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.
Featuring an extensive menu of creative American food—including The Reuben 1976, born on the restaurant and brewery's opening day—Humperdink's has served the mertroplex area for 36 years. Humperdink's boasts menu items such as barbecue ribs, sustainable seafood, steaks, gourmet burgers, and original buffalo hot wings, along with a number of award-winning microbrews crafted on the premises and served on tap.
In 2003, singer-songwriter Toby Keith released a song about a bar that "puts a big smile on [his] face." Its catchy melody and down-to-earth lyrics quickly earned it the No. 1 spot on Billboard’s top country songs list and inspired the creation of Toby Keith's I Love This Bar & Grill restaurants.
Along with countless pieces of Toby Keith memorabilia, all 11 nationwide locations feature live music performances, beautiful whiskey girls, and mason jars filled with beer. Stop in to chow down on hearty southern-style food, such as fried mac 'n' cheese bites, or use a boot spur to slice through USDA Choice steaks and juicy burgers.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
Dickey's Barbecue Pit traces its origins to 1941 in Dallas. The menu then cataloged only beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas. Today, it presents a whole lot more, including barbecue pulled-pork sandwiches and the smokehouse salad with chopped brisket. In the 70+ years since its inception, the menu has been more than expanded. It has been refined. Each Dickey's Barbecue Pit slow-smokes and seasons its meats onsite.
From the recipes to the friendly nature of the staff, just about every ingredient at Smokey Jack's BBQ has a family feel to it. The eatery sweetens the air at the corner of Royal Lane and MacArthur by seasoning and preparing barbecue favorites—ribs, brisket, pulled pork—right on site. But it also saves room on its menu for not-so-traditional items, such as stuffed potatoes and the Big Jack po' boy. On that, visitors choose to top either a hot link or smoked sausage with brisket, pulled pork, or chopped chicken. Those same visitors can also take advantage of complimentary beer, so long as they opt to dine-in, are of age, and aren't a wine cask.