14 June 25 - July 1, 2026 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents the area, recently expanded its portfolio, scooping up properties including the Land- mark Center, built in 1913. It’s also bringing Ellen’s restaurant back to its former space. The old Spaghetti Warehouse and Cadil- lac Bar are being re-roofed and fixed up for potential tenants. Residential spaces are getting an upgrade, too. The company Multifamily, which owns six residential buildings in the area, is reno- vating units, hoping to attract young people from the burgeoning financial district. Plus, there’s the West End Lofts project, a massive $125-million project from Dal- las-based Sycamore Development, bringing another 154 mixed-income units. One of the projects involves transforming a 1904 build- ing into modern loft apartments, alongside a new six-story building. Resident Boom or Convention Bust? For the first time in its long history, the West End could be a sustainable neighborhood, not solely dependent on the fickle nature of tourists and holding its breath that the city will stick to its latest timeline for the con- vention center. And while his mini-restaurant row might have helped keep the lights on, Khan is host- ing some events later this summer, like Taste of the West End and a margarita fest, with the hopes of getting more Dallasites out. As real estate capital flows in and the city eventually delivers a new convention center, the West End is positioned for a possible transformation. The jury is out on whether moving the river or rebuilding the conven- tion center will take longer. ▼ BARBECUE SMOKER’S DOZEN THE 13 BEST BARBECUE SHOPS IN DALLAS. BY CHRIS WOLFGANG B arbecue and Texas. They go together as naturally as peanut butter and jelly, or baseball and apple pie. When the craft barbecue “craze” took off in Texas around 2011, the really good spots serving the best smoked meats took some effort to uncover, and the thrill of the chase was part of the experience. Today, you can’t swing a beef rib without hitting a solid barbecue joint, as pit masters across the state have capitalized on the boom of Texas’ unofficial state cuisine. The growth and appeal are earning national rec- ognition. Barbecue restaurants earned 28 of the 117 entries in the first Texas edition of the Michelin Guide, and of the 18 restau- rants that received stars in the 2025 awards, four were barbecue spots. Worth the Splurge Despite beef being more expensive than ever, the crowds splurging on trays of smoked-meat perfection from their favorite barbecue joints seem to show no sign of slowing down. And in what feels like a mar- ketplace overflowing with options, the best barbecue restaurants are continuously im- proving their game. Smoking stellar brisket or making sausage in-house is common- place, and the big hitters are putting new twists on sides, fusing ethnic cuisines with barbecue and finding ways to serve barbe- cue for longer hours and more days. With the World Cup in North Texas, it was time for us to take a look at our top picks for barbecue in Dallas and Fort Worth and places in between. We’re fortunate to live in a state with a wealth of barbecue options, and every list we’ve ever written on the sub- ject leaves out some special spots. Our goal with this update is to provide breadth to the barbecue scene in our two cities and to focus on a mix of spots that have earned stalwart status and locations that are taking risks with flavors, techniques and infusions of other cuisines. Baby Back Shak 1800 S. Akard St., The Cedars This bright red restaurant, just south of downtown, opened in 1995 and has been a staple in the Cedars neighborhood since. Baby Back Shak’s pitmaster Clarence Cohens combines flavors from his native Memphis with Texas spice. Pork ribs are the specialty, but don’t skip the boudain or smoked chicken. Sides are family reci- pes that origi- nated on the family farm. Regulars buy beans by the quart. If you’re in a rush, you can order ahead of time online. Or sit in the dining room and take in all the Dallas sports memorabilia. Cattleack Barbecue 13628 Gamma Road, Farmers Branch How is it that one of the best Dallas barbe- cue spots is able to maintain its focus, if not continue to improve? Cattleack now has an extra day of lunch service on Wednesdays, and a cast of creative barbecue specials gives plenty of reason to make regular visits. Yes, there’s a line on the weekends, but when ev- eryone from local pitmasters to the writers at The New York Times sing the praises of this institution, that should tell you every- thing you need to know. Off the Bone Bar-B-Q 1734 Botham Jean Blvd., The Cedars At Off The Bone in the Cedars neighborhood of Dallas, brisket gets a simple salt-and-pep- per rub, and the thick-cut slices approach perfection. This spot from Dwight and Rose Harvey also offers ribs that slide off the bone with the gentlest of tugs. The sides, largely influenced by Rose Harvey’s family recipes, imbue a sense of family tradition. Off The Bone may not be the flashiest joint in Dallas, but the fare is delightful nevertheless. Kafi Barbecue 8140 N. MacArthur Blvd Ste 100, Irving Owner and