The story
Panther City BBQ began in 2014 when a group of friends with a pit and a passion for smoked meat decided to turn their competition-circuit success into something permanent. The name pays homage to Fort Worth’s “Panther City” nickname, and the restaurant honors that local pride with every tray that leaves the smoker.
Owners Christian Magallanes and Ernest Morales started with a catering service, then a food truck, before opening their brick-and-mortar spot on Southside Fort Worth. All meats are cooked on-site over 100% Post Oak wood – a detail that gives their brisket, ribs, sausage, and chicken a clean, smoky depth. Two signature items have become crowd favorites: the pork belly jalapeño poppers (a bacon-wrapped bite of cream cheese and burnt end) and the famous brisket elote. Texas Monthly BBQ Editor Daniel Vaughn called Panther City “the best new joint in the city,” and the restaurant has landed on Texas Monthly’s Top 50 barbecue list multiple times.
In 2024, Panther City earned a Michelin Recommended distinction in the inaugural Texas guide. The owners celebrated with staff and family, popping champagne as their name appeared on screen. “It’s unreal to have our families and friends here to celebrate something we always dreamed of,” said Magallanes. The recognition places Panther City among a handful of Fort Worth restaurants that have put the city’s BBQ on a global stage.
Panther City offers more than just barbecue. A full service bar keeps things lively, and after hours the kitchen transforms into La Pantera Tacos y Mas, serving breakfast tacos Friday and Saturday mornings. For those who want to learn the craft, the restaurant runs BBQU, a four-hour course covering wood selection, fire management, and trimming best practices. Whether you’re grabbing a three-meat plate or a pork belly popper, the focus stays the same: a great meal every time, served with genuine community warmth.
Recognition
Ambience
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