Fort Worth’s culinary scene is cooking, with exciting openings, comforting reopenings, mouth-watering new dishes, mouth-watering new drinks and everything in between.
Here’s what’s happening in the Fort Worth restaurant news:
Rachel’s Mediterranean Grill, a Mediterranean chain from Buffalo, New York, will open a location in Fort Worth at 2801 Heritage Trace Pkwy. March 22. Family restaurant brothers Joe and G Khoury founded this healthy, casual eatery in 2012; it now has 13 locations in western New York, and Fort Worth will be its 14th. They’ll be hosting a grand opening starting at 10:30 a.m., featuring a ribbon cutting by the Fort Worth Chamber of Commerce, as well as music, food, and a special appearance by Sybil from 98.7 KLUV. The first 300 customers will also receive gift bags filled with t-shirts, water bottles and special offers.
Maria Del Mar is a Mexican restaurant at 1106 NUS 377 in space previously occupied by Los Molcajetes Roanoke (which has moved to Oak Street), veteran chef Sage Sakiri (Riverbend Bistro, Red Sage, Dino’s Steak & Claw House), in partnership with the chef Gilberto Salgado. They do Mexican, Spanish and Tex-Mex with a twist, with an emphasis on seafood and many of the chef’s specialties such as seafood soup or whole catfish topped with shrimp, served with waffle fries. They make their own chorizo with an authentic recipe from Michoacan, Mexico in versions that include beef, pork, chicken, and vegetarian chorizo. It is open for lunch and dinner at the moment, with breakfast coming soon, and for those who can eat breakfast all day (i.e. everyone), it will occasional egg specials at lunch, such as pork chicharrones with salsa verde and steak in salsa negra, both served with eggs, roast potatoes and corn tortillas. You’ll recognize it from the outside by the painted mural on the facade of a tropical setting with palm trees and the ocean.
Anderson Distillery and Grill is reportedly a restaurant-distillery coming to Roanoke in a new mixed-use complex at 400 S. Oak St. of Andrew Frank and Jay Anderson, friends who met when their sons were in the same scout troop, and often cooked during camping trips. They started this business with a coffee-infused spice blend, Joe Rub, which they sold at farmers’ markets. They simultaneously got involved in distillation and decided to combine them into one. They prepare grilled meat, sliders, salads, fries and loaded baked potatoes, as well as small quantities of spirits including rum, vodka, gin and whiskey. A signature dish is their loaded fries which you can get plain, with parmesan and truffle oil, with cheese, or loaded with bacon bits, scallions, sour cream and grated cheese, as well as meat, if that’s not enough. They are finishing construction and plan to open any minute.
Zaap Kitchen Lao and Thai street food, the fast-casual, family-friendly concept featuring fresh, authentic Laotian cuisine and Thai street food, reopened its Fort Worth location in WestBend on March 18. The restaurant had survived the pandemic but in November they suffered a fire that started from an electrical outlet, and were forced to close for renovations. On March 18 and 19, they are offering 15% off all food and takeout orders, and thank “everyone who has supported us during these difficult times”, WestBend is their fourth store in DFW and their first location at Fort Valeur.
fat burger opens three new locations around DFW, including Keller, at 1521 Keller Pkwy. #300, as well as Plano and Allen.
Freebirds World Burrito brought back a fan favorite: Starting March 21, diners can add hickory smoked brisket as protein to any main course, burrito, bowl, salad and more at all 57 restaurants across Texas until exhaustion of stocks.
Chipotle Mexican Grill introduced Pollo Asado, its first chicken menu innovation in its 29-year history. The chicken is passed through a mixture of spices before being grilled, then cut into bite-size pieces and marinated in lime and coriander. Pollo Asado was tested in Sacramento and Cincinnati in November 2021 and scored as high as Smoked Brisket, Chipotle’s best-selling menu innovation in recent company history. Pollo Asado joins Adobo Chicken, Chipotle’s classic chicken, for a limited time.
Good catch, the plant-based seafood line, launched its Plant-Based Tuna into the Sprout Growers Market, which will now carry Good Catch Plant-Based Tuna in all stores nationwide. Made from Good Catch’s proprietary blend of six legumes (peas, chickpeas, lentils, soybeans, fava beans, and navy beans), Good Catch Plant-Based Tuna is high in protein and delivers the flaky, flavor, and nutritional value seafood without the environmental impacts of commercial fishing. Sold in sachets, it comes in three varieties: plain Naked in Water; Mediterranean with garlic, herbs, bell pepper and a hint of spice; and Oil & Herbs, ready to eat right out of the package with crackers or a green salad.
El Pollo Loco has added Mexican shredded beef birria to its menu for a limited time, available in three new entrees accompanied by a birria consomé for dipping, a beef broth with garlic, chili and lime: stuffed quesadilla shredded beef birria with melted cheese, avocado, chopped onion, and cilantro; shredded beef birria burrito with cheese, sour cream, rice, beans, cabbage, chopped onion and cilantro; and crispy shredded beef birria tacos with cheese, chopped onion and cilantro.
Moxies has a March Madness menu from March 14 through April 4 that includes poutine, guacamole, pot-stickers and nachos, at all three locations in Dallas, Plano and Southlake.
Central Market now grows its own exotic mushrooms in select stores, including Dallas Preston-Royal, Austin North Lamar, Austin Westgate, Southlake, San Antonio and Houston. Varieties will include Blue Oyster, King Oyster and Lion’s Mane mushrooms. Selected mushrooms will be grown in specialized temperature- and humidity-controlled boxes, or mini-farms, which mimic a shady, moist forest floor. The internal temperature of these cases is maintained between 60 and 65 degrees and 80 to 90% relative humidity, as if it were raining. These wood-loving varieties are grown in special bags of sawdust that allow the mycelium (the roots of the fungus) to take hold. Due to the delicacy and short shelf life of these exotics, they are best consumed when taken straight from the source of growth and enjoyed on that day.
Perry’s Steakhouse has a new Mini Martini Trio for $15 that lets you sample three different mixology creations: three 2.5-ounce pours of Smoky Rita, Peachy Glen, and Jameson Mocha Old Fashioned.
7 eleven has two new hot drinks. LTO Churroccino combines the sweet cinnamon flavors of a classic churro with a creamy coffee taste. White Chocolate Caramel Flavored Mocha combines a rich mocha with flavors of caramel, white chocolate and coffee. LTO Churroccino and White Chocolate Caramel Flavored Mocha are available at participating 7-Eleven, Speedway and Stripes stores.
Applebee’s in select Texas locations, Irish-themed Saintly Sips cocktails are available through Marsh 27, including premium Irish tea with the Tipsy Leprechaun, featuring Jameson Irish Whiskey, Melon Liqueur, Blue Curacao, Sweet and Sour, and Soda with lime; and Pot O’ Gold Colada piña colada with Captain Morgan and mango.
Stephanie Allmon Merry contributed to this story.