Fort Worth's restaurant scene is sizzling hot, with new openings that keep on coming. This August version of Where to Eat is particularly varied: from a soda shop to BBQ to coffee, it's a rich and robust group of newbies.
Here's where to eat in Fort Worth right now:
Old-timey soda shop recently moved from a tiny space in River Oaks to a roomier building at 5426 Jacksboro Hwy., in the spot last occupied by Maverick BBQ. Run by husband-and-wife duo Jay and Tina Winnett, the sweet treat shop specializes in cobblers, funnel cakes, banana splits, and unusual items such as ice cream nachos, made with pieces of waffle cones and three scoops of your choice of ice cream. With a bigger space comes a bigger menu: New items include a half-dozen varieties of burgers, along with cheese curds, hot dogs, and other soda shop staples.
Doc B's Fresh Kitchen
The posh Fort Worth location of this Chicago-based we-do-it-all chain opened on August 15 in The Shops at Clearfork. The smallish menu touches on all the major food groups. There are gourmet-inspired burgers with toppings such as giardiniera slaw and habanero honey; pastas like a rigatoni punctuated with a larger-than-life meatball; barbecue ribs; a veggie plate with kale slaw and grilled artichoke; and several seafood and salad options.
Dough Boy Donuts
The latest gourmet doughnut shop to rise in Fort Worth is the brick-and-mortar version of Melvin Roberson's popular food truck, located on the west side at 4910 Camp Bowie Blvd., in the space last occupied by Leah's Sweet Treats. Doughnuts are made throughout the day, in rotating flavors such as pistachio lime, cookies and cream, cinnamon crunch, and sriracha-maple bacon. Right now, the shop is offering yeast doughnuts, with plans to eventually add cake doughnuts, as well.
Hatsuyuki Handroll Bar
Opened in July in the West Seventh area, this small, quaint spot is the first sushi bar in Fort Worth to specialize in hand rolls, or temaki — cylindrical-shaped sushi rolls enclosing rice, fish, and vegetables. Rolls are made on the spot, while you watch, and are handed to you by the sushi chef who made them. You can order as many or as few as you want. Fillings include salmon, tuna, scallops, yellowtail, crab, eel, toro, and lobster. There’s also edamame, sake, miso soup, and sashimi.
At this new east side barbecue joint, pitmaster Patrick "Jube" Joubert specializes in 'cue essentials like brisket, sausage, and pork ribs. But he keeps things interesting by rotating in other items, including dirty rice and jambalaya. Jube's is one of the few restaurants in Fort Worth to use social media smartly: Joubert announces the day's menu via entertaining Facebook Live videos and posts again when he sells out. The tiny space has historical significance for local 'cue aficionados: It dates back to 1944, when it opened as Floyd's BBQ.
New Arlington gastropub comes from couple Kevin and Julia Cary von Ehrenfried, onetime owners of Near Southside spot Pouring Glory, best known for burgers and beer. Tipsy Oak doesn't fall too far from the Pouring Glory tree; there are dozens of craft beers and several burgers, including one made with Pouring Glory's beloved fried bacon. Elsewhere on the menu, there are pork belly quesadillas, beer-infused fish and chips, and a grilled cheese sandwich made with smoked brisket, roasted jalapeños, and American and gouda cheese. The restaurant, built from the ground up in the style of a Craftsman home, features a wraparound porch dotted with picnic tables, and there's live music on the weekends.
The younger sibling of Razoo's has opened its first Fort Worth store at the Waterside development across from Whole Foods (the original opened in Richardson in 2016). The menu is split between Gulf- and Cajun-inspired seafood staples, from Gulf oysters to blackened salmon to crawfish étouffée to muffaletta. Specialty dishes include a basic fish and chips, lemon pepper shrimp tacos, banana pudding with marscapone and rum, and a fried oyster BLT. Brunch features a build-your-own-mimosa bar. There are also seasonal craft cocktails and an impressive selection of craft beers.
Vaquero Coffee Company
Housed inside the historic Joe Daiches building at 109 Houston St., Vaquero Coffee Company is the latest coffeehouse to open downtown, following the arrival of Sons of Liberty Coffee earlier this year. Owners Jonathan Heath and Christopher Rushing have made the most of a tiny space, wiping away time and dirt to expose the building's original tin ceiling and tile floor. Beans are sourced from Buon Giorno (which also has a downtown location) and Craftwork Coffee Co., and kolaches come from Pearl Snap Kolaches. There's a worthy off-the-menu special, a mesquite-smoked espresso drink named after the nearby Sid Richardson Museum.