{"id":197038,"date":"2026-03-09T18:54:39","date_gmt":"2026-03-09T18:54:39","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/197038\/"},"modified":"2026-03-09T18:54:39","modified_gmt":"2026-03-09T18:54:39","slug":"the-6-best-fort-worth-area-food-events-this-week","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/197038\/","title":{"rendered":"The 6 best Fort Worth-area food events this week"},"content":{"rendered":"

March is here and with it comes a new edition of Where to Eat in Fort Worth right now, our prized monthly roundup of restaurants you must try. This chapter has an exciting array, including not one but two barbecue spots; a new pizzeria with some serious dough; a charming indie spot; and a former taco shop that’s undergone a major upgrade.<\/p>\n

Here are five hot new restaurants for March in Fort Worth:<\/p>\n

Brooklyn’s<\/a>
Newly opened<\/a> restaurant in the former Tre Mogli space at 401 S. Main St. is a highly personal and creative venture from hospitality veteran and local gal Brandi Bohn, a former manager at Fort Worth restaurant Quince. The American fusion menu features flavors that span Asia to Italy, as well as drawing influences from the food scene in Brooklyn, with handhelds like a bacon jam cheeseburger, bulgogi fried rice wrap, meatball hoagie, plus novel pizzas such as blackened chicken b\u00e9chamel and teriyaki chicken. They recently launched<\/a> a Weekly Special, a multi-course set meal for $55 whose dishes will rotate. Their debut offering featured focaccia-like Raven Bread, a Caprese salad, shrimp scampi, tiramisu, and a glass of Paladin Pinot Grigio. <\/p>\n

Ozzi’s Pizza<\/a>
Foodies and especially pizza aficionados are welcoming back chef Asdren “Ozzi” Azemi, local boy from a legacy Fort Worth dining family who moved to the Big Apple, then returned to his hometown to open<\/a> this low-key but stellar pizzeria, inspired by the great pizza joints in New York. The shop served 18-inch pies in varieties such as cup-n-char pepperoni, sausage & pepper, meat lovers, a la vodka, white mushroom, and creamed spinach. They’re doing a serious dough, made with a poolish starter and fermented for 72 hours. For now, it’s takeout only; pies are made in limited batches each day, and when they\u2019re out, they\u2019re out. Azemi’s quick success has earned him a CultureMap Tastemaker Award nomination for Rising Star Chef of the Year<\/a>.<\/p>\n

\"Ozzi's Ozzi’s Pizza is inspired by the pizza joints of NYC. Ozzi’s Pizza <\/p>\n

Smoke & Bone BBQ<\/a>
Acclaimed mom & pop barbecue spot lost its space at Panther Island Brewing, which sadly closed<\/a> in early February. Now they’ve found a new permanent home in Near Southside, in a niche behind the Frank Kent Motor Company building \u2014 the same space that was once occupied by the Brix BBQ Airstream trailer, at 218 S. Bryan St. (sharing an awning with another food truck named Gold Revolver). Smoke & Bone is open Wednesday from 4-7 pm and Thursday-Sunday from 12-7:30 pm, with meats by the pound, jalapeno brisket mac & cheese, habaneros stuffed with brisket & cream cheese with Dr Pepper BBQ sauce, and their trademark avocado burger with bacon, cheese, and sliced avocado.<\/p>\n

Smokey Beards Q<\/a>
Unusual twist on a BBQ restaurant just opened in a former Mamma Mia Italian Grill off Race Street in north Fort Worth \u2014 a spinoff<\/a> of a restaurant that first opened in Saudi Arabia in 2018. Smokey is from Mutah Beale, a former rapper in Tupac\u2019s Outlawz music group, partnered with brothers Art “Tony” Ramadani and Sonny Ramadani. Tony previously operated the Mamma Mia Italian Grill in that same space for 19 years before it closed in February. They’re serving a limited menu, just two meats: halal prime brisket and halal ribs. That includes their pulled brisket, which has a similar texture as chopped, except it’s pulled into shards by hand, and available as a sandwich, topping for fries, or in a rice bowl. Sides include mac & cheese, pinto beans, potato salad, and onion strings, and for dessert, Dubai chocolate cake and banana pudding tiramisu. Hours are limited: only three days a week Thursday-Saturday from 6:30-9 pm.<\/p>\n

Tinie\u2019s Mexican Cuisine<\/a>
South Main Street contemporary upscale Mexican restaurant, originally opened by Taco Heads founder Sarah Castillo, has a new cook in the kitchen. Now with a new partnership<\/a> with restaurateur Adrian Burciaga, formerly of Don Artemio Mexican Heritage, the restaurant is being refreshed to harken the flavors of Mexico City. Burciaga has brought on Top Chef Mexico finalist (and Tastemaker Award nominee for Chef of the Year<\/a>) Ix-Chel Ornelas from Oaxaca, whose refreshed menu features dishes like pork chop marinated in pastor adobo; or molotitos, a beloved antojito from Oaxaca made with masa and fried until golden and crisp, with plantain, black bean pur\u00e9e, Mexican crema, and Manchego cheese.<\/p>\n