Panther City BBQ
Barbecue restaurant · Hospital District ·
Oak-smoked meats, Southern & Tex-Mex sides & banana pudding
Oak-smoked meats, Southern & Tex-Mex sides & banana pudding
"Embodying Fort Worth’s local spirit, Panther City BBQ prepares Central Texas barbecue classics on offset pits and also shines at Tex‑Mex items like brisket burritos, brisket elote and street tacos. Expect expertly smoked, thickly sliced brisket with a pepper‑heavy rub or tender shredded pulled pork, and memorable sides such as spicy smoked mac and cheese and a potato salad that mixes baked smashed potato and red potatoes with shredded cheese, green onion and mayonnaise." - Michael He
"Panther City’s menu reads like a smoked meat syllabus—it’s long, a little intimidating, and covers a lot of ground. There’s brisket, pork ribs, smoked bologna, and a rotating cast of “BBQ twists,” but it’s the pork belly burnt ends that put this Fort Worth spot on the map. These lacquered little cubes of meat coated in a thick, sticky glaze steal the spotlight on a tray full of hits. And if your only experience with bologna is thin and cold between two slices of white bread, the thick-cut, post oak–smoked version here is absolutely worth an order. Thanks to relatively short lines, you can usually roll up 15 minutes before opening and still be elbows-deep in meat by 11:15." - nicolai mccrary, kevin gray, nick rallo
"Panther City began as a food truck and evolved into a popular spot for pork belly poppers, also known as burnt ends, a Fort Worth favorite. These are stuffed with cream cheese and wrapped in bacon, a clever take on shrimp brioche. There are many other Mexican-influenced barbecue plates available here, including the brisket guisada, which is swimming in a rich, meaty sauce, and the brisket elote, layered with creamy corn and cilantro. There’s a nice, large patio outside to enjoy brisket and sausage platters, or stay inside with the family-friendly roadhouse vibe and the AC when it’s hot." - Courtney E. Smith
"A Fort Worth-area option that people like but is noted as being a lengthy drive from Dallas proper, which could be prohibitive for visitors with limited time in the city." - Courtney E. Smith
"The former competition cooks behind Panther City make remarkable sticky-sweet glazed spare ribs, and their moist smoked turkey puts the typical Thanksgiving bird to shame. But we’re here for the less expected menu items, like the weekends-only brisket guisada—we like to pair this meaty, spicy stew with beer-and-bacon-laced borracho beans—and the brisket elote cup, a creamy, spicy, meal-sized side that reimagines the Mexican street classic. With barbecue this good, there’s no reason to make your own—though Panther City does host BBQU one Saturday per month, so you can learn all about wood, fire, and meat and then take that knowledge home with you. Or start a competing spot next door." - kevin gray, nick rallo, rosin saez
