You could say the best new restaurants to open in Fort Worth this year have commitment issues \u2014 with Fort Worth.\u00a0\u00a0<\/p>\n
Instead of hitting diners over the head with Tex-Mex, barbecue, and cowboy kitsch, 2025\u2019s class of best new restaurants do little to remind you of the city in which\u00a0you\u2019re\u00a0eating, instead transporting you somewhere else entirely. At\u00a0Yoishi,\u00a0you\u2019re\u00a0swept into a serene Tokyo omakase bar. At Chumley House, you squeeze into a lively London pub. And Ko Thai\u2019s bold flavors and towering Yaksha statues make you feel as if\u00a0you\u2019ve\u00a0stepped into the streets of Bangkok or beyond.\u00a0<\/p>\n
Unlike other local high-profile restaurants that have opened over the past few years, which wear their Fort Worth pride on the sleeves, walls, and plates, this new wave of eateries seems intent on taking diners out of the city altogether.\u00a0<\/p>\n
Maybe we\u2019re\u00a0simply bored \u2014 tired of barbecue, traditional steakhouses, and burger joints that have forever defined the local dining scene. Or\u00a0maybe this\u00a0shift reflects something deeper: a city in flux.\u00a0\u00a0<\/p>\n
As more people move to Fort Worth from other parts of the country,\u00a0perhaps our\u00a0restaurants are starting to mirror that migration, as they cater to broader palates and sensibilities, explore new flavors, and redefine what Fort Worth food can be.\u00a0<\/p>\n
That\u2019s\u00a0not to say the city\u2019s culinary calling cards were no-shows this year. Barbecue still made a great showing via a mom-and-pop spot in North Fort Worth, the West Side inherited a fantastic, family-run steakhouse, and downtown was the recipient of a unique Mexican restaurant. For those who still cling to Fort Worth\u2019s gastronomic roots, there was plenty to love \u2014 proof that while Fort Worth\u2019s dining scene may be stretching its boundaries, it\u00a0hasn\u2019t\u00a0forgotten where it came from.\u00a0<\/p>\n
And while Michelin once again passed over Fort Worth for any stars \u2014 just as it did last year \u2014 we all know what they\u00a0don\u2019t: The city\u2019s dining scene has never looked sharper or tasted better.\u00a0<\/p>\n
Before we dig into this year\u2019s list, a note about eligibility: To be considered, restaurants had to open between October 2024 and October 2025,\u00a0Fort Worth Magazine\u2019scalendar year for this story, so to speak, since\u00a0we work two months in advance. That means restaurants debuting in November or December of this year will be eligible for next year\u2019s list.\u00a0Restaurants were also required to be located in Fort Worth proper.\u00a0\u00a0<\/p>\n
That being said,\u00a0time\u00a0to chow down.\u00a0<\/p>\n
Yoichi Omakase & Handroll\u00a0<\/p>\n
The city\u2019s best new restaurant, hands down, is a joyful experience from beginning to end \u2014 one that begins the second you walk in, when the entire staff stops what they\u2019re doing to greet you with a resounding hello, like when Norm walks into the\u00a0\u201cCheers\u201d\u00a0bar. From there, you make your way to one of the 26 seats at the sushi bar (there are no tables), and your server goes over the menu of handrolls, appetizers, and omakase. Though popular and well-known elsewhere, the latter is\u00a0relatively newculinary ground for Fort\u00a0Worthians\u00a0and one of the reasons this place feels so special. For the uninitiated, omakase is a multicourse meal with a set price,\u00a0similar to\u00a0a prix\u00a0fixe\u00a0menu, typically guided by the seasons and availability of ingredients. Here, it features 12 courses \u2014 nine small dishes of sushi, crudos, and specials, all presented together on a large, bento-style platter \u2014 plus two appetizers and a dessert.