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    Ribs are good

    May the best ribs win: Texas and Oklahoma face off in the Red River BarbecueShootout

    Alex Bentley
    Oct 12, 2012 | 12:10 pm
    • DRG Concepts vice president Nafees Alam (far left), 2011 champion (and thisyear's finalist) Cliff Payne and DRG Concepts CEO and president Mike Hoque.
      Photo courtesy of DRG Concepts
    • One of two plates of ribs selected as a finalist for the 2012 Red River BarbecueShootout.
      Photo by Alex Bentley

    UPDATE: The Red River Barbecue Shootout is only a year old and it already has a dynasty - Cliff Payne won the People's Choice vote Friday night, making him two for two in the competition.

    -------

    Being asked to judge a contest to determine the best ribs between expert pitmasters from Texas and Oklahoma is not an opportunity that comes up often. But that's exactly what football and barbecue fans get to do Friday night at the second annual Red River Barbecue Shootout, presented by DRG Concepts, at Main Street Garden in Dallas.

    Last year's winner, Cliff Payne, from Cousin's in Fort Worth, and Russ Garrett, from Coach’s in Oklahoma City, are the two finalists cooking up their signature ribs for the masses. Payne's and Garrett's creations were selected via a "blind" judged competition Thursday night, by a panel that included yours truly, among other media members and barbecue experts.

    The two finalists were narrowed down from a group of eight — four from Texas, four from Oklahoma — and you gain new appreciation for competitive eaters and Top Chef judges once you've had to work your way through eight different set of ribs, not to mention whatever side dishes a competitor decided to include.

    In the end, there were two clear winners; the finalists came from the third and seventh plates the judges were served. Both sets of ribs were notable for their appealing crusts, smoky flavor and tenderness — the latter was, surprisingly, in short supply among the eight competitors.

    Although it didn't win, bonus points go to the first plate the panel was served, as one of its sides was crispy, honey-glazed bacon. Even if the ribs didn't measure up, that bacon is hard to forget.

    The organizers of the shootout are expecting more than 2,000 people at Friday night's competition. Just as in the judged panel, attendees won't know which ribs come from Texas or Oklahoma. You pick option A or B from the two plates you purchase for $7, and the winner is announced at the end of the night.

    Proceeds from the night benefit Kidd's Kids, which works with chronically ill children and their families.

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    French Food News

    Dallas restaurant Frenchie debuts in former Corner Bakery spot

    Teresa Gubbins
    Jun 23, 2025 | 2:43 pm
    Frenchie
    Frenchie
    Frenchie

    A French restaurant has debuted in an iconic Dallas space: Called Frenchie, it's a new concept from Travis Street Hospitality (Knox Street Bistro, Georgie) now open in North Dallas’ Preston Center Plaza in the former Corner Bakery space at 8420 Preston Center Plaza.

    Described as a quintessential French brasserie — designed as a casual, everyday restaurant serving an all-day menu of lunch and dinner (with breakfast launching in the coming weeks) — it's a new direction for Travis Hospitality, who are venturing outside of their usual Knox-Henderson neighborhood, with their first venture without white-tablecloth service.

    Frenchie is the natural evolution for founders Stephan Courseau and Daniele Garcia and culinary director, Bruno Davaillon, who have built a reputation on refined, French-forward restaurants like Knox Bistro, Georgie, and Le PasSage — tempering their French-born culinary heritage and fine-dining training with American sensibilities to create a more family-friendly concept designed for North Dallas’ premier mixed-use district.

    "Frenchie is an American French restaurant made by French guys who are now in the American mainstream,” Courseau says in a release. "Frenchie represents the version of the French people we are today. It’s who we became over the years – authentic to who we are today."

    Food and drink
    The menu blends classic French comfort food with all-day versatility, featuring crepes, rillettes, quiche, poulet rôti, tartare de boeuf, salade Parisienne, and pâtes au pistou. In the morning, coffee and croissants. At lunch, burgers and onion soup. At dinner, steak frites and profiteroles dinner.

    The wine list will feature small French wineries, while cocktails will include a "freezer martini" — custom bottled and pre-chilled by Travis Street Hospitality’s Executive Mixologist, Mario Martinez, exclusively for Frenchie.

    Decor
    The 4,000-square-foot restaurant will feature seating for 150 in the dining room and bar, and a 1,200-square-foot covered patio with an indoor-outdoor bar.

    Decor will be grounded in the fundamentals of classic French bistros, with design details such as pewter bar tops, patinaed mirrors, brass sconces, rattan chairs, and rows of banquettes.

    Audience
    The goal will be to become an everyday destination for families, parents, office workers, and shoppers at the Preston Plaza Center.

    Founded by Stephan Courseau and Daniele Garcia, Travis Hospitality has been on the dining scene since 2013 with the debut of Le Bilboquet. This was followed by the opening of Knox Bistro, Georgie and The Georgie Butcher Shop (2019), Rose Café at Le PasSage and Le PasSage (2024).

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