Cattleack Barbeque
Barbecue restaurant · Inwood ·
Whole-hog barbecue & award-winning brisket, ribs, sausages
Whole-hog barbecue & award-winning brisket, ribs, sausages
"One of the best emails you can receive as a Dallasite is from Cattleack on a weekday morning: “No Line at 12.” When it hits your inbox, get there right away and cancel any afternoon plans. This tin shack in Farmers Branch was made for the kind of gather-around meal where reaching over your dining partner’s tray and tearing off a piece of their pastrami rib is A-OK. The dining room is massive, and don’t be surprised to find folks outside at the covered patio with a cooler of beer next to their table. Direct your eyes to the blackboard for what kind of sausage you should order that week, sometimes speckled with peppers like stars in a meat sky. And for some extra local flavor, get the macaroni cheese with hatch chiles." - nicolai mccrary, kevin gray, nick rallo
"One of the best emails you can receive as a Dallasite is from Cattleack on a weekday morning: “No Line at 12.” When it hits your inbox, get there right away and cancel any afternoon plans. This tin shack in Farmers Branch was made for the kind of gather-around meal where reaching over your dining partner’s tray and tearing off a piece of their pastrami rib is A-OK. The dining room is massive, and don’t be surprised to find folks outside at the covered patio with a cooler of beer next to their table. Direct your eyes to the blackboard for what kind of sausage you should order that week, sometimes speckled with peppers like stars in a meat sky. And for some extra local flavor, get the macaroni cheese with hatch chiles." - rosin saez, nick rallo, kevin gray, kevin gray, kevin gray, rosin saez, nick rallo, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, rosin saez, rosin saez, nick rallo, nick rallo, rosin saez, nick rallo, rosin saez, nick rallo
"Cattleack draws a line every time the doors are open —Wednesday to Friday and the first Saturday of every month — and the line has only gotten longer since Michelin named it a Bib Gourmand. The brisket is nice and juicy; the Hatch chile and cheese sausages offer surprising spice. Looking to really feast? Order the Toddfather, an enormous sandwich topped with brisket, pulled pork, sausage, and a scoop of coleslaw for extra crunch. It’s a family spot with longhorn paintings on the walls and a Cowboys banner hanging from the ceiling, plus indoor picnic tables beneath them." - Courtney E. Smith
"One of the best emails you can receive as a Dallasite is from Cattleack on a weekday morning: “No Line at 12.” When it hits your inbox, get there right away and cancel any afternoon plans. This tin shack in Farmers Branch was made for the kind of gather-around meal where reaching over your dining partner’s tray and tearing off a piece of their pastrami rib is A-OK. The dining room is massive, and don’t be surprised to find folks outside at the covered patio with a cooler of beer next to their table. Direct your eyes to the blackboard for what kind of sausage you should order that week, sometimes speckled with peppers like stars in a meat sky. And for some extra local flavor, get the macaroni cheese with hatch chiles." - kevin gray, nick rallo, rosin saez
"Out in North Dallas, this barbecue joint delivers fall-off-the-bone, slow-smoked meats served by the pound, on a platter, or in a sandwich; locals line up for the hefty “Texas Trinity,” a one-pound brisket, sausage, and pork rib platter, and be sure to save room for the Oreo peanut butter pie." - AFAR
