The menu<\/a> features small plates, seafood selections, premium steaks, and main courses. The Freezer Martini, a lovely blend of Botanist Gin, Carpano dry vermouth, bitters, and lemon peel, is a light, citrusy opener. We recommend the cobia, a golden-seared cut of fish resting over a bed of tender summer beans and charred lettuce. The smoky edges of the leaves contrast with the delicate cobia, while the chicken jus adds savory depth.<\/p>\n 401 Bryan Avenue, Unit 109<\/p>\n Yakitori, the traditional Japanese style of grilling chicken over charcoal, is central to the menu at Ichiro Izakaya Yakitori Diner and Bar<\/a>, which recently opened on the Near Southside. The shotgun-style restaurant feels intimate, with just four booths, a communal table facing the open kitchen, and a single large table anchoring the far end of the room.<\/p>\n On a recent visit, we enjoyed the Toki Highball, a light mix of soda water and Japanese whisky that was refreshingly delicious. We also recommend the seared salmon, Mune (grilled chicken breast), Sasami (poultry tenderloin), and sweet soy marinated ribeye. When the salmon is brought out, the waitstaff uses a torch to melt the spicy mayo across the soft and mild fish. Each skewer of yakitori chicken carries the deep, smoky imprint of the charcoal, while the meat remains tender and juicy from first bite to last.<\/p>\n 2458 N Main Street<\/p>\n Cattlemen\u2019s Steak House<\/a> has emerged from its multimillion-dollar renovation with an all-new interior. Inside, the newly renovated dining room glows under a centerpiece chandelier of globe lights, its warm wood-paneled ceiling and exposed beams giving the space a rustic polish. Leather booths line the walls beneath historic Stockyards photography, while dark wood tables and brass-accented chairs fill the room.<\/p>\n And the transformation isn\u2019t over. The exclusive Cattlemen\u2019s Club<\/a>, a members-only dining and social space envisioned by Fort Worth\u2019s own Taylor Sheridan<\/a>, is set to open this fall. While the steakhouse\u2019s renovation has transformed the space, the menu remains rooted in its classic offerings, with only subtle updates to the dining offerings.<\/p>\n We recommend the Wrangler Calamari, which comes lightly breaded and paired with fried jalape\u00f1os, tartar, and marinara for a mix of heat and tang. The Wagyu Meatballs are another standout. The meat is rich and tender, and the cheesy polenta beneath adds a smoky depth that pairs beautifully with the spicy marinara and parmesan.<\/p>\n ![\"Ichiro](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/08\/528312733_122095766942972381_7660668261843064572_n.jpg.webp.webp\")
<\/a>Yakitori, the traditional Japanese style of grilling chicken over charcoal, is central to the menu at Ichiro Izakaya Yakitori Diner and Bar. (Courtesy)
\nIchiro Izakaya Yakitori Diner and Bar<\/p>\n![\"Cattlemen\u2019s](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/08\/3f48556d-4610-447d-b643-424470194546.jpg\")
<\/a>The Wagyu Meatballs at Cattlemen\u2019s Steak House come out rich and tender over smoky, cheesy polenta with spicy marinara and parmesan. (Photo by Edward Brown)
\nCattlemen\u2019s Steak House<\/p>\n