A Hidden Barbecue Gem
Douglas Bar & Grill Finds A Home In Dallas’ Snider Plaza.
Nestled between a men’s clothing store and a CVS Pharmacy in Snider Plaza, there’s a restaurant making pounds of delicious barbecue every day. Douglas Bar & Grill opened in the early days of summer, wowing guests with its fare and atmosphere.
“Our whole thesis was that there’s no barbecue in the neighborhood,” owner Doug Pickering says. “We wanted to take barbecue and add a fresh, new family-friendly-oriented restaurant and bar in Snider Plaza.”
Entering the finance world out of college, Doug turned to the culinary arts on a whim in 2013. Since then, he’s owned his own catering business and been involved in concepts like Ferris Wheelers Backyard & BBQ before all of that experience culminated in his own restaurant.
“It’s about two years in the making,” Doug says. “Having my own restaurant has been the end goal of me getting into this business.”
Walking into the restaurant, guests are welcomed by a rustic and cozy atmosphere, complemented with shades of brown, gray and gold. Douglas’ bar is made of deep, rich wood with TVs embedded into the wall behind the bar, with dozens of alcohol selections on display, while the dining room has plenty of comfortable booths and table seating.
Diners may want to start with one of the establishment’s decadent cocktails. The Zaza features Casamigos Blanco, lime juice and Topo Chico for a cocktail with some kick, while the sweet Love Bug showcases Codigo 1530 Rosa, grapefruit and pink salt with a sugar rim.
Douglas also has several wine and beer varieties at the ready, from prosecco and pinot noir to Mosaic IPA and Dallas Blonde.
Then it’s time to dig into the barbecue. Douglas’ Texas wagyu brisket smoked for 18 hours over post oak and hickory wood is a can’t-miss. Meanwhile, the pork shoulder is smoked for 15 hours, then pulled and tossed in the restaurant’s house sauce. Meat fans can also indulge in the concept’s Akaushi beef sausage with jalapenos and cheddar cheese or half a rack of Duroc St. Louis-style ribs.
Guests who can’t decide on their barbecue selections have no reason to fret. The restaurant offers combos so diners can mix and match meats. Plus, they can be served on buns for a Texas-sized sandwich, whether it’s brisket grilled cheese, a BBQ Burger or a smoked turkey club.
“The recipes are different from what I did when catering because we’ve elevated them a little bit and are using higher-end meats,” Doug says.
When it comes to the sides, diners will have a hard time choosing what to pair with their barbecue. The mac and cheese features toasted panko bread crumbs and a smoked gouda crust, while the brisket pinto beans are made fresh with chopped brisket and barbecue sauce. And you can’t go wrong with the classic shoestring fries topped with the house spice mix and served with ketchup.
But Douglas Bar & Grill doesn’t just have barbecue. The concept caters to diners of all kinds, with dishes like smoked salmon, chicken and salads gracing its menus. Its wild-caught jumbo shrimp and pimento cheese appetizer, featuring sharp cheddar, red peppers and deep-fried saltine crackers, are also hits among guests.
“You want to be able to offer a variety of cuisine to people because not everyone wants to eat barbecue every day,” Doug says. “We’re trying to fill that void.”
Whether you come for lunch or dinner, make a point to end the meal on a sweet note. Douglas serves up classic Southern desserts such as banana pudding with Nilla wafers, fresh bananas and whipped cream, and Texas peach cobbler, which features central Texas peaches, oatmeal crisp and vanilla ice cream.
And be sure you don’t miss out on Sunday brunch. The restaurant puts its own delicious barbecue spin on everyday breakfast dishes. The white brisket biscuit is sliced pork belly, fried egg, pepper jack cheese, bacon jam and chimichurri on a biscuit, while the BBQ Benedict is a choice between wagyu brisket or pulled pork on an English muffin with a 63.5-degree Fahrenheit egg, spring onion and smoked hollandaise.
“We want to be a good neighborhood bar [and] restaurant where people can come have cocktails at happy hour or come for date night or bring the family,” Doug says.