Malcolm Mayhew

Vy Ton walked away from a lucrative career to open Ichiro Izakaya — a restaurant that's mastered the science of grilled skewers.

After four years, Jon Bonnell's culinary tribute to a longtime friend is set to close.

Fort Worth hospitality pro and drinks-slinger Fabian Rafael Marin brings years of fine dining and beverage experience to Beren Meze & Grill House’s next chapter.

The grocery store won't open until later this year, but more than a half-dozen restaurants are already serving diners.

Once a rarity in Cowtown, omakase, a chef-driven Japanese dining experience, has found an eager audience — and inspired a variety of distinctly Fort Worth interpretations.

The acclaimed barbecue restaurant will bring its signature mexi-cue — and an expanded menu — to a historic Stockyards building.

Michael Riemenschneider's multi-course tasting menu will remain a surprise until each dish reaches the table.

The forthcoming restaurant from the team behind Teddy Wong's taps 29-year-old Austin Wyatt to lead the kitchen, with a menu that mixes Italian cooking with his rural Texas roots.

Michelin-starred chef Rodrigo Rivera-Río joins Adrian Burciaga for Almacén El Gallo, a deeply personal new restaurant rooted in the flavors and memories of Mexico.

After turning his mother's birria into a Michelin-recommended sensation, Rogelio Cortez Jr. looks across the street — and to his father's recipes — for the family's next culinary act.