N※N

Don Artemio Opens as Fort Worth's New Mexican-Seafood Jewel

  //food-wine.news-articles.net/content/2025/11/26 .. s-as-fort-worth-s-new-mexican-seafood-jewel.html
  Published in Food and Wine on Wednesday, November 26th 2025 at 16:49 GMT by Dallas Morning News

• 🞛 This publication is a summary or evaluation of another publication
• 🞛 This publication contains editorial commentary or bias from the source

2025-11-26 224 x 224 / 8839 Bytes

2025-11-26 224 x 224 / 10507 Bytes

2025-11-26 224 x 224 / 18476 Bytes

2025-11-26 225 x 224 / 11036 Bytes

Don Artemio: Fort Worth’s New Mexican‑Seafood Jewel from the Dos Mores Family

On a crisp October morning in 2025, Fort Worth’s culinary landscape received a fresh splash of color and brine with the grand opening of Don Artemio, a vibrant new Mexican‑seafood restaurant. The establishment is the latest brainchild of the Dos Mores ownership team—best known for their acclaimed Baja‑style eateries in Dallas and the surrounding suburbs. While the Dos Mores name already evokes images of fresh ceviche and sizzling fish tacos, Don Artemio takes the experience a step further, blending traditional Mexican flavors with contemporary dining trends and an eye‑catching interior that promises to become a new gathering spot for food lovers across the Metroplex.

A Legacy of Seafood and Family

The article opens by underscoring the lineage of the restaurant’s founders. The Dos Mores owners—David Sanchez and his wife Maria‑Luz—have carved out a niche in Texas for high‑quality, sustainably sourced seafood served in a Mexican‑inspired setting. Their flagship location in Plano has been a staple for over a decade, known for its open‑air patio, handcrafted margaritas, and a menu that has evolved to include both classic and experimental dishes.

In a heartfelt quote from Sanchez, the new venture is described as “an evolution of our love for the sea and for Mexican cuisine.” He notes that while the core of Don Artemio remains the same—fresh fish, shellfish, and bold seasonings—the team has added a refined, modern twist that speaks to the changing tastes of Fort Worth diners. Maria‑Luz adds that sustainability is at the core of every decision, from sourcing local fish to reducing waste through compostable materials.

Location and Atmosphere

Don Artemio is situated in the heart of the West Side’s burgeoning arts district, a strategic move that places it among other trendy eateries and galleries. The restaurant’s 3,200‑square‑foot space is a blend of rustic Mexican charm and industrial chic, featuring exposed brick walls, reclaimed‑wood tables, and a color palette of deep turquoise and sun‑burnt ochre that echoes the ocean’s hues.

A standout feature is the open‑kitchen concept, which allows guests to watch chefs prepare ceviche, shrimp tostadas, and other signature dishes in real time. The kitchen itself is a visual spectacle, with stainless steel counters, large glass windows that let in natural light, and an array of fresh ingredients on display—an invitation to guests to see the craftsmanship behind each plate.

The restaurant also boasts a small, dedicated bar area where patrons can enjoy custom cocktails, such as a “Mojito con Pulpo” or a “Paloma de la Mar.” The décor is thoughtfully curated with hand‑painted murals by local artists, reinforcing the partnership between Fort Worth’s food scene and its vibrant arts community.

The Menu: Fresh, Flavorful, and Forward‑Thinking

The article spends ample time dissecting Don Artemio’s menu, which is built around the principle that “the sea is the pantry.” The head chef, Alejandro Martínez—formerly a sous‑chef at the Michelin‑starred Los‑Gatos in Austin—has brought a refined, almost molecular approach to Mexican seafood.

Starters and Shared Plates

• Ceviche de Pescado: A bright citrus‑marinated mix of tilapia, snapper, and shrimp, garnished with avocado, radish, and micro‑greens.
• Tostadas de Pulpo: Crispy corn tostadas topped with octopus, a tangy lime aioli, and fresh cilantro.
• Almejas al Mojo: Fresh clams cooked in garlic‑infused olive oil, served with a side of house‑made bread.

Mains

• Mero al Ajillo: Whole monkfish sautéed in garlic butter and finished with a drizzle of lime‑citrus sauce.
• Camarones al Mojo de Ajo: Shrimp tossed in a spicy garlic and tequila glaze, served over rice or on a bed of black beans.
• Paella de Mariscos: A Texas‑style twist on the classic Spanish dish, featuring local mussels, shrimp, and crab.

Desserts

• Café con Leche Tres Leches: A lighter take on the traditional tres leches cake, infused with espresso and topped with fresh berries.
• Churros de Coco: Classic churros with a coconut‑sweetened cream filling.

The menu is meticulously seasonal; each dish changes in the fall and spring to reflect the freshest catch. The article highlights that the restaurant’s commitment to sustainability goes beyond sourcing—it includes a zero‑waste policy for fish bones and shellfish shells, which are turned into eco‑friendly compost.

A Community‑Centric Approach

Beyond its culinary delights, Don Artemio is positioned as a community hub. The owners have partnered with local fish markets, farmers’ markets, and the Fort Worth Food Bank to ensure both supply chain resilience and community support. They plan to host monthly “Seafood Saturdays,” where customers can meet the chefs and learn about sustainable fishing practices. In addition, the restaurant will feature rotating “guest chef” nights—bringing in local culinary talents to experiment with new seafood‑based creations.

The Dallas News article also quotes a local food critic, Elena Garcia, who notes that “Don Artemio not only brings a new flavor to the area but also elevates the standard for Mexican‑seafood restaurants in Texas.” Garcia's review praised the clarity of the seasoning and the harmonious balance between acidity and umami.

Launch Timing and Reservations

Don Artemio officially opened its doors on October 1, 2025, with a soft opening that invited friends, family, and local media. By the end of the month, the restaurant had received a flood of reservation requests. The owners have implemented an online reservation system through their website—DonArtemio.com—which also provides a digital menu, nutritional information, and a blog featuring sustainability tips and chef’s notes.

The article points out that the restaurant is also open for lunch and dinner, with a prix‑fixe lunch menu that pairs perfectly with a glass of crisp Sauvignon Blanc or a cold cerveza. For those looking to celebrate a special occasion, Don Artemio offers private dining rooms that can accommodate up to 30 guests, complete with a customizable menu and a dedicated service team.

Final Takeaway

Don Artemio represents a bold chapter in Fort Worth’s evolving food narrative—a place where Mexican traditions meet modern culinary innovation, all served on a backdrop of sustainability and community. Its opening not only expands the city’s gastronomic repertoire but also reaffirms the Dos Mores family’s commitment to quality, flavor, and environmental stewardship. As the restaurant’s first year rolls out, it’s clear that Don Artemio is poised to become a staple for both locals and travelers, and a testament to the vibrant, ever‑growing Texan culinary scene.