Walking up to a charming, homey building on Maple Ave, I am struck with compelling sensory overload. From a crackling pit just outside the door of the restaurant flows and even more exciting smell of pit smoke and meaty goodness. Though the ‘que may hail from Kansas City, this joint is so much a part of Dallas’ restaurant scene. From Pitmaster Matt Dallman and Chef Scott Gottlich comes 18th & Vine BBQ.
Everything about this place says class. From the white shirted wait staff, to the welcoming bookshelves and decor stocked with reminiscent heirloom pieces. Its tough to imagine that I’ll soon be downing some of Dallas’ best bbq, but I welcome the challenge.
Our waiter, Victor, starts us off with a few cocktails. I go with a fresh and well spiked Wood Shed Tequila Martini, my guest decides on the Rhapsody Martini filled with raspberries. Both are quite delicious and strong at that. Martinis in a BBQ spot? I’ll take it! For starting bites we decide on house favorite ‘Burnt Ends’ and pit-fired oysters. The Burnt Ends are as succulent as they are crispy. Sauced to perfection and served along side pickles and red onions, I’d put these up there with the best. The oysters are extremely well seasoned and the topped is creamy and crispy. Textural heaven in a bite!
Our waiter tells us to begin saving room for our main courses as most are quite filling. We adhere to his advice and go with a “Two ‘que plate”, the BBQ Braised Beef Cheek and Pork Chop with BBQ Pork Belly. Boy was I sure glad we listened to him because portion sizes are huge. No complaints here! The brisket and ribs are not to be missed, glistening with moisture and flavor, both pack a great amount of bbq punch. I about found my happy resting place in the form of the creamed spinach side that comes with the beef cheek. Gooey, savory and creamy goodness when paired with the parsnip and Akashi grade beef. Another comforting dish elevated by Chef Gottlich, the pork chop. Served with traditional notes like pit sweet potatoes and granny smith apples, the pork really shone though with a certain elegance and could feed an army.
Decidedly, every BBQ meal I eat must end with something sweet. 18th & Vine has no shortage of dessert game! The fried apple pie served with a sour cream sauce is as devine as it is decadent. Get that with a side of homemade ice cream! Another notable sweet, the seasonal crostada. I know what your thinking, isn’t pastry too fancy for a restaurant serving ribs and burnt ends? That’s where you’re wrong. Get the fig crostada, throw back an Old Fashioned and call it food coma happiness.
*Big thanks to 18th & Vine for having this BBQ lover in!
