“Fort Worth cuisine is as flavorful as the city’s rich heritage and world-class artistic masterpieces,” John Cychol, vice president of meeting sales for Visit Fort Worth, tells Convene. “Featuring Texas’ best ingredients and a mix of flavors from around the world, our award-winning chefs in each of our districts are making local dining something you cannot miss.”
This authentic Mexican spot revolves around one main ingredient: chamoy, a bright red condiment made from pickled fruit and chilies. Chamoy is the perfect local spot for attendees to enjoy fresh mango slathered with chamoy in between breakout sessions, or a handcrafted cocktail topped with a chile blend at happy hour. More brave delegates can try Chamoy’s specialty: the Tostilocos, a bag of Tostitos cut down the side and filled with chamoy, salsa picante, Japanese peanuts, jícama, and cueritos (pickled pig skin).
This chef-driven restaurant serves seasonal cuisine, craft cocktails, and a curated beer selection. Bird Cafe offers more than 6,400 square feet of indoor space and 2,300 square feet of patio space for groups, within walking distance of the Fort Worth Convention Center. Attendees can sample fresh burrata and peach salad, mussels from Prince Edward Island, or at brunch, their famous Creole Eggs Benedict.
LITTLE RED WASP
For delegates in the mood for a good brunch option in Fort Worth, look no further than Little Red Wasp. Just steps from the convention center, this local gem is helmed by Chef Blaine Staniford, who isn’t afraid to experiment with his menu. Brunch includes traditional fare, like French toast, cheddar biscuits, and deviled eggs; more extravagant options, like short rib Benedict and homemade donut holes; and even some unusual fare, like brisket potstickers. Attendees can pair their meal with a pear mimosa or any of the craft beers on tap.
For under-the-radar and delicious local BBQ, delegates can head to Bailey’s BBQ. Housed in a tiny red building on Taylor Street, this discreet hotspot is known to draw a crowd. There’s typically a line winding out the door on weekdays, and attendees will have to get there early to try Bailey’s famous brisket. Family-owned and operated for more than three decades, Bailey’s is a staple of the Fort Worth food scene. They also do takeout for large groups.
For more international fare, there are plenty of options. Market Latina, for instance, is a Salvadoran restaurant in the Northside known for their pupusas — thick corn tortillas served with a variety of fillings and topped with curtido (pickled cabbage slaw) and a mild tomato salsa. Other classics on the menu include the Plato Típico, a plate piled high with fried yucca (cassava root), crispy chicharrón (sweet fried plantain), a soft Salvadoran chicken tamal, and a pastelito, a puffed corn pastry with a savory, ground-meat filling.