Downtown Fort Worth is getting a new underground dining destination for modern Mexican cuisine: Beverly's Downtown, a new restaurant from the owners of Cousin's BBQ and The Mont, is set to open in the basement of the historic Hogan Building at 901 Houston St.

Photo by Samantha Marie Photography

Dry Aged Beef Aguachile.

It will debut Tuesday, November 10, according to a release. It will serve dinner initially, and will add lunch and brunch later, the owners say.

The restaurant is a partnership between Jeff Payne and Jason Cross, owners of Cousin's BBQ and The Mont, and Jeff Morgan and Steve Maddux, owners of the Hogan Building.

Beverly's kitchen is helmed by culinary director Michael Arlt, whose résumé includes leadership roles at short-lived Fort Worth restaurant The Beast and Company and experience with restaurants associated with Emeril Lagasse, Forbes Five-Star dining destinations, and Relais & Châteaux properties, the release says.

"Our vision for Beverly's was to celebrate the incredible depth and diversity of Mexican cuisine in a way that feels fresh, modern and uniquely Fort Worth," says co-owner Payne in the release. "Every detail - from the menu to the atmosphere - was designed to surprise guests while still feeling warm, welcoming and familiar."

The menu draws from different regions of Mexico, from the meat-heavy dishes and earthy spices of the north to coastal influences from the Gulf and Caribbean. A house bread service features heirloom flour and corn-blend tortillas with cultured butter mixed with pickled onion, they say.

"For me, Beverly's is about honoring the incredible diversity of Mexican cuisine while allowing room for creativity and technique," says Arlt. "Every dish has a story rooted in tradition, but we're presenting those flavors through a fresh lens that feels exciting, approachable and worthy of becoming part of Fort Worth's dining landscape."

Dinner starters include:

• Dry Aged Beef Aguachile with aji amarillo, finger lime, cured egg yolk, radishes, and herbs
• Tuna Toro Tostada with caviar, smoked crema, and nopal pico de gallo
• Ceviche de Cayo with citrus, chiles, celery, cilantro, and crispy chicharrónes
• Pisos de Carne with braised oxtail, chile-coffee glaze, frijoles, and bone marrow
• Elote Fritters with cotija and chile
• Grilled Pulpo with coal-roasted sweet potato and verdolagas

Entrees include:

• Banana Leaf Steamed Bass with coconut adobo, papaya and chile slaw, and arroz cremoso
• Pork Presa with plantain, quesillo, and smoked pork sauce
• Dry Aged Duck with pibil duck tomal, foie gras, and corn jus
• Carne Manjatan with caramelized chayote, cacahuates guisados, and salsa macha emulsion
• Del Bucan, a shareable spread of wagyu skirt steak, chorizo verde, blue shrimp, queso quemado, charred vegetables, and fresh tortillas

A separate lounge menu is geared toward smaller plates and cocktails, with several taco options:

• Beef Taco with skirt steak, salsa tatemada, crispy potato, and queso fresco
• Fish Taco with charred cabria, coconut adobo, and papaya slaw ice cream
• Sweet Potato Taco with fermented cabbage, salsa chipotle con crema, and heirloom tortillas
• Tuna and beef tostadas
• Queso fundido
• Elote fritters
• Beef Fat Potatoes with chili oil, cilantro, and spicy aioli

"The beverage program complements the menu with a selection of inventive, handcrafted cocktails that incorporate bold flavors, unexpected ingredients and creative twists on classics," the release says.

Cocktails include:

• Husky Old Fashioned with Gran Maizal Corn Whiskey, roasted corn simple syrup, and Angostura bitters
• Dirty Margtini with Corrido Blanco, Cointreau Noir, lime juice, agave, and olive brine
• Piña Con Loca with Paranubes Rum, burnt pineapple juice, serrano simple syrup, coconut water, and tepache
• Smoke on the Verde with Gracias a Dios Mezcal, salsa verde, lime juice, simple syrup, and lime-salt foam

The 7,000-square-foot restaurant's subterranean setting was designed by Fort Worth firm Maven. The space features rustic textures, curved architectural details, and moody lighting, the release says.

The Hogan Building dates to 1900 and was redesigned in the Art Deco style in 1937. It has since been restored with modern touches and sits near Sundance Square.

Beverly's Downtown will be open 5-9 pm Tuesday-Thursday and 5-10 pm Friday-Saturday. The restaurant is closed Sunday and Monday. Reservations are now available through OpenTable.