The Original

One of Fort Worth's oldest restaurants is closing: The Original Mexican Eats Cafe, which has been open at 4713 Camp Bowie Blvd. for nearly a century, will shut its doors at the end of March.

In a Facebook post, owner Robert Self said the restaurant will consolidate operations at its other location, The Original del Norte at 1400 N. Main St., which opened in the former El Rancho Grande space in 2021.

The Camp Bowie restaurant will serve its final meal on Friday, March 31.

A representative said they were leaving due to a dispute with landlord Joe Frank Musquiz, which has been ongoing since 2010.

Muzquiz's mother, the late Leticia Grimaldo, signed a lease proffered by Self in 2003 in which The Original paid $27,000 per year, without consulting an attorney. Muzquiz, who inherited the property in 2014, says that taxes alone were $26,000, with looming expenses that include a $100,000 new roof and $20,000 in parking lot repairs.

Among the restaurant's most famous patrons over the years were President Franklin D. Roosevelt and his son, Elliott. In their honor, The Original created a signature dish, the Roosevelt Special, featuring a cheese enchilada with chili con carne, crispy beef taco, and chalupa with beans & cheese.

Self said they cherished the five generations of customers who have supported them by loving their enchiladas, tacos tostadas, margaritas, and laid-back ambiance.

He also thanked their staff for their professionalism and friendly service. All Camp Bowie employees will be offered positions at the North Main location.

To make the Northside location more "Camp Bowie like," they're planning to dress up the bar upstairs, which provides a larger space than the location's smaller bar on the first floor.

"We recognize and regret that this is the end of an era for Fort Worth's West Side, and want to emphasize that we are dedicated to carrying on The Original's fabulous food, fun atmosphere, and long-running traditions at our Northside location," they said.

Photo by Joey Garcia

Where to eat in Fort Worth right now: 10 restaurants to take holiday guests

Where to eat

Used to be, when out-of-town friends and families came to visit in Fort Worth, it was a cinch to find somewhere to eat everyone could agree on.

That’s no longer the case, obviously. Our friends and loved ones are now more particular about what and where they eat. Some will only eat at lavish, expensive restaurants, while others want good yet cheap. There’s at least one vegan in everybody’s families these days, and there’s bound to be someone in your group who insists on eating farm-to-table.

It’s hard to please everybody, but we’re going to try. As part of our annual tradition, for our December Where to Eat, we are pointing you in the direction of the best restaurants to take your holiday visitors, finicky or not, and show them the best Fort Worth has to offer.

Where to take the trendy food follower
No other food in Fort Worth is as hot and hip right now as barbecue, and luckily for those into following food trends, Fort Worth is home to what has been deemed the best ‘cue spot in the state. Goldees BBQ, found down a bumpy country road in southeast Fort Worth, was crowned the No. 1 barbecue spot in Texas by Texas Monthly magazine, and one bite of their rich and tender brisket, you’ll see why. Housemade sausage and meaty pork ribs are also must-gets, along with sides such as jalapeno cheese grits. Grab a couple slices of bread, too; it’s made in-house. Big crowds mean you’ll need to wait at least a couple hours, but it’ll be a fun wait. Those in line often get to know one another and sometimes there’s free beer and food samples.

Where to take the vegan
Fort Worth is known for burgers and barbecue, but it’s also home to some very good vegan restaurants, including Belenty’s Love, a Tastemaker Award-winning vegan Mexican restaurant near TCU. Every Tex-Mex staple you can imagine is served during breakfast, lunch, and dinner, from tacos and enchiladas to nachos and burritos, all of which are made with meat and dairy substitutes. Popular items include portobello asada tacos, stuffed with strips of portobello mushrooms; a potato omelet, made with hashbrowns, onions, bell peppers, tomatoes, and vegan mozzarella; and the seafood nachos, a mountain of gluten-free chips doused with black beans, spicy cilantro lime rice, salsa, guacamole, and a mix of vegan crabcake and fish.

