On West Magnolia Ave., where Fort Worth’s modern barbecue scene first staked its claim, Heim Barbecue is closing its original brick-and-mortar. The restaurant that helped spark the city’s craft ’cue boom will serve its final plate on Feb. 1; a decision rooted less in declining appetite than in some costly upgrades.
“We cooked so much barbecue there that we kind of wore out the smokers,” Will Churchill, co-owner of Heim Barbecue, said over the phone. “And when we started looking at replacing them, we realized we’d have to tear down the smokehouse entirely.”
Replacing the smokehouse would have required bringing the structure up to current code, a costly and complex project. By the time Churchill and his sister, Corrie Fletcher, evaluated the scope — demolition, rebuilding, and a full restaurant refresh — it became clear the Magnolia location was no longer the most practical place to invest. Sales at the site had also begun to soften amid a Fort Worth barbecue scene that looks very different from what it did when Heim first opened in 2017.
“When Heim opened on Magnolia, we kind of started the craft barbecue world in Fort Worth,” Churchill said. “But now there’s a lot of saturation, and most cities can realistically support only one high-end barbecue restaurant.”
Nearly two years ago, Churchill took over co-ownership and day-to-day operations of Heim Barbecue, while Emma and Travis Heim — the concept’s original founders — remain minority partners.
Heim’s story in Fort Worth began with a food truck off Pennsylvania Avenue in 2015, arriving just as the city was ready for more serious smoked meats. Lines formed immediately. Within two years, the Heims opened their first brick-and-mortar locale on West Magnolia, helping turn the street into a destination and setting a standard for others to follow. Expansion followed: Burleson, the River District, Dallas, Weatherford — along with menu diversification that now includes burgers, smoked chicken, and corny dogs.
To keep things moving forward, Heim is currently launching a new concept called Heim Pig Stand, a leaner, more price-conscious operation designed to make high-quality barbecue accessible without lowering standards. The first test begins March 4, when the rebranded food truck sets up at 9904 Camp Bowie West Boulevard on a 3.5-acre property purchased last year. From there, it will rotate through neighborhoods to test demand for future permanent locations.
“We’re not lowering our standards at all,” Churchill said. “Same prime beef. Same high-quality pork. Same portions. We’re just doing it more efficiently — small spaces, few staff, a simple menu, one price point between twelve and fifteen dollars.”
Back on Magnolia, the closure carries a personal weight.
“It’s emotional,” Churchill said. “It was the first brick and mortar. We’ve got a lot of great relationships in that neighborhood.”
Churchill and Fletcher still own the building and are taking it to market for sale or lease, with the intention of bringing a new tenant to the street.
What’s closing is not just a restaurant but a marker of a specific moment in North Texas barbecue lore — when growth felt limitless, and demand seemed endless. Heim helped define that moment in Fort Worth. Now, it’s responding to what followed.
“At the end of the day,” Churchill said, “we have to do what’s fiscally responsible for the longevity of the company.”