Brian Luscher at The Grape


Chef Brian C. Luscher, a Chicago native, is the Chef/Owner of The Grape in Dallas. And whose desire for the perfect dog was so great he began making his own sausages, inching closer and closer to frankfurter glory - creating the Luscher's Post Oak Red Hot.


  • Best Burger
    Texas Monthly
  • Best Neighborhood Restaurant, Best Brunch
    D Magazine
  • Chef of the Year
    Eater Dallas
  • Best Neighborhood Bistro
    Modern Luxury Dallas
  • ChefsFeed Winner
    One of the Best Things to Eat in Dallas

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Abraham Salum reviews Classic cheeseburger at The Grape
$$ | Breakfast/Brunch | Modern | American
Lower Greenville
"There’s a reason it was voted best burger in Texas, because it is! The meat patty is made by hand, the pain au lait (milk bread) is wonderful and holds up to the perfectly cooked beef, the fires are great, and the service is impeccable. You can find this cheeseburger on their brunch menu."
Chef André Natera reviews The Haystack at The Grape
$$ | Breakfast/Brunch | Modern | American
Lower Greenville
"The Haystack is great for Sunday brunch, served with Roesti potatoes, grilled tomatoes, avocado, cheese, and a spicy sriracha chili sauce. Brian Luscher is one of the most talented chefs in Dallas. The Haystack is everything you could want in a breakfast meal, especially after a late night."
Chef Justin Fourton reviews Braised lamb "tartines" at The Grape
$$ | Breakfast/Brunch | Modern | American
Lower Greenville
"These things are addictive. You could stop with the perfect, butter-toasted French bread, but chef-owner Brian Luscher layers in rich lamb, roasted garlic, sweet onion jam, and oven-dried tomatoes to take it to another level. A final hit of Cambozola and a flash under the broiler creates a sharable dish that begs for a glass of Spanish red and a good group of friends."
Chef Eric Shelton reviews Luschers Post Oak red hot at Luschers
$ | Deli/Sandwich Shop | Traditional | American
Deep Ellum
"This pork and beef frank has a "snap" when you bite into it, and the moist poppy seed bun cradles the local tomatoes, pickled sport peppers and spicy brown mustard. One of many items to try here."

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