Brian Rudolph calls what he and his wife are doing at FM Smokehouse “Gastro-Tex,” a play on the gastro pub phenomenon. I only have one word for it - good. OK, maybe two words. Damn good.
“Classic dishes gone quirky,” is what Rudolph calls the FM Smokehouse menu. “We take traditional, local food and build it up right in a casual atmosphere with a good beverage program.”
It’s a really good beverage program actually. They have the largest whiskey collection in Las Colinas, including sixteen Texas whiskeys, and they have the best beer selection in a ten mile radius. FM Smokehouse has forty-two beers on draft. Twenty-eight of those are from Texas.
As for the menu, well, Rudolph prides himself on the fact that everything is made in house except for the Challah burger buns. They even grind the meat for their burgers (90% sirloin, 10% pork fat). “I’m not a fan of Solent pink,” teases Rudoph. “I want to know what's in my food. We're for people who want to be adventurous with their food but also who want to know what’s in it.” Their tortillas and empanadas are made in-house, from the very same dough in fact. Even the ice cream for their desserts is homemade.
When FM Smokehouse first opened, Rudolph and his wife began by focusing just on BBQ. “But Texas cuisine is so much more,” Rudolph says. All of the food is influenced by smoke and Texas, and some benefits from Mexican influences as well. Most importantly though, everything is done with some sort of creative twist, including the fact that many of the sauces are made with beer. Rudolph says he likes to deconstruct dishes and then reconstruct them just right.
Appetizer menu highlights include the Cabrito Street Taco-ettes, three smoked goat meat tacos with cilantro and crumbled queso fresca on housemade half corn/half flour tortillas; Wild Boar Empanadas, two empanadas stuffed with smoked boar, roasted pepper; and cheese served with a (512) Pecan Porter reduction with tomato relish.
If you’re thinking, “too gamey for me,” think again. Neither were gamey and both were tender and delicious.
As for entrees, the BBQ Trinity Plate is an excellent bet with sliced brisket smoked with spicy BBQ sauce, smoked pulled pork with southern mustard sauce, and homemade, spicy sausage with honey bourbon sauce, served with tri-color cole slaw, and Santos borracho beans.
The meats were flavorful and melty, and the companion sauces were spot on. It was fun to have a different dip for each meat, which were paired so perfectly as to really change the flavor of the meat itself.
But the real star on the menu is the Chicken Fried Steak. Before you turn up your nose, hear me out. FM Smokehouse’s version is prime rib smoked rare, battered and fried and served with bacon mashed potatoes and white pepper gravy. It’s not an exaggeration to say I gasped when I tried it.
No dried out, hammered flat, cheap piece of meat fried to death to cover the lack of taste and texture. Instead, it was a ridiculously tasty cut of meat in a crisp, yummy crust with a rich, seasoned gravy on top. Heavenly.
The Smoked Brussels Sprouts in IPA Sauce from the side’s menu are also not to be missed. They were tart and citrusy and super tender, the way Brussels sprouts should be.
Regardless of what you have to eat at FM Smokehouse, be sure to leave room for dessert, particularly the Croissant and buttermilk biscuit pudding topped with candied pecans and Whiskey sauce and (512) Pecan Porter Ice Cream. I don’t even like bread pudding, but I sure liked this. The combination of textures and flavors was a lovely treat and a welcome taste after the smoky, spicy, savory seasonings of the meal.
Rudolph studied engineering when he was in college. So, when he can't find what he wants, like the perfect tortilla or flavor of ice cream, he creates it himself. “Not having a culinary background has helped me because I don't have any preconceived notions,” says Rudolph. “I don't know how to do it ‘right’.” So he has to be creative and figure things out for himself. So far, for diners at FM Smokehouse, he’s been figuring them out deliciously.
New barbecue joint Crossbuck will open in Farmers Branch, with familiar pitmaster
10:12 AM on May 17, 2021 CDT
The co-owner and original pitmaster of Lockhart Smokehouse in North Texas is opening a new restaurant in Farmers Branch named Crossbuck BBQ.
