousins BBQ, and his business partner Jason Cross, have brought on Michael Duff as executive chef.
The dinner menu kicks off with a raw and chilled section featuring oysters and red fish ceviche. Snacks and small plates include elevated takes on classic starters, such as deviled eggs topped with caviar and smoked roe and hush puppies infused with lobster meat, served with truffle aioli and mustard.
The Mont’s deviled eggs come with shallot, bread crumb, chive, caviar and smoked roe.(Samantha Marie Photography)
Restaurant News
The Mont’s 40-ounce Irodori Wagyu tomahawk steak is among several Wagyu selections.(Samantha Marie Photography)
There are shareable mains, like a 40-ounce Wagyu tomahawk steak, and an array of butcher’s cuts.
Cobia, a mild and flaky white fish, is accompanied by delicate summer beans and a garlic emulsion, and is one of a handful of composed mains incorporating seasonal produce. Cavatelli pasta with charred corn and mushrooms is another.
The Mont’s 7,400-square-foot space was inspired by the mid-20th century.(Samantha Marie Photography)
The spacious 7,400-square-foot space, which takes design cues from the mid-20th century, is appointed with plush furnishings and pops of mahogany wood.
“We want The Mont to be the kind of place people feel proud to have in their neighborhood,” said Cross in a prepared statement.
The Mont opens Aug. 7 for dinner service at 4729 Saint Amand Circle. Reservations are now available. It will be open daily, with the bar opening at 4 p.m., and will serve dinner from 5 to 10 p.m.
The Mont’s With All Due Respect cocktail is made with jalapeno-infused tequila, Cointreau, simple syrup, coconut and lime.(Samantha Marie Photography)