The Best Oktoberfest Events in Fort Worth in 2026
Find the best Oktoberfest events in Fort Worth for 2026, including Trinity Park, brewery parties, German dinners and two Oktoberfest 5Ks.
Fort Worth’s Newest Restaurants: Now Open and Opening Soon (June 2026)
[UPDATED AUGUST 27, 2026]
Fort Worth’s dining and bar scene doesn’t slow down. This latest wave brings everything from the Heims’ long-awaited pizza tavern to a Michelin-recognized family opening their first seafood concept, a restored 1920s craftsman home becoming a coffee shop, and the most ambitious restaurant complex to hit downtown in years. Here’s what just opened and what’s on deck for this summer.
There are plenty of spots with “pending” open dates, so we’ll be updating this guide as time goes on and new spots announce their opening date or open their doors.
On This Guide:
- Recently Opened / Open Now
- New Spirit Releases (Available Now)
- Opening Soon
- Opening Later This Summer
Now Open in Fort Worth:
Karla Orta started selling plants out of the back of her RAV4, then her parents’ driveway, and now she’s opened both a native plant nursery and a café side by side at 1701 White Settlement Road. Nativo Café y Bodega sits next to Nativo Gardens in a a cozy and welcoming space with comfortable furniture, warm textures, and a drink menu rooted in Mexican heritage and Texas flavors. The Nuez de Tejas Latte is a maple pecan situation topped with pecan cream. The Chiltepin Honey Latte finishes with a native pepper kick. Food includes house-made focaccia sandwiches in flavors like birria, caprese, and prosciutto with pesto and honey. The grand opening was May 16. One of the more personal new coffee shop stories in the city right now.
The Stockyards just got one of its most interesting new additions in a while. A Dallas hospitality trio, Matt Peterson, Devan Pharis, and Sam Wynne (son of Shannon Wynne of Rodeo Goat), opened two concepts at 115 W. Exchange Ave. on May 15, taking over the former Pinkie’s clothing space.
Bronc’s is the street-level operation: a casual bar and griddle open seven days a week, including weekday lunch, with a menu built around burgers, patty melts, chicken sandwiches, and other handhelds, served with ice cold beer in frozen mini schooners. No fryer, no fuss, just a well-run daytime bar with good food at a price point the Stockyards has genuinely been missing.
Bronc’s Tack Room is the basement, accessed through a separate entrance off Bull Alley. Pool tables, darts, a live-music stage, and a late-night energy that the team describes as somewhere between Nashville’s Broadway and Bourbon Street. It’s the first multi-level bar in the Stockyards, and the underground setup gives it a character that’s hard to find anywhere else in the district.
Together they operate under the self-proclaimed motto: “polished up top, a little rougher down below.”
Both opened mid-May and are in full swing.
A boat-themed bar has docked on the Stockyards at 301 W. Exchange Ave., and it’s already become one of the more distinctive new spots in the area. Two stories, with a ground-level bar and pool tables and an upstairs Captain’s Quarters featuring handcrafted cocktails and a balcony overlooking West Exchange. The concept is built around a cowboy-meets-lake-life vibe, a casual escape from the Stockyards foot traffic with cold drinks and an outdoor patio that makes for a great people-watching perch. Open Monday through Thursday from 3PM to 2AM, Friday through Sunday from noon.
Beren started in a small stall inside Funky Town Food Hall and built enough momentum to earn a CultureMap 2026 Tastemaker Award nomination for Best New Restaurant. Now they’ve moved into a full brick-and-mortar at 1216 6th Ave. in the PS1200 complex, taking over the space formerly occupied by vegan restaurant Maiden. The new location is four times larger, with a full expanded menu of Turkish meze, wood-fired kebabs, housemade lavash and somun, a wider selection of grilled meats and seafood skewers, and family-style plates. The adana kebab, seasoned ground lamb and beef molded onto a skewer and grilled, is still the signature. Opened for dinner service in early April, full lunch and dinner service are in full swing.
