When I opened my message from Chef John Tesarit said,
Michael, Chef John, & Trey
“Trey… Caviar, Burgers & Champagne. My buddy, Michael Passmore, is back home here in Dallas for a few events. He’s the founder of Passmore Ranch in California, where he farms fish, makes damn good caviar, and serves guys like us all over the country. He asked me who he should go see in Dallas. I told him if he brought the caviar, I’d supply the burgers and champagne for lunch at Knife (at The Highland Hotel). Easy going lunch, some champagne, a bunch of caviar, and chat with Michael.”
After I read the message I re-read it again just to make sure I understood. We were going to eat some of the finest caviar in the world, paired with some of John Tesar’s award-winning world famous burgers. Then we’re going to wash it down with champagne and discuss various types of delicious caviar from the man who farms it? Is this a joke? Am I dreaming? Then I remembered John is too busy to type all that out for a joke. I didn’t even have to think about it. I replied YES right away. I couldn’t wait for this day to come.
If you don’t know John, I’m just going to give you a free quick education about an amazing Chef. John gets his thrills on perfection, creativity, and hard work. He has an unwavering dedication to the culinary arts, his peers, and various charity organizations. He lives to make sure every single customer has a happy and positive diningexperience. It doesn’t matter if it’s a 6-dollar burger, or a 200-dollar steak, John accepts nothing but perfection. His culinary pedigree is so extensive and has so much detail I’m not going to list all of it for you. I will tell you in the simplest terms; John is just a BADASS at what he does. Period! I respect the hell out of the guy.
So now you know why I was so excited when John told me we’re going to discuss caviar over burgers. I was ecstatic! I’m so passionate about food, drink, the chefs that create it, and the farmers and ranchers that help bring it all together. I couldn’t say no. I love being able to write about different foodie experiences so everyone can enjoy them and learn about the creative chefs and farmers that make it happen.
We pulled up to the Highland Hotel. It was a windy day. I’m always early and of course, my love Jana was driving me so I could work on social media and emails on the trip to meet John and Michael for our caviar outing. I must’ve asked Jana what time it is, at least a dozen times because I do not want to be late. I always want to be early. I consider it disrespectful to be late. Everyone’s time is valuable and especially a Celebrity Chef, and Michael’s time since he flew out from California.
It’s that time again foodies, chowhounds and beef lovers! I’ve been on the hunt all year for a delicious steak dinner and boy… Have I found some great places this year. I’m back with some of my old favorites along with some new places where you can find the BEST STEAKS. We are in our 3rd year now of Trey’s Chow Down Best Steak Articles and this year is better than ever. Last year, 2017 our Best Steaks article had 49,000 reads so we are full of excitement about this year’s NEW list. I couldn’t make all the steakhouses but I sure tried. Sit back, turn off your television, radio, and any background noise, because you need to retain everything you’re about to read in my BEST STEAKS OF 2018 article. You better grab a bib and put it on before you start reading this article. If you’re anything like me you might have saliva dripping from your mouth while you read this article of deliciousness.
You’re going to learn about some of myfamily history, steaks,deliciousappetizers, and whereyou need to eat somesuperior beef this upcoming year.
Over the course of our foodie history, steaks have changed so much. The type of beef restaurantsand chefs are using today is trulyremarkable. Being in the ranching and beefbusinessall mylife, I would have never thought three decadesago wewould have so manyfreshmeatchoices tochoosefrom today. We have chefs using a wide rangeofdifferenttypes of freshmeats and cuts. There seem to be nobounds when it comes to creating theperfectsteak.Someof thepopularbeef and cuts being used are Angus, Hereford,Brangus,Kobe, American Style Wagyu Kobe, American Kobe,JapaneseWagyu, Tenderloin, Filet Mignon,New York Strip, Kansas City Strip,Ribeye, T-bone,FlatIron, and the big bad Tomahawk.We could go on for days about cuts,thickness, andtypesof beef.
Dryagedhas made a bigreturn tothe marketplace too. Dry aging is a unique process in which unwrapped cuts of beef are stored in a room where there is consistent monitoring of temperature, humidity, air circulation, and bacteria level. Whether you choosedry-aged, or wet-aged, has actually become quite a debate these days among chefs and foodies alike. Dry aging has centuries of tradition on its side. My granddad had his ownmassive dryage cooler at our meat company and sold plenty of them. Wet-aging is really the new kid on the block and it’sbeing tested by many. Time will tell how itworksout in the marketplace.
