{"id":398724,"date":"2026-08-05T22:26:18","date_gmt":"2026-08-05T22:26:18","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/398724\/"},"modified":"2026-08-05T22:26:18","modified_gmt":"2026-08-05T22:26:18","slug":"swedish-candy-craze-hits-fort-worth-almacen-el-gallo-brings-michelin-starred-chef-downtown-and-more-local-restaurant-openings","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/398724\/","title":{"rendered":"Swedish Candy Craze Hits Fort Worth, Almac\u00e9n el Gallo Brings Michelin-Starred Chef Downtown, and More Local Restaurant Openings"},"content":{"rendered":"<p>As we eagerly await the debuts of Fort Worth Public Market\u2019s Madrone and <a href=\"https:\/\/www.papercitymag.com\/restaurants\/beverlys-downtown-fort-worth-new-restaurant-cousins-bbq-hogan-building\/\" target=\"_blank\" rel=\"noopener nofollow\">Beverly\u2019s Downtown<\/a>, other notable openings in the local dining scene have caught our attention. From a wildly popular Swedish candy shop drawing long lines to a new downtown Mexican restaurant led by a Michelin-starred chef, we\u2019re bringing you the latest local food news.<\/p>\n<p>Swedish Candy Culture Brings an East and West Coast Craze to Fort Worth<\/p>\n<p>If viral TikTok videos have left you craving your own Swedish candy pick-and-mix spree, you can now stock up on BUBS gummies, Ahlgrens Bilar, and Scandinavian chocolate bars right here in Fort Worth. We recently stopped by <a href=\"https:\/\/www.swedishcandyculture.com\/\" rel=\"nofollow noopener\" target=\"_blank\">Swedish Candy Culture<\/a> to chat with Swedish native Lukas Nathanson, who co-owns the store with his wife, Crimson. This past Saturday\u2019s opening saw thousands of fans line up out the door to fill buckets and bags with imported sweet treats.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" width=\"1440\" height=\"1800\" class=\"wp-image-742705 size-full img-responsive \" src=\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/08\/670062616_17874585759585788_1552162817330459161_n.jpg.webp\" alt=\"Swedish Candy Culture\"  \/>We recently stopped by Swedish Candy Culture to chat with Swedish native Lukas Nathanson, who co-owns the store with his wife, Crimson. (Photography by Swedish Candy Culture)<\/p>\n<p>\u201cWe were expecting maybe 30 people to stop by, not thousands,\u201d Nathanson tells PaperCity. \u201cIt was unbelievable. The Swedish candy craze is a phenomenon.\u201d<\/p>\n<p>The recent explosion in the popularity of Scandinavian candy began in New York City and spread to other major cities, largely fueled by social media influencers. Nathanson says sweet confections are a part of daily life in Sweden, where both adults and kids visit candy stores on Saturdays and enjoy communal bowls of sweets at family gatherings.<\/p>\n<p>\u201cSwedish candy uses real cane sugar or glucose, not high-fructose corn syrup,\u201d he says. \u201cThey do not use unsafe artificial ingredients like Red 40. The texture tends to be more foamy, like a marshmallow. The quality of the water in Sweden contributes to the flavors as well.\u201d<\/p>\n<p>Visitors can grab a bag or bucket before filling up on dozens of gummies, fizzy drinks, chocolate bars and other imported treats. Nathanson, who previously worked in the music industry as a songwriter and producer, says Swedish Candy Culture also plans to bring its candy cart to weddings and other special events, while a back room will eventually host birthday parties, candy-and-wine pairings and other gatherings.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"1419\" height=\"1278\" class=\"wp-image-742706 size-full img-responsive \" src=\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/08\/759622364_17890215231657519_2548002726077743231_n.jpg.webp\" alt=\"Almac\u00e9n el Gallo\"  \/>Almac\u00e9n el Gallo\u2019s kitchen is led by Rodrigo Rivera Rio, co-founder of KOLI Cocina de Origen, the Michelin-starred restaurant based in Monterrey, Mexico. (Photograph by Almac\u00e9n el Gallo)<br \/>\nAlmac\u00e9n el Gallo Marks New Venture for Former Don Artemio Partner<\/p>\n<p>There are certain moments when an invitation-only soft opening feels different. A recent text from restaurateur Adrian Burciaga \u2014 the former partner behind Don Artemio Fort Worth \u2014 asked about our availability to attend a Friday preview of <a href=\"https:\/\/www.almacenelgallo.com\/\" rel=\"nofollow noopener\" target=\"_blank\">Almac\u00e9n el Gallo<\/a>, his first venture as owner under his namesake hospitality group. The downtown restaurant\u2019s kitchen is led by Rodrigo Rivera Rio, co-founder of <a href=\"https:\/\/koli.mx\/\" rel=\"nofollow noopener\" target=\"_blank\">KOLI Cocina de Origen<\/a>, the Michelin-starred restaurant based in Monterrey, Mexico.