Important note: From their socials, it looks like Blue Flag is only open for select events and happenings (follow them on socials to stay in the loop). The tasting room is under construction, but we’ll update this when they open up.
Blue Flag officially soft opened this spring, taking over the former Rahr & Sons space at 701 Galveston Avenue in the Near Southside. The 37,000-square-foot facility will include a tasting room, retail shop, and event space for up to 600 guests. The focus is American Single Malt Whiskey, a category that only received official U.S. government recognition in early 2025, though the whiskey still needs time to age. In the meantime, gin and finished sourced whiskey are available. Head of operations Nate Swan spent over a decade as head brewer at Rahr & Sons before making the jump to distilling. The name comes from a blue flag tradition founder Will Rucker started in his Ryan Place neighborhood, a signal that all are welcome. That ethos carries into the space.
We do know that it is one of the better World Cup watch party destinations in the city this summer, running a full lineup of screenings at The Vault throughout June and July with food trucks and a full bar. If you’re planning around match days, they’re worth building into the rotation. RSVP here or See our full World Cup watch party guide here.
Chef Tim Love has rebranded the restaurant space inside Tannahill’s Tavern & Music Hall in Mule Alley as Love’s Barbecue & Oyster Bar, centering it on two things he does best: high-end barbecue and a premier raw bar. The menu covers smoked prime brisket, pecan-smoked half chicken, baby back ribs, a cowboy ribeye, and a daily selection of fresh grilled and raw oysters served by the half or full dozen. The Oysters on Piggyback have already earned attention, grilled in a cornbread batter with diced peppers and bacon jam. It’s open for lunch and dinner seven days a week, which makes it one of the more reliable full-service options in the Stockyards right now.
Travis and Emma Heim, the couple behind Heim Barbecue, are back in the restaurant game at 313 S. Main Street in the former Hot Box Biscuit Club space. The concept is exactly what the name suggests: a laid-back pizza, beer, and martini tavern in a century-old brick building with picture windows, and exposed steel beams. The menu focuses on New York-inspired thin-crust pizza and Chicago tavern-style pies, cut into squares, loaded to the edge, ultra-thin and crunchy. Pasta and a burger will round things out.
This one has been one of the more anticipated openings on the Near Southside all year. We first mentioned One Trick Pony in our article about South Main’s pizza renaissance – check it out here if you want an in depth look at all the pizza spots popping up..
Chris Jordan, owner of Rabbit Hole Pub and Mad Hatter Neighborhood Pub, is opening a new kind of steakhouse at 4006 White Settlement Road in the former Pearl Snap Kolaches space. Seared is built around a prix fixe format: a salad, a steak, a side, and unlimited fries. The menu covers filet mignon, tomahawk steak, and other prime cuts, alongside high-end cocktails and a brunch program Jordan is calling “soon-to-be legendary.” The concept came from Jordan’s trips to New York with his fiancée, where a particular steakhouse format caught their attention. It’s an approachable, focused take on steakhouse dining that fits the West 7th corridor well.
A restored craftsman home at 304 W. Cannon Street in the Near Southside is becoming a coffee shop built around community, quality, and a sense of place. At The Oaks in-house roasts its beans, runs a curated seasonal menu, and carries local goods throughout the space. A Cottage House next door is already operational for pop-up events and gatherings, giving the property two distinct spaces before the main café even opens. The whole project feels considered and unhurried, which is exactly the energy a neighborhood coffee shop should have.
The family behind Birrieria y Taqueria Cortez, the east side taqueria that has earned consecutive Michelin Recommended ratings in 2024 and 2025, is opening a seafood-focused spinoff at 1151 Martin Luther King Jr. Fwy, within walking distance of the original location. Mariscos Cortez is taking over the former Huddle House space and will run a tight menu focused on coastal Mexican seafood. The same focused, quality-over-quantity approach that earned the taqueria its Michelin nods. One of the most anticipated openings on the east side this year.
