Fort Worth's dining scene is cooking, with exciting openings, heartwarming re-openings, enticing new dishes, tempting new drinks, and everything in between.
Here's what's happening in Fort Worth restaurant news:
Rachel's Mediterranean Grill, a Mediterranean chain from Buffalo, New York, will open a location in Fort Worth at 2801 Heritage Trace Pkwy. on March 22. Brothers Joe and G Khoury, whose family owned restaurants, founded this healthy, fast-casual spot in 2012; it now has 13 locations across Western New York, and Fort Worth will be its 14th. They'll host a grand opening beginning at 10:30 am, with a ribbon-cutting by the Fort Worth Chamber of Commerce, plus music, food, and a special appearance by Sybil from 98.7 KLUV. The first 300 customers will also receive goodie bags filled with t-shirts, water bottles, and special offers.
Maria Del Mar is a Mexican restaurant at 1106 N. U.S. 377 in the space previously occupied by Los Molcajetes Roanoke (which relocated to Oak Street), from veteran chef Sage Sakiri (Riverbend Bistro, Red Sage, Dino's Steak & Claw House), in partnership with chef Gilberto Salgado. They're doing Mexican, Spanish and Tex Mex with a twist, with an emphasis on seafood and lots of chef's specials such as seafood soup or whole catfish topped with shrimp, served with waffle fries. They're preparing their own chorizo with an authentic recipe from Michoacan, Mexico, in versions that include beef, pork, chicken and vegetarian chorizo. It's open for lunch and dinner for now, with breakfast coming soon, and for those who can eat breakfast all day (which is everyone), he'll do the occasional eggy special at lunch such as pork chicharrones with salsa verde and steak en salsa Negra, both served with eggs, roasted potatoes, and corn tortillas. You'll recognize it from the outside by the mural painted on the facade of a tropical setting with palm trees and ocean.
Anderson Distillery and Grill is, as it sounds, a restaurant-distillery coming to Roanoke in a new mixed-use complex at 400 S. Oak St. from Andrew Frank and Jay Anderson, friends who met when their sons were in the same Boy Scout Troop, and often cooked during camp-outs. They started this venture with a coffee-infused spice rub, Joe Rub, which they sold at farmers' markets. They simultaneously got involved in distilling and decided to combine them into one. They're doing grilled meat, sliders, salads, fries, and loaded baked potatoes, plus small-batch spirits including rum, vodka, gin, and whiskey. A signature dish is their loaded fries which you can get plain, with parmesan & truffle oil, with cheese, or loaded with bacon bits, green onion, sour cream, and grated cheese, plus meat, if that's not enough. They're finishing up construction and anticipate opening any minute.
Zaap Kitchen Lao & Thai Street Eats, the fast-casual family-owned concept featuring fresh and authentic Lao cuisine and Thai street food, has re-opened its Fort Worth location at WestBend as of March 18. The restaurant had survived the pandemic but in November, they endured a fire that started from an electric outlet, and were forced to close for renovations. On March 18-19, they're offering 15 percent off all dine-in and takeout orders, and extended thanks "to all of have supported us through these trying times," WestBend is the their fourth store in DFW and first location in Fort Worth.
Fatburger is opening three new locations around DFW including Keller, at 1521 Keller Pkwy. #300, as well as Plano and Allen.
Freebirds World Burrito has brought back a fan favorite: Starting March 21, diners can add hickory smoked brisket as a protein to any entrée, burrito, bowl, salad, and more at all 57 locations across Texas while supplies last.
Chipotle Mexican Grill has introduced Pollo Asado, its first chicken menu innovation in its 29-year history. The chicken is tumbled in a spice blend before being seared on the plancha, then chopped into bites and marinated with lime and cilantro. Pollo Asado was tested in Sacramento and Cincinnati in November 2021, and scored as highly as Smoked Brisket, Chipotle’s bestselling menu innovation in the company’s recent history. Pollo Asado joins Adobo Chicken, Chipotle's classic chicken, for a limited time.
Good Catch, the plant-based seafood line, has launched its Plant-Based Tuna in Sprouts Farmers Market, which will now carry Good Catch Plant-Based Tuna across all stores nationwide. Crafted from the Good Catch proprietary six-legume blend (peas, chickpeas, lentils, soy, fava beans, and navy beans), Good Catch Plant-Based Tuna is high in protein and offers the flakiness, flavor, and nutritional value of seafood without the environmental impacts of commercial fishing. Sold in pouches, it comes in three varieties: plain Naked in Water; Mediterranean with garlic, herbs, sweet pepper, and a kick of spice; and Oil & Herbs, ready to eat right out of the package with crackers or a green salad.
El Pollo Loco has added Mexican shredded beef birria to its menu for a limited time, available in three new entrees accompanied by a dippable birria consomé, a beef broth with garlic, chili, and lime: shredded beef birria stuffed quesadilla with melted cheese, avocado, chopped onion, and cilantro; shredded beef birria burrito with cheese, sour cream, rice, beans, cabbage, chopped onion, and cilantro; and shredded beef birria crunchy tacos with cheese, chopped onion, and cilantro.
Moxies has a March Madness menu from March 14-April 4 that includes poutine, guacamole, pot-stickers, and nachos, at all three locations in Dallas, Plano, and Southlake.
Central Market is now growing its own exotic mushrooms in select store locations including Dallas Preston-Royal, Austin North Lamar, Austin Westgate, Southlake, San Antonio, and Houston. Varieties will include Blue Oyster, King Oyster and Lion’s Mane mushrooms. The select mushrooms will be grown in specialty temperature and humidity-controlled cases, or mini farms, which mimic a damp shaded forest floor. The internal temperature of these cases is kept at 60 to 65 degrees and 80 to 90 percent relative humidity, like it’s about to rain. These wood-loving varieties are grown in special bags of sawdust which allows the mycelium (the mushroom’s roots) to take hold. Due to the delicate and short-shelf life of these exotics, they are best consumed when taken straight from the growing source and enjoyed that day.
Perry's Steakhouse has a new Mini Martini Trio for $15 that allows you to taste three different mixology creations: three 2.5-ounce pours of the Smoky Rita, Peachy Glen, and Jameson Mocha Old Fashioned.
7-Eleven has two new hot beverages. The LTO Churroccino combines sweet cinnamon flavors of a classic churro with a creamy coffee taste. the White Chocolate Caramel Flavored Mocha combines rich mocha with caramel, white chocolate, and coffee flavors. The LTO Churroccino and the White Chocolate Caramel Flavored Mocha are available at participating 7-Eleven, Speedway, and Stripes stores.
Applebee's at select Texas locations have Saintly Sips cocktails with an Irish theme available through Marsh 27 including a top-shelf Irish tea with the Tipsy Leprechaun, with Jameson Irish Whiskey, melon liqueur, blue curaçao, sweet & sour, and lemon lime soda; and Pot O' Gold Colada piña colada with Captain Morgan and mango.
Stephanie Allmon Merry contributed to this story.