25 Best New Restaurants in Fort Worth (more)

Torchy’s Tacos • 928 Northton St., Fort Worth, Texas 76104, 817.289.8226, Torchystacos.com
What started out as a taco trailer in Austin is now a statewide chain, and possibly the most notable taco joint in Texas.
Torchy’s opened its first Tarrant County location a year ago near the hospital district and has since regularly generated lines of customers for tacos stuffed with memorable ingredients like fried avocado, blackened salmon, jerk chicken and battered Portobello mushroom strips. There’s also that addictive green chile queso, served in its own skillet, and a surprise taco of the month that keeps regulars on their toes.


Brewed • 801 W. Magnolia Ave., Fort Worth, Texas 76104, 817.945.1545, Brewedfw.com
It’s been just more than a year since Brewed opened its luxe living room-inspired, coffeehouse-brewpub concept on the end of W. Magnolia Ave. anchored by Paris Coffee Shop. Confusion with ordering procedures led to a rocky start that was fueled by food bloggers, but a cozy setting and Chef John Kramer’s menu of chic-Southern dishes kept diners coming back. Now the lunch, dinner and late-night hot spot is open for breakfast, Tuesday through Friday. Visit for kombucha on tap, goat cheese queso, duck fat fries, pot roast and buttermilk mashed potatoes, beer floats and s’mores served in a jar.
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Salsa Limon • 929 University Drive, Fort Worth, Texas 76107, 817.820.0680, Salsalimon.com
While the Salsa Limon fleet of taco trucks has existed since 2011
and the original location inside La Gran Plaza even longer, the taco diner’s new “Museo” location is the concept’s first stand-alone brick-and-mortar outlet. Brother-and-sister duo Milo and Rosalia Ramirez have taken over the 1940s-era aluminum facade across from the Modern Art Museum that once housed Topsy’s Café, J&J Oyster Bar and a Quizno’s. New on the menu are red snapper and shrimp tacos along with beer, mimosas and sangria.

Billy’s Oak Acres BBQ
1620 N. Las Vegas Trail, Fort Worth, Texas 76108, 817.367.2200
Pecan wood-smoked brisket sandwiches on grilled buns, $1.50 cans of Pabst Blue Ribbon and thick-crusted buttermilk pie
make Billy’s Oak Acres BBQ worth the drive to far northwest Fort Worth. Pit master Billy Woodrich can be found behind the butcher counter, knife in hand, slicing slow-smoked brisket, sausage, pork ribs and turkey, and prepping sides like Sriracha-dotted deviled eggs and chunky potato salad. Customers will also find blue-checkered tablecloths, tiny table games and root beer on tap. Order the banana pudding before it sells out.
Magnolia Cheese Co. • 1251 W. Magnolia Ave., Fort Worth, Texas 76104, 817.945.2221, Magnoliacheese.com
By now the masses know what a special find Magnolia Cheese Co. is,
with its adorable décor, meticulously sourced cheeses and seasonal menu of soups, salads, sharable cheese planks and toasted, two-fisted sandwiches. The freezer and fryer-free kitchen, which has managed to make kale chips appealing to even the pickiest of eaters, continues to dole out new and delicious dishes each season, like the red wine-braised beef and Cabot Clothbound cheddar sandwich and ricotta and root vegetable crostinis. Note that ordering takes place at the counter and seating is limited. Also note to save room for Texas chevre cheesecake.
2901 Crockett St., Fort Worth, Texas 76107, 817.984.1110, Waterstexas.com
Jon Bonnell knew expectations were high when he opened his seafood concept this spring,
10 years after building a loyal legion of customers through his wild game-focused Bonnell’s. His biggest pressure wasn’t getting people in the door but earning the reputation Waters already had before one dish had been served. After seven months, Waters remains bustling as patrons pack the house for seafood so fresh, it was likely swimming the day before. Don’t miss the toothsome lobster mac and cheese and pecan-grilled oysters.
1812 Montgomery St., Fort Worth, Texas 76107, 817.731.8226, Trevinosftworth.com
After months of missed opening dates,
Trevino’s finally opened a tiny version of their Rockwall original on Montgomery Street in September. While white linen tablecloths (covered in white butcher paper) and a cramped interior could make dining somewhat awkward, the ambitious menu warrants regular visits. Dishes taste homemade. Enchiladas are tightly rolled, stuffed with cheese and white onions and smothered in a chili-powder heavy sauce. Sour cream sauces are wine-based, and queso doesn’t resemble the ballpark variety. Visit for shrimp salad stuffed avocadoes, charbroiled skirt steak, smothered pork chops and micheladas.
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