![\"a](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/05\/cattelack_brisket_gavin_cleaver.png\")
\n\t\t\t\t\t\tCattleack BBQ in Farmers Branch\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
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\n\t\t\t\t\t\tCattleack BBQ in Farmers Branch\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
Gavin Cleaver<\/p>\n
There\u2019s a lot of great cuisine in Dallas. We go high and low, near and far; Michelin omakases<\/a> to cheap tacos<\/a>, Middle Eastern to our own made-up category of Tex-Mex. Our steakhouses can wine and dine with the best in the world. And our barbecue is like nothing else in the world. This list is specifically dedicated to what we do best: Tex-Mex, steaks, barbecue and chicken-fried steak.<\/p>\n This is for visitors from all over the world to experience the region\u2019s distinctive foods. <\/p>\n Best Barbecue in Dallas<\/p>\n Barbecue in Texas means (mostly) brisket. There\u2019s also sausage and ribs, which, along with brisket, make up our Holy Trinity, but brisket reigns. This thick cut from cattle\u2019s lower breast is smoked for hours, slow and low, yielding fall-apart tenderness. Usually encased in a peppery bark, when done properly, angels sing.<\/p>\n So, while scouring North Texas for barbecue, focus on brisket. Here are two spots to get in line for. <\/p>\n Cattleack Barbeque Sign up for the Food Alerts newsletter to get the latest stories delivered to your inbox<\/p>\n THANK YOU!<\/p>\n You’re all set.<\/p>\n CLOSE\t\t\t\t\t\t<\/p>\n Zavala\u2019s Slow Bone We have a lot of great barbecue spots: here is\u00a0the full list<\/a>\u00a0of our favorites including Baby Back Shack<\/a>, Off the Bone Bar-B-Q<\/a>, Kafi<\/a> (Halal), Hurtado<\/a>, Oak\u2019d<\/a>, Smokey Joe\u2019s<\/a> and Terry Black\u2019s<\/a>.<\/p>\n Best Tex-Mex in Dallas<\/p>\n If barbecue is our Holy Trinity, Tex-Mex is church. This particular style of cuisine is a unique local amalgamation. And to be honest, it\u2019s such a simple food; any Tex-Mex hole-in-the-wall spot is likely good. Just stay away from chains (like El Chico or On the Border). And if someone suggests Joe T\u2019s in Fort Worth, know they are misguided<\/a> (the ambiance is great, the food is actually bad).<\/p>\n For superior local experiences, try these:<\/p>\n Las Palmas El Ranchito Mariano\u2019s Hacienda Best Steaks in Dallas<\/p>\n Steakhouses are where Dallas is the most Dallas. (Brunch is a close second.) But we do love a steakhouse. For the beef, low lights, deep booths, sugar daddies and trade secrets \u2013 whatever that means (we mean it). Here are several Dallas spots for a memorable (and, honestly, expensive) evening.<\/p>\n Al Biernat\u2019s Nuri Steakhouse Knife Italian Steak Photo Courtesy of Tami Wadlington<\/p>\n Best Chicken-Fried Steak in Dallas<\/p>\n Chicken-fried steak is a piece of steak, dipped in batter and deep-fried, served with a blanket of gravy. There are many variations, and when done well, it\u2019s a mix of tender, crispy, creamy Americana straight from the ranch. There\u2019s no chicken in the dish; it\u2019s tenderized steak fried like chicken. It\u2019s usually served with a pile of mashed potatoes and maybe green beans. Go hungry. To note: you can get this dish at breakfast, lunch or dinner. Yes, serious. We\u2019re not picky. <\/p>\n![\"baby](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/12\/baby_back_shak_-_brisket_and_clareance_-_nathan_hunsinger.webp\")
Owner Clarence Cohens shows off a brisket at his spot, Baby Back Shak, an essential stop for barbecue in Dallas.<\/p>\n
<\/a>13628 Gramma Road, Farmers Branch
<\/strong>Our Messi of brisket is Cattleack. The only problem here is that it\u2019s open only Wednesday through Friday, from 10 a.m. to 2 p.m. Cattleack is in the Michelin Guide with a Bib Gourmand distinction noted for its sausage, brisket and daily specials. You can\u2019t go wrong here. Order as much as you can and dive in. Might want to plan for a nap after. <\/p>\n
<\/a>421 W. Main St., Grand Prairie
