Restaurant News for January

January 7,2015

The Cheesecake Factory opened its first Fort Worth location last month in Sundance Square across from Bass Hall, utilizing space left by Ferré and Barnes & Noble. The restaurant’s 8,700-square-foot dining room can seat up to 230 guests, and there are more than 200 menu items, as well as 30-plus gourmet cheesecakes, to choose from. On Fridays and Saturdays, late-night dining hours run until 12:30 a.m., making the venue a suitable stop for dessert and coffee (there’s a lengthy menu of hot drinks and espressos) after a performance. 455 Commerce St., Fort Worth, 817-348-0810, www.thecheesecakefactory.com.

After months of construction in a former Quizno’s space, HoYa Korean Kitchen is anticipated to open in Sundance Square this month, bringing fast-casual Korean cuisine to downtown Fort Worth. The restaurant comes from the owners of Highland Park’s upscale sushi and sashimi bar Little Katana. (The restaurant group recently hired former Austin Uchi chef Jeramie Robison as the company executive chef.) Patrons will be able to build their own wraps, bowls and lunch boxes with choice of rice, proteins, vegetable and garnishes. One of HoYa’s most interesting menu items is the traditional bibimbap, a signature Korean dish with white rice, sauteed vegetables, chile pepper paste, soy sauce and a raw egg. Hot proteins for the dish include teriyaki and spicy chicken, beef bulgogi, spicy pork, crispy shrimp and crisp tofu, and ingredients are stirred together just before eating. HoYa will also offer sides of edamame, veggie tempura, gyoza, egg rolls, soups and popcorn shrimp as well as wine, sake and beer. Expect a large patio with a retractable roof to be erected by spring. 355 W. Third St., Fort Worth, 817-334-7999, www.hoyakoreankitchen.com.

COMPILED BY CELESTINA BLOK