\u00a0Chefs prepare the meals within inches of where you\u2019re sitting and explain each and every bite, making the experience personal and immersive.\u00a0You can order other items \u00e0 la carte, such as the restaurant\u2019s signature handrolls \u2014 the seaweed-wrapped sushi first popularized in Fort Worth by Hatsuyuki Handroll Bar. The former home of Shinjuku Station has been beautifully transformed. The bar where you sit is made from rich, dark-grain walnut, and above you hang playful Japanese posters that give the space a splash of color\u00a0and\u00a0 personality. Opened by a trio of longtime chefs,\u00a0Ilwon\u00a0Suhr, Ian Kim, and Mark Kim, the restaurant takes its name from a Japanese single-malt whisky, served here alongside other Japanese libations.\u00a0You\u2019regreeted as warmly on your way out as you were coming in, the staff offering cheerful farewells.\u00a0It\u2019s\u00a0the one thing that unmistakably feels like Fort Worth.\u00a0<\/p>\n
Good to know<\/strong>:\u00a0Yoichi\u00a0is first come, first served; there are no reservations. Get there early for the omakase as it often sells out. The restaurant opens daily at 4:30 p.m.\u00a0<\/p>\n What to get<\/strong>:\u00a0Aside from the omakase, the handrolls are mandatory. Made with a variety of raw fish, from tuna to snapper, and served one by one,\u00a0they\u2019re\u00a0impossibly fresh \u2014 the kind\u00a0of simple, perfect bites that remind you why sushi became an art form in the first place.\u00a0<\/p>\n Info<\/strong>:\u00a0711 W. Magnolia Ave., instagram.com\/yoichi_omakase_handroll\u00a0<\/a><\/p>\n The Chumley House\u00a0<\/p>\n The restaurant that best captures Fort Worth\u2019s growing appetite for escape is The Chumley House, a handsome Cultural District spot where the steakhouse aesthetic of New York and Chicago meets the convivial charm of an English pub. Opened in November by Duro Hospitality \u2014 the Dallas group behind The Charles and Michelin-recognized Mister Charles and El Carlos Elegante \u2014 The Chumley House is as transportive as restaurants come. Its dining rooms unfold like a well-appointed home: a cozy study with mahogany walls and a crackling fireplace, plaid\u00a0rugs underfoot, velvet banquettes\u00a0comfy\u00a0as a grandmother\u2019s couch. The menu reads like a European travelogue, spanning butter chicken potpie, beef Wellington,\u00a0a\u00a0halibut \u201cporterhouse,\u201d and tenderloin stroganoff with ricotta dumplings. Still, for all its non-Cowtown flair, Fort Worth\u2019s vibe is all over it: the warmth of the service, the handshake from your server, the bartender who remembers your name. \u201cWe want guests to feel at home,\u201d co-owner Benji Homsey, a TCU\u00a0grad, told me shortly after the restaurant opened. \u201cThat\u2019s the best compliment we can get \u2014 that we feel like home, wherever that home may be.\u201d\u00a0\u00a0<\/p>\n What to get<\/strong>:\u00a0Most definitely the beef Wellington, a center-cut tenderloin wrapped in a puff pastry layered with savory duxelles and Tasso ham;\u00a0not many\u00a0restaurants in Fort Worth serve it anymore. Herb popovers with salted butter are a\u00a0small-plate\u00a0treat. Butter chicken potpie with coriander-glazed roots and ginger yogurt is a cool play on the traditional India comfort dish, marrying classic Indian flavors with a British and American pastry staple.\u00a0<\/p>\n Good to know<\/strong>:\u00a0If you\u00a0can\u2019t\u00a0land\u00a0a reservation, no prob. Head to the bar for\u00a0full\u00a0dining; the restaurant leaves room for walk-ins\u00a0so neighborhood peeps can always find a seat.