Owner Tim McLaughlin’s restaurant on Spring Valley Road is about a mile and a half from Galleria Dallas and is expected to open in fall 2021. It’s named for the X-shaped railroad crossing sign called a crossbuck.
“It’s the crossroads of American barbecue: what I consider the best of the best,” McLaughlin says of his coming-soon restaurant. “I’m going to take inspiration from around the country.”
That means Memphis-inspired pulled pork saucy ribs in honor of barbecue joints in the Midwest and brisket cooked low and slow, with peppery bark, popularized in Central Texas. He also plans to sell smoked salmon.
McLaughlin is from St. Louis, but he has spent the past 13 years in Texas. At Lockhart Smokehouse, his food honored the barbecue traditions from Kreuz Market, a more-than-100-year-old business in Central Texas. He remains a co-owner at Lockhart but is striking out on his own with Crossbuck to explore other styles of barbecue.
“I know people love Texas barbecue. And I love Texas barbecue,” he says. “I just think that Dallas, being such a transient city . there is a need for a pulled pork sandwich and some saucy ribs.”
“I am really, really excited to show the city of Dallas my style of barbecue,” he says.
I’m calling it: This Fort Worth shop is the best new barbecue joint in North Texas
He’s going to try to eliminate one notable Texas barbecue tradition: that long line. At some popular barbecue joints, customers wait 30 minutes. At others, barbecue fanatics inch along for two hours or more. McLaughlin says he wants to put a higher number of staff members behind the counter, then cut down on the chit-chat.
“I don’t know that people want to wait in long lines anymore,” he says. He’s speaking specifically about the coronavirus pandemic, which encouraged customers to social-distance.
“I think people have gotten really accustomed to getting food in a quick and friendly and efficient manner,” he says. “We’ll still spend 16 hours on briskets and pork butts. . [But] that big, intimidating conversation you have with the pitmaster: We’re going to cut that out.”
He’s still finalizing the menu, but sides might include mac and cheese with Vermont white cheddar potato salad with chopped brisket baked beans with Hatch chiles and a daily vegetable. (And, gasp! Crossbuck will serve salad. That’s not typical of many barbecue joints around here.)
The meat will be cooked on two 15-foot smokers being fabricated by M Grills in Mesquite.
McLaughlin picked the location, on Spring Valley Road near Midway Road, because he considers it a central point for Dallas and its suburbs. The area isn’t saturated with brisket joints yet, though Crossbuck will be neighbors with Cattleack Barbeque, which was named the No. 3 barbecue restaurant in Texas by Texas Monthly in 2017. (A new top 50 list is expected to land in late 2021.)
Before McLaughlin was a pitmaster, he taught cooking classes at Le Cordon Bleu in Dallas. He’s most comfortable with French and Asian cuisine, and he wants his smoked meat to have bold flavors. He doesn’t plan on playing by the so-called rules, which means his brisket rub will have lots of ingredients, not just salt and pepper.
“That’s what I consider my style of cooking,” he says: “bold, strong and funky flavors.”
Crossbuck BBQ is expected to open at 4400 Spring Valley Road, Farmers Branch, in fall 2021.
Smoky And Tender Texas Sausage Recipe
How can you make Texas sausage at home that replicate the big, smoky flavor and tender texture that you find at authentic BBQ joints? With this Texas sausage recipe you'll learn the secret! Sausages are one of my favorite things to eat, and I am a firm defender of their status as an artisan food. However, you shouldn’t let that intimidate you from trying them at home. It’s true that sausage making requires an initial investment, but once you have the proper tools you can create beautiful sausages that you will appreciate so much more because you will understand the craftsmanship that goes into them.
Executing this great Texas sausage recipe is a smart way to start because making these will teach you the basics not just of grinding and stuffing sausages, but also of the processes of smoking and blooming. Since the seasoning of Texas sausages is quite straightforward, you can focus on the technical aspects of the craft without worrying about perfecting a fussy flavor profile. I suggest that you do some research before going to the store to select equipment like a grinder or smoker. There is such a wide range of products available that you want to make sure you get your money’s worth by choosing the items that best fit your needs. On the blog we’ve already covered Smoked Venison Summer Sausage, but today let’s focus on the Texas Sausage recipe.
