Hickory

Kent Rathbun is one of the most highly acclaimed chefs and restaurateurs in DFW.  Both Jasper's and Abacus have been highly acclaimed by critics and diners alike.  He recently opened up Hickory, which is a causal restaurant that he describes as a "modern Texas roadhouse."  The menu is intriguing and serves up several Texas favorites, including barbecue, burgers, chili, and tacos.  Since it opened in June, I have dined there a couple of times and had the opportunity to sample several of the items.

Hickory Waffle Fries

For appetizers, the restaurant has several options with a twist on the traditional, including chili, fried green tomatoes, charred corn bread, Hickory waffle fries, and smoked sausage fondue.  I have sampled the Hickory waffle fries and the charred corn bread.  The corn bread is delicious and served with honey butter.  The Hickory Waffle Fries are topped with Maytag blue cheese, bacon, and scallions.  If you have ever had Rathbun's Maytag blue cheese potato chips at Jasper's, then you will notice that the Hickory waffle fries are basically the fry version of this dish.  The waffle fries themselves are excellent and have a very strong blue cheese taste.  I personally liked this twist on the traditional cheese fries, but would have preferred to have a little more bacon and scallions on my order.

I was also able to sample some of his smoked meat.  On my first visit, I ordered the Meat Lovers Combo with Wagyu Brisket, Smoked Turkey, and their sausage of the day, which was Chorizo.  The brisket was smoked well, had well rendered fat, and was better than I had anticipated.  Unfortunately, a quality bark was lacking on the serving I received.  The turkey had a nice smokey flavor, but was a little too chewy for my taste.  Perhaps my favorite of the three, the sausage had a nice little kick to it and I liked the texture of the course ground sausage.

Meat Lovers Combo

As much as I liked the barbecue, I was also impressed with the 44 Farms Burger.  This burger was served with a pepper crusted bacon, scallion hollandaise sauce, and an egg which I had cooked over medium.  The overall flavor of the burger was great, the bacon was top notch, and I liked the egg cooked over medium because it wasn't quite as runny as some other burgers I have had with eggs.

44 Farms Burger

Sides are impressive here as well.  Although I have only tried the Texas Cheddar Mac & Cheese and the Backstrap Molasses Baked Beans, both were terrific.  The mac & cheese was topped with Parmesan cornbread crumbles and somewhat spicy, but not so much that it overwhelmed the cheddar taste.  The beans were my favorite of the two dishes.  They had a very sweet taste and were topped with two slices of thick cut peppered bacon.

Texas Cheddar Mac & Cheese and Backstrap Molasses Bake Beans

The Texas Sized Chocolate Cupcake is the only dessert I have tried so far, but it had an excellent chocolate flavor, was very moist, and was served with a warm chocolate topping.   The restaurant has a warm and cozy feel to it and the servers work hard to please.  I had a few questions that they couldn't answer regarding menu items, but that is expected with a new restaurant and a staff that is still learning the ropes as well.  I think Rathbun has another winner with Hickory.   I wouldn't hesitate to go back here again and I know that I will have to go back very soon because I still haven't tried the burnt end chili or ribs yet!

Texas Sized Chocolate Cupcake

Hickory
http://www.hickoryplano.com
Livin the Good Life Rating=3

Ace's Ice House and Chop Shop

One of DFWs newest restaurants, Ace's Ice House and Chop Shop, opened it's doors in January.  The Frisco eatery claims to have a chef driven menu that serves up some Texas favorites.  Chad Brown and Cutter Brewer serve as executive chefs and they do have a menu that puts some interesting twists on some classic Southern dishes.

Bar Area at Ace's-My youngest saw me taking a picture and assumed she needed to be in the pic

One of the appetizers that intrigued me was the Bird and Waffle.  The dish included 4 petite waffles, habanero maple syrup, and the choice of hand breaded chicken or quail breast.  I actually ordered it with the quail, but they ended up bringing out the chicken.  Since I was hungry and love chicken and waffles anyway, I decided to eat what was brought out.  The chicken had a terrific batter and the habanero maple syrup was great, but the waffles were pretty basic.

