Accolades

  • Best Barbecue
    D Magazine
  • Best Barbecue
    Dallas Observer
  • Best New Restaurant
    D Magazine
  • TV appearance
    Diners, Drive-ins and Dives
  • ChefsFeed Winner
    One of the Best Things to Eat in Dallas

My Restaurants

Where I Eat

From My Menu

Chef Janice Provost reviews Burnt ends at Pecan Lodge
$$ | Southern | Barbecue | American
Downtown
"I grew up in Houston eating barbecue, but honestly, these burnt ends—the pieces that fall off when slicing brisket—will make you rethink all you know about barbecue. They are fatty, juicy, and full of caramelized goodness. They don’t always have them, but owners Justin and Diane Fourton tweet when they’re available. My advice? Follow them to 'the ends.'"
Chef Omar Flores reviews Brisket at Pecan Lodge
$$ | Southern | Barbecue | American
Downtown
"This place lives up to the hype! Ribs, brisket, sausage... whatever you choose, you can’t go wrong. Get there early because the line is usually wrapped around the building."
Chef Katherine Clapner reviews Every damn thing to share at Pecan Lodge
$$ | Southern | Barbecue | American
Downtown
"Never miss a chance to bring folks here. Never ever just blown away. Get the shared express platter and avoid the lines. Make sure you get the greens and banana pudding. Then go take a nap"