Welcome to the summer edition of the Eater Fort Worth Heatmap. Here's the part where we turn our attention westward to answer the question: "Where should I eat in Fort Worth right this second?"
New additions to this edition of the Fort Worth Heatmap include a far-flung barbecue joint that's worth the trek, a gluten-free Mexican spot making its own corn tortillas, and one chef's homage to California cuisine.
IN: BBQ on the Brazos, Elote Mexican Kitchen, Salsa Limon, Pacific Table OUT: Clearfork Food Park, Lee's Grilled Cheese, Ryan's Fine Grocer & Deli
Got a suggestion for a restaurant you think deserves to be added — or deleted from— the next Heatmap edition? Drop us a line or leave a comment below.
Heatmap History
Spring 2013 Added: Waters, Enchiladas Ole, Red Door Bistro, Campisi's Removed: Torchy's Tacos, Reservoir, Fred's Texas Cafe
Longtime North Texas barbecuer/chef John Sanford is serving dynamite barbecue out of a gas station in Cresson. Crusty brisket and snappy beef sausage are terrific, but load up on the sides, too, like the cilantro slaw and sweet 'n messy cornbread salad.
Dallas-based Campisi's opened its first Fort Worth branch in the spring, finally sating the cries of Fort Worthians who crave rectangular, thin-crust, Sicilian-style pizza. Love the sauce-less veggie pie.
New fast-casual gluten-free Mexican food from same fam that brought us nearby Italian spot Olivia. Best use of the thick, housemade corn tortillas: double-wrapped around sizzling-hot grilled shrimp. Namesake dish served on the cob, coated in lime, chili powder and cotija cheese. Good margs, too.
First time at restaurant bat, and Mary Perez hits it out of the park with this little 'chilada dive. Food is more authentic than fancy, with an emphasis on sauces. Must tries: the enmoladas, chicken enchiladas with verde sauce and old-school red enchiladas.
Chef Jesus Garcia’s menu at this west side Japanese resto rotates more by his imagination than by season. Pray you’re there when he’s doing his duck and oyster okonomiyaki. Pork belly ramen’s excellent, too. Order a California roll, we don’t know you.
Slowpoke lines at this cozy café and cheese emporium on Magnolia Avenue are worth enduring for the venison sausage melt and cut-to-order cheese planks. Save room -– and pennies -- for the $8.50-a-slice chevre cheesecake.
This charming new resto in the University Park Village is headed up by chef Felipe Armenta, best known for serving forward-thinking Ameri-Tex at Tavern on Hulen St. Here, in this airy, handsome spaced lined with cedar wood, he pays tribute to California cuisine, zeroing in on fresh sushi, fish and oysters. Can't beat the tuna on rye.
Last thing anyone expected Donna and Bobby Albanese of beloved Italian resto Piola to do: Not serve Italian. But here they are, in this exquisite, quiet, strip-mall resto, doing wonders with chicken roulade, burgers and beignets.
Authentic Mex Mex served in a classy, white table-clothed environment. Corn tortillas made in-house, as you watch. On weekend nights, look for Revolver’s new sidewalk taquiza, a build-your-own-taco stand pushing $2 tacos.
The Wynne family (Flying Saucer, Meddlesome Moth) entered the burger biz with this West 7th b-joint, housed in an old candy factory. Clever toppings and housemade sauces are great but the real sweethearts of this Rodeo are the juicy patties, ground daily in-house. Killer patio and brews, too.
What a cool location for siblings Milo and Rosalia Ramirez's first standalone Salsa Limon: in an historic "streamline moderne" building from '47. As with their food trucks and La Gran Plaza mall storefront, you'll find a good mix of gringo and non-gringo tacos - fajita, barbacoa, tongue and intestines -- along with quesadillas, agua fresca and squealy TCU students.
After conquering the wild kingdom at his self-named, game-heavy resto in southwest Fort Worth, chef Jon Bonnell goes all Waterworld on us, turning the old Bailey's Prime Plus into a luxurious ode to the ocean. Nibble away on BBQ oysters and seafood gumbo; the smart shall save a place for lemon icebox cheesecake.
