Thanin Viriyaki
You could say the best new restaurants to open in Fort Worth this year have commitment issues — with Fort Worth.
Instead of hitting diners over the head with Tex-Mex, barbecue, and cowboy kitsch, 2025’s class of best new restaurants do little to remind you of the city in which you’re eating, instead transporting you somewhere else entirely. At Yoishi, you’re swept into a serene Tokyo omakase bar. At Chumley House, you squeeze into a lively London pub. And Ko Thai’s bold flavors and towering Yaksha statues make you feel as if you’ve stepped into the streets of Bangkok or beyond.
Unlike other local high-profile restaurants that have opened over the past few years, which wear their Fort Worth pride on the sleeves, walls, and plates, this new wave of eateries seems intent on taking diners out of the city altogether.
Maybe we’re simply bored — tired of barbecue, traditional steakhouses, and burger joints that have forever defined the local dining scene. Or maybe this shift reflects something deeper: a city in flux.
As more people move to Fort Worth from other parts of the country, perhaps our restaurants are starting to mirror that migration, as they cater to broader palates and sensibilities, explore new flavors, and redefine what Fort Worth food can be.
That’s not to say the city’s culinary calling cards were no-shows this year. Barbecue still made a great showing via a mom-and-pop spot in North Fort Worth, the West Side inherited a fantastic, family-run steakhouse, and downtown was the recipient of a unique Mexican restaurant. For those who still cling to Fort Worth’s gastronomic roots, there was plenty to love — proof that while Fort Worth’s dining scene may be stretching its boundaries, it hasn’t forgotten where it came from.
And while Michelin once again passed over Fort Worth for any stars — just as it did last year — we all know what they don’t: The city’s dining scene has never looked sharper or tasted better.
Before we dig into this year’s list, a note about eligibility: To be considered, restaurants had to open between October 2024 and October 2025, Fort Worth Magazine’scalendar year for this story, so to speak, since we work two months in advance. That means restaurants debuting in November or December of this year will be eligible for next year’s list. Restaurants were also required to be located in Fort Worth proper.
That being said, time to chow down.
Yoichi Omakase & Handroll
Thanin Viriyaki
The city’s best new restaurant, hands down, is a joyful experience from beginning to end — one that begins the second you walk in, when the entire staff stops what they’re doing to greet you with a resounding hello, like when Norm walks into the “Cheers” bar. From there, you make your way to one of the 26 seats at the sushi bar (there are no tables), and your server goes over the menu of handrolls, appetizers, and omakase. Though popular and well-known elsewhere, the latter is relatively newculinary ground for Fort Worthians and one of the reasons this place feels so special. For the uninitiated, omakase is a multicourse meal with a set price, similar to a prix fixe menu, typically guided by the seasons and availability of ingredients. Here, it features 12 courses — nine small dishes of sushi, crudos, and specials, all presented together on a large, bento-style platter — plus two appetizers and a dessert. Chefs prepare the meals within inches of where you’re sitting and explain each and every bite, making the experience personal and immersive. You can order other items à la carte, such as the restaurant’s signature handrolls — the seaweed-wrapped sushi first popularized in Fort Worth by Hatsuyuki Handroll Bar. The former home of Shinjuku Station has been beautifully transformed. The bar where you sit is made from rich, dark-grain walnut, and above you hang playful Japanese posters that give the space a splash of color and personality. Opened by a trio of longtime chefs, Ilwon Suhr, Ian Kim, and Mark Kim, the restaurant takes its name from a Japanese single-malt whisky, served here alongside other Japanese libations. You’regreeted as warmly on your way out as you were coming in, the staff offering cheerful farewells. It’s the one thing that unmistakably feels like Fort Worth.
Good to know: Yoichi is first come, first served; there are no reservations. Get there early for the omakase as it often sells out. The restaurant opens daily at 4:30 p.m.
What to get: Aside from the omakase, the handrolls are mandatory. Made with a variety of raw fish, from tuna to snapper, and served one by one, they’re impossibly fresh — the kind of simple, perfect bites that remind you why sushi became an art form in the first place.
