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Raising the Bar on BBQ

Krystal Sarna | November 6, 2017 | Feature Features

New menu, new talent and new sips jazz up local favorite, 18th & Vine.
Smoked lobster Thermidor, available at market price.

The beloved Dallas staple,18th & Vine BBQ, has more to love! The cozy Uptown hotspot now features a revamped menu that still includes traditional Kansas City barbecue from award-winning pitmaster Matt Dallman, along with a selection of seasonal, chef-inspired dishes. This move comes with the intention of “pushing the boundaries of what can be accomplished with smoke and other barbecue techniques,” said chef Scott Gottlich of FRUITION Hospitality, a full-service firm taking the lead on the recent changes. “It’s a nice balance between the expected and unexpected,” he shared. For starters, try the hot smoked salmon followed by the BBQ ham carbonara with suggested beer and wine pairings. From the new beverage menu, warm up with a brandy-forward cocktail as you toast to the falling autumn temperatures. 4100 Maple Ave., 214.443.8335



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