\u00a0<\/p>\n Info<\/strong>:\u00a03230 Camp Bowie Blvd., thechumleyhouse.com<\/a>\u00a0<\/p>\n Duchess\u00a0<\/p>\n Yes,\u00a0you\u2019ve\u00a0had pork belly before, but was it served with freshly made and incredibly crunchy chicharr\u00f3nes,\u00a0housemade\u00a0tortillas, pickled pineapples, peanuts, and a\u00a0housemade\u00a0hot sauce?\u00a0That\u2019s\u00a0the kind of inventive, left-of-center dishes\u00a0you\u2019ll\u00a0find at Duchess, the remarkably inventive restaurant inside The Nobleman, the newly opened boutique hotel built around the restored No. 5 Fire Station on Bryan Avenue in the South Main area. While most hotel restaurants play it safe for hotel guest-pleasing palates, Casey Thompson, a \u201cTop Chef\u201d alum and Dallas native, and Fort Worth chef Marcus Kopplin combined their talents to develop exciting menus that reimagine American classics with global twists (Thompson recently left the restaurant, leaving the kitchen in the capable hands of Kopplin). There are well-executed straightforward dishes for sure, like a nice 8-ounce center-cut filet, beautifully cooked and perfectly seasoned, and an exquisite Waldorf salad with candied walnuts and flash-fried Brussels sprouts. Those with more adventurous appetites will surely dig dishes like tagliatelle pasta with beef shin ragu and Thai-inspired trout, butterflied and flavored with a tamarind-infused brown butter and a chili-garlic sauce. The small, sleek main dining room can fill up fast, but there\u2019s extra legroom on a large outdoor patio.\u00a0\u00a0<\/p>\n What to get<\/strong>:\u00a0The\u00a0aforementioned Lucky\u00a0Pig is a must-try, as is the Duck & Dumplings. This unique pasta dish features agnolotti stuffed with duck confit\u00a0that\u2019s\u00a0been slow cooked for\u00a036 hours\u00a0and combined with\u00a0housemade\u00a0foie gras. The pasta is coated in a rich duck glac\u00e9 and garnished with fried sage and chives.\u00a0\u00a0<\/p>\n Good to know<\/strong>:\u00a0The restaurant\u00a0isn\u2019t\u00a0open for lunch\u00a0currently (that may change in the future), but it is for breakfast, with dishes such as Turkish eggs and gingerbread pancakes.\u00a0<\/p>\n Info<\/strong>:\u00a0503 Bryan Ave., duchessatthenobleman.com\u00a0<\/p>\n The Mont\u00a0<\/p>\n In one of the year\u2019s biggest culinary surprises, Jeff Payne and Jason Cross, a pair of longtime Cousin\u2019s Barbecue partners, traded brisket and ribs for shrimp risotto and black garlic-glazed duck, opening The Mont, an elegant, midcentury-inspired fine-dining restaurant perched on a hill overlooking Interstate 20. There\u2019s meat on the menu, yes, including a 20-ounce rib-eye, Wagyu beef tartare, and the showstopping Irodori Wagyu tomahawk, a 42-ounce hunk of rich, buttery crossbred Wagyu and Black Angus. But\u00a0there\u2019s\u00a0not a speck of brisket or a single rib to be found. Rather, chef Michael Duff, working alongside culinary director Michael Arlt, delivers a New American menu full of refinement and range: duck served two ways,\u00a0housemade\u00a0tagliatelle with smoked caviar, chicken liver pate with green tomato chow\u00a0chow.\u00a0\u00a0Small plates lean\u00a0decadent, from crab hush puppies with truffle aioli to deviled eggs crowned with caviar. Designed by Fort Worth\u2019s Maven firm, The Mont\u2019s 7,400-square-foot space, anchored by a glamorous, radiant bar, beams a groovy, mid-cent sophistication \u2014 all mahogany wood, leather seating, and\u00a0\u201cMad Men\u201d\u00a0chandeliers handcrafted by local studio Stage Works. For Payne and Cross, The Mont\u00a0represents\u00a0more than a new direction;\u00a0it\u2019s\u00a0a signal of how far Fort Worth\u2019s dining scene has come. \u201cWe still love barbecue,\u201d Cross told me earlier this year, \u201cbut this city\u2019s palate is growing \u2014 and we want to grow with it.