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    Meat Is For Lovers

    Where to eat in Dallas right now: 10 meaty restaurants for February

    Teresa Gubbins
    Feb 5, 2014 | 6:00 am

    If you follow the monthly dining recommendations of CultureMap Dallas (as well you should), you are coming off January's religious experience of tofu. You're feeling fit as a fiddle — but also a teensy bit emasculated. Your carnivorous side is growling like a tiger stuck in a too-small cage (which is to say, any tiger that's caged at all). You want, you NEED meat.

     

    Yes, you've seen the reports claiming that all red meat is bad for you; that it's loaded with fecal matter; and that eating it brings on some pretty bad karma, not to mention a second-hand dose of antibiotics. So what. That's part of its allure.

     

    People who revel in the consumption of meat, who show how worldly they are by eating the scary bits, are badass. They boldly go where 95 percent of the population in America goes.

     

    It's time to bring on the meat. And not just regular meat but extreme meat. The meatiest of the meat. MEAT.

     

     Barter
    Chef Andrew Dilda is a meat-plying enthusiast who learned the ropes of smoking and curing while at Woodshed Smokehouse and CBD Provisions. He has that hunger to immerse himself and do it all. Barter's menu includes house-made sausage, wild boar ribs and steak by the ounce.
     Meat extreme: BLT made with three kinds of bacon

     

     Boulevardier
    The accomplishment at this Bishop Arts fave is not merely that the menu is chock-a-block with meat, but that it has virtually no vegetables at all. There is, however, lamb neck, pork cheek, bone marrow and hanger steak.
     Meat extreme: "The Big Board" charcuterie sampler with pate wrapped in bacon, beef tongue, smoked duck and, for an additional $9, foie gras

     

     Blind Butcher
    New Greenville Avenue spot from Goodfriend crew is as manly — and by manly we mean meaty — as it gets. Consider: beef tartare, charcuterie, six kinds of house-made sausages, duck, duck pastrami, pastrami egg rolls, French fries made with duck fat and pig ears. There's bacon in the side of Brussels sprouts and bacon dressing in the spinach salad.
     Meat extreme: Too hard to pick just one

     

     CBD Provisions
    CBD follows the cheese-topped meat-loving philosophy that's a signature of its parent company, Consilient, but with an extra thrust from chef Michael Sindoni, a longtime enthusiast of curing, forcemeats and so on. He's unsurpassed in his literal execution of the whole nose-to-tail thing, in dishes such as braised tripe, pork rinds and pig tails.
     Meat extreme: Pig head carnitas, i.e., an actual pig head on the plate, teeth and all

     

     FT33
    If you follow the Facebook exploits of chef Matt McCallister, you've seen the photos of various meats curing in his shoe closet since before his days at Campo. Currently on FT33's menu: charcuterie, wild boar loin and belly, hot and sour veal sweetbreads, duck with black pudding.
     Meat extreme: Akaushi beef cheek and beef belly

     

     The Grape
    Chef Brian Luscher was early on the charcuterie trend and also makes his own line of hot dogs called Post Oak Red Hots. His approach to meat is in line with the old-school continental vibe of The Grape; it's restrained. Think braised rabbit leg, lamb tartines and steak frites.
     Meat extreme: Charcuterie plate with bacon-wrapped rabbit mortadella, chicken and mushroom terrine, smoked ham, pork rillettes and chicken-liver pate

     

     HG Sply Co.
    "Food = fuel" reads the website of this Paleo palace on Greenville Avenue. Fuel for urban warrior to charge through his day. One category of HG's menu is actually labeled "The Hunted." It includes steak, lamb chop, chicken, ahi tuna and venison, no doubt killed with bow and arrow. There's another menu category called "Meat & Bread"; any other restaurant would call that "Sandwiches."
     Meat extreme: bison long ribs with rosemary frites

     

     Lucia
    Lucia's David Uygur gets credit for being the first local chef to make charcuterie the cool thing to do. Thanks to him, we learned how to love (and pronounce) nduja, that spicy red spreadable Calabrian sausage. But his bigger coup is the way he champions the non-steakhouse cuts of meat and makes them high-end.
     Meat extreme: Texas Wagyu carne cruda with bone marrow brioche

     

     Pecan Lodge
    Rated one of the top barbecue restaurants in Texas, Pecan Lodge gives Dallas a brisket it can brag about. As a barbecue place, it is obviously meat-centric, with ribs, sausage, brisket and pulled pork all available by the pound. That the restaurant also offers a massive baked sweet potato is a lovely gesture.
     Meat extreme: $65 family-style (serves four to five) platter with beef rib, pork rib, brisket, pulled pork and sausage links

     

     Woodshed Smokehouse
    Having aced game meat at his Stockyards restaurant Lonesome Dove, chef Tim Love goes hog wild at Woodshed, his innovative smokehouse on the Trinity River. He sets the stage when you enter by displaying a whole animal carcass on a spit, behind a picture window in the kitchen. There's far more than meat to this place, but when they do it, they do it big.
     Meat extreme: 16-hour smoked beef shin with chili, beans and salad, to be split by four or more

     

    ---

     

     Want more stories like these? Click the Where To Eat banner at the top to see the rest of the series.

    Charcuterie from Boulevardier.

    Boulevardier charcuterie
      
    Photo courtesy of Brad Murano
    Charcuterie from Boulevardier.
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    Bar News

    Dudley's Sports Grill to open on Dallas' hot-hot Henderson Avenue

    Alex Gonzalez
    Jul 9, 2025 | 5:20 pm
    Dudley's Sports Grill
    Dudley's Sports Grill
    Dudley's Sports Grill

    A new sports bar is joining the mix on Dallas' hot-hot Henderson Avenue: Called Dudley’s Sports Grill, it'll open at 2927 N. Henderson Ave., in the space previously occupied by Smithy, a gastropub that closed in June after seven years.

    According to a spokesperson, Dudley's will open at the end of the summer — "we're only making a few cosmetic changes," the spokesperson says.

    Dudley’s is the brainchild of three Dallas bar veterans — Gabriel Rhodes and Jordan Carson (Christie’s), and Patrick Gorman (Ill Minster Pub). The trio debuted the concept in 2024, when they opened the first location in Rockwall.

    The bar is named after Carson’s grandfather, Floyd Dudley Hitt, who owned land in Rockwall and Royse City. Carson and Rhodes graduated from Rockwall High School in 2006 before coming to Dallas for other restaurant ventures — including working at Christies while it was still in Uptown. (It closed in 2020, then Carson partnered with Ashton Christie to reopen it on Greenville Avenue.)

    Their menu — devised by Dallas chef Eric Freidline, winner of CultureMap's 2019 Tastemaker Awards for Rising Star Chef — is elevated with a barbecue twist, with dishes like queso made with aged white cheddar, thick-cut bacon with fig glaze, brisket flatbread, and brisket grilled cheese.

    Cocktails include the mule served in a boot-shaped glass, and an old fashioned garnished with cinnamon and cloves. Dudley’s also boasts a variety of beers on tap, as well as an assortment of margaritas, all of which are served in ice-cold schooners.

    Dudley’s prides itself in maintaining an unpretentious ambiance, a place where regulars and newcomers alike feel comfortable and welcome — something they thought would work on Henderson Avenue.

     Dudley's Dudley'sAlex Gonzalez

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