When guests step through the doors of The Mont in Fort Worth’s Montserrat neighborhood, it feels like they’ve been transported to a different era in time. Mahogany wood gleams under soft, moody light. Leather banquettes invite you to linger, and the whole room glows with mid-century charm. Outside the windows, the rolling green landscape stretches into the distance, but inside, the mood is unmistakable: the glitz and glamour of the 1950s, reimagined for today.
The Mont is the latest creation from Jeff Payne and Jason Cross, the duo behind Cousins BBQ. Known for building a beloved brand in casual dining, the two entrepreneurs set their sights on something bold: a restaurant that would feel familiar yet elevated. “They wanted to give Fort Worth diners something refined but approachable,” says General Manager Doug Farner. At first, the idea leaned toward casual, but once the design team at Maven Interiors got involved, the vision expanded. They crafted an elegant mid-century interior of rich wood, plush leather, and subtle luxury, a space designed to make every meal feel like an event.
Ambience, however, was only half the challenge. To match the setting, Jeff and Jason turned to Culinary Director Michael Arlt, whose fine dining experience helped shape the menu from the ground up. Together, they embarked on a culinary road trip, tasting their way through New York, New Orleans, and Chicago. “Michael is known for his classical techniques,” Doug explains. “He brought those influences back and gave them a Fort Worth spin.”
The Mont’s kitchen is a collaboration of talent. Executive Chef Michael Duff, formerly of Eddie V’s, brings his own refined approach. Sous Chef Yael Iglesias and Pastry Chef Camila Payet round out the team, ensuring that every plate, from savory to sweet, balances creativity with polish.
The menu features seafood dishes like Grouper served with smoked pine nut fumet and wilted greens, Roasted Monkfish Tail paired with streaky bacon and a truffle vinaigrette, and Red Snapper Ceviche brightened with pickled red onion and jalapeño. The beef dishes are equally thoughtful, sourcing only the highest quality cuts to craft refined takes on classic steakhouse favorites. Each dish reflects the philosophy at the heart of The Mont: take something classic, and make it unforgettable.
Of course, no mid-century-inspired dining experience would be complete without cocktails. The Mont’s bar menu draws on the classics of the 1950s and ’60s, but updates them with a modern sensibility. It’s the kind of place where the drinks are as carefully curated as the food, designed to transport you to another time without ever feeling dated. From the Freezer Martini to The Mont Old Fashioned, there’s something for everyone.
For Jeff and Jason, The Mont represents more than a single restaurant. It’s the flagship of Around the Fire Hospitality, their growing restaurant group. With Arlt at the culinary helm, the team is already at work on their next concept: Beverly’s, a downtown Fort Worth venture that promises to carry forward the same blend of refinement, nostalgia, and innovation.
Make sure to stop by The Mont for a dining experience you won’t forget, and check out their latest updates at themontfw.com and on social media @themontfw.