When longtime Fort Worth restaurateurs Jeff Payne and Jason Cross, the duo behind the beloved Cousin’s Barbecue, announced they were launching a new concept, most people assumed it would involve smoke, sauce, and brisket. Instead, the pair surprised everyone by branching out of their comfort zone of BBQ and opening their latest venture called The Mont, a New American fine dining gem located in west Fort Worth.
Guests can order a classic 20-ounce rib-eye, a New York strip, or a smaller 8-ounce filet. There is roasted monkfish tail, double long bone pork chop, duck, and a menu highlight like the Irodori Wagyu tomahawk, a 42-ounce marvel of beef that blends Wagyu richness with Black Angus flavor. A raw bar offers raw oysters, cured salmon, red snapper ceviche, Wagyu beef tartare, fruits de mer, and smoked fish dip. Small plates are equally delicious with lobster hush puppies paired with truffle aioli, deviled eggs crowned with caviar, crab cakes, and a wedge salad.
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Hold off on the check until dessert and try the buttermilk tarte, ice cream sandwich, chocolate sesame cake, and warm doughnuts.
Designed by Fort Worth’s Maven architecture firm, the 7,400-square-foot restaurant is stylish and inviting with a midcentury-inspired blend of mahogany, leather, and custom chandeliers from local maker Stage Works.
Vitals
- Address: 4729 St. Amand Circle, Fort Worth
- Website: https://www.themontfw.com
- Hours: Open daily, dinner served 5 p.m.-10 p.m.
Map to The Mont
Featured image from The Mont Instagram
