Details
- Tues-Thurs 11am-3pm, Fri-Sat 11am-10pm, Sun 11am-3pm, Closed Mondays
- Lunch, Dinner, Brunch
- Beer/Wine
- Catering, Patio/Sidewalk Dining, Takeout
Probably the best-known barbecue restaurant in Dallas, Pecan Lodge started as a farmers market stall before finding a permanent home in Deep Ellum. Now the stall is a memory, and it feels like Pecan Lodge has been here forever; like there has always been a line snaking out the door and around the corner, back to where the smokers warm the restaurant’s side wall. The best meats here include fatty, fork-tender brisket and crisp burnt ends. Jalapeno cheddar sausage, by contrast, is a tray-soaking grease bomb.
Top pick: Grab the Hot Mess, an enormous baked sweet potato topped with a tangle of barbacoa, a hidden layer of cheese and some green onions. Using sweet, rather than regular, potatoes turns out to be an inspired idea. If only it had a few pickled jalapeno slices, this bake would be perfect.
The downside: Where Pecan Lodge falls behind against rivals like Cattleack and The Slow Bone is its side dishes. The bacon-topped mac and cheese is the best of the bunch, while the pinto beans are rather ordinary and the ultra-sweet-and-sour collard greens downright strange.
Fun fact: You can skip the line by sitting, and ordering, at the bar, or by using an express line to order at least 5 pounds of meat.
Top pick: Grab the Hot Mess, an enormous baked sweet potato topped with a tangle of barbacoa, a hidden layer of cheese and some green onions. Using sweet, rather than regular, potatoes turns out to be an inspired idea. If only it had a few pickled jalapeno slices, this bake would be perfect.
The downside: Where Pecan Lodge falls behind against rivals like Cattleack and The Slow Bone is its side dishes. The bacon-topped mac and cheese is the best of the bunch, while the pinto beans are rather ordinary and the ultra-sweet-and-sour collard greens downright strange.
Fun fact: You can skip the line by sitting, and ordering, at the bar, or by using an express line to order at least 5 pounds of meat.
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