Where to take the tourist
Most tourists visiting Fort Worth want to spend time in the Fort Worth Stockyards, undoubtedly the city’s most popular tourist destination, with its old west feel, daily cattle drives, and cowboy-themed restaurants and shops. There are several new restaurants in the Stockyards, but the Hotel Drover’s on-site restaurant, 97 West, has a location that’s hard to top - it’s practically in the center of the Stockyards, within walking distance of attractions such as the White Elephant Saloon and Billy Bob’s Texas. 97 West is more chef-inspired than most Stockyards spots. Entrees include pan-seared redfish, chicken-fried New York strip, and smoked pheasant. There are also nice salads, pastas, and traditional burgers. Strolling around the restaurant and hotel is encouraged; tourists will certainly dig the hotel’s Texana décor and architecture.

Where to take the celebrity chef groupie
For better or worse, Tim Love is Fort Worth’s most well-known celebrity chef, so a celebrity-chaser is definitely going to want to visit one of his many restaurants. Love’s newest project is Tannahill's Tavern, a restaurant that doubles as a live music venue. Located in the Stockyards' Mule Alley development, Tannahill's serves cheffy bar food – items such as a wild boar sloppy joe, a fried bologna sandwich, and fried chicken and fried cauliflower bites. Heartier entrees include a housemade pappardelle, made with either boar ragu or in vegan form with Beyond Meat bolognese; steak and frites; and smoked baby back pork ribs. Concerts from local and national bands take place in the accompanying Music Hall, a 1,000-person capacity venue that hosts not just country bands but also rock, electronic music, and folk.

Where to take the outdoors lover
When it comes to patio dining, Branch & Bird is hard to beat: The American restaurant on the 12th floor of the Frost Tower downtown has a wraparound patio/balcony that offers a bird’s eye view of downtown. This time of year, you’ll get a nice view of the holiday lights and tree in the Sundance Square Plaza. The patio features two-top tables for small, intimate parties and big, comfy couches for cocktails and wine. An across-the-board food menu offers something for everyone, from crispy pancetta gnocchi, to shrimp linguini, to flatbreads topped with your choice of shrimp, steak, cheese, or buffalo chicken. There are soups and salads, too, plus rotating, seasonal cheesecakes.

Where to take the tightwad
One of Fort Worth’s essential cuisines is Tex-Mex, and there might not be a better place in town for cheap and of good quality than Dos Molinas, a long-running dive at 404 N. 25th St., on the city's north side. Housed inside a century-old building, Gloria Molina's charming little gem has been a hotbed for traditional Tex-Mex fare since it opened more than 40 years ago. Housemade flour tortillas are show-stealers, so large their edges eek out of their plastic holders. Entrees include excellent beef tips, super tender and spicy, along with plates of cheese enchiladas, tacos, tostados and burritos, all served with rice and beans, none priced more than $10. Daily lunch specials are in the $6-$9 range. Even cheaper is breakfast, served daily, including menudo, huevos rancheros, and chilaquiles, all priced $6-$8.

Where to take the big spender
Just as Fort Worth has numerous Mexican restaurants that are easy on your bank account, there are some that cater to big spenders, such as newly opened Don Artemio, one of the city’s best new restaurants. This stylish, upscale restaurant in the Museum District is more Mex Mex than Tex Mex; its menu is heavily inspired by food from the northeast Mexico region of Saltillo, where the original location of Don Artemio is located. The must-have appetizer is the build-your-own cactus tacos, served with warm, housemade corn tortillas. Entrees include the excellent chile hojaldrado, a cream cheese and pecan-stuffed poblano chile wrapped in puff pastry and served over tomato sauce; Chilean sea bass in a housemade mole sauce; and cabrito ribs with a cabbage salad and pickled red onions. There’s a large cocktail menu, plus a nice wine list, too.

Where to take the dessert lover
Dinner just isn’t dinner without the final – and most important – course: dessert. For that, take your out-of-towners to one of the most opulent restaurants in Fort Worth: Grace, located downtown, on the ground floor of the 777 Main building. Of course, dinner at Grace is highly recommended, but finding good desserts in Fort Worth is difficult, and that’s one of many areas where Grace takes the cake. The dessert menu consists of a half-dozen selections that strike a perfect balance between savory and sweet. For the latter, try the butterscotch pudding, made with salted caramel gelato, or the cookies and milk, served with shaken milk and Valrohna chocolate chip cookies. Those who prefer savory desserts, go with the spectacular olive oil cake with cara cara orange curd.