Austin-based indoor mini golf and dining concept Dirdie Birdie is opening its second location at 2821 Morton Street in the West 7th District, taking over the former Bottled Blonde space. Co-founders Vik and Lina Khasat chose Fort Worth specifically, saying the city’s sense of pride and authentic identity stood out during their research process. The Fort Worth location stays true to the concept’s DNA: a 12-hole indoor mini golf course designed around iconic Fort Worth landmarks, a full-service restaurant with an elevated bar food program including coffee-braised short rib, Bang Bang Popcorn Shrimp, and towering burgers, and a craft cocktail bar with vintage-themed lounge spaces. The Austin location has built a loyal following as both a dinner destination and a group outing spot, and the West 7th footprint positions the Fort Worth version well for both locals and World Cup visitors exploring the corridor this summer.
A culinary supergroup is taking over the former Carter’s Coffee space at 2736 Stanley Ave near TCU. Drinks N Such brings together chef David Hollister (Wild Acre, Gas Monkey Bar N Grill), Clayton Grunewald and Tino DeFranco of Funky Lime Hospitality (Reservoir, The Whiskey Garden, Shot:30), and Drew Boatman of Rusty Nickel and Star Cafe fame. The concept is a food-hall-inspired menu served in a sports-bar setting, with dishes drawn from multiple culinary styles. Think eclectic, well-executed bar food from people who actually know how to run a room. Given the collective track record of everyone involved, this is one of the more intriguing new openings on the TCU corridor in a while.
Adrian Burciaga and Martin Quirarte are bringing one of the most anticipated Mexican restaurant concepts in recent Fort Worth memory to 500 W. 7th Street in the First on 7th building, the mid-century gem at the western entrance to downtown. The name translates roughly to “The Rooster’s Storehouse,” evoking the neighborhood hubs where people gathered, shared, and replenished both body and spirit. The culinary vision comes from Chef Rodrigo Rivera Río, co-founder of KOLI Cocina de Origen, a Michelin-starred restaurant in Monterrey, Mexico. The menu will be rooted in the traditions of Mexico’s fondas and cantinas: grilled meats, barbacoa, moles, adobos, stews, and broths that trace Mexico’s regions without trying to reinterpret them for trend. The space is designed to move with the day, drawing downtown professionals at lunch and shifting into an unhurried cantina atmosphere at night.
Reservations available on Resy.
Hiroto and Nami Ochiai have been running Wednesday night pop-ups at The Holly wine bar on the Near Southside, and the reception was strong enough to make it permanent. Hiro’s Kitchen is a counter-style sushi restaurant coming to the Near Southside this summer, built around omakase-style nigiri and sashimi, premium sake, and an open kitchen format where the chef walks you through every piece. Hiro trained in Japanese cuisine with French technique, and that precision shows in the pop-ups. One of the more quietly exciting new restaurants coming to the city this year.
Blackland just released Prairie Ember, their Texas Straight Triticale Whiskey and the culmination of four years of work. Triticale is a hybrid grain born from the cross of rye and wheat, and Blackland has been using it in their mash bills since day one. Prairie Ember goes all in on it – 100% triticale mash bill, cooked, fermented, distilled, and aged entirely in Fort Worth for four years in Texas heat. Only about 1,100 bottles were produced . It’s currently available exclusively in the Blackland tasting room at 2616 Weisenberger Street, with select Texas retail partners and online sales in 42 states coming later this spring. If you’ve been following Blackland since the beginning, this is the release they’ve been building toward.
Plus, Blackland just updated their happy hour and we featured it on our Best Happy Hours Right Now for May.
Reservations for their tasting room are available on Tock.
