Beverly's Downtown Opens November 10 in Fort Worth's Hogan Building

Beverly's Downtown, a new upscale Mexican concept from the owners of Cousin's BBQ and The Mont, opens for dinner on Tuesday, November 10, in the basement of the historic Hogan Building at 901 Houston St. in Downtown Fort Worth, with lunch and brunch service planned to follow.

The restaurant is the latest project from Jeff Payne and Jason Cross, who own Cousin's BBQ and the award-winning fine-dining spot The Mont. They partnered with Jeff Morgan and Steve Maddux, the owners of the Hogan Building, on the venture. The group positions Beverly's as part of Fort Worth's expanding roster of upscale, culturally driven dining options.

"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," co-owner Jeff Payne said. "Every detail—from the menu to the atmosphere—was designed to surprise guests while still feeling warm, welcoming and familiar."

Who runs the kitchen?

Culinary Director Michael Arlt leads the food program. His resume includes a leadership role at The Beast and Company and work with concepts from Emeril Lagasse, Forbes Five-Star dining destinations, and Relais & Châteaux properties.

"For me, Beverly's is about honoring the incredible diversity of Mexican cuisine while allowing room for creativity and technique," Arlt said. "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."

What does the menu cover?

The kitchen spans Mexican cooking from northern meats and earthy spices to Gulf and Caribbean coastal influences. Service opens with a modern bread course: heirloom flour and corn blend tortillas served with cultured butter mixed with pickled onion.

Starters include:

• Dry Aged Beef Aguachile with aji amarillo, finger lime, cured egg yolk, radishes and herbs
• Tuna Toro Tostada with caviar, smoked crema and nopal pico de gallo
• Ceviche de Cayo with citrus, chiles, celery, cilantro and crispy chicharrónes
• Pisos de Carne: braised oxtail with chile-coffee glaze, frijoles and bone marrow
• Elote Fritters with cotija and chile
• Grilled Pulpo with coal-roasted sweet potato and verdolagas

Entrées include Banana Leaf Steamed Bass with coconut adobo and 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 and salsa macha emulsion. A shareable main, Del Bucan, combines wagyu skirt steak, chorizo verde, blue shrimp, queso quemado, charred vegetables and fresh tortillas.

A separate lounge menu leans casual, with tacos (Beef, Fish, Sweet Potato), tuna and beef tostadas, queso fundido, elote fritters and beef fat potatoes with chili oil and spicy aioli.

The cocktail list builds on agave and corn foundations: the Husky Old Fashioned with Gran Maizal Corn Whiskey and roasted corn simple syrup; the Dirty Margtini with Corrido Blanco, Cointreau Noir and olive brine; the Piña Con Loca with Paranubes Rum and tepache; and Smoke on the Verde, a mezcal drink with salsa verde and a lime-salt foam.

What does the space look like?

Fort Worth design firm Maven built out the 7,000-square-foot underground room with rustic textures, moody lighting, curved architectural accents and reflective materials that lean into the subterranean, speakeasy-like character.

The Hogan Building dates to 1900 and was redesigned in Art Deco style in 1937. The restoration returns the property to its historic roots with modern touches, and its location near Sundance Square puts Beverly's in the center of Fort Worth's pedestrian-friendly core. Reservations are live on OpenTable, and the addition of lunch and brunch will test whether the basement format can carry more than one daypart.