18 June 12–18, 2025 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents where the cattle business was born. It is de- serving of a gathering place for those who both shaped this city’s past and guide its fu- ture — where friendships can be fostered and formed, and the very best of this city can be celebrated.” The trio’s goal is to implement only nec- essary improvements while honoring the restaurant’s authenticity, core menu es- sence, and time-honored concepts that guests love. The plans are to augment food and wine offerings and the existing team, which includes widely adored, William Ford, head broiler, who has worked at the restaurant for 45 years. Inside the 20,723-square-foot space is a new dining room, bar, event space and an out- door patio with a live music stage. The mem- bers-only club Cattlemen’s Club will be a dining and social club with a 130-person seat- ing capacity, private elevator entrance and an atmosphere where indulgence meets the golden era of the American West. It’s being de- signed in part by Tyler Duncan of Duncan De- sign Group, a Grapevine-based design firm. “The goal was to create a space that feels both grounded and elevated,” Duncan said in a release. “We drew inspiration from the raw beauty of Western aesthetic, pairing natural textures with bespoke craftsman- ship to create an atmosphere that is warm, intimate, and undeniably luxurious.” The patio features a stone fire pit and am- ple seating for outdoor music performances from top-tier artists, curated by Sheridan and his partners, and a large screen to watch sports. There’s a list of perks, but the first thing you should know is that individual member- ships to this club are priced at $3,000, with a one-time initiation fee of $1,000. Corporate memberships cost $9,000 annually for four members, which also has a $1,000 initiation fee. Get more information and apply on the Cattlemen’s Club website. The club is scheduled to open this sum- mer; the release we received states it’s near- ing completion, but with no set date. Despite being deep in renovation phases, Cattlemen’s has remained open to the public and maintained its staff. As a thank you to guests coming to dine in, they have been of- fering one complimentary dinner each week to a family that posts a video of a recent visit, a practice they will continue throughout the completion of construction. ▼ TV & FILM TRIPLE D IN BIG D GUY FIERI FEATURES SEVEN DALLAS RESTAURANTS IN HIS NEWEST SEASON OF “DINERS, DRIVE-INS AND DIVES.” BY SIMON PRUITT A iring weekly on the Food Network and in perpetuity in vacation ho- tel rooms, Diners, Drive-Ins and Dives remains one of the most influential forces in American food culture. Recently, Guy Fieri’s barnstorming TV crew has made their way to North Texas to feature a number of local restaurants for its stagger- ing 51st season. Over the last 50 seasons, the show has fea- tured Dallas favorites like Cane Rosso, Nora and Avila’s Mexican Restaurant, with those episodes available to stream on-demand with providers like YouTube TV, or with a 50-sea- son catalog on HBO Max and Hulu. Slow Bone is one of the latest North Texas institutions to be featured on the show. It’s a great pick, Slow Bone is an iconic Texas barbecue joint from chef Jeffrey Hobbs, who opened the restaurant in 2013. Fieri and his crew visited to try Hobbs’ sig- nature Texas Nail Sandwich, which features brisket paired with mushrooms, lime crema and a jalapeño barbecue sauce. “Now you know why we claim we ‘NAILED IT’” said the team at the restaurant in an Instagram post. “That ‘unbelievably ten- der’ brisket he called a ‘hillbilly beef welling- ton’ with ‘brisket magic’ is waiting for you.” Hobbs gave his official recipe to the Food Network website, where you can try to cook it at home, but we recommend going to the restaurant. The episode with Slow Bone, “Sandwich Shenanigans,” aired on April 11 on Hulu and is available anytime. Barbecue is a standard on Triple D (or DDD), especially Texas barbecue. Previous episodes have featured local favorites like One90 Smoked Meats and Pecan Lodge, which is no stranger to star power. Arlington’s Texas-Ethiopian fusion res- taurant, Smoke ‘N Ash, is the another local barbecue joint to make the show. Fieri stopped in for the injera and pork ribs. Owner Fasicka Hicks says that she’s noticed a spike in sales since their episode, “Barbecue, Beig- nets and Barbacoa” premiered on May 23. “The show is a force of good for local res- taurants,” she told us in an email. “It gives encouragement and acknowledgment on a national stage.” Hicks isn’t the only restaurant owner to praise Fieri’s mission. Tanner Agar of the fine-dining establishment Rye, an uncon- ventional stop for the show (as it’s neither a diner, drive-in or dive but an upscale restau- rant), says the ease and fun of the shoot were a welcome surprise. “It could be a situation where it’s ‘We’re the Food Network and we’re famous and you’re lucky to be with us,’” he told us. “But after it wrapped, we watched a game and had beers with everybody. It felt like we were both trying to make something great.” Agar said he grew up watching the Food Network as a kid, and that being fea- tured was one of his proudest moments. In the episode, Fieri samples Rye’s signature sauerkraut chocolate cake, marking the first chocolate cake to be featured on the show. “They were here for probably 16 hours,” Agar says. “But I think part of the reason it’s long is they want to make sure they make ev- eryone look good.” Rye’s episode, “Sauerkraut, Shoyu and Shank,” aired on March 7, and the restau- rant hosted a watch party. It’s not all about the heavy barbeuce and greasy dives, Fieri also made time to stop at El Palote Panaderia, a vegan Mexican restaurant in “Specialty Spots,” an episode that aired on May 2. East Dallas favorite Hello Dumpling was also featured this season, in an episode called “Dallas Dumplings, Florida Fried and Chi-Tacos” that aired February 21. This Friday, June 6, Starship Bagel will be featured on the show. In a long Instagram slideshow, owner Oren Solomon expressed his gratitude for the show. “I am now free to talk about an incredible experience I had that totally changed my life,” he said. The DDD crew visited Starship’s original Lewisville location. It’s clear, a difference has been and con- tinues to be made for restaurants graced by the show. Starship’s episode airs on the Food Network this Friday at 8 p.m. Central, and if it inspires you, the shop opens at 7 a.m. the next morning. To stream any of this season’s episodes featuring Dallas restaurants, look to You- Tube TV, Hulu or HBO Max. Below is a full list of the shows that aired this season: Slow Bone: Season 51, Episode 1, “Sand- wich Shenanigans” Hello Dumpling: Season 51, Episode 6, “Dallas Dumplings, Florida Fried and Chi- Tacos,” Rye: Season 51, Episode 8, “Sauerkraut, Shoyu and Shank” El Palote Panaderia: Season 51, Episode 15, “Specialty Spots” Smoke ‘N Ash: Season 51, Episode 17, “Barbecue, Beignets and Barbacoa” Starship Bagels: Season 51, Episode 19, “All Kinds Of Cookin’” (airs June 6) Rye Rye’s pork belly lollipops get special attention on the new season of Diners, Drive-Ins and Dives. 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