When Derek Allan shut down his barbecue restaurant in July, it didn’t take long for Brandon Hurtado to announce he was taking over the corner spot in Fort Worth’s hospital district. Hurtado Barbecue’s original location is in downtown Arlington, with a second location in Little Elm that opened this past June. The Cowtown locale opened in October with a smaller menu and all-day breakfast tacos. You also can get a substantial brisket biscuit/egg sandwich topped with a craveworthy poblano crema. Breakfast time also means shorter lines and better parking. Otherwise, go for a tray filled with sausage, ribs, pulled pork and pork belly burnt ends and sides, which include the tater tot casserole, Hatch chile mac ‘n’ cheese, brisket beans and more. Patio dining available.
1116 8th Ave., Fort Worth, 682-499-5913, hurtadobbq.com
Panther City BBQ expands
Good things happen to those who are patient. Witness Panther City BBQ’s growth from a small trailer to a smokehouse with a covered patio, a beautiful faux grass lawn and, most recently, an indoor dining room. PCB took over the former Republic Bar next door and turned it into a restaurant — there’s still bar seating — with counter service. Now, everyone’s comfortable no matter the weather, from the customers to the guys doing the slicing and chopping in the kitchen. There also are TVs for your game-watching pleasure. Breakfast was still on hiatus as of late October, but check social media for updates. Crowds are queuing up for the tender brisket, pork ribs and sausage along with specialty items such as the rich brisket guisada, pork poppers and street tacos.
201 E. Hattie St., Fort Worth, 682-499-5618, panthercitybbq.com and facebook.com/817PantherCityBBQ
Calisience goes brick-and-mortar
Chef Jacqueline Anaya and her birria tacos drew long lines at her food truck, but she now has a big kitchen, a bigger dining room and a patio for those who prefer outdoor dining. Anaya uses family recipes to create a menu that ranges from her famous crispy tacos stuffed with melted cheese and tender beef, served with a heady broth and a drinkable green sauce, to a ramen unlike any other, tortas, quesadillas and specials including housemade horchata. Expect counter service for now (or order to go) as she ramps up hours and days, which are limited. Look for an expanded menu and a bar in the near future. Check social media for updates.
2707 Race St., Fort Worth, 817-386-5287, calisience.com
A cook’s nook
While 3rd Street Market in Sundance Square features the Icon Bread bar, coffee, lunch and a pantry/gift section, it also makes space for the Indulge Cooking Studio & Tea Room. Dixya Bhattarai, a nutritionist/food blogger/dumpling maker at Hao & Dixya, runs Indulge, which offers a hands-on approach to culinary enthusiasts; she’s also a partner in The Table, a market concept in Fort Worth’s Near Southside neighborhood. Indulge offers cooking classes — Chinese takeout and winter soup are on the November calendar — and afternoon tea service. Bhattarai also offers Indulge as an alternative for those looking for something different for a wedding shower or team-building event. We gathered with friends one day to learn how to make authentic chai, and it was both educational and fun. Who knew it was possible to bond over grinding herbs by hand in a mortar and pestle? Learn more on the website.
425 W. 3rd St., Fort Worth, indulgefw.com
Hush Keller puts its spin on Asian cuisine
Last October, the city of Keller announced it had found a tenant for a new building in Old Town. And almost a year later, Hush Keller opened for business (a decent timeline in this challenging business environment). Tommy Zheng and Donny Wu, husband and wife restaurateurs, moved from Ohio to Keller with their family to open the 6,500-square-foot Hush. The Asian food and beverage menu matches the sleek space, which also has a playful touch with the cheeky neon (“wasa, bae?” can also be found on the back of staffers’ T shirts). You’ll find contemporary takes on Asian dishes and artfully plated rolls, nigiri and sashimi along with an appealing craft cocktail menu, sake flights and other libations from the full bar. Watch the website or social media for updated hours and days.
211 S. Main St., Keller, hushkeller.com
Some of you will no longer have to make the trek to the Lake Worth location, as the fifth Texas franchise of the popular treat is opening in Southlake. Parlor is known for its “cronuts,” which are flakier than the typical fried dough versions. Look, too, for keto, vegan and gluten-friendly options, along with dog-friendly mini versions. We recommend the Maple Pecan and Raspberry Pistachio. Check the website for updates on the new location.
410 W. Southlake Blvd., parlordoughnuts.com
Boozie’s Brewery & Gourmet Sandwiches
Wild Acre Brewing Camp Bowie now has a new name and a tweaked concept as it rebrands under new owners. We’re not crazy about the moniker, but we’ll still go for chef David Hollister’s two-fisted sandwiches (Hollister is now a partner in the business). A brewmaster is working on new pours, plus Boozie’s will sell other brands, too, as well as mixed drinks and signature soft drinks.
6473 Camp Bowie Blvd., Fort Worth, booziesrg.com
Chef Marcus Paslay (Clay Pigeon, Piattello Italian Kitchen, Provender Hall) has a new concept, a Southern/seafood-centric eatery, in the works for 2023. Walloon’s will be part of The 701, a new mixed-use development at the corner of Magnolia Avenue and Hemphill Street. The 701 includes a new building but also incorporates a historic block, the longtime home to Shinjuku Station. Paslay is taking the corner spot, which long ago was a bank. A big plus: The development includes a parking garage.