<\/p>\n<p>So, yes, a few events were unceremoniously erased to make way for the debut of Almac\u00e9n El Gallo. We were glad we did.<\/p>\n<p>Equal parts polished and inviting, the restaurant pairs warm wood furnishings with dramatic patterned tile, soaring windows, and earthy tones, creating a bright dining room that feels both contemporary and comfortable. Almac\u00e9ns are Mexican trading posts, and the decor plays off that theme with hints of stocked supplies alternating with clay artworks on cabinets.<\/p>\n<p>Our first dish that evening, the Queso de Rancho Asado, centers on a small block of grilled queso fresco served over a thin pool of agave honey and topped with toasted sesame seeds, cactus slices, morita chili crisps, and cilantro, delivering a lovely blend of smoky and sweet flavors. The Short Rib en Chile Mixe features a slow-cooked 10-ounce beef short rib served over a rich chile sauce. We savored every tender bite. The soft crab taco delivers a satisfying combination of crispy fried seafood, fresh toppings, and vibrant flavors.<\/p>\n<p>After dining, we returned the next day for a cocktail-themed evening featuring live music, including a lovely ballad sung by Martin Quirarte, who heads operations for Burciaga Hospitality, and heartfelt speeches from Adrian Burciaga, Rivera R\u00edo, and Quirarte. Burciaga has assembled an impressive team whose talents were evident throughout the memorable opening weekend.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" class=\"wp-image-742703 size-full img-responsive \" src=\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/08\/La-Pistola-Owners.jpg.webp\" alt=\"Pistola Kitchen + Saloon\"  \/>La Pistola Kitchen + Saloon is set to open at 1812 Montgomery Street in mid-September. (Photograph by La Pistola Kitchen + Saloon)<br \/>\nLa Pistola Kitchen + Saloon to Open Mid-September<\/p>\n<p>Jeffrey Yarbrough, the hospitality veteran behind Fort Worth\u2019s uber popular Teddy Wongs, recently announced that he will be heading up a new concept, <a href=\"https:\/\/lapistolafw.com\/\" rel=\"nofollow noopener\" target=\"_blank\">La Pistola Kitchen + Saloon,<\/a> that is slated to open next month at 1812 Montgomery Street. Yarbrough will be working with Camille McDonald, who helped open Teddy Wongs, for the concept focused on fine dining, cocktails, and wine.<\/p>\n<p>\u201cI haven\u2019t had a partner like this since Annie Wong at Liberty Noodle,\u201d Yarbrough says in a release. \u201cAnnie and I could just give each other a look and know whether a dish was going to be a hit. Camille and I riff off each other the same way, whether it\u2019s menu development or d\u00e9cor. She\u2019s got energy. With her, it might be a slug in the arm instead of a wink, but we both know when we\u2019ve got a hit.\u201d<\/p>\n<p>The menu will feature chef-driven sandwiches, gourmet salads, and light plates while dinner options include premium steaks, pastas, and Mediterranean sides. Drinks will feature craft cocktails and a $5 special we can all get behind.<\/p>\n<p>Jeffrey and Camille, you had us at $5 Ros\u00e9 All Day.<\/p>\n","protected":false},"excerpt":{"rendered":"As we eagerly await the debuts of Fort Worth Public Market\u2019s Madrone and Beverly\u2019s Downtown, other notable openings&hellip;\n","protected":false},"author":2,"featured_media":398725,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[116,118,117],"class_list":["post-398724","post","type-post","status-publish","format-standard","has-post-thumbnail","category-fort-worth","tag-fort-worth","tag-fort-worth-headlines","tag-fort-worth-news"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/398724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=398724"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/398724\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/398725"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=398724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=398724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=398724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}