This roundup of food-themed news and press releases around Fort Worth includes openings, closings and everything in between. There are new menus and new chefs. There are tacos, burgers, brisket, and booze.
Here’s what’s happening in the restaurant news in Fort Worth:
Jimboy Tacos debuted in Fort Worth with a location at 9316 Clifford St., on the corner of Jim Wright Freeway. The Californian chain founded in 1954 by Jim “Jimboy” Knudson is known for its unique crispy tacos sprinkled with Parmesan cheese and for its fresh, bespoke preparation.
Razzoo Cajun Cafe temporarily closed its Cityview location at 4700 Bryant Irvin Rd. for a facelift and will reopen in early October. Upgrades include windows and front doors, new clapboard siding, new exterior color, interior tile color, updated floors, refreshed furniture, new kitchen ceiling. The nearest Razzoo’s is at Alliance Town Center.
AC Hotel Fort Worth Downtown appointed Javier Maysonet as executive chef. Maysonet, who was previously Executive Sous Chef at Dallas / Addison Marriott Quorum by the Galleria, has a decade of experience and knowledge of French, Italian, Caribbean and international cuisine, having worked at resorts in Puerto Rico including W Retreat & Spa Vieques. The island and the El San Juan hotel. He created a menu emphasizing the AC brand’s European soul and Spanish roots, including the breakfast cazuela, empanadas, pork carnitas, and chicken and chorizo paella. The AC Kitchen offers a European-inspired breakfast with croissants, prosciutto and cheese, breakfast pies, yogurt and fruit. The AC Lounge in the hotel lobby offers gin and tonic, Spanish wines, and a small-plate tapas menu. The hotel opened in September 2020.
Big Deal Burger, Dickey’s hamburger ghost kitchen, offers a new line of indulgent burgers, including a double burger with breast and blue cheese, a single burger with brisket and Polish sausage, a double burger with breast, spicy jalapeño cheese sauce and pickled jalapeños , and a double cheeseburger served between two grilled cheese sandwiches. Big Deal Burger is available for delivery or pickup online at bigdealburgerco.com or via UberEats, GrubHub and DoorDash.
Dog house has a new limited-time menu item from Cajun chef Isaac Toups: The Big Easy, featuring Creole chaurice sausage, caramelized onions, pickled jalapeños, spicy brown mustard, mayo, and green onions on King’s Hawaiian rolls. Chaurice sausage is a cousin of Spanish chorizo and originally from Louisiana, flavored with garlic, cumin, smoked paprika and cayenne pepper. It is available until November 30.
Loco El Pollo brought back its Crunchy Taco as the very first digital-only menu item. Consisting of grated chicken, lettuce, Jack cheese and tinga sauce in a crispy tortilla shell, the Crunchy Taco will be available through the El Pollo Loco app and website from October 4 to November 1.
Mexican Grill Chipotle now has smoked brisket. NS. It’s charred on the grill and seasoned with Mexican spices including jalapenos and chipotle peppers, then chopped and finished with a chili pepper brisket sauce. The chest is the third new menu item that Chipotle introduced in 2021; they launched the limited-time cilantro-lime cauliflower rice in January and launched artisanal quesadilla, the brand’s first new customizable dish in 17 years, in March.
Whataburger brings back the Hatch Green Chili Bacon Burger, as well as Whataburger’s all-new Hatch Green Chili Chicken and Bacon Sandwiches. The Whataburger Breakfast Burger is back for the third time. There is also a new Whataburger Chocolate Mint Shake, a chocolate shake with the addition of a mint flavor.
Twin peaks offers two new Corazón tequilas: Corazón Reposado Weller Barrel Select is spicy and peppery, and Corazón Reposado Buffalo Trace Barrel Select is golden, grassy and slightly spicy. Twin Peaks also added Teremana Blanco, Dwayne Johnson’s tequila. Customers can grab a taste for $ 5 on Mondays.
Denny’s is busy-busy with new menus. In addition to their limited edition fall items like the Pumpkin-Pecan Pancakes, they have a collection of Breakfast Benedictine with Eggs and Hollandaise, including: the classic Benny on a toasted English muffin with ham; a Benny prime rib with prime rib on bacon and cheddar potato pancakes; and Southwestern Benny with chorizo, 5 pepper sauce and pico de gallo on an English muffin.
Cicis offers a new Ultimate Giant Pepperoni pizza, with two types of pepperoni: the traditional pepperoni and the new suction cup pepperoni.
Cowboy Chicken has a new turkey plate with sliced turkey breast, stuffing, choice of side, bun and sauce for $ 10. From October 4 to December 31, guests can purchase the new turkey plate (which is also perfectly packaged / easily transportable) and add a turkey plate to the cash register to donate to a local charity.
Queen of dairy products has a new twist on its classic steak fingers: Cheesy Steak Fingers infused with creamy pepper jack cheese. The Finger Country Cheesy Steak Basket is served with fries, Texas toast, and ranch dressing and is available through October.
Whole Food Markets now stockpile plant-based protein seitan by Food for blackbirds, in four varieties: Original, Chili Lime, Garlic Rosemary and Texas BBQ. Many restaurants in New York City and Philadelphia use their seitan in a variety of dishes ranging from barbecue to fried chicken and even steak. Blackbird is a New York-based company whose hand-made vegan frozen pizzas launched two months ago at Whole Foods, in four varieties: Margherita, Supreme, BBQ Chick’n and Kale Mushroom.
Shiner Bock has two new versions celebrating their 112 year history. Shiner 1909 (4.5% ABV) is a lager beer brewed with heritage ingredients, and Shiner Bock Heritage Edition (ABV 4.4%), is a collection of 12 packs with labels featuring authentic designs from four different eras .
Code 1530 released a special edition Rosa-Reposado double barrel featuring George Strait with a special edition custom print featuring George Strait’s silhouette, guitar and signature. Each bottle costs $ 75.
Four Seasons Resort and Club Dallas at Las Colinas has appointed a new Executive Sous Chef: Nicholas Trosien, whose Four Seasons career has included Palm Beach, Singapore, Dubai and, most recently, Toronto. He oversees concepts onsite to include Law and Outlaw Taproom. Paolo Gama is Chef de Cuisine and Yudith Bustos is Executive Pastry Chef, all under the direction of Executive Chef Christof Syré.