The tradition of Sonny Bryan?s award-winning barbecue started more than a century ago on February 13, a date that would become circled on the calendar again and again throughout Bryan?s Barbecue history. February 13, 1910, marked the opening of Elias Bryan?s Oak Cliff restaurant, Bryan's Barbecue. Exactly 20 years later to the day, his eldest son, William ?Red? Jennings Bryan, launched his own restaurant. When February 13 rolled around again 28 years later, Elias? grandson, William "Sonny" Jennings Bryan Jr., and his wife, Joanne, opened another restaurant, the first Sonny Bryan?s Smokehouse.
Although a different Dallas family now manages multiple locations of the restaurant chain in the Dallas-Fort Worth area, the legendary barbecue lives on. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by famous entertainers, sports legends, and A-list celebrities alike. Sonny's seasoned chefs also cater heaps of smoked brisket and jalape?o sausage to parties and events.
Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from Food Network, the Travel Channel?s Man V. Food Nation and 101 Tastiest Places to Chowdown, and Emeril Lagasse?s The Originals with Emeril. The modest joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.
A community institution since 1956, Vance Godbey’s all-you-can-eat Sunday buffet promotes festive feasting across four sprawling dining rooms in a historic converted ranch-style house. Spirited family gatherings and incorporeal families of spirits can refuel with as much high-quality homestyle cooking as each eater desires. Grab a juicy filet mignon or sidle up to some tender brisket meat and adorn it with a side of sweet potatoes, sautéed spinach, or buttered corn. The salad selection abounds with corn, pasta, and crabmeat, and sweets-loving patrons can munch on flaky peach cobbler or run their hands through an endless supply of banana pudding.
Bistro Desserts lets its Latin inspiration show—mainly through the staff’s specialty flan. They churn out traditionally flavored flans, as well as recipes that taste like orange, pumpkin spice, or espresso. They even use flan as a nontraditional icing for their cakes. The hybrid desserts come in several flavors, including coconut flan atop a pineapple cake or chocolate cake with vanilla flan for a more classic combo.
Holster's Texas Bar-B-Q's pit masters combine sweet and smoky flavors to craft their signature sauce, which drenches a variety of meats including ribs made from a family recipe. A cast of homestyle sides, such as hand-battered onion rings, complement smoked sausage, pulled pork, and beef brisket as tender as a puncture wound left by cupid's arrow. The family friendly eatery also caters to kids with chicken strips and pint-sized portions of their smoked meats.
A complex chorus rises from a crowd, drifting onto the patio of J Millan’s. The sound comes either from the nearby Cowboys Stadium or Rangers Ballpark, or from televisions inside the bar. At tables on the patio, conversation centers around burgers, enchiladas, and grilled shrimp, and glasses clink together with the gentle jangle of Robocop trying to get out of a sedan.