Skip to main content

By Laurie James, Arts and Culinary Blogger, Visit Fort Worth

The 16,000-square-feet Food Hall at Crockett Row is full of family-friendly space for eating and drinking featuring cuisine from all over the foodie map.


The Crockett Row area has been craving a great breakfast joint. Butler’s Cabinet, a coffee-deli-market run by ebullient Chef Joshua Harmon, fills that bill. You’ll find morning favorites like avocado toast, grits and collards topped with a soft-cooked egg, and bagels with assorted schmears. Lunch and

dinner options include sandwiches, deviled eggs with house-made mayo, pickles, and mustard, and a “picnic basket” full of charcuterie, cheese, sweets and other goodies.


Not Just Q’s Chef Eric Hansen won’t be too phased by the demand for his oak-smoked barbecue in his new Food Hall stall. The pitmaster’s acclaimed food truck, which he owns with business partner and former TCU standout David Hawthorne, packs a smoker that can handled 500 pounds of brisket and related ‘cue items. The prime brisket has an amazing crust courtesy of a rub with olive oil, black pepper, chile, onion, garlic, and “a lot of love,” according to Hansen.


Aina Poke Co. brings the flavors of the Hawaiian Islands to the Fort with simple, fresh, sustainably-sourced fish served in the Hawaiian tradition: immaculately fresh sushi-grade tuna or salmon served on a bed of sticky rice. The shoyu-kissed salmon had a great salty flavor, and the firecracker salmon tossed in a spicy mayo was a favorite of the diner who didn’t prefer sushi. The plates come decorated with darling microgreens and house-pickled veggies.


Rollin’ and Bowlin’ started out as the brainchild of TCU students Sophia Karbowski and Austin Patry. The two teamed up to concept a food truck they named after the açaí-based bowls and smoothies they turned out in their truck. The menu at the Food Hall storefront includes sweet or savory bowls and smoothies, organic cold-pressed juices, and a few sandwiches in case you’re really hungry.


Lobster rolls and clam chowder aren’t easily found on menus at Fort Worth restaurant. Enter The Dock, another food truck-turned-food hall resident. If you’re hankering for a “lobstah” roll or a bowl of Boston-style clam “chowdah,” look no further. Chef Brett Curtis imports sustainably raised seafood to stuff his buttery split-top rolls.

Bailey Powell Aldrich

A seventh generation Texan, Aldrich returned home to her roots in 2022 to work alongside her father, Keith, and take over the family business of publishing Fort Worth Key Magazine.

Leave a Reply