At Dallas’ new 18th & Vine, KC-style BBQ meets high cuisine from chef Scott Gottlich
If you follow my Facebook or Instagram feeds, you know I’ve posted about Dallas newcomer 18th and Vine more than once. If you’re wise enough to subscribe to DFW lux pub 360 West Magazine, you may have read my take on it already. If not, here’s why I love this place. At lunch, it’s KC native Matt Dallman’s a smoke-and-sauce menu. At night, when Scott Gottlich takes over the kitchen, the magic chef dust comes out and the plates sparkle with finesse. Smoked potato gnocchi and pan seared halibut? Oh, yes.