Where to take the hardcore foodie and prove FW has a foodie scene
One of Fort Worth’s best new restaurants, Beast & Co., dares to prove there’s more to Fort Worth’s food scene than burgers, steaks, and barbecue. So far, so good: Since opening earlier this year, the Near Southside restaurant has built a reputation with the foodie community for serving left-of-center dishes that go beyond the city’s norm. The restaurant’s menu rotates but recent favorites have included North African marinated olives, lobster bisque with a twinge of Thai flavors, whole fish served atop a banana leaf, and dumplings stuffed with charred eggplant. There’s a lively bar scene with cool cocktails and good happy hour specials.

Where to take a big group
Heim BBQ kick-started the craft barbecue movement in Fort Worth – their bacon burnt ends paved the way for everybody else’s. Of Emma and Travis Heim’s three DFW locations, the store in White Settlement is best suited for big groups. A large outdoor deck offers plenty of seating and if the weather’s lousy, there’s lots of room inside, thanks to oversized dining rooms. Other nice touches include an inside/outside bar and a menu that goes barbecue basics. In addition to brisket, ribs and sausage, there are, of course, Heim’s calling card, bacon burnt ends, plus excellent burgers, tacos made with in-house tortillas, and salads. Heim is one of the few local barbecue spots with a kids menu, too.

Photo by Joey Garcia
Goldee's serves the best barbecue in Texas.
Photo courtesy of Roll-Em-Up Taquitos

California restaurant obsessed with taquitos unwraps new location in Hurst

Taquito News

A new restaurant concept from California has landed in Texas, staking a bold claim: Called Roll-Em-Up Taquitos, it calls itself the first place dedicated to taquitos, and who are we to disagree?

In mid-September, they opened their first Texas location in Garland, at 5949 Broadway Blvd. There's a location coming to Hurst, at 1842 Precinct Line Rd., opening in fall 2022. Locations in Pearland and Amarillo are in the works, as well.

Roll-Em-Up serves taquitos with a variety of fillings, along with key sides including corn on the cob, queso, and guacamole. There are five taquito options, including shredded beef, shredded chicken, potato, cheese, and avocado. Taquitos can be topped with cheese, spicy house sauce, guac sauce, queso sauce, and their "lit" sauce.

Other menu items include bacon beans, rice, bomb AF chips, churro doughnuts drizzled with caramel, and street corn with butter, mayo, and cotija cheese, with an optional dusting of Hot Cheetos and Tajin or coated in queso. You can get the corn on the cob or cut into a cup.

Roll-Em-Up Taquitos was founded by father-and-son Ron and Ryan Usrey, who debuted the concept in Chino Hills in 2019. The taquitos are hand-rolled and pan-fried to order in cast iron skillets, and the restaurants also boast a colorful interior with a bright and cheerful mural that runs the length of the back wall.

taquitosTaquitos, guacamole, and churro doughnuts make for a complete meal.Roll Em Up

There are tables for inhouse dining, but takeout is also a huge deal, with party packs of 25 or 50 taquitos, for $50 to $100, accompanied by shredded cheese, guac sauce, sour cream, mild sauce, and LIT sauce.

Restaurant operators David Weaver and Blake Terry, who have worked with many brands including Wingstop, The Catch, Burger House, Subway, Smashburger, and Rusty Taco, are bringing the concept to Texas.

They'll build and operate a percentage of stores, and also recruit and train future franchise partners in the region.

"Having great food is no longer enough in today's fast casual space and this is what made us thrilled about Roll-Em-Up," Weaver says in a statement. "The food, ambiance, and operations of Roll-Em-Up are outstanding, not to mention the reggae music playing in the background. It's a vibrant, fun, and delicious place to be and we had to be a part."

2 Texas fast-food chains cruise onto list of country’s best drive-thrus

Texans’ bread and butter

The rest of the U.S. is quickly catching on to some fast-food addictions most Texans have been noshing for years, with one automotive-focused media site driving some national praise for two favorites.

Online publication Jalopnik recently released its reader-compiled list of the Best Drive-Thru Restaurants in America and — likely unsurprising to devourers of burgers and Tex-Mex in the Lone Star State — Whataburger and Taco Cabana (both based in San Antonio) are featured among the top 10 favorites.

Jalopnik notes that perhaps Whataburger’s popularity among drive-thru consumers has something to do with the chain’s many burger options (“Maybe its popularity is thanks to the rumored 36,864 different burger combinations that customers can create with the firm’s range of toppings.”)

