“Nothing-NOT a conversation, NOT a handshake or even a hug establishes friendship so forcefully as eating together!”

Jonathan Safran Foer

Steakhouse Magic in Old Town Lewisville in DFW

J2 Large Dry Age Cooler #1

If you’re a steak LOVER, do I have a story for you! Here’s some deliciousness with a historical background you will surely enjoy.

About three months ago, I heard about this new steakhouse in Lewisville, Texas that was opened in an OLD 1886 FEED MILL. A Chef I met Chef Johnathan Pauley was extremely passionate about his baby J2 Steakhouse as he explained in detail about the new restaurant venture. Being in the food business, I hear a lot about the openings of new restaurants. You get all the information about the new restaurant buzz but sometimes you miss out on the NEW CONCEPTS in the Texas market. You say to your self, “I’ll get there when I can. It’s a steak restaurant in Texas. That’s nothing out of the ordinary in the Texas restaurant market.”

Well, friends, I should have made the trip to J2 Steakhouse much SOONER than later. I waited over three months before making the chow down trip to J2 in Lewisville.

Craft Cocktail from J2 Craft Master

Chef Johnathan and J2 state on their website,  “J2 Steakhouse is a new restaurant in a familiar space. Opened in the Spring of 2018 by a family who was just as fond of great food as they were of preserving the past. After operating since 1886, the Lewisville Feed Mill at 119 E. Main St had seen its fair share of history and reinvention. There is something special about what the Polser family created over 100 years ago that lends itself to preservation. It’s rare to find a restaurant that feels so comfortable in its own right and place – so written into the lore and landscape of a neighborhood and it seems it has always been at that address.

Today, J2 Steakhouse serves elevated Texas fare with a wonderful selection of dry aged beef in the heart of downtown Lewisville. It is kept up by a staff who strives to maintain an unobtrusive sense of hospitality & service.”

When I pulled up to J2 I saw the historic building and old machinery displayed around the building. I started to get excited! I love Texas history, especially farming and ranching history. The building was originally constructed in 1886 as a feed mill. It’s a very large building with lots of character and charm. When they purchased the building it had been locked down for decades. What they found inside was a large number of Texas treasures. They found old machinery, bottles, cans, and all kinds of historic items. Simply said, what they found was amazing.

Boiler Room & Tree Table

As they prepared to remodel the old building and construct the new J2 Steakhouse they decided to display all the old equipment inside, outside, and around the building to create a true Texas historic steakhouse vibe. They did a masterful job with the exterior, and the interior, looking spectacular. I walked around for an hour looking at the old machinery, tools, and items they have displayed. They even made old individual  lighting covering the cozy booth areas. They have a big display case up front that contains cleaned up old bottles and artifacts.

They built an old cozy style bar to drink cocktails and enjoy socializing with Texas folks. They also have a second, and separate, TEXAS WHISKEY BAR where you can enjoy a vast array of Texas Whiskey. This bar is cozy and constructed from one BIG tree. They have some old lighting over the bar, and the backdrop for the bar is the old metal top of the feed mill. It’s cut in half and displayed as a wall piece. It is massive. They have old items displayed everywhere. It’s truly the best feel to stroll around and see the history. I enjoyed drinking a glass of TX Whiskey and looking around at all of what J2 Steakhouse has to offer to each visitor.

They have a private dining room they call the boiler room, which is also amazing. The long table is made of a single piece of a BIG tree trunk and can seat 20 or more people. At the end of the table, there is a big old metal boiler top covering the wall. This top had to be cut in four pieces then reassembled/welded on the wall for display. The boiler room would be fantastic for parties, family or business events. It’s not only private, but it’s also TEXAS sized.

Custom pasta room and old table.

Chef Pauley took me on a kitchen tour and I loved what I saw. They have a new beautiful kitchen complete with a separate pasta and dessert creating room. The use a 100 year old chopping block table in the pasta room to roll and create the custom pastas. I could’ve watched that for hours. The side area has a row of three coolers. One cooler is full of only locally sourced fresh vegetables. The second cooler is a DRY AGE cooler which is full of deliciousness. The third has a variety of deliciousness. There’s a meat cutting area where a young man was preparing and wrapping some beef items in yet another side cooler. Being the restaurant business all my life I was impressed with the cleanliness, organization, and how fresh everything looks in the coolers. I was also extremely impressed with how the kitchen and prep areas where so clean and organized during a dinner rush.

When we sat down to eat they offered us several menus to view for dinner. They also have some customhouse prepared craft cocktails that looked amazing. We tried so many dishes I thought I was going to need a dolly to wheel myself outside lol! We tried all the items listed below.

Foie gras 3 ways.

Foie gras 3 ways  -seared, torchon, mousse. Herb salad, brioche, and rose mountain apples

Ribeye Meatballs – stone ground grits, veal tomato reduction, and cotija

Seared Wagyu – green harissa, black garlic aioli, 7 chili demi glacé, micro cilantro and chili oil

Wedge salad – bleu cheese, heirloom tomato, candied bacon, and red wine gastrique

Bleu cheese salad – candied pecans, pomegranate and citrus vinaigrette

60 day dry aged Tomahawk ribeye -7 chili demi glacé and bone marrow butter

Wet age NY strip Stilton ice cream, bone marrow, seared scallop, and Fresno ferment

60 day dry aged Tomahawk ribeye.

MAc-N.Cheese / House-made garganelli Bechamel, Parmesan, and gruyere

Asparagus – green harissa

Trumpet mushrooms – red wine, Parmesan

S’mores cheesecake

Custom Dessert J2 (Do Not Share)

Mocha sundae

Chef Pauley prepares everything in-house with farm fresh locally sourced products, always with creativity. Each dish was packed with flavor and was so delicious. I seriously had trouble putting my fork down and NOT eating anymore. Chef Pauley is creating steakhouse magic by offering creative flavor-packed dishes that everyone can and will enjoy. There is something for everyone at J2.

The creative menu, combined with the Texas historic atmosphere, and wonderful friendly staff make it a pleasure to give J2 Steakhouse a perfect score of ( 10 Cowboy hats out of 10 on the Trey’s Chow Down foodie scale). In closing, I’m honored to extend J2 and Chef Pauley a perfect score.

I would suggest everyone visit J2! It’s worth the drive from anywhere in the DFW area. 45 short minutes from Fort Worth and 35 mintues from Dallas. They are open for lunch and dinner, so check out their website and make plans to chow down at J2.

Trey’s Chow Down Side Note: If you plan on sharing the desserts take some boxing gloves. DO NOT SHARE that’s my advice!

Oh yea, and tell’em Trey sent you!

Follow me for more great food and drinks!

Trey Chow Down Chapman 

BEST BURGERS IN DFW East To West 2018

Trey’s Chow Down T.V. Best Burgers of 2018 Fox 4 Good Day with Lauren

This years list was crazy! We chowed down on 120 burgers and visited over a 100 different burger joints and restaurants to complete our list.

For the past five years at Trey’s Chow Down.Com we’ve researched and compiled a list of the best burgers I’ve eaten that year. The first year it started at Fort Worth Magazine with what I thought was the best burger I ate. As time went on, more and more folks would ask me what I thought about this burger or that burger. In 2017, I increased my dedication to research and the number of burgers for the list. I had to increase the list to the TOP 15 BURGERS in DFW because there are many places promoting and selling delicious burgers. I needed to be fair, accurate, and credible. Our “Best Burger List” has become so popular (251,000 views in 2017) that I’ve decided to make some changes for 2018 and for the future of our Trey’s Chow Down Best Burger Contest. I’ve created TWO NEW burger categories and a BEST ALL AROUND WINNER for 2018 and beyond.

The NEW categories will be as follows:

–    BEST OLD FASHION Burger

–    BEST CRAFT Burger

–    BEST ALL AROUND Winner

I truly love a delicious burger but the beef industry has changed so much in the last five decades. I felt I needed to make the decision to create the NEW categories for fair judging and a TRUE BEST BURGER LIST.

To me, a CRAFT burger is completely different in creation and flavor profile. They can be prepared with delicious creative toppings, a variety of expensive fresh meats, premium aged cheese, with a fancy bakery fresh bun. A craft burger can get expensive depending on how it is created. When it comes to craft burgers my flavor profile has a wide range. I will try anything to see what kind of burger deliciousness a chef has created to achieve the number one tasting burger in the burger wars. There are lots of crazy flavor profiles for craft burgers. Plenty of the craft burger creations have the ability to send your taste buds to the flavor rodeo and have you screaming giddy up with each bite.

