5 Fort Worth restaurants earn spot on 2022's best list by Texas Monthly
Once again, Texas Monthly has published its list of the state's best new restaurants. Led by food critic and executive editor Pat Sharpe, the 21st edition of the list highlights the magazine's favorite dishes from around the state.
Texas Monthly utilized the same format for its 2021 list, opting not to publish a ranked list due to the difficulties restaurants faced during the pandemic.
"This year, in the wake of the delta and omicron coronavirus variants, we made the same decision," Sharpe writes.
Open to restaurants that opened between December 1, 2020 and December 1, 2021, the list breaks down dishes into the following categories: small plates, sandwiches, large plates, sweets, and cocktails.
Separate features highlight Texas-made beers, wines, and spirits; provide an overview of popular outdoor dining options in major Texas cities; and a look ahead to 2022's most anticipated new restaurants.
Five Fort Worth bars and restaurants receive recognition for their dishes or drinks:
- The Roy Pope Burger at Roy Pope Grocery
- Maria's Famous Mole at Maria's Mexican Kitchen
- Verde Pizza at Pizza Verde
- Dusty Biscuit Beignets' Cowtown King Beignets
- The Salty Ginger cocktail at La Onda, which makes the Best Cocktails list
A list of best patio dining includes favorites like Fort Brewery, Press Cafe, and the rooftop at Tinie's.
Finally, Texas Monthly is looking forward to the arrival of 61 Osteria, a new project from the chef and owner of Grace as well as wine and coffee bar La Coquetta and the renovated Paris Coffee Shop.
Looking at the state’s other major cities, Houston takes eight spots, while Austin and Dallas eateries earn seven each. San Antonio gets five spots.
Three restaurants receive slightly longer profiles:
- March, the Houston restaurant devoted to elegant, Mediterranean-inspired tasting menus
- Up Scale, a San Antonio restaurant that focuses on steaks, seafood, and sushi
- Meridian, Dallas chef Junior Borges’s modern Brazilian restaurant, whose style Sharpe calls "a global melting pot, inspired not only by the country’s long-standing mix of Indigenous, Portuguese, and African cultures but also by relative newcomers from Japan and Italy (the menu includes a pasta section). Borges' most memorable dishes tap into his childhood, including the dessert of yuca-and-coconut cake topped with lime ganache and presented on a limpid pool of condensed-milk anglaise."
Head to the Texas Monthlywebsite to see the complete list of selections from across the state.