In further applauding the burger chain, which has maintained an almost cult-like following since the brand first launched in Texas in the 1950s, one Jalopnik reader even shared a story about a Whataburger newbie’s first experience.

“Whataburger, hands down,” the poster told Jalopnik of their favorite drive-thru in the country. “If it’s on the menu, it can be put on your burger. I once had the joy of watching a kid from New Jersey eat Whataburger for the first time. It was like that scene from The Road when the son has a Coke for the first time in his life.”

In addition to that transformative experience (true Texans know a perfect Whataburger meal can be an epiphany), Jalopnik readers also hailed Taco Cabana as one of the best drive-thrus in the country.

Though Jalopnik, which is clearly not based in Texas, downplays the Tex-Mex chain’s formidability, calling it “another taco joint” that serves up a host of “Mexican treats,” readers (and likely Texas-based devotees) set the publication straight, calling out Taco Cabana’s fresh-made flour tortillas, array of salsas, and boozy offerings, and making mention of the brand’s way-better-than-Taco-Bell quality.

“Multiple orders of magnitude better than Taco Hell,” one Jalopnik poster says.

Another reader notes the chain is a middle-of-the-night go-to, something many Texans can also relate to.

“Taco Cabana,” the poster says of their favorite drive-thru, “especially the 24-hour ones. Nothing, I mean nothing, beats a couple of barbacoa tacos at 3 am.”

Other drive-thru chains scoring a spot in Jalopnik’s reader-based top 10 include Wyoming-based Taco John’s, ubiquitous California burger joint In-N-Out, California-based Baker’s Burgers, Jack in the Box, Chicago-born hot dog spot Portillo’s, universally loved Chik-Fil-A, quality burger joint Culver’s, and sandwich eatery Runza.

Photo courtesy of Quince

No. 1 rooftop restaurant in the world headed to WestBend Fort Worth

#1 Rooftop News

A global award-winning restaurant is coming to Fort Worth's WestBend in early 2022: It's the first U.S. location of Quince, a restaurant founded in San Miguel de Allende, Mexico, which has been proclaimed the "No. 1 Rooftop Restaurant in the World."

Created by former Fort Worth hedge fund manager Brian Sneed, Quince is an open-air concept known for fun food concepts and great city views.

According to a release, the WestBend location will be situated along the Trinity River, overlooking the Fort Worth Zoo and nearby wooded areas.

The first location opened in 2016 in San Miguel de Allende, Mexico, and was crowned by Robb Report Magazine as not only the "No. 1 Rooftop Restaurant in the World" for the past two years but also the "No. 1 Rooftop Destination in the World." Robb Report really likes that rooftop.

According to a release from Trademark Property Company, the mixed-use investor, developer, and operator of WestBend, the restaurant will bring a chic but casual atmosphere, flavors, and flair to WestBend's riverfront mixed-use landscape, joining neighbors such as Johnnie-O, Market by Macy’s, Warby Parker, Drybar, Hg Sply Co., and Tyler's.

"We are thrilled with our leasing momentum at WestBend," said Trademark CEO Terry Montesi. "With our best in Fort Worth location and the most relevant merchandising, WestBend has become Fort Worth’s go-to project for the latest and greatest retailers and restaurants, such as Quince, with more coming soon."

Quince was created for all ages in search of an upbeat experience with their meal. The menu at the original location is sophisticated, with lots of seafood including sushi and ceviches, but also steaks, salads, and bowls.

There's steak au jus, tuna, tempura shrimp, chicken with ginger rice, filet with chateau potatoes, short ribs with truffle sauce on hummus with crunchy chickpeas, pasta fusilli with lamb ragout, New York strip, and a cowboy ribeye.

They also serve brunch with dishes such as huevos rancheros, eggs benedict, French toast with berries and cream, chilaquiles verdes, and eggs shakshouka.

In a statement, Sneed says that Fort Worth has evolved in so many ways in the past few years and is now ready for this type of dining experience.

"This has been a long time coming, and I am thrilled to have the opportunity to bring my concept home and to one of the best views on the Trinity River," he says. "It's a must that Quince has exceptional views and quality neighboring businesses, and WestBend perfectly fits this requirement. Our global collective menu was formulated to include dishes people will crave and come back for tomorrow, and we’re excited for Fort Worth to experience this."

Photo courtesy of Suck It

New pickle and jerky shop opening in Old Town Keller says Suck It!

