How FB Society Is Developing Some of DFW’s Most Successful Restaurants | Eater Dallas

"Opened in 2009 in Los Colinas and long considered the group's flagship and test kitchen, this suburban, Western-leaning restaurant took years to find its footing — Gibbons recalls that “the night before we opened... ‘What happens if this is not busy?’” and that his naive reply was “That’s never going to happen,” only to watch “we opened it up, and it was crickets.” By its 15th anniversary in 2024 it had become bustling. The kitchen remains where many new dish ideas are trialed; the menu is expansive, covering American, Texan, Southwest, and Mexican dishes. The piece describes a memorable shared plate moment: Gibbons discussed strategy over “a juicy double cut pork chop with a carnitas rub,” illustrating how the space doubles as both a neighborhood destination and an incubator for concepts that may be exported to other brands or food halls." - Courtney E. Smith