\u201d\u00a0<\/p>\n What to get<\/strong>:\u00a0The restaurant recently introduced a new fall menu, with dishes such as Gulf fish ceviche, beet-cured salmon, and a 24-hour braised Wagyu short rib.\u00a0<\/p>\n Good to know<\/strong>:\u00a0When the weather\u2019s nice, grab a seat on the patio, which overlooks the Montserrat neighborhood that inspired the restaurant\u2019s name.\u00a0<\/p>\n Info<\/strong>:\u00a0The Mont, 4729 St. Amand Circle, themontfw.com\u00a0<\/p>\n Polanco\u00a0<\/p>\n Perched on the second floor of The Tower downtown, its vibrant dining room offering views of Sundance Square, Polanco brings to Fort Worth a fine-dining interpretation of Mexican cuisine\u00a0that\u2019s\u00a0as ambitious as it is luxurious. We wish Fort Worth could take credit for it, but\u00a0it\u2019s\u00a0the handiwork of Azteca Concepts, a hospitality group with a string of high-end restaurants in and around the Dallas area. Dining at Polanco is\u00a0a truly unique\u00a0experience meant to emulate the affluent Mexico City community\u00a0it\u2019s\u00a0named after. Guests enter the restaurant on the ground floor and are then escorted up a grand staircase to a dimly lit dining room full of well-heeled snuggling couples and lively out-on-the-towners. You quickly get the feeling\u00a0you\u2019re\u00a0in for something special. That something might even be broccoli. Haters, Polanco\u2019s version \u2014 drizzled with a piquant Roma dressing, dusted with Parmesan and pistachios \u2014 might\u00a0possibly change\u00a0your mind about the vegetable entirely. The rest of the menu follows suit, reimagining familiar ingredients through a fine-dining lens: scallops bathed in\u00a0ajillo\u00a0sauce, a New York strip paired with fried kale, enchiladas stuffed with octopus.\u00a0It\u2019s\u00a0the latest in a line of Fort Worth restaurants, from Don Artemio to the long-missed Lanny\u2019s Alta Cocina Mexicana, that push Fort Worth\u2019s Mexican dining scene forward. Polanco goes a step further, pairing inventive food with the kind of elegance and service\u00a0more\u00a0often found in the city\u2019s top steakhouses. Servers refold napkins between\u00a0courses,\u00a0cocktails arrive with smoke and flair (literally, there\u2019s\u00a0a cocktail that emits smoke), and several dishes are prepared tableside. Joe T\u2019s, this\u00a0ain\u2019t.\u00a0\u00a0<\/p>\n What to get<\/strong>:\u00a0There\u2019s\u00a0an extensive menu of tacos filled with your choice of salmon, sea bass, and octopus, outlined in a crunchy crust of Oaxaca cheese. Scallops with guajillo peppers are\u00a0must-tries, too.\u00a0<\/p>\n Good to know<\/strong>:\u00a0There is a strict dress code in which jackets are\u00a0required\u00a0for men.\u00a0<\/p>\n Info<\/strong>:\u00a0570 Throckmorton St., polancodfw.com\u00a0<\/a><\/p>\n Beren Mediterranean Empire Kitchen<\/p>\n While the space\u00a0isn\u2019t\u00a0necessarily\u00a0transportative, the excellent Mediterranean cuisine served by a local family at this tiny spot most certainly is. Located inside the Funky Town Food Hall in the Near Southside, Beren is a full-fledged restaurant trapped inside a food hall.\u00a0It\u2019s\u00a0not fast-casual, as most food hall restaurants tend to be;\u00a0you\u2019re\u00a0quickly invited to sit where\u00a0you\u2019d\u00a0like, and someone will be along to take your\u00a0order. Nor is the food of fast-casual caliber. Down to the warm pita bread, everything is made from scratch, cooked to order by the Erhan family, making their restaurant debut. Beyond the cuisine\u2019s familiar favorites \u2014 lamb kebabs, gyros, falafel, and baba ghanoush \u2014 Beren\u2019s menu offers plenty of interesting, cool culinary surprises. Even the most devoted fan of the cuisine will undoubtedly discover something new.