New Fort Worth Restaurants To Expect In 2022 – Upcoming Openings You Need To Know About

After the wave of sad pandemic shutdowns, and while still reeling from supply chain and personnel issues, Fort Worth restaurateurs have not only persevered, but they have made spectacular progress. Next year promises some major openings and reopenings in the region. Fort Worth’s list of new restaurants covers many cuisines, in many areas of the city. There is something to be excited about.

Here are 11 of Fort Worth’s most anticipated restaurant openings in 2022:

Flower Child

True to its name, Flower Child will soon be bringing healthy food to University Park Village. It will be the 29th outpost for the cult favorite channel, and the 10th in Texas. Flower Child occupies space at 1616 South University with plans to open in early 2022.

From vegetarians and vegans to keto and paleo, Flower Child is known for their meals made from scratch and a customizable menu of bowls, wraps, and salads. A variety of vegetables, grains, fruits, and healthy protein to mix in gives it more potency. Flower Child’s Organic Kale Salad is mixed with pink grapefruit, organic apple, red cabbage, black currant, smoked almonds, white cheddar cheese and apple cider dressing.

The exterior of Flower Child, arriving at University Park Village.

Paloma Suerte

This is the first of two new additions from Chef Tim Love to Mule Alley. The second is still secret. Love’s first Tex-Mex restaurant is called Paloma Suerte (Lucky Dove) in homage to his 20-year-old Lonesome Dove restaurant, which is also in The Fort Worth Stockyards. In fact, love tells PaperCity Fort Worth that the patios of the two restaurants meet. Paloma Suerte should open in a few weeks, most likely at the beginning of January.

Love tells PaperCity that the signature Paloma cocktail will be prepared at the table with freshly squeezed grapefruit. There will be five varieties of birria tacos prepared and grilled right at your table, and custom queso built with your choice of 15 different ingredients.

“We’ll also be serving sizzling fajitas and enchiladas,” says Love. “There will also be a porterhouse steak to share with crab-stuffed shrimp. We’ll have fresh chicharrones and a great bean dip, along with a choice of 10 different frozen margaritas.


A new restaurant from Chef Ben Merritt of Fixture – Kitchen & Social Lounge and his new business partner Chris Lynch arrive in Ridglea in early 2022. The seafood-centric restaurant completely modernizes the old Blu Crab space.

A post from Fitzgerald’s Facebook page in early December noted, “We had a slight supply chain issue with our furniture, so unfortunately we had to postpone our opening after the holidays. We do our best to open right after the first of the year. Once we finish something, we’ll be sure to let everyone know. “

Merritt said PaperCity in July he is planning a modern and relaxed steak house with a strong seafood component. Entries will include crawfish fondue, lobster corndogs and crab cakes, as well as a selection of grilled oysters and baked in the oven.

Fitzgerald (2)
Chef Ben Merritt is completely refreshing the Ridglea space that will house his new Fitzgerald restaurant.

TreMogli Cucina Italiana

After an initial announcement at the end of 2020, Trident Restaurant Group is expected to finally open TreMogli Cucina Italiana soon. He comes from the same group responsible for Wishbone & Flynt. Co-owner Kyle Bryson has said TreMogli is scheduled to open around January 17.

It’ll be Fort Worth’s own version of Carmine, with dark woods, red cabins, and velvet curtains. Imagine a dimly lit atmosphere of the Rat Pack era. The new TreMogli Cucina Italiana space features a mezzanine that will become an upstairs bar within the 7,500 square foot space at 401 South Main.

The menu will feature homemade pasta with bold red sauces and family-style service. Italian specialties include traditional dishes like Cacio e Pepe, as well as wood-fired shareable options like Giant Porterhouse Steaks to feed the whole table.

Don Artemio

This will be Don Artemio’s second location. The first restaurant is located in Saltillo, Mexico – the vision of chef Juan Ramón Cárdenas Cantú, who will bring his famous roast cabrito (goat), fresh tortillas, steaks and shattering cocktails to Fort Worth this year.

A modern space at Museum Place (formerly Gatti’s Pizza) in the cultural district of Fort Worth, is being transformed with traditional clay brick and Mexican pottery. Mexican architect Luis González Díaz de Leon was in town to oversee the construction and design of the space. Operating partner Adrian Burciaga tells PaperCity that he now hopes for an opening in mid-February.

The menu will be built around authentic Mexican cuisine. Signage is already installed and reads: Don Artemio Mexican Heritage. This is what you should expect from start to finish.

Don Artemio’s Mexican architect Luis González Díaz de Leon oversees construction in the Cultural Quarter.

