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    Best Bar Food in Dallas

    The 10 best bars in Dallas for food as good (or better) than the drinks

    Teresa Gubbins
    Dec 2, 2014 | 10:23 am

    Like every other category of dining out, bar food has stepped up its game. Bars have come a long way from wings and nachos, with bigger menus, better ingredients and a more ambitious attitude.

    Part of the credit goes to Dallas pubs like Old Monk and Capitol Pub, whose better-than-bar-food grub helped raise the standard. At the same time, dining has become more casual. Many people are just as likely to start with a drink and move on to nosh, as opposed to hitting a restaurant.

    And the line between restaurant and bar has blurred. Is Victor Tangos a bar or restaurant? Depending on your mission, it could be either or both.

    Some have food that seems "too good" for a bar. Those are the places we're singling out here: bars with food so good, we almost don't want to call them just bars.

    Anvil Pub
    Deep Ellum may be swelling with new restaurants, but Anvil Pub gets lots of love for its food, and not just because it does half-price night on Tuesday. This is a bar with serious aspirations, featuring nightly specials such as shrimp tacos, as well as a vegan version of nachos. It dabbles in the humorous trend of extreme Bloody Marys piled with garnishes so preposterously generous — like a club sandwich — that it's enough for a meal.

    Common Table
    Common Table could rest on its laurels as one of the city's best destinations for beer, but this Uptown gastropub takes its food as seriously as its brews. The menu has shareable dishes such as flatbreads and hummus, but it also features meat-and-potato entrées. Monday night beer dinners are a steal: four courses paired with top beers for $29 a person, showcasing something new every week, such as duck confit sweet potato hash, beef and barley pot pie, or blackened chicken grits.

    Libertine
    Libertine was on Greenville Avenue before Greenville Avenue became cool, and it has a low-key demeanor that makes it easy to underestimate. The kitchen has seen chefs come and go, but they're always talented and open to trying new things, such as the house favorite portobello fries — thick strips of portobello mushroom in a crunchy batter. Every Sunday and Monday night there's a "roast pairing" featuring short ribs and mashed potatoes paired with award-winning Sir William's Brown Ale or Darkhorse Cabernet Sauvignon.

    Lounge 31
    With its plastic sheeting wall and slapdash atmosphere, there's something challenging about Lounge 31, the impromptu bar upstairs from Bistro 31 in Highland Park Village. That's part of its appeal; it's a bit like a treehouse in this tony center. Well, that and the food, which is primarily Japanese and seafood. Its impeccable sushi brings to mind the now-closed Lombardi Mare, owner Alberto Lombardi's seafood restaurant back in the day.

    Nickel and Rye
    Owned by the same folks who own Woodfire Kirby's on Greenville and Kirby's Steakhouse in Southlake, Nickel and Rye could be mistaken for any other Uptown bar, with its patio spilling over McKinney Avenue. But the food is a pleasant surprise, from flatbreads and nicely charred quesadillas to irresistible items such as chicken and waffles or coconut-crusted shrimp. The drinks are good too.

    So & So's
    Taking over the storied Primo's spot, all So & So's really had to do was stock the bar and put out some chips and salsa. But instead owners Brandon Hays and Phil Schanbaum took a serious approach to the food, hiring chefs with experience and throwing out high-end surprises like pork shank with risotto; red snapper with English peas; or veggie pizza with artichoke, arugula and goat cheese. For a whimsical twist on a bar staple, there's Buffalo chicken skins with hot sauce, celery and blue cheese.

    Standard Pour
    This Uptown haunt may be known for the mixology of Brian McCullough, but it does not shirk in the eats. New chef Cody Sharp, who previously worked at highly rated restaurants such as Casa Rubio and Stephan Pyles, has injected gourmet polish with dishes such as pork shank with cherry sauce, Wagyu steak, charcuterie, artful salads and sandwiches with house-made fries.

    Ten Bells Tavern
    Bishop Arts has sit-down restaurants, from Lucia to Stock & Barrel to Hattie's. Ten Bells is for when you want to stay in your flip-flops and settle in to a picnic table outside. Don't look for healthy here; it's more about burgers with BBQ sauce, fish and chips, house-made wings, and a crumb-topped mac and cheese. The odd signature is the Butty sandwich: two slices of grilled brioche enclosing French fries, Swiss, mozzarella and white cheddar cheese, with a side of curry dipping sauce.

    Trinity Hall
    One of the success stories at Mockingbird Station, Trinity Hall welcomes everyone from rugby fans to pub lovers to beer nuts. Its list of brews is broad, but it offers above-average food too — from pub classics like mussels to homey entrées such as pot roast with mashes potatoes. A new category includes a top-notch selection of vegan dishes such as Buffalo "chick'n" and chips with vegan queso.

    Whistling Pig
    As a spin-off of Lakewood bar Cock and Bull, it's no surprise that the Whistling Pig has good food. Owners Shawn Tang and Robert Cornwell have always been committed to good food, and they have a serious chef in Asher Stevens, who has become known for his deli-style sandwiches such as pastrami, Cuban and Reuben. At dinner, blue-plate specials such as jerk chicken or meatloaf with mashed potatoes quickly sell out.

    Lounge 31

    Lounge 31
      
    Photo courtesy of Lounge 31
    Lounge 31
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    Cobbler News

    Peach cobbler concept to open 2 locations at Dallas-Fort Worth Airport

    Teresa Gubbins
    Jun 6, 2025 | 6:51 pm
    Peach Cobbler Facto
    Facebook
    Up close and personal with peach cobbler at Peach Cobbler Factory.

    Southern desserts are coming to Dallas-Fort Worth International Airport (DFW): The Peach Cobbler Factory, a chain based in North Carolina, will open not one but two locations at the airport, in partnership with concessionaire M2 Concepts, a minority-owned airport dining and hospitality company that operates in DFW, Houston (IAH), and San Antonio (SAT) airports.

    According to a release, the first DFW location will open in Terminal D in late 2025; a second location will open in the new Terminal C Pier in 2026.

    They'll serve the signature peach cobbler, banana pudding, and cobbler shakes, impressing the nearly 90 million travelers from all over the world who pass through DFW every year.

    The concept started out as a food truck in Nashville in 2013, then began franchising in 2022. The company is co-owned by Larry Johnston (former Chairman & CEO of Albertsons Inc.) and Greg George, a franchising veteran with 25 years of industry experience. They've grown to 115 locations across 22 states. Those include traditional restaurants but also mobile trailers, stadiums — and now airports.

    Cobber is the centerpiece of the menu, served warm with ice cream, in 12 flavors including peach, strawberry peach, blackberry peach, and cinnamon praline peach. Non-peach flavors include cherry, caramel-apple, honey-apple, apple-walnut-raisin, and sweet potato-pecan.

    They also offer 12 varieties of banana pudding with additions like Nutella, Oreo cookies, and Butterfingers. Red velvet banana pudding features red velvet cake with cream cheese icing layered into the banana pudding.

    In a statement, CEO Greg George reiterates that thought, noting that "DFW is one of the world's busiest airports, and we are honored to bring a taste of Southern hospitality to its travelers. Whether someone is craving our classic fruit cobblers or one of our 12 flavors of banana pudding, we want every bite to feel like a sweet escape—no matter where their journey takes them."

    In 2024, DFW served 87.8 million passengers, ranking it as the second-busiest airport in the U.S. and the third-busiest globally, making it a perfect stage for increasing brand awareness as The Peach Cobbler Factory continues its rapid expansion across America.

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