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May 16, 2017
What's your meat MO? Your starch style?!
ChefBrian Luscher
Dallas
About Brian Luscher
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.
Accolades
- Best BurgerTexas Monthly
- Best Neighborhood Restaurant, Best BrunchD Magazine
- Chef of the YearEater Dallas
- Best Neighborhood BistroModern Luxury Dallas
- ChefsFeed WinnerOne of the Best Things to Eat in Dallas
Featured Content
Watch
2:27
May 9, 2017
For Chef Brian Luscher, Texas is a never-ending story. If there’s any cut of beef that can fill its pages, it’s the flank: versatile enough for any flavor profile you can dream up, and big enough to serve everyone you love around a Texas-sized table. Chef Luscher likes his alongside the best of the region—roasted sweet potatoes and bright corn salsa—and so do we. See more: https://www.chefsfeed.com/medium-rare Sponsored
Where I Go Out
Canadian Healthcare
$, Donuts, Coffee Shop, Fried Chicken,
"Yeast raised long john topped with maple icing, full strip of bacon (no pieces here) and syrup."
Fresh blueberry fritter
$, Donuts, Coffee Shop, Fried Chicken,
"The fresh blueberry fritter and the Canadian Healthcare donut compete for my affection at Hypnotic Donuts."
The Big Rib
$$, Happy Hour, Outdoor Seating, Modern, Full Bar, Bbq, West Dallas
"This dry-rubbed and smoked beef rib is insanely delicious and highly craveable. Tim Byres’ creative Texas and Southern-inspired cuisine is executed with imagination in this temple of smoked meats. Their homemade pickles of every variety are delicious and a great balance to the meats."
Fried chicken
$$, Modern, American, Breakfast, Fried Chicken, Diner, Southern / Soul, Park Cities
"I get the two-piece dark meat. You get to pick your sides, but mashed potatoes are always on the money. Plus, they have killer yeast rolls with Plugra butter."
Burnt ends
$$, Outdoor Seating, Bbq, Deep Ellum
"Pitmaster Justin Fourton often stays overnight to baby all the barbecue into submission. If you are lucky enough to get the burnt ends, they are gold. Don’t matter none if they’re out; just get the brisket. I am nuts for the chopped brisket sandwich. Oh, and the fried chicken is killer, too."
At My Venues
Braised lamb "tartines"
$$$, Modern, American, Breakfast, Vickery Place
"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."
Classic cheeseburger
$$$, Modern, American, Breakfast, Vickery Place
"There’s a reason it was voted best burger in Texas, because it is! The meat patty is made by hand, the pain au lait (milk bread) is wonderful and holds up to the perfectly cooked beef, the fires are great, and the service is impeccable. You can find this cheeseburger on their brunch menu."
The Haystack
$$$, Modern, American, Breakfast, Vickery Place
"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."
