Come to see the Ferris wheel stay for the BBQ at Ferris Wheelers. Photography by Fernando De Los Santos.
Experience the thrill of a carnival favorite without wasting time in the State Fair of Texas’ lines by moseying over to Ferris Wheelers in Dallas’ Design District. The barbecue joint opened its doors last year and has already made itself a food destination because of their good ol’ cooking and entertaining environment.
As soon as guests park, they can see the 50-foot Ferris wheel peeking out above the restaurant's Texas-painted roof. After taking in the whimsy and passing by the location's old-fashioned metal beer signs and homey d.cor, they will start to get a sense of the location's vibe. And it all comes together after getting a whiff of the post oak wood, ideal for creating smoky barbecue.
Their menu, created by operating partner and head pitmaster Doug Pickering, focuses on classic Texan barbecue favorites while leaving room for innovative indulgences – like their Smoked Sausage Mini Corn Dogs, hot links battered and fried, and Waffle Fry Nachos, fries covered in queso, smoked brisket and pico de gallo. And with both a house and hot barbecue sauce, tomato-based with a touch of vinegar, on the side, guests get a true sense those Lone Star State influences.
While Pickering serves up pounds and pounds of Texas barbecue now, he wasn't always in the restaurant game. After working on Wall Street for 12 years, Pickering decided to follow his passion and open a catering business. Starting with one Big Green Egg smoker and no prior culinary background, he toured around the state to learn from various notable pitmasters to develop his techniques. After learning about the various ways to create flavors and developing his own flavors, he opened up DWP BBQ, a DFW-area catering company. After serving several locals through his company and working under highly regarded local chefs, he decided it was time to venture into a restaurant of his own. Since he opened his doors last year, he has turned passion into success everyone can enjoy.
Their traditional mains, like the brisket served by the half pound or on a sandwich, come out well rendered and tender after being slowly smoked for hours on end. And their own creations make way for new barbecue favorites – like their Brown Sugar Glazed Ribs, St. Louis cut ribs served by the half rack and finished in their house barbecue sauce. These saucy bites may have you crying out for another stack of napkins, but their sweet, spicy flavors keep you satisfied. Be on the lookout for their burnt ends, available only on Wednesdays. These flat cuts are some of the best in town and are worth the trip out alone.
But don't skimp on the sides when dining in. Ferris Wheelers has rethought the dishes that accompany barbecue mains and infused them with distinctive flavors that make them stand out from their competitors.
“Instead of offering traditional BBQ sides, Ferris Wheelers ratchets everything up a level, such as offering smoked green beans, a zesty southwestern potato salad and tangy coleslaw with a touch of jalapeńo and bacon,” Pickering says.
While waiting on their plates, guests can enjoy a range of lawn games like corn hole and giant Jenga on the patio. Their outdoor stage often provides live music and entertainment the whole restaurant can enjoy. To take advantage of the namesake attraction, come out on a weekend or one of their many special events. It takes a three-man team to make the Ferris wheel run, including designated security, so it is not always functional. But when it is, the ride provides an expansive view of the Big D.
Even if the Ferris wheel is down for the night, the barbecue joint is always a fun choice. Just grab a seat at one of their picnic tables, and get ready to sink your teeth into their delicious creations.
“It doesn't hurt that we also offer the best damn barbecue in Texas!” operating partner Phil Schanbaum says.