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    Kansas City BBQ

    Uptown Dallas BBQ joint beguiles with more than the usual brisket

    Teresa Gubbins
    Sep 24, 2015 | 9:59 am
    18th & Vine
    Kansas City-style BBQ is coming to Dallas.
    Photo courtesy of 18th & Vine

    Restaurant newcomer 18th & Vine BBQ has set an opening date: October 6. It comes from husband-and-wife team Matt and Kimi Dallman, who took their inspiration from famous Kansas City haunts such as Arthur Bryant's, Gates, and Oklahoma Joe's (now Joe's Kansas City).

    The restaurant is at 4100 Maple Ave., across from Crow Holdings' Old Parkland business offices.

    In July, they formed a partnership with chef Scott Gottlich, who had a sudden propitious burst of availability, because he'd recently closed his fine-dining restaurant Bijoux.

    "Traditional Kansas City BBQ will always be a part of the menu options for those interested in a pure barbecue experience," Dallman says. "However, the collaboration between myself and Scott gives us the opportunity to combine talents and knowledge of a classically trained chef with a self-taught pitmaster to push the boundaries of what can be accomplished with smoke and other barbecue techniques."

    A portion of the menu offers traditional Kansas City barbecue plates. The other is a selection of "composed chef-created dishes."

    Starters include potato skins, rib tips, a "BBQ salmon spread," and a veggie dip. There are three salads, including a Caesar and a chopped salad with hearts of palm. Perhaps the hearts of palm is the chef's touch.

    Meats include brisket, pulled pork, chicken, sausage, ribs, burnt ends, and a cauliflower "steak." Sides are traditional: fried okra, apple-cider slaw, pit beans, jalapeno-cheese grits, collard greens, and seasoned French fries. The $8 price for the sides, not so traditional; maybe that's the chef touch?

    Five sandwiches, priced from $12 to $14, run from chopped brisket to pulled pork with slaw to salmon with avocado to a brisket grilled cheese.

    At dinner, there are five entrees that include gnocchi with rib meat for $21, grouper with sunchokes and beets for $29, and a strip steak with mashed potatoes and rapini for $38. Now we are talking some chef-created dishes, yeah.

    There are a half dozen mixologized cocktails for $10, and beers on tap that are almost exclusively from Dallas or Texas.

    18th & Vine BBQ will be open daily for lunch and dinner. A quaint upstairs bar/live music venue called The Roost will offer a separate bar experience and be open every night. The entire space is 3400 square feet with 100 seats downstairs in the main dining area and 30 seats upstairs at The Roost.

    The environment, described in a release as "comfortable yet casually chic," was designed by Brooke Roberson Interiors with build out by Mitchell Garman Architects.

    Gottlich says he's "ecstatic" to be involved in something so different from what he's done in the past. "I never would have thought barbecue would be my next project, but it's like it was meant to be," he says.

    Dallman grew up in Kansas City with a deep love and appreciation of barbecue. In 2001, he graduated from the University of Kansas, married a Texas girl, and moved to Dallas. After spending several years missing the barbecue of his youth, he found a smoker and dedicated himself to learning everything he could about smoking meat. He has been catering for 10 years but developed his craft through the BBQ competition circuit and competing in events like the American Royal.

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    Blending cultures

    Dallas Matcha Club brings community together over trendy green tea

    Mariah Bennett
    Jan 19, 2026 | 12:30 pm
    Matcha
    Photo by Jason Leung on Unsplash
    Matcha

    Members of a unique Dallas social club are bonding over the world's trendiest drink: matcha. The Dallas Matcha Club (DMC) aims to foster a community through a shared love of matcha, while supporting local businesses and making new friends.

    Matcha is rapidly growing in popularity worldwide, with the global market projected to reach $6.35 billion by 2029. The tea has its origins in China, but it was developed and refined in Japan; tea leaves are ground into the green powder that's used for matcha lattes and smoothies, whose appeal has skyrocketed in recent years — especially among Gen-Z.

    DMC Founder Aaliyah Iwamoto created the social club in October 2024 after moving to Texas from Hawaii.

    “Since I'd just moved, I wanted to get to explore the city,” Iwamoto says. “I figured trying new cafes was the perfect way to do it ... I was hoping to meet new people."

    Iwamoto, who is of Japanese heritage, says matcha had been a part of her life long before it became buzzy. Whenever she visits Japan, she brings back matcha tins from Nishio — and on a previous trip, even toured a matcha farm.

    “When I first started [DMC], I didn't know that [matcha] was going to get as big as it did and have such a global impact,” Iwamoto says.

    Now she is parlaying her love of matcha into a social experience with dozens of other matcha enthusiasts in North Texas.

    On "matcha meetups," club members visit local coffee shops and matcha hot spots together, from downtown Dallas to Fort Worth to McKinney.

    The group also hosts events at which members can gain new skills and hobbies. Matcha-specific activities have included classes where they've made chawans, or “matcha bowls,” as well as matcha-whisking workshops. They've also hosted more general-interest events such as paint and sips, Pilates classes, bracelet making, picnics, yoga sessions, and more.

    Their most recent event was a Matcha Winter Market with La Maison Bleue Cafe, which included a Christmas toy drive for Children’s Health Plano.

    Dallas Matcha Club The Dallas Matcha Club on one of their meetups.Photo courtesy of Dallas Matcha Club

    While some events have drawn as many as 150 attendees, most see about 30 to 50 people. Members are a diverse group of primarily 20- and 30-somethings at various stages of life — from parents who come with their kids to college students.

    “I feel like there's a good mix of people from all different places, too, not just Texas," Iwamoto says.

    What makes matcha such a community connector is its ties to a culture, she says.

    “'It’s not just a drink. There's a whole process that goes into making the matcha, and a whole process into making your latte at home,” Iwatmoto says. “People are learning about the different tools that you use to make matcha, which are all Japanese ... people are learning through enjoying matcha."

    The club’s Instagram page, which has nearly 5,500 followers, proclaims, "Whether you’re an avid matcha lover or matcha newbie, the Dallas Matcha Club is the community for you!"

    Iwamoto underscores that DMC is a welcoming group for anyone.

    “Most of the people that attend like matcha, but there are some people who are new to it," she says. "There's also some people who just tag along with their friends and they're more of a coffee person. Anyone's welcome."

    Anyone interested in joining the Dallas Matcha Club can follow their Instagram @dallasmatcha and fill out the membership form, which is linked in their Instagram bio. There is no fee to become a member of the DMC.

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