Pitmaster: Tyler Frazer, 49
Method: Mesquite and oak blend indirect-heat pit
Pro tip: Go on Thursday for green-chile mac and cheese.
Tyler Frazer is at the heart of the operation, greeting customers and making recommendations—a lot of time and care go into the food and overall experience here. When we arrived, a little before noon, and joined the crowd of locals, it was the thick cuts of brisket that grabbed our attention. Equally as good were the tasty pork ribs, and while they weren’t the meatiest we’ve ever had, their distinct mesquite flavor held on right down to the bone. The runner-up was the black-peppercorn sausage. After you pick up your order, belly up to the garnish stand for assorted peppers and pickles. For sauce lovers (it’s okay, we know you exist), neither the regular nor the hot option will let you down. Rating: 4. 2014 Paramount, 806-331-2271. Tue–Fri 11–7:30, Sat 11–6 or till meat runs out.
Best BBQ in Dallas
If you are looking for something to awaken your tastebuds, Lockhart Smokehouse has got you covered. Their popular Kreuz sausages are the star of the show, along with their magical deviled eggs that are packed with flavourful meat. At Lockhart Smokehouse, you can easily satisfy your hunger for scrumptious Barbecue.
- 400 W Davis St, Dallas, TX 75208, United States
- +1 214 9445521
- 11:00 am – 9:00 pm, Monday- Sunday.
Off the Bone Barbecue
Just as the name suggests, if you are looking for premium ribs that slide right off the bone, this is the place to be. Off the Bone is a traditional barbecue restaurant with a gourmet twist. Its specialty is the wonderful melt-in-your-mouth peanut-smoked ribs.
This place is the true meaty heaven. So, what are you waiting for, and head down to off the bone for their legendary ribs? You don’t want to miss out on the hype.
- 1734 Botham Jean Blvd, Dallas, TX 75215, United States
- +1 214 5659551
- 11:00 am – 4:00 pm, Monday – Wednesday. 11:00 am – 7:00 pm, Thursday – Saturday. Sundays are closed.
Terry Black’s Barbecue
One cannot imagine going to Dallas and not trying the amazing Terry Black’s Barbecue. Eating here feels like eating at an old western Saloon. Not only the atmosphere but also the food is reminiscent of the good old Wild West.
Here, you will get a hearty serving of all types of pit-smoked protein, you name it, juicy briskets, saucy sausages, tender ribs, pork chops they have it all!
- 3025 Main St, Dallas, TX 75226, United States
- +1 4693990081
- 11:00 am – 9:00 pm, Monday- Thursday. 11:00am – 9:30 pm, Friday- Saturday. 10:00am – 9:00pm, Sunday.
Craving for more barbecues? Just cannot get enough of smoky charred beef? Well, you and I are on the same page. Pecan Lodge can satisfy the hungry foodie. Pecan Lodge has something for everybody with its vast range of smoked meats to its delectable peach cobbler.
Their specialty is ‘the hot mess,’ which is shredded beef brisket blanketed with a generous serving of cheese and garnished with butter and green onions. It truly is the winning item on their menu.
- 2702 Main St, Dallas, TX 75226, United States
- +1 2147488900
- 11:00am – 8:00pm, Monday- Sunday.
This spot is one of a kind. The reason is that it is only open for two days a week but do not despair, Cattleack Barbeque has the finest branded meats to offer, they believe in quality over quantity.
So, it is safe to say that they have lines forming outside their restaurant. Everyone wants to get a taste of their exquisite smoked and charred meats. After all, it is the top-tier barbecue spot in Dallas.
- 3628 Gamma Rd, Farmers Branch, TX 75244, United States
- +1 972 8050999
- 10:30 am – 2:00 pm, Thursday – Friday.
Baby Back Shak
You know a place is good when they win an award for the best ribs in Dallas. Baby Back Shak might seem out of the ordinary, but that’s their specialty. The owner of this remarkable restaurant lived in Tennessee as well as Memphis and then Dallas.
Three cities celebrated for their Barbecue combined into one flavourful offering is what Baby Back Shak is all about. Plus, they have a unique Shak Rub that gives their meat its original taste.
