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Eats Beat: Barbecue returns to Old Town Keller, and breakfast is served at the Woodshed

Posted 12:00am on Thursday, Jul. 10, 2014

Southlake is surrounded by famous barbecue: Bartley’s, Cousin’s, Hard Eight and North Main.

Yet it has been loyal to its own hometown shop for going on 20 years: Feedstore BBQ.

Bill Lafavers’ family business now plans to meet new families. Feedstore is expanding to Keller in August, taking over the former Up-N-Smoke restaurant on Main Street in Old Town.

Son Mike Lafavers said Feedstore’s tenure in finicky Southlake goes back to one rule: “We only serve what Mom and Dad like to eat.”

So no new rubs, no fancy cuts, no hipster decor. Feedstore is a throwback to Southlake’s farming days, although it’s sprawling out with another dining room and patio.

The Keller location is also being expanded and basically restored, since years of smoky bar business made it nearly intolerable.

“We’ll be no smoking, no bar, just some bottle beers and wines — a family place,” Mike Lafavers said.

He expects to open in early August at 134 S. Main, Keller.

The original Feedstore is open for lunch and dinner daily at 530 S. White Chapel Blvd.; 817-488-1445, feedstorebbq.com/

Back at the Ranch

Another barbecue stop to try: The BBQ Ranch in rural western Tarrant County.

The Ranch’s barbecue isn’t very different from others, but it’s served at an open wooded deck on a ranch and party facility with a pavilion, a horseshoe pit and picnic tables.

Best menu item: a “ranch rattler” bacon-wrapped smoked jalapeño appetizer, stuffed with chopped brisket and cream cheese.

It’s worth a look, and ask Mike Fisher to show you the mountain lion paw print from out back.

The BBQ Ranch is open Thursdays through Saturdays for lunch and dinner and Sundays for lunch; 10250 Western Oaks Road, 817-246-8227, thebbqranch.com.

Love breakfast shack

Best surprise recently: breakfast at Woodshed Smokehouse.

Chef Tim Love’s pancakes with smoked-vanilla butter and smoked maple syrup are surprisingly light. Pulled pork or bean breakfast tacos come with the Woodshed’s house-smoked salsa.

The Woodshed is late to the brunch game, but this menu and the beautiful riverbank setting make weekend mornings shine; 8 a.m.-11 a.m. Saturday and Sunday, 3201 Riverfront Drive, 817-877-4545, w oodshedsmokehouse.com/index.html.

Love’s TV show, Restaurant Startup, continues Tuesdays on CNBC Prime. He was a guest on the Today show and CNBC’s Squawk Box for the premiere.

T and P surprise

Downtown’s hidden T and P Tavern and sports bar always was sort of a secret hideaway, and now it’s also a dining getaway.

The former dining room on the old Texas & Pacific Passenger Railway Terminal concourse downtown (now T&P Lofts), has expanded its menu to add pizzas, sandwiches with house-smoked and baked meats, and even house-made jams.

Specialties include T and P brisket tacos with roasted poblano, a turkey-provolone sandwich with Hatch green chile and a T&P cheesesteak with brisket, peppers and Sriracha cream sauce.

Pizzas include pork-green chile or chicken-bacon-blue cheese with feta.

It’s a tavern, so expect beer. There’s a Rahr special this Thursday.

T and P Tavern and the sprawling concourse patio open at 4 p.m. daily, 2 p.m. weekends; 221 W. Lancaster Ave., 817-885-8878, tptavern.com.

Bud Kennedy's column appears Wednesdays in Life & Arts and Fridays in DFW.com. 817-390-7538 Twitter: @EatsBeat Facebook: Bud Kennedy's Eats Beat Get alerts at RebelMouse.com/eats

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