Fort Worth\u2019s top fine dining restaurants offer unparalleled cuisine and ambiance, proving our city is a true destination for gastronomic excellence.\u00a0<\/p>\n
61 Osteria\u00a0<\/p>\n
Cuisine<\/strong>: Italian\u00a0<\/p>\n Opened two years ago on the western tip of downtown, on the ground floor of the First on 7th building, 61 Osteria comes from the same culinary team behind Grace: owner Adam Jones and executive chef Blaine Staniford. 61 Osteria is their love letter to Italian cuisine. Dishes such as octopus carpaccio and lobster gnocchi are made with seasonal ingredients, often sourced from local farmers. The restaurant itself is a visual masterwork, with its architectural elements etched from handsome red oak paneling and rainforest green marble. Above the dining room hangs a remarkable rectilinear sculpture, fashioned from anodized aluminum chain fabric imported from Spain \u2014 quite the sight.\u00a0\u00a0<\/p>\n What to order<\/strong>:\u00a0Pastas are made in-house and best exemplify the talents of Staniford and his team. The unique serpente\u2014ricotta\u2014stuffed pasta coiled like a snake \u2014 is our go-to.\u00a0\u00a0<\/p>\n Good to know<\/strong>: A happy hour menu consisting of snacks, glasses of wine, and craft cocktails is available every day from 4:30\u00a0to\u00a06:30 p.m.\u00a0\u00a0<\/p>\n 500 W. 7th St.\u00a0 |\u00a0 61osteria.com\u00a0<\/a><\/p>\n Caterina\u2019s\u00a0<\/p>\n Cuisine<\/strong>: Italian\u00a0<\/p>\n Your phone will be put in a pouch, and, guys, you gotta wear a jacket. Such are the rules at this classy Italian spot owned by Fort Worth chef Tim Love. Some may say the rules are silly, but any time we can hark back to a world before iPhones, dress up nice, and enjoy a dynamite meal is just fine with us. And you will dine well on dishes such as poached veal with capers and a plate-engulfing two-bone pork chop. The romantic atmos makes it a good choice for date night, whether it\u2019s your first or 50th.\u00a0\u00a0<\/p>\n What to order<\/strong>:\u00a0The simple yet delicious spaghetti with pancetta.\u00a0\u00a0\u00a0\u00a0<\/p>\n Good to know<\/strong>:\u00a0Jackets aren\u2019t required at lunch.\u00a0\u00a0<\/p>\n 128 E. Exchange Ave.\u00a0 |\u00a0 caterinasftx.com\u00a0<\/a><\/p>\n Grace\u00a0<\/p>\n Cuisine<\/strong>: New American\u00a0<\/p>\n Adam Jones helped bring fine dining downtown, and Grace, the first of three restaurants he has opened in the area, is a master class in the form. From the exquisitely decorated dining room to the top-notch service to executive chef Blaine Staniford\u2019s dizzyingly good cuisine, Grace is a first-class experience from beginning to end. What will strike you the most is the service, which seems modeled after Jones himself: warm, personable, and very, very Fort Worth. We need more Adam Joneses in the world.\u00a0\u00a0<\/p>\n What to order<\/strong>: Colorado rack of lamb, whose decadence is illustrated by artful presentation, with one upright bone of succulent meat resting on another. The scallops are a must, too. Yes, you can have scallops anywhere, but here they\u2019re draped in a vehemently decadent caviar butter sauce.\u00a0\u00a0<\/p>\n Good to know<\/strong>: Maybe the best wine list in town.\u00a0\u00a0<\/p>\n 777 Main St.\u00a0 |\u00a0 gracefortworth.com\u00a0\u00a0<\/a><\/p>\n Maiden\u00a0<\/p>\n Cuisine<\/strong>: Vegan\u00a0<\/p>\n Those who think vegan food lacks a certain culinary pow have yet to dine at Maiden, one of the few fine dining vegan restaurants in the country. Within a posh, understated atmosphere, the food\u2019s exquisite flavors are matched only by their presentation, with ingredients artfully arranged, like tiny paintings. There are several ways to dine at Maiden: There are two tasting menus, a five-course and an eight-course, an a la carte menu, weekend brunch, and a separate bar menu.\u00a0\u00a0<\/p>\n What to order<\/strong>:\u00a0Maiden is not at all what many think it is; there aren\u2019t dishes made up solely of tomatoes and cauliflower. Rather, the restaurant serves vegan renditions of American classics, like steak frites, salmon, pastas, and eggs Benedict, all made with seasonal ingredients and meat and dairy-free products.