Fort Worth Barbecue Scene Makes Moves, Plus More Food News

Lots of moves happening in the barbecue and brunch world. Plus, new life for the old Live Oak space.

Keep an eye out for a couple new-ish barbecue trucks rolling around the area. Don Green — onetime pitmaster at North Main BBQ — can be found every Saturday afternoon behind the wheel of Green’s Texas BBQ truck, at 414 W. Euless Blvd., in Euless. In addition to brisket and baby back ribs, he serves a unique item called a brisket biscuit. Says he: “I take a biscuit, fill it with chopped beef, then deep-fry it.” We’re in.

In northwest Tarrant, you’ll find local upstart King’s Real Pit BBQ parked at the Shell gas station at 1600 Watauga Smithfield Road in Blue Mound. Owner Derrick King does old-school ’cue, smoking brisket, ribs, sausage and pulled pork in a simple, offset barrel smoker fueled by a mix of post oak and pecan wood. Sides such as coleslaw and potato salad are made from scratch, as is his sweet-heat sauce and peach cobbler. Open 11 a.m.-6 p.m., or until food runs out, Tuesday-Friday.

In related ’cue-truck news, Panther City BBQ, which started rolling in 2014, is now permanently parked next to Republic Street Bar, where Heim’s original trailer started out. Owners Chris Magallanes and Ernest Morales take a craft-inspired approach to their ’cue, dishing out big slabs of moist or lean brisket, housemade sides and specialty items like elote topped with brisket or pulled pork; pork belly burnt ends (similar to Heim’s bacon burnt ends); and brisket chili. Open for dinner Wednesday-Saturday and lunch Thursday-Sunday.

After launching a successful small bites menu at the Collective Brewing Project, Fort Worth chef Jen Williams has now turned her attention toward the most important meal of the day: brunch. The former Piattello and Lucia chef recently launched a brunch series, also at the popular brewery. Called Brewer’s Brunch, it happens twice a month and features Williams crafting creative dishes that utilize the brewery’s vast line of beers. Recent offerings have included chicken and biscuits, with a beer-poached egg, and a Texas-shaped waffle made with Collective’s Belwegian beer and decorated with seasonal marmalade and housemade ricotta and caramel. This month’s brunches are scheduled for March 18 and 25. 112 St. Louis Ave.

Soon to rise from the ashes of the Live Oak Music Hall on the Near Southside will be Fairmount Music Hall Sky Bar & Kitchen. Same concept as Live Oak: A live music venue that doubles as a bar and restaurant. Scheduled to open late February/early March, it comes from Derek Scheler, who also owns The Spice Rack restaurant in Burleson and online radio station Texas Red Hot Radio; concert promotor Stephen Hominick; and, in the kitchen, Jordan Rogers, last seen at Reservoir and The Whiskey Garden. The main menu includes items such as lobster flatbread, crab ravioli, pizza, oysters and steaks; there will also be a late-night menu. The venue’s pride and joy: a rooftop bar outfitted with a large screen TV that’ll stream whatever is happening in the performance space. 1311 Lipscomb St.

The first Fort Worth location of upscale Mexican restaurant Mesero is expected to open later this month at The Shops at Clearfork. Known for its sleek, modern decor and chef-inspired takes on Mexican and American classics, the Dallas-based mini-chain was founded by Mico Rodriguez, who long ago brought us Tex-Mex spots Mi Cocina and Taco Diner. Mesero’s menu will include dishes such as Chihuahua enchiladas, slow-roasted pork in cascabel pepper sauce, brisket tacos and a double-patty/double-cheese burger. The nearly 6,000-square-foot space will be outfitted with an enclosed patio with a retractable roof. 4955 Gage Ave.

Fixture is now serving brunch from 11 a.m. to 3 p.m. the first Monday of every month and every three-day weekend to give restaurant industry employees —
who work weekends so we can enjoy brunch — a shot at indulging in brunchy fare. Chef Ben Merritt’s brunch menu includes chicken and biscuits with chorizo gravy, and steak with green chile cheese grits. MAX’s Wine Dive also serves Monday brunch.

Super Chix, the super-popular chicken sandwich mini-chain from Dallas, has opened a branch on Fort Worth’s Near Southside, at 1217 8th Ave.

A second location of Funky Town Donuts will open this spring or summer downtown in the vacated Cupcakery spot at 132 E. 4th St. The new location will serve booze and keep later hours.

Freelance food writer Malcolm Mayhew can be reached at [email protected] or on Twitter at @foodfortworth