In cheery news for 2021, Crockett Row at West 7th — the mixed-use destination with restaurants and retail — is set to see openings of two exciting new restaurants, one doing ramen, the other doing chicken.
According to a release, both will open in early spring, as follows:
Kintaro Ramen will take over the former Oni Ramen space at 2801 W. 7th St. under the ownership of chef Jesus Garcia.
Kintaro opened in April as a ghost kitchen on Fort Worth's west side at 6919 Camp Bowie Blvd., doing takeout and delivery only. They'll transfer that to-go operation to the new brick-and-mortar location on W. 7th Street, where they'll serve ramen, spicy karashi tonkatsu, and vegetarian ramen.
It'll open in January 2021.
Oni Ramen closed in Crockett Row in July, after the onset of the coronavirus, leaving only its location in Deep Ellum still open.
Garcia knew the Crockett Row space well, since he was the mastermind behind Oni Ramen's menu. (Before Oni, it was briefly home to Kin Kin Urban Thai.)
He sold his ownership in Oni Ramen, but he and his partner retain the lease on the Crockett Row space for another four years.
They launched Kintaro in the spring and have a location in downtown Arlington at 101 E. Abram St., which opened in January 2020.
They're aiming to open during the week of January 25.
Dirty Bones will open in a primo West 7th spot at 3028 Crockett St., also known as the former Stirr.
It, too, is a rebranding, under the same Milkshake Concepts ownership as Stirr. During the day, it'll have a sports bar theme with a menu developed by chef Rodman Shields featuring wings, sandwiches, salads, and starters.
At night, Dirty Bones will transition into a "high-energy hangout" with optional bottle service in an "edgy retro" ambiance.
They'll open in February 2021.
"We’re thrilled to kick off 2021 with two exciting new additions to our vibrant dining scene,” says Monica Bermea, marketing director for Vestar. "Kintaro Ramen and Dirty Bones will be instrumental in attracting both new and familiar faces to Crockett Row at West 7th, and we know these chef-driven concepts will thrive in our unique shop-work-play environment."