Like successive movements in a ballet, each dish countered and parried the previous presentation. Dos Mares\u2019 sister restaurant, Don Artemio, presents wine pairing dinners<\/a> that highlight the food and culture that tie Mexico and Texas, and we can\u2019t wait to revisit their annual D\u00eda de Muertos wine pairing dinner next month.<\/p>\n Four Courses at The Usual<\/p>\n The Usual\u2019s Four Courses series puts our city\u2019s often-unsung sous chefs in the spotlight, giving them the freedom to step out from behind their executive chefs and create a four-course menu of their own. Each one-night dinner at Fort Worth\u2019s oldest craft cocktail bar pairs the featured sous chef\u2019s dishes with cocktails created by a local bartender. The series returns September 27 with Ellerbe Fine Food\u2019s Sous Chef Kyle Baker. Earlier this year, we spoke with The Chumley House\u2019s Adam Krajewski<\/a> about the concept ahead of his featured dinner.<\/p>\n \u201cSous chefs are the backbone of a restaurant,\u201d Krajewski told PaperCity about the series in February. \u201cWe keep our heads down and do the hard work to make sure the kitchen runs smoothly. I am so grateful to The Usual and excited for this dinner series.\u201d<\/p>\n Led by Chef Molly McCook, a 2020 James Beard semifinalist, this farm-to-table restaurant regularly hosts special events that partner with winemakers, purveyors, and farmers to create memorable pairings for McCook\u2019s cuisine. Recent events<\/a> include a Champagne education dinner featuring Skurnik Wines and a three-course dinner paired with Blackland Distillery spirits and guided by distillery founder Markus Kypreos. September 24\u2019s Oktoberfest-themed dinner will feature three courses paired with beer.<\/p>\n Meals With Meaning Supper Club<\/p>\n Founded by Chef Kirk Oldham and supported by a dedicated team, Meals With Meaning<\/a> provides free meals to individuals and families across Tarrant County. To raise funds and awareness of their charitable work, Oldham invites local chefs to lead supper clubs at Brewed on West Magnolia Avenue. We\u2019ve been to several, and the events offer an intimate experience guided by some of the best culinary artists in town. On Sunday, October 4, Cafe Mirador\u2019s Manuel \u201cManny\u201d Gutierrez<\/a> takes the helm of this popular wine-pairing dinner series. The chef has an evening centered on crab and shrimp toast, beef cheek French onion ravioli, black cod with dashi, and a decadent Basque cheesecake planned.<\/p>\n Emilia\u2019s Blue Room<\/p>\n This strikingly beautiful private dining room<\/a> within Emilia\u2019s hosts monthly ticketed dinners led by Executive Chef Sean Malek. Past evenings have focused on coveted wine producers and imaginative themes \u2014 including one inspired by The Modern\u2019s artwork \u2014 that challenge Emilia\u2019s kitchen to craft transcendent pieces that measure up to the room\u2019s inspiring environs. September 23 will see a four-course evening<\/a> built around Clase Azul spirits, and we can\u2019t wait to see what Malek and his team cook up next.<\/p>\n Located in an adjacent room to the venerable Star Caf\u00e9, The Devil\u2019s Den has become a popular backdrop for ambitious multi-course dinners led by Chef Victor Villarreal. An upcoming six-course collaboration<\/a> takes a playful approach to fine dining, reimagining nostalgic favorites including fish sticks and ketchup, spaghetti and meatballs, a Wagyu \u201cHot Pocket,\u201d and a pot roast \u201cTV Dinner.\u201d Dessert riffed on a Little Debbie ice cream cake. Villarreal partners with notable chefs for these must-try events.<\/p>\n Beren Meze & Grill House<\/p>\n Beren Meze & Grill House\u2019s monthly dinners give its kitchen team an opportunity to venture beyond the Turkish restaurant\u2019s regular menu. We recently attended an omakase-themed evening<\/a> led by consulting Chef Michael Riemenschneider, whose career includes Michelin-starred restaurants in England and Germany. Riemenschneider delivered unexpected and delightful combinations, including pressed watermelon with crab, peas, and cherries, and a rich poultry course with liver, sweet corn pur\u00e9e, and raisins.<\/p>\n The monthly dinners offer optional wine and cocktail pairings and showcase the evolving talents of Beren\u2019s kitchen as owner Charlie Unlu continues his pursuit of Michelin recognition.<\/p>\n Taste Project\u2019s mission-driven approach to dining takes an elevated turn during its Supper Club series, when chefs create seasonal multicourse menus and personally introduce each course to guests. The September 26 dinner<\/a>, led by Chef Danielle Mindieta, features pimento cheese and tomato tart, chilled sweet corn and buttermilk soup with crab, grilled strip steak over Gouda grits, and grilled peaches with buttermilk pound cake. The event is BYOB.<\/p>\n The Napa Valley Wine Experience<\/p>\n![\"EllerbeFineFoods_RestaurantHeader\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/09\/EllerbeFineFoods_RestaurantHeader.jpg.webp\")
Savor four seasonal courses at Ellerbe Fine Foods, a farm-to-table favorite on Magnolia. (Courtesy)
\nEllerbe Fine Foods Farm-to-Table Experiences<\/p>\n![\"Crescent](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/09\/1789744349_904_Crescent-Ft-Worth_bluediningroom1_0152.V2-scaled.jpg\")
Emilia\u2019s striking Blue Room at The Crescent Hotel Fort Worth will host a four-course Clase Azul pairing dinner on September 23. (Photography by Jason Dewey)
\nThe Devil\u2019s Den<\/p>\n![\"Beren](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/09\/292694518_548067093322439_5428576475831678893_n.jpg.webp\")
Chef Michael Riemenschneider has led multiple Michelin-starred restaurants in Europe and now advises hospitality projects, including one at BEREN. (Courtesy)
\nTaste Project Supper Club<\/p>\n