An OLD fashion burger has tender beef, farm fresh vegetables, and a soft toasted buttery bun. It is a simple burger. The flavor profiles on a CRAFT burger can get complex, bold, and extremely delicious. A plain old fashion burger flavor profile is simplistic in nature, but if prepared correctly, with fresh beef and ingredients it can be packed with juicy deliciousness. When I want a good old fashion burger I prefer a fresh bun toasted with butter, a little garlic, a pinch of sea salt, and freshly ground pepper on a juicy ground beef patty with a slice of cheese melted on top. Then I let the hamburger juices and melted gooey cheese run down both sides of my mouth while I’m chowing down on my burger of choice.

Louis Lunch First Burger Creation Spot.

The type of beef that restaurants and chefs are using today is truly unbelievable to me. Being in the ranching and beef business all my life I would have never thought we would have so many fresh meat choices to choose from. We have chefs using a wide range of different types of fresh meats and cuts then combining them together to achieve the desired flavor profile. The amount of meats/proteins are endless. There seem to be no boundaries when it comes to creating the perfect burger. Some of the popular proteins, beef and cuts being used are, Angus, Hereford, Brangus, Kobe, American Style Wagyu Kobe, American Kobe, Japanese Wagyu, Chuck, Short Ribs, Round Steak, Tenderloin, Filet Mignon, New York Strip, Ribeye, Brisket, Bison, Lamb, heck even fresh Tuna for Tuna Burgers, and many other combinations including bacon/pork. We could go on for days about combinations of various proteins, meats, and meat cuts being used. Everyone is looking for that special real deal burger flavor profile to make his or her burger number one in the burger wars.

Growing up in the restaurant business and offering burgers at all our family restaurants I’ve become a real burger freak over the years. For over 100 years every restaurant we had offered burgers of some sort. When I was a boy we owned Quality Meat and Provision Company in Fort Worth, Texas. My granddad opened Quality Meats in the 1940’s and it was still open when we sold it in the early 1980’s. I worked there every summer with my grandma and my uncle John. I performed all kinds of duties at the meat company. My favorite thing to do was unload the fresh sides of beef (they were very heavy). I would put them on the hook and slide them down the rail. I would push the swinging sides of beef into the meat cooler where they would be checked for quality then butchered by the experienced and professional meat cutters. On occasion, I would help load the meat in our fresh hamburger patty machines and make fresh hamburger patties. After the meat was ground up and passed into patties we would stack them in the boxes and seal them. We would then deliver them to our family restaurants and customers restaurants to be cooked and consumed. I had a little flat grill in a back room where I would sneak some of the fresh patties, cook them only using salt and pepper, and add some cheese. Of course, this was just a Trey-test to make sure they were delicious and ready to be served with the Chapman family name. I worked in our family restaurant operations and was involved in research, development, and new menu creations of all kinds for decades. When I was in high school my dad requested we work at all kinds of different hamburger joints to gain experience in the restaurant field. My burger history and education is quite extensive. I might as well have a Master’s Degree in hamburgers.

Having so much history with hamburgers, I’ve always wondered when and where the hamburger was created. According to Congresswoman Rosa DeLauro, the hamburger was first created in America in the 1900’s; it was simple, ground beef patty between two slices of bread. There are several different versions of stories of when the hamburger was invented- one version is that of German cook, Otto Kuasw- who created a very popular “sailors’ sandwich” made of a fillet of beef fried in butter, served with a fried egg, between two toasted buns.

Now that I ponder on it, why would it matter to me how or where the hamburger was created, I just love a great burger. I can’t begin to explain how many burgers I’ve eaten in the last 12 months. At Trey’s Chow Down I receive all kinds of messages, comments, and emails about where I should try a burger. While I do have folks that I trust that eat burgers and will communicate to me how awesome they are, I have to try them myself at least twice before they make our list.  The list is then ready to be printed, and posted for all to enjoy.

I hope you love our Trey’s Chow Down Best Burger List of 2018 I really enjoyed trying, chowing, and researching this year’s winners. I suggest you go on a burger venture and try all of these burgers!  Please remember NOBODY pays us to be on our list. I have strict guide lines I use when making my burger picks. I can’t, and won’t, be swayed for any reason on my personal beliefs.

 

The Double at Knife Burger

WINNER: Best All Around Burger for 2018

Knife Burger in Plano/Dallas, Texas

The Double Ozersky Times Two Burger:

Created by Chef John Tesar of Knife Dallas, named after the late food critic and writer Josh Ozersky from Dallas. The Double Ozersky is truly a masterful burger! It’s simplistic but riddled with flavor. When you bite into this burger and the flavors hit your pallet… You can say nothing but “Give me another bite”. It will put a smile on your face and fill a void in your burger-loving heart. It’s prepared with two 44 Farms beef patties,  two slices of cheese, farm fresh red onion, and a bakery fresh bun. I added tomato and lettuce to my burger.  This burger has 3 important elements: The first is they use 44 Farms delicious beef patties, the second is the patties are cooked on an old school flat grill, the third is they put the farm fresh vegetables on the bottom which effects the flavor profile and makes it better. When the beef patties cook on the grill they soak in their own juices, which in my opinion generates the perfect flavor profile. Then they add the cheese on the patties while they are cooking on the flat grill melting the cheese into gooey deliciousness on the patties. When you take possession of this burger it’s warm, fresh off the grill, and smells like heaven. I can say without hesitation, this is truly one of the best burgers I’ve eaten in five decades of life. Chef John just killed it with the Double Ozersky Burger it’s just “Stupid Delicious!” When you get this burger don’t play on your phone, don’t talk with anyone, and don’t mess around. EAT this burger while its HOT the flavor profile is perfect this way. You will THANK me later.

 

WINNER: Best Craft Burger of 2018

Feugo House Burger

Fuego Burger in Benbrook, Texas

The House Fuego Burger:

Created by Carlos and Christie Rodriguez, the House Fuego Burger looks like a piece of art and smells like heaven. If an artist like “Picasso” was going to create a burger that looked like artwork and tasted delicious it would definitely emulate this burger. It has a colorful bun with a BIG phat beautiful fresh melted cheese skirt surrounding the entire burger hanging off the bun about 2 inches in circumference. First, we eat with our eyes and this burger impressed me so much when they delivered it to me my mouth was literally watering before my first bite. In the words of Carlos and Christie “If loving cheese is wrong, then I don’t want to be right”! The burger is prepared with a 1/2 pound delicious beef patty cooked on a flat grill soaking in its own juices, house prepared roasted jalapeño pepper mayo, fired roasted green chilies, and a generous helping of melted cheddar-jack cheese to create cheesy goodness that surrounds the burger. With each bite you take the juicy burger patty combined with all that gooey cheese will melt in your mouth and send your pallet to the flavor rodeo. What an awesome burger!!!

 

Kincaid’s Old Fashion Burger

WINNER: Best Old Fashion Burger for 2018

Kincaid’s Old Fashion Hamburgers Fort Worth & Dallas, Texas

The Regular Kincaid Cheese Burger:

Created by Mr. Kincaid in 1946 in an old grocery store in Fort Worth, this burger is one of the original best burgers in Texas. They’ve won so many awards at Kincaid’s they’re running out of room to hang all of them. I’ve been eating and chowing down at Kincaid’s for five decades. I always visit the original location in the old grocery store location off Camp Bowie in Fort Worth. The old location has charm and is extremely cozy. If you ask me the atmosphere at Kincaid’s makes the burgers taste better. I always say, “Food tastes better with a story”, and Kincaid’s has a great story. My granddad was friends with Mr. Kincaid they talked business and beef a lot back in the day. Both of these men were part of the early history in the beef business when Fort Worth, Texas was taking shape. It’s hard to explain the flavor profile of the Kincaid burger except to say, “It’s just DANG DELICIOUS”! It’s the true definition of an old fashion hamburger and has kept its same flavor profile all these years. My buddy “The Music Legend” is someone who has lived in Fort Worth for decades, Robert Gallagher says, “It’s the best damn burger, period”! It’s prepared using a fresh bun, all-natural Black Angus beef (preservative, hormone, and additive free) ground fresh daily. It’s layered with farm fresh tomatoes, lettuce, pickles, onions and cooked on my favorite an old school flat grill in its own juicy juices. Again, vegetables are placed on the bottom of this burger which changes the flavor and makes it better. Remember, “It’s just DANG DELICIOUS”!

 

The BEST Craft and Old Fashion burgers for 2018 are listed below. All of these burgers are fresh, delicious and packed with flavors. The craft burgers will have more detailed information and description of the burgers. A delicious old fashion burger is simplistic, so the descriptions are minimal. 

