Local Yocal’s Smoked Meats Have a New Home in McKinney | Eater Dallas

"Housed in a revamped 1920s building at 350 E Louisiana Street in McKinney, this brand-new eatery from beloved local butcher Matt Hamilton occupies 5,000 of a 15,000-square-foot space that’s part restaurant, part music venue, butcher shop, market, and wine bar; I noted that Hamilton literally threw everything together (including the kitchen sink) under one roof. A 10,000-square-foot back area is still under construction and will eventually contain a private dining room, butcher shop, market, sunken wine room, and music venue, while the open dining area currently seats 145 with a patio set to add another 40. Staying true to the building’s history, Hamilton kept rustic wood aesthetics with brick and brass accents. Given his butcher background, the focus is clearly on premium cuts: the menu features Angus and wagyu brisket, wood-grilled pork chops, smoked chicken, and sides such as the LoYo mac ’n’ cheese spiked with bacon, green chiles, and extra wagyu beef. Hamilton’s favorite is the chicken fried steak — a sirloin smoked for an hour, sliced, tenderized, battered, and fried — which he calls “out of this world” and has been told is the best in Texas. The beverage program includes 16 beers on tap, a full cocktail bar (including a whiskey made specifically for the restaurant by Ironroot Republic Distillery in Denison), and draft wines imported from Washington, California, and Argentina poured by keg — a first for McKinney. The original butcher shop he started remains three blocks away until the new space is finished in March or April next year. Local Yocal is now open Tuesday–Thursday 11 a.m.–9 p.m., Friday–Saturday 11 a.m.–11 p.m., and Sunday 11 a.m.–3 p.m." - Alaena Hostetter