Magdalena\u2019s five-course seasonal wine dinner<\/a> dates are set for Oct. 16 and 23. The prix-fixe menu explores Mexican flavors and spirits, starting hot with Aguachile Negro de Callos made with morita chile, chile de arbol and clamato sauce. The second course focuses on lamb seasoned with Lebanese spices, hoja santa pistou<\/a>, spiced labneh, smashed yukon and \u2019nduja.<\/p>\n The seafood-centered third course features fried oysters and linguine with kaffir lime cream and shrimp broth, followed by pork belly and butternut sage foam in the fourth course. Dinner ends on a sweet note with a brown sugar pumpkin empanada and hoja santa custard.<\/p>\n Reservations and prepayment of $123 per person required. Seating is limited. Dinner starts at 7 p.m.\u00a0<\/p>\n 502 Grand Ave., Fort Worth; 817-740-8085<\/strong><\/p>\n Halloween-themed special through October at Fuzzy\u2019s Taco Shop<\/strong><\/p>\n If you want to jump straight into the Halloween vibes, there are some not-so-spooky specials at Fuzzy\u2019s Taco Shop. The Draco Taco has grilled steak, cheese, guacamole, garlic aioli, lime, feta and red tortilla strips topped with spicy sauce.\u00a0<\/p>\n There\u2019s also a Draco Taco Combo, which pairs the taco with spicy queso and red tortilla chips for $6.99. Each combo order earns guests a collectible card that they can redeem for \u201ca surprise free item,\u201d according to the press release, and guests who collect all three card types will get a free Draco Taco T-shirt.<\/p>\n For a vampiric cocktail, Fuzzy\u2019s is pouring a frozen Drac A \u2019Rita with Bacardi, strawberry puree and rimmed with black salt. The drink is garnished with a pair of vampire teeth. The Halloween-themed specials are available at all Fuzzy\u2019s locations<\/a>.\u00a0<\/p>\n 2917 W. Berry St., Fort Worth; 817-924-7943<\/strong><\/p>\n Seasonal seafood, small plates and desserts at The Mont<\/strong><\/p>\n The Mont has a variety of dishes for fall. Among the starters are seafood options like shrimp risotto, beet cured salmon, and a seafood platter with shrimp, oysters, ceviche and smoked fish, according to a press release. There are also deviled eggs with caviar, a wedge salad and chicken liver pate.\u00a0<\/p>\n For mains<\/a>, there\u2019s braised wagyu short rib, venison schnitzel, black grouper and tagliatelle with parsnip veloute. If you\u2019re really hungry, you could order their fried half chicken with sorghum molasses and poblano cornbread sauce.\u00a0<\/p>\n Desserts include a buttermilk tarte; cinnamon-sugar, maple glaze and dulce de leche doughnuts; an ice cream sandwich; and The Chocolate One, which features orange blossom sponge cake, spiced mousse, candied pepitas and pomegranate sorbet.\u00a0<\/p>\n 3729 Saint Amand Circle, Fort Worth; 817-502-3400<\/strong><\/p>\n We\u2019d love to hear from you! Send your restaurant tips and hot takes to erin.ratigan@fortworthreport.org.\u00a0<\/p>\n Erin Ratigan is a freelance journalist and writer specializing in narrative news features. You can find her on X @erinratigan<\/a>.<\/p>\n \n\tRelated\n<\/p>\n Fort Worth Report is certified by the Journalism Trust Initiative<\/a> for adhering to standards for ethical journalism.<\/p>\n Republish This Story<\/p>\n
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