Best Craft Burgers of 2018

Fred’s Texas Cafe (3 locations) in Fort Worth, Texas 

Fred’s Texas Cafe (Diablo Burger)

The Diablo Burger: 

House prepared spicy chipotle sauce, grilled onions, melted gooey Swiss cheese, farm fresh pickles, lettuce, tomato, and mustard served on a fresh soft buttered bun. I love the flavor profile of this burger. It’s tasty! I’ve eaten at least six of these this year! I just couldn’t get enough. The creator of this amazing burger is outlaw Chef Terry Chandler of Fred’s Texas Cafes and Ought Zero Chuckwagon Catering. Chef Terry is a fantastic cowboy chef that loves the old west and cooking for folks. Love me some Fred’s!

Clay Pigeon Food & Drink in Fort Worth, Texas

The Clay Pigeon Burger:

Prepared with fresh hand ground beef from prime ribeye and New York strips. A fresh bakery buttered bun, farm fresh lettuce, tomato, onions, house prepared Clay Pigeon garlic aioli and served with hand cut French fries. Chef Marcus Pasley created the Clay Pigeon Burger. He is the owner of the famous Clay Pigeon and is an award-winning chef who creates amazing cuisine representing many cultures. Chef Marcus literally has no boundaries on what he can create and sling out of his kitchen. Marcus is one of my favorite chefs! It’s truly his life’s passion to cook delicious creations for all to enjoy.

Whiskey Cake Kitchen & Bar in Plano and Los Colinas, Texas

The OMG Burger: 

The OMG Burger Whiskey Cake

Prepared with goodness! This burger has house prepared beer battered onion rings, roasted criminis, muenster, house prepared grain mustard, red chili mayo, lettuce, and tomato, all on a fresh challah bun. The OMG Burger has loads of fresh ingredients and when combined creates a BIG bold flavor that just rocks your taste buds. Also, the homemade chips on the side are delicious too. When I bit into this burger for the first time my spidey foodie senses went CRAZY! I know why they call it the OMG Burger.

Jonathan’s Oak Cliff in Dallas, Texas

“THE NOONER” Burger:

I love how cozy this place is when you walk in and sit down. The burger is prepared with a fresh soft bun, 1/2 pound of a juicy beef patty, ham, Swiss cheese, American cheese, farm fresh sliced tomato, then topped with a farm fresh egg and succulent bacon slices. OH YES! This burger is juicy, delicious, and looks like “more please” because that is what you want with every bite, MORE! Is there anything better than chowing down on a burger and grease running down both sides of your mouth? NOPE ain’t nothing better!

M & O Station Grill in Fort Worth, Texas

The King George Burger: 

Holy Molly, the burger God’s visited M&O to help create this big bad boy! Prepared with two or 3 juicy meat patties, two or 3 slices of cheese, with bacon & BBQ caramelized onions. All the trimmings then stacked between a bakery fresh bun. You get a generous portion of M&O’s hand cut french fries too. This burger looks incredible with all the gooey cheese melted and running down the sides for this burger. It’s beautiful, artistic, big, and packed with flavor. I really enjoyed this bad boy burger! You can have it prepared with 2 or 3 patties and slices of cheese, it’s your choice.

Rapscallion Restaurant in Dallas, Texas

The Rapscallion Burger:

Prepared with a special 80/20 blend of certified Hereford Beef, three cheese pimento cheese, house pepper bacon, farm fresh lettuce, tomato, onion, dill pickle, and house prepared creole mustard,  served with Rapscallion spiced sweet potato chips. All served on bakery fresh brioche bun with black sesame seeds. You can also add a farm fresh egg if you desire. I think the egg really adds to the flavor profile of this amazing burger! The egg really makes it pop on your taste buds, POW! This delicious burger is the creation of Chef Nathan Tate. He’s creat’in, cookin’ and slingin’ deliciousness all over Dallas. I visit Rapscallion often just to make sure I’m not missing any of Chef Tate’s delicious creations. I was introduced to Chef Tate’s creations two years ago and I’ve been in love with his cuisine ever since.

Dutch’s Legendary Hamburgers in TCU area/Fort Worth, Texas

The Bacon Blue Cheese Burger:

Oh MY! Prepared with a juicy beef patty, fresh bacon, a generous portion of blue cheese, farm fresh tomato, onion, house prepared chipotle mayo, and it’s all on a bakery fresh bun. Dutch’s uses a fantastic bun to me because it has the flavor profile of a Hawaiian sweet bun. It really creates a unique flavor for this burger. I love the flavor of the blue cheese on this particular burger and it’s not over powering. Get to Dutch’s and chow down on this burger! I would add the tator tots and glass of TX Whiskey and water.

Smokey Rose in Dallas, Texas

Bacon Jam Burger:

Rodeo Goat Cowboy Murrin Burger

Prepared with two fresh juicy burger patties, Tillamook cheddar cheese, fresh house prepared BACON JAM, and dijonnaise, served on a bakery fresh potato bun. When I tasted this burger for the first time I was like, WOW! It has a unique flavor profile and is worth the drive from anywhere in Texas. Chef Spoon created this burger and he loves hanging out at Smoky Rose and slinging deliciousness to all is foodie fans. Smoky Rose has an incredible patio one of the BEST in the DFW area. Chcek out Smoky Rose and tell Ol’Chef Spoon I said: “to sling you a good’un!”

Red’s Burger House in Azle, Texas.

The Toasted Oak Burger:

Prepared with a juicy “GRASS FED” beef patty, garlic butter, provolone, and smoked Gouda cheese, caramelized onion, fresh leaf lettuce, mayo, and all stacked on a bakery fresh bun. I’ve been to Red’s a dozen times! It’s a cozy little burger joint you will fall in love with. The flavor profile of this burger is lip smacking delicious. Look for the little red and white cottage in Azle then go chow down!

Rodeo Goat in Dallas & Fort Worth, Texas

The Cowboy Murrin Burger:

 It’s prepared with applewood smoked bacon, farm fresh beef steak, tomato, shredded lettuce, fried onion, cheddar cheese, pickle chutney, house prepared BBQ sauce, and all stacked on a soft fresh bun. This burger was created at Rodeo Goat and named after Fort Worth cowboy, Steve Murrin. It’s packed with flavor and screams Fort Worth! Check it out and chow on this delicious burger! BE sure to wear your boots it makes it taste better.

The Swiss Pastry Shop in Fort Worth, Texas

The Farm To Market Burger with Cheese:

Chef Hans, you have to LOVE this jolly creative chef. I truly think chef Hans was born to create burgers. This burger is prepared with a fresh eight oz. juicy Texas Akaushi beef patty, farm fresh pickles, lettuce, tomato, and onion all stacked between a Swiss Pastry Shop fresh baked bun. Yes the buns are baked RIGHT THERE on location! Chef Hans creates magic and deliciousness at his world-famous Swiss Pastry Shop. He cooks up a lot of different hamburgers with insane toppings and crazy flavor profiles. They are always creative and have big bold flavors. We love Chef Hans and his crazy super delicious burger creations at his world-famous Swiss Pasty Shop.

Maple & Motor in Dallas, Texas

The Maple & Motor Cheeseburger:

The Texas Burger at Texas Spice

Prepared with a half-pound hand-formed burger patty from a proprietary blend of chuck and brisket with a 70:30 fat content, farm fresh lettuce, dill pickle, red onion, and a fresh buttered grilled-shined bun. Maple & Motor Burgers are cooked on a flat grill in their own juices. The cheese on this burger is melted to perfection. I love this burger (and any burger) that Maple & Motor creates. They have a cozy atmosphere in a little old gas station building. When you get a chance head over to Maple & Motor for some deliciousness! They have been featured on Diners, Drive-In’s and Dives, and Steve Harvey’s Show as the BEST BURGER in America.

Texas Spice Restaurants on Lamar in Dallas, Texas

The Texas Burger:

Prepared with a juicy Texas beef patty, redneck cheddar cheese, smoked jalapeño relish, farm fresh red onion, lettuce, tomato, and all stacked between a bakery fresh wheat brioche bun. Again, the vegetables are on the bottom under the meat which changes the flavor and makes it better.  This burger has a fantastic fresh flavor profile. It’s a delicious down home Texas burger that you will want to have again and again. If you add the fresh french fries and throw some of their house prepared bacon on the burger it will WOW you! Chef Enrique Chavez loves creating deliciousness from farm fresh products and ingredients to create delicious flavor profiles at Texas Spice that you won’t and can’t FORGET! Texas Spice is a delicious destination NOT to be missed for Brunch, lunch, and dinner. It’s located at Restaurants on Lamar.

