While takeout, curbside pickups, and masked dining became the norm, there were plenty of new and exciting culinary spots Fort Worthians could enjoy. Leah & Louise at 301 Camp Road —J.G. Of course, you gotta get the fish and chips, made with Bowth beer-battered cod — so good, you may never go back to Zeke’s. In particular, the second-story bar was modeled after the dark mezcal halls of Mexico City. Then we took a bite. This year of nonstop tumult will also be remembered as the year Fort Worth once again embraced its heritage: beef. You don’t go to da Toscano just to eat; you go to be healed. Here’s a look at some of our fave new eats from food trailers, trucks, and pop-ups: Hot chicken sandwich from Hot Chicks Chicken: Forget The Cookshack and Rule the Roost. The duo, dipping into a grab bag of influences, reboot old Gallic warhorses with West Coast sunshine and Quebecois funk. Allan’s spot also sets itself apart from other ’cue joints by serving breakfast dishes, such as housemade biscuits stuffed with brisket. Sherkaan Indian Street Food, New Haven. It’s never just about the wine list. Meanwhile, I rented a car and bolted south twice, checking out Baltimore and Washington, D. C., as well as Richmond and Charlotte and points in between, dutifully quarantining at home upon my return. Many swing by after work to pick up rib-eyes, strip steaks, pork, chicken, sausages, and charcuterie. Fieldtrip at 109 Malcolm X Boulevard —J.G. Despite the challenges Music City faced in 2020, the restaurant scene still saw some notable newcomers. You will want to become a regular, and many have. We may earn a commission from these links. By Christina Izzo Posted: Monday December 14 2020, 1:45 PM. Catch him in an Airstream at 105 South Main St. until he opens a nearby brick-and-mortar in the old Alchemy Pops spot, which should be any moment now. . Albi and its adjoining all-day café, Yellow, use chef Michael Rafidi’s Palestinian roots as a starting point, but tedious adherence to tradition is not his thing. The number of new artisan ’cue spots in Fort Worth has been staggering; these are two of the best. Particularly good is the Le Cordon Bleu-trained cook’s meat loaf, made from scratch and big enough for two. All this from a brewery. © FWTX.COM All rights reserved. Get 85+ Years of Award-Winning Journalism, Every Day, It's Not Just the Food I Miss at Restaurants, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. In particular, barbecue. awards? Even the city’s new high-end restaurants have gotten in on the ’cue game as new places like Provender Hall, Wicked Butcher, and Toro Toro have embraced, in one fashion or another, the art of smoked meat. He serves great ’cue, too, but his smooth and spicy chicken salad — sold as a sandwich or with a sleeve of Club crackers — is the absolute best in town. That would include the empanadas, perfectly flaky and irresistibly buttery; the achiote roasted pork, draped in a cape of luscious mole verde; and the super-cool guacamole flight, made up of three different kinds of guac. At Woodshed Smokehouse, he was doing craft barbecue before many of us even knew what that meant, and his 20-year-old Lonesome Dove blazed trails for modern Southern cuisine. It has been a boom year for new restaurants especially, so not only are we breaking down the top 10 newcomers, but we’re declaring an outright winner. The words are often used as a pejorative to describe the food of the Midwest. Everything that requires heat is cooked with fire. Barbecue aficionados are now driving up from Lockhart and Austin to taste our barbecue. Weaver is constantly coming up with cool sausage flavors like chicken bacon ranch, and those flavors rotate every week — no small feat. Mokyo at 109 Saint Marks Place —J.G. Prubechu at 2224 Mission Street #A —K.S. Nami Nori at 33 Carmine Street —J.G. Haven’t heard of “Hoppin’ John”? We spent these months looking for the people and places that restored us. Fast casual has never felt so luxurious. 10 Best New Restaurants in Calgary 2020. But if we learned one thing this year, while trapped at home for weeks with tins of tuna and bags of dried beans, slowly being driven nuts by the monotonous, Groundhog Day–like grind, it’s this: We need restaurants more than ever. It teases your palate with herbal bitterness—enough so that teetotalers can allow themselves to pretend they’re sipping an amaro. It’s made with traditional ramen noodles, the rich, beefy broth from her birria, and a shot or two of a hot sauce she makes herself. Since opening earlier this year, the couple has been building a solid foundation of fans by offering next-level sandwiches, soul food staples, and barbecue in a frills-free, warm environment. Hummus with nigella seeds and burnt onions? You’ll find some familiar items on the menu—like conservas served on toast—but it’s the cheeky, more cerebral dishes where chef Marcos Campos excels. We happened to find it on quiet, sunlit afternoons at the Jones (formerly the Great Jones Cafe, now gently spruced up by restaurateur Gabe Stulman), where chef Jack Harris served up his own deeply satisfying homemade interpretation of a certain seafood sandwich associated with the Golden Arches. 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