Pickle News

UPDATE 9-20-2021: The shop opened on September 16.


Pickles are definitely a trend and now they're coming to Keller, with the imminent opening of Suck it! Jerky and Pickles, a new shop opening at 121 Olive St., a space that was previously home to a bakery called BakeologyDFW.

The shop will serve as a commissary kitchen and retail store featuring the pickles and beef jerky that owner Scott Spielman has been making since he founded his cottage business in 2019.

He hopes to be open in two weeks.

His pickled cucumbers with jalapeno pepper are his longtime bestseller, and in addition to pickled vegetables, he makes jerky in three varieties: original, hot, and peppered.

As a one-time marathon runner, he's particularly proud of the fact that his products have minimal processing. "I don't add any sugar or preservatives," he says. "The idea of being able to read the ingredients in your food is an important philosophy of mine."

A Fort Worth native who worked for the Chili's restaurant chain and in medical sales, Spielman began Suck It! in the prototypical cottage industry manner: He started doing pickles as a hobby and would share the results with friends.

"One week, my wife signed me up to do a table at the Keller Farmers Market," he says. "I was in pure panic mode, but all of my friends showed up in support and we sold out."

Suck It! became a staple at farmers markets in Keller, Saginaw, and Watauga, and he started selling online and at boutique food shops. He's now in talks with regional grocery chains. Sensing that business was about to outgrow the kitchen he was renting, he decided it was time to take the plunge.

"The Keller location has the kitchen space I need, and will also house a retail shop for my products," he says.

He's currently doing 11 pickled items and three jerky products, but intends to expand his lineup.

"This is the most I could do with my current circumstances but I plan to do more," he says. "I like to pickle weird things — broccoli and cauliflower and green beans and red onions. I do Hatch chiles when they're in season. I pickle okra, garlic, and sugar-snap peas."

Pickles and fermented foods of all kinds have enjoyed a resurgence, and also have a cherished place in Fort Worth, home to venerable pickle maker Best Maid as well as Martin House Brewing, which has earned fame for the massively popular series of pickle-flavored beers it has brewed.

"Pickles have had an interesting journey," Spielman says. "They started out as a survival method that you had to do, if you wanted a supply of beef and vegetables. But they've morphed into a luxury item. I make mine the way our grandparents made them, very simply, with vinegar, spices, and water. My stuff won't last two and a half years like what you see at supermarkets, because I don't put a bunch of sugar and preservatives in them. If pickles are made right, they are a very healthy snack."

He's also going to provide a platform for other vendors like himself to sell their goods at his store.

"I'm going to feature the little guy who makes a great product but doesn’t have the capital or venue to display and sell their stuff," he says. "This will be a one-stop shop, with items that people could previously only get on Saturday mornings, if they had the time to stop at the farmers market. Now they can visit on a Wednesday afternoon. Some of these things that people make are fantastic."

As for the saucy name, it's a reference to a tradition he had with his two sons, who are both now adults.

"When they were 8 and 9, they were on a little league team and I was assistant coach," he says. "I'd watch when kids went to bat and the parents would be yelling at them. I always just said, 'Don't suck.' Later in life, that morphed into 'Be smart, be safe, and don't suck.'"

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'Yellowstone' stars to greet fans at Fort Worth Stock Show & Rodeo

Yellowstone news

Yellowstone fans, get your comfy shoes ready - there'll be a long line for this one. Cole Hauser a.k.a. "Rip Wheeler" on Yellowstone, and Taylor Sheridan, the show's co-creator, executive producer, and director of the series, will meet fans and sign autographs at the Fort Worth Stock Show & Rodeo.

The event will take place from 4:30-6:30 pm only on Friday, February 3. Location is the 6666 Ranch booth near the south end of Aisle 700 in the Amon G. Carter, Jr. Exhibits Hall.

According to a February 2 announcement from FWSSR, "fans will have the opportunity to snag an autograph as well as purchase some distinctive Yellowstone and 6666 Ranch merchandise while also enjoying all the features the Stock Show offers."

The event is free to attend (with paid Stock Show admission) and open to the public.

It's the second year in a row for Hauser to appear at FWSSR; in 2022, he and fellow cast mates drew huge crowds.

Sheridan, a Paschal High School graduate, is no stranger to Fort Worth; he lives in a ranch near Weatherford and filmed 1883, the prequel to Yellowstone, in and around Fort Worth. Currently, another spinoff, 1883: The Bass Reeves Story, is filming in North Texas.