Chef Blythe’s Southern Bistro in N.R.H., Texas

The Big Nasty:

Prepared with a 1/2-pound juicy patty, melted cheddar jack cheese, grilled onions, grilled jalapeños, red tomato, jalapeño ranch dressing, and nacho cheese Doritos all on a fresh soft bun. This burger was created by  Chef Blythe and has a flavor profile all of its own. Chef Blythe called me and said “come check out THE BIG NASTY!”” “Ok chef I’ll be right over to see what this is all about”. The burger is truly packed with flavors, and of course messy, but it’s worth the mess. Just ask the server for extra napkins!

The Barn Cafe in Paris/East, Texas

The Trey’s Chow Down Double Double: 

Prepared with two or three fresh ground beef patties-your choice, two or three pieces of American cheese-your choice, farm fresh tomato, onion, and lettuce stacked between two toasty buttered buns. The burger patties are cooked in their own juices on an old school flat grill. If you really want to blow this burger flavor profile through the roof add some of Chef Zane’s cooked bacon to the burger. This burger was created by Chef Zane and named after Trey Chapman for his love and knowledge of burgers. This burger is TEXAS SIZED very delicious and stacked high with goodies. If you want a BIG PHAT TEXAS BURGER, head to Paris, Texas it’s just 2 hours EAST of Dallas. You will find the Barn Cafe East of town where you can chow down on some Texas deliciousness.

 The Best Old Fashion Burgers Of 2018

Charley’s Old Fashion Hamburgers Est. 1992 in Fort Worth, Texas

Charley’s Big’Un Burger:

Old School Woody’s Bar & Grill Sign

Prepared with two juicy beef patties, two slices of American cheese, one slice of Swiss cheese, two strips of bacon, one slice of Canadian bacon, and served on a toasted buttered bun. Oh yes, Charley’s is always on point and juicy. You better have a napkin, wait… Three or four napkins actually!

Woody’s Bar & Grill Est. 1950 Mineral Wells.

Woody’s Double Burger:

Prepared with two juicy meat beef patties and two slices of American cheese on a toasted bun from the flat top grill. Add jalapeños for the perfect touch! I actually found Woody’s just last year and have enjoyed the burgers along with the friendly service. There’s something about a dark, cozy, old fashion post war hut that makes the burgers taste even better. I absolutely love Woody’s!

Grumps Burgers Est. 2000 Grandbury / Burleson / Stephenville, Texas

Grump’s Hamburger:

Billy Oak Acres Old Fashion

Prepared with fresh Texas beef patty, cooked medium-well, lettuce, tomato, pickle, onion, and mustard on a soft toasted bun. You can add a slice of cheese for the perfect flavor. I found Grump’s just five short years ago and have really enjoyed stopping in and chowing down. Head over to Grumps!

Billy Oak Acres BBQ in Fort Worth, Texas

The Billy Burger:

Prepared with two delicious fresh beef patties, two slices of American cheese, and is served on a delicious bakery fresh bun. You can add bacon and all the fixings if you want. This burger is about as old fashion and flavorful as it gets. It’s really really REALLY delish. I love going to Billy’s because the atmosphere is always upbeat and I can eat some ribs too lol! Chef Billy Woodrich is a Texas Pit Master and Chef that loves slinging deliciousness and great BBQ. (We filmed a Trey’s Chow Down T.V. episode at Billy’s which you can view by clicking the link.)

J. G.’s Old Fashion Hamburgers Est. 1985 in Dallas, Texas

J. G.’s Ol’ Fashion:

Prepared with an Angus beef patty, lettuce, onions, pickles, mayonnaise and mustard served on a soft toasted bun. Add some cheese for some extra deliciousness. For the perfect old fashion, I recommend this one. I’ve always loved J.G’s and have for 10 years now. I don’t get there enough, but when I do… it’s chow down time.

Roy Pope Grocery Store Deli Est. 1943 in Fort Worth, Texas

Roy Pope Burger “Bob’s Bad BOYEE”: 

Decades Old Clown Burger

Been chowing down at Popes for decades. It’s a big fat fresh ground beef patty, farm fresh lettuce, tomato, and onion served on a bakery fresh bun. Their ingredients come from their fresh produce department. I’ve been chowing down on these burgers for four whole decades. They are always deli-fresh, made to order, and the service is first class no matter what!

Adair’s Saloon Est. 1963 in Dallas Deep Ellum, Texas

Adair’s Burger:

Oh Man, I love Adair’s! The burger is prepared with a juicy beef patty, lettuce, tomato, onion or red onion, and pickle served on a soft toasted bun. You can add cheese for the perfect touch. All I can tell you about Adair’s Saloon is that I really enjoy eating their burgers. It’s a cozy, narrow building with comments and writings all over the walls. They serve old fashion at its finest. Oh, add bacon too! I ask a guy to add bacon one time and he added what looked like a 1/2 pound. I was like DAM SON, come on with it!

Chip’s Old Fashion Burger

Chip’s Old Fashion Est. 1981 in Dallas, Texas

Chip’s 1/2 lb. Burger:

Chip’s Yes! Just Old Fashion Delish. The burger is prepared with a juicy 1/2 lb. patty, lettuce, tomato, onion, pickle, mayo, and mustard on a soft toasted bun. You can add cheese or choose a wheat poppy seed bun. Chip’s is simply just old fashion awesomeness!

Clown Burger Est. 1963 in Haltom City, Texas

Clown Double Burger:

When I saw the BIG Clown sign on the side of the road I hit the brakes hard. I can’t began to explain this burger joint. It is truly an original and something you just HAVE to SEE and VISIT. The burger is prepared with two juicy beef patties, two slices of American cheese, lettuce, tomato, onion, and mustard all on a buttered toasted bun. I love this burger! I’m not sure if I love the Elvis decor more, or the greasy old fashion burgers more? Wait; of course, I love the cheesey gooey greasy burgers more. I’m a chow down hound!

Griff’s Hamburgers in Haltom City/Grand Prarie, DFW Texas

Griff’s Giant Cheese Burger:

Griff’s Old Fashion Burger

I remember eating Griff’s burgers with my mama when I was just a handsome little Texas lad. They are a TEXAS land mark. The burger is prepared with a juicy beef patty, melted American cheese, lettuce, tomato, pickle, onion, and mustard on a toasted soft bun. While some consider them to be fast food, they have a great old fashion burger! I think Griff’s is an old fashion burger paradise in this fast-paced world! Add the tater tots or fries for extra perfection!

Well, folks, I hope you enjoyed our list!  I strongly encourage you to visit each one of these fantastic burger places and try all the burgers listed. I enjoy reading and hearing about comments from folks who LOVE an awesome burger. The great thing about this year’s contest is we have every type of burger listed. It represents various flavor profiles from chefs and old fashion burger ideas from the 1940’s to modern day. You won’t find anything like this burger list in the DFW area. Share, like, comment, and let me know what ya think!

You may post photos or comments on our facebook at Trey’s Chow Down or forward them to Trey@TreysChowDown.Com I welcome the comments and photos.

Much love,

Trey (Chow Down) Chapman

Side Note: BurgerFi is now OPEN in North Fort Worth and is super delicious. They didn’t make the list because they weren’t open yet. I visited a corporate store in Florida last summer 2 times to write my article. Please read the article and visit BurgerFi. http://treyschowdown.com/burgerfi-excellence-true-bombdigity-delicious-burgers/

Incredible Event: Chefs For Farmers 2018

Abacus Restaurant Beef

Trey’s Chow Down visits several events throughout the year. We travel around the DFW Metroplex, East Texas, and South Texas to seek out creative dishes. We search for delicious flavor profiles and the incredibly talented chefs that create them.

A large number of events we are invited to are charities held by chefs, restaurants, and local folks who believe in supporting great causes. It’s an honor to be a part of them! Truly, it’s amazing to see how much time, funding, dedication, and hard work is put forth during these events.

This year was Trey’s Chow Down first time to attend the Chefs For Farmers 2018 event in Dallas. Chefs For Farmers was created in 2010 by Dallas restaurateurs Iris Midler and Matt McCallister. Chefs For Farmers began as a long table dinner for 125 people at Eden’s Organic Farm in Balch Springs, Texas. The goal of the evening was to bring farmers and local chefs together to promote the benefits of working closely with their local/regional farmers. Over the years, Chefs For Farmers has evolved into a nationally recognized, multi-day festival with thousands in attendance. As part of its commitment to encouraging sustainable relationships between chefs and the farming community, Chefs For Farmers provides stipends to participating chefs and farms to create locally sourced dishes for the festival.

