There's a Dickey's Barbecue Pit in Brooklyn, N.Y.
Dickey's is a Dallas-based chain restaurant with more than 500 restaurants in more than 40 states. And for anyone near Brooklyn who hasn't eaten at a Dickey's, Eater's Robert Sietsema is here to dish.
His story is called "what to order at NYC's three inventive new barbecue restaurants," with the first being Dickey's. And while he doesn't tell New Yorkers not to eat there, his critique wasn't glowing, either.
He found "the chicken and turkey were indistinguishable," yikes, and the sausage "watery and gritty." He found the brisket "resolutely unfatty" and the ribs "on the mushy side." His advice is solid: Go for a pulled pork sandwich. It's tough to go wrong with a pile of sauce-covered pork between two slices of bread.
He did love the sweet and unsweet iced teas.
While we're looking at national publications spotlighting Dallas, The New York Times just reviewed a well-known place a lot closer to home. In a story about the major makeover at the Adolphus hotel in downtown Dallas, the writer describes the posh hotel bedrooms and bathrooms and says she enjoyed the hotel's "inventive cocktails" up by the pool. Writer Ann Zimmerman's verdict is that the re-done Adolphus "has achieved the feat of preserving what was the best of its past while successfully incorporating up-to-date luxuries."
If you go, note: the French Room's new chef and the general manager have left the building, our critic Michalene Busico reports.