- 1800 S Akard St, Dallas, TX 75215, United States
- +1 2144287427
- 11:00 am – 5:45 pm, Monday- Thursday. 11:00am – 6:45 pm, Friday- Saturday. Sundays are closed.
Ferris Wheelers Backyard & BBQ
A place completely out of the box, Ferris Wheelers Backyard and BBQ, combines a colorful environment and amazing Barbecue.
Their specialty is the communal style of dining where everyone can get to know each other, devour delicious meat and enjoy the view of the Ferris wheels. It just does not get any better than this.
- 1950 Market Center Blvd, Dallas, TX 75207, United States
- +1 2147414141
- 11:00am – 10:00pm, Monday- Sunday.
Slow Bone BBQ
An inclusive spot for meat lovers as well as vegetarians, Slow bone BBQ offers a variety for all kinds of foodies. Their meats are slowly smoked and cooked to perfection.
Slow bone is not your traditional Barbecue spot they have a unique menu with specials every single day of the week! Plus, only four of their sides consist of meat. So, any vegetarian out there should have this spot on their radar.
- 2234 Irving Blvd, Dallas, TX 75207, United States
- +1 2143777727
- 11:00 am – 2:30 pm, Monday – Sunday.
A giant establishment with even bigger portion sizes, Lakewood Smokehouse, is not here to play. The food, environment, and bar are the epitome of the perfect barbecue spot.
Lakewood has a laid-back atmosphere where you can enjoy your company and food to its fullest. They have a large menu and countless options to choose from, making it one of the best spots. Their smoked burgers and brisket cheesesteaks are some of the best items on their menu.
- 1901 Abrams Rd, Dallas, TX 75214, United States
- +1 9726777906
- 11:00 am – 8:30 pm, Monday – Sunday.
18 th & Vine
A fancy twist to the traditional Barbecue, 18 th & Vine focuses on the finer things in life. They offer private dining while everything served is plated in a very delicate and beautiful manner.
But do not confuse this with tiny portions, 18 th & Vine is a firm believer in serving quality and quantity to barbecue fanatics. The taste is simply exquisite.
How barbecue takes over the Thanksgiving dinner table in Texas
The most legendary , most iconic food in Texas is probably barbecue, so it should surprise absolutely no one that Texans have brought their beloved slow-roasted and smoked meats to the Thanksgiving dinner table.
The average Texan isn’t a pitmaster so this is one Thanksgiving tradition that’s harder to prepare at home. But in the lead up to Thanksgiving, barbecue joints across the state step up to offer a bevy of dishes for the reluctant cook and barbecue enthusiast alike.
Turkey can be one of the most time-consuming — but arguably the most necessary — Thanksgiving dishes to prepare. Going the barbecue route takes the stress out cooking the perfect turkey. One of the most famous barbecue spots in Houston, Killen’s Barbecue, offers 17-pound smoked turkeys, which Houstonia writes exudes aromas of “hickory, mesquite, oak, and pecan.” Miller’s Smokehouse in Belton pit smokes whole turkeys for Thanksgiving.
According to Texas Monthly, the smoked turkey craze might have begun in Fort Worth in 1936, when a woman known only as Mrs. Potisham advertised her recipe in a local newspaper. By 1946, barbecue restaurants began adopting it onto their menus. Since then, smoked turkey has become a staple alongside pulled pork, brisket, and beef ribs.
Every year, list after list of Texas barbecue restaurants appear online detailing the numerous barbecue dishes that Texans can add to the dinner table: smoked sausage, turkey legs, smoked ham, pork shoulder, pork ribs, and turkey breasts. If you want to simplify Thanksgiving by letting the masters cook it for you, there very likely is a barbecue restaurant in Texas that has your back. The only work that is required is the pickup.
But there are also plenty of Texans who find ways to bring barbecue to the table through their own handiwork: Mexican flavors and ingredients permeate all aspects of Texas cuisine, and around Thanksgiving, you’ll find families of all backgrounds get together to make tamales by hand, in a gathering called a tamalada. Slow cooked brisket tamales are a particular favorite, another nod to the fact that Texas is famous for its barbecue brisket.