Fort Worth’s own La Pulga Tequila just dropped a collaborative limited-edition release with Austin’s Still Austin Whiskey Co. that’s worth tracking down. The Double Barrel Reposado starts as La Pulga’s signature seven-month reposado made from 100% Blue Weber Agave grown in the Jalisco Highlands, then undergoes a second maturation in freshly harvested Still Austin Red Corn Bourbon barrels. The result is 90-proof, layered, and unmistakably Texan, with agave warmth meeting subtle red corn spice and sweetness. The bottle features a red serpent alebrije, La Pulga’s signature Mexican folk-art spirit animal, nodding to the red snake imagery on Still Austin’s Red Corn label. A limited run connecting two fast-growing Texas spirits brands from two great Texas cities.
Keep an eye out at local retailers soon.
Opening Soon in Fort Worth:
The group behind The Mont is opening their second restaurant below ground in the historic Hogan Building at 901 Houston Street downtown. Beverley’s will be a subterranean Mexican dining experience unlike anything Fort Worth has seen, built around bold interior-Mexico flavors and a sculptural bar anchoring a space designed by Kellye Raughton with woven textures and natural tones. The underground setting is intentional, offering a full escape from street-level downtown energy. It’s been one of the most-anticipated openings in the city all year and was the subject of significant coverage before construction even wrapped.
Reservations will be available on Resy soon.
Hao’s Grocery & Café on the Near Southside is entering a new phase beginning July 1, and it’s worth paying attention to. Chef Hao Tran is refocusing the space around elevated tea culture, an expanded deli, and a stronger community programming calendar. The centerpiece of the evolution is a new partnership with CHOKE ARTÉ, which is bringing a full-service tea shop into the space with daily service, educational classes, and signature “CommuniTea” gatherings. On the food side, the expanded deli will keep Hao’s signature dumplings and bánh mì front and center while adding a wider selection of grab-and-go prepared foods and plant-based options in collaboration with It’s Food. The Saturday morning free grocery box program with Meals with Meaning continues unchanged. This is one of the more thoughtful concept evolutions happening in Fort Worth right now, and the Near Southside is better for having Hao Tran in it.
Duong DeVille, her first full-scale restaurant, is still on track for later this summer.
Tokyo Cafe has been a Near Southside institution since 1997, and the family-owned Japanese comfort food spot at 5121 Pershing Ave. just announced their omakase nights are coming back. After a short break to rest and reset, they’re back in planning mode with dates and menu details coming soon. For those who haven’t experienced it, Tokyo Cafe’s omakase is a chef-driven, course-by-course experience that regulars have raved about for years. Reservations will drop on their social media when the date is confirmed.
Follow Tokyo Cafe on Instagram to be first to know.
The most ambitious restaurant complex coming to downtown Fort Worth is finally close. Chef Jenna Kinard and her husband Micah are leading three concepts inside the restored Fort Worth Public Market building at 1400 Henderson Street, a 90-year-old Mission Revival landmark that served as a farmers market for most of its history.
Madrone is the centerpiece: an upscale fine dining restaurant with chef’s tasting menus, private dining, and a focus on seasonal Texas ingredients with a distinctly Texana identity. Kinard’s menu includes Texas wagyu tartare, deviled eggs, hamachi with mesquite bean miso, Gulf oysters, and locally sourced dishes with a Southeast Asian touch.
Willow is the cocktail bar and lounge alongside it, with a premium liquor locker program.
Public Market Café & Goods is the north-side café with freshly baked goods, coffee, and locally made products, including hydroponic produce grown on-site. The inspection completed in May and all three concepts are expected to open imminently.
Reservation will be available on Tock soon.
Fort Worth’s oldest Tex-Mex restaurant is returning to Camp Bowie. The Original opened on Camp Bowie Boulevard in 1930 and served five generations before a lengthy legal dispute over the lease forced it out in 2023. The building was converted to retail, but the parking lots adjacent to the former location remained under separate ownership. A building permit filed in late 2025 for a new 743-square-foot restaurant and drive-thru at 4733 Camp Bowie Blvd. puts it just steps from where it operated for over 90 years, and an alcohol license application has been filed for the address. The Roosevelt Special, named for Elliott Roosevelt who frequented the original location, is still on the menu. The North Main Street location near the Stockyards has been open since 2023, but the Camp Bowie return is the one west siders have been waiting on.
