[This story has been updated with photos and the Oct. 6 opening date.]
Matt Dallman misses barbecue back in his hometown of Kansas City. (Has he been to Lockhart, Texas, I had to ask? Texas has some good 'cue, too.)
Dallman's love for KC barbecue has inspired 18th & Vine BBQ, a restaurant expected to open Oct. 6 on Maple Avenue in Dallas.
It's not an attempt to compete with Texas barbecue, Dallman says.
The restaurant will be a partnership between Dallman, his wife Kimi Dallman and Dallas chef Scott Gottlich (of the Second Floor by Scott Gottlich, formerly of Bijoux). The idea is to sell "elevated" barbecue and "composed" dishes, the owners explain.
A menu is simple, with standard fare such as ribs, brisket, pulled pork and famous KC burnt ends. But unlike a traditional barbecue restaurant, it also offers dinner entrees such as $25 salmon with kale-and-carrot-top pesto and a $24 pork chop and pork belly dish served with sweet potatoes and Granny Smith apples.
The $21 pulled rib meat gnocchi is another surprise. This isn't a no-forks-allowed barbecue joint.
At lunch, 18th & Vine offers sandwiches in place of its entrees. The sandwiches run $12 to $14.
18th & Vine menu also has an extensive wine list; beers, including many local ones; and cocktails such as an old-fashioned and a mint julep.
The restaurant is named for an intersection of Kansas City that once was a mecca for jazz. Today, there's the American Jazz Museum near that Kansas City intersection, as well as the famed Arthur Bryan's Barbeque.
Upstairs is a 30-seat jazz bar called the Roost.
The Roost will serve snacks such as pit-fired oysters, rib tips and brisket grilled cheese.
Take a look inside:
4100 Maple Ave., Dallas. 18thandvinebbq.com.
Scroll through the menus below to see menus from both 18th & Vine and The Roost.