Things are busy on the dining front in Fort Worth, with lots of little openings \u2014 and some closings, as well. There are tempting new menus, fun new cocktails, and some appealing desserts that seem like a must-try. There’s also a local restaurant that’ll be featured in a brand new reality TV show.<\/p>\n
Here’s what’s happening in Fort Worth restaurant news:<\/p>\n
Fuego Tortilla Grill<\/a>, a Texas fast-casual chain known for its roasted poblano queso and creative tacos, has opened its location<\/a> in Burleson at 955 N. Burleson Blvd., in a former Taco Cabana off I-35W and Alsbury Road. Fuego Tortilla Grill was founded in College Station in 2010 and quickly became a staple for students at Texas A&M. They were acquired in 2024 by Uncommon Brands, a Dallas-based restaurant holding company which is helping oversee an expansion. This is their fifth location in Texas, following College Station, San Marcos, San Antonio, and Waco.<\/p>\n Enchiladas Ol\u00e9<\/a>, the wandering restaurant concept from chef Mary Patino Perez, will take over the former Cat City Grill space at 1208 Magnolia Ave. The restaurant will feature counter-service, with prices under $16 and margaritas and beer only, no full bar.<\/p>\n Cocodrie’s Bayou Kitchen<\/a>, the recently opened Cajun restaurant, has closed<\/a> temporarily until at least October 21, due to a “catastrophic failure” of their drainage system.<\/p>\n Neighbors House<\/a>, a family-friendly lunch and dinner spot in downtown Fort Worth famous for its steak dinner specials, is closing on October 29, which they announced<\/a> on Facebook. They’d been in business at 501 W. 6th St. #175 near City Hall for six years, but business dropped off after City Hall relocated to the former Pier 1 Imports headquarters building in early 2025.<\/p>\n Tommy Tamale<\/a> has closed its Keller location at 208 N. Main St. after nearly five years. A sign on the location recommends customers visit their sibling locations in Grapevine, Coppell, and Fort Worth.<\/p>\n Melt Ice Creams<\/a> has opened a scoop counter in Grapevine, inside Chicken N Pickle at 4600 Merlot Ave. The chain has four locations in Fort Worth \u2014 Magnolia, Mule Alley, Willow Park, and Main Street \u2014 plus one in Dallas’ Bishop Arts.<\/p>\n Chick-fil-A<\/a> has opened a location at Avondale Haslet, at 13121 NW Hwy. 287 in Fort Worth, owned and operated by Johannes Hillerbrand.<\/p>\n Chicken Salad Chick<\/a> has opened its first restaurant in Mansfield at 2421 E. Broad St. #101, owned by Troy Morrison, who runs more than 100 Taco Bell and Wingstop locations nationwide, along with 21 Chicken Salad Chick restaurants across Indiana, Oklahoma, and Texas. <\/p>\n HTeaO<\/a>, the iced tea franchise, has opened a location in Keller at 2126 Rufe Snow Dr., from owners Allison and Jonathan Lovelace, who also owns the HTeaO Fort Worth location on Tarrant Parkway.<\/p>\n The Crescent Hotel Fort Worth<\/a> has unveiled the Conservatory, a 4,270-square-foot event space that accommodates up to 400 guests for receptions, 270 for banquet-style dinners, and 350 for wedding ceremonies.<\/p>\n Lazy Dog Restaurants<\/a>, a casual dining restaurant with locations in Addison, Allen, Arlington, Euless\/Glade Spring, Garland, and Plano, rolled out a new fall menu nationwide on October 8 with 15 new dishes and drinks inspired by the season: French onion pastry puffs, steak & veggie kebabs, tikka masala meatballs, pretzel-crusted pork schnitzel, sea bass, campfire cookies, new cocktails such as a peanut butter cold brew martini, and zero-proof mocktails such as the strawberry jalape\u00f1o mockarita and pomegranate sour fauxtini.<\/p>\n Sunny Street Cafe<\/a> the Ohio-based breakfast-centric chain has several pumpkin-forward fall menu options: Pumpkin Spice Donut Holes with cr\u00e8me anglaise, Pumpkin Pancakes with cinnamon butter and tres leches drizzle, Pumpkin Cream Cold Brew, and a jumbo Pumpkin Brown Sugar Muffin.