Larry Lavine has been an accomplished restaurateur in Dallas for decades, but he’s best known for founding the Chili’s chain in the seventies. He sold the business thirty years ago, even before baby back ribs ever made it to the menu, and now he’s in the brisket game. Still, the crispy fries or hand-battered onion rings might be the best thing on the menu, and that’s not a thinly veiled knock on the meat. These are great onion rings with some kick that is tempered with a generous amount of herbs in the batter. There’s also enough to serve three people in every order.