Billy Can Can
Restaurant · West End Historic District
2386 Victory Park Ln, Dallas, TX 75219
Highlights
Upscale saloon with refined steaks, chops, seafood, & cocktails
Upscale saloon with refined steaks, chops, seafood, & cocktails
"Rustic yet refined, Billy Can Can is one of those Dallas spots where you take out-of-town friends to get a real Texas experience. The menu features wild game-based dishes like the Texas venison tartare and wild boar lasagna, and innovative, fresh takes on Southwest cuisine, like grouper and grits with crawfish etouffée and hot fried quail with cabbage slaw and a pickle biscuit. The vibes here exude elegant cowboy — like, you know it will have the best Texas wine list in town, but you can also get pimento cheese and deviled eggs." - Courtney E. Smith
"If you’re looking for a taste of Texas, it’s hard to hit the mark better than at this Victory Park spot. Billy Can Can’s offers fine dining in a saloon environment, its menu loaded with wild game and seasonal dishes that combine traditional Southern cooking approaches and chef Matt Ford’s ingenuity. The assorted deviled eggs, a half dozen in different styles, and Texas venison tartare are must-orders — and that’s just from the appetizer menu. It only gets better from there, with a great burger, wild boar lasagna, and wagyu beef cheeks. Of note is the restaurant’s list of Texas wines, which just might be the best in the entire state. If you drive: Take advantage of the restaurant’s validation for the parking lot next door. It comes in handy, since parking anywhere in this neighborhood is paid." - Courtney E. Smith
"The special Christmas Eve menu here includes foie gras torchon, a feast of seven fishes bouillabaisse, and a prime beef Wellington. Chef Matt Ford’s boozy eggnog is also on the menu, served by the glass during dinner. Seatings begin at 4:30 p.m. and reservations are available online." - Courtney E. Smith
"A Victory Park fine-dining saloon that leans into Texas flavors and seasonal wild-game preparations, blending traditional Southern techniques with creative twists from chef Matt Ford; appetizer highlights include an assortment of half a dozen deviled eggs in different styles and a Texas venison tartare, while main attractions range from a great burger to wild boar lasagna and wagyu beef cheeks, all complemented by an outstanding list of Texas wines. During a visit the cornbread with honey butter and the seasonal fried squash blossoms stood out as particularly memorable." - Courtney E. Smith
"If you’ve got visitors in town during August, take them to Billy Can Can: it leans into Texas vibes in a cool way, and the restaurant week menu is one of the most robust, with many offerings from its regular menu to try." - Courtney E. Smith
