The Mont Opens Near The Entrance To Montserrat

One long-awaited entry is readying to welcome its first visitors on August 7. The Mont is located just outside the Montserrat neighborhood at 4729 Saint Amand Circle. With a touch of Vegas, circa 1964, and a Rat Pack vibe, The Mont is bringing one of the first upscale eateries to the burgeoning crossroads in Fort Worth’s next land of luxury real estate.

This is a swanky new “American dining destination from Fort Worth restaurant veterans, Jeff Payne, Cousin’s BBQ owner, along with partner Jason Cross,” according to a release.

The executive chef at The Mont will be Michael Duff, who is a familiar face in Fort Worth hospitality including his long tenure at Eddie V’s. Michael Arlt will serve as Culinary Director. A Johnson and Wales graduate, Arlt “has worked at notable properties” including E2 Emeril’s Eatery with Emeril Lagassee and team in Charlotte, North Carolina, Cindy’s Rooftop in Chicago and most recently he worked as Executive Chef for the short-lived The Beast and Company on Magnolia Avenue.

A Rare Upscale Menu Arrives in Far West Fort Worth

The menu promises familiar flavors and seasonal produce. “Expect handmade pastas, fresh seafood, and expertly grilled meats — with a few surprises along the way,” Jason Cross says.

Highlights include red snapper ceviche with pickled red onion, jalapeño, cilantro and olive oil on a tostada for starters. Or nosh on a collection of small plates like scallops served with sweet corn, chow chow, and brown butter-lemon nage.

There will be roasted monkfish tail, cavatelli pasta, and Irodori wagyu steaks sourced from Creekstone Farms in Kansas. The Duck is served with black garlic glaze, foie fried rice, scallion crêpe, and maple nuoc cham.

The Mont’s cocktail program will lend a bit of Mad Men mystique, drawing “inspiration from classic mid-century recipes.” For instance, the Freezer Martini is made with Nolet’s Silver Gin, Dolin Dry Vermouth, orange bitters, and served with a lemon peel and olive. The Fighter Plane is a mix of Blackland Texas Rye, Amaro Nonino, Solerno Blood Orange and lemon.

Design Details Intended to Transport Diners to a Bygone Era

The 7,400-square-foot space was designed by Kellye Raughton of Fort Worth-based Maven. It’s pitch perfect vintage vibe features mid-century patterns, rich mahogany woods, and romantic banquettes. Period statement lighting including stylish sputniks as well as descending drum chandeliers.

“The Mont is where the essence of the 1960s meets modern sophistication,” she says. “The restaurant offers an exclusive dining experience that transports guests back to a time of sleek style, impeccable taste and refined elegance.”

Located in the fast growing West Fort Worth sector, it will be a hit with nearby neighborhoods. That includes Montserrat and Montrachet residents as well as  Walsh Ranch, Ventana and the soon-to-come Maverick Golf & Ranch Club currently under construction.

“This menu is a love letter to timeless cuisine,” says Cross. “We’re taking familiar flavors and elevating them with thoughtful technique and seasonal produce.”