News You Can Eat
Fresh new Mexican spot leads this round of Fort Worth restaurant news
This roundup of dining news around Fort Worth includes some fresh openings, some openings to come, and a temporary closure. There's new beverages, both alcoholic and non-alcoholic, including a tempting margarita flavor at a big Mexican food chain.
Here's what's happening in Fort Worth restaurant news:
Pura Vida Mexican Bar and Grill, a family-owned restaurant that opened last year in Weatherford, has a new location at 5103 Azle Ave. in Fort Worth. They've only been open a few days but they're already getting raves for their well prepared food and attentive service. Standout dishes include the Monterey chicken, steak fajita nachos, trendy birria tacos, and their signature molcajete chingon, sort of like fajitas in a molcajete, filled with chicken, beef, shrimp, queso fresco, pastor, onions, and whole jalapenos, and served with tortillas like a fajitas setup. They do cool dinner specials such as "chicken on a skillet," featuring a hot skillet loaded with a chicken breast topped with sour cream sauce, two grilled shrimp, rice, and veggies over a bed of onions and peppers. They also have great house margaritas, frozen or on the rocks.
Hoffbrau Steak and Grill House, the Dallas-based steakhouse chain, is opening a location in Grapevine, at 700 W. State Hwy 114, previously home to a Brick House Tavern & Tap, which closed during the pandemic. A spokesperson confirmed that the steakhouse would open in late fall. They serve burgers, steaks, chicken-fried steaks, and currently have locations in Amarillo, Granbury, Haltom City, and Benbrook, with another set to open in Mansfield in late summer.
Refinery 714 at The Harper hotel has a new cocktail menu launching July 1. Cocktails include the Berry Street Smash with basil vodka, Garrison’s Gold with honey dew bourbon, Magnolia Mai Tai with two kinds of rum, and the Spicy Burro with jalapeno infused tequila.
Thirsty Lion has a Summer Menu available July 7-September 25 with grilled artichoke, shrimp ceviche, fried pickles, salmon cakes, caprese salad, lamb burger on ciabatta bread, seafood paella, cedar plank salmon, cast iron skillet mixed berry crumble with blackberries, blueberries, raspberries, and strawberries, jalapeno paloma margarita, blood orange ginger iced tea, hibiscus basil lemonade, and passion fruit and mango aqua fresca.
Bonefish Grill has new seasonal specials: Shrimp Rangoon Dip with tortilla chips, Pineapple Glazed Shrimp with jasmine rice, Baja Scallop Scampi and Shrimp skewer, and Salmon topped with Shrimp Rangoon over wilted spinach, red bell peppers, and jasmine.
Cotton Patch Cafe has a new Sizzlin' Mango Summer menu, available through August 1, featuring Habanero Tenders, Lemon Pepper Tenders, Sizzlin’ Mango Duo of tilapia and shrimp is topped with diced mango and pico de gallo, served over rice pilaf, and Sizzlin’ Mango Salad: A refreshing spring mix greens salad served with grilled chicken, shredded cheese, diced mangos, topped with pico de gallo, served with warm, crunchy tortilla strips partnered with honey lime dressing.
Carrabba's Italian Grill has a new "Pasta and Pour" featuring Linguine Positano with tomato, garlic olive oil, and basil paired with a glass of Italian wine Bonizio Bianco or Bonizio Rosso by Checchi, along with a soup or side salad and bread for $19, available through July 11. For $2 more, upgrade to Mark West Pinot Noir or Chloe Pinot Grigio.
Melting Pot is offering a 3-Course "Endless Entrée" featuring salad, entrée, and chocolate fondue starting at $45 per person. The Endless Entrée includes chicken, pork, shrimp, teriyaki steak, and more, available through July 20.
Twin Peaks Restaurant added three new menu items: spicy Thai ribs; smoked St. Louis-style pork ribs with mac & cheese and coleslaw; and Cinnamon Toast Crunch cheesecake with RumChata sauce.
Wingstop has a new Hot Honey Rub flavor with honey, cayenne pepper, and ancho chili. This isn't sticky and gooey, but is instead a crunchy, sweet, fiery dry rub. It's available through the summer.
7-Eleven has a new flavored coffee drink: the Peanut Butter and Jams Cappuccino, combining the flavors of a PB&J sandwich, available through August 2.
Dunkin is now offering non-dairy options for its coffee drinks including almondmilk, oatmilk, and coconutmilk. No soy milk, which is a bummer. They're also featuring a limited-time Cold Brew offer with a Medium Cold Brew, a Cold Brew with Cold Foam, or a Brown Sugar Cream Cold Brew, is $3, through Tuesday, July 19.
Dairy Queen has five new Blizzard flavors for the summer: Oreo Cookie Dirt Pie, Girl Scout Thin Mints, Nestlé Drumstick, Very Cherry Chip, and Caramel Fudge Cheesecake.
Mi Dia from Scratch has a new flavor Margarita of the Month featuring Dwayne "The Rock" Johnson’s Teremana Tequila, fresh watermelon, Elderflower, lime, and sweet agave nectar. And their flight of the Month features Teremana Blanco, Teremana Reposado, and Teremana Anejo.
Cantina Laredo has three new drinks for summer: Pineapple Mojito Sangria, Passion Fruit Piña Colada, and Watermelon Mojito, all with rum, all available through October 3.
True Food Kitchen is now pouring chardonnay by Fresh Vine Wine, Inc., which produces lower carb, lower sugar, and lower calorie premium wine.
Taco Cabana has new margarita flavors. There's a new Watermelon Margarita at all Texas locations for $4 through July 31; and, at select participating locations, there's a Fireball Margarita available only through Monday, July 4.
McDonald's restaurants across Texas raised $250,000 for the Uvalde community, donating 10 percent of lunchtime sales from June 23 to two organizations: The Robb School Memorial Fund and Ronald McDonald House Charities San Antonio. The Robb School Memorial Fund was established with the First State Bank of Uvalde to directly benefit those impacted. Ronald McDonald House Charities has created a special fund to support families impacted by the tragedy.
Frito Lay does a survey every year on what's hot in snacks. The 2022 version found that Gen Z and Millennials prefer to eat in solitude, and 42 percent of Americans go for salty/sweet combination over texture, international, or local flavors.