We were just a few minutes into our chat with Doug Pickering about his new barbecue spot, Douglas Bar and Grill in Snider Plaza,
“As I’m sure you’ve seen from our menu, it’s pretty expensive,” Pickering confessed.Inflation has stung us all, and food costs are up across the board. That said, you may be forgiven for experiencing a bit of sticker shock when browsing Douglas’ menu. Brisket is $22 for a half-pound plate. Pulled pork is $18, and a jalapeño cheddar sausage is $17. Sides are extra. You may think we’re on the take, but hear us out: This is expensive barbecue that is actually worth it.
Pickering was the pit master behind Work Bar in Deep Ellum around nine years ago and also helped launch Ferris Wheeler’s in the Design District in 2017. But Douglas Bar and Grill is the restaurant that Pickering says he’s always wanted to open, free of partners and cooking what he wants.
Moving on to dinner choices, we naturally had to find out how Douglas’ brisket measures up. Pickering sources his brisket from HeartBrand, which means American-raised wagyu, and smokes with a blend of oak and hickory. Our waiter asked if we preferred lean or fatty brisket and was happy to oblige our request for a little bit of both. Slices of each are presented on white plates, with plenty of pickles and onions.
In economics, there's a financial principle called the"time value of money" that states the value of a dollar today is worth more than the value of a dollar in the future. The value of your time is also worth more now than it ever will be in the future. Yes, a meal at Douglas Bar & Grill is going to put a dent in your wallet, as Doug Pickering is certainly aware. But he tells us more people have complained when he runs out of brisket than have complained about what it costs.
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