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BAKER’S RIBS
2724 Commerce
(214-748-5433)
Open Mon-Thur 11am-7pm, Fri & Sat 11-9. Closed Sun.
web site | map | latest review | photo | access ++ |  add to library |
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Barbecue |
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(From November 2011) Funky, funky decor and the absence of table service never keep us from our main goal: good food. Relying on our eyes rather than common sense, we ordered up a three-meat combo plate, and we weren’t hungry again until the next morning. Two succulent pork ribs, a generous serving of chopped beef, and spicy (very) sausage links made up the main portion of this meal, while sides of pintos (over which we poured a little barbecue sauce for extra zest) and tomatoes marinated with garlic and herbs took us over the top. The homemade peach fried pies are the best of all the desserts. |
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LOCKHART SMOKEHOUSE
400 W. Davis
(214-944-5521)
Open 7 days 11–"done" (call)
web site | map | latest review | photo | access ++ | add to library |
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Barbecue |
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Photograph by Daniel Vaughn |
(From May 2012) We went with flavorful shoulder clod, which is a little leaner than brisket and slathered that and our bread with a squeeze-bottle sauce that packed a real wallop. As for sides, we really broke out of the mold, choosing the singular smoked deviled eggs with small bits of brisket rather than traditional potato salad or baked beans (a variation on pintos that you see in East Texas more than Central). Take away the plasma TVs and the huge room could be a set for The Last Picture Show. Bar. |
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PECAN LODGE CATERING
Shed 2, Dallas Farmers Market, 1010 S. Pearl Expy
(214-748-8900 or 214-274-6965)
Open Thur & Fri 11–3, Sat & Sun 9–3 (breakfast 9–noon). Closed Mon–Wed.
web site | map | latest review | photo | access ++ | add to library |
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Barbecue /
Eclectic |
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Photograph by Daniel Vaughn |
(From June 2011) It is indeed a catering business, but Pecan Lodge is also a small restaurant located in the heart of the farmers market, the better to source its produce. We chose a stick-to-the-ribs, decidedly unvegetably plate of mes-quite-smoked brisket and ribs with a side of stellar fried okra. And though there wasn’t much room for dessert, we gave our inner child a treat with the Sweet Lupita: a spec-tacular sculpture of fried tortilla strips drizzled with honey, powdered sugar, crushed pecan, and . . . fairy dust, an edible sparkly topping! |
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SMOKE
Belmont Hotel, 901 Fort Worth Ave
(214-393-4141)
Breakfast Mon-Fri 8-11. Lunch Mon-Fri 11-3. Dinner Sun-Thur 5-10, Fri & Sat5-11. Brunch Sat & Sun 8-3.
web site | map | latest review | photo | access ++ | add to library |
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$$ |
Barbecue |
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Photograph by Daniel Vaughn |
(From June 2012) The pool table is gone and the center bar divides the now-more-civilized dining areas. In the mood for barbecue, our twosome ordered sandwiches: the chopped coffee-cured beef brisket served with bread-and-butter pickles, which seemed almost bland, and the North Carolina–style pulled pork with intense red vinegar and mustard sauces, which made our taste buds tingle (we know slaw in that regional sandwich is traditional, but we could have done without the strong blue cheese version piled on top). The cheese grits and the hominy casserole are addictive, as is the mescal Key lime pie (no hallucinations or hangovers involved). Bar. |
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