The Fort Worth Stock Show & Rodeo is winding up its 2023 run on Saturday, February 4.

Coffee chain 7 Brew to open new drive-thru in north Fort Worth

Coffee News

A drive-thru coffee chain is opening a shop in Fort Worth: 7 Brew, a chain founded in Arkansas in 2016, is opening its first location in Fort Worth at 5001 N. Tarrant Pkwy., where it will serve coffee and espresso drinks, teas, infused energy drinks, sodas, and smoothies.

This will be the chain’s third location in Dallas-Fort Worth, following their 2022 debut in Grand Prairie and second outlet in Mansfield.

This location is from husband-and-wife Jonathan and Hannah Schalk, who moved from Arkansas in order to expand the brand in Fort Worth.

"Northwest Arkansas is knit together and comprised of very small communities, and the same thing happens in Fort Worth," Jonathan says.

They're targeting early April for their opening date.

7 Brew is one of a host of chains that have sprung up in recent years focused on drive-thru: Scooter's, Bad Ass Coffee, PJ's, Dutch Bros., Black Rock, Black Rifle, not to mention non-coffee beverage chains like Swig. They all share one thing in common: Their business model relies on the use of disposable plastic containers.

7 Brew sets itself apart by emphasizing how friendly it is, thanks to its modular, prefabricated buildings that come with multiple drive-thru lanes protected by canopies. This allows employees to dash out and deliver the orders to customers in their cars.

Most locations have two drive-thru lanes, but this location will have three, plus one walk-up window for the rare customer not inside a vehicle.

They do standard coffee drinks but are better known for ultra-sweet dessert-inspired beverages such as the Blondie with caramel and vanilla, and a drink called the Cinnamon Roll with white chocolate and brown sugar cinnamon.

Outside of coffee, they also do an in-house energy drink in varied flavors and flavored sparkling water.

The company was acquired in 2021 by Drink House Holdings, a company created by Jamie Coulter, founder of Lone Star Steak House and a Pizza Hut franchisee; and sandwich chain founder Jimmy John Liautaud.

Where to eat: Best Fort Worth restaurants for Easter 2023 dining

Holiday News

Brunch has become a big trend, but it has always been a thing on Easter Sunday, when it's a tradition to hit up a brunch as a reward for attending Mass. It's such a thing that some restaurants in Fort Worth that are usually closed on Sundays open for special hours on this one holy day.

Here's than where to get brunch (and dinner) on Easter Sunday in Fort Worth:

Blue Mesa Grill. Brunch award-winner will add extra items for Easter including ginger chipotle glazed ham, on top of signatures like street tacos, omelets, Belgian waffles, churros, biscuits & gravy, blue corn cheese enchiladas, potato chile tarts, Chimayo corn, Adobe Pie, and dessert bar with chocolate-dipped strawberries, banana pudding, fruit cobbler, raspberry-cajeta bread pudding, cookies, and bars. $35, includes Mimosas, or $10 for 11 and under. 8 am-4 pm. 817-332-6372.

Bonnell's. Chef Jon Bonnell has a dozen to-go options for Easter, including rack of lamb, beef tenderloin, prime rib, turkey breast, and sides for 4 or 8 people, plus cake, cheesecake, and pies. $35 to $300. Order online by March 31 at 12 noon for pickup on April 8 from 11 am-6 pm. 817-738-5489.

Capital Grille. Opening early with full dinner menu, as well as four special brunch features: lobster frittata with asparagus, NY strip steak & eggs, filet mignon with white cheddar hash browns, and smoked salmon and caviar. 10 am-2 pm. 817-348-9200.

Eddie V's. 3-course brunch includes cinnamon rolls with cream cheese frosting, choice of salad, lobster bisque, smoked salmon, steak & eggs with red-eye gravy, lobster quiche Florentine with Fuji apple salad, avocado and crab on brioche toast, seasonal berries, or bananas Foster cake. Kids menu includes fruit, scrambled eggs, chicken fingers, Mac & cheese, sorbet, or ice cream. Full menu also available. $52, or $16 for 12 and under. 10 am-2 pm. 817-336-8000.

