Ten50 BBQ debuted in 2014, serving slow-and-low Texas barbecue in Richardson, a suburb just north of Dallas. Eleven years later, the restaurant has opened a second location with a drastically new footprint and a tweaked service model.
The new Ten50 BBQ opened May 12 in Dallas’ Devonshire neighborhood, occupying the storefront that was once home to Sonny Bryan’s, another local barbecue joint. While the Richardson original measures about 13,000 square feet, plus a patio, the Dallas outpost is just 3,300 square feet.
“My late father and I dreamt of opening a location on West Lovers Lane since the inception of Ten50 BBQ,” said restaurant cofounder Preston Evans, who has lived within a mile of the new restaurant for his entire life.
Smoked meats and sides are joined by a full lineup of beers, wines, and cocktails
Evans noted that the location was more important to him than the building’s footprint, so the Ten50 BBQ team adjusted their operations to fit the space.
“This has been a very special project for us, not only because it sits at the center of our neighborhood, but each member of our family was involved in the development,” Evans said. His mother, Debbie Evans, and sister, Hayley Fournier, are both partners in the business.
The space was designed by Droese Raney Architecture and was inspired by the desert landscapes of West Texas. It features lots of raw materials, including hand-fired tiles, untreated white oak, raw steel, and unlacquered copper, all fabricated by local artisans.
The menu also features a new turkey club and two new salads
Ten50 BBQ’s signature recipes remain the same, so guests can expect the full lineup of smoked meats, including USDA Prime brisket, Duroc pork ribs, regular and jalapeño-cheddar sausage, chicken, and turkey. Torpedoes — jalapeño peppers stuffed with brisket or chicken and wrapped in bacon — are also on the menu. They’re a take on the Texas Twinkies that are popular at barbecue joints across the state.
There’s also a full menu of sides like five-cheese mac & cheese, potato salad, grilled corn, and brisket beans, along with a few house-made desserts, such as Key lime pie and banana pudding, prepared at the Richardson location’s on-site bakery.
The restaurant is serving three sandwiches, including a smoked turkey club that’s new to the Dallas location, and two new salads. Special weekly barbecue offers will also be available, such as Pork Chop Tuesdays, Burnt End Fridays, and Beef Rib Saturdays.
The restaurant’s smaller footprint includes an open kitchen, where pitmasters slice meats and finish select dishes over the wood-burning grill. But rather than serving everything directly at the counter, once orders are placed, a Ten50 staffer will bring plates directly to tables.
The new location also boasts a full bar with six local craft beers on tap and wines served on tap and by the bottle. There’s a small cocktail list, including a Frozen John Daly made with vodka, lemonade, iced tea, and basil.
Evans said that he plans to open an additional restaurant in the Dallas-Fort Worth area in the near future, but the size and format are still to be determined. Just like with Ten50 BBQ’s two current locations, the space may inspire the buildout.
