A new-to-Texas breakfast chain is coming to Fort Worth: Called Hash Kitchen, it's an Arizona-based concept that will open a location at 3240 Tracewood Way #110 in early May.

UPDATE 5-1-2024: The restaurant will open on May 2.
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Fort Worth is one of six new locations across three states the chain will be opening in the next two years, including three more in Texas: Pearland and Webster opening later in 2024, and San Antonio opening in 2025.

Hash Kitchen was founded in 2015 in Arizona and is known for its over-the-top brunch experience, including a build-your-own Bloody Mary Bar, resulting in those excessive bloody Marys precariously stacked with various foodstuffs.

Other signatures include their disco-ball decor theme, plus DJs spinning on site. Plus:

• hash available in eight options: with brisket, pork chop, carnitas, ham, birria, a "stack" hash with eggs & chorizo-mashed potatoes on tortillas, and a "hangover" hash with braised beef, jalapeño cornbread & potato hash, poached eggs & onion rings
• doughnuts, in decadent and unusual flavors such as cannoli

The menu features playful cocktails and dishes such as fried chicken & waffle, birria bao buns, pineapple upside down pancakes, souffle pancakes, benedicts, breakfast potato tacos with eggs & avocado, frittatas, oatmeal, and an "Ah-sigh-ee" bowl, so thoughtful to have the pronunciation of acai spelled out.

There's also a Nashville hot chicken sandwich and a burger served on a croissant.

Hash Kitchen is part of The Maggiore Group, a restaurant company from husband-and-wife Joey and Cristina Maggiore, who've also created concepts such as The Sicilian Butcher, The Sicilian Baker, and The Mexicano. In 2021, they partnered with Utah-based Savory Fund, which owns Swig, Via 313, Pincho, and Mo’ Bettahs, to expand the brand into neighboring states.

They currently have seven locations: six in Arizona, and one in Utah which they opened in 2023.

Savory Fund co-founder Andrew K. Smith calls it a "one-of-a-kind dining experience."

Maggiore says that “it's amazing to have a concept and menu that I created become a household name. Now everyone will see what Hash Hash Baby is all about."

Maggiore comes from a restaurant background: His father was Tomaso Maggiore, founder of Tomaso’s Italian Restaurant in Arizona. Since Hash Kitchen debuted, Joey and Cristina have conceptualized The Sicilian Butcher, The Sicilian Baker, The Mexicano - which has experiential food like a 3-foot quesadilla - and their most recent creation, a fine-dining Italian concept called The Rosticceria.