\u00a0\u00a0<\/p>\n What to get<\/strong>:\u00a0Try the\u00a0kavurma, which features tender, braised beef shoulder, seasoned with aromatic spices, on a bed of rice, and the sweet, unconventional Cyprus dessert: a rich walnut and coconut flake cake finished with sweetened cream and a hint of orange.\u00a0<\/p>\n Good to know<\/strong>:\u00a0Beren is the only Mediterranean restaurant in Fort Worth open for breakfast. Go all in with the $20 Turkish Breakfast, a generous spread offering a beautiful contrast of creamy cheeses (feta, mozzarella) and fresh produce (tomatoes, cucumbers, olives), anchored by a choice of traditional Turkish bagel (simit or\u00a0pogaca). Complete with homemade jelly and butter,\u00a0it\u2019s\u00a0a refreshing change of pace from the usual breakfast fare.\u00a0<\/p>\n Info<\/strong>:\u00a01229 Eighth Ave., berenmediterranean.com\u00a0<\/a><\/p>\n Ichiro Izakaya<\/p>\n This charmingly tiny\u00a0spot on\u00a0Bryan Avenue captures the look and feel of a traditional Japanese izakaya, where small, shareable plates are served amid a relaxed vibe. For his debut restaurant, former petroleum engineer Vy Ton has created a place that feels both lively and intimate, the kind of restaurant that can shape-shift depending on\u00a0who\u2019s\u00a0dining. Big groups pile into roomy booths, passing plates around as if at a dinner party, while couples tuck into cozy tables in the back or settle side by side along the white oak bar, sampling each other\u2019s dishes and sipping sake. The menu revolves around skewers of meats and vegetables cooked over a charcoal grill, a Japanese style of cooking called kushiyaki. There are other shareable dishes, too: crisp karaage chicken, pan-seared scallops in a garlic ponzu sauce, comforting noodle bowls, and specials that\u00a0showcase\u00a0Ton\u2019s playful curiosity in the kitchen. Ichiro\u2019s interior mirrors that\u00a0energy: cheerful and unpretentious, with glowing lanterns, colorful murals, and warm lighting that wraps the room in a welcoming glow.\u00a0<\/p>\n What to get<\/strong>:\u00a0You\u00a0can\u2019t\u00a0go wrong with any \u2014 or all \u2014 of the skewers. Grilled chicken hearts are our\u00a0faves\u00a0\u2014 tender, juicy, rich with a deep, almost beefy flavor. Duck breast follows close behind, perfectly\u00a0seared\u00a0so the fat crisps just enough to contrast the silky meat. Rib-eye skewers bring a hit of smoky indulgence, while the tomatoes wrapped in bacon burst with sweet and salty perfection.\u00a0<\/p>\n Good to know<\/strong>:\u00a0The restaurant is open for dinner only, starting at 4:30 p.m.\u00a0<\/p>\n Info<\/strong>:\u00a0401 Bryan Ave., ichiroizakaya.com\u00a0<\/a><\/p>\n Chef\u2019s Corner\u00a0<\/p>\n Michael\u00a0Douresseaux\u00a0is one of the city\u2019s most talented chefs, and his newly opened spot on Fort Worth\u2019s East Side finally gives his refined mashups of Cajun and soul food the setting they deserve.\u00a0It\u2019s\u00a0a major upgrade from his\u00a0previous\u00a0digs inside a gas station, where, not long ago, you could find him plating elegant dishes just a few feet away from racks of Doritos and Ding Dongs. The sight of a chef in full\u00a0whites\u00a0serving restaurant-quality meals in such surroundings became a TikTok sensation, and the loyal following he built there followed him to his new, full-fledged restaurant. Chef\u2019s Corner is bright and contemporary, with\u00a0high ceilings,\u00a0a vibrant\u00a0atmos, and a spacious patio perfect for the big church groups that pile in every Sunday. His menu has changed since his gas station days but still\u00a0showcases\u00a0what he does best: elevating Southern, Cajun, and Americana comfort foods with global flair. Wait till you see his monolithic chicken and waffles;\u00a0you\u2019ll\u00a0be\u00a0eating on\u00a0it for days.