I always say, “Food tastes much better with a good story”. So, sit back andenjoy!
When I was a boy, my granddad would eat steak for breakfast, lunch, and dinner. He was in the ranching, restaurant, and meat business so he loved to eat. His cuisine of choice was BEEF! My dad was the same way! When I was younger we would cook steaks for breakfast, or if I was at Quality Meat & Provision Company our meat business I would cook myself a steak or a hamburger in the early a.m.. Being from Texas and growing up in the restaurant and ranching business I don’t think I had much choice. Back in those days if you ate chicken they looked at you funny, and you might even get a lecture. Beef, beef, beef is what was for dinner.
Granddad Barney shipping CF cattle in 1950’s to the fair in Chicago. We won first place!
I really enjoyed working on the ranch and at the family meat company. I took pride in unloading the big sides of beef off the trucks and hanging them on the rail. After I hung them, I would push them down the rail into the cooler meat processing area. I was always fixed on the butchers cutting, slinging, and deboning those big sides of beef. I would ask all kinds of questions about the beef and cuts. I’d watch them sling those knives around like a NINJAS. It was intriguing and awesome to watch those men work. They were dressed in all white pristine uniforms and long white thick aprons. They had plasticshields around their waste over the aprons and they wore steel mesh gloves and mesh guards all the way up their arms. These men were seriously dedicated, and they could really cut some beef! It was a skill that was truly amazing to watch them perform duties, cutting, chopping, and slicing. I grew up tolearn a lot of discipline through their hard work. After they would finish with the beef sides, we would seal the steaks, box them, and move them in the cooler so we could deliver them to restaurants and customers. One really cool thing about my granddad was he sold meat to all the casinos back in the day. He dealt with many gangsters that owned those casinos along Old Jacksbro Hwy. History is what our world is built on, and I love our family beef history.
When I got older, my dad requested that I get a job in other restaurants to gain experience about operations and about working outside the family business. Of course, I wanted to work with the family, but dad insisted, so I did. I worked for Steak & Ale Company, The Balcony Restaurant, The Carriage House Restaurant, and a few others. I learned a lot about steaks and cuts working for those folks. Later on, I worked in management and was a trainerfor Whataburger, Wendy’s International, Jack-In-Box, Pizza Hut, and Little Cesar’s Pizza Company. I lived in Kansas, then Texas, and then California while working for other corporations.In all, my combined work experience with other restaurant corporations totaled 16 years before returning the Chapman Restaurants, Chapman Fast Foods, and Dairy Queens of west Texas.
Trey’s Chow Down w/ Shannon of Fox 4 Good Day.
What I learned about the food business, operations, training, front and back of the house, and bar service I will never forget. It added to my skills and knowledge in the restaurant industry. It was truly valuable and gave me the tools necessary to createTrey’s Chow Down Brands and my foodie website.
Traveling and eating steaks sounds like a dream come true to most folks. Truth is, it’s a job that requires me to go out report and review onchefs, restaurants, and cuisine. I am dedicated and passionate to be the best for my audience. When I decided to create my BEST LIST for Hamburgers, Steaks, Breakfast, and now pizza, I wanted my choices to be the BEST of the BEST no excuses. I really had no idea the amount of work and research it would take when I decided to create these lists. That’s why I spend a full 12 months locating new restaurants, finding chefs that love to cook. I eat everything on my lists. If someone tells me how delicious something is, I always try it myself before the dish makes it on our food site or social media.
So here we go, buckle buttercup! Let’s learn about some delicious appetizers and steaks.
FIRST…. Let’s talk about appetizers that matter before we get to the delicious steaks.
You can find some amazing appetizers at these steak restaurants listed below. I like to call them pre-steak eats! Enjoy, folks!
BEST pre-steak eats for 2018
Chef Tommy’s Bacon
B&B Butchers & Restaurant Fort Worth & Houston:B&B Butchers & Restaurant Fort Worth & Houston: has a bacon appetizer I’m in LOVE with. It’s called “Chef Tommy’s Bacon”. You have to try it! Tommy’s Bacon is prepared with Roquefort blue cheese and truffle infused honey. This dish will send your taste buds to the FLAVOR RODEO and fill your belly with delight. I truly wish I could convey through my writing how delicious this dish taste, but I don’t have the words. Saddle up for the flavor rodeo with each bite! Tell’em Big Trey sent you!
