18th & Vine’s name comes from the neighborhood that put Kansas City jazz on the map, and the main dining room’s cream-colored walls pay homage to those roots with photos of KC greats like Charlie Parker and Count Basie. The decor is classic and upscale eclectic, with none of the kitschy country touches that seem […]
Barbecue in Dallas Observer
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This is a new spot from Fried Jesus, Abel Gonzalez, who has been a vendor at the State Fair of Texas. He has five Big Texas Awards on his trophy shelf. But this spot is different. This restaurant is a mix of smoked meats and classic Mexican fare. Be sure to try a fajita quesadilla. […]
The brisket is melt-in-your mouth tender, its flavor rich and smoky, and all you need to say as you approach the counter is “sliced” or “chopped”. The lightning-fire hands behind the counter will take care of the rest. The beer is cold and the mugs are huge. Who could ask for more?
A half slab at this barbecue joint means seven baby back ribs kissed with smoke, spiced with pepper and just-right tender: The meat doesn’t fall off the bone, but pulls off with the gentlest of tugs. It just narrowly beats out the boudin plate as our favorite order, but the boudin (here spelled boudain) is […]
The pink pig signage lures barbecue devotees to this palace of smoked pork. The rustic interior accentuated with red-and-white checker oilcloth tables gives the restaurant a ‘cue shack feel. Stepping into Baker’s Ribs is like stepping into a roadside barbecue joint. The signature St. Louis-style ribs are tender. However, the brisket is almost as much […]
Big Al’s offers them big and smoky for the grizzled workingman. The eponymous sandwich comes with two meats wedged into a po-boy bun. The meat combos extend to the dinners. How about a three-meat meal of turkey, chopped beef and ribs? Everything is served cafeteria-line style, but the station hands are at the disposal of […]
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Mike Leatherwood’s tiny chain of breastaraunts can be summed up in three keywords: barbecue, beer and beauties. The latter are called “Daddy’s Girls,” and serve the former two items while clad in tight-fitting clothes. Surprise, surprise: The main clientele are men sucking down cold ones and hickory-smoked ‘cue, like the three-meat house platter with two […]
This concept is owned by the same group that manages Dock Local. They started this spot during the pandemic as a barbecue to-go spot. When they consistently sold out, they decided to go full bore and open a restaurant. Their ground coffee rubbed smoked brisket has a deep flavor and goes beautifully on their tacos […]
The longstanding Hardeman’s is now owned by Cory Toney, though he kept the old brick pit, the hickory wood and several veteran staffers. The brisket is rich with smoke, just as Hardeman’s fans remember. But C.T. added soul food to the list, from acquired tastes (think chitlins) to some of the city’s best catfish.
In an industrial park in Farmers Branch, Cattleack Barbeque lives up to every bit of hype it’s received. Fabulous fatty brisket and extraordinary pulled whole hog are the stars of the show, as is a vinegar-based coleslaw. Grab another bite of slaw and you’ll be prepared to tackle that next slice of Texas hot link. […]
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Since 1941, the Dickey family says it has had one mission: “Serve everyone great barbecue.” It all began at this location, homey and humble compared to the other area restaurants. Three generations later the family is still at it — in 2009, Dickey’s was considered the largest barbecue restaurant chain in the country. The menu […]
When we spoke to Doug Pickering about his namesake barbecue venture in Snyder Plaza, Douglas Bar and Grill, he addressed the elephant in the room right off the bat: the barbecue here is expensive. Douglas Bar and Grill is a beautiful space, and the barbecue is top-notch, from the phenomenal wagyu brisket and the perfectly […]
Pitmaster Doug Pickering’s fatty brisket is soft and tender and melts in the mouth like meat candy; the bark, at times crispy, retains only a subtle whiff of smoke. The pulled pork, slathered in a sweet-spicy sauce, is fine. The ribs have a sweet brown sugar glaze that will win them many fans. Among the […]
Flatrock Smokehouse first opened in Euless just prior to the pandemic, and eventually left that spot because of the many challenges restaurants faced during that time. They’ve reopened in The Colony. Here owner Robert Davis runs a large A.N. Bewley smoker just off the patio that turns out a plethora of smoked proteins. We ordered […]
Get your insulated coffee mug, sunscreen and folding chairs. You’re going to need them for the line at this newly annointed No. 1 barbecue spot in Texas by Texas Monthly. We were able to snag a spot in line and after not too long of a wait (just a couple hours), we learned what all […]
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Travis Heim loves craft barbecue but hates forcing people to stand in line for it. At the Dallas location of his barbecue empire, Heim takes on the challenge of serving breakfast tacos, along with lunch and dinner, so the smokers are always full of meats. As important as dishing out good barbecue is, Heim wants […]
This barbecue spot in Arlington is synonymous with the phrase Mexicue. Since his early days of pop-ups, owner Brandon Hurtado attributes has flavor and style to his father’s Mexican roots. The result is nothing short of fantastic. Go for the El Jefe Platter to experience a broad range of flavors. It’s loaded with prime brisket, […]
Hutchins is one of the best all-around barbecue joints in the area with locations in Frisco and McKinney. The appeal here is that everything across the board is excellent, from the thick slices of fatty brisket to the banana pudding for dessert. The original McKinney location is a no-nonsense, old-school dining room. A bonus is […]