The wood-fired oven at Felina sits where the brew tanks used to be. That’s the detail that tells you the most about how this restaurant came together. Alessandro and Alfonso Salvatore needed a bigger kitchen for a bigger idea, and the old Funky Picnic Brewery & Cafe space on Bryan Avenue in South Main had the bones for it, so they took an industrial shell and warmed it up until it felt like theirs.
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Fort Worth’s ultimate test of appetite and speed is back for a historic milestone. Riscky’s Barbeque—the legendary 99-year-old smokehouse staple—will host its landmark 20th annual Rib-Eating Competition at 11 a.m. on Saturday, July 25, at its Stockyards Station location at 140 East Exchange Avenue.
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Fort Worth has kept a good thing mostly to itself for seven years. That ends this August, when the eighth annual Fort Worth Burger Week runs August 17 through 23 and Dallas finally gets a Burger Week of its own, held the same week, with the same beautifully simple premise: around 30 restaurants per city, each serving a specialty burger for $8.
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Set your alarms. The 30th annual DFW Restaurant Week reveals its full restaurant lineup tomorrow, Thursday, July 16, and reservations open the same day for what has grown into the region’s largest dining event and the second longest running restaurant week in the country.
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J. Rae’s is coming home. The bakery, known across North Texas for its hand-decorated sugar cookies, opens its new Fort Worth location on Thursday, July 16 at 3330 West 7th Street, and the address is no accident. The original J. Rae’s opened on West 7th in 2008, which makes this less an expansion than a homecoming, right down to the street.
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There’s a martini for a dollar at Walloon’s next month, and the fine print is that you have to eat a dozen oysters to get there. Fair trade, honestly.
The restaurant is throwing its first Yacht Club Week starting Sunday, August 2, and the concept fits a room that was already halfway there. Chef Marcus Paslay opened Walloon’s in the summer of 2023 inside the old Fort Worth National Bank building on Magnolia Avenue, his fourth restaurant under the From Scratch Hospitality banner alongside Clay Pigeon, Piattello, and Provender Hall.
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Nobody plans to eat well at an airport. You plan to survive it. But DFW has quietly built one of the better airport dining programs in the country, and if you know where to walk, a layover turns into a legitimately good meal. The trick is the Skylink train, which connects all five terminals inside security and runs every two minutes. Your gate does not have to decide your dinner. Ride to the food.
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Angelo George opened his barbecue joint on White Settlement Road in Fort Worth in 1958 with four dining tables, a stand-up counter, and not much else. He ran it with his wife, June, and his brother, Orville. It was as much a beer joint as a restaurant in those early years, the kind of place where the smoked meat was the reason people showed up but the cold beer was the reason they stayed.
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