From tapas in the North Side to Hawaiian cuisine in the Southside, these are a few of our favorite new Fort Worth restaurants.
Chef Tim Love’s no stranger to the historic Fort Worth Stockyards. But his new place is a bit more elevated –– literally. At the top of the new Springhill Suites by Marriott, Love’s dishing Spanish-style tapas, cocktails, wine and cerveza. The inside-outside space offers million dollar views of Downtown Fort Worth and the surrounding North Side.
Blue Goose Cantina
I remember the Greenville Avenue Blue Goose location fondly as a place for meet ups with college buddies several years after college ended. Fort Worth’s new Blue Goose has landed in the space formerly occupied by Blue Mesa, and you’ll find good Tex-Mex along with some genuinely nice surprises, like tamales, pork fajitas and Impossible Tacos (stuffed with the plant-based product that tastes like ground beef but isn’t). Give me some sour cream enchiladas and a happy hour margarita and you can roll me home.
Owner Jordan Barrus fell in love with Hawai’ian cuisine during his stint in the 50th state during college, and he brought the flavor of the North Shore to the Fort, first with a food truck in North Fort Worth, and now with a brick and mortar store on the near Southside. Both locations serve multiple shrimp entrées with fixins’ and mochi – a Japanese ice cream treat that’s covered with a thin, chewy dough so it’s not so drippy when you eat it.
La Pantera Tacos Y Mas
An offshoot of Panther City BBQ, La Pantera (Spanish for panther) is part waste-not, want-not enterprise and part community service. Long after the ‘cue line ends, and just about the time happy hour at Republic Street Bar finishes, you can get a handful of brisket, barbacoa, pastor, carnitas or pork belly street tacos, elotes, and apparently killer cheesecake empenadas. The meats are all courtesy of Panther City. It’s a great use of the building space, but La Pantera is only open Wednesday evenings 5-9 p.m. and Thursday-Saturday from 8 p.m. to 1 a.m.
The Meat Board
A rancher, a food microbiologist, a butcher and a meat supplier walk into a bar. Actually, the four men (three Aggies and one son) own the part-deli, part to-go market where you can grab today’s lunch and tonight’s beef, lamb, bison or seafood dinner. Try burger, a chili dog on a sweet lobster roll, or the grilled chicken breast on a kolache bun. Charcuterie boards and a nice wine selection sweeten the deal.
Chef Richard Sandoval brings a cool vibe to the Worthington Hotel’s dining space. Sandoval’s known for mash-ups with Spanish and Latin American cuisine. Here, the flavors of a South American churrascaria mingle with impeccably fresh sushi (the name’s a play on the Spanish word for bull and the Japanese word for tuna). The restaurant looks beautiful, with both rows of open tables and private dining nooks. The Spanish octopus in an adobo sauce and the sweet corn empanada, which comes with a green chimichurri dipping sauce, are delightful. Margaritas in the bar or the lounge with a few shared tapas plates would make a great beginning (or end) to a fun evening in the Fort.
Wishbone & Flynt
We’ve loved quirky chef Stefon Rishel since he dazzled us at Max’s Wine Dive, and there’s no doubt the man’s a hard worker. His new restaurant is open essentially from dawn until fairly late in the evening, so whether you want breakfast, brunch, lunch, happy hour or dinner, it’s all here. The breakfast menu offers up a $4 shot of tequila with your breakfast tacos and home fries. Talk about a deal. Brunch features shakshuka (an Israeli egg and veggie dish) along with stacked enchiladas, and the dinner menu’s stuffed full of surf and turf options. If you’re up for a late-night treat, settle in to the late-night ambience of the adjoining Amber Room, with its speakeasy vibe and Prohibition-era menu. It is the roaring 20s, after all!
In 2015, Dallas food critics rolled in ecstasy while trying to describe the joys of the homemade dough and roasted roma tomato sauce in ZaLat’s pizza mini-verse. Tarrant County got our own restaurant this year, and while we’re not short on good pizza options, there’s something to be said for the creativity that goes into topping a ZaLat pie. ZaLat offers traditional meat and cheese pies, along with the Pineapple Express (bacon, pineapple, and a teriyaki swirl), the Pho Shizzle with its Sriracha and hoisin sauce swirl, to New York Style, a “super thin, slightly greasy with extra oregano and cheese.”