Fort Worth Food News ― April 2025

Down-home classics, along with homestyle recipes and side dishes, and even a new cook-at-home meal kit top this month’s installment of Fort Worth Food News for April 2025. But, this is only a taster as Fort Worth Digital Diary has loads of foodie news coming at you throughout the month.

So, follow along, add Fort Worth Digital Diary to your home screen, and check back often for fresh updates.

Terrebonne’s Restaurant & Bar

This Louisiana transplant opened in early February, bringing an authentic taste of Cajun culture and Gulf Coast seafood to Camp Bowie West. You’ll find Terrebonne’s Restaurant & Bar at the corner of Cherry Lane. The owners hail from Houma, Louisiana, and their seafood is the real deal ― sourced from sustainable, family-run operations.

Snack on appetizers with creole flair, like Boudin Twinkies ― this version of jalapeño poppers is filled with smoky boudin cream cheese, or what they call Swamp Toast ― a stuffed bread loaf loaded with crispy fried crawfish, topped with crawfish queso, and fresh jalapeños.

Then feast on Creole classic fare like seafood gumbo, crawfish etouffee, and red beans and rice. The Po-boy sandwiches included shrimp, oyster, and even gator (we don’t find that on many local menus). You can order your red fish, grouper, or catfish from the fresh catch section, blackened, grilled, or fried. There are also fish tacos and fried baskets. The “What’s in the Net” seafood platter comes with Gulf shrimp, a crispy fish fillet, and Gulf oysters, all fried in Terrebonne’s house-made cornmeal batter. And, don’t forget the seafood boils and oysters.

Now you can feast on coastal cuisine just down Camp Bowie West.

Holy Cue Now Open for Take Out & Delivery

Enchiladas Ole owner, Mary Perez, has taken over the vacant spot at 4307 Camp Bowie, which was once J. Saunders Boutique, and most recently, Samson’s Ethiopian eatery, next door to 7-11. Known as the sauce queen for her fabulous range of homemade sauces, Perez has been adding her tasty smoked brisket to many of her recipes at Enchiladas Ole for years. Now it takes center stage as she opens Holy Cue.

Before closing her Forest Park location of Enchiladas Ole, she had opened a ghost kitchen as a trial balloon for Holy Cue in the same shopping center. It was a hit. Now that ghost kitchen and restaurant have closed, and Perez tells Fort Worth Digital Diary that she is still on the lookout for a location downtown to open another of her beloved Enchiladas Ole, but has not signed a lease just yet. Stay tuned.

As for her new Holy Cue ― it’s a pickup and delivery only kitchen. Big bonus for Westsiders ― you can order it over the phone (at 817.751.5556), and have it delivered to your door within a three to five-mile radius. Holy Cue will be open Wednesday through Saturday from 11 am to 5 pm.

The brisket is marinated in pineapple juice and achiote and smoked for 16 hours just down Camp Bowie on her Enchiladas Ole smokers, then it’s finished in the oven for another eight hours. You can look forward to barbecue chicken breast and smoked meatloaf smothered in ranchera sauce and chihuahua queso as well.

The side dishes were drawn from the Perez family holiday menu. “Everything has to be excellent for the holidays, that’s when you cook your best sides,” she says. They include a watermelon and feta salad, a cucumber and tomato salad, creamed corn, rich smoked gouda mac and cheese, and potatoes au gratin.

With kids’ sports in full swing this spring, it won’t be long before the neighborhood takes Holy Cue up on its offer to deliver a full meal to their door.

Blue Mound Café is Now Open on Vickery

The breakfast and brunch eatery has four locations in the metroplex, and it has now opened at 4120 West Vickery Boulevard. That’s the former Vickery Café spot (which has now relocated to the So. 7 mixed-use development near Summer Moon Coffee).

The family-style menu at Blue Mound Café ranges from momma’s meatloaf to fried catfish and chicken fried steak, with breakfast combos or biscuits and gravy. It’s a home-cooking type of diner,  much like the former Vickery Café, which had been serving for many years in the same spot.

Other locations of Blue Mound Café include its original and namesake along Blue Mound Road in Saginaw, another on Belknap Street in Fort Worth’s downtown area, one in North Richland Hills, and one in Arlington as well.

Sour Boule Expands

The little sandwich shop that took over the former Busy B. Bakery space on the Benbrook Traffic Circle has become so popular that it needed more space. As luck would have it, the long-time German dining restaurant Edelweiss closed just next door at 3801 Southwest Boulevard. Now, Sour Boule is spreading its wings into a new space complete with cozy fireplace seating and a snug patio.

You’ll find the same made-to-order sandwiches for lunch, on that magical house-made sourdough bread, plus a collection of cookies. For breakfast, they have bagels and sourdough stuffed bagels, injected with a decadent butter and cream cheese mixture, and waffles, too. A clever collection of coffee and espresso drinks and fountain drinks is in store, and many menu items recall Central Perk and Friends fame.

The hours are 6:30 am to 6:30 pm most days, except Mondays when they close at 2 pm.  Take home a fresh loaf of plain, rosemary garlic, or jalapeño cheddar sourdough when you stop by.

Cane Rosso Pizza Kits

Moving from take-home to make at home, and rounding out our Fort Worth Food News for April 2025 ― Cane Rosso has just announced some new kits that are perfect for backyard pizza ovens. Let’s say you’re craving a Honey Bastard pizza (the popular pizza topped with hot soppressata, bacon marmalade, habanero honey), now you can pick up a pizza kit with all the makings, pizza dough included.

They have another kit featuring everything you’ll need to toss a classic Margherita in your pizza oven at home. The new kits are available at all Cane Rosso locations, including Fort Worth’s Magnolia Street location and downtown Arlington.

That’s a heaping helping of Fort Worth Food News for April 2025. These new openings and expanding brands add more flavor to an already bursting local food scene.