How FB Society Is Developing Some of DFW’s Most Successful Restaurants | Eater Dallas
"Conceived as a more authentic modern-Texas restaurant with a ‘Marfa vibe,’ this concept explicitly traces ingredients to Texas producers — the menu tells diners exactly where items come from and which ranchers and farmers were partnered with. Examples cited include a petite filet from Broken Arrow Ranch in Ingram, mini elk tacos with tortillas from La Mexicana Tortilla Factory in Duncanville, and desserts featuring ice cream from Henry’s in Plano. The concept debuted alongside an upscale shopping development's food-hall anchor and has since expanded across Texas (Uptown Dallas, San Antonio, Houston) with an Austin outpost planned; Gibbons stresses variety across sites — “None of them are cookie cutter” — and describes location-specific design choices (e.g., Houston’s floor-to-ceiling glass and glassed-in party barn; San Antonio’s woven Western tapestries and a ceiling mural depicting the cattle trail). The concept was driven by a desire to avoid inauthentic 'Texas' menus that lean on items like salmon and lobster: “It’s amazing how all these ‘Texas’ restaurants will open up, but they have salmon and lobster on their menu. Hello...those are not items that come from Texas.”" - Courtney E. Smith
