{"id":102444,"date":"2025-07-29T16:00:16","date_gmt":"2025-07-29T16:00:16","guid":{"rendered":"https:\/\/www.europesays.com\/us\/102444\/"},"modified":"2025-07-29T16:00:16","modified_gmt":"2025-07-29T16:00:16","slug":"long-awaited-fort-worth-restaurant-the-mont-has-arrived","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/102444\/","title":{"rendered":"Long-awaited Fort Worth restaurant The Mont has arrived"},"content":{"rendered":"

A much anticipated new restaurant in Fort Worth is ready to make its debut: The Mont<\/a>, an elevated New American concept, will open on the west side of Fort Worth, just outside the Montserrat neighborhood, at 4729 Saint Amand Cir. on August 7.<\/p>\n

The Mont is from Jeff Payne, president and owner of Cousin\u2019s BBQ, with longtime industry partner Jason Cross. It’ll feature a refined yet approachable menu from executive chef Michael Duff (Eddie V\u2019s Fort Worth). Duff worked with culinary director Chef Michael Arlt, a Johnson & Wales graduate who’s worked at properties such as Watercolor Inn and Resort in NW Florida; E2 Emeril\u2019s Eatery with Emeril Lagassee and team in Charlotte; Cindy\u2019s Rooftop in Chicago; and most recently as Executive Chef for The Beast and Company in Fort Worth.<\/p>\n

The menu will include house-made pasta, seafood, and grilled meats. Cross calls “a love letter to timeless cuisine.”<\/p>\n

Food<\/strong>
Raw and chilled dishes include Oysters on the Half Shell, Red Snapper Ceviche with pickled red onion, jalape\u00f1o, cilantro and olive oil on a tostada, and Wagyu Beef Tartare with pickled shallot, sherry vinegar, truffle, horseradish sabayon, served with tallow toast.<\/p>\n

Small plates include: Lobster Hush Puppies with mustard and truffle aioli; Deviled Eggs topped with shallot, bread crumbs, chive, smoked roe, and caviar; Crab Cake with pepper conserva, fennel, and bitter greens; and Scallops served with sweet corn, chow chow, and brown butter-lemon nage.<\/p>\n

Main course highlights include the Cavatelli Pasta with charred corn, mushrooms, and Parmigiano Reggiano; Wagyu Beef Strip au Poivre with potato pur\u00e9e and green peppercorn sauce; The Cluck with a roasted breast, fried thigh, petite squash, and hot sauce; and Roasted Monkfish Tail with streaky bacon, red wine sauce, and truffle vinaigrette.<\/p>\n

\u00a0\"The\u00a0The MontSamantha Marie Photography<\/p>\n

The Butcher\u2019s Cuts feature premium Irodori Wagyu selections, including 8oz Filet, 18oz Ribeye, 16oz New York Strip, and a Double Long Bone Pork Chop, served with dressed greens and Mont sauce. Larger shared dishes include the 40oz Irodori Wagyu Tomahawk Steak with potato pur\u00e9e and The Duck, served with black garlic glaze, slow roasted leg, foie fried rice, scallion cr\u00eape, and maple nuoc cham.<\/p>\n

Cocktails<\/strong>
Cocktails draw inspiration from mid-century recipes like the Freezer Martini with Nolet\u2019s Silver Gin, Dolin Dry Vermouth, orange bitters, served with lemon peel and olive; St. Amand 75 with The Botanist Gin, St. Germain, almond, lemon, and prosecco; Greyhound to Jalisco with Codigo Blanco Tequila, Rosaluna Mezcal, Aperol, lime, grapefruit cordial, and basil; Fighter Plane, with Blackland Texas Rye, Amaro Nonino, Solerno Blood Orange, and lemon; and The Mont Old Fashioned, with Garrison Brothers Single Barrel Bourbon, raw sugar, and The Mont\u2019s proprietary bitters blend.<\/p>\n

Decor<\/strong>
The 7,400-square-foot space was designed by Fort Worth-based Maven and features a centerpiece bar, mahogany wood, leather seating, and ambient lighting.<\/p>\n

\u201cWe want The Mont to be the kind of place people feel proud to have in their neighborhood,\u201d says Cross. \u201cWhether it\u2019s a celebratory dinner or a relaxed night out, we hope to offer something special for both locals and travelers.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"A much anticipated new restaurant in Fort Worth is ready to make its debut: The Mont, an elevated…\n","protected":false},"author":3,"featured_media":102445,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5138],"tags":[5229,7371,7372,10084,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-102444","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fort-worth","8":"tag-america","9":"tag-fort-worth","10":"tag-fortworth","11":"tag-openings","12":"tag-texas","13":"tag-tx","14":"tag-united-states","15":"tag-united-states-of-america","16":"tag-unitedstates","17":"tag-unitedstatesofamerica","18":"tag-us","19":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/114937359656346018","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/102444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=102444"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/102444\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/102445"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=102444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=102444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=102444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}