pitmaster Salahodeen Abdul-Kafi may be a newcomer to Texas’ barbecue scene, but his namesake Kafi Barbecue in Ir- ving is making waves. Halal barbecue is the name of the game at Kafi, but the roots of Texas barbecue are strong. Kafi’s focus on ha- lal meats means you’ll see no pork on the menu, but frankly, you won’t miss it. Wagyu prime brisket shimmers, thick slices loaded with the perfect amount of smoke under- neath a glorious bark. A unique Iraqi sausage with vegetable and kebab flavors is a star here, as is the beef sausage. Traditional sides like barbecue beans get spice undertones that speak to Kafi’s roots. Hurtado Barbecue 900 S. Harwood St., Dallas Farmers Market Hurtado has grown into a staple in the North Texas barbecue scene, with a popular restaurant not far from AT&T Stadium, an- other in Fort Worth and more recently, a full-service restaurant at the Dallas Farmers Market. Hurtado’s “Mexicue” inspired hits include birria tacos stuffed with brisket and elotes that could be a main dish. Loro 1812 N. Haskell Ave., East Dallas and 14999 Montfort Drive, Addison It’s a risky proposition to mess with Texas barbecue and bolder still to blend it with Asian fare without upsetting both cultures. Under the guidance of Uchi’s Tyson Cole and Franklin Barbecue’s Aaron Franklin, Loro manages the feat brilliantly. The success of Dallas’ first Loro location led the team to open a second spot in Addison. Get the Butcher’s Cut served with shishito salsa verde, cilantro, pickled onion or the Char Siew Pork Belly. Oak’d BBQ 5500 Greenville Ave. and 4525 Belt Line Road Oak’d BBQ has made a name for itself with barbecue standards, from-scratch sides and desserts. Michael Lane wears the hats of owner, pitmaster and chef, and the attention to detail in everything food-related pays off come meal time. Want Wagyu brisket? Oak’d has it. Want to finish your meal with home- made ice cream? Oak’d has you covered. A second location in Addison has a bigger bar, a massive patio, live music, and games. Panther City Barbecue 201 E. Hattie St., Fort Worth Since 2016, Panther City has been a beacon of Fort Worth barbecue. Starting in a trailer where Heim Barbecue got its start, Ernie Morales and Chris Magallanes have grown the location into a full-service restaurant, with long hours, a killer patio, and a bar — with some Michelin Guide recognition to boot. Those perks are the sauce on top of some stupendous barbecue, with the trinity of brisket, ribs and house-made sausages all well represented. Slow Bone 2234 Irving Blvd., West Dallas A recent visit by Guy Fieri told confirmed what we locals already knew: Slow Bone is the insider’s choice for some of the best barbecue in the city limits. Sure, a line forms just after opening, but it moves quickly, and the fact that Slow Bone serves barbecue seven days a week for lunch means you don’t have to rearrange your calendar for a visit. The sides here are the best around, with plenty of vegetarian options. Don’t miss the (very slowly) smoked pork chops either. Smoke’N Ash 5904 S Cooper St Suite 110, Arlington Smoke’N Ash is a family-run Ethio- pian and barbecue restaurant in South Arlington that is home to the area’s most unique takes on Texas barbecue. Waco native Patrick Hicks and his wife, Fasika, from Addis Ababa, Ethiopia, combine in- jera with brisket, then serve Texas barbecue alongside classic Ethio- pian dishes like doro wot (chicken stew) and fusion combinations like injera nachos. The mac and cheese, infused with berbere sauce, turns the smokehouse staple on its ear. Smokey Joe’s BBQ 6403 S. R.L. Thornton Freeway, south- ern Dallas When Kris Manning took over his father’s barbecue spot, his dad’s style was the only thing he knew. But as his curiosity about smoked meats grew, he learned about styles across the state and ap- plied them to his menu back home. Today, Smokey Joe’s still has the old-school barbe- cue vibe, but also influences from East Texas like hot links, barbecue brakes (all the ends, not just brisket) and a Central Texas brisket that would be at home in the Hill Country. Terry Black’s Barbecue 3025 Main St., Deep Ellum Terry Black’s Barbecue has everything a modern barbecue restaurant needs: a his- toric family name with Central Texas lin- eage; a dining room with plenty of space for you and your friends; a full bar; and some sublime barbecue to boot. Save your pennies and your appetite for the beef rib, and thank us later — it might be an extravagance, but a perfectly smoked beef rib approaches fatty, succulent and smoky barbecue nirvana. Zavala’s Barbecue 421 W. Main St., Grand Prairie We’ll go ahead and throw out a controversial opinion: Tortillas are just as good, if not bet- ter, an accompaniment than white bread when it comes to barbecue. At Zavala’s, we long for those fluffy tortillas, either on the side or wrapping up a Sloppy Juan. Zavala’s mix of Mexican heritage with Texas barbe- cue produces brisket and ribs with an ex- tra-spicy zing, and there’s a cilantro-heavy green sauce that goes perfectly with anything on the menu. Chris Wolfgang The West End’s Next Act from p13 Off the Bone Bar- B-Q isn’t flashy, but it’s a delight.
