This roundup of dining news around Fort Worth includes some intriguing openings, plus restaurants unveling fresh new menus for spring and summer.
Here's what's happening in Fort Worth restaurant news:
Fifty Fifty is a food truck serving gourmet sandwiches from founder Justin Brewer and the name tells the story: They specialize in half plant-based foods and half traditional meat meat meat. On the traditional side, there's a chicken parm, Italian beef, bacon Caprese (regular tomato-and-mozzarella Caprese but with bacon), and roast pork with broccoli rabe, a very gourmet green to put on your pork sandwich. The vegan side has a Philly made with mushrooms and cashew queso, a falafel burger with vegan tzatziki, a "hot" honey fried mushroom sandwich, and avocado toast with microgreens & crunchy chickpeas. Prices range from $10-$15, portions are hefty, and sandwiches come with golden skin-on fries. Founder/chef Justin Brewer attended Culinary School of Fort Worth and is a restaurant lifer. He posts the truck's schedule on Instagram — this week's stops include Turning Point Brewery on May 5, and a pickleball tournament May 6-7 — and also does catering weddings and other events.
Magic Cup is a new coffee and boba tea spot in Arlington, located at 3970 N Collins St. They're part of a small family-owned chain founded by MyLynn Nguyen, David and John Ly, who opened their original location in Richardson, followed by locations in Houston and McKinney. They make boba teas, smoothies, frappes, espresso drinks, all with attention to detail. ("Our coffee beans are locally roasted in Dallas with a top of the line Probat 1969 UG-22 roaster," their website says.) They filter their water three times through a reverse osmosis system, and they cook their boba fresh every four hours, sweetening it with honey and raw cane sugar to give it the irresistible chewy texture you want in a little tapioca pearl. They strive for a wholesome approach with fresh local goods, a friendly and knowledgeable staff, and inviting atmosphere. Join them in their grand opening of this location in Arlington on May 6.
Chadra Mezza and Grill is relocating, after more than a decade on Park Place Avenue. According to a post by Near Southside, Fort Worth, owners Nehme and Christina Elbitar will reopen Chadra as a take-out only restaurant with an extensive catering outlet, at 1701 Galveston Ave., not far from where the restaurant was founded in 2002.
Branch & Bird, the downtown bar and restaurant on the 12th floor Sky Lobby level of the Frost Tower at 640 Taylor St. that recently reopened after a three-month renovation, has expanded its hours. The restaurant will be open earlier Monday-Friday, starting at 7:30 am. Plus, they're also now offering lunch service on Saturdays beginning at 11 am. They're open for breakfast, lunch, and dinner, and all areas provide skyline views, especially the breezy patio.
Modern Market Eatery has a new summer menu with a dozen healthy options including seared ahi salad, flatiron steak salad with grass-fed steak & Gorgonzola cheese, smokey chicken bowl, greens & grains bowl, summer garden salad, B-L-Toast (avocado, on multigrain toast), salmon Caesar, strawberry Nutella waffle, and roasted veggies with broccoli, cauliflower, rainbow carrot, charred onion, and zucchini. Seasonal fan favorite Street Corn Pizza also returns.
First Watch, the brunch chain, has new limited-time dishes on the menu through May 28: Tacos Al Pastor Hash with pineapple and seasoned potatoes, eggs, avocado; Crab & Avocado Toast on whole grain toast, with two basted eggs; bananas Foster French toast, thick-cut challah bread griddled and topped with bananas, pecans, and caramel sauce; and Tropical Sunrise Juice with mango, pineapple, strawberry, and lime. First Watch’s executive chef creates 5 distinct seasonal menus in addition to core favorites; the Tacos Al Pastor Hash took 5 years of research and development just to make the limited-time offering.
DQ restaurants in Texas have a new limited-time spicy burger called the Jalitos Ranch Hungr-Buster, featuring a quarter-pound grilled burger with lettuce, creamy jalapeño ranch dressing, and pepper jack cheese, crowned with crispy jalitos between two buttery toasted buns. Pronounced “ha-LEE-tos,” jalitos are jalapeno strips crispy-fried slivers of peppery goodness that deliver a mild-to-medium punch and a zesty, satisfying crunch. The Jalitos Ranch Hungr-Buster is available through May 22 while supplies last, only at DQ restaurants in Texas.
SusieCakes is offering seasonal strawberry-themed cupcakes from May 8-14 including a Strawberry Rosé Cupcake – pink champagne vanilla batter with strawberries folded in, frosted with pink champagne buttercream and sprinkled with white sanding sugar; and the Strawberry Cupcake – vanilla cupcake filled and frosted with strawberry buttercream topped with red sprinkles.
Tiff's Treats has entered a cookie collaboration with Austin-based Cookie Rich that reimagines three Tiff’s Treats’ flavors in Cookie Rich’s signature bite-sized cookies with fillings. A box of 12 comes with six flavors: Three Tiff’s Treats flavors and three Cookie Rich flavors: Vanilla sugar cookie with mini M&M’s and milk chocolate mousse filling; dark chocolate with mini chocolate chips and dark fudge filling; oatmeal raisin with vanilla cream cheese filling; soft chocolate chip with dark fudge filling; cinnamon sugar with cinnamon brown sugar filling; soft red velvet cookie with vanilla cream filling. They're available online for $39 plus $10 shipping through September 1.
DQ — again! they're busy over there — has a new May Blizzard of the Month: The Peanut Butter Puppy Chow Blizzard. "Puppy chow" is the name for a popular, old-school-style homemade snack with cereal, melted chocolate, and peanut butter, and served as inspiration for the Peanut Butter Puppy Chow Blizzard Treat, consisting of crispy peanut butter puppy chow pieces and Choco Chunks, blended with soft serve and peanut butter topping.