Le Margot
French restaurant · Tanglewood
3150 S Hulen St, Fort Worth, TX 76109
Highlights
French bistro with deviled eggs, Beef Wellington, and profiteroles
French bistro with deviled eggs, Beef Wellington, and profiteroles
"When Graham Elliot opened Le Margot in Fort Worth, it brought classical French dining to the city in a way that pushed local expectations and helped broaden what fine dining could look like in the area." - Courtney E. Smith
"NYE in Fort Worth? Heck yes. Make reservations at Graham Elliot’s French bistro to enjoy the specialty menu for the night with options including oscetra caviar, fois gras torchon, lobster risotto, beef wellington, and a chocolate tarte. The cost is $125 per person with an optional wine pairing for $75 more." - Courtney E. Smith
"We ordered multiple courses and every one was worth discussing, but the standouts to me were the apps and dessert: the deviled eggs are pickled in beets, deviled into a delightfully creamy filling, and finished with a lovely black truffle purée — the perfect appetizer bite — and the hot chocolate profiteroles stuffed with white chocolate gelato are smothered tableside in warm chocolate to become a decadently theatrical finish." - Courtney E. Smith
"When I walk into Le Margot, Graham Elliot’s distinctive white glasses frames are eye-catching but not the first thing I notice—the dining room is dominated by a gorgeous wall that looks like horse hair in deepening shades of pink and maroon. The space, converted from a Corner Bakery, swims in pink and black with decor that mixes French kitsch (etched glass plates and coupes) and ultra-modern touches (moody photographs), resulting in a quirky French bistro vibe. Named for chef Felipe Armenta’s daughter, Elliot calls it “fine dining redefined”: the menu leans on classic, rustic French dishes with twists—tarte flambee flatbreads lead the menu while coq au vin and bouillabaisse appear as specials. Standouts include a Royale with Cheese (a cheeseburger doused in melted brie) and a traditional steak frites served with “Margot butter” (butter and smoked tallow mixed with parsley, cracked pepper, and lemon zest); all beef and parts of the cow come from Armenta’s ranch. Towers of charcuterie and shellfish and a caviar service offer bougie options, and the cocktail list is whimsical—the Oh La La (a Cosmo with cotton candy), the Napoleon Complex (gin, St. Germain, cucumber, and lime), and the Boulevard of Broken Dreams (bourbon, vermouth, and Campari) nod to Elliot’s love of music. Elliot emphasizes simplicity—“everything on the menu is three components”—and wants the place to feel loud and fun so guests aren’t intimidated; he says he wants to be there twice a week eating oysters and drinking at the bar. Wyl Lima serves as culinary manager and runs the kitchen when Elliot is away. Le Margot opened in June; reservations are available on Tock." - Courtney E. Smith
"Graham Elliot and Felipe Armenta are opening Le Margot, a French restaurant in Fort Worth, as part of eight anticipated openings." - Courtney E. Smith