\u00a0<\/p>\n Good to know<\/strong>:\u00a0On the last Saturday of every month, Maiden hosts its version of afternoon tea, with towers of sweet and savory scones, pastries, and finger sandwiches. Reservations are required.\u00a0\u00a0<\/p>\n 1216 Sixth Ave.\u00a0 |\u00a0 maidenvegan.com\u00a0<\/a><\/p>\n Paris 7th\u00a0<\/p>\n Cuisine<\/strong>: French\u00a0<\/p>\n One of the city\u2019s best restaurants, Paris 7th offers an authentic French dining experience that seamlessly blends classic elegance with modern sophistication. Under the culinary baton of chef Mark Hitri and the attentive eyes of front of house master of ceremonies Chris Salvador, the restaurant has become a haven for those seeking refined French cuisine in a charming, lively atmosphere. From delicate amuse-bouches to expertly crafted main courses like dover sole, each dish reflects a dedication to traditional techniques done with a contemporary flair.\u00a0\u00a0<\/p>\n What to order<\/strong>:\u00a0The restaurant\u2019s signature dish is duck two ways: duck confit and magret duck breast. It\u2019s a stunner.\u00a0\u00a0\u00a0\u00a0<\/p>\n Good to know<\/strong>: Those who prefer to drink their desserts will swoon over the\u00a0 Brandy Ice, comprised of housemade vanilla ice cream blended with brandy and\u00a0 creme de cacao.\u00a0\u00a0<\/p>\n 3324 W. 7th St.\u00a0 |\u00a0 paris7th.com\u00a0<\/a><\/p>\n The Blue Room at Emilia\u2019s\u00a0<\/p>\n Cuisine<\/strong>: Mediterranean\/American\u00a0\u00a0<\/p>\n Perhaps the most luxurious dining experiences in Fort Worth happen within the blue-imbued walls of The Blue Room, the restaurant-within-a-restaurant at Emilia\u2019s, The Crescent Hotel\u2019s on-site restaurant. While it\u2019s not exactly private dining, it\u2019s pretty close: Accessible only through a speakeasy-inspired entrance, the dining room is independent of Emilia\u2019s, and executive chef Preston Paine curates a multicourse tasting menu also separate from that of the mothership restaurant. Servers dote, wiping away crumbs, providing vivid explanations of the food; somms roam, promoting top-grade wines; and Paine himself often makes an appearance \u2014 a nice touch that adds to the premium vibe.\u00a0<\/p>\n What to order<\/strong>:\u00a0As is often the case with tasting menus, Blue Room\u2019s multicourse menu changes often. Some recent dishes have included roasted duck in a mole sauce; Navajo fry bread served with smoked white fish and baba ganoush; and Gulf grouper with blue crab remoulade.\u00a0\u00a0<\/p>\n Good to know<\/strong>:\u00a0For the summer, The Blue Room is open only Friday and Saturday nights. Reservations are highly recommended.\u00a0<\/p>\n 3300 Camp Bowie Blvd.\u00a0 |\u00a0 emiliasfortworth.com\/blue-room\u00a0<\/a><\/p>\n The Capital Grille\u00a0<\/strong><\/p>\n Cuisine<\/strong>: Steak house\u00a0<\/p>\n One of several high-end steakhouses in downtown, The Capital Grille stands out for its classy vibe, expertly prepared steaks and attentive service. A sleek atmos \u2014 African mahogany paneling and deco chandeliers \u2014 sets the stage for a memorable meal, whether you\u2019re meeting with business associates to plan your next company downsize, celebrating a special occasion, or simply enjoying a lux night out.\u00a0\u00a0<\/p>\n What to order<\/strong>:\u00a0You\u2019d be remiss not to order a dry-aged steak, one of the chain\u2019s specialities.\u00a0\u00a0<\/p>\n Good to know<\/strong>: There is a dress code. No athletic shorts, leggings or sweatpants, nothing revealing. Men\u2019s shirts must have sleeves.\u00a0\u00a0<\/p>\n 800 Main St.\u00a0 |\u00a0 thecapitalgrille.com\u00a0<\/a><\/p>\n The Chumley House\u00a0<\/strong><\/p>\n Cuisine<\/strong>: European\u00a0<\/p>\n Fort Worth sometimes doesn\u2019t take too kindly to Dallas-based restaurants invading our turf, but FW has wholeheartedly embraced this Dallas-born, European-inspired restaurant, whose handsome decor, bend-over-backward service and outstanding, globe-spanning food is transportive dining at its absolute finest. You\u2019ll swear you\u2019re somewhere else \u2014 anywhere else \u2014 as you dine on blue crab pot pie, tenderloin stroganoff, tallow popovers, lamb tandoori, and other dishes you don\u2019t normally see in Fort Worth. Nor is the atmos the same ol\u2019. Old World charm abounds amid rich mahogany woods, custom fireplaces, Scottish plaid rugs, and luxurious banquettes; you\u2019ll want to stay forever.