The cheeseburger chef Brian Luscher serves at Sunday brunch at The Grape on Lower Greenville was anointed the Greatest Burger in Texas, and he dishes up cozy comfort food to hundreds of devoted Dallas diners each week. That hasn't gone to his head.
But he is looking to grow. Although the city of Dallas thwarted his first attempt to open a permanent place to sell his Post Oak Red Hots, Luscher isn't discouraged. I sat down to talk with him about his foray into the cured meats business, his love of East Dallas and just how he feels about chefs who take themselves too seriously.
How did you get in the hot dog-making business? About two years ago, Chad Houser, the Cafe Momentum guy, and his wife managed the White Rock Local Market. She asked Chad and I and a few other chefs to do a demo, and it was in my neighborhood, so I thought it was cool. I got there and saw the beautiful produce, fresh baked bread, candles, local cheeses, an incredible array of groceries, but there was nothing to eat.