Bar­be­cue

Where Dallas - - DINING -

BABY BACK SHAK— The Oak Cliff restau­rant may have got­ten a facelift, but the bar­be­cue is still the fin­ger-lick­ing de­light it al­ways was. www.baby­back­shak.net. 1800 S. Akard St., 214.428.7427.

LOCK­HART SMOKE­HOUSE— Jill Grobowsky Ber­gus and her hus­band, Jeff, knew ex­actly what Dal­las was miss­ing: A Cen­tral Texas-style bar­be­cue joint in the tradition of those in Lock­hart. The first lo­ca­tion, in the Bishop Arts Dis­trict, was so pop­u­lar that it spawned an­other in down­town Plano. www.lock­hartsmoke­house.com. 400 W. Davis, 214.944.5521; 1026 E. 15th St., Plano, 972.516.8900.

PE­CAN LODGE— What started as a small cater­ing com­pany with just one smoker has grown into a mas­sively pop­u­lar bar­be­cue restau­rant, where peo­ple have been known to wait for hours just for a rib or burnt end. Af­ter out­grow­ing their spot at the old Dal­las Farmer’s Mar­ket, Justin and Diane Four­ton claimed a spot in Deep El­lum and the crowds fol­lowed. www.pecan­lodge.com. 2702 Main St., 214.748.8900.

RISCKY’S BBQ— This fam­ily-owned and -op­er­ated bar­be­cue tradition has been serv­ing qual­ity meats for more than 70 years. “Riscky’s Dust” gets han­drubbed on the top cuts of beef, pork and turkey and is then slow-cooked for hours over spe­cially made pits. Mul­ti­ple lo­ca­tions. www.risckys.com.

SMOKE RESTAU­RANT— Award-win­ning Chef Tim Byres spe­cial­izes in slow-smoked meat and old­school cook­ing from scratch to cre­ate some of the most fla­vor­ful New Amer­i­can dishes around. Try the dry-rubbed pork spare ribs with a side of creamy mac­a­roni and cheese. www.smok­er­estau­rant.com. 901 Fort Worth Ave. (in­side the Bel­mont Ho­tel), 214.393.4141; 2408 Pre­ston Road, Plano, 972.599.2222.

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