King Tut is located in a newly renovated area near downtown Fort Worth. Opened by Cairo native Amin Mahmoud in October of 1992, King Tut features Egyptian, Greek and Middle Eastern food in a setting that features tapestries, Egyptian figures and images of the real King Tut adorning the walls. Entrees include fried falafel with chickpeas, fava beans, onions and leeks, Macarona Bil Bechamel- an Egyptian-style lasagna with sirloin beef and tubular pasta as opposed to lasagna noodles, and the delectable shawarma, which combines loads of shrimp, chicken breast, lamb or sirloin with onions, tomatoes and spices. Several vegetarian dishes are also available, whereas desserts such as the beloved Baklava uphold the Greek theme.

One of the city's most popular barbecue joints actually began as a beer hall in 1958. The original owner, Angelo George, added the meat as a sideline to encourage customers to drink more. Now the former beer hall has been named one of the best places for barbeque by the Zagat Weekly and Texas Monthly. The walls are graced with typically Texan taxidermy (moose, buffalo and deer). Entrees include pork ribs, sausage, brisket, ham and chicken, all of which come with potato salad, cole slaw and beans on the side. Wash it all down with a huge frosty mug of one of the many beers on tap.

Located in the historic Fort Worth Stockyards, this restaurant resides in a saloon-style building loaded with Western ambiance. Horse saddles hang from the walls and a large wooden bar stretches across the dining room. A tin ceiling adds to the rustically authentic charm. Chef and owner Tim Love is a native Texan, which is obvious in his most-requested specialty, roasted garlic-stuffed beef tenderloin. Other menu items emulate Italian, Spanish, Mexican and Asian fare, including the buffalo rib eye and quail quesadillas.