After a brief closure in 2020 and reboot with new ownership in 2021, an iconic Fort Worth grocer has changed operational hands.

Roy Pope Grocery, the landmark West Fort Worth neighborhood grocery store and butcher shop at 2300 Merrick St. which originally opened in 1943, is now under the operation of husband-and-wife duo and hospitality veterans Ben and Lauren Klipfel.

The store made foodie headlines when tenured restaurateur Lou Lambert (Paris Coffee Shop, Dutch's Hamburgers, and several restaurants in Austin and San Antonio) and business partner Chris Reale (Grace, Del Frisco's, Lambert's) became part of a new ownership group in 2021, resurrecting the store after it became a victim of the pandemic. The duo joined up with real estate broker Rodger Chieffalo and developer Mark Harris on the effort. While Chieffalo and Harris are still involved, Lambert and Reale have departed from the project.

“My husband Ben was in a consulting role with the previous group,” says Lauren, whose resume includes events and marketing for Omni Hotels, ClubCorp, and From Scratch Hospitality, the restaurant group that owns Clay Pigeon Food & Drink, Piatello Italian Kitchen, Provender Hall, and Walloons. “When Lou and Chris shared their desire to take things off their plate, Mark Harris, the managing partner, asked if we would be interested in coming onboard.”

The Klipfels, who live nearby in Ridglea Hills with their two young daughters, quietly took over operations in March. Ben also owns and operates 1318 Resources, an accounting and operational consulting firm that specializes in small businesses and restaurants. The couple has since implemented several new initiatives for the store, including happy hour specials, wine tastings and events (including free tastings on Fridays), and updated offerings like a new outdoor grilling section, new homewares, and more unique wines.

“At this time the most noticeable change would be our partnership with Stone's Throw Farm,” says Lauren, referring to the local nonprofit farm that employs individuals with special needs and works to assist them and their families. “They have become a curator of our produce department, which has had a tremendous impact on the fresh produce offerings in the store. You can find everything from locally grown heirloom tomatoes and squash to the famous Texas peaches and many more market fresh items.”

Other changes include a recently expanded deli selection featuring Boar’s Head brand meats and cheeses and a new emphasis on the butcher counter, a fundamental (and fan favorite) component of the store throughout Roy Pope’s history.

“Our butcher counter has the best cuts of meat, and we really hope to focus on that for the summer months,” says Lauren. “New grocery products are coming in weekly, and you will also see a robust program of wine classes and tastings. These are great events to come meet some wonderful people and see the changes.”

One thing that hasn’t changed, Lauren says, is the employees. She says Roy Pope regulars will see most of the same staff members they’ve come to know; and while the transition in operational leadership has been “a lot of work,” getting to know the employees and their stories has been a highlight.

"Justin Avalos' experience in grocery management has been helpful in looking to redesign the store layout and broaden our offerings, including bringing in more traditional grocery products," Lauren says. "Chef Clay Wilson is currently working on a new menu that will continue to pay homage to the past of Roy Pope and will offer some exciting new items that highlight his skills and vision for the deli."

Lauren says she likes to think of Roy Pope as an extended family for both customers and employees.

“Many neighbors have been coming here for decades – including me – and they are sharing what they love most about Roy Pope," say says. "It is something that makes the hard work worth it as we work to continue this local business for many more years and generations.”