COMING SOON.

Station & Vine at 221 W. Lancaster Avenue is a chef-driven Americana restaurant coming to one of Fort Worth's most storied buildings — the Texas & Pacific Station, the opulent 1931 Art Deco landmark with marble floors, metal-inlaid panel ceilings, and a history that predates most of the city's current restaurant scene. After T&P Tavern closed in 2024, Trinity Metro selected Edible Ideas Inc., the catering and events company owned by Chef Douglas Brown, to bring the space back to life. Interior designer Huong Dang preserved the building's Art Deco bones while adding deep teal velvet banquettes, a dramatic ruby-red mural of the restaurant's muse painted along the west wall, and a rich dark atmosphere that makes the room feel equal parts landmark and destination. Chef Oscar Aponte leads the kitchen with a seasonal menu of chef-driven Americana: braised lamb shank, Gulf red snapper with Thai-ginger marinade, honey-glazed boneless short rib, bourbon-brined center-cut pork chop, and cast iron steak frites. Mixologist Matthew Barrington developed the cocktail program, which includes a clarified margarita, an in-house barrel-aged Old Fashioned, and a Beluga Vodka martini cart rolled tableside. The Parlor cocktail lounge and an outdoor patio round out the space, and the adjacent T&P Ballroom handles private events. A Sunday brunch with carving stations called The Art of Sunday is planned for later in the fall.