Tolbert's Restaurant & Chili Parlor
Traditional American restaurant · Grapevine ·
Legendary Texas chili, Southwestern fare, steaks, live music
Legendary Texas chili, Southwestern fare, steaks, live music
"A Grapevine institution where chili was perfected for the region: made with no beans and "a lot of peppers," the recipe represents the local, chunky red-chili tradition." - Courtney E. Smith
"Everybody knows that Texas chili is sans beans, and that’s just the way it is. But anyone who appreciates a good bowl of red needs to scoot their boots to Tolbert’s in Grapevine, where the chili conceived by Frank X. Tolbert in the ’60s is still served. It is the defining word in Southwest chili that’s known for changing the chili game in Texas and beyond. Small and large bowls of this spice-laden concoction come with cheese and crackers, or you can order it in the form of a Frito pie, another Texas staple. Be warned: This iconic dish requires a long trip out to the burbs, so stay awhile. Walk down Grapevine’s Main Street, which is full of cute spots to duck into and shop." - Eater Staff
"The long-time chili champ is still Tolbert’s in Grapevine for Texans who cannot allow beans in their chili. “The world’s best chili” is served at this rustic, brick-walled chili parlor on Main Street. The cups and bowls of red here are a deep brown and topped with diced white onion, shredded cheddar and a whole serrano pepper — for the brave." - Rachel Pinn
"Opened originally by a prominent Texas chili writer in the late 1970s and revived in Grapevine in 2006 by his daughter using his father's recipe, this place serves a classic Texas-style chili that exemplifies the region’s 'bowl of red' tradition. The chili is made from lean beef rendered in beef suet, then simmered with dehydrated ancho chiles; spices like cayenne, cumin, oregano, and garlic are added, grease is intermittently skimmed, and masa harina plus extra ancho chiles are incorporated until the meat is tender. The finished dish is a dense, pepper-forward stew with finely ground meat and an appetizingly greasy texture, served warm piled with a large mound of shredded cheddar that melts immediately, freshly chopped white onions for crispness, and a whole serrano pepper on top. Diners can choose large or small and enjoy it with cornbread, Fritos, or saltines; cheese, crackers, or corn chips are commonly used to temper the heat. Bowls from this spot are considered legendary, drawing Texans and out-of-state visitors who make a pilgrimage to Grapevine for an authentic, nostalgic taste of Texas chili." - Courtney E. Smith
"This classic Grapevine restaurant was born in 1976, almost ten years after Frank Tolbert founded the Terlingua Championship Chili Cook-Off. The current location in downtown Grapevine, which opened back in 2006, is great for a casual evening out after an afternoon at the nearby wineries. We’d argue it’s never too hot for a bowl of chili, but if you need a break from the heat, sub in the brisket tacos." - emily smith
