There's a new brewpub coming to Dallas-Fort Worth with not one but two locations. Called Boozie's Brewery & Gourmet Sandwiches, it's a full-service brewpub that will feature chef-driven food including bountiful sandwiches, plus a fully functional brewery and full bar.

It'll open in Fort Worth as well as Fairview Town Center in Collin County; that location will be called Boozie's Brewery & TX Fare.

The concept is from a team that includes founder Bruce Conti, chef David Hollister, Chip Stroup, and brewer Bobby Mullins.

• Conti is the Fort Worth businessman and developer who owns landmark buildings such as the former Fort Worth Star Telegram printing plant and the Ranch Style Beans complex where Wild Acre Brewing Co. opened in 2016.
• Hollister is the acclaimed chef who most recently led the kitchen at Wild Acre Brewing.
• Stroup owned a restaurant in Plano and was a manager at Gas Monkey Bar & Grill.
• Mullins was co-founder and brewer at Armadillo Ale Works in Denton, which closed in March.

The journey to Boozie's is a little complicated.

Conti was part of the founding team of Wild Acre when they spun off a brewpub at 6479 Camp Bowie Blvd. in 2020. The spinoff served Wild Acre brews, plus dishes such as Wagyu patty melt, Cuban press, chicken lollipops, and Spam fries. The brewpub received a nomination in CultureMap's 2022 Tastemaker Awards for Best Restaurant of the Year.

In 2022, Wild Acre Brewing was acquired by Dallas-based Bishop Cider. The original brewing operation remains at 1734 E. El Paso St., southeast of downtown Fort Worth.

Conti and company will transform the Camp Bowie Wild Acre into their Boozie's concept, where they'll continue to serve a menu of elevated bar food crafted by chef Hollister, but with a new lineup of beer brewed by Mullins.

They also have plans to open more Boozie's concepts around DFW. That includes a second location in Fairview, at 311 Town Pl., a space once occupied by a kooky restaurant called Wyland's Ocean Blue. Fairview has been in the works for a while, originally floated as a Wild Acre location, and they've already installed a dozen brewing tanks.

Both locations will feature an on-site brewery, but the menus will differ at each location. They'll also be transitioning from beer-and-wine-only to a full bar, so that they can serve cocktails.

Food-wise, the menu in Fort Worth will be similar to what Hollister created for Wild Acre, with an emphasis on the sandwiches Hollister is known for (he previously founded Dagwoods Grinders and Common Ground, both nominated for Restaurant of the Year in CultureMap's 2016 Tastemaker Awards).

The menu at Fairview will incorporate some of the cuisines he's done in the past; the Le Cordon Bleu graduate once worked as a sous chef for Grady Spears.

"We'll be showcasing more Texas cuisine — not barbecue, but more like trail food," he says. "We're working on a chicken-fried steak with a sourdough breading. We'll be doing a true Texas red chili, and a fun Texas caviar."

Since the location is in Fairview, they're also going to play with a state fair theme including a funnel cake dessert with a Dr Pepper caramel sauce.

No opening date yet, but they're already hiring staff so it'll definitely be in the fall.