A new restaurant slated to hit Oak Lawn in October has a bold mission: serving Kansas City-style smoked meats within the confines of Texas barbecue territory. 18th & Vine owners and KC natives Matt and Kimi Dallman have wisely enlisted the help of Scott Gottlich, chef-restaurateur behind The Second Floor and the former Bijoux, to help them win over the hearts and tastebuds of Dallas diners at their new restaurant on Maple Avenue.
The menu includes traditional KC-style 'cue and sides alongside more chef-driven fare like "pit-fired" oysters, the oh-so-trendy cauliflower "steak," and composed entrees like gnocchi with pulled rib meat. (Kansas City-style barbecue is a pretty broad category, including many different types of meats and cooking methods, but typically includes a sweet, thick, tomato-based sauce.) Craft cocktails are made with unusual ingredients like smoked gin and pineapple shrub, but there's also a healthy supply of barbecue's best friend, beer — or bubbly, if you swing that way.
The upscale, table-service spot will be open for lunch and dinner, and it's also got an upstairs bar and live music venue called The Roost with a separate menu of snacks.
Peruse the food and drink menus for both 18th & Vine and The Roost, below, and stay tuned for the October 6 opening.