Info: 711 W. Magnolia Ave., instagram.com/yoichi_omakase_handroll
The Chumley House
The restaurant that best captures Fort Worth’s growing appetite for escape is The Chumley House, a handsome Cultural District spot where the steakhouse aesthetic of New York and Chicago meets the convivial charm of an English pub. Opened in November by Duro Hospitality — the Dallas group behind The Charles and Michelin-recognized Mister Charles and El Carlos Elegante — The Chumley House is as transportive as restaurants come. Its dining rooms unfold like a well-appointed home: a cozy study with mahogany walls and a crackling fireplace, plaid rugs underfoot, velvet banquettes comfy as a grandmother’s couch. The menu reads like a European travelogue, spanning butter chicken potpie, beef Wellington, a halibut “porterhouse,” and tenderloin stroganoff with ricotta dumplings. Still, for all its non-Cowtown flair, Fort Worth’s vibe is all over it: the warmth of the service, the handshake from your server, the bartender who remembers your name. “We want guests to feel at home,” co-owner Benji Homsey, a TCU grad, told me shortly after the restaurant opened. “That’s the best compliment we can get — that we feel like home, wherever that home may be.”
What to get: Most definitely the beef Wellington, a center-cut tenderloin wrapped in a puff pastry layered with savory duxelles and Tasso ham; not many restaurants in Fort Worth serve it anymore. Herb popovers with salted butter are a small-plate treat. Butter chicken potpie with coriander-glazed roots and ginger yogurt is a cool play on the traditional India comfort dish, marrying classic Indian flavors with a British and American pastry staple.
Good to know: If you can’t land a reservation, no prob. Head to the bar for full dining; the restaurant leaves room for walk-ins so neighborhood peeps can always find a seat.
Info: 3230 Camp Bowie Blvd., thechumleyhouse.com
Duchess
1 of 2
Thanin Viriyaki
2 of 2
Thanin Viriyaki
Yes, you’ve had pork belly before, but was it served with freshly made and incredibly crunchy chicharrónes, housemade tortillas, pickled pineapples, peanuts, and a housemade hot sauce? That’s the kind of inventive, left-of-center dishes you’ll find at Duchess, the remarkably inventive restaurant inside The Nobleman, the newly opened boutique hotel built around the restored No. 5 Fire Station on Bryan Avenue in the South Main area. While most hotel restaurants play it safe for hotel guest-pleasing palates, Casey Thompson, a “Top Chef” alum and Dallas native, and Fort Worth chef Marcus Kopplin combined their talents to develop exciting menus that reimagine American classics with global twists (Thompson recently left the restaurant, leaving the kitchen in the capable hands of Kopplin). There are well-executed straightforward dishes for sure, like a nice 8-ounce center-cut filet, beautifully cooked and perfectly seasoned, and an exquisite Waldorf salad with candied walnuts and flash-fried Brussels sprouts. Those with more adventurous appetites will surely dig dishes like tagliatelle pasta with beef shin ragu and Thai-inspired trout, butterflied and flavored with a tamarind-infused brown butter and a chili-garlic sauce. The small, sleek main dining room can fill up fast, but there’s extra legroom on a large outdoor patio.
What to get: The aforementioned Lucky Pig is a must-try, as is the Duck & Dumplings. This unique pasta dish features agnolotti stuffed with duck confit that’s been slow cooked for 36 hours and combined with housemade foie gras. The pasta is coated in a rich duck glacé and garnished with fried sage and chives.
Good to know: The restaurant isn’t open for lunch currently (that may change in the future), but it is for breakfast, with dishes such as Turkish eggs and gingerbread pancakes.