61 Osteria

Chef Blaine Staniford and owner Adam Jones will soon complete their offering with 61 Osteria. It will occupy a ground floor in the newly updated 21-story First on 7th complex. The duo also own two other downtown restaurants: dining sensation Grace and laid-back Little Red Wasp bistro. 61 Osteria promises Italian-inspired cuisine, which is still lacking in the region. Staniford and Jones tell us it will open in the third quarter of 2022.

Nearby neighbors include Neighbor’s House Grocery and Buon Giorno Coffeehouse espresso roaster. The space itself has floor-to-ceiling windows, overlooking a vast patio over Burnett Park and its famous Man with briefcase statue. Staniford will use a wood-burning fireplace for the menu, preparing fresh pasta and plate dishes with classic Italian simplicity. Most dishes at 61 Osteria will be limited to three or four ingredients.

Brix barbecue

Pitmaster Trevor Sales currently operates his Brix BBQ in an outdoor venue with bomber style smokers and his “Smokestream” (a shiny, custom Airstream food trailer) at 2018 Bryan Avenue. But Brix Barbeque is about to open her first brick and mortar restaurant. A Spartan building at 1012 South Main Street is being redeveloped to accommodate the burgeoning barbecue business.

“It feels like late spring to early summer,” says Sales. “We will also have a large patio area and a rooftop bar.”

Brix has made a name for itself with tender brisket, sausage and these amazing burgers with crispy edges fresh out of the flat iron.

When these barbecue masters make the trip, the current outdoor spot on Bryan will close and instead become the Oh Balls food truck. Sales tell PaperCity that it also has another new food truck location in the works. It will most likely open somewhere west of Fort Worth by mid-2022, spreading the signal far and wide.

Brix Barbeque will open its first brick and mortar by spring or early summer, and follow with a new food truck on the west side of Fort Worth.

Parisian cafe

The keys to a Fort Worth institution changed hands this year, but don’t worry, the recipes for these chewy meringue pies were part of the deal.

The beloved Southside diner was only to be closed for a short time so they could mainly update the back of the house. Initial plans were for a reopening in January. But construction delays have pushed things back to mid-April now.

“The construction is going very well, we have emptied it to the four walls, so it will be a big transformation,” said co-owner Chris Reale. PaperCity Fort Worth. Along with Chef Lou Lambert, Reale is also part of the team that reopened the Roy Pope grocery store in 2021.

When the Paris Coffee Shop reopens, dinner service and a full bar will be added to the old format of breakfast and lunch only.

Fred’s Texas

Another highly anticipated reopening is the major move of Fred’s Texas Cafe from its original location in what is now Crockett Row at 7101 Camp Bowie West. It will close at the end of December and reopen in February in its new location, with the added bonus of a brand new Texas-sized food challenge. A competition is currently underway to design and name the new challenge. It’ll either be a Texas-sized steak with all the trimmings and a pint of beer in under 30 minutes, or Hot n ‘Spicy with a ghost pepper burger.

The exterior of the new space is still reminiscent of its original tenant, a Steak and Ale (with Tudor design and stained glass). Although more recently it is a unique local restaurant named Buffalo West. Co-owner Terry Chandler has hinted that 1970s-style shiny, gold, and glitter vinyl bar booths and bar stools will make the trip.

The rusty truck, which has seen a lot of time outside the cafe, will also be heading to the new location. You can also expect a few items from the old grill – ensuring the flavor of Fred’s famous burgers and steaks won’t be lost in his new home.

Freds Texas Cafe is well known for its burgers and frozen beer schooners


WestBend adds a bit of drama and perhaps a bit of romance to the riverfront space initially inhabited by Bartaco. The only other quince, in San Miguel de Allende, Mexico, is ranked # 1 rooftop restaurant in the world by Robb Report magazine. The second location is Fort Worth. No wonder the anticipation is so high.

The Fort Worth Quince should bring a chic but relaxed atmosphere with impeccable views. Restaurant creator and main partner (and TCU graduate) Brian Sneed is delighted to be returning home. The global menu ranges from Thai-inspired ceviche to Spanish res filet with aji amarillo risotto, as well as a wide selection of Japanese and coastal-style sushi specialties.

Truck yard

Jason Boso’s next Truck Yard is in the works at Alliance Town Center. Originally announced in March 2020, it will now open next spring according to Amanda Boso.

The Brain Storm Shelter team also recently brought their second-of-its-kind rodeo to life in Fort Worth’s Mule Alley, and the scale of what they’ve planned for their fourth yard truck is a business. Consider the 38-foot Ferris wheel.

With Truck Yards in Dallas, Houston and The Colony currently, this one will be a real playground. A 6,500 square foot indoor area will be named the West Texas Pole Barn, with several group stages and windmills in progress.

Fort Worth foodies have one more year in store. Something to make your mouth water. Now it is until 2022.

Richard Dement

The author Richard Dement