SUMMER 2014 OPENING
PLANNED FOR TEN 50 BBQ IN RICHARDSON
Chili’s Founder
Larry Lavine Launches Concept Featuring Wood-Fired, Central Texas-Style BBQ, Made-From-Scratch
Texas Comfort Food
RICHARDSON, Texas – February 13,
2014 – Restaurant industry pioneer Larry Lavine is planning a summer 2014
launch for Ten 50 BBQ in Richardson, a restaurant that will feature authentic
wood-fired, Central Texas-style BBQ along with homemade sides, pies and other
Texas comfort food. The 10,000-square-foot restaurant will be located at 1050
N. Central Expressway in Richardson, north of Arapaho Road and east of U.S. 75,
adjacent to DART’s Arapaho light rail station.
The restaurant
will be located inside a newly remodeled building offering 275 seats for lovers
of Texas BBQ and Texas hospitality. The restaurant will smoke its meats using nothing
but wood – including hickory, mesquite, oak and pecan, depending on the item – in
its rotisserie and offset smokers, and it will feature superior grades of beef
to create a world-class BBQ experience.
Currently planned
menu items include slow-smoked brisket, ribs, pork roast, chicken, turkey and
several varieties of sausage, plus fresh-cut fries, fresh vegetables and
house-brined pickles. Meals will include complimentary fresh-baked bread and
jalapeno pinto beans. Available side dishes will range from German potato salad
with house-smoked bacon and maple sweet potato casserole to three-cheese mac
and cheese and roasted corn. Desserts will include a variety of homemade butter
crust pies.
“Our guiding
philosophy is that authentic Central Texas-style BBQ is the state’s greatest
comfort food, and that outstanding Texas food and hospitality stand the test of
time,” said Lavine, the founder of Chili’s and numerous other successful
restaurant concepts. “We have been experimenting to perfect the art of BBQ and
will take the care needed to ensure our meats and made-from-scratch dishes will
consistently be great. We have also traveled the state over many years sampling
the best BBQ and talking to top pitmasters, from highly acclaimed BBQ joints
like Franklin and Snow’s to hole-in-the-wall places. We believe with great
products and a dedicated team we will provide an authentic Texas BBQ
experience.”
1 comment:
Went over for lunch earlier this week. Was surprised at how good everything was being they just opened. The brisket looked great and tasted even better. Don't forget to try the bread pudding as it is bad ass!!!!
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