I\u2019m something of a stay home and avoid the roads gal when it comes to New Year\u2019s Eve, but my understanding is that some people actually like to be social for the countdown to midnight. In the spirit of living vicariously, I\u2019ve put together a brief list of places around town where you can ring in 2026 with your fellow foodies.\u00a0<\/p>\n
For all you wild and crazy kids who want to go out and grab a bite with family and friends, enjoy yourselves \u2014 and remember to bring a designated driver when imbibing is part of the plan.\u00a0<\/p>\n
Happy New Year!<\/p>\n
The taste of Louisiana at Ellerbe Fine Foods<\/strong><\/p>\n Louisiana flavors abound at Ellerbe Fine Foods\u2019 New Year\u2019s Eve 2026 menu<\/a> 5 p.m. Dec. 31 in Fort Worth\u2019s Near Southside. According to a press release, executive chef and co-owner Molly McCook\u2019s four-course culinary presentation explores Gulf Coast cuisine, with escargot Rockefeller starting the evening, followed by either Louisiana Sunburst Salad or Cajun potato and southern greens soup. The salad features gorgonzola, almonds, citrus raspberry vinaigrette and cranberries marinated in port. The soup has andouille sausage, potato and green onions.<\/p>\n Diners can pick between cornmeal crusted Texas redfish or a chef\u2019s choice steak entrees. Additional sides of blackened Gulf shrimp and Louisiana BBQ Bay shrimp appear on the menu at $12 and $9 respectively. For $13, there is also a serving of smoked pimento hushpuppies and pepper remoulade. Dinner concludes with Louisiana cane syrup cake.\u00a0<\/p>\n $135 with an optional $45 wine pairing. Diners can call 817-926-3663 for reservations or book through Resy<\/strong><\/a>.<\/p>\n 1<\/strong>501 W. Magnolia Ave., Fort Worth; 817-926-3663<\/strong><\/p>\n Midnight countdown and champagne at B&B Butchers<\/strong><\/p>\n I wanted to be sure to include at least one restaurant that\u2019s hosting an all-night celebration and found that B&B Butchers is counting down to midnight<\/a> with party favors and Telmont champagne for partygoers. Apart from the champagne, I\u2019ve not seen any special New Year\u2019s dinner items, but their usual menu<\/a> shows dishes like bacon-wrapped shrimp, wagyu carpaccio, South African lobster tail, salads, rigatoni alla vodka and loads of steaks.\u00a0<\/p>\n For those wanting sweets, they have quite a few cakes among their desserts<\/a>. Pecan crunch cake with praline ice cream and honey meringue, a berry butter cake, carrot cake with walnut brittle and a chocolate tuxedo cake alongside mascarpone creme. A slice of the latter is $25 and features 66% Valrhona grand cru caraibe dark chocolate.<\/p>\n 5212 Marathon Ave., Fort Worth; 817-731-5360<\/strong><\/p>\n Cake, steak and more at 97 West Kitchen & Bar<\/strong><\/p>\n Lobster ravioli, seared scallops and beef Wellington are being served at Hotel Drover\u2019s restaurant, 97 West Kitchen & Bar during its four-course New Year\u2019s Eve dinner. Kids are welcome to attend and dinner runs 5-10 p.m. According to a PR email, they\u2019ll provide hors d’oeuvres, starters, entrees and desserts. These include options like carpetbagger steak, berry chantilly cake and a 97 West Texas Twinkie.<\/p>\n Adults can grab a spot at the table for $145 each while children 5-12 dine for $35. Kids under 5 eat free. Tables are reserved for one and a half hours, according to their OpenTable<\/a> event page. Foodies can reserve through OpenTable or by emailing hello@97westkitchenbar.com<\/a>. As of Dec. 19, spaces were available online for 5 p.m., 5:15 p.m., 5:30 p.m. and 6 p.m.<\/p>\n 200 Mule Alley Drive, Fort Worth; 682-255-6497<\/strong><\/p>\n The Mont goes full-on fancy with seven courses<\/strong><\/p>\n The Mont is serving a seven-course tasting menu 5-9 p.m. New Year\u2019s Eve and a round of champagne is where it starts. Dinner will then progress through an amuse-bouche of black truffle jalapeno goug\u00e8re, crab spring rolls, scallop tartare with caviar and celeriac agnolotti pasta.\u00a0<\/p>\n The next dish is turbot served with brown butter lobster and caramelized cauliflower. Pork belly with peas and collard green kraut comes next, preceding the final savory course: beef en croquet made with foie gras, cabbage, beef cheek jam and veggies in bordelaise sauce. Dessert is a chocolate tarte with sabayon<\/a> sauce and olive oil ice cream.<\/p>\n Dinner is $125 per person with an optional $75 wine pairing.\u00a0<\/p>\n