Friday, July 31, 2009

Cliff Cafe to Become BBQ Joint

Update: From the Oak Cliff edition of the Advocate - "Can't wait to find out what's in store for the Cliff Cafe? Did you hear the rumor that they're installing a smoker? We heard that, too. Unveiling of the Cliff Cafe's new concept is still some six weeks away, but maybe you can get a glimpse of what's in store at a Belmont Hotel picnic Aug. 6. The restaurant's new chef, Tim Byres, is going to be working the grill. The media release promises "BBQ and fixin's." Besides that, they'll have $2 beers with a $5 cover. The party, at the hotel's glam-tastic pool, starts at 7 p.m. The King Bucks play from 9-11 p.m."

I'll see you there.

- BBQ Snob

According to the Dallas Observer, the Cliff Cafe is about to get a facelift and a concept overhaul. The owners, who also own the wildly popular Bolsa, are looking to turn it into a "semi-upscale barbecue joint, adhering loosely to Bolsa's local and seasonal mantra." You know I can't wait to see how this upscale BBQ joint comes to fruition. Austin and Houston each have one (Lambert's and Beaver's), so I guess it's DFW's turn. Here's hoping that brisket is always in season.

- BBQ Snob


Anonymous said...

Any word on what kind of pit?

BBQ Snob said...

None yet, but I'll let you know.


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.