18th and Vine BBQ to Open Oct 6th


18th & Vine BBQ,  an upscale Kansas City barbeque, full-service restaurant and bar,  will open to the public on Tuesday, October 6th at 4100 Maple Avenue in Dallas across from Crow Holdings’ Old Parkland business offices.

Husband and wife team Matt and Kimi Dallman (original creators of the concept), in partnership with chef Scott Gottlich, have developed a unique menu in a comfortable yet casually chic environment designed by Brooke Roberson Interiors with build out by Mitchell Garman Architects. “Traditional Kansas City BBQ will always be a part of the menu options for those interested in a pure barbeque experience. However, the collaboration between myself and Scott gives us the opportunity to combine talents and knowledge of a classically trained chef with a self-taught pitmaster to push the boundaries of what can be accomplished with smoke and other barbeque techniques,” explains Dallman. 



A portion of the menu offers traditional Kansas City barbeque plates while the other is a selection of seasonal, composed chef-created dishes. He continues, “It is nice balance between the expected and unexpected.”

18th & Vine BBQ will be open daily for lunch and dinner. A quaint upstairs bar/live music venue called The Roost will offer a separate bar experience and be open every night. The entire space is 3400 square feet with 100 seats downstairs in the main dining area and 30 seats upstairs at The Roost. Look for late night hours.

Gottlich credits his initial love of cooking to his childhood dining experiences while growing up in Dallas. After working in several acclaimed French kitchens across the country, Gottlich felt it was time to open his own restaurant in 2006. Bijoux quickly became a national favorite collecting accolades including: “Top 10 Hottest New Restaurants in America” by Bon Appetit Magazine, “Best New Restaurants of the Year” by Texas Monthly, “Best Chefs in DFW” by Dallas Morning News and more. Gottlich is definitely one of Crave’s favorite chefs.

Gottlich says, “I never would have thought barbeque would be my next project, but it’s like it was meant to be. I’m ecstatic to be involved with something that is so different than anything I could have ever contemplated and to be a part of a group that isn’t afraid to push the envelope.”



Dallman grew up in Kansas City with a deep love and appreciation of barbeque. In 2001, he graduated from The University of Kansas, married a Texas girl and moved to Dallas. After spending several years missing the barbeque of his youth, he found a smoker and dedicated himself to learning everything he could about smoking meat. He has been catering barbeque for 10 years, but developed his craft through the BBQ competition circuit and competing in events like the American Royal.

18th and Vine Lunch Menu           18th and Vine Dinner Menu           18th and Vine Roost Snacks

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