Bird and Waffle

The first entree I tried was the Chicken Fried Wagyu Steak.  The hand breaded 7 oz. Wagyu sirloin was topped with whiskey mushroom gravy and served with garlic mashed potatoes.  This chicken fried steak was cooked to a perfect medium rare and had outstanding flavor (both the breading and the steak itself).  As good as the steak was, the whiskey mushroom gravy was even better.  My only complaint with the gravy is that I wished they would have included more gravy on the dish.  The mashed potatoes were disappointing in comparison to the chicken fried steak and were a little bland.

Wagyu Chicken Fried Steak and Garlic Mashed Potatoes

The second entree we sampled was the Big Block Grass-Fed Angus Burger.  I elected to get the burger with bacon and cheddar cheese as add-ons.  The burger had a nice charbroiled flavor and was extremely juicy.  I also really enjoyed the large pieces of bacon and the sourdough bun.  Steak cut Cajun fries were served with the burger and they could have used a little more Cajun seasoning.

Big Block Grass-Fed Angus Burger

I only sampled three items on my first visit to Ace's, but I think the place shows a lot of promise.  The food was mostly good and outside the mix-up on my order of bird and waffle, the service was commendable as well.  Ace's has a fun ambiance, a good-sized bar area, and a patio.  The restaurant would be a good place to eat with the family or hang out with friends for a Happy Hour.  In a city that has more than it's fair share of chain restaurants, it is nice to see an original restaurant that puts a little twist on some classic dishes.

Ace's Ice House and Chop Shop
http://acesicehouse.com
Livin the Good Life Rating=3

Smoke-Plano

The Plano location of Smoke is finally open.  The original location has been highly acclaimed by critics and made the D Magazine list of the 100 Best Restaurants in Dallas.   The location in Dallas has been on my short list of restaurants to visit, but I decided to forgo the trip to Dallas and just wait for the much closer location to open in Plano.  Although it opened a few months later than expected, I was excited to give the restaurant a try.

The new restaurant took over the building that formerly housed a Snuffer's.  The layout, furniture, and decor has changed dramatically from the style of the former occupant (which is a good thing).  Smoke is laid out beautifully and has an open and warm feel to the restaurant.  

Smoked Sausage (pork, beef, lamb, and rabbit)

For an appetizer, my wife and I ordered the house-made smoked sausage.  Their sausage included four different varieties made from beef, pork, sausage, and rabbit.  When they arrived, I asked our waiter which sausages were made from which meats and he admitted that he did not know.  I could positively identify the pork andouille and the beef paprika from the taste, but I admit that I could not tell the difference between the lamb and the rabbit.  Of the four sausages, the beef was really good and one of the two sausages that I was unable to identify was also good.  The other two sausages didn't exactly appeal to my tastebuds.

The Big Rib

For my entree, I ordered the Big Rib.  The large beef rib, which was the size of my forearm, was perfectly smoked and had a delicious bark on it.  The fresh herb chimichurri was flavorful, but not necessary when a piece of meat is smoked to perfection (and this rib was perfect).  The hominy casserole was flavorful and made for a nice pairing with the beef rib.

Coffee Cured Brisket

My wife had the Coffee Cured Brisket and it was simply outstanding.  It had a nice smoke ring, a flavorful bark, and practically melted in your much.  This was one of the better pieces of brisket I have tried in the DFW area and I had to beg my wife for another piece.  As good as my rib was, this brisket gave me some serious entree envy.  Potato salad came with the brisket and while it had a decent flavor, I definitely preferred the hominy casserole that came with my entree.

We couldn't leave without trying at least one dessert.  My wife and I debated ordering the dark chocolate ice cream, but we finally decided on the Hummingbird Cake.  Although it had good flavor, it was a little dry and did not have icing like the Hummingbird Cake that my grandmother used to make.

