More Fort Worth Food News – October 2025

The Tavern now has a little sister, and MELT Ice Creams is launching its first-ever Micro MELT location, but Fort Worth’s restaurant scene is not shrinking, its expanding. Here’s Fort Worth food news this October, about new menus and lunch buffets, from Greek to pan-Latin, and from grill to patio dining.

Little Tavern

What began as F1 Smokehouse (Felipe Armenta’s barbecue-focused restaurant) shifted to F1 Bar and Grill in April (adding more steak from the chef’s own AF1 Ranch in Walnut Springs). Now the restaurant at 517 University has gone back to Chef Armenta’s roots, repositioning to Little Tavern ― a somewhat snugger interior and menu to his original Tavern, which opened in 2011 on Hulen Street. That chef-inspired take on a neighborhood bar and grill has remained a popular format.

The interior has gotten a moody update with black walls and plush, blue-backed banquettes. Armenta describes Little Tavern as “the ‘little’ sister to Fort Worth’s favorite Tavern. We serve house-made, contemporary American cuisine with a southwestern flair.” On the menu you’ll find The Tavern’s greatest hits, including grilled artichokes, the famous Zuni salad, his Mexico City enchiladas, and key lime pie. And, yes, Little Tavern will serve the same fab brunch every Saturday and Sunday.

The Mont  

One of Fort Worth’s newest hotspots, The Mont has introduced a new seasonal fall menu and, for the first time, a dedicated patio and bar menu. It’s officially patio season y’all.

“We’re taking familiar flavors and elevating them with thoughtful technique and seasonal sourcing,” says Managing Partner Jason Cross. “The addition of the bar and patio menu gives us the chance to showcase a more casual, shareable side of The Mont, while still holding true to the craftsmanship and detail our guests expect.”

Highlights of the new patio menu include shareables like nuts and olives, deviled eggs, oysters on the half shell, and chicken liver pâté, gulf fish ceviche, and wagyu beef tartar. Heavier items include the wagyu burger with black garlic aioli, grilled shrimp skewers with mojo sauce; a beef satay with chili and coriander, and the Irodori wagyu steak grilled over mesquite wood with dressed greens and Mont Sauce.

Micro MELT

Founder Kari Seher posted, “Really proud of the work my team has done to launch a new micro MELT! We are coming to Chicken N Pickle, Grapevine.” So, in addition to MELT Ice Creams four locations from downtown Fort Worth to Willow Park and from Dallas to its Magnolia Avenue location, the homemade ice cream brand is planting its first-ever Micro MELT on the site of an existing business. After a rousing round of pickleball, who doesn’t deserve to chill with a sweet treat?

Reata

Fort Worth’s classic steakhouse served a full spread in Washington, DC, recently. Mike Micallef and staff catered a private event for U.S. Congressman Tony Gonzales, who represents Texas’s 23rd Congressional District. The event, titled “Taste of Texas 23,” spotlighted the rich flavors and culture of far West Texas — including Alpine, the birthplace of Reata.

“We were incredibly proud to be a part of this event,” said Mike Micallef, president of Reata Restaurant. “Alpine holds a special place in our story. It’s where Reata first opened its doors back in 1995, and it was meaningful for us to represent that part of Texas in our nation’s capital.”

Reata served a selection of signature bites, including its famous bacon-wrapped quail with jalapeño balsamic reduction, and beef tenderloin tamales topped with sun-dried tomato cream and pecan pesto, giving the capital city a taste of Fort Worth.

Toro Toro

Fort Worth’s pan-Latin dining experience has added a new $18 buffet-style lunch. Perfect for busy downtown workers and dwellers. Plus, a great way to sample the menu. It includes salads, chilled apps, side dishes, and a chef-crafted parrilla plate (selection of open-flame grilled meats). The new lunch buffet is available every Monday through Friday from 11 am to 2 pm.

Plus, Chef Richard Sandoval will be in Fort Worth on October 29. The internationally famous chef will present a special Omakase ― Under the Moon experience. Enjoy a three-course meal paired with a six-drink tasting menu, as Sandoval shares the stories behind each dish.

Danny’s Greek

The spot at 2812 Horne Street, Suite 100, has had a whole lot of turnover in recent years. It was most recently a Jon’s Subs, and then briefly a Mr. Gatti’s Pizza. Now, it has transformed once again at the busy intersection of Horne Street and Camp Bowie.

The mezze plate is only $12 and filled with tzatziki dip, hummus, kalamata olives, pita bread, feta cheese, dolma, cucumber, and pepperoncini. There are multiple salads to choose from, including the Greek, and classic gyro pits come in chicken, shrimp, and lamb as well. Danny’s Greek is open from 11 am to 9 pm seven days a week, with delivery and take-out too.

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