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Savor Something Smoky at 18th & Vine

11.03.2015 by: Jo Firth
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In the South, good barbeque is an art form. There are different techniques, sauces, and styles, all defined by region and preference. Although we have our own way of doing things here in Texas, there’s certainly something to be said for embracing other traditions with ready appetites.

Enter 18th & Vine, a brand-new bar and barbeque joint that brings authentic Kansas City-style barbeque to Dallas. For those not familiar, Kansas City barbeque typically refers to slow-smoked meats topped with a sweet, molasses-based sauce, and the result is nothing short of delicious.

18th & Vine's old-fashioned upstairs bar, The Roost, is the perfect place for relaxing with a pre-dinner drink. 

At 18th & Vine, the atmosphere complements the cuisine: laid-back, homey, and casual. Even better, the renovated house hosting the restaurant also boasts a delightful upstairs bar called The Roost, where the walls are plastered with images of historic jazz musicians and the drinks are poured strong. If you have the time, definitely pay The Roost a visit, and order the Horsefeather, which features a delicious blend of rye whiskey, lemon juice, house ginger syrup, bitters, and soda. It’s slightly reminiscent of a classic Sazerac, but with a modern twist that will leave you craving more.

The Horsefeather is a wonderful whiskey-based cocktail that's easy to drink and sure to satisfy. 

If your tastes lean more toward all things classic, order the House Old Fashioned. It’s made with bourbon, molasses, orange bitters, and walnut extract, and it fits perfectly with the vintage atmosphere you’ll find in The Roost. 18th & Vine is named for a famous Kansas City intersection known for making jazz history, so it’s only fitting that you sip a classic cocktail while taking it all in.

Order the House Old Fashioned for a simple, classic cocktail rooted in tradition. 

The Roost also features its own limited menu of appetizers, and every item is worth a try. We recommend kicking off your meal with an order of Smoked Stuffed Jalapeños, which are stuffed with cream cheese, wrapped in prosciutto, and served with a side of mango chutney that adds just the right hint of sweetness. They’re smoky, spicy, and sweet all at the same time, and you’ll wish you could order them as a meal alone.

Smoked Stuffed Jalapeños may seem like a simple appetizer, but the addition of mango chutney really makes them pop. 

When it comes to the main course, head downstairs and let 18th and Vine show you the joys of Kansas-City style barbeque. Their menu features a variety of meats, all slow-smoked, and you can even order most items to suit a particular preference. For example, their Brisket—which is divine—can be ordered trimmed or untrimmed, depending on how much marbling you prefer, or you can order Burnt Ends alone if you’re a fan of the blackened bits.

Brisket at 18th & Vine is slow-smoked to tender perfection, and served with your choice of a sampling of sauces. 

Ribs are another solid choice, because they’re both sweet and smoky. 18th & Vine also offers two sauce options, including a sweet, syrupy Kansas City sauce that contrasts what we’re used to here in Texas. Order a side to go with your meat of choice—we recommend either the Texas Fried Okra or Jalapeño-Cheese Grits—and you’ll be full in no time.

Ribs are the perfect combination of sweet and savory flavors, thanks to 18th & Vine's KC-style, molasses-based sauce. 

Texas Fried Okra features fresh okra, battered and fried whole to crispy, golden perfection. 

18th & Vine also offers a selection of desserts, but don’t be surprised if you’re too stuffed from the delicious barbeque to enjoy them. If you do manage to save room, go with the Fried Apple Pie and finish your meal indulgently. Or, pack it up to go and enjoy a sweet treat later. Either way, 18th & Vine has something on the menu to suit every taste and mood.

{18th & Vine Official Site}

TAGS : Oak Lawn/Cedar Springs , 18th & Vine