\u00a0<\/p>\n What to get<\/strong>:\u00a0Those chicken and waffles are magnificent to behold and an even bigger pleasure to devour, although\u00a0you\u2019ll\u00a0be hard-pressed to do so in one sitting, the\u00a0portion\u00a0is so huge. Elsewhere on the menu is the city\u2019s best gumbo,\u00a0literally boiling\u00a0over with crab legs, shrimp, and planks of fried catfish, and lamb chops so\u00a0huge,\u00a0a machete might come in handy.\u00a0<\/p>\n Good to know<\/strong>:\u00a0Lunch is\u00a0a great time\u00a0to go,\u00a0as most of the lunch specials hover in the $10-$12 range, and include items such as po\u2019boys, pork chops, and sirloin steak.\u00a0<\/p>\n Info<\/strong>:\u00a01201 Oakland Blvd., chefscornerftworth.com\u00a0<\/a><\/p>\n Stewart\u2019s Croquet\u00a0Club & Cocktails\u00a0<\/p>\n Named after his father and inspired by his childhood adventures with him, Tim Love\u2019s 14th concept combines cocktails, food, and croquet, all wrapped in an atmosphere that channels\u00a0The Great Gatsby\u00a0with a wink. Guests can sip champagne or martinis while playing a round on the manicured croquet lawn or retreat inside to a dining room that feels like an English country club: vintage furnishings, subdued colors, old-school charm. The menu leans into the theme, offering elegant yet playful fare \u2014 shareable snacks, hearty handhelds, and dressed-up classics delivered with Love\u2019s signature combo of flavor and swagger.\u00a0It\u2019s\u00a0the kind of spot that encourages lingering: an afternoon game that rolls into sunset cocktails, then dinner that stretches into the night.\u00a0\u00a0<\/p>\n What to get<\/strong>:\u00a0The\u00a0very good\u00a0lobster roll, towering with knuckle and claw meat, served on buttery, toasted bread. Also try the croque monsieur, a\u00a0seldom-seen\u00a0in Fort Worth sandwich\u00a0comprised\u00a0of smoked ham, melted Mornay, and Gruy\u00e8re cheese on toasted brioche. For dessert, there\u2019s\u00a0bananas\u00a0Foster, made tableside of course.\u00a0<\/p>\n Good to know<\/strong>:\u00a0Housed in the old George\u2019s Specialty Foods, Stewart\u2019s sits next door to another Love restaurant, Gemelle, along with Hotel Otto, the chef\u2019s boutique hotel made up of eight freestanding bungalows, each featuring sleek, midcentury-inspired decor, rooftop patios, and kitchenettes stocked with local products.\u00a0<\/p>\n Info<\/strong>:\u00a04424 White Settlement Road,\u00a0stewartscocktailclub.com\u00a0<\/a><\/p>\n Fort Redemption\u00a0\u00a0<\/p>\n When you think of Fort Worth\u2019s best steakhouses, you think of the opulence of Grace, the grandeur of Wicked Butcher. You\u00a0don\u2019t\u00a0necessarily think \u201cstrip mall.\u201d But what a pleasant surprise this father-and-son, meat-centric spot on the West Side turned out to be. The Locke Block space, last occupied by Mariachi\u2019s Dine In and before that, Mariposa\u2019s Latin Kitchen, has been handsomely transformed by owner and chef Tony Chaudhry, a restaurant veteran with more than two decades of experience. With its purple and gold color palette, snug leather booths, elegant floral arrangements, and midcentury-inspired high-top tables and chairs, the dining room strikes a balance between approachable and upscale;\u00a0it\u2019s\u00a0classy without trying too hard. The menu reads like a love letter to red meat: barbecue and burgers sit alongside tenderloins, rib-eyes, and lamb chops, all expertly prepared by Chaudhry and his son, Troy Raza. In a city where steak is\u00a0practically a\u00a0religion, Fort Redemption proves there\u2019s still room for new converts, even if the sanctuary happens to be in a strip mall.