Slow Bone has been smoking Texas-style barbecue in Dallas's Design District since 2013, cooking its meats on-site daily in a smoker the kitchen calls Miss Jessie. The brisket is prime-grade, offered in lean and fatty cuts, and sits alongside a fried chicken that has built its own following.
Every morning the kitchen turns out more than a dozen hot and cold sides from scratch, mixing barbecue staples like beans, potato salad, and slaw with dishes such as sweet potato praline, Brussels flower au gratin, and pea salad. The condiment bar gets the same treatment, with house-made pickled onions, sweet and sour pickles, and four sauces — sriracha, Sweet Jake, Uncle Ross, and cilantro chimichurri.
Jeffery Hobbs runs the kitchen as chef-operator, bringing a background across casual and fine-dining kitchens, including Celebration and Suze, to a barbecue menu shaped with that same attention to detail.
Every morning the kitchen turns out more than a dozen hot and cold sides from scratch, mixing barbecue staples like beans, potato salad, and slaw with dishes such as sweet potato praline, Brussels flower au gratin, and pea salad. The condiment bar gets the same treatment, with house-made pickled onions, sweet and sour pickles, and four sauces — sriracha, Sweet Jake, Uncle Ross, and cilantro chimichurri.
Jeffery Hobbs runs the kitchen as chef-operator, bringing a background across casual and fine-dining kitchens, including Celebration and Suze, to a barbecue menu shaped with that same attention to detail.