Brisket might be the classic option, but around this time of year, tamales filled with shredded pork, chicken, sweet corn, black mole, black beans and cheese, red chilies, or fish are all popular varieties. As Eater puts it: “Tamales are really Texas’s best holiday dish.” Tamales are so popular in places like Houston on Thanksgiving and Christmas that some restaurants have to prepare for the so-called “tamale rush.”
Today, it’s surprisingly easy to add a little bit of that Texas smoke to your turkey no matter where you live: In an interview with The Manual, John Lewis, of Lewis Barbecue fame, says that barbecue obsessed homecooks can smoke their turkey on a grill, or add liquid smoke to the turkey brine. Pitmaster Matt Dallmann, of 18th and Vine BBQ in Dallas, takes a slightly different approach: He first smokes his Thanksgiving turkey for several hours before frying it, in order to “seal in the juices.” A Texas style smoked turkey might also be seasoned with a barbecue rub consisting of chili powder, black pepper, cumin, and paprika, or a similar combination of spices.
When it comes to sides, there are other, barbecue adjacent, ways that Texans add verve to Thanksgiving dinner: A classic Thanksgiving dish, brown sugar glazed sweet potatoes, gets a Texas twist with the addition of bacon. Cornbread (a classic barbecue and Thanksgiving side) sometimes gets a kick from sliced jalapeños, while spicy chorizo — of which Texans are especially fond — tossed with cornbread and herbs is a popular variation on classic stuffing. And the signature ingredient in Texas-style mac and cheese is roasted poblano or green chilies. In fact, it doesn’t seem to be a Texas Thanksgiving dinner without a spicy kick somewhere on the table.
Even dessert can’t escape the reach of Texas barbecue’s influence: The smoky flavors of barbecued meats find the perfect pairing in bourbon infused pecan pie.
In Texas, barbecue is a way of life, not just a Thanksgiving tradition. But if you want to embody the spirit of Texas barbecue during the holiday season, it’s clearly easy enough. Whether you prefer the traditional turkey infused with barbecue spices or you adapt a slow-cooked brisket recipe for tamales, a Texas Thanksgiving is within your grasp, no matter where you live.
Pappas opens handsome new BBQ smokehouse with Southern twang in Plano
UPDATE 9/17/2019: The restaurant is now open.
There's a new barbecue spot coming to town from an acclaimed restaurant name: Called Pappas Delta Blues Smokehouse, it's an upscale barbecue restaurant from Houston-based Pappas Restaurants, which owns Pappadeaux Seafood Kitchen, Pappas Bros. Steakhouse, and Pappasito’s Cantina.
It'll be located in Plano at 3916 Dallas Pkwy., in what used to be a Bone Daddy's, and is slated to open in September. This is the second location the original opened in Webster, Texas, in 2017.
According to a release, Pappas Delta Blues Smokehouse offers a new twist on the barbecue experience with Southern classics, full service, and a polished environment.
- Aged hickory-smoked USDA Prime beef brisket from Creekstone Farms
- Jalapeño & Cheddar Sausage
- Smoked Berkshire Pork Belly
- St. Louis Style Ribs
- Big Boy Beef Rib
The release says that their meat is butchered and slow smoked in-house daily.
Meats are served with two sides, pickles, and onions. You can get combo plates as well as a family-style feast.
Southern classic sides include:
- Pit-Smoked Pork & Beans
- Poppy Seed Cabbage Slaw
- Buttered Collard Greens & Turnips
- Mac & Cheese with buttered cracker crust
In addition to barbecue, there are also USDA Prime, dry-aged steaks as well as composed entrees such as blackened Mississippi catfish with chile lime butter a half or whole bird serving of Tim's crispy buttermilk fried chicken with a mix of white and dark meat and grilled salmon with bourbon maple glaze.
There are also appetizers, salads, soups, burgers, and sandwiches. Southern fried green tomatoes come with peppercorn ranch and goat cheese. Deviled eggs come with smoked pork belly, pickled onions, and Crystal hot sauce. Smoked chicken gumbo comes with beef sausage and white rice.
