Two Fort Worth restaurants have earned notice on the 23rd edition of Texas’s Best New Restaurants for 2024, the annual list from Texas Monthly magazine, compiled by editor Patricia Sharpe.

In order to be considered for the list, restaurants must have opened between December 1, 2022 and November 30, 2023. It must also be a restaurant's first Texas location.

Fort Worth scores two slots on the list: Le Margot, a French restaurant from former Masterchef judge Graham Elliot; and Italian restaurant 61 Osteria.

At Le Margot, which came in at an impressive No. 2 on the list, Sharpe touts the French onion soup, salmon filet, and the burger:

"Pink crystal chandeliers. Black-and-white tile floor. Floral-print cowhide wall covering. At Le Margot, French is spoken with a Texas accent and a sense of fun. The owner is Felipe Armenta, a restaurateur with some eleven venues and counting. His executive chef and partner is Graham Elliot, winner of two Michelin stars and a former Top Chef judge. The two stick to the rules with dishes such as a satiny French onion soup fashioned from portobellos under a cap of melty Gruyère toast. Ditto a super-slow-cooked salmon filet resting in a buttery Cabernet reduction—it defines perfect fish cookery. But they go crazy with the burger, named the Royale with Cheese, which arrives beneath a pour-over of béchamel, Brie, and Parmesan. For dessert, they shamelessly aim for laughs with a chocolate-drenched profiterole the size of a baseball."

At 61 Osteria, she praises the signature Serpente pasta dish, the blue prawns, the short rib, and the tiramisu:

"Faced with a hollow, 16-inch piece of pasta, most chefs would cut it into sensible lengths. Not Blaine Staniford. He stuffs the broad, ruffle-edged noodle with ricotta, turns it on its side, and coils it like a snake. Covered in mushrooms and a preserved-Meyer-lemon sauce, the Serpente has become a signature dish at 61 Osteria. The modern venue has also brought tablecloths and carpets back to dining, rejecting the naked surfaces that turn restaurants into noise pits. Seafood is beautifully handled here and includes wood-grilled blue prawns in a caper-studded salsa verde. The kitchen is equally adept with beef. The short rib comes sided by kale, radicchio, and tender white beans in a golden broth. Should overindulgence make you ready for a nap, the triple-threat tiramisu—espresso, cold brew, and coffee liqueur—will wake you right up."

Two Dallas restaurants made the list: Quarter Acre, the French restaurant on Greenville Avenue from chef Toby Archibald, and Via Triozzi, the Italian restaurant also on Greenville Avenue. Sushi restaurant Naminohana earned an honorable mention.

As it did on the 2023 list, Houston leads the way, with three entries in the top 10 and also takes the top spot for the second year in a row with Katami, the upscale Japanese restaurant from the team behind Kata Robata. Other Houston eateries include Gulf Coast seafood restaurant Josephine’s Gulf Coast Tradition and Midtown pizzeria ElRo Pizza & Crudo. Jūn and Little’s Oyster Bar earn honorable mentions.

Austin's entries include Bureau de Poste, a French restaurant from Top Chef contestant Jo Chan; and Ezov, an Israeli restaurant, as well as Bacalar, a Mexican restaurant from Top Chef winner Gabe Erales, which earns an honorable mention.

San Antonio's sole representative is Peruvian restaurant Leche de Tigre Cebichería Peruana, but two earn honorable mentions: Japanese restaurant Nineteen Hyaku and Padadar, a Mexican and Cuban restaurant.

The top 10 is as follows:

• 1. Katami, a Japanese restaurant in Houston
• 2. Le Margot, a French restaurant in Fort Worth
• 3. Quarter Acre, a French restaurant in Dallas
• 4. 61 Osteria, an Italian restaurant in Fort Worth
• 5. Josephine’s Gulf Coast Tradition, a seafood restaurant in Houston
• 6. Bureau de Poste, a French restaurant in Austin
• 7. Leche de Tigre Cebichería Peruana, a Peruvian restaurant in San Antonio
• 8. Via Triozzi, an Italian restaurant in Dallas
• 9. ElRo Pizza & Crudo, a pizzeria in Houston
• 10. Ezov, an Israeli restaurant in Austin

“The Texas restaurant scene is as delicious as it’s ever been,” Sharpe declares, but the writer has some concerns about the present dining moment. Her complaints include the push towards ever more prominent (and more expensive) cocktail lists and the vibe dining trend, but her introduction ends on an optimistic note.

“But even though drinking while dining is fast becoming the new normal, I’m glad to report that kitchens are as disciplined and chefs as talented and ambitious as ever,” she writes.