This location has closed.
18th & Vine
D Best

18th & Vine

Cuisine:

Awards

  • Best Barbecue (2016)

Profile

Pitmaster Matt Dallman brings us a taste of his Kansas City home. Ribs are coated with a sweet glaze. Brisket, smoked over maple, hickory, and oak woods, is sliced thick. Dallas chef Scott Gottlich developed the recipes for many of the side dishes. Before or after dining, you can slide upstairs to the bar with live jazz.

Let this restaurant know you found them at DMagazine.com

Price

$$