It is a four-day event that rivals anything you’ve ever attended in the food or drink world. Chefs For Farmers is masterfully planned and executed with perfection. The cuisine is unbelievably creative, colorful, with flavor profiles that will send your taste buds into foodie heaven.

Each chef and culinary team spends countless hours preparing these flawless dishes. The flavor profiles and combinations we tried at Chefs For Farmers blew me away. I can’t ever remember trying so many unusually complex dishes at one single event. Chefs For Farmers is an amazing concept. I really enjoyed attending this event with chefs and local farmers to help promote freshly sourced vegetables, proteins, and products.

Magdalena’s

Each booth, staging area members, and culinary team were full of class, energy, and were enthusiastically serving. There was not one single booth where everyone wasn’t smiling, laughing, and having a BIG ol’ Texas time. All the folks were so friendly and taking time to discuss their creations.

Talk about a well done prepared plan. The crowds at the event were evenly distributed. This way, the crowds never really bunch up and made you feel open to roam around throughout this event.

Hook Line and Sinker V.I.P. Feast

The V.I.P. area was TRULY a V.I.P. area! Everything it offered was spectacular. They had full bars, wine, music, and all kinds of delicious eats. There was plenty of seating and we felt like we were attending a kings feast. Hook Line and Sinker had an unbelievable all-you-can-eat fresh seafood area with king crab, shrimp, crawfish, sausage, and corn. Magdalena’s had an amazing dish that was visually beautiful Lobster Esquites and it tased like “MORE.” That’s what I wanted was more!  My mouth is watering just thinking about all the incredible food in the V.I.P. area again. V.I.P. at Chefs For Farmers should be renamed to (P.V.I.F.) for Platinum Very Important Foodies and that’s putting it mildly, folks.

This is definitely one of the best foodie events I have been to in the last decade.

I would love to list every single chef, restaurant, dish, farmer, and vendor involved but that would take a lot of pages. I’m going to list some highlights and the amazing dishes we fell in love with. I want everyone to know, and understand, that there wasn’t a bad dish at Chefs For Farmers. We loved them all.

 

When it came to deliciousness  at Chefs For Farmers 2018 these flavor profiles and dishes had everyone beat. I fell in love with the following dishes:

Petra and The Beast

Petra and The Beast

Chef Misti Norris created the dish with pork, grains, and greens. This dish had an amazing flavor profile and was visually stunning. I’ve been following her work for a few years now and I’ve been blown away with her creations. Chef Misti dedicates herself to creating one of kind unique dishes with fantastic visually appealing looks and flavor profiles. She’s dedicated to perfection!

 

Knife Dallas

Knife Dallas

Chef John Tesar created the dish: Beef BBQ Rib in Creamy Polenta Chimichurri Sauce. OMG where do I start? First off, I LOVE Chimichurri and I LOVE  beef. BOOM! This dish took my taste buds to the flavor Rodeo. The texture was perfect. It was visually sexy to my eyes, it just screamed, “Eat me”. I sneaked back for a second one because it was delicious. Chef John is not only dedicated to his craft, he’s in LOVE with the culinary world and creating magic from his kitchen. Each creative dish is packed with flavors that we love. Who doesn’t love BEEF and delicious creations? You know where to find them Knife Dallas and Plano.

 

Meat Church

Meat Church Deliciousness

The chef was Chef Matt Pitman and he prepared a few dishes; Smoked prime rib, Truffle horseradish Cream On Corn, and a Chorizo style smoked beef rib with salsa verde, chicharrones, and chili on corn.  All I could say was WOW! It was just STUPID DELICIOUS. The flavor profiles rocked my pallet and they were visually perfect. I hovered around the Meat Church booth like I hadn’t eaten in a month. Just smelling the aromas gave me a BBQ ADDICTION. The smells from the Meat Church booth should have been outlawed. Call the police there’s delicious smells lingering!

Abacus restaurant

Abacus

The chef was Chef Christopher Patrick and the dish was Hickory Smoked Bar-N-Ranch Wagyu Cheesesteak Sliders prepared with caramelized onions and peppers, Brazos valley white cheddar cheese sauce, on grilled sourdough. When I saw that sign and the dish he had listed I was like, “The foodie gods must have visited Chef Patrick for this one”. Are you kidding me? LOOK at those ingredients. This dish just screams, “I’m freaking delicious, now shove me in your mouth”. Well let me tell you something right now foodie lovers…. Actually, I can’t tell you what I said when I took my first bite in this article but it rhymes with muck. I don’t know Chef Patrick, but I met him for the first time that day. I can tell you I will seek out more of his creative tasty dishes and see what he’s slinging next for me to chow down on. Take my advice get to Abacus and chow down on some deliciousness.

 

Magdalena’s

Magdalena’s

The Chef was Chef Juan Rodriguez and the dish was Lengua and Gnocchi, Braised beef Lengua with Parisian style Gnocchi, Salsa Macha, farm fresh herds and Cotija Cheese on a freshly-made tortilla. When I saw Chef Juan and I looked at his dish creation I started shaking my head. I knew this dish was going to be lip-smacking, mouth watering, and bronc ride to the flavor rodeo. I know Chef Juan, and he’s always slinging creative deliciousness with every single dish, large or small. I took one bite of this and my spidey senses took over. I’m not sure if I even chewed this dish, but I wanted another. Magdalena’s is one of my all time favorite places to dine and chow down. He’s a master at creating not only fantastic dishes, but also the perfect atmosphere to eat them. Chef Juan makes you feel like you’re truly in the country or region in which the dish was inspired. He will explain the dish so well with PASSION you feel special just to eat it. He’s truly a master at the foodie game!

 

Chef Joe Rojas

The Most Creative dish at C.F.F. 2018 

Chef Joe Rojas Booth Presentation

The chef was Chef Joe Rojas and his dish was carrot textures with short ribs. Prepared with farm fresh roasted carrot, compressed Carrot, dehydrated carrot, aerated carrot, and short rib. I don’t know Joe, so I wasn’t sure what to expect. When I saw the sign I thought this dish has lots of carrot flavor wonder what the flavor profile will be, carrot? I LOVED the presentation I could see it from the sidewalk as I looked over. The dish was visually incredible it looked like a piece of Picasso artwork hanging on a wall. The color really popped, the texture was unique, and it was packed with flavor. The carrots being chilled on the dish with short rib was really delicious and satisfying to my pallet. The only problem is I could have eaten about 10 of those! Wonder what Chef Joe would have done if I came back with a BIG tray and slid, about 10 more of those on the tray then walked off like a thief in the night! It crossed my mind. I need to eat more of Joe’s dishes soon!

There were so many more incredible dishes and chefs we met that it’s impossible to explain in this story. What I will tell you is this, you need to purchase your tickets and attend Chefs For Farmers in 2019. If you’re a farmer or a chef you need to be part of this! Last but not least, if you own a business you should consider being a sponsor and supporting. It’s an amazing event and one of the most incredible events you will ever attend.

Special Thanks to: Iris Midler, Matt McCallister, John Tesar, Dean Fearing, and everyone who played a part in this amazing event.

God Bless Everyone,

Trey Chapman

Let’s get fancy; The Quintessential TEXAS Dish!

Texas Official Day!

If you live in Texas, or have spent any time roaming around here, then you know what the most quintessential dish that Texans love to eat.

It’s big, tasty, light brown color, has a little crunch with each bite. In most cases it is smothered in creamy gravy. Yep! The delicious chicken fried steak! Born in Texas, and it is truly the quintessential state dish.

Texans love it so much we even declared an official day to celebrate it!

Chef Terry Chandler Quintessential Texas Cooking!

October 26th is the official Texas Chicken Fried Steak day! Let me walk you through on why, and where, to enjoy oneself on this awesome day.

There has to be hundreds, if not thousands, of places in Texas where you can eat chicken fried steak. Big cities, little Texas towns, back roads, breakfast cafes, deli spots, hamburger joints, expensive eateries, steak houses, and the list goes on. Really, you can go anywhere! Texans are proud of their chicken fried steak. Everyone who knows me can agree that I know where the best dishes are.

Chefs have their own idea on how to prepare their delicious dishes. They have perfected their own recipes for chicken fried steak. In the last decade, Texas chefs have gotten extra creative. Some use round steak/cubed steak, flat iron steak, rib eye, and if they’re going further in creativity they’re using dry aged rib eye. Each different cut achieves a different flavor profile. Whatever you prefer, you’ll surely savor it.

