Dallasites Can Now Enjoy Pig Heads To Go, And Heim Barbecue Is Named One Of Texas' Best.

Welcome to The Spread, our weekly feature that aims to share all the area restaurant, food and beverage industry news that's fit to print. Except, this is the Internet, so space isn't a concern. Also: Good thing, because this is Dallas and this town always has breaking restaurant news going down like whoa.

This week, barbecue dominates the Dallas-Fort Worth food game.

For starters, there's Heim Barbecue's impending Fort Worth brick-and-mortar, which now has an official opening date. According to GuideLive, March 3, 2016, is the day slated for the Magnolia Avenue location to open its doors for lunch and dinner, with plans to be open all day, several days a week by July 1.

The news of Heim's opening date follows its inclusion in Texas Monthly's Top 25 new and improved barbecue joints in Texas, along with other area restaurants such as Slow Bone and Cattleack BBQ.

Meanwhile, the Dickey's Barbecue chain is getting a trendy new redesign. The company aims to revamp the look of its restaurants, starting with its Wycliff Avenue location in North Dallas. The changes will be mostly cosmetic, but the menu will receive some slight scaling down for cost effectiveness, according to Eater.

Then, over in Plano, a new barbecue joint called Winners BBQ has entered the catering world. Additionally, the restaurant now operates its 14th Street location full time, with offerings like meat by the pound or plate, loaded “MVP potatoes” and more.

Also in Plano, a fourth branch of Dude, Sweet Chocolate is headed to that city's downtown area. The shop will be located at 1016 E. 15th Street, close to other Dallas outposts like DaLat and Lockhart Smokehouse. Look for an opening next month.

Furthermore, Tre Wilcox (Top Chef) aims to build a culinary school in Plano. Tre Wilcox Cooking Concepts is planned for a space at Headquarters Plaza on Preston Road. The venture will have the feel of a TV cooking studio, with individual and group classes. An opening is slated for early next year.

In other chocolate news, a rare white cacao is now available at Rush Patisserie and CocoAndré. The bean, called Pure Nacional, was previously thought to be extinct almost a century ago. It is made into a high-cocoa butter chocolate called Fortunato No. 4, a 68-percent bittersweet couverture with more of a floral taste, according to Crave DFW.

On the food truck circuit, the sandwich slingers at Potbelly plan to roll out a proprietary truck in Dallas. The menu will include five of the company's most popular sandwiches, as well as a morning menu.

Speaking of eating on the run, CBD Provisions is now offering its pig head carnitas to-go. The dish will be offered now through the end of football season, and can feed groups of four to six people. The deal features the pre-roasted Berkshire pig's head, roja and verde salsas, radishes, lime wedges, guacamole, corn tortillas and housemade tortilla chips for $65.

Finally this week, some craft beer news: Audacity Brew House in Denton is celebrating its one-year anniversary this Saturday, October 24. More than a dozen Audacity brews will be available, including the brewery's first barrel-aged release, plus on-site screen printing from Pan Ector Industries. The event takes place at Harvest House at 7 p.m.

Oh, and Fort Worth's Collective Brewing Project also has a one-year anniversary celebration going down this Saturday. The day will include multiple brews, including Collective's first bottle release of its American Sour Red. The event takes place from 1 to 9 p.m.

Cover photo by Scott Mitchell. Got a tip for The Spread? Email us!

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