Take Heed, Tiny Sandwich Lovers: Dallas Slider Festival Between the Buns is Back

Last year, Dallas got a new food festival: Between the Buns, a Dallas Observer mini food fest celebrating sliders made by some of our favorite Dallas restaurants. Nearly 2,000 people feasted on everyone's favorite bite-sized sandwich last year, and if you missed out, you're in luck — Between the Buns...

By Beth Rankin

January 8, 2019

Last year, Haystack had us at "jalapeño-bacon cream gravy." Melissa Hennings

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Last year, Dallas got a new food festival: Between the Buns, a Dallas Observer mini food fest celebrating sliders made by some of our favorite Dallas restaurants. Nearly 2,000 people feasted on everyone's favorite bite-sized sandwich last year, and if you missed out, you're in luck — Between the Buns is back, and presale starts today for the March 23 slider extravaganza.

Starting at 10 a.m. today, use the promo code BETWEENTHEBUNS to snag presale tickets to the event, which takes over Dallas Farmers Market from 4 to 7 p.m. on Saturday, March 23. A $25 general admission ticket nets you unlimited slider samples, along with access to cash bars. For $55, VIP tickets mean you'll get into the event an hour early and have access to a special lounge with VIP-only dishes and three drink tickets, along with a VIP bar. Tickets go on sale to the general public at 10 a.m. Jan. 12.

This year's restaurant lineup isn't finished yet, but take a look at the Dallas restaurants that have signed on so far:

Asador
Barley & Board
Easy Slider
Eureka!
House of Blues
Jakes Burgers and Beer
JC's Burger Bar
Knife
Open Palette
Press Box Grill
Shady's Burgers and Brewhaha
State & Allen
Top Round
Village Burger Bar

Check out Between the Buns' website for more details.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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