A full-service bar will feature an extensive American whiskey selection, cocktails such as a frozen whiskey smash, tapped and bottled brews, and wine by the glass or bottle.
New restaurant puts its spin on Central Texas-style BBQ — with a twist
Need any more proof that Houston's barbecue boom won't be slowing down any time soon? Consider the way some of Houston's biggest restaurant names are jumping on the trend.
First, it was Johnny Carrabba partnering with pitmaster Leonard Botello IV to bring Brenham's acclaimed Truth BBQ to Washington Avenue. Now, Pappas Restaurants, the company behind the 18-unit Pappas Bar-B-Q chain (among 90 locations across eight states), will be putting their own spin on Central Texas-style barbecue — with a twist, of course.
The company's latest concept, Pappas Delta Blues Smokehouse, which opens in Webster next week, marries barbecue with Southern comfort food in an environment that constitutes a step up in quality from Pappas Bar-B-Q.
On the food side, that means using USDA Prime brisket from Creekstone Farms — the same supplier for Texas Monthly top 50 joints like Franklin Barbecue, CorkScrew BBQ, and Pinkerton's Barbecue — plus St. Louis-style pork ribs, smoked Berkshire pork belly, two styles of sausage, and the mandatory "big boy beef rib." Comfort food options include chicken fried steak, fried chicken, and catfish (fried or blackened) alongside steaks: specifically, a Prime ribeye and a pepper-crusted filet. Think of it as one part Pappas Bar-B-Q, one part Pappas Meat Co. (the company's casual steakhouse that closed last year), one part Pappadeaux, and a heavy dose of new items created by the company's R&D chefs.
“There are a certainly a growing number of barbecue restaurants in the region, and while we’ve been highly successful with Pappas Bar-B-Q and our other concepts, much of that success is due to our willingness to adapt and change,” said Pappas director of marketing Christina Pappas in a statement. “Delta Blues marries a lot of what we do best—from exceptional service to innovative recipes—in one brand new restaurant.”
Unlike most other barbecue restaurants where diners wait in line to order from a counter, Delta Blues will offer table service. In addition, the restaurant will offer a full bar with a focus on beer, cocktails, and an extensive selection of American whiskey. The opening spirits list even includes three varieties of the highly-coveted Van Winkle bourbons: the 10-year ($45), the 12-year ($50), and the Pappy Van Winkle 20-year ($75).
“This restaurant is really a new way to experience barbecue,” Pappas added. “When serving Prime brisket, you can’t serve it on trays. Beautiful food should be served in a manner and environment that equals the food. That’s exactly what we’re trying to do with Delta Blues.”
Pappas' contention that Prime brisket can't be served on trays will come as a surprise to the upper tier barbecue joints that do it every day (Killen's, CorkScrew, Pinkerton's, the Pit Room, etc), but the quality of ingredients that Delta Blues utilizes will be something new for its location. Certainly, the combination of smoked meat and steak has proved a winning one for Killen's STQ.
Will Pappas find a similar level of success? Diners will get the chance to find out for themselves starting November 1.
Pappas Delta Blues Smokehouse, 19901 Gulf Freeway Webster, TX 77598 Hours TBA.
All-star Texas chef cooks up new Hill Country bistro near Austin
An acclaimed Texas chef is tantalizing the Austin-area restaurant scene with a new eatery in Wimberley.
Chef Ryan Hildebrand stunned Houston in November 2019 when he exited his famed FM Kitchen & Bar. Now a newly minted Wimberley resident, Hildebrand is collaborating with two childhood buddies on Hildee’s Dine-Inn, with the name incorporating his and his grandfather’s nicknames. Hildebrand describes the concept as a “Hill Country bistro.”
“I can’t really think of a word other than bistro that leaves it open to interpretation. I don’t love the word bistro, but it gives you the ability to do everything,” Hildebrand tells CultureMap. “I used to call it a smokehouse, but people would immediately think that it’s a barbecue restaurant. And that’s not what it is at all.”
Hildebrand says he and his wife and their two young daughters settled in Wimberley after regularly visiting the Hill Country town as a getaway destination when they lived in Houston.
