Fort Worth is getting a new front porch. Westside Village will welcome Levee Porch, a concept created by Chimy’s owner and operator, Kyle Wright and Jason Finley, intertwined with a Fort Worth outpost of Tailwaters Fly Fishing Co.
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H-E-B in Mid-Cities Euless Opens Today
H-E-B bought the land for this store in 2015. The Mid-Cities location opens this morning at 6 a.m. at 2105 Rio Grande Blvd in Euless, in the Glade Parks development at the northwest corner of Cheek-Sparger Road and Rio Grande Boulevard. Eleven years from land purchase to ribbon cutting is a long time to wait for a grocery store. The Hurst-Euless-Bedford corridor — which has shared its initials with the chain for decades without actually having one — is finally getting the real thing.
Continue readingFiled under Steven Doyle
There’s a Name in Fort Worth Barbecue You Should Know: Jonny Butch
Most people in Dallas haven’t heard of Jonny Butch yet. That’s going to change.
Butch works the pits at Goldee’s Barbecue in Fort Worth — the operation at 4645 Dick Price Road that Texas Monthly has ranked number one in the state, that the New York Times has called out, and that Food & Wine named among the best new chef programs in America in 2024. Being part of that crew is already a credential. But Butch’s path to a Fort Worth pit room is not the standard one.
Continue readingFiled under Steven Doyle
Meals with Meaning Supper Club with Hao Tran
Duong DeVille doesn’t open until August. But if you want a seat at Hao Tran’s table before then, Meals with Meaning is giving you one.
On June 7 at 6:30 p.m., the Fort Worth nonprofit hosts a special edition of its monthly Supper Club at Brewed on Magnolia Avenue, with Chef Hao Tran and Chef Luu Lac cooking a menu drawn directly from the Duong DeVille kitchen. Tickets are $99 and limited. The event is at 801 W. Magnolia Ave in Fort Worth.
Continue readingFiled under Steven Doyle
Where to Get Fantastic Queso in DFW Tonight
Queso is not a side dish in North Texas. It is a belief system. Dallas and Fort Worth have been arguing about it for decades — what goes in it, what goes on top of it, whether it should be served in a bowl or rolled into a tortilla, whether Velveeta is a shortcut or a tradition worth defending. Both cities are right about different things, and both cities have places that the other side has never heard of. What follows is not a ranking of the obvious names. You already know Torchy’s. You already know what you think about El Fenix. This is the list you bring up when the table needs a real conversation — four Dallas bowls and four Fort Worth bowls that hold up under any scrutiny, from the ones that have been doing it since before you were born to the one that does it entirely without dairy and gets away with it.
Continue readingFiled under Steven Doyle
A Food-Forward Mother’s Day Gift Guide for DFW
Mother’s Day is Sunday, and if you haven’t figured out what to give her yet, here’s a thought: skip the candle. Skip the bath set. Give her something that speaks to the part of her that actually gets excited — the part that lights up at a great meal, a beautiful cheese, a cookbook from someone she’s heard you talk about. Everything here is orderable today, shippable in time, or bookable for the week ahead. All of it is rooted in this city and the people who make it worth eating in.
Continue readingFiled under Steven Doyle
Tomorrow Night in Fort Worth: Make Tortillas the Way They’ve Been Made for 8,000 Years
Tomorrow night May 6th) at Don Artemio in Fort Worth, you can learn to make a tortilla the way it has been made in Mexico for eight thousand years. That’s not a figure of speech. Corn has been cultivated in Mexico since roughly 6000 BCE, and nixtamalization — the alkaline cooking process that transforms dried corn into masa — is one of the oldest food technologies in human history. The Mayan creation story says the first humans were formed from ground corn by the gods. That’s the thing on your plate.
Continue readingFiled under Steven Doyle
40+ Restaurants Are Opening in Haltom City, and H Mart Isn’t Even There Yet
H Mart hasn’t opened yet, and people are already making the drive to Haltom City.
That’s the thing about H Mart Plaza at 3920 NE Loop 820 — the anchor is still months away, pushed to fall 2026 after supply chain delays on imported fixtures, but the restaurants around it have been opening on their own schedule. The plaza is fully leased, more than 40 tenants deep, and what’s taking shape out there is something Fort Worth hasn’t had before: a real Asian food corridor on the west side of the metroplex.
Continue readingFiled under Steven Doyle
