Coming Soon:

Here are some of the restaurants opening in 2019 that we can’t wait to try.

BY ANDREW MARTON

Derek Allan’s Texas BBQ

1116 8th Av, 682-302-2364 The roots of Derek Allan’s Texas BBQ stretch back to his days manning a highly touted food truck in Grapevine, but feeling the call of Fort Worth, his hometown, Allan marks his return with a vow to serve up real-deal Central Texasflavored barbecue, painstakingly prepared over his handmade smoking pits. He’s covering all the meat bases, from beef and pork ribs to turkey and a gourmet brisket derived from top-notch wagyu beef. And Allan won’t be skimping on the sides, which include everything from potato salad to pinto beans. He’s found a new home in what used to be Paco & John’s fondly frequented spot in the Hospital District. He’s already developed a built-in fan base for his rich, moist brisket, jalapeñocheese sausage, and banana pudding –– all of which some diners have catapulted to the “best” in North Texas. ETA: March

Derek Allan’s Texas BBQ will bring Central Texas-style ’cue to the Hospital District.

Photo Courtesy of Derek Allan’s Texas BBQ.

Dwell Coffee & Biscuits

3113 S University Dr, 817-447-7677 Last month, Dwell opened its third location, following in the caffeinated footsteps of its original Old Town Burleson store. It has chosen the coffeeguzzling TCU area for its Fort Worth location, operating out of the old Sovereign Bank building. Dwell’s new outpost reminds its loyal following of the original. The dynamic husband-and-wife team of Jeff and Stephanie Brannon turn out a dizzying selection of craft coffees paired with made-from-scratch buttermilk biscuits arriving to your table with a bevy of toppings and stuffings –– among them Nutella, scrambled eggs, and gravy.

Wishbone & Flynt

318 Bryan Av Anchored by ubiquitous executive chef Stefon Rishel (formerly of Max’s Wine Dive and Texas Bleu), Wishbone & Flynt — Rishel’s firstever Fort Worth restaurant where he’s the top toque as well as partner — will soon set up shop on trendy South Main Street. Rishel is planning a menu of global treats, such as pork and shrimp shumai kicked up by black vinegar and Thai chile, baby octopus with shrimp and Calabrian chile, the East-meets-West marvel of grilled prawns and saffron risotto, and tater tots gussied up with pepper jack, crème fraiche, and caviar. And for those with an insatiable sweet tooth, Wishbone & Flynt’s menu anticipates a chocolateorange tart. Washing it all down will be a selection of local craft beers on tap, plus speakeasyworthy classic cocktails like the Old Fashioned. ETA: Late May-early June.

Zero Degrees

2401 W 7th St, Ste 115, 817-420-6017 The marketing slogan for Zero Degrees might as well be “coffee with a twist” or maybe “we’re like 85-degrees-centrigrade Bakery, only different.” In fact, the justopened Zero Degrees appears poised to give the relatively new 85-degrees-C Bakery a run for its West 7th area money. In the spirit of being different from the baking-and seasalt coffee-centric 85-degrees-C Bakery, Zero Degrees classifies itself as a broad-based eatery with a premium on Asian-Hispanic fusion. It serves a signature drink with the wacky name of Mangonada, a.k.a. a slush of mango, mango chunks, chamoy, and Tajin. Other libations include a milkshake with a marshmallow and sour candy topping and the Cookie Monster, or an Oreo-flavored shake heavy on chocolate sauce and whipped cream. Coffees and teas will include a Vietnamese coffee enamored with sweet and cream, a green tea accentuating sea salt, and a lychee crush. And fear not, there are plenty of standard grazing options (popcorn chicken, a selection of fries) along with quirky selections. Hello, Hot Cheetos elotes.

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