Lockhart Smokehouse is a texas bbq restaurant in Bishop Arts, Dallas.
Editorially verified May 25, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Shoulder clod cooked 18-20 hours over post-oak. Brisket with no sauce on butcher paper.
Tip: The shoulder clod is a Central Texas rarity worth ordering over brisket on your first visit if you have not had it.
Address: 400 W Davis St, Dallas, TX 75208
Chef Matt Balke's Bishop Arts neighbourhood restaurant in the former Bolsa space. Priced at $$$. Kitchen leans new american. At 614 W Davis St.
Order: Blue corn pancakes with cajeta drizzle; weekend brunch tasting menu.
Tip: Weekend brunch is the draw. Dinner is quieter and easier to book. The blue corn pancakes are on both menus.
Street tacos at the counter and, through a separate entrance, Purepecha: a prix-fixe tasting menu built on ancient Mexican techniques and corn imported.
Order: Al pastor tacos at the counter; if you can get into Purepecha, the eight-course tasting menu at $150.
Tip: Purepecha runs Thursday-Saturday by reservation only; the counter tacos are available all week without booking.
A Design District lunch institution that closes when the meat runs out. The smoked pork chop has built a cult following since the restaurant opened.
Order: Smoked pork chop, a cut most Dallas BBQ joints skip. Beef brisket by the half-pound.
Tip: Lunch-only, closes by 3pm or earlier. The pork chop sells out before noon on Saturdays.
Chef Matt Balke's Bishop Arts neighbourhood restaurant in the former Bolsa space. Priced at $$$. Kitchen leans new american. At 614 W Davis St.
Order: Blue corn pancakes with cajeta drizzle; weekend brunch tasting menu.
Tip: Weekend brunch is the draw. Dinner is quieter and easier to book. The blue corn pancakes are on both menus.
The all-day French brasserie from Culinary Director Bruno Davaillon and co-founder Stephan Courseau, opened in Preston Center in June 2025. Located in Uptown.
Order: Steak frites; croque-monsieur at lunch.
Tip: The patio is the destination on warm evenings. Weekday lunch is relaxed; weekends fill from noon.
An Oak Cliff Tex-Mex hole-in-the-wall on W Illinois Avenue, serving loyal customers since 1949. Open mon-thu 8am-10pm, fri-sat 8am-11pm, sun 8am-10pm.
Order: Cheese enchiladas with chili gravy. The combination plate is the reason regulars drive across the city.
Tip: This is a cash-friendly neighbourhood place. Parking fills early on weekends. Worth the wait.
The Dallas location of the family-run Richardson BBQ favourite, opened in 2025 near Inwood Village in the former Sonny Bryan's space. Located in Uptown.
Order: Brisket; burnt ends on Fridays; house-made sausage.
Tip: Burnt End Friday attracts queues by 11:30am. Show up at open on a weekday for the calmest experience.
