BBQ News

Famed Dallas pitmaster opens innovative new BBQ spot in Farmers Branch

BBQ coming right up.

Photo courtesy of Crossbuck BBQ

A new barbecue restaurant featuring a name-brand chef is about to debut: Crossbuck BBQ, from pitmaster Tim McLaughlin of Lockhart Barbecue fame will open in Farmers Branch at 4400 Spring Valley Rd.

According to a release, it'll open on April 4, with a menu that blends BBQ with flavors and traditions from around the globe; with a modern approach to smoking food and a philosophy that focuses on pleasing customers. This is a solid philosophy in regards to customers, any alternative would not likely be sustainable.

McLaughlin will remain a co-owner of Lockhart, but he'll be focused on Crossbuck.

McLaughlin is a graduate of Le Cordon Bleu who spent the early part of his career in fine dining. He entered the BBQ world after moving to Texas and was at Lockhart for a decade. This is not his first venture outside Lockhart; in 2016, he partnered with chef Ryan Carberry on a short-lived chicken restaurant called Farmbyrd Rotisserie & Fry, which has since closed.

"I think time and the pandemic have changed what people want out of a restaurant," McLaughlin says in a statement. "Our goal at Crossbuck is to not just create delicious food and a great atmosphere, but to continually push the envelope."

McLaughlin is partnered with Damian Avila, a pitmaster and accomplished chef and operator in his own right. They'll use two custom designed 15-foot M Grill smokers, which are triple-insulated, temperature-controlled, wood burning smokers that can smoke at least 800 pounds of meat each day, and will reside in front of the restaurant. None of that hiding it out behind the place.

Their fusion of traditional BBQ with classical French and Asian cooking techniques will display in a menu that includes BBQ basics such as brisket, ribs, sausage, and turkey, as well as more conventional options such as salmon and prime rib.

An array of sides include:

Baked Beans with soy-smoked onion and Anaheim chili
Hominy with epazote and cotija
Smoked & Roasted Potatoes with smoked scallion and olive oil
Mac N' Cheese with Vermont white cheddar cheese and smoked garlic
Seasonal Vegetables with smoked three onion butter
Miso Honey Slaw with miso, honey and pickled ginger

The newly designed space features earthy colors and a clean, industrial style with dine-in seating and an outdoor patio with picnic tables. Crossbuck will also offer catering and carry-out through online ordering.

openings barbecue

Now open

Taiwanese restaurant in Frisco brings soup dumplings to 2nd DFW location

Photo courtesy of Kitchen Master

Kitchen Master's menu spans traditional dumplings, fresh sashimi, prime cuts, and house noodles.

A Taiwanese restaurant known for its handmade soup dumplings has debuted in Southlake: Kitchen Master is now open at 3311 E. State Hwy. 114, in the space previously occupied by Mughlai Fine Indian Cuisine, which closed in 2024.

The first restaurant opened in Frisco in 2020, followed by locations in Tamsui, Taiwan, and Suwanee, Georgia.

Kitchen Master is owned by Ian Peng, a Taiwanese entrepreneur who moved to the U.S. when he was 8 years old. He comes from a family of restaurant owners in Taipei and grew up working in the kitchen before moving on to Japanese restaurants and eventually launching his own concept.

While the original Frisco location focused on authentic Taiwanese cuisine, the Southlake restaurant expands into broader Pan-Asian influences, along with a deep selection of Japanese dishes inspired by Peng’s background.

Highlights of the Southlake menu include:

Mala Berkshire pork house soup dumplings
Szechuan Berkshire pork wontons infused with Chinese spices
Lamb chops with homemade chimichurri and lemongrass aioli
Hamachi crudo with strawberry vinaigrette and yuzu juice

There’s also a nigiri tasting sampler, described as a mini omakase experience featuring chef-selected fish and toppings.

Most entrees are priced under $30, while noodle and rice dishes stay under $20. The restaurant also features a raw bar with traditional sushi rolls starting at $10 and signature rolls at $16. For lunch during the week, an assortment of stir-fry options is available for around $15, each served with soup and a rice bowl.

“Our focus is on the best ingredients we can use," Peng says. "We elevated our menu with prime cuts and better meats that result in a more flavorful and delicate dish."

A full bar serves cocktails made with premium spirits, with an emphasis on artful presentation. A happy hour menu will launch soon, they say.

Craft cocktails at Kitchen Master feature house-made syrups, fresh garnishes, and premium spirits.Photo courtesy of Kitchen Master

Spanning 9,000 square feet, the Southlake location includes a raw bar, dedicated cocktail bar, spacious main dining room, and patio.

“For our new restaurants in Georgia and Taiwan, we introduced a more modern look and a relaxed eating environment, and we’ve brought that same vision to Southlake,” Peng says.

Hours are 11am-9 pm Tuesday-Thursday and 11 am-11 pm Friday-Saturday. It is closed Sunday and Monday.

While the restaurant is already open for service, they are planning a grand opening event in September, they say.

asian cuisine openings southlake