A high-profile address in Fort Worth’s South Main Village has landed an exciting new restaurant: Called One Trick Pony Pizza Tavern, it’s a casual pizza-and-martinis concept opening at 313 S. Main St., in the former space occupied by Hot Box Biscuit Club, which closed in 2024.

One Trick Pony is a new venture from Travis and Emma Heim, founders of Heim Barbecue, the chain they launched from a food truck in 2016, that went on to become an acclaimed name in the BBQ world.

In February 2024, the couple turned over operations of the restaurant to their partner Will Churchill so they could focus on their family.

Opening another restaurant was not on the forefront of their mind, Travis says — but the fates intervened.

“We were not really looking to get back into the restaurant game,” he says. “But we were invited to look at the old Tre Mogli spot, which is next door to Hot Box. It was too big, but we peeked into the Hot Box space, and it was the same feeling Emma and I got when we first walked into our Magnolia location — you just feel the coolness of the space. It had exposed brick and steel, it’s a unique building, and we felt like we could do something fun there.”

One Trick Pony Pizza Tavern reflects a passion Travis has cultivated in the past few years.

“I love pizza — I could eat it every day,” he says. “We’d go to New York and Chicago and see these awesome neighborhood tavern spots where you can get a martini, and maybe some pizza or a burger. We’d talked about doing a pizza concept, and felt like this space would be perfect.”

The goal: a fun laid-back spot with pizza and cocktails. It’s a little early for a menu, but they’re leaning towards two styles of pizza: New York-style and Chicago-style.

“Our commissary kitchen had a pizza oven, and so for the last six years, when we would get bored with BBQ, I’d make pizzas for the staff,” he says. “I love a Chicago thin crust — they call it ‘tavern style’ — and there’s not a place you can get that in Fort Worth.”

Tavern-style pizza has become a foodie darling in recent years (Bloomberg says it’s “taking over the U.S.”), known for being a less-fussy pie with a crunchy crust, featuring little or no outer rim, with toppings that extend to the very edge of the pizza.

As for the Heims’ New York style, it will be a little crispier than traditional New York-style which can have a floppy crust.

“I love a New York-style but with a crispier, thinner crust, and then a super-thin Chicago tavern style,” he says. “I’ve made hundreds of pizzas in the last couple of months, and I feel pretty good about my recipes.”

They’ll be using a fancy Pizza Master electric oven, in which they’ll bake not only pizzas but also hoagie rolls and hamburger buns, as the menu will eventually have sandwiches and burgers, as well.

They’ll initially be open for dinner and late night, then add lunch and some hoagies — Italian-style deli sandwiches, a cheesesteak. They’re looking forward to adding another fun option in an area that’s on fire right now.

“We want to be cocktail-forward, not crazy mixology but solid cocktails and a nice wine list,” he says. “You get some martinis and pizza and then go have a drink. There’s a ton of great spots there — Nickel City, Bearded Lady, Tarantula Tiki Lounge, one of my favorite bars — it’s a fun eclectic mix.”