Tim Love's ode to campfire cooking remains one of the top tables in the city, and it's not just barbecue: there's also turkey tamales, smoked Brussel sprouts and, for breakfast, the "Sandwich," a two-fisted taco filled with a tenderloin patty, pickled chiles, an over easy egg and lamb bacon. Tim effing rules.
Longtime North Texas barbecuer/chef John Sanford is serving dynamite barbecue out of a gas station in Cresson. Crusty brisket and snappy beef sausage are terrific, but load up on the sides, too, like the cilantro slaw and sweet 'n messy cornbread salad.
Dallas-based Campisi's opened its first Fort Worth branch in the spring, finally sating the cries of Fort Worthians who crave rectangular, thin-crust, Sicilian-style pizza. Love the sauce-less veggie pie.
New fast-casual gluten-free Mexican food from same fam that brought us nearby Italian spot Olivia. Best use of the thick, housemade corn tortillas: double-wrapped around sizzling-hot grilled shrimp. Namesake dish served on the cob, coated in lime, chili powder and cotija cheese. Good margs, too.
First time at restaurant bat, and Mary Perez hits it out of the park with this little 'chilada dive. Food is more authentic than fancy, with an emphasis on sauces. Must tries: the enmoladas, chicken enchiladas with verde sauce and old-school red enchiladas.
Chef Jesus Garcia’s menu at this west side Japanese resto rotates more by his imagination than by season. Pray you’re there when he’s doing his duck and oyster okonomiyaki. Pork belly ramen’s excellent, too. Order a California roll, we don’t know you.
Slowpoke lines at this cozy café and cheese emporium on Magnolia Avenue are worth enduring for the venison sausage melt and cut-to-order cheese planks. Save room -– and pennies -- for the $8.50-a-slice chevre cheesecake.
This charming new resto in the University Park Village is headed up by chef Felipe Armenta, best known for serving forward-thinking Ameri-Tex at Tavern on Hulen St. Here, in this airy, handsome spaced lined with cedar wood, he pays tribute to California cuisine, zeroing in on fresh sushi, fish and oysters. Can't beat the tuna on rye.
Last thing anyone expected Donna and Bobby Albanese of beloved Italian resto Piola to do: Not serve Italian. But here they are, in this exquisite, quiet, strip-mall resto, doing wonders with chicken roulade, burgers and beignets.
Authentic Mex Mex served in a classy, white table-clothed environment. Corn tortillas made in-house, as you watch. On weekend nights, look for Revolver’s new sidewalk taquiza, a build-your-own-taco stand pushing $2 tacos.
The Wynne family (Flying Saucer, Meddlesome Moth) entered the burger biz with this West 7th b-joint, housed in an old candy factory. Clever toppings and housemade sauces are great but the real sweethearts of this Rodeo are the juicy patties, ground daily in-house. Killer patio and brews, too.
What a cool location for siblings Milo and Rosalia Ramirez's first standalone Salsa Limon: in an historic "streamline moderne" building from '47. As with their food trucks and La Gran Plaza mall storefront, you'll find a good mix of gringo and non-gringo tacos - fajita, barbacoa, tongue and intestines -- along with quesadillas, agua fresca and squealy TCU students.
After conquering the wild kingdom at his self-named, game-heavy resto in southwest Fort Worth, chef Jon Bonnell goes all Waterworld on us, turning the old Bailey's Prime Plus into a luxurious ode to the ocean. Nibble away on BBQ oysters and seafood gumbo; the smart shall save a place for lemon icebox cheesecake.
Tim Love's ode to campfire cooking remains one of the top tables in the city, and it's not just barbecue: there's also turkey tamales, smoked Brussel sprouts and, for breakfast, the "Sandwich," a two-fisted taco filled with a tenderloin patty, pickled chiles, an over easy egg and lamb bacon. Tim effing rules.
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