Ferris Wheelers Backyard and BBQ
Barbecue restaurant · Dallas Market Center ·
Smoked brisket, ribs, sandwiches, full bar, live music, backyard
Smoked brisket, ribs, sandwiches, full bar, live music, backyard
"Enjoy a backyard barbecue without all the clean up. Sitting in the shadow of a ferris wheel on the west side, this spot has brisket queso, sausage corn dogs, and pulled pork sandwiches — without the hassle of going to the fair grounds. It’s kid and dog friendly." - Leslie Chatman
"Irreverent big top vibes greet you at this colorful and casual barbecue spot in Dallas’s Design District, where (it’s true) you can ride on a 50-foot old-time ferris wheel before or after noshing on some ’que. What’s on the menu? For starters, try the brisket queso made with USDA Prime Grade brisket and fresh pico de gallo. Try out a two-meat special or a “full ride” to sample all of the meats, including a hot link made from brisket and pork, with just the right amount of jalapeño heat." - Cynthia Drake
"Amazing smoked ribs, jalapeño hot links, queso topped with brisket, tons of local beer on tap, plus the Gentleman’s Handshake (a Lone Star with a shot of whiskey) are absolutely reasons to come here. But the huge backyard is the real draw. Among the picnic tables and twinkling lights, a fifty-foot-tall, fully functioning Ferris wheel runs every evening. It’s the perfect place to go on a warm evening, especially if you have kids. "
"At Ferris Wheelers Backyard and BBQ on Market Center, I recount how owner Cody Hand was hailed a hero after he helped save a two-year-old girl during a carjacking outside the restaurant: an Uber Eats driver left the baby in the car to pick up an order, someone stole the vehicle with the baby inside, and Hand and the mother used an app to track the car and eventually caught up with the suspect at a CVS after he ran out of gas; the suspect fled on foot, but mother and baby were reunited and unharmed." - Brittanie Shey
"What sets this creamy, addictive, $3 side of mac and cheese apart? A crunchy sprinkling of crushed, barbecue-flavored potato chips on top." - Rachel Pinn