Douglas Pickering, known for his DWP BBQ, is bringing a bar and grill to Lover’s Lane to accommodate family nights and date nights according to a Dallas Morning News article from May 25. They say,
“The lunch and dinner spot serves smoked meat during the day — Wagyu brisket, St. Louis style ribs and sandwiches — and steaks, smoked salmon and Southern appetizers during dinner hours.
“We’re trying to fill the void of there being no barbecue nearby, now that Sonny Bryan’s has closed [on Lovers Lane in Dallas]. And of course there was Peggy Sue, but that’s gone,” Pickering says.
“We’re trying to create a fun, family-friendly environment, or a date-night spot.”
Pickering has been catering barbecue in Dallas under the name DWP BBQ for about a decade. He has also worked at Ferris Wheeler’s Backyard & BBQ. His new restaurant signals a coming home of sorts, as he opens a restaurant in his neighborhood, with his family name on the outside.
Douglas is very peculiar as to how his bar and grill be presented to and felt by the guests and customers and so he’s not just going to focus on the food but also the atmosphere, design and even the schedule of menu according to an Eater Dallas article which reports,
“At the same time, Pickering imagines that the 95-seat Douglas Bar and Grill at 6818 Snider Plaza will go beyond a typical barbecue joint. “There’s no sawdust on the floor, no picnic tables,” he says of the 2500-square-feet, shotgun-style restaurant, which will feature an exposed brick wall, banquette seating, and a full bar with 12 to 15 seats.
Expect to stop in for full-service lunch and dinner at Douglas Bar and Grill, which will serve barbecue staples for the lunch crowd. Then at dinner, steaks (like wagyu steak frites) and seafood (as in honey-glazed salmon) will join the menu, as well as interesting cuts of meat for the smoker. “We don’t want to pigeonhole ourselves,” he says. The idea is to appeal to everyone from families to couples for date night to folks at the bar eating fried Saltines with pimento cheese.
“We tried to keep it as Texas possible,” Pickering says, who might serve everything from cold-smoked guacamole to specials like brined, battered, and fried local Texas quail.”
Douglas Bar and Grill is more than a business adventure as it symbolizes a passion project for Pickering himself.
