This roundup of dining news around Fort Worth includes many openings, some new dishes, and the sad passing of two major figures in the restaurant world.
Here’s what’s happening in Fort Worth restaurant news:
Paco’s Mexican Cuisine is opening a second location in Sundance Square, in the former Taco Diner location. According to a Facebook post, they’ll be opening in July. “We opened our small hole in the wall in the amazing Near Southside, six years ago with only six employees and 12 tables. We have seen a lot of growth and over come many challenges since then. It is a great opportunity to work with Sundance Square to be a part of the downtown revival since the pandemic. We are to bring our family restaurant to the heart of Fort Worth.”
Outpost 36 Texas Barbeque is a new authentic Texas barbecue joint coming to Keller, at 1801 S. Main St. – next to Horizon 76 American Grill House with whom it shares ownership. Owners Jeff Lowery, Dwight Dowell, and Chris Polk are currently executing an extensive remodel, with an opening forecast for mid- to late-summer.
Dayne’s Craft Barbecue is partnering with Philip Murrin of River Ranch Stockyards to open a brick-and-mortar restaurant in Westland, in west Fort Worth. They’re going into a shopping center at 9840 Camp Bowie West Blvd. that was built in the 1950s. Until the building is finished, Dayne’s will be open at 9808 Camp Bowie West Blvd. Friday-Sunday.
Fork in the Road, a diner in Arlington at 1821 S. Fielder Rd., is in danger of closing. The restaurant posted a heartfelt plea on Facebook stating that it was in peril. “We couldn’t get the loans because bigger businesses took them all before we even got considered. We’ve now depleted both of the owners’ entire savings trying to stay open. … Now one of the owners is having to go back to work in an office full time to try to save their home and help save the restaurant.” Their food looks amazing – the fries are skin-on, there’s a burger topped with grilled jalapeno slices, and check out this red velvet cake pie, basically, it’s a red velvet cake on a flaky pie crust, topped with chocolate glaze.
Einstein Bros. Bagels has launched its popular Everything Bagel Seasoning in partnership with B&G Foods in grocery stores nationwide. Consisting of sesame seeds, dried onion, dried garlic, salt, and poppy seeds, it’s the seasoning mix used on their popular Everything Bagel and can now be sprinkled on whatever dish you want.
Perry’s Steakhouse & Grille has a new limited-time New York strip flight, featuring nine ounces total of Texas Kobe-Style Wagyu Beef, Nebraska Prime Certified Angus, and True Japanese A-5 Wagyu Beef. It’s available through June for $99.
The Biscuit Bar has a new seasonal special for June: Chipotle RazzBrie Chicken Biscuit, with fried chicken, brie cheese, and raspberry peach chipotle sauce.
Sweetgreen has three new dishes for summer: the Summer Teriyaki Bowl featuring okra and a teriyaki sauce with tahini as the base; pesto summer veggies; and peach & goat cheese salad, available through August 10.
Dickey’s Barbecue Pit has a new King’s Hawaiian Spicy Chicken & Cheddar sandwich with smoked chicken, cheddar, jalapeños, and spicy barbecue sauce on a sweet King’s Hawaiian Bun. It’s available through August 28.
Taco Bell has debuted two new items: The Quesadilla Burrrger is part Tex (burger) and part Mex (quesadilla), made with Nolan Ryan beef, pico de gallo, guacamole, lettuce, queso, and Cholula chipotle ranch dressing, between two crisp, warm cheese quesadillas. Brisk Dragon Paradise Sparkling Iced Tea balances tropical dragon fruit, raspberry, and blackberry flavors with a hibiscus tea base, with a refreshing fizzy sensation.
Pie Five Pizza has introduced the Old World Maggie, a reinvention of their Margherita Pizza topped with fresh mozzarella, olive oil, grape tomatoes, parmesan, and fresh basil. A personal size pizza on an artisan thin or traditional Italian crust is $5 with promo code OLDMAGGIE through June 26.
7-Eleven has added a new dish for summer: Hot Honey Boneless Wings, a boneless wing in a sweet honey chili glaze with roasted garlic and chili pepper.
Michael G. “Mike” Smith, former owner of Paris Coffee Shop, died on June 13; he was 78. He grew up in Fort Worth, graduated from The University of North Texas in 1965, and took over operation of The Paris Coffee Shop in 1965 after his father became ill. He continued operation for 47 years until selling the business in 2021.
Richard Perrotti Jr., owner of Perrotti’s Pizza, died on May 10, after battling a long illness; he was 58. Perrotti was co-founder, along with his late father, of Perrotti’s Pizza, a beloved Fort Worth and TCU restaurant staple since 1986, where he operated as the owner until his retirement.