Grace Restaurant: Located in Sundance Square. They have an appetizer that I love because it involves tartare. It is Beef Tenderloin Tartare – 2 year aged cheddar, tomato aioli, puffed grains, and pine nuts. So delicious you will want another and Chef Blaine won’t let you leave hungry I promise.
Knife Steak House in Dallas & Plano: has a “Bacon Sampler Platter” that will impress any bacon lover. It is a bacon tasting feast consisting of 5 varieties of bacon that will melt in your mouth. I could smell the bacon as they sat it on our table. My mouth was watering before I took the first bite. It’s watering as I write about it! Chef John is dedicated to his craft and loves slinging deliciousness.
Knife Bacon Sampler
Michael’s Cuisine on Upper West 7th: has a fantastic appetizer that is made to order and prepared with fresh Texas quail. They’re called “Quail Pops”! They’re delicious and packed with flavor. Chef M.T. loves this dish and you will too.
J2 Steakhouse in Lewisville: has a creative appetizer that was packed with flavor. Foie gras 3 ways -seared, torch on, mousse. It’s served with some fresh baked bread too and the presentation is incredible.Truly delicious! Chef Pauley loves his creation and it shows.
Del Frisco’s Double Eagle Steak House: has a one-pound bacon appetizer that goes by the name “Thick-cut Nueske’s bacon au Poivre”. Topped with a Bourbon Molasses Glaze and farm fresh peppers. Superb!
J2 Foie gras 3 ways
Capital Grille Steak Houses:has an amazing pre-steak appetizer that goes by the name of “Prosciutto Wrapped Mozzarella”, with farm fresh vine-ripened tomatoes and delicious house bread! This dish is so yummy that you will want to slap everyone. Your mama, your grandmamma, your granddaddy and maybe even some folks you don’t even know. Chef Derek knows when I walk in because I always order 2 of these dishes.Yes, it is that delicious. If you don’t believe me, TRY IT!
Wolfgang’s Steakhouse: The Beverly Hills California location has an appetizer that I love. It is farm fresh, house-made mozzarella, Texas size beefsteak tomatoes. Served with your choice of dressing; house vinaigrette, Russian or Roquefort. This dish was so fresh and flavorful. It might be the beautiful Beverly Hills fresh air and the sites and sounds of California but this dish is banging.
Horse Shoe Hill Steak House: Located in the Fort Worth Stock Yards! This place has several great appetizers packed with flavors. The “Texana Deviled Eggs”, “The Bob Armstrong dip” with house-made chips, and “Calf Fries” are few of my favorites. Chef Grady has some fantastic dishes that just scream southern and cowboy flavors.
Thissteakis named after its T-shaped bone. It’s similar in appearance to the porterhouse, but with a smaller portion of the filet mignon side.T-bonesteaksare cut closer to the front and contain a smaller section of tenderloin. They arebestgrilled or broiled to medium-rare temperature. The meat near the bone tends to cook more slowly than other parts of thesteak.
New York Strip
This is a classic at any qualitysteakhouse. It has an excellent amount of marbling, is tender and flavorful. Many people prefer this cut cooked rare, or blue, showcasing the delicate flavor and naturally tender texture. Internationally it is called a “club”steak. In the United States and Canada, it is known as New York strip, strip loin, shellsteak, or Kansas City stripsteak. The New York stripsteakis ideal for grilling.
Filet Mignon
This is the most tender cut off the cow. It’s not the most flavorfulsteaksince it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. In France, this cut is called filet de boeuf, which translates to beef filet. It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness.
Rib-Eye
The rib-eye has long been a favorite ofsteaklovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. The rib-eye is a boneless cut. When the bone is attached it is called a ribsteak. Thesesteaks should be cooked quickly by grilling or broiling.
Tomahawk steak
is a cut ofbeefribeye that has five or more inches of extra rib bone for presentation purposes. It’s called a “tomahawk” cut because thesteakwith the long bone resembles a single-handedaxe.
Dry agingis a process whereby beef carcasses,primals, and/orsubprimalsare stored – without protective packaging – at refrigeration temperatures for long periods of time to allow the natural enzymatic and biochemical processes that result in improved tenderness and the development of the unique flavors.