<\/p>\n Potbelly<\/a>, the sandwich shop chain, has added wraps, using a warm lavash flatbread which can be chosen as the bread on any existing Potbelly sandwich, along with two new creations: Chicken Bacon Ranch Wrap with cheddar, lettuce, tomato, and buttermilk ranch; and Southwest Avo Chicken Wrap with provolone cheese, lettuce, tomato, onion, tortilla crisps, and chipotle lime sauce.<\/p>\n Clean Juice<\/a>, the organic juice bar franchise, is positioning apples as the season’s new star ingredient with the launch of three limited-time, apple-forward beverages: Caramel Apple One Smoothie blending apple, banana, almond milk, Greek yogurt, chia seeds, maple, vanilla and dates; Apple Ginger Fire One Juice Shot combining apple, lemon, ginger, cinnamon and cayenne; and Apple Cider One Fresh-Pressed Juice featuring apple, lemon and pumpkin spice.<\/p>\n B&B Butchers & Restaurant<\/a>, from Houston-based Berg Hospitality Group, has two limited-edition cocktails that give pumpkin a refined, elevated twist: The Harvest Margarita with Patr\u00f3n Reposado, Cointreau, pumpkin pur\u00e9e and lime; and The Golden Fall Sour, with Jameson Irish Whiskey, pumpkin pur\u00e9e, lemon, egg white, and a dusting of pumpkin spice. Both cocktails will be available through Sunday, November 30 for $18. B&B recently hosted<\/a> a celebrity visit by Academy Award winmer Zoe Saldana and the cast of Lioness.<\/p>\n Starbucks<\/a> will debut its holiday menu on November 6. This year\u2019s lineup includes Peppermint Mocha, Caramel Brul\u00e9e Latte, Iced Sugar Cookie Latte, and Iced Gingerbread Chai. Later in the season, Chestnut Praline Latte and Eggnog Latte will return.<\/p>\n Nothing Bundt Cakes<\/a> has a new limited-edition Triple Treat cake featuring Oreo Cookies & Cream flavor baked with chopped Reese’s Peanut Butter Cups, filled with Reese’s Peanut Butter Sauce, and topped with Oreo Cookie pieces and chopped Reese’s Peanut Butter Cups, available from October 20-November 9 in Bundtlet size, while supplies last.<\/p>\n Wishbone & Flynt<\/a> will be featured on a new USA Network reality series called Everything On The Menu, starring Braun Strowman \u2014 a gluttonous exercise in which everything on the menu is ordered. The restaurant will appear in the premiere episode on October 24. There’s a teaser video here<\/a>.<\/p>\n American Airlines introduced a vegan egg scramble on its brunch menu on select cross-country flights beginning October 5. The animal-friendly menu addition is made with plant-powered Just Egg, hash browns, vegan cheese, spinach, corn, and red pepper. The addition of Just Egg is American Airlines\u2019 latest vegan menu upgrade within the past year. Last fall, the airline added oat milk creamer to its in-flight beverage menu after hearing from PETA and more than 144,000 PETA supporters.<\/p>\n","protected":false},"excerpt":{"rendered":"Things are busy on the dining front in Fort Worth, with lots of little openings \u2014 and some…\n","protected":false},"author":3,"featured_media":311910,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5138],"tags":[5229,7371,7372,7709,980,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-311909","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-holidays","12":"tag-lists","13":"tag-texas","14":"tag-tx","15":"tag-united-states","16":"tag-united-states-of-america","17":"tag-unitedstates","18":"tag-unitedstatesofamerica","19":"tag-us","20":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115392035248256765","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/311909","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=311909"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/311909\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/311910"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=311909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=311909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=311909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}