{"id":352824,"date":"2025-11-03T14:57:10","date_gmt":"2025-11-03T14:57:10","guid":{"rendered":"https:\/\/www.europesays.com\/us\/352824\/"},"modified":"2025-11-03T14:57:10","modified_gmt":"2025-11-03T14:57:10","slug":"fort-worth-november-restaurant-news-menus-openings-cookbook","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/352824\/","title":{"rendered":"Fort Worth November Restaurant News Menus Openings Cookbook"},"content":{"rendered":"

The owners of Goldee\u2019s Bar-B-Q<\/strong> recently put out their first cookbook, Goldee\u2019s Bar-B-Q: A Cookbook. Released last month by the University of Texas Press, the book is more exciting than its name. In it you\u2019ll find many of their signature recipes, along with some gorgeous photography. The 256-page book also shares practical tips and techniques for anyone eager to up their backyard barbecue skills. Woven between the recipes and how-to guides are stories about how the restaurant\u2019s founders \u2014 longtime friends Jalen Heard, Jonny White, Lane Milne, Nupohn Inthanousay, and Dylan Taylor \u2014 came together to open their award-winning \u2019cue joint. For more info, hit up goldeesbbq.com\u00a0<\/a><\/p>\n

In the running for one of my favorite new Fort Worth restaurants, The Mont<\/strong> recently unveiled its new fall menus \u2014 one for the main dining room, the other exclusively for those who linger at the bar or on the restaurant\u2019s attractive patio. The latter menu includes hand-held items such as chicken liver pate, deviled eggs, grilled shrimp skewers with mojo sauce, Wagyu beef tartar and a burger with black garlic aioli, truffles, and raclette. New dishes on the main dining room menu include tagliatelle pasta with parsnip velout\u00e9, smoked caviar, argan oil, and Parmigiano Reggiano; The Cluck, a fried half chicken with sorghum molasses and poblano cornbread sauce; black grouper with charred turnip and fennel herb nage; venison schnitzel and cabbage; and a 24-hour braised Wagyu short rib with truffle-celeriac pav\u00e9 and bordelaise. New desserts include a buttermilk tarte and housemade doughnuts with cinnamon sugar, maple glaze, and dulce de leche. \u00a03729 Saint Amand Circle, themontfw.com<\/a>\u00a0<\/p>\n

Mary Perez <\/a>called me a few weeks ago to tell me she\u2019s found a new home for her long-running\/always-on-the-move Enchiladas Ole restaurant. She\u2019ll soon take over the Magnolia Avenue spot recently vacated by Cat City Grill, at 1208 West Magnolia Ave. But it won\u2019t be the same ol\u2019 Ole. It\u2019ll have a new name, Enchiladas Ole Express<\/strong>, and the menu will combine her two loves: Mexican food and barbecue. As you may or may not recall, because keeping up with Mary is like trying to outtalk an auctioneer, she opened a barbecue spot on Camp Bowie earlier this year. But she\u2019ll close it this month to focus on the new Magnolia Avenue spot, which will specialize in both her namesake dish and smoked meats. Look for it to open by year\u2019s end.\u00a0\u00a0<\/p>\n

Glad to see Chicago native-turned-Fort Worthian Tab Core is back to selling his fantastic Chicago eats here in Fort Worth. After moving his Core of Chicago<\/strong> restaurant from the South Side to the East Side, then trying his luck in Dallas, Core has once again landed in Fort Worth, this time at the Texaco station at 701 N. Henderson. There, he\u2019s serving authentic C-town fare, including his calling card: Italian beef sandwiches. He\u2019s open seven days a week. Go check him out. facebook.com\/thecoreofchicago\u00a0<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"The owners of Goldee\u2019s Bar-B-Q recently put out their first cookbook, Goldee\u2019s Bar-B-Q: A Cookbook. Released last month…\n","protected":false},"author":3,"featured_media":140388,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5138],"tags":[5229,18119,50695,18120,2105,70083,7371,7372,70305,988,358,7453,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-352824","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fort-worth","8":"tag-america","9":"tag-chowtown","10":"tag-cookbook","11":"tag-cuisine","12":"tag-food-and-drink","13":"tag-foodie-news","14":"tag-fort-worth","15":"tag-fortworth","16":"tag-goldee","17":"tag-restaurants","18":"tag-texas","19":"tag-top-story","20":"tag-tx","21":"tag-united-states","22":"tag-united-states-of-america","23":"tag-unitedstates","24":"tag-unitedstatesofamerica","25":"tag-us","26":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115486355973846154","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/352824","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=352824"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/352824\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/140388"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=352824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=352824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=352824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}