carnivores and vegetarians welcome
Slow Bone has been serving Texas-style barbeque since 2013. We smoke all of our meats on-site daily in a smoker we affectionately call Miss Jessie. We use only prime brisket, and we offer lean and fatty choices so you can get your brisket just the way you like it. Our fried chicken has won hearts and stomachs of critics and patrons alike, consistently ranking among the best in Dallas.
We take as much pride in our side dishes as we do in our meats. Every morning we make more than a dozen hot and cold sides from scratch, from BBQ staples such as beans, potato salad, and slaw to chef-driven favorites such as sweet potato praline, Brussels flower au gratin, and pea salad. Only four of our sides contain meat, making us the most vegetarian-friendly BBQ joint in the state.
Our condiment bar also benefits from a chef’s touch. Pickled onions, sweet and sour pickles, and all four sauces — sriracha, Sweet Jake, Uncle Ross, and cilantro chimichurri — are made in-house, taking our already impressive meats to next-level delicious.
Meet Jeffery Hobbs
Longtime Dallas chef Jeffery Hobbs got into the restaurant business to put a smile on people’s faces. At Slow Bone, he gets to do that every day.
He spent years working in both casual and fine-dining kitchens, from Celebration to Suze. He brings a chef’s sensibility to Slow Bone, as tasted in every bite of carefully prepared meats, sides, and condiments. As Slow Bone’s chef-operator, he inspires his staff to not only produce unforgettable food, but also an unforgettable dining experience.