About this business

  • Cuisine
    Barbecue

Tips

250

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Arturo D.
Verified
Report | 2 years ago
I had the pleasure of talking with the owner who is a great guy! Very happy to hear his vision for ideas he has for the future!
Katherine C.
Verified
Report | 2 years ago
Food was great, but the real reason I will patronize them in the future was their kindness toward my family members.
José M.
Verified
Report | 2 years ago
Awesome!
david l.
Verified
Report | 2 years ago
Guys behind the counter can be intimidating, but are really nice once they've started the order.
Pamela R.
Verified
Report | 2 years ago
We ordered a carrot cake and brownies for a party and they were awesome! So this place goes beyond great barbeque.
Sue M.
Verified
Report | 2 years ago
Employees seemed a little unclear what a family pack was
Joshua E.
Verified
Report | 2 years ago
Great staff
Marc P.
Verified
Report | 2 years ago
food was great, portions were generous, staff was friendly and helpful, we plan to be back.
Gail Z.
Verified
Report | 2 years ago
The brisket I bought was good, but too salty. In this day & age, nobody wants their food overly salted!
L K.
Verified
Report | 2 years ago
The people working there were very friendly and engaging and the food was just great. The ice cream machine wasn't working well though, that was disappointing I had really been looking forward to it.
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From Our Editors

The Dickey’s Barbecue Pit sign may be ubiquitous today as a spot for good ole’ Texas barbecue, but when Travis Dickey first opened his Dallas shop in 1941, the sign had to share space with advertisements to help pay rent. In the 70 years since then, the Dickeys have done well for themselves, with their initial store spawning a slew of franchises throughout the country. Though the barbecue at each outpost is no longer under the hand of one of Dickey’s descendants, each shop still smokes their own meats in-house to create the signature Texan flavor that infuses their briskets, pulled pork, and fall-off-the-bone ribs.

Meals can come in any size, from the a la carte sandwiches to platters that incorporate a chosen number of meats with a buttery roll, a pickle, ice cream, and two homestyle sides. Whether serving up their dishes in the dining room or packing them up for take-away or catering, the staff ensures that each client gets a taste of Texas home cooking without the hassle rubbing every dish on a campfire crock-pot.

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