Info: 503 Bryan Ave., duchessatthenobleman.com
The Mont
Thanin Viriyaki
In one of the year’s biggest culinary surprises, Jeff Payne and Jason Cross, a pair of longtime Cousin’s Barbecue partners, traded brisket and ribs for shrimp risotto and black garlic-glazed duck, opening The Mont, an elegant, midcentury-inspired fine-dining restaurant perched on a hill overlooking Interstate 20. There’s meat on the menu, yes, including a 20-ounce rib-eye, Wagyu beef tartare, and the showstopping Irodori Wagyu tomahawk, a 42-ounce hunk of rich, buttery crossbred Wagyu and Black Angus. But there’s not a speck of brisket or a single rib to be found. Rather, chef Michael Duff, working alongside culinary director Michael Arlt, delivers a New American menu full of refinement and range: duck served two ways, housemade tagliatelle with smoked caviar, chicken liver pate with green tomato chow chow. Small plates lean decadent, from crab hush puppies with truffle aioli to deviled eggs crowned with caviar. Designed by Fort Worth’s Maven firm, The Mont’s 7,400-square-foot space, anchored by a glamorous, radiant bar, beams a groovy, mid-cent sophistication — all mahogany wood, leather seating, and “Mad Men” chandeliers handcrafted by local studio Stage Works. For Payne and Cross, The Mont represents more than a new direction; it’s a signal of how far Fort Worth’s dining scene has come. “We still love barbecue,” Cross told me earlier this year, “but this city’s palate is growing — and we want to grow with it.”
What to get: The restaurant recently introduced a new fall menu, with dishes such as Gulf fish ceviche, beet-cured salmon, and a 24-hour braised Wagyu short rib.
Good to know: When the weather’s nice, grab a seat on the patio, which overlooks the Montserrat neighborhood that inspired the restaurant’s name.
Info: The Mont, 4729 St. Amand Circle, themontfw.com
Polanco
Thanin Viriyaki
Perched on the second floor of The Tower downtown, its vibrant dining room offering views of Sundance Square, Polanco brings to Fort Worth a fine-dining interpretation of Mexican cuisine that’s as ambitious as it is luxurious. We wish Fort Worth could take credit for it, but it’s the handiwork of Azteca Concepts, a hospitality group with a string of high-end restaurants in and around the Dallas area. Dining at Polanco is a truly unique experience meant to emulate the affluent Mexico City community it’s named after. Guests enter the restaurant on the ground floor and are then escorted up a grand staircase to a dimly lit dining room full of well-heeled snuggling couples and lively out-on-the-towners. You quickly get the feeling you’re in for something special. That something might even be broccoli. Haters, Polanco’s version — drizzled with a piquant Roma dressing, dusted with Parmesan and pistachios — might possibly change your mind about the vegetable entirely. The rest of the menu follows suit, reimagining familiar ingredients through a fine-dining lens: scallops bathed in ajillo sauce, a New York strip paired with fried kale, enchiladas stuffed with octopus. It’s the latest in a line of Fort Worth restaurants, from Don Artemio to the long-missed Lanny’s Alta Cocina Mexicana, that push Fort Worth’s Mexican dining scene forward. Polanco goes a step further, pairing inventive food with the kind of elegance and service more often found in the city’s top steakhouses. Servers refold napkins between courses, cocktails arrive with smoke and flair (literally, there’s a cocktail that emits smoke), and several dishes are prepared tableside. Joe T’s, this ain’t.
What to get: There’s an extensive menu of tacos filled with your choice of salmon, sea bass, and octopus, outlined in a crunchy crust of Oaxaca cheese. Scallops with guajillo peppers are must-tries, too.
Good to know: There is a strict dress code in which jackets are required for men.
Info: 570 Throckmorton St., polancodfw.com
Beren Mediterranean Empire Kitchen
Thanin Viriyaki
While the space isn’t necessarily transportative, the excellent Mediterranean cuisine served by a local family at this tiny spot most certainly is. Located inside the Funky Town Food Hall in the Near Southside, Beren is a full-fledged restaurant trapped inside a food hall. It’s not fast-casual, as most food hall restaurants tend to be; you’re quickly invited to sit where you’d like, and someone will be along to take your order. Nor is the food of fast-casual caliber. Down to the warm pita bread, everything is made from scratch, cooked to order by the Erhan family, making their restaurant debut. Beyond the cuisine’s familiar favorites — lamb kebabs, gyros, falafel, and baba ghanoush — Beren’s menu offers plenty of interesting, cool culinary surprises. Even the most devoted fan of the cuisine will undoubtedly discover something new.
