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Good Eats - Closed

3888 Oak Lawn Ave.
Dallas, TX 75219


  • Daily 11am-10pm
  • $$
  • Lunch, Dinner
  • Full bar
  • Delivery, Kid Friendly, Patio/Sidewalk Dining, Takeout
  • Parking Lot Available
  • Reservations Not Necessary
No, Alton Brown is not in the kitchen dispensing his food-science knowledge with every menu item. This casual eatery, established in 1986 and with three Texas locations, isn't out to edify its customers. Rather, its mission is to woo patrons into ease and comfort. The menu reads like a roster of Lone Star and Southern staples. There is chicken-fried steak. There are mesquite-grilled meats like the Texas Star Signature Steak, a 9-ounce center-cut sirloin. There is the pervasive chili in such dishes as the Monday lunch-special King Ranch Enchilada and the Terlingua Chicken with a jalapeño glaze. However, lighter fare, including the Chicken Parmesan Pasta Ranch Favorite, dot the menu. The sides continue the hits with the black-eyed peas, pinto beans and okra.

Related Stories (4)

  • Chicken-Fried Infamy
    Thursday, October 9, 2003 at 4 a.m. by Mark Stuertz

    Texas and Oklahoma linemen aren't the only ones set to butt heads Saturday at the Texas State Fairgrounds. Consolidated Restaurant Operations Chairman Gene Street is going to bang skillets with cooks from Newton's, an Oklahoma City ...

  • The Colonel's Other Recipe
    Thursday, December 19, 2002 at 3 a.m. by Dave Faries

    This is just an assumption, but it's probably valid. Chicken-fried steak played a key role in President Bush's recent policy victories at the United Nations. Without the Texas delicacy, inspection teams would still be idle and Sadda...

  • You Say Potato
    Thursday, March 29, 2001 at 3 a.m. by Dave Faries

    Other than a few odd moments of confrontation--Fred and Ginger bickering over pronunciation, Dan Quayle "correcting" a grade school kid's spelling--the potato (sorry, Dan) enjoyed a relatively placid existence over the years. For ex...

  • Spreading Herd
    Thursday, December 21, 2000 at 3 a.m. by Mark Stuertz

    What is it about steak that seems to turn this town into a one-note culinary tuba? It's cliché to say that every time you turn around there's another steakhouse. The mystery is where all these steak houses are getting their s...

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