6 Fort Worth eateries land on Texas Monthly best new restaurants list

Texas Monthly’s annual ranking of the best new restaurants looks a little different this year. Instead of the usual list of 10 establishments, food editor Pat Sharpe focuses on favorite takeaway dishes and drinks from across the Lone Star State, highlighting three of the most exciting new openings of the year.

In total, the article covers 30 restaurants in seven regions, which are divided into categories such as starters and side dishes, sandwiches, starters, sweets and cocktails. All offer take-away. To be eligible for the list, the establishments must have opened between December 1, 2019 and December 1, 2020.

Dishes lit from Fort Worth include:

Fillet of beef fajitas at Eat Fajitas, Chef Lanny Lancarte II’s ghost kitchen, which works from his Righteous Foods Cafe.

Grilled Trout Hoppin ‘John Rice with black-eyed peas, tomatoes and jalapeño is served in the Provender Hall, the Stockyards restaurant of chef Marcus Paslay (Tontaube, Piattello Italian Kitchen).

Adult banana pudding Banana rum and banana liqueur are available at Carpenter’s Cafe & Catering, a family-run restaurant in Near Southside.

Bourbon Coffee Bean Ganache Cheesecake with coconut and smoked salt from Wild Acre Camp Bowie, the cheerful brewery on Camp Bowie Boulevard.

The Pearl, the signature cocktail with tequila, sherry and pear liqueur in Ático, the tapas bar in the Fort Worth Stockyards by chef Tim Love.

Roasted carrots with chimichurrial dente carrots with garlic cream at Tinie’s, the Mexico City-inspired restaurant in Fort Worth’s Southside.

In Dallas these include:

Grilled pork riblets with chimichurri sauce and figs from Elm & Good, the restaurant in the Kimpton Pittman Hotel in Deep Ellum.

Texas Lobster Roll with diced jalapeño, served on grilled brioche from Yo! Lobster, the Nick Badovinus Restaurant in Highland Park Village.

Spiced leg of lamb from Pangea, a Nigerian restaurant owned by Chef Kevin Ashade in Garland.

Dial Oil Noodles and Dragon Eggplant from Uncle Zhou, a restaurant known for hand-pulled Henan-style noodles that moved to Plano from New York.

Fried chicken legs from True Kitchen + Kocktails, a soul food restaurant that opened in downtown Dallas.

Grilled skirt Steak on chilled mayocoba beans at La Resistencia Taqueria, the taco tasting room in the Revolver Taco Lounge in Deep Ellum.

Dove, a citrus-flavored dessert at the Commons Club, the Virgin Hotels Dallas central restaurant.

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