This Way In >>

BBQ and grilling guru Steven Raichlen visits new Dallas’ 18th & Vine BBQ, Nick & Sam’s Steakhouse



18th and vine bbq dallas copyright Michael Hiller-10 18th and vine bbq dallas copyright Michael Hiller-10 18th and vine bbq dallas copyright Michael Hiller-10 18th and vine bbq dallas copyright Michael Hiller fwfwf central market heim bbq dinner copyright Michael Hiller-6 18th and vine bbq dallas copyright Michael Hiller-12 18th and vine bbq dallas copyright Michael Hiller-13 18th and vine bbq dallas copyright Michael Hiller-15 18th and vine bbq dallas copyright Michael Hiller-16 18th and vine bbq dallas copyright Michael Hiller-19


A couple of weeks ago, cookbook author, TV personality and James Beard Award winner Steven Raichlen, in town for a private American Express event, joined me at a couple of notable Dallas restaurants for a quick beef fix.

First up: Nick & Sam’s Steakhouse, for a taste of chef/partner Samir Dhurandhar’s ultra-premium Japanese Ohmi, Miyazaki, Hokkaido and Kobe beef.

“This is really something special,” Raichlen told me. “I thought Wagyu was as good as it gets, but this is a whole other dimension.” An off-the-menu special at Nick & Sam’s, the super prime beef rates higher than Kobe beef’s marbling scale goes…and so does its super-premium price (the Hokkaido “snow” beef, noted for its snowy white intramuscular marbling, sells for $63 an ounce).

The following day, we popped into newcomer 18th & Vine, a classy new restaurant on Maple Avenue that blends Kansas City-style barbecue (ribs, sausage, brisket, chicken) from pit master Matt Dallman with fancy chef dishes like gnocchi with pork rib tips and smoked cauliflower steaks with herb oil from former Bijoux chef Scott Gottlich.

“This is better than most of the barbecue in Kansas City,” Raichlen told Gottlich and Dallman. “You guys have a winner on your hands.”

I’ll have more to share with you about 18th & Vine next week…



Haywire Plano
The Ranch Las Colinas

Recently Published


Fogo de Chão has added a prime porterhouse steak to its full churrasco experience! But just for a limited time

Fogo’s new prime, dry-aged strip steakFogo’s new ...


A new Argentinian steakhouse is opening in former Tillman’s Roadhouse space, with Tacos Mariachi owner Jesus Carmona on board

Tacos Mariachi impresario Jesus Carmona is teaming up with Mexico ...


III Forks has shuttered its big, brash North Dallas steakhouse palace

III Forks, the tall, three-story beacon of prime beef along the ...


Chocolate Bacon Bourbon Cake is just one reason you should check out a new menu that chef Stephan Pyles created for Fireside Pies

Dallas chef Stephan Pyles has teamed up with Fireside Pies to ...


TV chef Amanda Freitag opens her first Dallas restaurant

Chef Amanda Freitag and business partner Hospitality Alliance have ...


Texas-born Church’s Chicken now comes in retro-cool Go-Box family meal packages

You’ll quarter no argument from us about whether ...


Haywire restaurant in Plano and The Ranch at Las Colinas are throwing two big Texas whiskey dinner parties this month

Haywire restaurant in Plano and sister restaurant The Ranch at Las ...


Greenville Ave’s beloved Alamo Club reopens with renewed focus on dinner and food

Restaurateur and all-around good guy Austin Rodgers sends word ...


Central Market flew in fresh Hebridean Scottish salmon and ice creams for this September 1 video cooking class with the National Chef of Scotland

Central Market stores and Scotland chef Gary Maclean will present a ...