Chef John Tesar has done a masterful job at creating a steakhouse that exceeds all expectations of what a steak dinner experience should be. He offers a Texas-sized variety of meats and cuts where a true steak connoisseur will feel like a kid in a candy store. His “Bacon Sampler” appetizer melts in your mouth with each bite. They have custom-crafted desserts, cocktails, and appetizers that will make your mouth water and your pallet dance. One of the BEST offerings at Knife is a dry age cooler. It is mesmerizing. You can stand at the window slobbering while you glare at the meats dry aging second by second. John’s dry aged beef has a different flavor profile compared to what I’ve tasted. Their dry age process makes for a very intense flavor, creating hints of blue cheese, truffle & popcorn butter. In my opinion, John’s flavor profile created at Knife is different and it’s addicting.
If you ask John about his dry age meat locker, this is how it’s explained;
Knife Dessert Sweatness
“By dry aging our prime steaks instead of wet aging we are able to create a more flavorful dining experience. The process involves placing the steaks on racks in our temperature controlled display case, which is held at a constant temperature of 36 degrees and 40% humidity. This causes a crust to form on the outside of the meat, sealing in the steak juices. The natural juices of the meat contain an enzyme that breaks down the tissue resulting in a tenderer piece of steak. At the end of the aging process, our on-site butcher cuts away the crust formed by the dry aging process leaving only the bright red and very flavorful meat that we then cut into the portions we serve. The process makes for a very intense flavor with hints of blue cheese, truffle & popcorn butter. Aging on the property and butchering the meat ourselves along with the personal relationships we have built with the local farms have given us an incredible amount of control over the product.”
I truly enjoyed the flavor profile and John’s dedication to the culinary experience you will receive when you dine at Knife. The flavor profiles are simple to explain in 2 words… STUPID DELICIOUS! That’s the simplest way to explain a John Tesar steak or his signature burger, Stupid Delicious! We tried a few different cuts but loved the DRY AGE steak flavor profile. I dare anyone to eat one of his steaks and come up with a better term.
I’ve written two articles in the last few years about Grace and Chef Blainebecause everything this place offers is creative and packed with flavor. I use the word “creative” a lot, but there really isn’t any other way to express what they provide! The atmosphere is incredible, rich, and classy. Grace has one of the best patios in town.The service is first class and always on point. One of my first culinaryexperienceswith ChefBlaine was about 5 years ago. I was told he had someamazing “escargot”that he was very proud of.Now listen,I’m not a bigsnail eating kindaguy. I tend to stick with otherculinary delights!I went to see Blaine and I ask him about this amazing “escargot.” Before I could finish inquiring about the dish Chef Blaine said, ” HANG ON. WE WILL BRING SOME RIGHT OUT FOR YOU”! Well, I had to try it. I couldn’t refuse something he was so proud of, could I? Theescargot was AMAZING. We ate two orders that evening. From this moment on, I was forever hooked on Grace and Chef Blaine’s culinary creativeness. If you ask Adam Jones he will tell you “GRACE delivers a dining experience like no other in Fort Worth.” Their wedsite states, “Adam, is known as the city’s host for the unparalleled level of hospitality and service in his restaurants, invites you to enjoy Modern American Classic fare, created by award winning Chef Blaine Staniford. In a comfortable modern setting that embodies the city’s energy, guests can enjoy the outdoor terrace on Main Street and a spectacular bar featuring house made seasonal cocktails with a separate menu for bar snacks. Glass-enclosed temperature controlled wine cellars house a selection of Old and New World wines.”Graceoffersdifferent cuts of meat and creative sides. Any cut you choose, or type of beef, will be perfect. It’s a tough decision, but my favorite cut of meat isthe 20 oz prime dry aged bone-in ribeye or the 44 Farmsfilet. If you haven’t tried Grace, you’re missing out! Be sure and have a cocktail on that wonderful patio.
When I walked into B&B for the first time and saw the butcher market, my foodie senses were standing at full attention. I fell in love the moment I tasted the food and enjoyed some incredible customer service. The menu at B&B is full of delicious and creative offerings. I decided to order ” Chef Tommy’s Bacon ” appetizer and give that a try. When they delivered the dish to me, the aroma alone should have been outlawed! Yes, it smelled that good! Everything I tasted from that point on was pure deliciousness. I found it hard to stop eating. I wanted one of everything on the B&B menu. I can’t give you a favorite, so you can’t go wrong with anything “beef” at B&B. Chef Tommy is slinging deliciousness like a steak ninja. Trust me, you will fall in love. Just watch out for the B&B Ninja lurking about, lol!