\u00a0<\/p>\n What to get<\/strong>:\u00a0Perfectly seared and seasoned, the 8-ounce tenderloin is the restaurant\u2019s go-to, although the lamb chops are pretty spectacular.\u00a0A 37-ounce cowboy rib-eye is good to share, and\u00a0you\u2019ll\u00a0still need a to-go box. Be sure to get dessert \u2014\u00a0they\u2019re\u00a0all made in-house. The banana pudding is A-plus.\u00a0<\/p>\n Good to know<\/strong>:\u00a0A good way\u00a0to get their fantastic, half-pound burger at\u00a0a good price\u00a0is on Wednesdays at lunch, when it goes for $10 \u2014 and that includes a side.\u00a0<\/p>\n Info<\/strong>:\u00a05724 Locke Ave., instagram.com\/fortredemption\u00a0<\/a><\/p>\n Lil\u2019 JJ\u2019s Smokehouse\u00a0<\/p>\n After a devastating few years marked by loss, fire, and rebuilding, John and Brandi Berry, longtime fixtures in the North Texas barbecue scene, relocated from the mid-cities to far North Fort Worth, opening what is essentially both a new beginning and a memorial to their son JJ, who passed away tragically of a fentanyl overdose. JJ\u2019s memory\u00a0lives on\u00a0through pictures on the wall and dishes he helped create, including a sandwich that bears his name. The family\u2019s barbecue is better than ever: lean brisket comes ringed with smoky crust, the pork ribs are\u00a0plenty big\u00a0and\u00a0plenty juicy, and sides still steal the show, like collard greens, candied yams, green beans, and the\u00a0Berrys\u2019 famous baked beans, mixed with bits of smoked meat.\u00a0<\/p>\n What to get<\/strong>:\u00a0Definitely the\u00a0Lil JJ sandwich, made with a small mountain of chopped brisket and chopped sausage.\u00a0New items\u00a0include the addictive Boom\u00a0Boom\u00a0Candy,a jalape\u00f1o stuffed with brisket and cheese and wrapped in bacon.\u00a0<\/p>\n Good to know<\/strong>:\u00a0Weekends are a fun time to visit: There\u2019s karaoke on Friday nights from 6 to 8 p.m., and on Saturday and Sunday, the restaurant hosts fish fries in which the super crispy catfish\u00a0is on\u00a0special.\u00a0<\/p>\n Info<\/strong>:\u00a09321 N. Freeway, facebook.com\/BestBBQBerry\u00a0<\/a><\/p>\n Ko Thai\u00a0<\/p>\n This upscale Thai restaurant in the Near Southside, one of several new Asian spots to debut in the area this year, looks like a million\u00a0bucks. Towering yaksha statues guard the dining room, appearing to hold up the second floor of the sleek, double-decker building, while a wraparound patio gives diners a front-row seat to Magnolia Avenue.\u00a0At first glance, Ko Thai\u00a0could easily be mistaken for a big corporate restaurant. In truth,\u00a0it\u2019s\u00a0a deeply personal project from local couple Thana \u201cNick\u201d\u00a0Porninand\u00a0Theepaka\u00a0Joy, the husband-and-wife team behind Bedford\u2019s beloved\u00a0Koracha\u00a0Thai. Their first Fort Worth outpost takes everything\u00a0they\u2019ve\u00a0learned and turns it up a notch or two hundred. Dishes are plated like art \u2014 bright, colorful, carefully constructed \u2014 but the flavors\u00a0remain\u00a0true to the couple\u2019s roots, which are deeply embedded in traditional Thai cuisine.\u00a0\u00a0<\/p>\n What to get<\/strong>:\u00a0Ko Thai\u2019s must-tries are the\u00a0yazo\u00a0thon \u2014 roasted duck breast with a peanut-infused, slightly spicy red curry; red snapper, lightly fried, cut into bite-sized pieces and served in a bowl made of fried rice paper; and the\u00a0udon\u00a0rib, a T. rex of a beef rib, unbelievably tender and served on a bed of egg-infused sticky rice, then blanketed with a highly addictive curry sauce.\u00a0<\/p>\n Good to know<\/strong>:\u00a0Ko Thai recently launched a rotating dessert series, introducing new sweets whenever inspiration strikes. One recent standout was a matcha pistachio souffl\u00e9, lightly perfumed with green tea and topped with a sprinkle of crushed pistachios for a nutty finish.