After years as a Deep Ellum fixture on Elm Street, Brick & Bones has moved just a few blocks over to a new, roomier home at 2651 Commerce Street, #100 in Dallas. The relocation gives the restaurant more breathing room—better seating, a covered patio, and a layout that finally matches how busy this place gets. But the address change doesn’t alter the reason people keep showing up. The chicken is still the point.
Brick & Bones’ fried chicken is aggressive in the best way. It’s brined for at least 24 hours in a mix of salt, spices, chile heat, and a subtle sweetness, so the flavor runs deep. This isn’t surface-level seasoning meant to look good; it’s the kind you taste in the meat itself.
The crust comes out thick and rugged, blistered and golden, with a crunch that actually crackles when you bite in. It’s not overly salty or greasy, and it holds together instead of sliding off the chicken. Underneath, the meat stays juicy and tender, even near the bone, delivering that ideal contrast between shattering exterior and rich, flavorful interior.
Dark meat is where the chicken really flexes. The seasoning settles into every fold, giving you smoky heat and savory depth without overwhelming the palate. The spice builds gradually, never numbing, never distracting from the chicken itself. You finish a piece and immediately want another.
Even the tenders—often an afterthought at fried chicken spots—are taken seriously here. Thick, dense, and properly brined, they deliver the same seasoning and crunch as the bone-in pieces. They hold up hot, they hold up cold, and they don’t need sauce to be interesting.
The move to Commerce Street gives Brick & Bones a more comfortable setting, but the food hasn’t softened. This is still fried chicken made with confidence and restraint, where texture, seasoning, and heat are all in balance. The new location just makes it easier to sit down and spend time with one of the most satisfying plates of chicken in Deep Ellum.
