The Mont
This rendering of The Mont shows off its mid-mod atmosphere.
For 40 years, Cousin’s BBQ has been a staple around here in the art of slow-cooked meats. However, it is stepping into new restaurant space.
The Mont, the brainchild of Cousin's owner Jeff Payne and Jason Cross, who is the vice president of Cousin’s operations, will serve fresh seasonal fare in an elevated mid-century modern atmosphere just outside the Montserrat neighborhood.
Chef Michael Duff will head the craft at 3729 Saint Amand Circle. The timeline for opening is winter.
“Our approach is refined traditional cuisine inspired by seasonality using familiar ingredients, modern technique and global influence,” said Duff, who comes from Eddie V’s in Fort Worth. "The menu will truly be based on what produce, meat, and seafood is in-season and available at that time, so, it will constantly be evolving.”
This rotating menu will offer such fare as handmade pastas, wagyu steaks, and seafood.
The Mont
Duff began as a prep cook at Eddie V’s in 2010. Since then, he has contributed to many local menus throughout the Fort Worth culinary scene for over a decade.
The restaurant itself takes a page out of the late 50s and early 60s mid-century modern style motifs with the use of mahogany wood, leather, and ambient lighting, all designed by Maven — a Fort Worth firm.
“I’ve wanted to open an upscale, chef-driven concept in the Fort Worth area for a long time and when we saw this space near the Montserrat neighborhood, I knew this was the spot,” Payne said in a press release. “It’s the perfect backdrop to have a beautiful dining experience inspired by seasonal, fresh ingredients, world travel, nostalgic favorites and our Texas roots in a timeless setting.”
Cousin’s BBQ was opened in 1983 by Boots and Beverly Payne, Fort Worth natives and both graduates of Paschal High School. Their first store was located at 6262 McCart Ave.
Boots, more commonly known as “Bootsie,” called it Cousin’s, borrowing a name from a restaurant in Ruidoso, New Mexico. It sounded friendly, he said. Boots died in 2013.
Boots went to TCU on a football scholarship before eventually venturing off into the restaurant business. He had a close relationship with Walter Jetton, the Fort Worth barbecue legend who was the preferred barbecue caterer of U.S. President Lyndon Johnson. Likewise, Cousin’s earned acclaim by catering for President George H.W. Bush, and later to President George W. Bush.
“We hope to make the community extremely proud to say this concept is in their backyard as well as a destination to travelers in the area,” said Payne, Boots and Beverly Payne’s son. “We’re looking forward to adding to the fine dining landscape of Fort Worth while also being an approachable, neighborhood spot.”