Chef Ben Merritt Announces Closure of The Fitzgerald

One of Fort Worth’s top chefs, Ben Merritt, has put his mark on many parts of Fort Worth during his culinary career, from Magnolia Avenue to Rosedale and the Westside. Now, he says his popular restaurant, The Fitzgerald, will be closing for good. The final service is scheduled for June 7 at 6115 Camp Bowie just after Memorial Day.

It’s another sad loss for many. Especially Westside diners who relished having their own neighborhood restaurant. 

“After an unforgettable run filled with wonderful memories, we’ve made the difficult decision to close the doors to The Fitzgerald this June,” they say in a post. “We’re incredibly proud of what we built; a place rooted in creativity, community, and amazing food.”

Closing The Fitzgerald ― A Bittersweet Goodbye

“Chef Ben will be stepping away from the restaurant industry for a bit to take a well-earned break and spend more time with his family,” according to the post. 

Merritt opened The Fitzgerald in the fall of 2021 along with his business partner, Chris Lynch. They took over the former Blu Crab space (which was also the former Café Aspen space), bringing fine dining, fresh seafood, and steaks to the area with a breezy Gulf Coast vibe.

The sprawling 8000 square-foot space included a 2500-square-foot patio space, plus its back room known as the Regal Room, fitted with its own bar, which remained darker with leather sofas and chairs, becoming a great place to meet up or hang out.

When The Fitzgerald opened, Merritt was juggling two concepts, including his first restaurant, Fixture ― Kitchen & Social Lounge, located on Magnolia, where his chicken and waffles, killer brunches, and creative cocktails routinely packed the house. Fixture closed in 2022 after an eight-year run.

He had also rolled the dice on the so-called Rosedale Renaissance, with his ambitious Ben’s Triple B (biscuits, burgers, and brews) concept situated across from Texas Wesleyan University. It folded just a few months prior to The Fitzgerald’s opening in June of 2021. Finding employees turned out to be the Achilles’ heel there.

Now, The Fitzgerald is set to close in early June after its four-year run along Camp Bowie.

Chef Ben Merritt’s Distinctive Southern Style

The Chef has brought a Southern sensibility to all three of his restaurants, especially sought after for his fabulous brunches, happy hours, and creative comfort food. Merritt was also the winner of an episode of Food Network’s Chopped in 2019.

At Fixture, the menu was known for its Southern spin, where he served a fried chicken salad in buttermilk dressing, thick beet fries served with a side of aioli for dipping, and even a shrimp BLT sandwich. At Ben’s Triple B, the delicate Southern staple biscuits were the star of the show, becoming decadent burger buns as well.

Merritt described Fitzgerald as “A modern and casual steak and chop house with a heavy seafood component.” Its upscale feel introduced some classy comfort food, including crawfish fondue, lobster corndogs, and crab beignets, along with both char-grilled and baked oysters. Main dishes were upscale as well, featuring blackened redfish, prime steaks, and Chilean sea bass.

A toast to Chef Ben Merritt and all he has achieved ― so far.