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

Behind the Scenes

Pozole
"The richness of the broth is evident with your first bite, so the flavors seem to be heavy at first, but they end up clean and layered. The fresh jalapeño and sliced radish balance out the dish, and a good squeeze of Key lime (nice touch) that comes with each bowl turns this into a crave-worthy affair. It's only available on the weekends."
Tater tots
"It’s hard not to wax poetic about the amazing burgers, but what piques my interest in-between bites are the crazy-good loaded tater tots piled high with crumbled, thick-cut bacon, pickled jalapeños, and melted sharp Cheddar cheese—served unashamedly with a side of straight-up ranch dressing. Wash it all down with some Jolly Rancher iced tea."
Chef Justin Fourton reviews  at post.venue.name
Chicken biscuits
"Both Diane and I spent time living in the Carolinas, and a good chicken ‘n’ biscuit was something to brag about. The folks at Hypnotic Donuts have staked a claim to what I consider to be the best in Dallas. You can get it topped any number of ways (just look at the donut options), but our favorite is Maribeth’s: a giant buttermilk biscuit topped with a perfectly battered and fried-to-order chicken breast that’s garnished with tater tots and smothered in creamy gravy. For this, I thank them hard!"
Chef Justin Fourton reviews  at post.venue.name
Braised lamb "tartines"
"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 Justin Fourton reviews  at post.venue.name
"Cali roll" deconstructed
"In my world, we’re surrounded by barbecue and engulfed in mesquite smoke all day. Parigi’s deconstructed 'Cali roll' is the perfect bite to bring me back to life after a long day by the pit. Luscious Gulf crab, fresh avocado, and cucumber provide an indulgent base for the tower that’s spiked with a badass ginger-soy-wasabi dressing. The whole dish sings."

From My Menu

Chef Janice Provost reviews Burnt ends at Pecan Lodge
$$ | Southern, | Barbecue, | American
Downtown
2 Reviews
"I grew up in Houston eating barbecue, but honestly, these burnt ends—the pieces that fall off when slicing brisket—will make you rethink all you know about barbecue. They are fatty, juicy, and full of caramelized goodness. They don’t always have them, but owners Justin and Diane Fourton tweet when they’re available. My advice? Follow them to 'the ends.'"
Chef Omar Flores reviews Brisket at Pecan Lodge
$$ | Southern, | Barbecue, | American
Downtown
4 Reviews
"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
1 Review
"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"