Succulent smoked meats dominate the menu at former Dallas Cowboy and Pro Football Hall of Fame–inductee Randy White’s restaurant. The cooks rely exclusively on wood-burning pits to sear all of their sliced beef, pulled pork, and baby back ribs, avoiding any gas burners or lightning bolts entirely. Seven pieces of fried catfish don cornmeal crusts for the Big Catch platter, and two patties of 100% Angus beef add heft to the Tough Man burger. Stained wood of different shades pervades the dining room's décor, from the light-brown vertical boards that form the walls to the dark-gray planks that compose the booths and act as a backup in case the fire pits run low on logs.
Ribs rule the day at Barbeque Tavern, but there's still plenty of room for chicken wings, brisket sliders, and other delicious barbecue eats. The chefs are serious about their methods here; all the meats are slow-cooked until they practically fall off the bone. The seriousness pretty much ends with the food, though. The bar tends have a party atmosphere during big sports games, and karaoke nights blur the line between what's a microphone and what's a chicken drumstick.
Wild Over Wings is a place of simple pleasures—a basket full of wings, a cold beer, and a good boxing match on TV. It's also a family-friendly spot, and the little ones will likely enjoy the boneless wings and giant cookies. Like the best retainers, the wings come in one of 13 flavors, which range from original hot to herbal garlic parmesan.
The chefs at Mama Faye's BBQ carve up slow-cooked meats to serve alongside a selection of classic American sides. Hearty slices of bread corral saucy sandwich fixings, including baby back ribs ($7), pulled pork ($6), chopped or sliced beef ($6), and beef whittled into sturdy walking sticks. Tender slices of smoked turkey breast ($9) or duos of barbecued meats ($10) amicably share plates with two savory sides strategically selected from a list that includes baked beans, potato salad, mac 'n' cheese, and turnip greens. The casual eatery boasts an expansive outdoor patio, as well as a tasty lineup of rotating daily ($8–$9) and lunch ($5) specials.
Peter Kenny didn’t just want to recreate Dublin with The Dubliner; he wanted to recreate home. So the Dublin native filled his bar with objects from Ireland and a long list of imported Irish and Scottish beers and whiskeys. His kitchen presents artisan cheeses on a board and stacks sandwiches high with Boar’s Head products. He even offers such housemade pub dips as horseradish cream cheese and smoked tomato ranch, and he keeps these specialties coming out of the kitchen until midnight.
Lee Harvey's is filled with wood paneling, neon beer signs, and all the lived-in feel you'd expect from a building that's served as a bar for 50 years. It's also, as D Magazine once put it, "perhaps the greatest bar in Dallas and, really, the personification of the Cedars." Southern Living placed it on its list of Dallas's "hidden gems." As the weekend crowds demonstrate, it's getting less and less hidden every day.
The current owners have transformed the humble building into something of a local celebrity not by remodeling or placing a giant wig on the roof, but through sheer force of personality and camaraderie. Out back, fire pits blaze around picnic tables as friends drink and feast on fish tacos, half-pound burgers, and award-winning onion rings with an addictive chipotle aioli. (Plenty of the snacks are fried and meaty, but the kitchen also makes sure vegetarians have interesting options in the form of panini topped with basil aioli or grilled pears.) Live music cranks up the energy most weekends, and in quieter moments you might even spot Bacon the cat slinking around a corner.