Fort Worth Food News ― June 2026

Where can you get thin-crust pizza and cold martinis? We’ll tell you. Where will TCU co-eds get their Hawaiian fix soon? Wouldn’t you like to know? When you scream for ice cream, is it for crazy flavors like chocolate caramel potato chip cupcake? Want to know more? All will be revealed in this round of Fort Worth Food News for June 2026.

One Trick Pony Saddles Up

One of the city’s most anticipated openings is ready to ride. One Trick Pony is the newest offering by Heim Barbeque founders, Travis and Emma Heim. After leaving the day to day of their barbecue empire in the hands of their partners, the Heim’s enjoyed a brief retirement. Very brief.

Nearly a year ago, back in July of 2025, they got the keys to the former Hot Box Biscuit location on South Main, with plans to go in a brand-new direction. Pizza. Which has certain benefits over craft barbecue, like not having to tend your fire at 3 am in all kinds of weather.

One Trick Pony Pizza Tavern is at 313 South Main Street, and reservations are live, opening June 10.

La Pulga Tequila Gets Crafty

Fort Worth’s own La Pulga Tequila has released its newest expression, and it’s whiskey barrel-aged. La Pulga Tequila Reposado Double Barrel is a limited-edition release that hit shelves this June. At 90-proof, it’s finished in Still Austin Whiskey Co. Red Corn Bourbon barrels, bringing together the heritage of Jalisco with the spirit of Texas.

This edition is crafted from 100-percent Blue Weber agave grown in the highlands of Jalisco, Mexico. It begins as a seven-month reposado before undergoing a second maturation in Still Austin’s Red Corn Bourbon barrels ― the perfect blend of two Texas-based distilleries. The result, they say, is a richer, more layered tequila that balances the natural warmth of agave with subtle spice and a touch of sweet red corn complexity.

Pine Isle Brings Hawaiian Flavor to Campus

Transwestern just announced the lease of a space near the TCU campus. 3005 South University is soon to become Pine Isle. The fast-casual spot serves up a taste of Aloha in Dallas currently. Now, Fort Worth will be home to its second location.

Owner Kevin Singharaj studied first at Le Cordon Bleu, then at Nobu on the island of Lāna‘i. After that, he returned home to Dallas and launched Pine Isle. It’s become a hot spot for fans of poke bowls and fried Matsubi (Spam). There are kimchi fries topped with a creamy sauce, Hawaiian-style Kalua pork and pork Lau Lau, Korean Kalbi ribs, and Japanese teriyaki beef and miso salmon.

Salt & Straw Is Now Churning on Magnolia

A cult favorite ice creamery from Portland, Oregon, just landed at 1305 Magnolia Avenue. It takes over the former Harvest Bread space. It’s the company’s second location in Texas, with one other in Dallas that just opened on Henderson Avenue.

Salt & Straw is famous for those dot cakes you’re seeing in your feed (candy-dot-crusted ice cream cakes in a cup). They’ve got fresh waffle cones and wild flavors like cherry red velvet cheesecake, chocolate caramel potato chip cupcake, peanut butter and jelly pound cake.

Culpepper Cattle Co. to Open in Arlington

A $1.5 million new-build restaurant is coming to 2300 East Lamar Boulevard. Culpepper Cattle Co. is scheduled to begin construction this summer, with completion by January of 2027, according to Coming Soon Texas.

The steakhouse currently has locations in both Rockwall and Dallas. Its menu is a mixture of Texas homestyle cooking, fine steaks, and Tex-Mex. Arlington is slated to get a true taste of Texana when it arrives.

Check back at Fort Worth Digital Diary often for more local food news.