A food truck-turned-restaurant serving great affordable steaks and barbecue has debuted in Fort Worth: Called Fort Redemption, it’s now open at 5724 Locke Ave., in the former Mariachi’s Dine-In space.

Fort Redemption is owned by Tony Chaudhry, an industry veteran with 25 years of dining experience in Fort Worth who launched a BBQ and taco food truck — under the same name, Fort Redemption — four years ago.

Chaudhry previously worked in high-end Fort Worth restaurants; opening his own restaurant was always a goal. Now focused on the restaurant, he's discontinued the food truck, although he still offers some of the food truck items at lunch, such as a brisket sandwich for $10.

“The food truck concept was fast and easy for people to get, and we had a really solid lunch menu,” Chaudhry says. “With this, we're doing a different concept and new items we weren’t able to do in a food truck setting."

That includes entrees like rack of lab with mashed potatoes, an eight-ounce beef tenderloin, ahi tuna salad, or pasta with lobster tail & grilled shrimp. He's proud of his high-end twist on BBQ sauce which he calls a "bastardization of steak au poivre and pan sauce."

"Instead of cognac, we're using bourbon and we're using a lot of the brisket juices from the brisket," he says.

The menu extends through all price points — from $12 for three tacos to $34 for a 14-ounce ribeye. They also have a full bar with cosmos and margaritas, in choice of frozen or on the rocks.

Fort Redemption interior remodeledFacebook

On weekends, he's hosting a brisket-centric brunch: brisket Benedict, brisket sandwiches, and brisket & waffle with sides such as jalapeño mac & cheese, and potato au gratin. He smokes the meat himself in a big smoker behind the restaurant.

The space has received a refreshing remodel with full wall floral murals, intimate seating spaces in a small dining room, and countertop bar seating.

"It's not overly complicated, so we're fine with the menu being limited," Chaudhry says. "It gives us opportunity to play around with different menu items at dinner and specials."