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
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.
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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.
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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
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
There is a particular quiet that settles over a donut shop before the rush. The fryer hums, the glaze drips, and someone in the back is sliding a tray into the case that will be half empty in twenty minutes. Dallas has a lot of these mornings happening all over the map right now, and the scene has grown up considerably in the last decade. We lost a few icons along the way, but what replaced them is more interesting than what we had before.
Here is where to go when the craving hits, from a chef-driven brioche operation in Trinity Groves to a fifth-generation strip-mall staple where the glazed are still warm at six in the morning.
Continue readingFiled under Steven Doyle
Fort Worth already has one of the best Mexican restaurants in North Texas. Now it has two, and they share a wall.
Dos Mares opened last November at 3260 W. 7th St., right next door to Don Artemio in the Cultural District. Both restaurants come from the same family — chef Juan Ramón Cárdenas and his son Rodrigo, who serves as culinary director for both. Don Artemio, which opened in 2022 and earned a James Beard Award nomination the following year, draws from the interior and northeast regions of Mexico. Dos Mares goes somewhere else entirely: the coast.
Continue readingFiled under Steven Doyle
Fort Worth has been waiting on this one for a while. Hao Tran — the chef behind Hao’s Grocery & Café on the Near Southside and the closest thing Fort Worth has to a dumpling institution — is building her first full restaurant. It’s called Duong DeVille, and if the five-month construction timeline holds, it should open sometime this summer.
Continue readingFiled under Steven Doyle
