Where the Creators of Scotch & Sausage Eat When They Eat Out in Dallas
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.
Catherine Downes Scotch & Sausage chef Trevor Ball.
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.
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."