I’ve been eating chicken fried steak my entire life. The family restaurant and beef business is my pride but I know how to judge a chicken fried steak like no other!

I’ve compiled a list of places with outstanding chicken fried steak! Each place has uniqueness in flavor, service, and southern charm. Have fun CHOWING DOWN on the best chicken fried steak! Our last article was read over 100,000 times! I’m sure this one will trump that. Be sure to share this with your friends!

Horseshoe Hill Fort Worth Stock Yards

Celebrity cowboy Chef Grady Spears has, what I consider to be, the coziest little restaurant in Texas. He also has the biggest and best variety of chicken fried steak. The menu has six different styles. Yes. I said SIX different ways you can order chicken fried steak. Each dish is unbelievable and offers it’s own flavor profile. The Cowboy Way, the Farmer’s Way, and the Vaquero Way are my top three favorites. They are served with mashes tators and green onions. Horseshoe Hill is truly a must try if you love chicken fried steak. Chef Grady is a Texas legend. Bring ya boots and cowboy hat because you’ll be riding in the flavor stagecoach all night with each bite!

Celebration Restaurant Dallas

They’ve been cooking up deliciousness for decades! Their chicken fried steak is incredible. The cozy down home atmosphere adds an extra charm, creating the perfect southern restaurant. For a bold flavor, change the traditional cream gravy to Celebration’s house made jalapeño spicy gravy. It’s made with farm fresh ingredients and is oh so good. After their fifty years in the business, they have it down to perfection. Make sure you get your ticket punched because you’ll be boarding the flavor train when you order the Chicken Fired Steak!

Reatta Restaurant Sundance Square

Started in Alpine, Texas and made its way to Sundance Square in downtown Fort Worth. Reatta is one of a kind with its western cowboy atmosphere, great service, awesome food, and a roof top bar. Chef James Gaines makes a mean Texas sized chicken fried steak, complete with authentic Texas flavor and topped with delectable cream gravy. Make sure to add the Reatta tamales for an appetizer for the perfect meal. Do me a favor and make sure to keep one arm free because you’ll be riding the flavor merry-go-round with this dish!

Pink Magnolia Dallas

Chef Beck’s Pink Magnolia Dallas!

Although I haven’t met her yet I have been to Chef Blythe Beck’s fabulous Pink Magnolia?… Inviting, colorful, cozy restaurant, and more. It’s always fun and the folks are great! The first time I took a bite of Chef Blythe’s chicken fried steak ribeye, I was like… Da da da DAMN. Trey, you better take another bite, son! So, I did take another and another until I lick the plate clean. No kidding, I picked the plate up off the table and licked it like a damn lollipop! What would do you? It was covered in house made bacon ribeye gravy! Pure deliciousness on a plate. Just remember, this is an incredible kaleidoscope of flavors and your taste buds will be dancing. Get to Pink Magnolia, and thank me later.

Billy Oak Acres BBQ Fort Worth

If you haven’t met pit master Chef Billy Woodrich, then your life isn’t complete. You wanna talk about character? My lort, I think the word character was invented for Bill Woodrich. A big man full of laughter, fun times, craziness, and can cook some of the best chicken fried steak west of the Mississippi. His restaurant defines the word cozy! It’s in a 100-year-old building with uneven floors, squeaky doors and floors. Chef Billy cooks a delicious flavor packed chicken fried steak with cream gravy, plus sides. It taste so good you will be in “hog heaven”, as my granddad used to say. You will be asking Billy for another. Check out Billy Oak Acres today, and be sure to get ready to ride in Billy’s Little Flavor Wagon.

The Barn Cafe Paris Texas

I’m telling you right now; if you want to experience a real country eatery then you better drive east to Chef Zane’s Barn Cafe in Paris, Texas. It’s called the Barn Cafe because it’s inside a big Texas sale barn. That’s correct. The Paris Live Stock Auction Barn! Friends, you haven’t lived until you eat at the Barn Café. You need to experience all the wonderful character, charm, and stories this place has to offer. Everything is house-made daily. The chicken fried steak is served with cream gravy and fresh house made rolls. Expect to be in a food coma. Each bite will have you wanting more. I’ve eaten 2 at one time and was so full that I couldn’t walk back to my truck. TAKE your boots, it is a sale barn. Make sure to check their hours before you head out there! Thank me later for the delicious cuisine and the pretty drive!

Fred’s Texas Cafe Fort Worth

A true Texas cowboy eatery! Chef Terry Chandler and his culinary team have created so many delicious southern eats, I can’t even do it justice with descriptions. The cafe is inviting and friendly. It’s hard to leave once you enter! The smell of delicious country cooking and live Texas music will put your senses on hyper drive. Chef Terry’s chicken fried steak served with cream gravy will have you asking… Where have you been all my life? Come here and get in my belly. It’s simply some of the best home country cooking you will find. So so so good for the soul. Check you bags when you enter! Until every bite is finished, Fred’s Texas Café will send you on the flavor town rocket!

Jonathan’s Restaurant Oak Cliff

H-3 Ranch Chicken Fried Steak!

Let’s talk about some delicious southern heavy goodness. I haven’t met Chef Jon yet, but I’ve eaten his delicious chicken fried steak with an egg on top for brunch My goodness. It’s packed with so much flavor it made my list! It was one of the best ever. Jonathon’s is very cozy, with friendly folks and a fantastic menu. The brunch is amazing and the atmosphere is not what you would expect in todays times. It’s inviting and down right home friendly. Check it out and be sure and take a bib because flavor will be dripping off your chin with each bite. Tell’em Big Trey sent you!

 

H-3 Steak House Stock Yards Fort Worth.

Giddy up boyz and girlz! It’s time to climb on your horse and mozy over to H-3 Steak House for a big fat juicy chicken fried steak. The famous Mr. Stephen Michie will be expecting you. If you don’t have a horse, an SUV or a car will do the trick! H-3 is one of the quintessential places in Texas to bring folks to dine, drink, and Chow Down. The chicken fried steak is Texas sized and packed with flavors. If you add the “Nine Miles Of Dirt Road Dirt” dip for an appetizer you will be in cowboy food heaven. The staff is friendly and the atmosphere is pure Texan. Get there today! You can even sit on a saddle, which will take you to flavor merry-go-round! Giddy Up!!!

 

Hope you enjoy the list and make sure to re-share with your friends and your mama. Don’t forget, October 26th is TEXAS Chicken Fried Steak Day! See ya there!

 

Trey (Chow Down) Chapman III

 

 

 

 

 

 

 

 

 

 

Smoked BBQ Fest Ft Worth & Dallas

“Chicken Fried Burnt End”

Smoked BBQ Fest 2018 in Dallas and the Historic Fort Worth Stock Yards where some of the BEST events we attended in 2018. SMOKED brought the BEST BBQ from all over the Lone Star State to the heart of downtown Dallas and the Historic Fort Worth Stockyards. Eighteen BBQ joints from across Texas fired up their pits and served savory samples of smoked goodness: brisket, ribs, pork, sausage and other creative BBQ dishes. Texas live music filled the air and games entertained the Texas sized crowds. It was raining you say? That didn’t matter one bit! BBQ lovers came out by the hundreds to chow down on some of the Texas BEST BBQ dishes in the WORLD.

Trey’s Chow Down loved each and every dish that was offered and we tried them all. We did have some favorites that we want to share with each of you.

I found Foodie Heaven 8 Delicious Destinations, One Street!

 Hello fellow foodies and chowhounds,

Every once in a while folks will say, “You should see this place it’s amazing”. They sometimes say anything to get your attention about something new they’ve tired. Folks just want to share their happiness! This was exactly what I was told about Restaurants On Lamar at the Taste Of Dallas this year. I just had to see it!

Last month I was invited to tour the NEW Restaurants On Lamar at the Omni hotel in Dallas. I thought to myself, it must be some restaurants inside the Omni Hotel? If I’ve learned anything in my five decades on this earth in the food and drink business is that one should NEVER EVER have preconceived notions about anything. Especially when it comes to restaurants nowadays.  Making assumptions can sometimes lead ya to be wrong.

That’s exactly what happened to me when it came to Restaurants On Lamar. What I thought about it before seeing it was nothing like it actually was… not even close!

