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. Continue reading
by Steven Doyle
Last evening pitmaster Doug Pickering invited a group of guests into his Highland Park home for his very first bbq class. You recall Pickering from his stint at WORK. He appeared to be an overnight sensation, but has worked years at his craft perfecting his delicious take on ‘cue. Last evening Doug was joined by his long time friend and chef Scott Townend, formerly at Village Kitchen, but has a glorious resume working with some of the best chefs this country has to offer. What a delight to work hands on with these two talents. The pair have been collaborating on catering as of late, and have been invited into some pretty amazing homes recently to perform their duties in a big way. Continue reading
by Steven Doyle
Doug Pickering has announced that he is leaving Work, the Deep Ellum hot spot that has garnered so much attention with the work of Pickering’s BBQ finesse. with that news, Work will be shuttering this Saturday for a re-concept to a night club/ lounge. Continue reading