Friday, February 14, 2014

Ten 50 BBQ headed to Richardson, TX

Yesterday, I received the following press release re: the opening of Ten 50 BBQ in Richardson, Texas:


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:

Skeet 91 said...

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!!!!