16 new restaurants from top chefs in Fort Worth: Coming in 2022
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New dining for the new year
After a 2021 COVID-19 spike kept pro rodeo cowboys sidelined and slowed the opening of the new Stockyards entertainment district, major chef-driven restaurants are now under construction across Fort Worth.
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They’re always short on help. Sometimes, they’re even short on groceries.
Yet Fort Worth’s best chefs see nothing but success ahead in a city preparing for a busy year in 2022.
After a 2021 COVID-19 spike kept pro rodeo cowboys sidelined and slowed the opening of the new Stockyards entertainment district, major chef-driven restaurants are now under construction not only in Mule Alley but across the city.
A hotel project features one of Dallas’ kitchen stars, and two leading chefs from Mexico will open locations near the Cultural District and the zoo.
Two of the new restaurants will open in time for the return of the Stock Show rodeo on Jan. 14. More will open by the arrival of college basketball tournament games at Dickies Arena, the world bull riding finals and the summer return of the Van Cliburn International Piano Competition.
“What better time than now?” asked nationally known chef Tim Love, owner of 17 restaurants in Texas and Tennessee and one boutique hotel, the Otto in Fort Worth.
His new Paloma Suerte is tentatively scheduled to open Jan. 18 behind 122 E. Exchange Ave. in Mule Alley. It’s part of the $175 million project by California-based Majestic Realty Co. that reshaped the tumbledown horse-and-mule barns into a new retail and entertainment destination.
“People have been sitting on the sidelines. They’re anxious to do something new,” Love said. “And there’s money that’s been sitting on the sidelines.”
Chef Jon Bonnell, who owns four restaurants and is a state industry leader who still offers affordable $40 takeout family meals for home dining, will open a burgers-and-barbecue concept, Jon’s Grille, at 2905 W. Berry St.
He’s expanding because “the crowds are back with a vengeance,” he said.
“The restaurant business is absolutely on fire,” Bonnell said. “The sales, bookings, gatherings — this holiday is like nothing we’ve ever seen. The demand is there.”
Here’s a look at a few prominent Fort Worth-area chefs and their new restaurant projects.
Paloma Suerte, Tim Love
Paloma Suerte, billed as a “Fort Worth-Tex-Mex” restaurant, is scheduled to open Jan. 18.
It combines grilled meats and Tex-Mex dishes such as enchiladas or chiles con queso with interior Mexico dishes such as tacos in a choice of four birrias, prepared tableside.
The restaurant brings Mexican food flavors to Mule Alley without encroaching on 85-year landmark Joe T. García’s, two blocks south, or anchor Los Vaqueros, three blocks north.
“Obviously I’ve worked with some sensational Tex-Mex cooks my whole life, and I’m excited about what we’ve put together,” chef Tim Love said.
Love owns four neighboring Stockyards restaurants and bars. He started his career in 2000 at Lonesome Dove Western Bistro, 2406 N. Main St.
“We’re finally seeing significant investment in the Stockyards and some great places to stay,” he said, including the Hotel Drover, Autograph Collection in Mule Alley.
“I can tell you, we finally have a reason for people to stay more than a day,” he said.
He sees 10 times as many tourists out for horseback rides.
“It’s become the new downtown of Fort Worth,” he said.
Don Artemio, Juan Ramón Cárdenas
The Museum Place district near the Kimbell and Modern art museums will include two new restaurants, led by a prime steakhouse from the leading grillmaster in Coahuila.
Chef Juan Ramón Cárdenas, known for charcoal-broiled prime steaks and dry-aged prime rib at his location in the city of Saltillo, said he is opening a Don Artemio in Fort Worth because “it’s time for new restaurants again, and Fort Worth is growing.”
The restaurant, 3268 W. Seventh St., is about two months from opening, he said.
A few highlights from the menu are already published on the website donartemio.us, including chorizo, nopalitos-bacon tacos and tres leches pastry. The restaurant also will offer weekend brunch.
“Fort Worth is a large city and does not have enough restaurants,” Cárdenas said.
Across the street, the forthcoming luxury hotel by Crescent Real Estate will include a restaurant by Southwestern cuisine pioneer Dean Fearing of Dallas.
That restaurant, yet unnamed, is expected to open in 2023.
The Fitzgerald, Ben Merritt
“Chopped” TV winner Ben Merritt is about a month from opening a Gulf Coast seafood restaurant, The Fitzgerald, at 6115 Camp Bowie Blvd. near the Ridglea Theater in the Village at Camp Bowie.
The Fitzgerald will offer broiled, grilled and roasted seafood, including broiled oysters three ways, he said.
