Hip Fort Worth Hotel Adds New Chef and Exciting Menu – Your First Look at AC Hotel Restaurant Redesign



When the AC Hotel Fort Worth Downtown opened its doors a year ago, the on-site restaurant, nicknamed AC Kitchen, served only European-inspired breakfasts, with freshly baked croissants, sliced ​​prosciutto and cheese. Plus a few tapas dishes at the bar. But the addition of an all-new on-site chef brings dinner and fully prepared meals for events to the new ballroom.

Meet Javier Maysonet, the new Executive Chef of Culinary Operations at AC Hotel Fort Worth. Maysonet is originally from Puerto Rico and has extensive hospitality experience. He most recently served as Executive Sous Chef for the Dallas / Addison Marriott Quorum Hotel and worked in Puerto Rico at W Retreat & Spa, Vieques Island and El San Juan Hotel.

AC Hotel Fort Worth Downtown Executive Chef Javier Maysonet.

“I am delighted to take over the management of AC Hotel Fort Worth Downtown,” says Maysonet. “I believe that our food should bring ultimate pleasure to our guests, and I aspire to create an extraordinary dining experience. From breakfast in the AC Kitchen to cocktails, tapas and entrees in the AC Lounge, I look forward to taking our guests on an unforgettable culinary journey of European-inspired flavors perfectly prepared, poured and served.

Some signature menu items include the breakfast cazuela, empanadas, carnitas, and chicken and chorizo ​​paella.

On a recent visit we ate a fantastic meal from the new chef. Grilled shrimp topped with a chunky crab cake in a cornmeal puff pastry cream sauce, with crispy pancetta. A starter of slowly braised osso bucco (veal shank) was presented with a saffron risotto and veal demi-glace. Maysonet told me that this dish alone takes over five hours to prepare.

Therefore, you will rarely find these traditional Spanish dishes on North Texas menus. This also goes for Maysonet’s labor-intensive paella.

River Oaks District














Osso bucco with saffron risotto, prepared by new chef Javier Maysonnet.  (Photo by Courtney Dabney)
Osso bucco with saffron risotto, prepared by new chef Javier Maysonnet. (Photo by Courtney Dabney)

AC Kitchen also offers a European-inspired breakfast each morning. Its AC Lounge, perched on the second floor with plenty of seating options, including a small patio overlooking the streets of downtown Fort Worth, and the bar both serve AC’s signature cocktail. It is a personalized gin and tonic that is garnished with star anise, enhancing the botanical aromas. It is served in a special snifter glass with engravings that discreetly guide the perfect ratio of ingredients.

There is a full bar, which offers Spanish wines and local microbreweries as well as a small plate tapas menu with a Spanish twist. The newly expanded menu includes papas bravas with smoked paprika, prosciutto ham and cantaloupe, and beef brisket and cheddar empanadas.

This new chef is determined to make a difference.


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