Fort Brewery and Pizza. Regular brunch menu with signatures like their "Panther Bones" extra-large extra-garlicky breadsticks, avocado toast, biscuits & gravy, the hangover burger, pizzas, cinnamon roll, waffle on a stick, do we need to go on. 10 am-10 pm. 817-923-8000.

Fuzzy's Taco Shop. Easter to-go for parties of 10 or more with Build Your Own Taco bar ($120), Fajita bar ($140), and Nacho bar ($100). Order online by April 7.

Hotel Vin Autograph Collection. Brunch in the Bordeaux and Tuscany ballrooms with chef Juan Pablo Silva's bountiful menu includes flambee crepe and Belgian waffle station, seafood station, raw bar, prime rib carving station, omelet station, and kids buffet. Reservations include entry into an Easter egg hunt plus Easter bunny photo op. 11 am-3 pm. $90, or $45 for 12 and under. 817-796-9696.

Malai Kitchen. Brunch includes banh mi French toast, Thai eggs benedict, fried rice “over easy”, spicy bloody Marys, and mimosas. Price varies. 11 am-3 pm. Southlake 682-707-3959.

97 West. Brunch at Hotel Drover includes taco board, giant cinnamon roll, apple churro pancakes, avocado & toast, hot chicken & biscuits, chicken Caesar, egg white frittata, Stockyards hash, crab cake benedict, chicken-fried steak & eggs. 8 am-2 pm. 682-255-6497.

Omni Fort Worth. Brunch includes charcuterie, deviled eggs, ceviche, cheese & herb soft scrambled eggs, Belgian waffles, spice-rubbed chicken, bourbon-honey smoked brisket, honey-baked ham, cakes, tarts, cookies, cupcakes, rocky road bread pudding, dark chocolate pot de creme, green matcha tiramisu, profiteroles, and an Easter Boulangerie with poblano corn loaf, beer bread, Parmesan lavash, hot cross buns, lemon meringue muffins, bagels, pumpernickel, focaccia, and cinnamon-raisin toast. Plus egg hunt and Easter bunny. $76 or $40 for 12 and under. 11 am-3 pm. Seatings every 45 minutes. 817-535-6664.

Perry's Steakhouse. Holiday specials include choice og glazed ham ($49) or prime rib ($69) accompanied by whipped potatoes and green beans almondine, with choice of starter from salad or carrot-ginger soup. Regular menu is also available. 11 am-9 pm. 214-855-5151.

Pinstripes. Brunch buffet includes waffle station, carving station, sweets table, bottomless mimosas, and Aperol spritzes. The Easter Bunny will hand out treats and take pictures with the kids. $32, or $15 for 12 and under. 10 am-3 pm. Reserve online or call 682-352-0905.

Reata. Brunch with pecan biscuits & elk sausage gravy, fried quail & waffles, hues rancheros, stuffed French toast, chicken chilaquiles, shrimp & grits, crab eggs Benedict, and scrambled eggs with ham or chicken-fried steak. $13-$17.11 am-2 pm. 817-336-1009.

Silver Fox. Full menu plus an Easter special: Roasted Beef Tenderloin Benedict, with poached egg, hollandaise, asparagus, and fingerling potatoes, for $60. Drink specials include a Bloody Mary with Tito’s Handmade Vodka for $18, and a Mimosa for $12. 11 am-4 pm. 817-332-9060.

61 Osteria. Brunch includes scrambled egg bruschetta, granola, semolina Dutch baby, and mozzarella in carrozza. Prices a la carte. 10 am-2 pm. 817-953-3271.

SusieCakes. SusieChick luscious lemon cake, Easter cupcakes (with carrots, bunnies, and Happy Easter decorations), Peeps sugar cookies, cookie decorating kits, and cakes with bunny and cross decorations. 817-813-2253.

Taste Project. Special pay-what-you-can brunch prepared by chef Jeff and team of volunteers. 9 am-2 pm. Reservations required, online only. 817-759-9045.

Toro Toro. Signature brunch at Worthington Renaissance Hotel with unlimited shrimp cocktail, grilled corn, arepas, steak & eggs, Belgian waffle, plus bloody Mary bar and a la carte options. $49. 11 am-3 pm. 817-975-9895.

Truluck's. Easter special favorites including miso-glazed sea bass with crab fried rice, tuna, King crab, lobster tail, and a spring fling cocktail with vodka, ramazotti rosato, and cava. 11 am-8 pm. Southlake, 817-912-0500.