November shows no signs of slowing in the local restaurant landscape. Southlake welcomes Sagewind, downtown Fort Worth invites Japanese food lovers to raise the roof, and Mineral Wells introduces Oak & Third. Plus, more Mexican in all directions. The table is set for this round of Fort Worth Food News for November 2025.
Sagewind Restaurant
The Elmore introduces its new dining called Sagewind. It features small plates and seasonal dishes for date nights and dinner with friends. It’s all part of the multi-million dollar transformation of the former Southlake Hotel into a boutique stunner. New dishes include a Spicy Tuna Crispy Rice with yuzu avocado mousse and soy-lime glaze, finished with micro shiso and toasted sesame. Or the Burrata Kale Salad, pairing creamy burrata with crisp kale, grapefruit, green apple, and candied peanuts, finished with a smoky chipotle vinaigrette.
Nikuya Rooftop
The Sinclair Hotel’s rooftop will become the home of a new sushi and sake restaurant ― Nikuya, by DRG Concepts. It brings sashimi, maki, and handrolls to new heights (quite literally ― the 17th floor of The Sinclair). The name of the new rooftop restaurant is an ode to its big brother, Wicked Butcher located on the hotel’s basement level. Nikuya, after all, means butcher or meat market in Japanese. Nikuya opened recently, and reservations are live on RESY.
Oak & Third
The Crazy Water Hotel’s signature dining venue has transitioned from Chef David Bull’s Second Bar + Kitchen to a new concept by Chef Stefon Rishel, the hotel’s new executive chef and food and beverage director. Oak & Third debuts this November. They call it a fresh, modern take on Texas dining,” and Rishel told Fort Worth Digital Diary, when it broke the story, that he plans to feature more wild game on the menu. You’ll find Rishel’s famous PB&J Wings on the menu, as well as pan-roasted duck breast.
Grutogi Bistro
Another newbie is found in Old Town Keller, at 110 Lamar Street. Founded by Eun Seo and Kevin Lee, Grutogi features waffles and wraps, avocado toast, grain bowls, and panini sandwiches. The original location is a popular stop in Flower Mound. The signature drinks range from the Moonlit Chai to the Blueberry Bliss Latte.
Station & Vine Wine Bar
“Trinity Metro has partnered with Edible Ideas Inc., the Texas-based hospitality company widely recognized as Beyond the Box Catering, to manage and operate two venues at its historic Fort Worth T&P Station – the historic ballroom and the former T&P Tavern,” according to a release. “Edible Ideas Inc. will operate the ballroom as a wedding and event venue alongside a wine bar, which will feature a full-service kitchen for catering.”
Station & Vine Wine Bar will open in the former T&P Tavern at 221 W. Lancaster Avenue.
More Mexican ― From Tex-Mex to Traditional Fare
Cristina’s Fine Mexican Restaurant
With 12 current locations in Fort Worth and Dallas, Christina’s Fine Mexican continues its march. The former home of Horizon at 1801 South Main Street in Keller will begin its next chapter soon. It will become Cristina’s Fine Mexican by the spring of 2026. Its menu is wide-ranging, featuring fresh ingredients and authentic Mexican heritage.
Enchiladas Olé Express
After Cat City Grill shuttered recently, the legendary Magnolia location was scooped up by Enchiladas Olé owner Mary Perez. Her Ridglea Hills location didn’t survive the launch of a new take-out barbecue spot, Holy Cue, further down Camp Bowie. Quality control suffered while Perez and her staff juggled both concepts and separate kitchens.
“Now, she’s bringing her two culinary worlds together by uniting the beloved Enchiladas Olé, now named Enchiladas Olé Express with her other barbecue brand Holy Cue, all under one roof at 1208 Magnolia Avenue in Fort Worth,” according to TexasIsLife.com. They say it will be a counter service model.
Adoro Restaurant & Bar
The new restaurant serving authentic Mexican dishes arrived in mid-October. It’s located at 4335 River Oaks Boulevard, serving breakfast, brunch, lunch, and dinner. The menu includes street-style tacos, traditional caldo de pollo, burritos, and fajitas. There is a full bar with signature cocktails, including the orange, pineapple, and cranberry mimosa board at brunch.
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