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Dining Guide

18th & Vine Barbeque

This isn’t your average barbecue joint. In fact, it doesn’t feel right to call it anything but a restaurant. The building is new and the interior is immaculate. Matt Dallman, the pitmaster, is a Kansas City-native and has sought to recreate barbecue from his home state since he moved to Dallas in 2001. As it should be at a Kansas City barbecue joint, the burnt ends are their best item. As for the sandwiches, the subtle smokiness of the moist salmon is lovely, and the tender chicken is great on the buttered bun. Dinner options are fancier, like a tasty smoked salmon with velvety whipped carrots, a bright carrot pesto, and field peas. Sure it is fancier than you’d expect, but it is a restaurant where you can get good barbecue and take the picky in-laws who value reservations, a full bar, and a steak.

City: Dallas


Method: Oak and hickory in a wood-fired rotisserie

Pitmaster: Matt Dallman

Price: $$

Rating: ★★★★

Address: 4100 Maple Ave., Dallas, TX, 75219

Hours: L & D 7 days.

Phone: 214-443-8335

Website: www.18thandvinebbq.com

Year Opened: 2015

Last updated: December 3, 2015


  • We went this evening, and I was underwhelmed. The decor was great! The fried okra was awesome. The beer and whisky selections were very good, as was Paulo the bartender. The ribs were the second best thing all night.

    The sausage was falling apart and had a one-note black pepper taste. Speaking of falling apart, the waitress was not on top of her game. She didn;t know what sort of pasta was used in the pasta and BBQ plate. The brisket was dry. The jalapeno cheddar grits were a bland waste of space on my plate.

    All in all, there are many other places in the Metroplex that blow these guys away for less money. Probably won’t return. And I probably wouldn’t if they were only 10 minutes from my house.