What to get: Try the kavurma, which features tender, braised beef shoulder, seasoned with aromatic spices, on a bed of rice, and the sweet, unconventional Cyprus dessert: a rich walnut and coconut flake cake finished with sweetened cream and a hint of orange.
Good to know: Beren is the only Mediterranean restaurant in Fort Worth open for breakfast. Go all in with the $20 Turkish Breakfast, a generous spread offering a beautiful contrast of creamy cheeses (feta, mozzarella) and fresh produce (tomatoes, cucumbers, olives), anchored by a choice of traditional Turkish bagel (simit or pogaca). Complete with homemade jelly and butter, it’s a refreshing change of pace from the usual breakfast fare.
Info: 1229 Eighth Ave., berenmediterranean.com
Ichiro Izakaya
1 of 2
Thanin Viriyaki
2 of 2
Thanin Viriyaki
This charmingly tiny spot on Bryan Avenue captures the look and feel of a traditional Japanese izakaya, where small, shareable plates are served amid a relaxed vibe. For his debut restaurant, former petroleum engineer Vy Ton has created a place that feels both lively and intimate, the kind of restaurant that can shape-shift depending on who’s dining. Big groups pile into roomy booths, passing plates around as if at a dinner party, while couples tuck into cozy tables in the back or settle side by side along the white oak bar, sampling each other’s dishes and sipping sake. The menu revolves around skewers of meats and vegetables cooked over a charcoal grill, a Japanese style of cooking called kushiyaki. There are other shareable dishes, too: crisp karaage chicken, pan-seared scallops in a garlic ponzu sauce, comforting noodle bowls, and specials that showcase Ton’s playful curiosity in the kitchen. Ichiro’s interior mirrors that energy: cheerful and unpretentious, with glowing lanterns, colorful murals, and warm lighting that wraps the room in a welcoming glow.
What to get: You can’t go wrong with any — or all — of the skewers. Grilled chicken hearts are our faves — tender, juicy, rich with a deep, almost beefy flavor. Duck breast follows close behind, perfectly seared so the fat crisps just enough to contrast the silky meat. Rib-eye skewers bring a hit of smoky indulgence, while the tomatoes wrapped in bacon burst with sweet and salty perfection.
Good to know: The restaurant is open for dinner only, starting at 4:30 p.m.
Info: 401 Bryan Ave., ichiroizakaya.com
Chef’s Corner
Thanin Viriyaki
Michael Douresseaux is one of the city’s most talented chefs, and his newly opened spot on Fort Worth’s East Side finally gives his refined mashups of Cajun and soul food the setting they deserve. It’s a major upgrade from his previous digs inside a gas station, where, not long ago, you could find him plating elegant dishes just a few feet away from racks of Doritos and Ding Dongs. The sight of a chef in full whites serving restaurant-quality meals in such surroundings became a TikTok sensation, and the loyal following he built there followed him to his new, full-fledged restaurant. Chef’s Corner is bright and contemporary, with high ceilings, a vibrant atmos, and a spacious patio perfect for the big church groups that pile in every Sunday. His menu has changed since his gas station days but still showcases what he does best: elevating Southern, Cajun, and Americana comfort foods with global flair. Wait till you see his monolithic chicken and waffles; you’ll be eating on it for days.
What to get: Those chicken and waffles are magnificent to behold and an even bigger pleasure to devour, although you’ll be hard-pressed to do so in one sitting, the portion is so huge. Elsewhere on the menu is the city’s best gumbo, literally boiling over with crab legs, shrimp, and planks of fried catfish, and lamb chops so huge, a machete might come in handy.
Good to know: Lunch is a great time to go, as most of the lunch specials hover in the $10-$12 range, and include items such as po’boys, pork chops, and sirloin steak.
Info: 1201 Oakland Blvd., chefscornerftworth.com
Stewart’s Croquet Club & Cocktails
Provided
Named after his father and inspired by his childhood adventures with him, Tim Love’s 14th concept combines cocktails, food, and croquet, all wrapped in an atmosphere that channels The Great Gatsby with a wink. Guests can sip champagne or martinis while playing a round on the manicured croquet lawn or retreat inside to a dining room that feels like an English country club: vintage furnishings, subdued colors, old-school charm. The menu leans into the theme, offering elegant yet playful fare — shareable snacks, hearty handhelds, and dressed-up classics delivered with Love’s signature combo of flavor and swagger. It’s the kind of spot that encourages lingering: an afternoon game that rolls into sunset cocktails, then dinner that stretches into the night.
