Once a small farm with quiet dirt roads and cattle ranches, Fort Worth has since transformed into one of the fastest growing cities in the country. Although it is often combined with Dallas when discussing the DFW Metroplex, Fort Worth stands alone as its own entity – one that is much less urban and modern than Dallas. There is a stronger connection to traditional Texas roots such as rodeo and cowboy culture, and while the famous Stockyards remain one of the city’s most popular attractions, this evolving cow town, now with a population of over 1 million Nearly 10 percent growth in just five yearssteps into a new era as a culinary Mecca.
For years (especially post-Covid), people have been drawn to the area’s relatively low cost of living, thriving economy and family-friendly nature, creating a more diverse population that is expanding the city in ways never expected. Its high affordability has drawn transplants out of more expensive states like California and New York, and although locals may not appreciate the increase in traffic, the new residents have inspired a wave of exciting food and beverage offerings, radically changing the culinary landscape. More recently, director Taylor Sheridan has helped put Fort Worth on the map with shows like Landmanopening the region to a whole new claim to fame.
I’m originally from the suburbs outside of Dallas (specifically, Frisco), but I’ve spent a lot of time in Fort Worth over the years, which has afforded me a front-row seat to witness many of the changes that have occurred. Back in December of 2023, I visited the long-awaited place Auberge Group property, Bowie House, Shortly after its opening. Due to its immediate popularity with locals, evident in the bustling bar and hard-to-reserve restaurant Bricks and Horses, the Bowie House showcased how Fort Worth was trying to develop a more refined and upscale reputation. As we approach 2026, this vision has become crystal clear.
In the 1990s, popular restaurants like Joe T. Garcia’s and Cousin’s BBQ dominated Fort Worth’s local dining scene, and although fine dining options were limited, Chef Tim Love’s Lonesome Dove Western Bistrowhich opened in 2000, has expanded the offerings in an upscale yet approachable way. “For many years, Fort Worth was a city centered around country steakhouses, barbecue and Mexican food, but now the area is more open to what I would say is upscale yet diverse cuisine,” Love tells the Observer. “This is a product of new people moving here, and a growing population demanding not only better food, but greater variety as well.” Love also believes the post-Covid landscape has shaped the current dining landscape, as the abundance of closures has opened the doors for new, younger restaurants to take their place.
Although his flagship Lonesome Dove, a seasonal restaurant focused on unique and flavorful meats, continues to thrive, Love is preparing for his final opening in Fort Worth. Meraki, scheduled to debut in the spring of 2026, is an upscale Greek restaurant that Love hopes will garner Michelin attention. “Most of the current Mediterranean restaurants in Fort Worth are buffets, so we wanted to create a world-class alternative where you can sit down and really enjoy that cuisine,” Love explains. “We’ll be cooking over a live fire using olive and oak wood, but I’m most excited about our mezze. We’ll have a selection of amazing dips to serve with homemade pita bread that took six months to make.” Lunch is a three-course tasting menu, which evolves into a six-course experience for dinner. “We will also have a very unique tasting menu for groups, because I think this type of dining suits large parties,” Love adds. Everything at this restaurant will be served family style, so think whole grilled fish, large-format pastas and table-side meats.
Just 35 miles east of Dallas, Duro Hospitality is upping the ante with upscale establishments like Mister Charles and Sisters. At the end of 2024, the award-winning restaurant group set its sights on Fort Worth and opened Pete Chumleya London-inspired steakhouse. “Opening Chumley House was a natural step for us,” Benji Homsey, co-founder and partner of Duro Hospitality, tells Observer. “We’ve always wanted to be in Fort Worth — I went to TCU and my partner Chas grew up there — so the city has deep personal roots for both of us. While we didn’t necessarily expect to expand outside of Dallas as quickly as we did, the opportunity presented itself, and the timing seemed right.”
Duro Hospitality didn’t find many differences between owning and operating a restaurant in Dallas versus Fort Worth, despite initial concerns about a talent shortage in the hospitality industry. “Fort Worth is obviously a smaller city with a smaller pool of industry professionals, but we have been able to identify, hire and train some great people for our team,” Homzy says. If this trend continues and fine dining continues to find a foothold in Fort Worth, the local dining scene will likely look similar to the culinary scene in Dallas. While nothing has been confirmed, Duro Hospitality is in talks for another concept in Fort Worth.
In August 2025, Jeff Payne, owner of Cousin’s BBQ, and his partner Jason Cross changed their tune and made their debut. Mountaina chic mid-century modern concept specializing in New American cuisine. Inspired by the desire to provide locals in the Montserrat neighborhood with a new ‘night out’ destination, Cross and Payne collaborated with Kellye Raughton and Maven Design to create a retro design, mad men-Inspired atmosphere. “We share a love of food, and that love extends from bean burritos to caviar and everything in between,” Cross tells Observer. “We set out looking for a place to open a Mexican restaurant, but during our search, The Mont was brought to us.” As industry veterans since 1983, Cross and Payne — who launched Around the Fire Hospitality in 2025 — have watched Fort Worth undergo volatile changes. “We’ve seen a lot of things go out of fashion and come back multiple times,” Cross explains. “We’re still a cow town, and we hope we always will be. It’s an integral part of our culinary scene, however, now it seems like we have almost every cuisine represented, or at least on display, here.”
As The Mont settles into the city’s social fabric, Around the Fire Hospitality is preparing to launch its second upscale opening. Beverly’s is a moody, dimly lit Mexican restaurant located in a subterranean space in the historic Hogan Building in downtown Fort Worth. Beverly’s is scheduled to open during the first half of 2026, and will take Cross and Payne back to their original plan for a Mexican restaurant. “We have a huge passion for Mexican food and all things inspired by it,” Cross says. “This fire has been burning inside us for a long time. Beverly is going to come from the heart.” They stuck with Maven for the design, which transforms a cozy basement into a luxurious hangout with arched ceilings, stone floors, transportive beats, and textured walls.
For years, many of Fort Worth’s best chefs have pushed boundaries and taken risks to help evolve people’s palates. Today, the results are evident, with locals and visitors able to enjoy everything from five-star sushi at the restaurant nIkoya on the roof to French fare in Walloons. “The opportunity to serve and grow with Fort Worth is pretty amazing,” Cross tells us. “Anytime you have the opportunity to create something new with inspiring, talented people, take it, and it’s happening all over our city right now.” After decades of slow burn, it’s officially off to the races in Fort Worth’s restaurant scene.