What can you say about Clay Pigeon?.. Everything is farm fresh and creative. It’s everything you want and more! You’ll enjoy every single bite of steak. Clay Pigeon offers a variety of different cuts. Just ask the server for help or review the menu before heading over. They change the menu seasonally, so get ready for something incredible to eat. The atmosphere is wonderful, cozy and Texas friendly. They pride themselves on wowing the customer. The dining room has a date-friendly vibe and a wine cellar for a fine dine night. I truly love everything I eat at Clay Pigeon. My favorite cut of meat is the prime Angus steak 8oz. eye of ribeye. Also, the CP Burger is one of the best you will ever have! The roasted garlic aioli is WOW. I fell in love with this burger two years ago and can’t stop thinking about it!
Texas Reds has been a favorite of mine going on thirty plus years! I do miss the original two-story old time building, but the food is still as excellent as always. It has a cozy fresh mountain feel to it. I’ve always loved their steaks and baked potatoes. They’re packed with flavor and cooked to perfection. At first, I thought my love for this restaurant was purely for the vibes they gave. Over time I realized it wasn’t only that but also the great steaks and friendly service. Deliciousness in every bite. My favorite cut if the special New York steak cut THICK. When you’re in New Mexico, make plans to try Texas Reds. It’s a must!
Capital Grille a wonderful and very friendly bar area. Overall, this has a has a very rich and cozy feel. It is like it’s own little cozy tavern BUT with award-winning food, wine and spirits. There is an awesome wine display to marvel over. It has a Texas-sized inventory. The dining room has a certain southern charm feel to it. This makes you want to stay for a while. The service is phenomenal and they love the customers to death. Capital Grille, or as I like to call it CAPITAL, is truly a place to be. Walk in, grab a glass of wine and socialize. Then dine on a delicious meal. Maybe enjoy it all out on the patio and enjoy this wonderful life.My favorite cuts of eat from CAPITAL are the 8oz filet mignon and the 14oz bone-in dry aged New York strip.
The Butcher Shop always has farm fresh cuts of meat. They pride themselves on the quality cuts of meat and prepare them to perfection. You can enjoy the fresh Miami air while you dine on deliciousness. The beer garden is always fun and exciting. Service is perfect and you can catch everyone enjoying his or her time there. My favorite cut of meat from here is the bone-in rib eye. When you’re in Miami stop in here and chow down.
Pappa’s Brothers Meat Porn Deliciousness- Photo Credit: Jason Newton
Dallas & Houston, Texas
I’ve dined at both locations Dallas and Houston. Pappas Bros Steak House is best described as deliciousness! They opened in 1998, and honestly, I’ve been going ever since then! Back in my NASCAR days, we would take a helicopter to Pappas, eat then fly out to Texas Motor Speed Way for the races. This place is perfect. They have a large selection of beef and cuts. If you’re looking to impress someone, close a deal or make something happen then take them to Pappas. They will have an incredible time. My favorite cut of meat at Pappas is really anything, but I do love thethree peppercorn steak. MY MOUTH IS WATERING NOW!
Bonnell’s…where do I start with the famous Bonnell’s? I can tell you Bonnell’s has been one of the driving forces in the great Fort Worth steak and exotic cuisine business for years. The dishes that roll out of the kitchen at Bonnell’s are always incredible (to put it mildly). Everything on the menu is packed with flavor, farm fresh and locally sourced ingredients! I love dinning with Chef Bonnell because he has a true passion for Texas. One of my favorite appetizers he offers is ANYTHING, and I mean that sincerely. My favorite cut of meat would be the Wagyu rib eye from rosewood beef in Ennis, Texas. This particular cut is aged in house for 35 days. The flavor really pops in your mouth and will have your taste buds dancing the Texas two-step. Check out Bonnell’s and tell ’em BigTreysent you!
I truly love this place in downtown Denver. Named after the chef’s daughter, Grace Troy Guard, as created magic in Denver. This steak house has an amazing display of its award-winning interior, big fire grills, oyster bar, spaciousness and a wide selection of beef. It is truly a masterpiece. The cuisine is creative, the steaks are farm fresh and packed with deliciousness. My favorite cut of meat is the 18oz. dry aged bone-in NY strip. The service is first class, and even worth a round flight trip to Denver just to dine here for the evening. Guard and Grace is always on point.
