Fort Worth’s west side is about to welcome a fresh take on refined dining with the opening of The Mont on Thursday, August 7. Located just outside the Montserrat neighborhood at 4729 Saint Amand Circle, The Mont is the latest project from Cousin’s BBQ owner Jeff Payne and longtime industry partner Jason Cross.
“The Mont is all about connection—bringing people together around thoughtful food and timeless atmosphere,” says Payne.
Executive Chef Michael Duff, formerly of Eddie V’s, leads the kitchen alongside Culinary Director Michael Arlt, a Johnson & Wales alum with stints at top restaurants across the country. Their menu offers elevated comfort with seasonal sophistication—think handmade pasta, pristine seafood, and wood-grilled meats.
Start with Wagyu Tartare, Red Snapper Ceviche, or Oysters on the Half Shell, then move into small plates like Lobster Hush Puppies, Deviled Eggs with caviar, and Scallops in brown butter-lemon nage. Entrées range from Cavatelli Pasta with charred corn to Wagyu Strip au Poivre, Roasted Monkfish, and a playful chicken duo called The Cluck. Wagyu and pork butcher’s cuts, along with shared plates like a 40oz Tomahawk or foie-fried Duck, round out the menu.
Designed by Fort Worth firm Maven, the 7,400-square-foot space channels 1960s glamour with mahogany finishes, plush leather, and a dramatic centerpiece bar. The cocktail program leans into modern spins on mid-century classics—standouts include the Freezer Martini, St. Amand 75, and the signature Mont Old Fashioned.
“We want The Mont to feel like a neighborhood gem,” says Cross. “Whether you’re celebrating or just out for a great meal, there’s something here for everyone.”
Dinner service begins Thursday, August 7. Reservations now available at themontfw.com.
The Mont | 4729 Saint Amand Circle Fort Worth | 817-502-3400