When I pulled up to the Omni I drove past a cluster of restaurants across from the Omni on Lamar Street. It was at this point I started to grasp what was happening. Restaurants On Lamar is an amazing new concept at the Omni Dallas. They have eight different restaurants, three different bars, each with beer, drinks, or creative cocktails. Each location falls under one blanket drinking permit so you can walk around with your drinks while you dine and socialize. It also includes one of the largest sports bars I’ve ever visited with private booths and VIP areas available. These restaurants are eight separate concepts complete with skilled chefs with creative farm-fresh chef-driven menus at each one. They have award-winning cuisine with impeccable customer service. They have creative and colorful cocktails that number in the hundreds tasting like heaven. To make this new concept even better they have FREE parking for customers. I’m talking about over 400 spaces plenty of parking NOT like you normally find in the DFW area these days where you’re hunting for a parking space or walking a mile after parking. FREE parking in downtown Dallas, WHAT? Well now! Free parking, eight different restaurant concepts, three bars, a sports bar, four patios one with a big outdoor fireplace, and a roof top patio and bar all in the same location? Boy, now you have my attention!

Think about the holidays, birthdays, parties, events, and anniversaries that can be celebrated at Restaurants in Lamar. I want you to stop and think just consider this fact for a minute… You have family in town, but it’s hard because so many folks like different cuisine and they just can’t decide where to dine. Well, at Restaurants on Lamar that is not an issue. You can visit several locations and enjoy different food cultures and food groups. Maybe you want to have a special anniversary you can eat in one spot, have dessert at another spot, and then have a few cocktails after that. You never have to leave Restaurants On Lamar.

Here is my favorite situation of all, the family trap. Honey our house isn’t big enough to have all your family members; I don’t want them all over here at the same time! What do we do? Well, Trey’s Chow Down just saved the day, your relationship, and your families combined over all happiness. Invite them all to meet you at Restaurants On Lamar for an evening or daytime packed with family fun and deliciousness. Heck, have them meet you at the Biergarten On Lamar first get them all to lighten up before you head out on your restaurant tour. If they’re coming from out of town they can book a room at Omni and BAM you meet them at Restaurants On Lamar a.k.a. a Trey’s Chow Down delicious destination.

Now that I have your attention I want to discuss each restaurant concept so you understand what we are talking about at this delicious destination.

BIERGARTEN

An authentic, German-style beer garden greets guests with a selection of German beer and cuisine. Diners and drinkers can enjoy views of the skyline on a wrap-around patio and take in a delicious trip to Germany via bratwursts and schnitzel. Biergarten also serves up local Dallas brews for those wishing to stay close to home.

BLACK SHIP LITTLE KATANA

East and West collided in 1852, when Matthew Perry of the USA Steam Navy was assigned to open ports to the west trade. Saltwater stained his metal ships black as he made his way to Japan and therefore, the Japanese referred to them as ‘black ships’. The story is brought to life in traditional Japanese, Korean and American dishes.

BOB’S STEAK & CHOP HOUSE

Bob’s Steak & Chop House is a nationally renowned steak house specializing in the finest corn-fed, Midwestern prime beef. The menu formula at this Dallas culinary landmark is simple: incredible meat, gigantic shrimp, fabulous salads and decadent desserts. Classic steak house food prepared and presented in a manner that Bon Appétit calls “the kind of fare you’ll want to go back for again and again.”

Quality and service are two of the main ingredients that make up the culture, along with a quintessential Dallas dining experience. Because of the caliber of the product, servers exude a friendly confidence that charges the atmosphere and restaurant with vitality. Award-winning food, educated service, and warm, classic décor make dining at Bob’s Steak & Chop House an outstanding experience.

CAFE HERRERA

In 1971, Momma Herrera opened her first restaurant with the familiar recipes she grew up within Mexico. Fast forward to 2015 and the family tradition is carried to Omni Dallas’s Restaurants on Lamar with the Herrera family continuing to showcase the authentic, upscale Mexican cuisine including classic enchiladas, street tacos, and signature margaritas. Vibrant colors and fixtures complement the textures of Mexico the Herrera family grew up in and give guests a lively backdrop to a fun foodie adventure.

COAL VINES

A casual, neighborhood restaurant, Coal Vines brings New York style pizza and traditional pasta dishes to life. Also featured is a wine list with something for everyone’s palette and budget so diners may take in fine vino without breaking the bank. Dine with the locals at Dallas’ favorite pizza destination or enjoy delivery to your room.

A cocktail from Pegasus Bar

TEXAS SPICE

Texas Spice, serving three meals daily, captures the true flavor of Texas with an emphasis on local ingredients and southern style offering a twist on hometown classics. The innovative farm-to-market concept incorporates the freshest ingredients to create great food and a casual dining experience. The rustic interior was designed with repurposed materials that include red brick walls, garage-door-style doors, and wood details. Whether dining in the main dining room, a private dining room or on the spacious outdoor patio, every guest is sure to feel connected to the history of Dallas while enjoying the comfort of a home-cooked meal.

Texas Spice “Recently named a Diners’ Choice Winner by OpenTable.com.”

THE OWNERS BOX

The Owners Box at Omni Dallas Hotel is a sports lover’s dream with state-of-the-art features and the latest technology including a 16-foot screen for viewing the game. The full-service bar and authentic menu is just the start to an amazing sports bar. Never miss the game again with private game-watching tables that include sound isolating technology and interactive scheduling to fit your needs. Enjoy the big game from every angle on multiple LCD HDTVs, patio dining and oversized seating areas.

After 9:00 p.m., guests must be 21+ to enter The Owners Box. This time is subject to change due to special events; please contact the hotel with any questions.

Pegasus Bar Omni Hotel

Pegasus Bar is overlooking restaurants on Lamar and is Texas chic. Great drinks, cocktails, trendy décor and good vibes. You can see the big restored neon Pegasus Bar from the windows. They also have a big outdoor patio to enjoy with a big floor space if you so desire to move about.

See you at the table!

Trey (Chow Down) Chapman

 

Time to CHOW DOWN at the NEW Snooze Eatery!

Good Day Chow Fans,

I’m excited to about Fort Worth’s newest chow down spot in Cowtown: Snooze an AM Eatery. Snooze opened in Addison, Walnut Hill, and now will open to a big fan fair next month in Fort Worth on October 24, 2018. I stopped by the NEW location off 7th Street in the West Bank development and loved what I saw. Bright colors, the walls a vibrant orange, stylish furniture, and there will even be a big stockyards mural on the wall. I was very impressed with the decor, the friendly staff, and they also have a second story to even add more space for chowing down. They only believe in farm fresh products and locally sourced ingredients. They also encourage folks to create their own dishes with personal twists! You can’t beat that!

The company states on their website,

“Founded by brothers Jon and Adam Schlegel, Snooze was born on April 2, 2006 in Denver, Colorado seeking to evolve the A.M. dining experience through culinary innovation, an eclectic and energetic atmosphere and comfortable and friendly service.

Breakfast marks the beginning of a new day. At Snooze, we believe life is for living and each person and each day is worth celebrating. Our mantra: it only takes a moment to make a difference. From the day we were born, our people – Snoozers – have led the way serving creative twists on America’s favorite breakfast classics in a casual, friendly and vibrant atmosphere. The passion of our Snoozers is contagious. Over the past 8+ years it has inspired Snooze fans of all ages across the country.

TACO ‘BOUT IT At Bartaco

Lunch special: 3 tacos soup or salad 10 bucks.

Just when you think Fort Worth can’t possibly have another taco joint open SLAM BAM another one appears out of the blue. They kinda blindsided everyone in cowtown!

Here is how it went down.

I heard a beep on my phone and I looked down. It said the message was from Tino D. of Whiskey Garden I thought, Tino doesn’t message me very often… I better see what this is all about.

My first thought was, oh Trey what did you do? Why is Tino messaging you this morning? Lol!

I looked at the message and it read: “Trey, new taco place on University WestBend in Fort Worth. It’s called Bartaco and the place is legit. You gotta check it out bro, and quick!”

Sonic Drive In Sells Out! Let’s Eat Some Wings & Tacos!

Good Day,

Buffalo Wild Wings Brand

Being in the restaurant business all my life and owning burger chains this deal is baffling to me. My guess is Inspire Brands wants to acquire the Sonic chain to increase the value of Arby’s and Rusty Taco. They plan to sell a limited number of Arby’s products in all Sonic locations. “Inspire Brands” owns Rusty Taco, Buffalo Wild Wings, and now Sonic.

The parent company of Arby’s and Buffalo Wild Wings aka “Inspire Brands” is acquiring burger chain Sonic in a deal valued at $2.3 billion, the companies announced Tuesday.

Sonic shareholders will receive $43.50 per share in cash, which is a 19 percent premium to Sonic’s Monday close.The company’s stock rose more than 18 percent Tuesday, hitting an all-time high of $44.87 per share.

