The Mont Brings Midcentury Elegance and Modern Fare to West Fort Worth

A new restaurant from Fort Worth hospitality veterans opens August 7 just outside the Montserrat neighborhood. Called The Mont, the 7,400-square-foot space was designed by local firm Maven to evoke the glamour of the 1960s, with rich mahogany, leather seating and ambient lighting that anchors a centerpiece bar.

Behind the project are Jeff Payne, owner of Cousin’s BBQ, and Jason Cross. The two tapped longtime local talent Michael Duff as chef. Duff spent more than a decade at Eddie V’s Fort Worth, rising to executive chef, and has since contributed to several well-regarded kitchens across the city. Culinary Director Michael Arlt, a Johnson and Wales graduate with experience at E2 Emeril’s Eatery and The Beast and Company, helped shape the restaurant’s style of refined, seasonal New American cooking.

The menu includes raw bar selections like oysters on the half shell and red snapper ceviche, plus small plates such as lobster hush puppies and scallops with sweet corn and chow chow. Larger entrées include handmade cavatelli with mushrooms and charred corn, a foie-topped fried chicken dish called The Cluck, and roasted monkfish with bacon and red wine sauce. Steaks come from premium Irodori wagyu and include a 40-ounce tomahawk cut designed for sharing.

Cocktails lean into midcentury classics with modern flair. The Mont Old Fashioned is built on Garrison Brothers bourbon with house bitters. A freezer martini, grapefruit-tequila Greyhound, and gin-based French 75 riff round out the list.

Dinner service begins Thursday, August 7. Reservations are available online.

4729 Saint Amand Circle, 817-502-3400.