Brunch News

Where to eat in Fort Worth right now: 7 best restaurants for brunch

Where to eat in Fort Worth right now: 7 best restaurants for brunch

Fixe Southern House
It's your prototypical overhead shot of brunch. Photo courtesy of Fixe

There's dining out and then there's going to brunch — there is a difference. Brunch requires time — time to sit and sip on mimosas and Bloody Marys and gorge on fatty, indulgent foods. If you're in a hurry, if you're on a diet, how about a nice salad?

For this month's Where to Eat, we pay tribute to the most gluttonous meal of the day. Here are seven brunch suggestions, either from brand-new restaurants or old favorites with new brunch dishes.

B&B Butchers & Restaurant
This newish, upscale steakhouse in The Shops at Clearfork recently introduced what has to be one of the most extensive brunch menus in Fort Worth. Options range from simple benedicts to opulent dishes such as prime rib hash, wagyu skirt steak and eggs, and gorilla bread, a souped-up version of monkey bread topped with sage sausage, poached eggs, and hollandaise. There are sandwiches and burgers, and soups and salads, too. On Sundays when the weather's nice, there's live music on the patio.

Bearded Lady
Magnolia Avenue beer and bar food hangout is known for decadent, over-the-top food, and its new brunch menu keeps that tradition alive. Among the new items is the Wake & Bake chicken biscuit sandwich, featuring beer-battered fried chicken with blood orange honey butter, served on a housemade buttermilk biscuit. You'll need quite the appetite or a to-go box to conquer the $11 breakfast burrito, a flour tortilla stuffed with chorizo, hashbrowns and scrambled eggs, then deep fried and topped with housemade ranch dressing and salsa.

Collective Brewing Project
Over the past year, this Near Southside brewery at 112 St. Louis Ave. has become a hot spot for food-related pop-up events, the most popular of which may be monthly Brewer's Brunch by Jen Williams, a former chef at Lucia, Piattello, and other A-list restaurants. She offers several sweet and savory options, which typically incorporate the brewery's many beers. Past dishes have included smothered chicken and matcha biscuits; TX Whiskey- and curry-cured salmon; and fried green tomatoes with deviled crab. Her next brunch is scheduled for Mother's Day, May 13.

Craft & Vine
Opened last fall, on the third floor of a new building along the Denton Highway, this stylish spot in Roanoke specializes in upscale American cuisine and craft beer and wine. Brunch includes standards with cool twists: migas is served in a skillet with a choice or pork or veggie sausage, both housemade, and the Vineyard omelette is stuffed with hatch green chiles and Oaxaca cheese. There's a handful of French-inspired dishes, too, from crepes to quiche to sole meuniere.

Imported from Austin, this classy Southern restaurant at The Shops at Clearfork recently added a brunch menu that includes eggs benedict made with crispy sopes and candied garlic; brioche French toast smothered in honey-foie gras butter; and grits topped with choice of kale, shrimp, or quail. To drink, there are a half-dozen mimosas in flavors such as creamsicle, grapefruit, and blackberry and Bloody Marys decked out in bacon and barbecue sauce.

Restaurant 506
Tucked inside the 20-year-old Sanford House boutique hotel in downtown Arlington, at 506 N. Center St., this contemporary American restaurant offers brunch dishes that go beyond the norm of grits and biscuits. Pecan pie French toast comes topped with bourbon praline syrup and vanilla whipped cream. The Breakfast Tower is a real show-stopper, built of pancakes, cheesy scrambled eggs, sausage, and bacon, then crowned with a sunny-side up egg and maple syrup. Specialty brunch drinks include blood orange bellinis, rum punch, and Bloody Marys accented with jumbo shrimp.

To usher in the one-year anniversary of opening in downtown Fort Worth, Jon Bonnell's swank seafood restaurant recently introduced its first-ever brunch menu, with items such as a lump crabcake benedict, a shrimp-andouille omelet with poblano peppers, and cornflake-crusted French toast.