To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.
I don't typically order sandwiches from barbecue restaurants. I'd rather enjoy the meat on its own, without competing flavors or textures getting in the way. A pitmaster puts a lot of time into smoking brisket until a hardened crust forms around meat that is achingly tender and fat that is perfectly rendered. Why mess that up with pulled pork, sausages, bread, sauce and other distractions?
Because when a sandwich is built like the Toddfather, it somehow enhances the meat rather than distract or detract from it. Todd David's brisket at Cattleack Barbecue is destination worthy all on its own, but fold some pulled pork into the mix along with his brilliant house-made sausages and you've got a holy trinity, a great trifecta of smoked meat generously tucked inside a fresh warm bun. If it sounds like a lot of fat and heavy flavors, it is. Do not take the Toddfather lightly. But a small container of sweet and crunchy coleslaw will help cut through the richness.
You can get this thing done. And if you can't just tuck the remainder under your enemy's sheets.
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No. 100: Pastrami Egg Rolls at Blind Butcher No. 99: Chicken-fried Steak at Tom's Burgers and Grill No. 98: Pasta with Uni Butter at Nonna No. 97: Camarón en Agua Chile at La Palapas No. 96: The Wings at Lakewood Landing No. 94: Chicken Kebab at Afrah No. 93: Trompo Tacos at Bachman Lake No. 92: Fish and Chips at 20 Feet No. 91: Canelés at Village Baking Co. No. 90: Banh Mi from La Me No. 88: The Burgers at Off-Site Kitchen No. 87: The White Album at Spoon No. 86: Ramen at Tei An No. 85: Tacos at Revolver Taco No. 84: Stuffed Chicken Wings at Sakhuu No. 83: Korean Fried Chicken at Bonchon No. 82: Grilled Branzino at Tei Tei Robata