New Slider Concept – Son of a Butcher – Makes Stand-Alone Debut in Lower Greenville

The creative minds behind the creation of Velvet Taco – the highly successful, trend-setting taco concept – are back. This time, it’s to change the world one slider at a time with their latest concept – Son of a Butcher (SoB). 

Front Burner Restaurants’ executives Randy Dewitt and Jack Gibbons have partnered with the original Velvet Taco operations team, including Vice President of Operations Brian Watkins, to reimagine the burger category and give fans a nostalgic slider spot that serves up quintessential American classics. Dallas-based Global Hospitality Design specialists Harrison, who is also actively supporting the growth of the Velvet Taco brand, worked with Front Burner on the development of the design concept.

Beginning Monday, Dec. 14, Dallasites can enjoy elevated sliders with bold flavors, waffle fries smothered in crazy good ingredients, crispy cheese curds and classic shakes with a culinary twist, all served in a retro, trendy atmosphere, located at 2026 Greenville Ave. Additionally, SoB will feature bar offerings like local draft beer, wine on tap and innovative frozen cocktails. Guests can dine in-restaurant or on the patio, order online for pickup at or get SoB delivered to their doorstep via Grubhub, DoorDash and Uber Eats.

For even more excitement, every guest who makes a dine-in, pickup or delivery order through the end of the year will be entered to win FREE sliders for a year.

“Velvet Taco quickly gained popularity and a loyal following for its premium globally-inspired fare and differentiated offering,” said Gibbons, CEO of Front Burner Restaurants. “We believe Son of a Butcher’s menu and nostalgic vibe will evoke a similar response from guests. SoB’s indulgent waffle fries are one-of-a-kind, the shakes are down-right craveable, and the sliders always steal the show. We secured an ideal location in the heart of Lower Greenville and have hired an incredible team with Velvet Taco roots to bring this new concept to life. We are all very excited to debut our first SoB restaurant and begin serving the Dallas community sliders – with a side of fun!”

To add to SoB’s original, creative ambiance, pay homage to the history of Lower Greenville and create a “memory maker” at SoB, students from Booker T. Washington will paint a mural on the side of the building starting in December. The painting of the mural will be live streamed on SoB’s website so that fans can tune in to watch the progress. SoB is also raising funds for the Booker T. Washington Performing Arts School in its opening months!

From Dec. 14-17, SoB will be open from 4-9 p.m. for dinner. Then it will begin serving lunch and will be open Sunday through Wednesday from 11 a.m. to 9 p.m., Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m.

SoB uses A Bar N Ranch’s locally-raised, organic, naturally-fed hormone- and antibiotic-free Wagyu beef for its sliders, which ensures the slider bar has the best quality beef in town. All SoB sliders are served with a 3-ounce patty and come on a locally-sourced Martin’s potato bun. The slider size offers variety to guests with a mouthwatering menu of classic sliders, innovative flavors like PB&J, Burnt Ends and the Texas Philly, as well as veggie sliders. No matter your mood, SoB is the perfect fit for your slider fix. To learn more about SoB and to view the menu, visit

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