Sundance Square gets the tacos back and more Fort Worth restaurant news

This roundup of culinary news around Fort Worth includes many openings, new dishes and the sad passing of two major figures in the restaurant world.

Here’s what’s happening in the Fort Worth restaurant news:

Paco’s Mexican cuisine opens a second location in Sundance Square, in the former location of Taco Diner. According to a Facebook post, they will open in July. “We opened our little hole in the wall in the amazing Near Southside six years ago with just six staff and 12 tables. We’ve seen a lot of growth and overcome many challenges since then. It’s a great opportunity to work with Sundance Square will be part of the downtown renewal since the pandemic.We will bring our family restaurant to the heart of Fort Worth.

Outpost 36 BBQ in Texas is a new authentic Texas barbecue coming to Keller at 1801 S. Main St. – next door to the Horizon 76 American Grill House with whom it shares ownership. Owners Jeff Lowery, Dwight Dowell and Chris Polk are currently executing an extensive remodel, with an opening scheduled for mid to late summer.

Dayne’s Artisan BBQ is partnering with Philip Murrin of River Ranch Stockyards to open a traditional restaurant in Westland, West Fort Worth. They go to a mall at 9840 Camp Bowie West Blvd. which was built in the 1950s. Until the building is completed, Dayne’s will be open at 9808 Camp Bowie West Blvd. Friday Sunday.

Fork on the road, a restaurant in Arlington at 1821 S. Fielder Rd., is in danger of closing. The restaurant posted a heartfelt plea on Facebook saying it was in jeopardy. “We couldn’t get the loans because the big companies took them all before they were even considered. We’ve now exhausted all the savings of both owners trying to stay open. … Now one owners have to go back to working in an office full time to try to save their house and help save the restaurant.” Their food looks amazing – the fries are with the skin on, there’s a burger topped with grilled jalapeno slices, and check out this red velvet cake pie, basically it’s a red velvet cake on a flaky pie crust, topped with chocolate frosting.

Einstein Brothers Bagels launched its popular Everything Bagel seasoning in partnership with B&G Foods in grocery stores nationwide. Made up of sesame seeds, dried onions, dried garlic, salt and poppy seeds, it’s the seasoning mix used on their popular Everything Bagel and can now be sprinkled on any dish you you want.

Perry’s Steakhouse & Grill has a new limited-time strip flight to New York, featuring nine ounces total of Texas Kobe-style Wagyu Beef, Nebraska Prime Certified Angus, and genuine Japanese A-5 Wagyu Beef. It’s available through June for $99.

The Biscuit Factory has a new seasonal special for June: Chipotle RazzBrie Chicken Biscuit, featuring fried chicken, brie cheese and raspberry-peach chipotle sauce.

sweetgreen offers three new dishes for the summer: the Summer Teriyaki Bowl with okra and a teriyaki sauce with tahini as a base; summer vegetables with pesto; and peach and goat cheese salad, available until August 10.

Dickey’s BBQ offers a new King’s Hawaiian Spicy Chicken & Cheddar sandwich with smoked chicken, cheddar, jalapeños and spicy barbecue sauce on a sweet King’s Hawaiian Bun. It is available until August 28.

Taco Bell launched two new items: The Quesadilla Burrrger is part Tex (burger) and part Mex (quesadilla), made with Nolan Ryan beef, pico de gallo, guacamole, lettuce, queso and Cholula dressing chipotle ranch, between two crispy cheeses and warm quesadillas. Brisk Dragon Paradise Sparkling Iced Tea balances tropical dragon fruit, raspberry and blackberry flavors with a hibiscus tea base, with a refreshing fizzy sensation.

Pie Five Pizza presented the Old World Maggie, a reimagining of their Margherita pizza topped with fresh mozzarella, olive oil, grape tomatoes, Parmesan and fresh basil. A personal-size pizza on a thin artisan or traditional Italian crust is $5 with promo code OLDMAGGIE through June 26.

7 eleven added a new dish for summer: Hot Honey Boneless Wings, a boneless wing in a honey-sweet chili glaze with roasted garlic and chili.

Michael G. “Mike” Smith, former owner of Paris Coffee Shop, died June 13; he was 78 years old. He grew up in Fort Worth, graduated from the University of North Texas in 1965, and took over the operation of the Paris Coffee Shop in 1965 after his father fell ill. He continued in business for 47 years until the company was sold in 2021.

Richard Perrotti Jr., owner of Perrotti’s Pizza, died May 10 after a long illness; he was 58 years old. Perrotti was co-founder, with his late father, of Perrotti’s Pizza, a beloved Fort Worth and TCU staple restaurant since 1986, where he owned until his retirement.

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