Where the Creators of Scotch & Sausage Eat When They Eat Out in Dallas

Categories: Interviews

Catherine Downes
Scotch & Sausage chef Trevor Ball.
Anyone who's ever owned or worked in a restaurant knows that it's easy to grow tired of your own food. You can only eat so much of anything, no matter how good it is, before you get burned out and start craving something new.

Trevor Ball and Dylan Elchami, the minds behind Oak Lawn's Scotch & Sausage and the subject of our recent interview, have only been in the sausage business for a short while, but they still need a break from the tube meats from time to time. When they're not twisting up sausages and serving up scotch, you'll find them at these six Dallas spots.

The Common Table
Ball heads to Common Table every Monday for their "Pour Man's" five course dinner. Each week, a different chef-influenced menu is paired with new or interesting beers, and these guys are not without a sense of humor. The menu from this Monday's dinner included an ingredient called "Paula Deen's tears." Which are probably pretty delicious.

Jorg's Vienna Cafe
Ball's old-world background -- his grandfather emigrated to the United States from Germany to the United States before opening up his legendary sausage house in Snider Plaza -- is probably part of the reason he loves Jorg's in Plano. He recommends you check out the schnitzel, then finish out the meal with some of the metroplex's best tiramisu.

Elchami joins the rest of Dallas in loving Matt McCallister's FT33. "Everything that guy does is awesome," says Elchami. "I can't think of anything negative to say about any dish I've had there." Start with the charcuterie.

Brunch spots are aplenty in Dallas, but Elchami thinks the best dish in Dallas is at Boulevardier in Bishop Arts. Alongside a few bloody marys made with habanero tequila, order the "Legs & Eggs." The name could use a little work, but the dish is pretty great - duck confit, stone-ground grits, and sunnyside up eggs topped off with a huckleberry jam. This is hangover food for classy people.

CBD Provisions
Critics are raving about CBD Provisions at The Joule, and Elchami joins the chorus. You already know that you order one of those much-lauded pig head carnitas, but Elchami says that you should really pay attention to the service. "Any time I have an important meeting, I know that I'm going to CBD," Elchami says. "Their service is just so thorough, and you always know that it's going to be great. Better than great."

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I'll take the word of people who actually know about food and have been in the restaurant industry. I'd love to give these places a try!

In response to the haters commenting, I think that the fact that Scotch & Sausage has ran out of food during their first week only says people love it and things are going great for them, I loved the place and the food is delicious!

Keep up the good work!

primi_timpano topcommenter

I don't understand how chefs who are almost always working past 10:00 Tues through Sat or longer, and who toil at less than MBA wages, manage to eat at all these nice places. When I played in a band and worked or rehearsed late the only options were the fast food restaurants and Snookies.


And we should care, because..............

primi_timpano topcommenter

Ate at CBD last Sunday night and the service was terrible. The only person who knew what they were doing was the bus boy filling the water glasses. Ordered the pig head in advance. Asked the waiter for roasted jalapeños to go with it. The peppers were barely roasted, really just barely blistered, and served 30 minutes after the pig. Waited 15 minutes for the car when toward meal's end the waiter should have arranged for it; the lot is two blocks away. Looking over the rest of the menu I only saw a bunch of meh. Oh, they don't even make their own tortillas for 43 dollar pig. Never again.

Sharon_Moreanus topcommenter

Don't care we're they eat when they can't provide what's on the menu at thier own space.



I had the same reaction.


Please note, my above comment was directed at the author of this dumb article. NOT at primi_timpano's comment.

primi_timpano topcommenter

Underwhelming. It is really half a head. The skin was over crisped and the ears were essentially burned dark brown. I suspect a combination of too high a temperature, too long on the oven and failing to tent the ears.

Not very much meat, either. Any half decent carnitas would have better meat and the CBD ruined the skin.

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