Stephen Montoya
Jason Pollard of The Usual makes a new drink for the upcoming FWFWF Night Market.
The Trinity River will glow a little brighter this November 13 as Fort Worth’s most anticipated culinary street fair returns — and this year, it’s promising more than just bites. The Fort Worth Food + Wine Foundation’s third annual Night Market at The Shack at Panther Island Pavilion will transform the riverfront into a sensory playground of sizzling trompo tacos, vegan Mexican fare, Lao & Thai street eats, inventive beignets, and cocktails that dance on the tongue.
“Night Market is such a joyful evening,” says Julie Eastman, executive director of FWFWF. “It’s the kind of event where you come with a group of friends and end up running into even more — everyone gathering over great food, creative cocktails, and music by the river. The cocktail challenge adds an energy of friendly rivalry, bringing out the very best in our mixologist purveyors. This event really reflects what makes Fort Worth’s food and hospitality community so special — togetherness, flavorful bites, and a whole lot of fun!”
For guests, that togetherness translates into culinary exploration. The lineup this year is a mix of returning favorites and bold newcomers. Marcus Kopplin will showcase his Duchess at The Nobleman, already one of the city’s most talked-about fine dining spots. Ossy Avila debuts his AT&T Stadium-famous trompo negro concept Knight Out, while Belenty’s Love Mexican Vegan Restaurant, ZAAP Kitchen Lao & Thai Street Eats, and Los Guapos Mexican Street Food ensure unique global flavors in every bite. Sweet endings come courtesy of Dusty Biscuit Beignets by Trey Smith, and Natasha Salas’ Pantry on Magnolia promises pantry-perfect creativity.
But as the chefs heat up the grill, the cocktail scene is preparing its own fireworks. Zack Marshall, beverage director at Westland Bar Co. and currently at Magdalena, is bringing a desert-inspired mezcal creation called the “Westland Mirage.”
“It’s not a smoky mezcal,” he says, describing the drink’s desert roots. “I’m using La Pulga mezcal, prickly pear puree, rosemary, a little jalapeno, pineapple, lime, and a poblano-cocoa nib syrup. The rosemary-jalapeno tincture adds a little kick at the end — a bite that hits just right.”
The process of crafting the Mirage was both inventive and iterative.
“I’ve been playing with it for three weeks,” Marshall says. “It’s about getting all the flavors to come out in the right order. We tested it in Magdalena’s kitchen, with our garden out back, making different syrups and experimenting with herbs. By the time the market comes around, it’ll be pretty much locked in — a really fun, people-friendly cocktail.”
Veteran mixologist Jason Pollard of The Usual is also returning with a complex creation, “Savor the Aisle.”
“We’ve got a miso syrup, lemon Maraschino liqueur, Romana Amono, Bounty spiced rum, and Luxardo Chamomile Bitters,” he explains. “Each sip evolves — floral, umami, herbal bitterness — it’s like a little flavor journey in a glass.” Pollard, who has participated in the Night Market since its early iterations, offers sage advice for newcomers: “Moderation is key. There are so many drinks to taste — you don’t have to finish every one. Pace yourself, enjoy it, and get home safely.”
Behind the culinary and cocktail magic, Night Market serves a greater purpose. Every ticket sold fuels the Foundation’s scholarships, grants, and entrepreneurial programs, nurturing Fort Worth’s next generation of hospitality leaders. With DJ Jason Esquire spinning, riverside vistas, and a bustle of friends, families, and flavor-seekers, the Night Market promises a vibrant, indulgent, and downright festive evening.
As Pollard sums it up, “We love to support Fort Worth Food and Wine Festival, and we love that they're showcasing bartenders as well as chefs.”
Participating Chefs This year’s culinary lineup features both first-time participants and returning favorites, including:
- Duchess at The Nobleman – Marcus Kopplin | One of Fort Worth’s most talked-about new fine dining concepts.
- Knight Out – Ossy Avila | A bold, emerging concept debuting at FWFWF with trompo negro. This concept has become an AT&T Stadium staple and was recently featured in Texas Monthly.
- Belenty’s Love Mexican Vegan Restaurant – Marcus & Belen Hicks
- ZAAP Kitchen Lao & Thai Street Eats – Julee Ann Chanthapanya
- Los Guapos Mexican Street Food – Angel Fuentes
- The Dhaba – Rajib Kumar
- Das Luckey G’s Bistro – Zameika Williams
- Dusty Biscuit Beignets – Trey Smith
- Pantry on Magnolia – Natasha Salas
- The Hamburger Man – Jeffrey Yarbrough
- Jon’s Grille – Jon Bonnell
- Postino – Sergio Reyes
- Atlas – Jose Estrada
Participating Mixologists Spirit Sponsors: LALO Tequila, Blackland Distillery, La Pulga Spirits, Acre Distilling Co., Maison Ferrand, Devil's Grin Gin, TX Whiskey, Estancia Raicilla, La Gritona Reposado, Aspen Vodka.
- Clay Pigeon Food & Drink – Ethan Goettsch
- Amber Room – Drew Arroyo
- Reata Restaurant – Jimmie Quintana
- The Usual – Braeden Knight & Jason Pollard
- Crystal Springs Hideaway – James Saulnier
- PROPER – Lisa Little-Adams
- Ellerbe Fine Foods – Ivan Yi
- Atlas Fort Worth – Ricky Cleva
- Stewart’s Croquet Club & Cocktails – Travis Lutje
- Sidesaddle Saloon – Caroline Cocker
- Nickel City – Conner Hargesheimer
- Dirty Laundry Lounge – Edwin Gomez
- Bowie House, Auberge Resorts Collection – Tia Downey
- Westland Bar Co. – Zack Marshall
