Regional interpretations take barbecue to new levels

The barbecue style of cooking is part of many global culinary traditions, but in the U.S. we take it to new levels with our regional interpretations. At 18th & Vine BBQ in Dallas, chef/partner Scott Gottlich speaks about bringing Kansas City-style barbecue to Texas. “It’s hard to say if what we’re doing is a true trend or the future of barbecue. I do feel we are breaking the mold in what is commonly known as the traditional barbecue restaurant. Pitt master Matt Dallman and I have developed a menu where elevated dining and barbecue can co-exist in a casual but sophisticated setting.”

Gottlinch says the restaurant stays true to the craft of Kansas City barbecue while putting its own spin on what a barbecue restaurant can be with, “approachable yet creative, seasonal chef-driven dishes to complement the traditional method of barbecue. It’s an exciting time for the restaurant industry in Dallas, and I am thrilled to be a part of it while working with a team willing to break some ‘rules’ and push the boundaries a bit.”

Pitmaster Matt Dallman (left) and chef/partner Scott Gottlich bring Kansas City-style barbecue to Dallas at 18th

 
On the menu at 18th & Vine BBQ, Texas beef meets Southern pork, with a spicy-and-sweet marriage of smoky flavors. Specialties include appetizers like BBQ salmon spread ($11) and pit-fired oysters ($13), with daily specials and meat choices ranging from brisket, ribs and pulled pork to chicken and sausage (all $16). Entrée choices such as Pulled Rib Meat Gnocchi ($21) appear on the menu with suggested beer and wine pairings.