\u00a0It\u2019s\u00a0a clever blend of East and West, much like the rest of Ko Thai\u2019s menu, and a sign that dessert here is no afterthought.\u00a0<\/p>\n Info<\/strong>:\u00a0725 W. Magnolia Ave.,\u00a0kothai.co\u00a0\u00a0<\/p>\n Los\u00a0Guapos\u00a0Mexican Street Food\u00a0<\/p>\n Fort Worth chef Angel Fuentes has come a long way from his gas\u00a0station\u00a0taqueria days, when\u00a0he\u2019d\u00a0juggle every role \u2014 cashier, cook, dishwasher \u2014 without missing a beat. His dedication has paid off with Los\u00a0Guapos\u00a0Mexican Street Food, his vibrant West 7th restaurant that celebrates the food and flavors of his hometown, Monterrey, Mexico.\u00a0Opened last fall, the restaurant is modest in size but big in heart, offering indoor and outdoor seating that feels like a natural extension of Fuentes\u2019 easygoing personality.\u00a0The menu\u00a0brings back many of the dishes that made Fuentes a local favorite at Mariachi\u2019s Dine In and Guapo Tacos \u2014 rich birria tacos, massive burritos, and hearty tortas \u2014 while introducing traditional Mexican plates such as alambre (grilled meats and vegetables bound by melted cheese) and huaraches (crispy masa topped with beans, veggies, and protein). Fuentes also continues to carry the torch for vegan cuisine; most of his dishes are available with plant-based ingredients.\u00a0<\/p>\n What to get<\/strong>:\u00a0Made with rich, beefy stewed meat and outlined in crispy edges, his birria tacos\u00a0remain\u00a0some of the best in the city. But really, you\u00a0can\u2019t\u00a0go wrong with any of his tacos, all made to order with super-fresh ingredients and bright, balanced toppings. His\u00a0verde\u00a0chicken pozole is another standout, fragrant and deeply comforting, perfect for cool nights or lazy Sunday lunches.\u00a0<\/p>\n Good to know<\/strong>:\u00a0It may sound odd for a Mexican street food spot, but Fuentes\u2019 fish and chips are a sleeper hit \u2014 lightly battered, perfectly crisp, and paired with perfectly salted fries.\u00a0<\/p>\n Info<\/strong>:\u00a02708 W. Seventh St.,\u00a0instagram.com\/losguaposfw\u00a0<\/a><\/p>\n Margie\u2019s Italian Gardens\u00a0\u00a0<\/p>\n A redux\u00a0wouldn\u2019t\u00a0normally merit a place on a \u201cnew\u201d list, but Margie\u2019s is less revamp, more rebirth. After\u00a0acquiring\u00a0the 70-year-old restaurant, Westland Hospitality took it down to the studs, rebuilding it with the original in mind: a simple menu made up of\u00a0housemade\u00a0pastas and pizzas presented in a low-key but enigmatic atmosphere. With its flickering candlelight, boisterous bar area, and timeless soundtrack of Frank and Dean, Margie\u2019s captures the essence of an old-school Italian joint reimagined for today. Westland\u2019s Gigi Howell grew up here; consider it her homage to Fort Worth\u2019s past and a toast to its next chapter.\u00a0<\/p>\n What to get<\/strong>:\u00a0The restaurant does pastas exceptionally well: ribbons of fettuccini tossed with slow-simmered bolognese, pappardelle draped in braised short-rib ragu, delicate ravioli stuffed with four cheeses. But\u00a0don\u2019t\u00a0sleep on the rectangular, crackly-crust pizzas; the smoked chicken pesto pie is excellent.\u00a0<\/p>\n Good to know<\/strong>:\u00a0Margie\u2019s recently unveiled a new fall\/winter menu with dishes such as fire-roasted pumpkin and butternut squash ravioli and smoked and seared beef\u00a0teres\u00a0major with blue oyster mushrooms and pomegranate gremolata.\u00a0<\/p>\n Info<\/strong>:\u00a09805 Camp Bowie West Blvd., margiesitaliangardens.com\u00a0\u00a0<\/a>\u00a0<\/p>\n