In this roundup of Fort Worth restaurant news, there's a new hotel lounge, a new taqueria with trendy tacos, and two big chef appointments. There's also bowls, pasta, brandy, and beer. Plus an eye-catching new PETA billboard, go check it out.
Here's what's happening in Fort Worth dining:
Sugarman's is the name of a chic new lounge that just opened on the ground floor of the boutiquey Hotel Revel at 1165 Eighth Ave., from Trey Neville/Graham LTD. Their menu of cocktails comes at a half-off happy hour price of $7 and includes drinks such as the Oui with mezcal and lime, and the Hideaway with Jamaican rum, Four Deuces with rye, sarsaparilla, chocolate & cherry bitters. They have a street-side patio that wraps around the building, and They're open Tuesday-Friday 3-11 pm and weekends at 11 am.
Birrieria Y Taqueria Cortez a Mexican restaurant and taqueria, will open at 2108 E. Rosedale St., on Sunday with a menu of tacos, tortas, quesadillas, and more tacos, especially birria tacos — the cheesy grilled tacos that have been a big local trend in the past few years. Birrieria Y Taqueria started out as a food truck and drew lines for its birria tacos. This sit-down restaurant is not far from their original food truck location at 2220 E. Rosedale St., which is drive-thru only. They have a second truck at 3108 N. Main St., and both will continue to operate.
Copeland's of New Orleans Southlake, which recently reopened in the Hilton Dallas/Southlake Town Square hotel, has a new executive chef, Carl Chamberlain, who will serve as Executive Chef for both Copeland's and the hotel. Chamberlain has 35 years of hands-on culinary experience, most recently as executive sous chef with Deloitte University over their 3 onsite restaurants and banquet facilities, and previously for Marriott, the Disneyland Hotel in Anaheim, and the Four Seasons Resort Dallas in Irving where he worked for 26 years in roles such as Senior Sous Chef and Chef De Cuisine. He's already introduced new items such as crab-avocado stack, herb crusted salmon, and Cajun classics.
Bacchus Kitchen + Bar, the Mediterranean eatery at Hoel Vin in Grapevine, has a new executive chef: Juan Pablo Silva. Hotel manager Rene Clemente says in a statement that Silva's rich culinary background is "the perfect match." Silva brings nearly two decades of experience to his new position as executive chef at Bacchus Kitchen + Bar. He has a degree in Culinary Arts and Hotel Restaurant Management from the Cordon Bleu and experience at The Four Seasons Resort in Palm Beach, The Four Seasons Hotel Doha in Beirut, Sheraton Abu Dhabi Hotel & Resort, The Ritz-Carlton Abu Dhabi, Grand Canal, and The Ritz-Carlton Dallas. At Bacchus, he'll oversee culinary operations, including menu ideation, procurement, personnel management, and catering.
Dog Haus has introduced The Hot Chick, a fried chicken sandwich with two chicken tenders, sauce, pickles, and slaw, on grilled King's Hawaiian rolls, plus wings and tenders, including a chicken tenders kids meal. They also have an Impossible Chicken Nuggets Kids Meal, with four Impossible Chicken Nuggets, side, and drink. Dog Haus was one of the first to offer Beyond Meat's plant-based chicken product Beyond Chicken Tenders, which can be swapped in for any chicken sandwich. They first added chicken to the menu in 2017.
Torchy's Tacos has a new Kingpin Taco of the Month for October, featuring green chile pork carnitas, black beans, fried plantains, sour cream, cotija cheese, pickled onions, cilantro, and avocado sauce on a flour tortilla for $5.50. A new cocktail is The Shakedown Margarita, made with Agave Reposado Tequila by Exotico, Triple Sec, and lime juice flavored with ginger.
Newk's Eatery launched a revamped menu with new items, including Cheesesteak Sandwich, Portabella Veggie Sandwich, Salmon Caesar Salad, Supreme Pizza with pepperoni, sausage, bell peppers, red onions, olives, BBQ Steak Sandwich, and Portabella Veggie Pizza. For kids, there's a Cheeseburger Pizza and Cheeseburger Mac & Cheese.
Fuzzy's Taco Shop had added a Chipotle Chicken Fajita Taco to its menu, available through November 21. It has fajita chicken, grilled peppers & onions, and honey chipotle sauce on a flour tortilla.
Genghis Grill, the create-your-own stir-fry concept, has brought back Bottomless Bowls. For the price of one large bowl, you can refill your bowl as many times as you'd like. Genghis Grill has more than 80 ingredients including new Brussels sprouts and carne asada. They're available through October 31.
Smoothie King has a new special-edition Cowboys Smoothie, available exclusively at Dallas-Fort Worth and San Antonio Smoothie King stores through the end of the 2021 NFL season. It's made with blueberries, bananas, dates, almonds, apple-blueberry juice blend, and stevia.
Oh Hi Sparkling CBD Seltzers from Colorado are now available in Texas. They contain 20mg of CBD and are available in canned 12-ounce 4-packs and single cans in four flavors: Pomegranate, Lemon Lime, Ginger Basil Limeade, and Grapefruit. Oh Hi CBD seltzers are vegan, non-GMO, gluten-free, and contain cane sugar but no THC.
St Rémy, the world’s leading French brandy, is launching St-Rémy Signature brandy in Texas. A release describes it as luminous, bright and amber in color, with aromas of vanilla, coconut, and almond, round and balanced on the palate, with woody notes enriched with honey, nut, and butter flavors. OMG who needs a nap after that? A 750ml bottle will go for $30.
Shiner jumps on the pickle bandwagon with a new pickle-flavored hard seltzer called Juicy Dill Pickle Straight Shooter, made with pickles from brewmaster Jimmy Mauric's family recipe, with a blend of sweet and sour pickle, dill, coriander, and spice. The ABV is 4.5 percent and it's sold in a 6-pack of 12-ounce slim cans, for $8, for a limited time. Fort Worth's Martin House started the pickle thing in 2019 with a pickle-flavored beer, followed by a spicy pickle-flavored beer, followed by a Bloody Mary pickle-flavored beer, and Taco Cabana had a limited-edition pickle-flavored margarita, guys how about a moratorium on pickle for now.
PETA has gifted Fort Worth, which they describe as home to the world's only year round rodeo, as well as many BBQ joints, steakhouses, and meaty eateries at the Fort Worth Stockyards, with a sky-high message of compassion to cows, courtesy of a new billboard emphasizing that cows are living, breathing beings, not steaks, ribs, or burgers. The billboard is located at 711 W. 13th St., not far from the Fort Worth Stockyards and less than a mile from P.F. Chang’s, Taco Bell, and Lolas Cuban Food.