Beverly’s Downtown Brings Fresh Take on Mexican Cuisine to Historic Fort Worth Building
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The much-anticipated Mexican concept from the owners of Cousin's BBQ and fine dining, award-winning The Mont is set to open in Downtown Fort Worth Tuesday, November 10. Beverly's Downtown, a vibrant, ingredient-driven concept inspired by the diverse flavors of Mexico, will open in the basement of the historic Hogan Building at 901 Houston St, Fort Worth, TX 76102 for dinner with plans to introduce lunch and brunch service in the future.
The restaurant is the latest creation from Jeff Payne and Jason Cross—owners of Cousin's BBQ and The Mont —in partnership with Jeff Morgan and Steve Maddux, owners of the historic Hogan Building. The team brings a shared passion for hospitality, design, and culinary creativity to a project that aims to continue to elevate the city's dining scene. Beverly's will join the city's growing list of upscale, culturally rich dining options—but it aims to stand apart.
"Our vision for Beverly's was to celebrate the incredible depth and diversity of Mexican cuisine in a way that feels fresh, modern and uniquely Fort Worth," said Jeff Payne, co-owner of Beverly's Downtown. "Every detail—from the menu to the atmosphere—was designed to surprise guests while still feeling warm, welcoming and familiar."
Beverly's culinary program is led by Culinary Director Michael Arlt, whose career includes leadership roles at The Beast and Company and experience with acclaimed restaurants across the United States, including concepts from Emeril Lagasse, Forbes Five-Star dining destinations, and Relais & Châteaux properties. Bringing a national perspective to downtown Fort Worth, Arlt has developed a menu that combines refined technique, regional inspiration, and a hospitality-first philosophy. At Beverly's, the focus is not only on exceptional food, but on creating an experience where every guest feels welcomed, cared for, and eager to return.
"For me, Beverly's is about honoring the incredible diversity of Mexican cuisine while allowing room for creativity and technique," said Chef Michael Arlt. "Every dish has a story rooted in tradition, but we're presenting those flavors through a fresh lens that feels exciting, approachable and worthy of becoming part of Fort Worth's dining landscape."
The concept explores the full geographical and cultural spectrum of Mexican cuisine—from the rich meats and earthy spices of the North to the vibrant, coastal influences of the Gulf and Caribbean. Each dish will strike a balance between recognizable tradition and inventive execution. Guests will begin their meal with a modern take on bread service featuring heirloom flour and corn blend tortillas served with cultured butter mixed with pickled onion before exploring a menu designed to showcase bold flavors and refined technique.
Dinner begins with a selection of inventive starters that showcase Beverly's fresh take on regional Mexican cuisine. Highlights include the Dry Aged Beef Aguachile with aji amarillo, finger lime, cured egg yolk, radishes and herbs; the Tuna Toro Tostada topped with caviar, smoked crema and nopal pico de gallo; Ceviche de Cayo with citrus, chiles, celery, cilantro and crispy chicharrónes; and the rich Pisos de Carne featuring braised oxtail with a chile-coffee glaze, frijoles and bone marrow; Elote Fritters with cotija and chile; and Grilled Pulpo served with coal-roasted sweet potato and verdolagas.
Entrées highlight the depth and diversity of Mexico's culinary traditions through refined techniques and premium ingredients. Signature dishes include Banana Leaf Steamed Bass with coconut adobo, papaya and chile slaw, served with arroz cremoso; Pork Presa with plantain, quesillo and smoked pork sauce; Dry Aged Duck with pibil duck tomal, foie gras and corn jus; and Carne Manjatan with caramelized chayote, cacahuates guisados and salsa macha emulsion. For larger groups, the menu also features shareable mains like Del Bucan—a feast of wagyu skirt steak, chorizo verde, blue shrimp, queso quemado, charred vegetables and fresh tortillas.
The restaurant's lounge menu offers a more casual experience centered around shareable bites and cocktails, featuring tacos with options of Beef Taco with skirt steak, salsa tatemada, crispy potato, queso fresco; Fish Taco with charred cabria, coconut adobo, papaya slaw ice cream; Sweet Potato Taco with fermented cabbage, salsa chipotle con crema and heirloom tortillas; Tuna and Beef Tostadas; Queso Fundido, Elote Fritters and Beef Fat Potatoes with chili oil, cilantro and spicy aioli.
The beverage program complements the menu with a selection of inventive, handcrafted cocktails that incorporate bold flavors, unexpected ingredients and creative twists on classics. Highlights include the Husky Old Fashioned made with Gran Maizal Corn Whiskey, roasted corn simple syrup and Angostura bitters; the Dirty Margtini, a playful combination of Corrido Blanco, Cointreau Noir, lime juice, agave and olive brine; the Piña Con Loca made with Paranubes Rum, burnt pineapple juice, serrano simple syrup, coconut water and tepache; and Smoke on the Verde, a savory, mezcal-based cocktail with Gracias a Dios Mezcal, salsa verde, lime juice, simple syrup and a lime-salt foam.
Designed by Fort Worth interior design firm, Maven, the 7,000-square-foot space is an underground hideaway with an atmospheric, almost speakeasy allure. Rustic textures, moody lighting, and curved architectural accents evoke an intimate, inviting escape. Reflective materials add warmth and depth, creating a dining room that embraces its subterranean character.