This roundup of restaurant news around Fort Worth has much good news: ice cream in Southlake, ramen in Keller, salads in Denton, and pizza in the Near Southside.
Sadly, there's a big closure and the clock is ticking.
Here's what's happening in Fort Worth restaurant news:
Boozie's Brewery & Gourmet Sandwiches, the full-service brewpub featuring bountiful sandwiches, is closing. The concept - from a team that included founder Bruce Conti, chef David Hollister, Chip Stroup, and brewer Bobby Mullins - opened two locations mere months ago: one in Fort Worth in the former Wild Acre brewpub space at 6479 Camp Bowie Blvd. and a second location in Fairview.
Hollister is an acclaimed chef who made the list of Top 10 Chefs in CultureMap's 2023 Tastemaker Awards, and the Fort Worth location also earned a spot on CultureMap's monthly Where to Drink column in March, where it was lauded for its craft cocktails and multiple beers on tap.
Before his stint at Wild Acre, Hollister was chef for Dallas’ Gas Monkey Live, but Fort Worth diners remember him best for his Dagwood’s concepts – one on Foch Street and the other by Ridgmar Mall. Wherever he goes, his sandwich fans follow for favorites like the Reuben with house-brined Akaushi Wagyu pastrami, and the Cuban Press with braised Duroc pork shoulder.
Hollister says he only just learned of the closures - "It was definitely fast and unexpected, and after only four months," he says, more graciously than surely any person on the planet would be under the circumstances.
Conti, who is not only a partner but also the landlord, is already said to be showing the space to potential new tenants. The restaurants will remain open for the rest of the week with generous discounts, including $7 for all sandwiches and $5 for drinks.
"We’ll be here until Sunday for the staff we do have left to make some money while they're looking for another job," Hollister says. "Some of these guys I was able to place at other restaurants but, if anyone knows of any leads of places looking for help, I’d love to pass the information along."
Handel's Ice Cream, the acclaimed ice cream shop concept from the Northeast, is about to open a location in Southlake at 2645 E. Southlake Blvd. Handel's Homemade Ice Cream & Yogurt was founded in 1945 and is headquartered in Ohio. They made their debut in Texas in 2019, and currently have 10 locations in Texas either open or about to be, along with locations in the Northeast, California, Oregon, and Nevada. The chain began when founder Alice Handel began serving ice cream out of her husband's gas station in Youngstown; her first batches were made using fruit picked from her own backyard. Since then, the menu has expanded to include more than 150 flavors of ice cream and yogurt, although shops don't have that many flavors at one time, and it's up to the individual shop how many flavors they want to feature. Handel's is known for good-quantity ingredients and for making their ice cream daily, starting with a base made by Handel's corporate that's shipped to the store.Northeast-style flavors such as peppermint stick, black raspberry truffle, and orange pineapple, and eight different vanilla options including vanilla, vanilla raspberry chip, and vanilla with lemon Oreos.
Hoshi Ramen has opened in Keller at 1301 Keller Pwky. #200 with ramen, soba and udon noodles, rice bowls, and salads. They have six varieties of ramen including the classic Hoshi ramen, Texas ramen with brisket and chicken karaage, kimchi ramen, veggie ramen, and bulgogi ramen with Korean BBQ beef. Other dishes include korokke (Japanese potato croquettes), steamed BBQ pork buns, bulgogi salad, tonkatsu, and fried shrimp curry rice. Hoshi is from Fort Worth resident Injun Shim, who also owns Taki Ramen Japanese Noodle and Pub in Wichita Falls. They'll serve sake, soju, wine, and beer, once they acquire a liquor license.
Pie Tap Pizza Workshop + Bar, the upscale pizza concept from Rich Hicks, has opened its long-awaited location in Fort Worth, at 1301 W. Magnolia St.
Salata has opened a location in South Denton at 1931 S. Loop 288 with built-to-order salads & wraps, soups, tea, and lemonade. The chain has five salad bases, 50+ toppings, and 11 dressings. This is the 92nd location nationwide, and is from franchisees Todd & Joanna Jones, who plan to open more locations in Denton.
Razzoo's Cajun Cafe has launched a new menu which includes the return of customer favorite Firemouth Wings. Other new items include bacon-wrapped shrimp with jalapeño, crab cakes, peel & eat shrimp, Creole pork chop with jalapeño cheese sauce, mashed potatoes & green beans, blackened redfish over dirty rice, shrimp Carnivale with bell pepper & onions, and chicken stuffed with boudin.
Melting Pot has a new Best Fondue Friends Forever (BFFF) menu, with a 3- or 4-course meal featuring Melting Pot’s enhanced BFFF cheese and chocolate fondue plus new offerings like Bacon Mac & Cheese Fondue topped with crispy bacon, and Lavender & Blueberry Chocolate Fondue, with white chocolate and blueberries topped with decadent blackberry "caviar."
Fuzzy's Taco Shop has three new limited-edition menu items featuring elote: an Elote side, a 6-ounce portion made with corn, queso, jalapenos, feta, and Fuzzy Dust; Chicken Elote Double Stack Taco with elote, fajita chicken, and rice; Chicken Elote Bowl with the same ingredients in a bowl. Available through Sunday June 18.
Tiff's Treats is bringing back their signature Chip's Mix, a special two-dozen package with chocolate, double chocolate, oatmeal, and peanut butter chocolate chip varieties, available through May 21, for $42. Tiff's Treats uses a one-of-a-kind variety of custom-made chocolate chips, a little-known secret that, thanks to CultureMap, is a secret no longer.
Starbucks has introduced its summer 2023 beverages: Chocolate Java Mint Frappuccino features blended Frappuccino roast coffee, chocolate, mint, and Frappuccino chips, finished with a layer of mocha sauce, whipped cream, and a chocolate cookie mint sprinkle topping; and White Chocolate Macadamia Cream Cold Brew, featuring Starbucks Cold Brew sweetened with macadamia syrup, topped with white chocolate macadamia cream cold foam, and finished with toasted cookie crumbles.