Hummingbird Cake

Overall, Smoke gets a thumbs up from me.  For the most part, the food was really good.  The service was lacking at times and the waitstaff needs to better familiarize themselves with the menu, but the servers were friendly and seemed eager to please.  When we dined at Smoke, they were just doing a "soft" opening and were still trying to work some kinks out, so I can forgive the service on this visit.  Given time, I have not doubt that owner/executive chef Time Byres will have this place running smoothly.  Smoke combines barbecue and fine dining, which sets this eclectic restaurant apart from any other restaurant in the area.  I loved the uniqueness of the restaurant and I think this place will be a welcome addition to Collin County.

Smoke
http://smokerestaurant.com
Livin the Good Life Rating=4

Stampede 66

Stampede 66 is a restaurant that I have been wanting to try for quite some time.  This Stephan Pyles restaurant has received favorable reviews from many critics and diners alike.  The menu has an intriguing blend of Tex Mex, Southern comfort food, and cowboy classics.  My wife and I were staying in downtown Dallas for a wedding this past weekend, so we decided to meet a buddy of mine at Stampede 66 and try out their food.

Dining area and bar at Stampede 66

When I first walked into Stampede 66, I was impressed with the traditional Texas decor that was enhanced by vibrant colors throughout the restaurant.  The ambiance was very lively and the restaurant had a high energy level among the crowd.  Our waiter informed us that there was no "wrong way" to order from the menu and advised us to try some of the various menu items for starters.  I ordered a beef brisket taco and a pork barbacoa taco.  My wife ordered the fried green tomatoes and my buddy ordered the tortilla soup with a side of the Mexican cornbread.

Pork Barbacoa and Beef Brisket Tacos 

Taco relish tray

My tacos were brought out with a relish tray that included two different types of hot sauce, diced onions, cheese, lime, and cilantro.  The pork barbacoa taco had great flavor, but certainly played second fiddle to the beef brisket taco.  After inhaling both tacos, I wished I would have ordered two more of the brisket tacos which were some of the best I have had recently.

Fried Green Tomatoes

My wife enjoyed her fried green tomatoes, which were served with fresh mozzarella sandwiched between the tomatoes.  She claimed that this dish was the best thing she ate at Stampede 66.  I tried one and they were certainly commendable.  Our friend said his tortilla soup was great and also gave a thumbs up on the Mexican cornbread.

Tortilla Soup

For my entree, I was torn between desire for the honey fried chicken and the chicken fried buffalo steak.  My wife helped me make my decision by saying that she was going to order the fried chicken and would give me a piece to try.  With her decision made, I ordered the chicken fried buffalo steak which was served with loaded mashed potatoes and pea salad.  

When my order came out I was surprised to see that it did not come with traditional white gravy.  Instead, it was served on top of a queso-like gravy.  I didn't really know what to expect with the flavor of the gravy, but it was delicious and enhanced the flavor of the dish.  The batter on the chicken fried buffalo steak was crunchy and the meat was tender.  The loaded mashed potatoes were good,  but the pea salad was rather bland.  In the end, pea salad is still pea salad.

Chicken Fried Buffalo Steak, Loaded Mashed Potatoes, and Pea Salad

My wife gave me a chicken breast and I absolutely loved the honey fried chicken.  The chicken is injected with honey and it gives it a very unique taste.  I adored the flavor of the fried chicken and was particularly impressed with the crispy batter.  I thought it was one of the best pieces of fried chicken I have ever had, but my wife didn't like it near as much as I did.  Our friend also ordered the chicken and he also liked it.  The fried chicken was also served with mashed potato tots and biscuits.  We all three agreed that the mashed potato tots were great, but we were unimpressed with the biscuits.

Honey Fried Chicken, Mashed Potato Tots, and Biscuit

For dessert, my wife and I shared the seasonal cobbler.  The cobbler on this visit was a white peach cobbler served in a cast iron skillet.  This dessert was disappointing and didn't live up to my expectations.  The consistency of the cobbler was somewhat runny and neither the peaches or the crust were very sweet.  The other member of our group ordered the butterscotch pudding and he said it was a much better dessert than our cobbler.