What to get: The very good lobster roll, towering with knuckle and claw meat, served on buttery, toasted bread. Also try the croque monsieur, a seldom-seen in Fort Worth sandwich comprised of smoked ham, melted Mornay, and Gruyère cheese on toasted brioche. For dessert, there’s bananas Foster, made tableside of course.
Good to know: Housed in the old George’s Specialty Foods, Stewart’s sits next door to another Love restaurant, Gemelle, along with Hotel Otto, the chef’s boutique hotel made up of eight freestanding bungalows, each featuring sleek, midcentury-inspired decor, rooftop patios, and kitchenettes stocked with local products.
Info: 4424 White Settlement Road, stewartscocktailclub.com
Fort Redemption
Thanin Viriyaki
When you think of Fort Worth’s best steakhouses, you think of the opulence of Grace, the grandeur of Wicked Butcher. You don’t necessarily think “strip mall.” But what a pleasant surprise this father-and-son, meat-centric spot on the West Side turned out to be. The Locke Block space, last occupied by Mariachi’s Dine In and before that, Mariposa’s Latin Kitchen, has been handsomely transformed by owner and chef Tony Chaudhry, a restaurant veteran with more than two decades of experience. With its purple and gold color palette, snug leather booths, elegant floral arrangements, and midcentury-inspired high-top tables and chairs, the dining room strikes a balance between approachable and upscale; it’s classy without trying too hard. The menu reads like a love letter to red meat: barbecue and burgers sit alongside tenderloins, rib-eyes, and lamb chops, all expertly prepared by Chaudhry and his son, Troy Raza. In a city where steak is practically a religion, Fort Redemption proves there’s still room for new converts, even if the sanctuary happens to be in a strip mall.
What to get: Perfectly seared and seasoned, the 8-ounce tenderloin is the restaurant’s go-to, although the lamb chops are pretty spectacular. A 37-ounce cowboy rib-eye is good to share, and you’ll still need a to-go box. Be sure to get dessert — they’re all made in-house. The banana pudding is A-plus.
Good to know: A good way to get their fantastic, half-pound burger at a good price is on Wednesdays at lunch, when it goes for $10 — and that includes a side.
Info: 5724 Locke Ave., instagram.com/fortredemption
Lil’ JJ’s Smokehouse
Thanin Viriyaki
After a devastating few years marked by loss, fire, and rebuilding, John and Brandi Berry, longtime fixtures in the North Texas barbecue scene, relocated from the mid-cities to far North Fort Worth, opening what is essentially both a new beginning and a memorial to their son JJ, who passed away tragically of a fentanyl overdose. JJ’s memory lives on through pictures on the wall and dishes he helped create, including a sandwich that bears his name. The family’s barbecue is better than ever: lean brisket comes ringed with smoky crust, the pork ribs are plenty big and plenty juicy, and sides still steal the show, like collard greens, candied yams, green beans, and the Berrys’ famous baked beans, mixed with bits of smoked meat.
What to get: Definitely the Lil JJ sandwich, made with a small mountain of chopped brisket and chopped sausage. New items include the addictive Boom Boom Candy,a jalapeño stuffed with brisket and cheese and wrapped in bacon.
Good to know: Weekends are a fun time to visit: There’s karaoke on Friday nights from 6 to 8 p.m., and on Saturday and Sunday, the restaurant hosts fish fries in which the super crispy catfish is on special.