Trey’s Best Hamburgers 2017

Fred’s Diablo Burger

I just love hamburgers. My family has been involved with burgers ever since I can remember. We’ve sold them in basically every restaurant concept we’ve owned and operated for the past 100 years. We’ve created new burger profiles for our restaurant concepts, and helped with the creation and implementation for others too. My granddad started “Quality Meat and Provision Company” in 1930 in which we produced, boxed, sold and delivered our family hamburger patties to restaurants all over Texas, New Mexico, and Oklahoma.

As a boy, I not only worked in our restaurants, but I also worked at our meat company helping make and box hamburgers too. I’ve had so much experience with hamburgers that if there were Masters Degrees for hamburger knowledge, I would have to have had three of them by now at the very least.

Swiss Pastry Killer Bee

Having so much history with hamburgers, I’ve always wondered when and where the hamburger was created. According to Congresswoman Rosa DeLauro, the hamburger- a ground meat patty between two slices of bread, was first created in America in the 1900’s by Louis Lassen, a Danish immigrant and owner of Louis’ Lunch in New Haven, Connecticut. Louis Lunch is still in operation today and is a wonderful place with a cozy-looking atmosphere.
There are several different versions of stories of when the hamburger was invented- one version is that of German cook, Otto Kuasw- who created a very popular “sailors’ sandwich” made of a fillet of beef fried in butter, served with a fried egg, between two toasted buns in 1891, Hamburg, Germany!

Rapscallion Burger Dallas

Truth be told, it doesn’t really matter to me where it was created, I’m just glad it was! What does matter is bringing you, my Trey’s Chow Down loyal Fans, the best burgers I tasted in 2016.

I urge you try some of them, and share my list with the world for everyone to enjoy!

Burgers are in no certain order. They each are amazing and incredibly flavorful! Please enjoy my list of the best of the most delicious and juicy burgers that I’ve eaten in 2016.

Fred’s TCU Queso Burger

1. Fred’s Queso Burger at Fred’s
TCU,  Fort Worth

2. Fred’s Diablo Burger at Fred’s
7th Street Location, Fort Worth

3. Fred’s Slider Burgers at Fred’s
North location, Fort Worth

4. Swiss Pastry Shop Killer Bee Burger,
Fort Worth

5.  Chef Blythe’s Southern Kitchen Mac-Bacon-Cheese Burger,
North Richland Hills

6. Dutch’s Burger at Dutch’s TCU,
Fort Worth

7. The Independent Burger at
The Independent Bar & Kitchen in
Deep Ellum, Dallas

8. Press Cafe Burger at Press Cafe,
 Fort Worth

Maple & Motor Dallas

9. Maple & Motor Cheese Burger with
Bacon, Jalapeño, and Pepper Jack Cheese. At Maple and Motor,
Dallas

10. The Burger Tower at
From Accoss The Pond Restaurant,
North Richland Hills

11. Cowtown Burger with Bacon at
Kincades, Fort Worth

12. Red’s Texas Special w/Bacon
Red’s Burger House, Azle

13. Roy Pope Custom Burger
Roy Rope Grocery, Fort Worth

14. Rapscallion Burger w/Bacon
Rapscallion, Dallas

15. The Cork & Pig Burger
At Cork & Pig, Fort Worth

16. The El JEFE Burger/Gas Monkey Dallas

17. The Grease Monkey
Black & Bleu Burger w/Bacon, Arlington

18. Boulevardier Burger/Boulevardier Dallas                                                                                             

19. Del Frisco’s Grill Burger in
Fort Worth or Dallas areas

20. Pints & Quarts Burger
At Pints & Quarts in Dallas

21. Adair’s Burger /Adair’s Saloon, Dallas 

Thank you so much for your dedication and support. Try these burgers and tell’em you “Chow With Trey.” 
God Bless,
Trey Chapman

2017 DFW Best Dining, Socializing, & Drinking Patios!

Good Day Drinking, and Socializing Buddies,

Grace Bar Patio downtown For Worth.

If you’re like me I feel it is hard to beat a FANTASTIC patio to kick it on while you enjoy a cocktail, eat or socialize with friends. If you look up the word patio on Wikipedia, it defines it as: (an outdoor space used for dining or recreation that adjoins a residence and is typically paved). That may be the Wikipedia definition, but truthfully patios are so much more than this.

In today’s times’ people search high and low, far and wide, and go to endless lengths to create amazing patios. Patios in most cases are an extension of how one perceives socializing, cooking, partying, or spending time with family and friends to look.

Restaurants, bars, nightclubs, and event venues are no exception to this rule. They know if they can create a fantastic outdoor atmosphere that it will attract people who love the outdoor way of life. When you are in the sunshine or under the moonlight, everything is always fresh, and vibrant! To me, drinks and food always taste better outside. It just feels a lot better, and you do not feel confined. Being outside has a freshness to it that can’t be emulated any other way than being outside.

In the last year, I have spent much time outside looking for great patios that you can have some have fun, eat, socialize, play games, listen to music, drink, and feel alive. I wanted to share these favorite places with you in hopes you will have as much fun as I have had kicking it and slinging the good times. My choices may not have the word “patio” in their name, but if they are on this list, it has a patio for sure.

BBQ, Whiskey, & Beer, Oh My!

Trey & Appetizer Platter.

Way back in the day long before we had BBQ joints we had a little thing called prohibition. Do you remember this little government debacle? What prohibition did do was generate a greater need for more alcohol. We had all kinds of hidden illegal “speak easy’s” bars and clubs. It was a massive failure for the government.

Back then every joint was cozy, off the beaten path, and had lots of drank for the dranking. So when I heard that a place called Barrel & Bones was coming to cowtown and it was influenced by prohibition, well I got all kinds of excited. Then, when I found out the name and they had smoked meats, BBQ, cool cocktails, and had a vast collection of specialty whiskey & craft beers… Well, let’s just say I was happier than a cow with a fresh salt lick.

Already open in The Colony I couldn’t wait for them to open the NEW location in Fort Worth so I could see what it was all about.

They have a variety of fine cuts of beef, chicken, and pork as well as smoked sausages for you to choose from. The dishes are masterfully crafted by Chef Eric O’Connor.

Texas Bourbon Beans, Mac-N-Cheese, Loaded Bake Potato Salad.

Barrel & Bones has an unbelievable amount of whiskey and delicious food available. They have whiskey from Texas, Tennessee, Kentucky, Scotland, Kansas, Oregon, Japan, and Colorado just to name a few. If you where to count the number of states or countries they have whiskey from it would be around 30. The flavor profiles are creative and scream TEXAS. I’m in love with their appetizer menu. I don’t care if you get the onion ring tower, The Texas Bourbon Beans, Mac-N-Cheese, Loaded Bake Potato Salad or the big phat smoked chicken wings because ALL are delish. They have these fresh fried ” Pablano Corn Fritters” that are just stupid good! Where talking the “Flavor Rodeo” baby!

The BBQ smoked meats are packed with flavor and they have a Texas-sized selection. They have names like “Texas Brisket”, “Texas Jalapeno Sausage”, “Carolina Pulled Pork” or “American Kobe Beef Spare Ribs.” They even have fresh house made sauces for you to try. I saw 8 different sauces just waiting to be lapped up. They have names like ” Texas Traditional”, “Texas Sweet and Spicy”, “Carolina”, “Memphis”, “Asian Sweet Chili”, “Alabama”, “Buffalo”, and of course the one sauce that bares their name sake the “B-N-B Special.

The atmosphere is cozy, inviting, and comes along with great service. This place is a down-home Texas feel. You can sit at the bar and look at the vast array of whiskey and beer while chowing down on some delicious BBQ or those stupid good “Pablano Corn Fritters.” If you are sitting with someone and they want you to try your fritters, you tell them, “Trey said ‘No sir, not today my friend not today. You get your own!”

Barrel & Bones is a fantastic concept with something for everyone. You don’t have to be a drinker to enjoy the delicious menu options. You can just make the trip to chow down. You better take a wheelbarrow with you cause if you’re anything like me you’ll eat till you can’t walk. Be prepared because you will need a ride out of there.

Barrel & Bones Craft Bar and Smokehouse is a Trey’s Chow Down approved deliciousness destination that is not to be missed. If you love BBQ, Whiskey, Craft Beers, and smoked meats you have what I like to call the quadfecta. Just get to Barrel & Bones and tell’em Trey sent you.

See you at the “Flavor Rodeo” chow hounds!

Trey (Chow Down) Chapman