I’ve always loved the cozy atmosphere at Ruth’s. Over the years, I’ve dined at their Florida, Texas, Nevada, Louisiana and California location. An 1800-degree broiler cooks the steaks, creating a flavorful sizzling steak. I love this cooking process. My favorite cut of steak from Ruth’s is the juicy 8oz tenderloin. If you’re not in the mood for steak, then you’re in luck because Ruth’s has one of the best chicken dishes in the U.S.A. I highly recommend the stuffed chicken breast with oozing cheese.
While they have multiple locations in the USA and abroad I’ve only eaten at the Beverly Hills location two times. It has a very cozy atmosphere with some fantastic lighting and doors that open up to the street. Both times I’ve enjoyed my dinner all the doors have been open bringing the wonderful California evening inside, and creating a fantastic dinning experience. I always love the fresh air and the street sounds when dinning in Beverly Hills. If you view the website it will state that after 4 decades of experience, it is fair to say that Wolfgang Zwiener learned his craft well. Taking the core principles from his years as Peter Luger’s head waiter, Wolfgang didn’t just duplicate an exceptional steakhouse; he improved upon it making Wolfgang’s Steakhouse extraordinary. Wolfgang’s Steakhouse is serving lunch and dinner seven days a week including all major holidays. I enjoyed the Porterhouse and some amazing wine from the nice glass wine cellar. I would make plans to join a Wolfgang’s for dinner they have plenty of locations and you will enjoy every bite.
Mercury Chop House is a cozy steak house with dim lights, soft live music, great steaks, friendly service, and a down-homey atmosphere. I’ve always loved Mercury and all it offers. My favorite cut of meat is peppered steak served with mashed potatoes and the vegetable medley. The restaurant located in Arlington is high a top in a building with wide windows and great views. If you haven’t been to Mercury, make sure you make plans today.
Del’s is always at the top of everyone’s list for great steaks and a classy rich atmosphere. They offer incredible service, creative menu items, great cocktails and lots of delicious beef options. I love the big thick bacon appetizer, thick-cut Nueske’s bacon au poivre with a bourbon molasses glaze. It is super delish. My favorite cut of meat at Del Frisco’s is the 14oz. boneless akaushi wagyu ribeye. Check out Del’s today and start living the dream.
I really love the Edge Steakhouse for it’s extremely cozy and contemporary feel with bright interior colors. The menu is first class, creative, and the beef cuts are melt-in-your-mouth DELICIOUS. The staff is very friendly and the service is perfect. I eat at Edge Steakhouse every time I’m in Las Vegas. It’s a must! My favorite cut ofmeat is the 14oz. wagyu beef New York strip. So good… you will be in steak heaven.
H3 is truly a one-of-a-kind steak house with it’s own special flare. The historic stockyards of Fort Worth set the perfect cowboy atmosphere for this cozy restaurant. It has one of the best steak house cocktail bars in the U.S.A. You can sit on saddles while you drink Buffalo Butt Beer and socialize with somerealcowboys. The beef cuisine is fire-grilled with wood, which produces a fantastic and unmistakable H3 flavor. The aroma floats around H3 of the live hickory wood fried grill. It is simply awesome. My favorite cut of beef is any steak they offer cooked on their hickory wood grill. Don’t forget the “9-Miles Of Dirt Road Dip”! Oh my gosh it’s so delicious, it is what dreams are made of.
My, my, my… Horseshoe Hill. Where EVERYTHING is so delicious you will think you’re dreaming. You will need to ask someone to pinch you, smack you or step on your foot because you will not believe how flavorful your meal is! This is a cozy, quaint little steakhouse and eatery. Even though it is charming, it will blow your mind away. My favorite cut of meat from the Hill isanythingthey offer. If you’re not in the mood for steak, the try the award-winning chicken fried steak. The experiencefrom Horseshoe Hill will last a lifetime. You’ll be telling all your friends and returning for a second, third, and fourth time forsure!