The price point will be lower than prime steakhouses and should fit the Ridglea market, with an inexpensive lunch, Merritt said.
Known for his Fixture Kitchen restaurant, Merritt said he will reopen the back bar area and patio built years ago for the long-gone Cafe Aspen.
Restaurants must improve at service, he said.
“People are anxious to go out, and they’ve put up with a lot — they’re still putting up with a lot,” he said. “We want to put the emphasis back on service.”
61 Osteria, Blaine Staniford
The team behind Grace and Little Red Wasp will open a new Italian restaurant in the First on 7th tower, 500 W. Seventh St.
Chef Blaine Staniford and operator Adam Jones will create 61 Osteria, a midcentury modern restaurant, in the 1961-vintage former bank tower, Jones said.
It will serve dinner, lunch, brunch and happy hour for workers and residents on the west side of downtown facing Burnett Park and the “Man With Briefcase” sculpture by Jonathan Borofsky.
Jones first came to Fort Worth in the 1980s, operating an Italian restaurant in Sundance Square. He had originally considered opening Grace in the First on 7th lobby facing Burnett Park before settling at 777 Main St., he said.
The restaurant is scheduled to open late in 2022.
Quince, Gonzalo Martínez
A busy restaurant and bar from the central Mexico hilltop resort of San Miguel de Allende will open at 1701 River Run on the Trinity Trail in the WestBend shopping center.
Gonzalo Martínez, a chef years ago at the Rainbow Room in New York City, will bring a similar menu of sushi, rice bowls and entrees such as steaks and seafood.
The current Quince menu features an ancho-hibiscus blackened ahi tuna, panko-crusted sea bass in ancho cream sauce, and steaks over Peruvian aji verde risotto.
The restaurant is known in San Miguel for its skyline view and evening entertainment. Owner Brian Sneed, a Fort Worth financier, promises similar entertainment along the popular hike-and-bike trail.
“People in Fort Worth are ready for someplace new and different, with a little more energy,” Sneed said.
Jon’s Grille, Jon Bonnell
Hardworking chef Jon Bonnell revives an old Fort Worth name for his new burgers-and-barbecue restaurant, Jon’s Grille.
The old Jon’s was a popular burger grill on South University Drive that opened in 1989 and eventually gave way to today’s Dutch’s Hamburgers. Founder Jon Meyerson died in 2001.
Bonnell owns Buffalo Bros, the hot chicken wings and pizza sports grill next door. His new Jon’s will replace a nearby landmark, the former House of Pizza (The HOP), known later as the Aardvark nightclub.
Bonnell said he is now raising his own cattle and the Akaushi-Angus cross he’ll use for burgers and brisket will be healthier and lower in fat.
The restaurant will include a portrait of Meyerson, Bonnell said.
He also will continue the $40 takeout dinners that have been popular throughout the pandemic. About 50 are sold daily Tuesdays through Saturdays at 3:30 p.m. at Bonnell’s, 4259 Bryant Irvin Road.
“I won’t stop as long as we’re selling them — they keep families fed and people working,” he said.
More new restaurants
The following new or reopening chef-driven restaurants are also planned in 2022.
▪ 3rd Street Market, 425 W. Third St., is a bakery-cafe with a sourdough bread-and-wine tasting bar by former Cafe Modern chef Dena Peterson Shaskan and bread-maker Trent Shaskan of Icon Bread.
▪ Bella Plaza, 4700 Saint Armand Circle, is the home of a yet-unnamed restaurant from Felipe Armenta of Maria’s, Pacific Table, Press Cafe, the Tavern and Towne Grill.
▪ Brix Barbecue, 1012 S. Main St., is the first restaurant for a popular food truck in South Main Village.
▪ Calisience, 2707 Race St., is a new restaurant home for the city’s favorite birria taco truck.
▪ Courtside Kitchen, 1615 Rogers Road, is a new restaurant and pickleball court from Tinies chef Christian Lehrmann.
▪ Fred’s Texas Cafe, 7101 Camp Bowie Blvd. W., will replace the current location at 915 Currie St., which closes Dec. 31.
▪ LocalCraft BBQ, 412 Farm Road 718, Newark, is a new barbecue restaurant.
▪ Meehan’s Chophouse, 101 S. Main St., Mansfield, is a steakhouse and cigar lounge.
▪ Paris Coffee Shop, 704 W. Magnolia Ave., is remodeling and expected to reopen by summer under chef Lou Lambert.
▪ TreMogli Cucina Italiana, 401 S. Main St., is opening adjacent to chef Stefon Rishel’s Wishbone & Flynt.
This story was originally published December 26, 2021 at 5:04 AM.
