This shiny-funky smokehouse in Plano, only the second of its kind, preaches the gospel of meat that made the Pappas steakhouses a success. Wet-aged USDA Prime stars in generous cuts; even the chicken-fried steak is Prime. Carnivores can also choose from heritage pork belly and ribs, quail, chicken, lamb chops, and sausage stuffed with meat and spices, no filler. Prime Creekstone Farms brisket and sliced Berkshire pork belly were sublimely tender, with the perfect amount of melt-in-your-mouth fat. Meat this good barely needs sauce, but four house-made ones are offered. Fried chicken is popular, but the fried quail was our favorite. Don’t miss the crab-and-brisket cakes, golf ball–size delights combining surf and turf in one bite. For dessert, try warm pecan cobbler with bourbon-spiked ice cream.
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Pappas Delta Blues Smokehouse
Upscale brisket with a bluesy vibe.