Fort Worth is set to get some of that Duro buzz: Dallas-based Duro Hospitality is opening The Chumley House, a sophisticated European-style steakhouse with British flair at 3230 Camp Bowie Blvd. #150. According to a release, it'll open on November 25.

Duro is the team behind a portfolio of award-winning restaurants that include The Charles, Mister Charles, Sister, El Carlos Elegante, Casa Duro, and Cafe Duro.

This new venture marks Duro’s first concept outside of Dallas proper, bringing their homage to London to Fort Worth’s vibrant dining scene — reflecting the charm and culinary diversity of London in an opulent, transportive setting.

“Fort Worth has always held a special place in our hearts,” says Duro Hospitality partner Benji Homsey. "Between myself being a TCU graduate and Chas' many years of living in Fort Worth growing up, we’ve always felt a deep connection to this city.”

"We set out to create a one-of-a-kind experience that captures the essence of Fort Worth while introducing something fresh and distinctive to Texas," Homsey says. "Our dedication to research and exploration led us to the most exciting concept we felt would thrive in this incredible city."

Please God let that not be a real critter on the wall at The Chumley House, amen.Duro

The name is a tribute to Chumley, Chas’ dog, a beloved companion of the Duro team who embodied loyalty, strength, and warmth—a sentiment they hope will flow through every element of this restaurant. The 3,500-square-food space seats 90 indoors plus 25 outdoors, with a luxurious atmosphere crafted by Duro Hospitality partners, Corbin and Ross See of Sees Design, who worked with Patrick Craine of Practice, an architectural firm in Dallas, to craft the charm of a classic British manor with modern touches.

The space features distinct areas like The Study, a cozy study-style space with mahogany walls, a custom fireplace engraved with the Duro logo, and English hunting motifs; and the Trellis Room. Appointments include mahogany crown molding, herringbone-patterned dark wood floors, pumpkin-hued saddle leather banquettes, Scottish plaid rugs in the private dining room, and plush green velvet fabric adorned with mallard ducks.

“Our goal was to make guests feel as though they’ve stepped into a luxurious, old-world setting,” explains designer Corbin See who is also a partner in Duro Hospitality. “The Chumley House is a blend of English coziness with a touch of opulence, like entering an elegant yet intimate space full of history and character.”

Food
The menu features European-inspired dishes, classic culinary traditions, and unique global influences. Their steak program has been crafted to redefine the typical Fort Worth steakhouse experience, with à la carte steaks—including filet, NY Strip, and bone-in ribeye—alongside fresh seafood plus incorporates creative interpretations of Indian dishes, a subtle homage to the UK.

Beef Wellington, a signature dish at The Chumley House.Duro

The dining experience begins with freshly baked scones, perfectly paired with a comforting cup of rose lychee tea. Dishes include

• Butter Chicken Pie with coriander-glazed roots and ginger yogurt
• Halibut “Porterhouse” with chimichurri
• the signature Beef Wellington - a center cut tenderloin, duxelles, and spinach crepe in a puff pastry.
• Herb Popovers with salted butter
• Salted Caramel Biscoff Trifle with sweet mascarpone
• Mimi’s Icebox Pie with a blackberry cobbler crumble

Wines are always a big thing for Duro concepts, and The Chumley House's list will feature exceptional wines from the Napa region alongside renowned selections from Bordeaux, Burgundy and other celebrated wine regions around the world.

The Chumley House aims to be more than just a restaurant; it’s designed to welcome guests into a warm, memorable experience that blends fine dining with a sense of occasion. “We aim to make our restaurants worldly, a place that could be anywhere on earth,” shares Chas Martin, Duro Hospitality Partner. “Fort Worth is a hub for the arts and has a growing dining scene, and we are honored to add to its culinary landscape.”