<\/strong>Zavala\u2019s is between Dallas and Arlington, which might work well for some ticket holders. Zavala\u2019s is interesting because it fuses together two amazing creations: Mexican cuisine and smoked meat. The brisket has an extra pep in its step, and a cilantro-heavy green sauce and fresh warm tortillas make for a beautiful partner for a slice of brisket. It\u2019s a somewhat small space, and sometimes there\u2019s a cooler of beer out for those waiting in line. Get a Sloppy Juan: chopped brisket rolled in a tortilla. Chef\u2019s (and we don\u2019t say this often) kiss. <\/p>\n
<\/a>2234 Irving Blvd., Dallas
<\/strong>Slow Bone is just west of downtown Dallas and was featured on Diners, Drive-In and Dives last year. Guy Fieri loved the sandwich<\/a>. The menu at this chef-driven restaurant includes off-the-beaten-path specials like pit tacos, chicken sandwiches and pork chops on Thursdays, which takes a week to prepare<\/a>. They, like any other place worth their weight, smoke brisket every morning. Take note: Slow Bone closes at 3 p.m. daily. <\/p>\n![\"a](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/05\/wolfgang-las-palmas-queso.webp\")
The queso at Las Palmas is a must. <\/p>\n
<\/a>2708 Routh St., Uptown
<\/strong>Las Palmas is Tex-Mex with a Fendi bag. The glowed-up space in Uptown Dallas makes a plate of beans and rice seem rich. The service is fast and friendly. Start with chips and a bowl of queso, but save a little for your fajitas. Wash it all down with a marg (on the rocks with salt). That feeling you have waddling down the street after is what we call heaven. Make your reservations<\/a> now, kids.<\/p>\n
<\/a>610 Jefferson Blvd., Oak Cliff
<\/strong>I love El Ranchito because it feels like a party. There are mariachi bands every night of the week, and usually half the people there are celebrating their birthday. Join the party. No birthday required. There\u2019s a location in Arlington not far from the stadium, and another in West Dallas, which is the one we\u2019re talking about (but both are good). The Dallas one was recently made a historic landmark<\/a>. Make reservations<\/a>. Then go have fun. <\/p>\n
<\/a>Multiple Locations<\/strong>
Mariano\u2019s is the birthplace of the frozen margarita \u2014\u00a0the owner walked into a 7-Eleven convenience store one day, saw a Slurpee machine, and it was the most obvious thing in the world (\u2018let\u2019s put tequila in that). The food is solid, and there are four locations around North Texas. A plate of anything washed down with a frozen marg is one of the most essential personality traits of a Texan.<\/p>\n
<\/a>4217 Oak Lawn Ave., Uptown, and 5251 Spring Valley Road, North Dallas<\/strong>
Founder Al Biernat built this restaurant into an iconic space through hospitality. It\u2019s consistently one of the top-selling wine restaurants in Dallas and has its share of celebrity sightings. You will be treated well and leave fat and happy. Save room for the legendary coconut cream pie and splurge on the Texas wagyu. Make reservations<\/a>. <\/p>\n
<\/a>2401 Cedar Springs Road
Nuri Steakhouse in the heart of Uptown is an over-the-top celebration of the American dream. This restaurant is owned by the founder of Smoothie King, who spent $20 million to make it the most beautiful restaurant in Dallas. This is the Great Gatsby on a plate. They don\u2019t take reservations<\/a> far out, so set an alarm if you need to. Because you\u2019ll absolutely need one this summer.<\/p>\n
<\/a>4150 N. MacArthur Blvd., Irving
<\/strong>Knife Italian Steak at the Ritz-Carlton in Irving is led by celebrated chef John Tesar, who has mastered the dry-aged steaks and sources beef from specific farms in Texas. The restaurant is lovely (spacious and chic), and the service is top-notch. Tesar, who received a Michelin star for his restaurant in Florida, is always aiming for another. You won\u2019t be disappointed with a meal here. Absolutely make reservations<\/a>. <\/p>\n![\"a](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/05\/AllGood-Chicken-Fried-Steak-Photo-Courtesy-of-Tami-Wadlington.jpeg\")
Chicken-fried steak works as breakfast, lunch or dinner. <\/p>\n