Swanky Saloon
Billy Can Can Redefines Dallas Dining By Looking Back At Its Past
Dallas dining has a new sheriff in town, and his name is Billy Can Can. The 19th century-inspired Texan saloon opened last summer under the leadership of restaurateur Tristan Simon, executive chef Matt Ford and former “Dallas Morning News” restaurant critic and now lead food and beverage, marketing and media for Rebees, the company that owns Billy Can Can. Since then, the star-studded team has demonstrated that while they built out a whimsical concept, they can still churn out a superb dining experience with their welcoming vibe and divine dishes. Named after a fictional Dallas patron, Billy Can Can embodies the kind of old-timey saloon current diners would actually enjoy visiting. There’s no dust in the corners or swinging wooden doors. Rather, the open concept space is adorned with sleek materials and creates a modern watering hole perfect for those wanting to grab a quick drink or revel in a nice meal out.
Guests can saunter through the main dining room humming with welcoming staff and friendly banter and past the robust wooden bar boasting premium bottles to get a feel for the location’s energy. After finding a table, either a spot at the large high top in the center of the action or a cozy booth in the back room, guests will find both the drink and dinner menu feature exquisite Texan finds exclusive to the eatery.
The wine selection lists French, Spanish, Mexican, Argentinian and American vintages that match their vibe. And the Texan assortment proves there are high-quality wines created right here in the Lone Star State – you just have to know where to find them.
“We sought delicious, balanced, well-made, food-friendly wines with character – and definitely found some wonderful ones, many from producers we hadn’t seen much (or in some cases, at all) on Dallas restaurant wine lists – such as Hilmy Cellars, Southold Farm + Cellar, Yellow City Cellars and William Chris Vineyards,” Brenner says.
Their cocktails prove to stand up to those same high standards with strong contenders like the Sonora Showdown, blanco tequila, mescal, saloon-made tepache, lime and ancho chile salt. And it wouldn’t be a proper saloon without local beers on draft and a “beers for the back” option for those generous diners who want to buy a six-pack for the kitchen, which comes with a ring of the restaurant’s bell.
While sipping on libations, guests can munch on one of their standout appetizers like the Texan Venison Tartare, decorated with egg yolk, juniper, cherries, fried shallots and rosemary bread, or the Crispy Oyster Sliders, fashioned on a sweet potato roll and accompanied by a tangy slaw and comeback sauce. To get a taste for a variety of their playful flavors, ask about the Assorted Devil Eggs. Each of the half dozen comes out with a keen sense of detail individually dressed with toppings like blue crab, candied bacon, pickled shrimp and crispy country ham.
“It’s a classic dish with a couple fun spins to it, served on a vintage milk-glass deviled egg plate,” Ford says. “The way we cut the eggs is fun, the different toppings are fun and the plate, with its gilt edge, adds a fun touch.”
The fun doesn’t stop after the first course. The whiskey-brined Long-Bone Pork Chop served with winter greens, dried apricots and ham-hock broth brings strong, hearty and sweet flavors together to create a balanced bite. Those looking for comfort food can find joy in the Scallops & Grits served with chorizo and saloon hot sauce. Each forkful comes full of flavor and makes it easy to keep eating as the night moseys on. Don’t forget to order some Cast-Iron Cornbread or Hand-Cut Fries for the table. These elevated basics round out the spread with their effortless yet well-developed flavors.
For those who still have room after the table is cleared, the Frozen Chocolate PB&G is an indulgence worth sticking around for. Crafted with peanut butter and chocolate mousse, frozen grapes and chocolate crumble, the intricate flavor profile and textures hiding in the sweet provide a delicious dessert full of welcomed surprises.
It’s the hottest place to take visitors traveling to Texas who are interested in the local food community or remind yourself what makes Dallas dining unique. You may not meet him during your visit, but Billy Can Can is sure to be remembered by his guests.
Dallas dining has a new sheriff in town, and his name is Billy Can Can. The 19th century-inspired Texan saloon opened last summer under the leadership of restaurateur Tristan Simon, executive chef Matt Ford and former “Dallas Morning News” restaurant critic and now lead food and beverage, marketing and media for Rebees, the company that owns Billy Can Can. Since then, the star-studded team has demonstrated that while they built out a whimsical concept, they can still churn out a superb dining experience with their welcoming vibe and divine dishes. Named after a fictional Dallas patron, Billy Can Can embodies the kind of old-timey saloon current diners would actually enjoy visiting. There’s no dust in the corners or swinging wooden doors. Rather, the open concept space is adorned with sleek materials and creates a modern watering hole perfect for those wanting to grab a quick drink or revel in a nice meal out.
Guests can saunter through the main dining room humming with welcoming staff and friendly banter and past the robust wooden bar boasting premium bottles to get a feel for the location’s energy. After finding a table, either a spot at the large high top in the center of the action or a cozy booth in the back room, guests will find both the drink and dinner menu feature exquisite Texan finds exclusive to the eatery.
The wine selection lists French, Spanish, Mexican, Argentinian and American vintages that match their vibe. And the Texan assortment proves there are high-quality wines created right here in the Lone Star State – you just have to know where to find them.
“We sought delicious, balanced, well-made, food-friendly wines with character – and definitely found some wonderful ones, many from producers we hadn’t seen much (or in some cases, at all) on Dallas restaurant wine lists – such as Hilmy Cellars, Southold Farm + Cellar, Yellow City Cellars and William Chris Vineyards,” Brenner says.
Their cocktails prove to stand up to those same high standards with strong contenders like the Sonora Showdown, blanco tequila, mescal, saloon-made tepache, lime and ancho chile salt. And it wouldn’t be a proper saloon without local beers on draft and a “beers for the back” option for those generous diners who want to buy a six-pack for the kitchen, which comes with a ring of the restaurant’s bell.
While sipping on libations, guests can munch on one of their standout appetizers like the Texan Venison Tartare, decorated with egg yolk, juniper, cherries, fried shallots and rosemary bread, or the Crispy Oyster Sliders, fashioned on a sweet potato roll and accompanied by a tangy slaw and comeback sauce. To get a taste for a variety of their playful flavors, ask about the Assorted Devil Eggs. Each of the half dozen comes out with a keen sense of detail individually dressed with toppings like blue crab, candied bacon, pickled shrimp and crispy country ham.
“It’s a classic dish with a couple fun spins to it, served on a vintage milk-glass deviled egg plate,” Ford says. “The way we cut the eggs is fun, the different toppings are fun and the plate, with its gilt edge, adds a fun touch.”
The fun doesn’t stop after the first course. The whiskey-brined Long-Bone Pork Chop served with winter greens, dried apricots and ham-hock broth brings strong, hearty and sweet flavors together to create a balanced bite. Those looking for comfort food can find joy in the Scallops & Grits served with chorizo and saloon hot sauce. Each forkful comes full of flavor and makes it easy to keep eating as the night moseys on. Don’t forget to order some Cast-Iron Cornbread or Hand-Cut Fries for the table. These elevated basics round out the spread with their effortless yet well-developed flavors.
For those who still have room after the table is cleared, the Frozen Chocolate PB&G is an indulgence worth sticking around for. Crafted with peanut butter and chocolate mousse, frozen grapes and chocolate crumble, the intricate flavor profile and textures hiding in the sweet provide a delicious dessert full of welcomed surprises.
It’s the hottest place to take visitors traveling to Texas who are interested in the local food community or remind yourself what makes Dallas dining unique. You may not meet him during your visit, but Billy Can Can is sure to be remembered by his guests.