White Peach Cobbler

Butterscotch Pudding

Stampede 66 gets somewhat of a mixed review from me.  It had some hits and some misses.  When I go back, I will certainly order more of the brisket tacos for an appetizer and would eat the honey fried chicken any day of the week.  If I get the chicken fried buffalo steak again, I will ask them to substitute the pea salad for more of the mashed potatoes.   The service was great on our visit, but the noise level made it hard to carry on a conversation at times.  I enjoyed my experience at Stampede 66 and absolutely loved some of the food I sampled, but I don't feel comfortable rating it above a six due to some of the items being sub par.

Stampede 66
http://stampede66.com
Livin the Good Life Rating=3

Tillman's Roadhouse

Date night with the wife

April is a month that brings us April Fools Day, Tax Day, the start of the Major League Baseball Season, the Boston Marathon, and my wife’s birthday.  In my wife’s family they don’t just celebrate birthdays, they celebrate birth months.  At least that is the excuse my wife has given me for her getting her way for an entire month.  Since this was her birth month, I let her choose where we went to eat this past weekend.  My mother was in town this weekend, so we had free babysitting when we went out to dinner with my brother and sister-in-law. 

Decor inside Tillman's

For this culinary excursion, my wife chose to eat at Tillman’s Roadhouse in the Bishop Arts District of Oak Cliff (they have also opened a second location in Fort Worth).  My only previous visit to the Bishop Arts District had been to eat at Lockhart Smokehouse.  While there previously, we noticed several other restaurants in this cultural hotbed.  After our first trip here, we knew we wanted to go back at some point and try some other places.

My wife's Prickly Pear Margarita

We arrived right on time for our reservations and were seated immediately.  We had to  make reservations for 6:00 pm because the next available reservation was at 9:30, which was past my wife’s bedtime.  While looking over the menu, we decided to order the trio of fries for an appetizer.  The trio included Parmesan Kennebec fries, chili dusted purple Peruvian fries, and smoked salt sweet fries.  They were served with house made ketchup and horseradish pickle mayo.  They were all delicious, but the chili dusted purple Peruvians were my favorite.

Trio of Fries

I had a hard time choosing an entrée because there were several delicious-sounding choices.  After going back and forth, I finally chose the chicken fried steak, served with garlic mashed potatoes, poblano gravy, and green beans.  They asked me how I wanted it cooked, which is something I have never been asked before when ordering anything fried.  I would later find out that the reason they asked me is because they were tenderloin medallions rather than the typical cube steak or round steak that most chicken fried steak is made with.  I ordered mine medium and also added a side of the mac n’ cheese.

Chicken Fried Steak, Garlic Mashed Potatoes, and Green Beans

Mac n' Cheese with bacon and scallions

My wife ordered the shrimp and grits, my brother ordered the post oak smoked baby back ribs, and my sister-in-law ordered the lobster tamales.  The chicken fried steak was spectacular, but very different from any other I have had.  The breading was perfectly seasoned and the thick medallions were cooked to perfection.  The green beans and mashed potatoes were very good, but the mac n’ cheese was somewhat of a disappointment.  Although it had bacon and scallions, it was rather bland. 

Shrimp and Grits

My wife enjoyed her shrimp and grits, but ever the traditionalist, did not like the Southwestern flair they added to the taste of the dish.  My sister-in law said her lobster tamales were great too.  The one dish that caused me to have entrée envy, was my brother’s baby back ribs.  After he caught me staring longingly at his plate, he finally gave me one to try.  It was very tender and perfectly seasoned.

Post Oak Smoked Baby Back Ribs

Our best decision of the night, was to order the tableside s’mores for dessert.  They were not only fun for us to prepare, but they were delicious.  The maple and chicory marshmallows blended together perfectly with the cinnamon graham crackers and the chocolate.  The orange marshmallows seemed out of place, but the other flavors more than made up for it.

The group enjoying tableside s'mores

Tillman’s Roadhouse will be added to our restaurant rotations.  I give this restaurant a solid 8 on my 10-point scale.  It was a small restaurant that was jam packed when we left.  Next time we go, we will make reservations at least a week in advance so we don’t have to eat with the blue hairs or the vampires. 

Tillman’s Roadhouse

http://www.tillmansroadhouse.com/home.html

Livin The Good Life Rating=4