\u00a0\u00a0<\/p>\n What to order<\/strong>:\u00a0The beef Wellington, a puff pastry filled with tenderloin, tasso ham, and duxelles, a savory paste made from chopped mushrooms, herbs and shallots. It\u2019s big enough for two.\u00a0\u00a0<\/p>\n Good to know<\/strong>: Save room for the excellent sticky toffee pudding laced with a rum caramel sauce.\u00a0\u00a0<\/p>\n 3230 Camp Bowie Blvd.\u00a0 |\u00a0 thechumleyhouse.com\u00a0<\/a><\/p>\n Other Opulent Dishes\u00a0<\/p>\n Decadent dishes you can enjoy outside of velvet ropes and fine dining rooms.\u00a0\u00a0<\/p>\n Kobe ribeye at B&B Butchers & Restaurant\u00a0<\/strong><\/p>\n Kobe ribeye, a highly prized and luxurious steak from Japan\u2019s Hyogo Prefecture region, is celebrated for its incredible marbling, rich flavor, and melt-in-your-mouth tenderness, all stemming from the specialized raising of Tajima-gyu Wagyu cattle. A four-ounce serving of it here costs $230.\u00a0\u00a0<\/p>\n Codorniz en Mole Poblano\u00a0at Don Artemio\u00a0<\/strong><\/p>\n Quail\u2019s not difficult to come by in these parts, but upscale Mexican restaurant Don Artemio gives it a unique twist, stuffing it with pecan-almond rice, a rich, housemade mole poblano sauce, oven roasted potatoes, queso fresco and toasted pumpkin seeds.\u00a0\u00a0<\/p>\n donartemio.us\u00a0<\/a><\/p>\n Broken Arrow Ranch Antelope\u00a0at 97 West Kitchen & Bar\u00a0<\/strong><\/p>\n Antelope is given the high-end treatment here, sliced into small bites, a la steak frites, and drizzled with elderberry marmalade punched up with balsamic vinegar. Comes with a side of goat cheese grits dotted with tasso ham.\u00a0\u00a0<\/p>\n 97westkitchenandbar.com\u00a0<\/a><\/p>\n Tomahawk ribeye\u00a0at Toro Toro\u00a0\u00a0<\/strong><\/p>\n There are tomahawks and then there\u2019s this 52-ounce monster. A \u201cmini\u201d version weighs in at 32 ounces.\u00a0\u00a0<\/p>\n torotorofortworth.com\u00a0<\/a><\/p>\n Seafood tower\u00a0at Walloons\u00a0<\/strong><\/p>\n Stacked with poached shrimp, a dozen oysters, tuna crudo, and chef\u2019s choice of other fresh seafood bites from the restaurant\u2019s raw bar.\u00a0\u00a0<\/p>\n walloonsrestaurant.com\u00a0\u00a0<\/a>\u00a0<\/p>\n After-Dinner Cocktails\u00a0<\/p>\n Post-dinner sips and suds served \u00a0in swank atmos.\u00a0\u00a0<\/p>\n The Bar at Bowie House\u00a0<\/strong><\/p>\n Amid a backdrop of Fort Worth movers and shakers, see and be-seeners, The Bar at the Bowie House hotel offers a vast selection of exceptional whiskeys, expertly crafted martinis, and late-night snacks, in a ranch-meets-the-Ritz setting.\u00a0<\/p>\n 3700 Camp Bowie Blvd.\u00a0 |\u00a0 aubergeresorts.com\/bowiehouse\u00a0<\/a><\/p>\n Thompson\u2019s Bookstore\u00a0<\/strong><\/p>\n Outlined in warm woods and shelves full of books (a nod to its bookstore bones), and outfitted with antique-style furniture, Thompson\u2019s offers a quiet, classy, sit-and-sip atmosphere. It\u2019s the ideal setting for nursing the bar\u2019s signature cocktail, the Grapes of Wrath, a unique drink that blends Chateau St. Michelle Syrah red wine, egg white, house-made simple syrup, freshly squeezed lemon juice, and TX Whiskey.\u00a0\u00a0<\/p>\n 900 Houston St.\u00a0 |\u00a0 thompsons-bookstore.com\u00a0<\/a><\/p>\n The Usual\u00a0<\/strong><\/p>\n Pioneering mixology bar The Usual opened in 2009 as Fort Worth\u2019s first craft cocktail bar. Against an attractively designed, rustic-mod backdrop, bartenders spend copious amounts of time developing new drinks and tweaking classics based on Prohibition-era recipes.\u00a0<\/p>\n 1408 W. Magnolia Ave.\u00a0 |\u00a0 theusual.bar\u00a0<\/a><\/p>\n The Veranda Bar at Hotel Drover\u00a0<\/strong><\/p>\n If you\u2019re hanging in the Stockyards, sooner or later you\u2019ll wind up at the Drover\u2019s swank inside\/outside bar, replete with cush seating and ringside views of the live entertainment on the Drover\u2019s Backyard stage.\u00a0\u00a0<\/p>\n