This edition of dining news around Fort Worth includes openings, reopenings, and a sad closing. There are new menus and new dishes, many with the most favorite flavor of fall: pumpkin.
Here’s what’s happening in Fort Worth restaurant news:
Pizza Verde, the acclaimed vegan pizzeria in Fort Worth, is back. The restaurant, which has been closed since July, is reopening thanks to a groundswell of supportive investors who wish to keep the award-winning pizzeria afloat. Owners Landon and Jennifer Cabarubio first opened Pizza Verde four years ago at 5716 Locke Ave., with a goal to bring upscale vegan food to the area, offering a menu of gourmet pizzas, salads, appetizers, and entrees — notable for being vegan as well as for being really good. They follow best practices such as fermenting their dough to create a complexity of flavor in the crust, and using high-end ingredients — no metallic-tasting canned olives here — to make them not just a great vegan pizzeria but a great pizzeria, period. They’ve had some operational issues including having to deal with a dysfunctional AC unit that their landlord won’t replace but in the interim, they’re doing takeout orders.
Spice Wing, a Georgia chain that specializes in chicken wings and tenders, has opened its location in Keller at 8561 N. Beach St., in a former Subway. Spice Wing was founded Khushal Patel, a young entrepreneur on a mission to deliver a unique wing experience that tasted “like a trip around the world.” He opened the first location in Atlanta in 2016. There are now locations across the southeast, most owned by franchisees, including three in Houston. The menu features 19 flavors of wing sauces and dry rubs which range from the classic buffalo — served with celery and carrot sticks — to global options like Korean BBQ, Jamaican jerk, and Japanese teriyaki.
Te’Jun Texas Cajun is a Cajun-inspired seafood restaurant that recently opened in Keller at 541 Keller Pkwy. from owners Joe and Tammy Reid, with a menu of Louisiana dishes like seafood boils, crawfish, and fried shrimp, as well as dishes with Texas touches. It’s part of a small chain which also has locations in Robinson, near Waco, and in Red Oak, south of Dallas. The restaurant has a pier over the pond which Joe explains in a YouTube somehow seems to make the food taste better.
M&O Station Grill + Cocktail Lounge, which does burgers, cocktails, and beer in The Foundry District at 200 Carroll St., is back open after a brief closure for “much-needed remodeling” which includes placing the entry through the Lounge Entry Door facing Carroll Street.
Sam Won Garden Korean Restaurant, a Korean restaurant with home-style cooking that’s been serving everything from traditional soups to specialty barbeque at 5201 McCart Ave, #B for decades, is closing. According to an email, owner “Momma Chung” is retiring. Their final day will be September 27.
City Works Eatery & Pour House in The Shops at Clearfork in Fort Worth has a new limited-time Chef Selects menu, which changes every eight weeks with fresh trending flavors. The new offerings include Smoked Brisket Reuben Egg Rolls with sauerkraut, Swiss cheese, wonton wrappers, with a cider ale mustard aioli and chipotle thousand island; Octoberfest Burger with smoked provolone, beer-braised onions, sausage, cider ale mustard, bacon, and saurekraut on a pretzel bun; “Jam”aretto Sour with Disaronno Amaretto, Maker’s Mark, raspberry and blueberry syrup; and AperFall Spritz with Aperol, cider, cranberry juice, cinnamon, and sparking wine. They’re available through November 4.
Simply Fondue Fort Worth in Sundance Square is celebrating its 17th anniversary with four weeks of specials such as 3 courses for $43, or 4 courses for $47. The specials run through October 10.
Eatzi’s Market & Bakery has a pumpkin menu with three new items: toffee pecan cake layered with toffee, pecans, and brown butter frosting, available as a whole cake or by the slice; pumpkin cinnamon roll with cinnamon cream cheese icing; and pumpkin matcha latte cold matcha blended with pumpkin. Three returning favorites include pumpkin bread with cream cheese filling, by the loaf, half loaf, or slice; pumpkin muffin with cream cheese filling; and pumpkin cold brew. Available through November 26.
Silver Fox and III Forks are raising a glass to the classics with its new cocktail collection. The ‘Always in Fashion’ lineup celebrates timeless style with elevated takes on the Old Fashioned, featuring premium spirits and top-shelf ingredients Garrison Brothers Old Fashioned: Garrison Brothers Small Batch Bourbon, Angostura Bitters, Simple Syrup, Luxardo Maraschino cherries, $21. Upgrade to Garrison Brothers Balmorhea Bourbon for $46; Añejo Old Fashioned: La Caza Añejo Tequila, Monin Agave Nectar, Angostura Bitters, Fee Brothers Orange Bitters, $18; XO Gold Old Fashioned: Rémy Martin XO, Monin Pure Cane Syrup, Angostura Bitters, Gold Leaf Flakes, $34. Silver Fox in Richardson and Fort Worth, III Forks in Addison and Frisco.
Nothing Bundt Cakes has unrolled a new menu for fall including Pumpkin Spice cake, available until December 7, plus Caramel Apple Cider cinnamon spice cake baked with apple cider, coated in apple spice cinnamon sugar and topped with caramel sauce — available in Bundtlets only until September 21.
MilkShake Factory, the dessert shop chain with milkshakes and chocolates which has one DFW location in Grapevine, has a limited-time Pumpkin Pie Milkshake, available through November 9 featuring pumpkin puree and a crunchy graham crust, for $10.
Black Sheep Coffee, the U.K. chain with three DFW locations on Mockingbird Lane, Preston Road, and in Grapevine, has an assortment of new offerings for the fall: Spicy Mango Matcha Latte, Spicy Mango Matcha Lemonade, Spicy Mango Lemonade, Apple Crumble Latte (with apple syrup, cinnamon, and gingerbread), Iced Pumpkin Spice Latte, Pumpkin Spice Matcha Latte, and Maple & Pecan Açaí Bowl. Fun fact, their only other store in the U.S. is in Miami.
Potbelly has a new limited-time Cinnamon Churro Shake, with vanilla ice cream, milk, and cinnamon — a milkshake version of the classic churro dessert, served with a Potbelly shortbread cookie on the straw. It’s available “while supplies last,” but if you want it, you’d be advised to get in to a location at least by early- to mid-October, because there are no guarantees after that.
Andy’s Frozen Custard has a new retro-inspired menu featuring Cherry Limeade, Butterscotch Brew (combining Sprecher Cream Soda, Andy’s vanilla frozen custard, and butterscotch which can also be ordered as a latte with espresso), the Pumpkin Pie Concrete combining pumpkin pie with vanilla frozen custard, The S’mores Jackhammer with vanilla frozen custard, hot fudge, graham cracker, and marshmallow, and Andy’s Caramel Apples with Granny Smith Apples in either Classic Caramel, Reese’s Pieces, or Roasted Pecan.
Snooze, the breakfast-brunch chain with six locations in DFW, has brought back its pumpkin specials: Pumpkin Pecan Pie Pancakes with vanilla cream cheese filling topped with caramel sauce and candied pecans; and Pumpkin Latte — a Snooze Latte with two shots of espresso and house-made pumpkin syrup.
Cinnaholic, the gourmet cinnamon roll chain, has new seasonal flavors for fall including the Pumpkin Spice Roll with pumpkin spice frosting, pumpkin bread, a cinnadoodle cookie bite, and pumpkin spice drizzle; and also a one-pound loaf of pumpkin bread infused with brown sugar and cinnamon.