The Barn Cafe is truly a down-home country-cooking cafe. Not only do they offer delicious hand-cut steaks, they have a variety of house-made cuisine by country Chef Zane. Chicken fried steaks, delicious chicken, pork chops… and their hand-cut steakson FridayandSaturdaynights are truly amazing. The service is casual, friendly and served with a smile. The steaks are big and packed with flavor! The house-made desserts are always excellent and ready to please. Check out the Barn Cafe in Paris, Texas. It’s worth the drive if you wanna see some beautiful country outside the DFW area!
When you enterHard Eight you can see all the cooking areas and smokers rollingwith beef cooking. They have aseparate cowboy grill area where you can watch your steak cookingover an open fire.You choose the meat and they will cut itfresh andthrow it ontheir grill. You can watchout the cook or be seated at your table and they will bring it to you when it’s ready. It’s very hard to walk past all theother deliciousness foodie offerings at Hard Eight before you are seated. I would suggest gettingsome old horseblinders and strap them on so you canwalk to yourtablewithoutfilling your plate full of smoked meats and sweettreats.
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Thanks again for your love and support for Trey’s Chow Down! Hope you enjoyed! Share this with your foodie friends and have a great rest of the year, folks!
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 Pauleywas extremely passionate about his babyJ2 Steakhouse as he explained indetail about the newrestaurant 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 muchSOONER 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.
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.Comwe’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.
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 Downfirst time to attend theChefs 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 ofthe 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.
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.
Every once in a while folks willsay, “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 Lamarand I just had to see it!
Last month I was invited to tourthe NEW Restaurants On Lamar at theOmni hotel inDallas. 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 businessis 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 toRestaurants 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 ofrestaurantsacross from the Omni on Lamar Street. It was at this point I started tograsp whatwas 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 thelargest sports bars I’veever visited with private booths and VIP areas available. These restaurants are eight separateconcepts complete with skilled chefs with creative farm-fresh chef-driven menus at each one.They have award-winning cuisine withimpeccablecustomerservice. They have creative and colorful cocktails that number in thehundreds tasting like heaven. To make this newconcept even better they have FREE parking for customers. I’m talking about over 400spaces plenty of parking NOT like younormally 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 differentrestaurant 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 myattention!
Think about the holidays, birthdays, parties, events, andanniversaries that can becelebrated atRestaurants in Lamar. I want you to stop andthink justconsider this fact for aminute…You havefamily intown, but it’s hardbecause so manyfolks likedifferentcuisine and they just can’t decide where to dine. Well, atRestaurants on Lamar that is not an issue. You canvisit several locations and enjoydifferent foodcultures and foodgroups. Maybe you want to have aspecialanniversary you can eat in onespot,have dessert atanother spot, and then have a fewcocktails after that. You never have to leave Restaurants OnLamar.
Here is my favoritesituation of all, the familytrap.Honey ourhouseisn’t bigenough to have all your familymembers; I don’t want them all over here at the same time! What do we do? Well, Trey’s Chow Downjust saved the day, yourrelationship, and yourfamiliescombined over all happiness. Invite them all tomeet you atRestaurants On Lamar for an evening or daytime packed with family fun and deliciousness. Heck, have themmeet you at the Biergarten On Lamar first get them all to lighten upbefore you head out on yourrestaurant tour. If they’re coming from out oftown they can book a room atOmni and BAM you meet them at Restaurants On Lamar a.k.a. a Trey’s ChowDown delicious destination.
Now that I have your attention I want to discuss eachrestaurant concept soyouunderstand what we are talkingabout at this deliciousdestination.
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.
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.
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 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.
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.
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!”
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.
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.
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 ColonyI 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.
Barrel & Boneshas 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 Smokehouseis a Trey’s Chow Downapproved 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.
created back in 1886, 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 selection of dry aged beef, aged in-house, in the heart of downtown Lewisville. It is kept up by a staff who strives to maintain an unobtrusive sense of hospitality & service.” I love this history!We tried so many dishes I thought I was going to need a dolly to wheel myself outside. They steaks were juicyanddelicious. Weordered the60-Day Dry-aged Tomahawk Ribeye andWet-Aged NY Strip with 7-chili demi glacé and bone marrow butter. It was superb! The historical factor in the Old 1886 Grist Mill building combined with the tremendous amount of old artifacts creates an alluring atmosphere that makes it hard to leave. Chef Pauley and the team at J2 have created true Steakhouse MAGIC not be missed by any steak lover.
Every once in a while folks willsay, “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 
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!