The chef has been working as hospitality consultant since his departure from FM Kitchen & Bar. He and his business partners purchased an undeveloped 1.6-acre plot in Wimberley a little over a year ago as a potential restaurant site. Today, Hildebrand is juggling this new venture and his consulting projects.
“I’m at a point in my career where I really wanted to step back into the kitchen a little more and get back to the roots of why I started all of this,” says Hildebrand, a graduate of the Culinary Institute of America.
Renderings for Hildee’s, which will be on Winters Mill Parkway near Blue Hole Regional Park and Cypress Creek, show a no-nonsense rectangular structure with a rustic-looking brown exterior, a large outdoor porch, and a minimalist interior supplying plenty of natural light pouring through large windows.
Austin-based Maker Architects is designing the restaurant. The firm’s other work includes Vinaigrette, the South Congress and Kimber SOCO hotels, and Central Machine Works.
Hildebrand says the restaurant, with more than 5,000 square feet of indoor and outdoor space, will feature a full kitchen as well as a full bar with cocktails, wine, and beer. It’s being geared toward brunch, lunch, and dinner service, as well as small private events like wedding rehearsal dinners.
Hildee’s menu will marry inspiration from both FM Kitchen & Bar and Triniti, the now-shutterd high-end Houston eatery where Hildebrand was chef. The new Wimberley spot will blend the laidback vibe of a smokehouse with touches of fine dining, Hildebrand says.
“I don’t want it to be uncomfortable. It’s very casual, very comfortable — just like Wimberley,” he says. “I really wanted to do something that worked well in Wimberley, that people can enjoy when they’re coming off the river or they’re camping and hiking or they want to have a nicer dinner.”
Items on the Hildee’s menu will include soup, salad, steak, brisket, smoked salmon, trout, quail, venison, fajitas, black pepper potato muffins, and burnt-ends rangoon. Hildebrand also plans to offer weekend picnic baskets packed with foods like fried chicken and fixins.
“We’re doing a style of restaurant that nobody else is doing out there,” Hildebrand says.
Construction on Hildee’s is tentatively set to start in February, with the restaurant on track for a July or August opening, according to Hildebrand. The restaurant, staffed by roughly two dozen people, will operate Wednesday through Sunday.
Diners at Tanglewood Grille can enjoy delicious dishes, like hand-cut steaks, build-your-own burgers, fresh seafood and farm-to-table greens, along with classic cocktails and a variety of craft beers. (Gate E23)
Enjoy Italian cuisine through a combination of local foods and traditional family recipes with Gavi&aposs house-made pizza, pasta, and antipasti. (Gate E14)
Q, developed by chef Greg Gatlin, includes Texas barbecue staples such as brisket, ribs and Texas sausage. A glass-enclosed smoke room and on-site pitmaster highlight the culture of classic Texas BBQ. (Gate E2)
Head to Pappadeaux Seafood Kitchen if seafood is what you’re after or for a more casual meal, Pappasito’s Cantina offers solid Tex-Mex cuisine and margaritas. (Gate E3 &ꃡ, respectively)
More choices in Terminal E:
Auntie Anne’s - Gate E12
Beerhive - Gate E1 (Temporarily Closed)
CIBO Express Gourmet - Gates E2, E5, E10, E12, E18, E22, & E24
Cinnabon - Gate E12
Custom Burgers - Gate E2
Double Beer & Whiskey Garden - Gate E5 (Temporarily Closed)
Dunkin’ Donuts - Gate E11
Einstein Bros. Bagels - Gate E1
Houston Wheelhouse - Gate E19
Nature’s Kitchen - Gate E24 (Temporarily Closed)
Nestle Tollhouse - Gate E12
Panda Express - Gate E1
Ruby’s Diner - Security Checkpoint
Starbucks - Gates E2 & E24
Tagliare - Gate E1
The Market by Villa - Gate E1
Wendy’s - Gate E24
World Nectar - Gate E1 (Temporarily Closed)
Yogen Fruz - Gate E1 (Temporarily Closed)
Yume - Gaet E11
Zori Bistro - Gate E24