Brilliantly timed, Ten 50 BBQ has announced they’ll be serving a weapon-sized beef rib, and CiboDivino, working with 44 Farms, now has hot, hot beef bacon (in flavors like beer brine and maple, porcini mushroom, and crushed red pepper and truffle) for you.
Just a few options. Of course, you could always just elbow someone out of the way at Maple & Motor for a griddled cheeseburger and an icy Schlitz. Which reminds me: Is the “high density lipid level” the “good” kind of cholesterol? Asking for a dear friend.
If you’re looking to set up shop somewhere that's not your couch, these are joyous spots in Dallas to do so.
Why?: Nachos, stupidly perfect with ice cream scoops of guacamole and sour cream; cold local beer; and they’ve recently “upgraded the chicken fried steak.” Have better words been uttered? It has "jalapeño cream gravy" now, says their Facebook page. Hot dogs disappear under a mountain of golden, shredded cheddar. Plenty of TVs. Important: They’ll have their usual $3.50 Bloody Marys and mimosas.
Where: Deep Ellum, 2726 Commerce St.
Parking: meters on Commerce Street (free until 6 p.m.)
Why?: They’re showing the game on the big screen, it’s free, and they’ll have tacos for sale from Banzai BBQ.
Where: Oak Cliff, 231 W. Jefferson Blvd.
Parking: meters on Jefferson Boulevard
Why?: Great, simple cheeseburgers and addictive, molten-cheese nachos. No artisanal anything, just beer, hard liquor and bar food. It’s a perfect dive with one big TV in its heart.
Where: 5818 Live Oak St.
Parking: Lot surrounding the dive; some parking in front.
Why?: A huge, O-shaped bar graces the center of the joint, and the sprawling patio is brand new. Translation: fancy-pants heaters! Sister restaurant to Old Monk and Idle Rich, their pub-style menu is loaded up with the good stuff: fried chicken and biscuits, a “beer companion” (comes with jalapeño cheese brats, salami, cheese, pretzel bread, mustard and piccalilli), and, of course, fish and chips. The Double Stack burger is a lovable fast food homage. Important: They’re running happy hour during the game, with $2.50 draft PBR, $1 off all drafts and $6 hot wings.
Where: 2409 N. Henderson Ave.
Parking: Can be tricky, but show up early to get spots in the adjacent lots.
Why?: They have a huge open concept space with a massive patio area that will be covered and heated. A 25-foot screen in the patio area will be sure to nuke your mind with Coke ads. There is a catch, according to Eater:
Where: 3656 Howell St.
Parking: Massive lot next to Mutt’s Cantina, which also has many cheeseburgers and hot dogs.
Trinity Hall Irish Pub
Why?: Trinity Hall is one of the few places in Dallas that's, A. doing a traditional “Full Irish” breakfast — two eggs, bangers, rasher-style bacon, black and white pudding, grilled tomato, black beans and potatoes or mushrooms with toast — and, B. doing it all day, every day. Their beer menu is extensive. If you’re getting Super Bowl fatigue two hours in, Sunday is also trivia night at Trinity Hall (at 7:30 p.m.). Come on, at that point you’ll have seen all the ads.
Where: 5321 E. Mockingbird Lane
Parking: Subterranean lot under the bar
If none of this is striking you, here's that Japanese-style chicken wings recipe, courtesy Victor Tangos' chef Kirstyn Brewer.
JAPANESE-STYLE CHICKEN WINGS:
12 whole chicken wings
1 cup potato starch
1 tbsp chopped cilantro
1 ea diced jalapeno
½ tbsp. furikake seasoning
½ cup dark soy (tamari)
¼ cup mirin
¼ cup fish sauce
1 cup brown sugar
1 tbsp garlic powder
1 tbsp powdered chicken base
¼ cup rice wine vinegar
Add all sauce ingredients to a pot and simmer until sugar is dissolved and sauce is reduced to a syrupy consistency. Set aside. Season wings with salt and let sit for about 30 minutes. Dust them with potato starch, making sure to knock off any extra. Fry the wings at about 300 degrees for 8-10 minutes. They should be just about cooked through but not very dark on the outside. Chill wings. Bring temperature up to 375-400 degrees. Fry wings again for about 4-5 minutes or until they are hot and crispy. Quickly toss the hot wings in the sauce until they are well coated. Add jalapeño, cilantro and furikake and toss to coat. Serve right away with lime wedges for garnish.