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.