Info: 9321 N. Freeway, facebook.com/BestBBQBerry
Ko Thai
Thanin Viriyaki
This upscale Thai restaurant in the Near Southside, one of several new Asian spots to debut in the area this year, looks like a million bucks. Towering yaksha statues guard the dining room, appearing to hold up the second floor of the sleek, double-decker building, while a wraparound patio gives diners a front-row seat to Magnolia Avenue. At first glance, Ko Thai could easily be mistaken for a big corporate restaurant. In truth, it’s a deeply personal project from local couple Thana “Nick” Porninand Theepaka Joy, the husband-and-wife team behind Bedford’s beloved Koracha Thai. Their first Fort Worth outpost takes everything they’ve learned and turns it up a notch or two hundred. Dishes are plated like art — bright, colorful, carefully constructed — but the flavors remain true to the couple’s roots, which are deeply embedded in traditional Thai cuisine.
What to get: Ko Thai’s must-tries are the yazo thon — roasted duck breast with a peanut-infused, slightly spicy red curry; red snapper, lightly fried, cut into bite-sized pieces and served in a bowl made of fried rice paper; and the udon rib, a T. rex of a beef rib, unbelievably tender and served on a bed of egg-infused sticky rice, then blanketed with a highly addictive curry sauce.
Good to know: Ko Thai recently launched a rotating dessert series, introducing new sweets whenever inspiration strikes. One recent standout was a matcha pistachio soufflé, lightly perfumed with green tea and topped with a sprinkle of crushed pistachios for a nutty finish. It’s a clever blend of East and West, much like the rest of Ko Thai’s menu, and a sign that dessert here is no afterthought.
Info: 725 W. Magnolia Ave., kothai.co
Los Guapos Mexican Street Food
Thanin Viriyaki
Fort Worth chef Angel Fuentes has come a long way from his gas station taqueria days, when he’d juggle every role — cashier, cook, dishwasher — without missing a beat. His dedication has paid off with Los Guapos Mexican Street Food, his vibrant West 7th restaurant that celebrates the food and flavors of his hometown, Monterrey, Mexico. Opened last fall, the restaurant is modest in size but big in heart, offering indoor and outdoor seating that feels like a natural extension of Fuentes’ easygoing personality. The menu brings back many of the dishes that made Fuentes a local favorite at Mariachi’s Dine In and Guapo Tacos — rich birria tacos, massive burritos, and hearty tortas — while introducing traditional Mexican plates such as alambre (grilled meats and vegetables bound by melted cheese) and huaraches (crispy masa topped with beans, veggies, and protein). Fuentes also continues to carry the torch for vegan cuisine; most of his dishes are available with plant-based ingredients.
What to get: Made with rich, beefy stewed meat and outlined in crispy edges, his birria tacos remain some of the best in the city. But really, you can’t go wrong with any of his tacos, all made to order with super-fresh ingredients and bright, balanced toppings. His verde chicken pozole is another standout, fragrant and deeply comforting, perfect for cool nights or lazy Sunday lunches.
Good to know: It may sound odd for a Mexican street food spot, but Fuentes’ fish and chips are a sleeper hit — lightly battered, perfectly crisp, and paired with perfectly salted fries.
Info: 2708 W. Seventh St., instagram.com/losguaposfw
Margie’s Italian Gardens
Thanin Viriyaki
A redux wouldn’t normally merit a place on a “new” list, but Margie’s is less revamp, more rebirth. After acquiring the 70-year-old restaurant, Westland Hospitality took it down to the studs, rebuilding it with the original in mind: a simple menu made up of housemade pastas and pizzas presented in a low-key but enigmatic atmosphere. With its flickering candlelight, boisterous bar area, and timeless soundtrack of Frank and Dean, Margie’s captures the essence of an old-school Italian joint reimagined for today. Westland’s Gigi Howell grew up here; consider it her homage to Fort Worth’s past and a toast to its next chapter.
What to get: The restaurant does pastas exceptionally well: ribbons of fettuccini tossed with slow-simmered bolognese, pappardelle draped in braised short-rib ragu, delicate ravioli stuffed with four cheeses. But don’t sleep on the rectangular, crackly-crust pizzas; the smoked chicken pesto pie is excellent.
Good to know: Margie’s recently unveiled a new fall/winter menu with dishes such as fire-roasted pumpkin and butternut squash ravioli and smoked and seared beef teres major with blue oyster mushrooms and pomegranate gremolata.
Info: 9805 Camp Bowie West Blvd., margiesitaliangardens.com