Opening later this summer.
One of Dallas’ most celebrated Italian restaurants is opening its first Fort Worth location at 2949 Crockett Street in Artisan Circle, taking over the former Fireside Pies and Si Tapas space. Partenope comes from husband-and-wife duo Dino and Megan Santonicola. Dino moved from Seattle to Dallas in 2011 to open Cane Rosso as its executive chef, and the couple launched Partenope in downtown Dallas in 2019. The restaurant has been recognized by 50 Top Pizza as one of the top 20 pizzerias in the United States for four consecutive years.
The Fort Worth location will have a handcrafted Stefano Ferrara pizza oven imported from Naples, a curated wine list, craft cocktails, and the full Partenope menu alongside seasonal specials. The dining room will be dressed in family portraits and the restaurant’s signature blue. A phone number is now live, which suggests the opening is coming soon.
Reservations will be on Resy soon.
On the Horizon in Fort Worth:
These spots are confirmed but further out. Worth knowing about now.
Piattello Italian Kitchen – Moving to Clearfork (November 2026)
Chef Marcus Paslay is moving Piattello Italian Kitchen from its longtime Waterside home to The Shops at Clearfork this fall, opening in a new three-story mixed-use building called The Offices at Clearfork at the corner of Marathon Avenue and Ozona Boulevard. The move adds significant space, going from the current footprint to 5,620 square feet with 160 indoor seats and a 40-seat patio, and will add lunch service seven days a week for the first time. The core menu stays intact, handmade pastas, pizzas, and seasonal Italian, with new menu items to be announced later this summer. Piattello will be the first locally owned Fort Worth restaurant to join Clearfork, which has historically leaned toward national and regional brands. The Waterside location will stay open as long as possible to minimize any gap between the two.
Current address: Waterside
New address: The Offices at Clearfork, Marathon Ave and Ozona Blvd
Expected: November 2026
Levee Porch at Westside Village (Q1 2027)
The team behind Chimy’s is bringing a new fast-casual restaurant and beer garden called Levee Porch to Westside Village, the $1.7 billion, 37-acre mixed-use development taking shape along the West Fork of the Trinity River west of downtown. Kyle Wright and Jason Finley, the owner-operators of Chimy’s, are building it around a simple premise: handheld bites, craft cocktails, and cold beer in an outdoor setting along the river corridor. The menu covers burgers, hot dogs, cheesesteaks, Cubans, mojitos, and margaritas. The design pulls from Old Florida and Mexican haciendas reinterpreted through a modern Texas lens, with a covered porch, patio seating, and beer garden overlooking the river. Guests will eventually be able to arrive by foot, bike, or kayak. Levee Porch will connect through a nautical door to a Fort Worth outpost of Tailwaters Fly Fishing Co., bringing a fly fishing retail shop, guide service, and travel outfitter to the same address. Both are expected to open in Q1 2027.
Address: Westside Village, West Fork of the Trinity River
Expected: Q1 2027
The Fort Worth Growth Momentum Continues
What’s notable about this wave is the range of neighborhoods and concepts involved. The Stockyards just added three new options in a matter of weeks. Downtown is about to absorb the most significant new dining complex it’s seen in years with the Public Market. The Near Southside keeps building density with One Trick Pony, Mariscos Cortez, and At The Oaks. And the east side is getting a serious new seafood concept from one of the most credentialed families in Fort Worth’s food scene right now.
We’ll update this article as these spots open and additional reservation platforms go live.
All images and information were sourced directly from the businesses listed. Learn more. Own one of these businesses or photos? Request updates or credit.
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