This roundup of dining news in Fort Worth includes openings, ownership changes, new dishes, new drinks, and new brunch menus. There's also news of a charitable endeavor and news about a local chef on TV.
Here's what's happening in Fort Worth restaurant news:
BreadHaus, the European artisan bakery in Grapevine that has been open for 25+ years, has new owners: Husband-and-wife Bryan and Fara Motta, who took over the bakery in 2024, continuing its legacy of providing high-quality, organic baked goods. Since its founding in 1996, BreadHaus has been dedicated to crafting artisanal breads and baked goods rooted in traditional European techniques. BreadHaus distinguishes itself from other bakeries through its dedication to health-conscious, sustainable, and artisan baking. Every product is made in small batches with organic ingredients and no preservatives. The bakery also specializes in long-fermented sourdough made without commercial yeast, enhancing flavor, digestion and gluten breakdown.
Fort Worth Tarleton State University and MW Cares have opened "The Purple Pantry," an innovative, self-service, grocery store-style space on the university's campus designed to meet students' basic needs with dignity. Funded by the MW Cares Foundation, the philanthropic arm of MW Logistics, the pantry ensures that students can focus on their education without the added stress of food insecurity by providing a safe and accessible resource for students in need. Design elements include privacy glass and an automated entry system, allowing students to enter discreetly and select what they need without supervision or restriction.
Raisin rolls from BreadhausBreadhaus
7 Brew. a drive-thru coffee stand with 20,000 drink combinations, has opened a new location in Burleson, at 627 SW Wilshire Blvd. This is the 8th location in DFW and the 4th in the Fort Worth area, along with Mansfield, Saginaw, and north Fort Worth.
Duck Duck Scoop, the ice cream shop that recently opened in north Fort Worth, will reopen on Saturday, February 22, after closing for a month-long breather to do maintenance and market their ice cream truck. In addition to ice cream cones, they serve sundaes, milkshakes, and bubble waffles. Everything is topped with a rubber duck. They'll do a grand opening at 12 pm, and introduce four new items: banana pudding sundae, chocolate dream sundae, and Easter shake.
City Works Eatery & Pour House in Fort Worth has a new limited-time Chef Selects menu that changes every eight weeks. New dishes include: Crab Rangoon Mozzarella Sticks with crab, shrimp, cream cheese, and firecracker sauce; and Italian Wedge Salad with iceberg, Genoa salami, ham, giardiniera, provolone, red onion, and crispy salami. Drinks include a Paloma with Hornitos Plata Tequila, agave, lime juice, and grapefruit soda; and Bourbon Raspberry Lemonade Fizz with Bulleit Bourbon, raspberry syrup, lemon juice, lemonade, and soda. They'll be available until April 22.
Walloon's, chef Marcus Paslay's polished restaurant on Magnolia Avenue, has introduced new dishes at its weekend brunch including fluffy pancakes, beignets, or traditional breakfast with eggs, bacon, and potatoes — joining benedicts, a brunch panini, and avocado toast. Brunch hours are Saturday-Sunday 11 am-3 pm.
Walk-On's Sports Bistreaux the Cajun sports bar with locations in Arlington and The Colony has bold new Southern Bourbon Wings, available for a limited time through February 28.
Rusty Taco launched a new menu featuring cracked tostada shrimp ceviche, rolled tacos, all-day breakfast burritos, and a 12-taco package for $49. The menu will be available at three locations in Dallas ahead of a national rollout, including the Greenville Avenue flagship, Hurst, and Denton.
Moxies just launched a new brunch menu with items such as the $18 big breakfast with eggs, jalapeño pork sausage, bacon, home fries, tomato, and multi-grain toast; $35 steak & eggs with an 8-ounce prime sirloin, eggs, also with tomato, home fries, and multi-grain toast; and $20 farmers hash, with pancetta, jalapeño pork sausage, roasted vegetables, pickled onions, poached eggs, home fries, and hollandaise. A new build-your-own mimosa option features choice of bubbles paired with orange, pineapple orange, or grapefruit juice.
HTeaO, the iced tea chain, has a new partnership with Poppi prebiotic soda, blending poppi’s sodas with HTeaO’s iced tea in flavors including trop poppi, peachy poppi, and dirty cherry poppi. The drinks are $5.49 for the 24-ounce and $7 for the 32-ounce.
Cracker Barrel has a spring brunch menu with four new items: Oreo stuffed cheesecake pancakes, strawberry stuffed cheesecake pancakes, Louisiana style shrimp skillet, and shrimp & grits. There are also two new drinks — pancake latte and strawberry peach lemonade — and a new strawberry icebox pie dessert. Available at Allen, Arlington, DeSoto, Grapevine, Mesquite, and Rockwall locations.
Torchy’s has three new "Torched" bowls: the big tipsy with bourbon bacon marmalade, fajita chicken, and onions; the bonfire bowl with jerk chicken or blackened salmon with pistachios, mango, and avocado sauce; and the moontower with shrimp, cotija, black bean & corn relish, and champagne vinaigrette. Bowls start at $10.50. These are but the first; a new bowl will drop each month through April 16.
Promised Land Dairy has partnered with marshmallow candy brand Peeps to offer a limited-time Peeps Sweet Marshmallow Milk, with a sweet marshmallow flavor. Available at Dallas grocery stores through April 20.
Fort Worth chef Tim Love will appear on Food Network cooking show Tournament of Champions which is returning for its sixth season on March 2. Love will compete with 24 other celebrity chefs such as Chris Cosentino, Rocco DiSpirito, Amanda Freitag, Stephanie Izard, Dale Talde, Casey Thompson, Jet Tila, and Fabio Viviani. Maybe between takes, he and Fabio — whose Jars concept just closed its two DFW locations — can talk about what a challenging market Fort Worth represents.