Oak’d Opens on Greenville Avenue With Smoked Tamales and Wagyu Brisket | Eater Dallas

"An elevated Hill Country–/Central Texas–style barbecue spot on Greenville Avenue that opened for lunch on November 6 and will begin dinner service on November 13. The menu centers on meat dry-rubbed with simple spices and smoked over woods such as mesquite, pecan and oak, featuring locally sourced wagyu and prime brisket plus Duroc pork smoked on three giant smokers named “El Presidente,” “Ironman,” and “The Pit Killer.” Beyond traditional barbecue there are daily soups, smoked tamales, a quinoa salad with golden raisins, cucumbers and smoked almonds, and a dessert program led by in-house pastry chef Cessy Mendoza (formerly of Nobu), who also bakes cornbread and biscuits daily. The founder brings family barbecue roots—his brother co-owns County Line BBQ, an Austin institution founded in 1975—and the patio enhances the Hill Country vibe with two 50-year-old live oak trees and plans for live music on the deck. When dinner begins, hours will be 11 a.m.–10 p.m. Sunday–Thursday and 11 a.m.–midnight Friday–Saturday." - Brittanie Shey